Homogenised

Homogenisation is a process used to break down fat globules in milk and cream into smaller particles. This prevents the fat from separating and rising to the surface, ensuring a consistent texture and appearance. It is achieved by forcing the milk through a small opening under high pressure.

Homogenisation is primarily used in the dairy industry to improve the texture and stability of milk and dairy products. It ensures that the fat remains evenly distributed throughout the product, preventing cream separation. This process is common in various types of milk, cream, and some dairy-based drinks.

Homogenisation is a physical process and not an additive, so it does not have an E-number or require authorisation as a food additive. It is a standard practice in milk processing and is considered safe. There is no specific regulatory status for homogenisation itself as it is a processing aid. Scientific bodies have not evaluated it as a food additive.