Particle Size Analysis: Exploring the Impact of Homogenisation on Soy Milk

Soy milk manufacturers rely on homogenisation to improve the taste, appearance and physical stability of the final product. During homogenisation, intense mechanical shearing breaks down large fat globules and protein clusters into smaller particles. This process creates a more uniform liquid and helps prevent visible separation during storage. However, manufacturers need effective particle analysis to monitor the process and maintain consistent product quality.

The Importance of Particle Size

Particle size strongly influences the stability and sensory properties of soy milk. Large fat globules can rise to the surface and create an undesirable floating layer, while larger protein aggregates can settle over time. Smaller and more uniformly distributed particles promote a stable suspension and contribute to a smoother mouthfeel.

Manufacturers therefore need to monitor particle size throughout the production process. Particle size analysis helps them evaluate the effectiveness of homogenisation and identify changes that could affect product stability. A well-controlled particle size distribution (PSD) also supports consistent production from batch to batch.

Comprehensive Soy Milk Particle Analysis

Bettersize provides a comprehensive solution by combining the Bettersizer S3 Plus with the BeVision S1. The Bettersizer S3 Plus applies laser diffraction to measure the particle size distribution of soy milk efficiently across a broad range. This information enables manufacturers to assess how effectively homogenisation reduces larger particles and creates a more uniform dispersion.

The BeVision S1 complements particle size measurement with dynamic image analysis. It captures individual particles and provides detailed information about their size and shape. This additional information helps manufacturers identify particle populations that conventional bulk measurements may not fully describe.

Supporting Consistent Product Quality

By combining particle size and particle shape analysis, manufacturers can gain a more complete understanding of soy milk structure and stability. The Bettersizer S3 Plus and BeVision S1 provide complementary analytical information that supports homogenisation optimisation and quality control.

Through regular particle analysis, manufacturers can maintain a homogeneous liquid, reduce fat floating and minimise protein settling. This approach ultimately helps producers deliver soy milk with consistent appearance, texture, stability and overall quality.