Stability, uniformity, long shelf-life, digestibility, improved appearance, enhanced flavour. These are just some of the main benefits obtained using a homogenizer in the treatment of common food products. The results, both from a qualitative and economic standpoint, make the new technology offered by FBF ITALIA especially advantageous. In order to permanently mix one or more substances in a liquid, a homogenizer must be used that makes it possible to micronize and disperse the suspended particles in the fluid, rendering it highly stable even during successive treatments and storage. The product reaches the homogenizing valve at low speed and at high pressure (the result of the small space between the passage head and the impact head). As it passes, it is subject to various forces that cause the mirconization of the particles: violent acceleration followed by immediate deceleration causes cavitation with explosion of the globules, intense turbulence together with high-frequency vibrations, impact deriving from the laminar passage between the homogenizing valve surfaces and consequent collision with the impact ring. Homogenization can occur with the use of a single homogenizing valve (suitable for dispersion treatment), or double valves (recommended for use with emulsions and for viscosity control when requested). To guarantee problem-free, precise functioning, the homogenizing valves are servoassisted from a special hydropneumatic unit.