Liquid beverage composition containing whey protein and preparation method thereof

Abstract

The present invention relates to a protein liquid beverage composition containing a protein, in particular whey protein, and a method for preparing the same, and liquefaction is achieved by improving the emulsion stability of the product by a suitable preparation method. This ensures high-quality protein supplementation, and thus not only can prevent sarcopenia, but also can improve the nutritional status, and contributes to improving the quality of life.

Description

Technical Field

[0001] The present invention relates to a beverage composition and a preparation method thereof, and in particular to a protein liquid beverage composition containing whey protein and a preparation method thereof. Background Art

[0002] Whey is the liquid left after curdling during the cheese production process from milk. This whey, if not properly processed, can cause loss of food resources as well as environmental and economic burdens. Furthermore, with the current health trends, cheese consumption is also increasing, and there is an active movement to make farm-style cheese. As cheese production increases, whey may become a major contaminant, however, it can also be used as a variety of materials in the food industry.

[0003] In fact, whey protein provides a wide range of functions, including solubility, viscosity, water retention, foaming, emulsification and gel formation. Due to these properties, whey protein has the advantage of being widely developed as a functional material for use in a variety of foods.

[0004] However, although whey protein is a high-quality protein compared to other protein sources, it is difficult to ensure heat stability and is sensitive to pH, so it is hardly liquefied. Therefore, whey protein powder is generally used to make beverages using whey protein, making it difficult to apply it to liquid beverages.

[0005] Prior art literature

[0006] Patent Document 1: Korean Patent Publication No. 10-2014-022514

[0007] Patent Document 2: Korean Patent Registration Publication No. 10-2133770 Summary of the invention

[0008] [Technical issues]

[0009] To solve the above problems, the object of the present invention is to provide a method for preparing a high-quality protein beverage containing whey protein, which has excellent emulsification stability and liquefaction ability, and to provide a liquid beverage composition containing whey protein prepared by the above preparation method.

[0010] [Methods for solving technical problems]

[0011] In order to achieve the above object, the present invention provides a method for preparing a liquid beverage containing whey protein, the method comprising the following steps:

[0012] (a) dissolving the raw materials in purified water;

[0013] (b) homogenizing the product obtained in step (a) for the first time;

[0014] (c) cooling the homogenized product of step (b);

[0015] (d) sterilizing the product cooled in step (c); and

[0016] (e) homogenizing the product sterilized in step (d) for a second time.

[0017] Step (a) is a step of dissolving the raw materials required for the protein-containing liquid beverage in purified water, and the raw materials are preferably dissolved at 50° C. to 70° C., but not limited thereto. If the temperature is lower than the above temperature range, it may cause problems during protein hydration. On the other hand, if the temperature exceeds the above temperature range, precipitates may appear in the final product due to protein denaturation.

[0018] The raw material includes protein, and the protein is preferably whey protein, but is not limited thereto. In one embodiment of the present invention, the whey protein may be 100% whey protein concentrate, but is not limited thereto.

[0019] The whey protein content may be 0.1 to 30 parts by weight, more preferably 1 to 25 parts by weight, based on the total protein beverage composition, but is not limited thereto. If the content is less than the above range, it may cause problems with high-quality protein intake. In addition, if the amount exceeds the above range, a difference may be felt due to a dull taste.

[0020] In addition to the whey protein, the provided raw materials may include stabilizers and vitamins, and also include fat, carbohydrates, etc. to balance the supply of nutrition.

[0021] The stabilizer may include any one or more selected from gums, emulsifiers, crystalline cellulose and carrageenan.

[0022] The gum may include any one or more selected from gum arabic, xanthan gum, guar gum, gellan gum, and the like, but they are not limited thereto.

[0023] The emulsifier may include any one or more selected from sorbitan fatty acid ester, glycerol fatty acid ester, soybean lecithin and the like, but they are not limited thereto.

[0024] The gum may be contained in an amount of 0.01 to 0.5 parts by weight, and preferably 0.01 to 0.1 parts by weight, based on the total protein beverage composition. If the content thereof deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0025] The emulsifier may be included in an amount of 0.1 to 5 parts by weight, and preferably 0.1 to 1 part by weight, based on the total protein beverage composition. If the amount deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0026] The content of the crystalline cellulose may be 0.1 to 5 parts by weight, and preferably 0.1 to 1 part by weight, based on the total protein beverage composition. If the content deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0027] The content of the carrageenan may be 0.01 to 1 part by weight, and preferably 0.01 to 0.1 part by weight, based on the total protein beverage composition. If the content deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0028] Step (b) is a step of homogenizing the product treated in step (a) for the first time, and is preferably carried out at a homogenization pressure of 200 bar or higher, more preferably 200 bar to 400 bar, and further preferably 300 bar to 400 bar. If the homogenization pressure is less than 200 bar, the raw materials contained in the liquid phase may precipitate or the emulsion stability may decrease. In addition, if the pressure exceeds 400 bar, the preparation efficiency may decrease.

[0029] Step (c) is a step of cooling the homogenized product in step (b), and the cooling temperature may be 20° C. to 40° C., and preferably 20° C. to 30° C. If the temperature is lower than the above temperature range, there is a risk of product quality deterioration due to the presence of microorganisms. On the other hand, if the temperature exceeds the above temperature range, the amount of precipitate may increase during long-term storage, and the emulsion stability may decrease.

[0030] Step (d) is a step of sterilizing the product cooled in step (c), and the sterilization temperature may be 140° C. or higher, preferably 140° C. to 150° C., and more preferably 145° C. to 150° C. If the temperature is lower than the above temperature range, microorganisms may be generated, resulting in deterioration of product quality. In addition, if the temperature exceeds the above temperature range, the degree of precipitation of the raw materials may increase, and the emulsion stability may decrease.

[0031] The sterilization time is not limited, but in one embodiment of the present invention, sterilization may be performed for 1 second to 10 seconds.

[0032] In addition, the sterilization step is preferably carried out by a direct steam injection (DSI) process, but is not limited thereto. The DSI process is a direct steam injection method, and its heat transfer rate is faster than the indirect steam injection method used in the existing beverage preparation process, so that sterilization can be performed in a short time. In addition, since steam is directly injected into the product for heating, there is no heat loss rate, so sterilization can be performed at a precise temperature. In addition, for whey protein with poor thermal stability, minimizing the exposure time at high temperature may have a good effect on the emulsion stability and precipitation of the product, and has the advantage of retaining the product flavor and nutrition well.

[0033] Step (e) is a step of homogenizing the product sterilized in step (d) for the second time, which can be performed at a homogenization pressure of less than 200 bar, and preferably at a homogenization pressure of 50 bar to 100 bar. If the second homogenization step is not performed or the homogenization is performed outside the above homogenization pressure, the precipitation degree of the raw material in the liquid phase and the stability of the emulsion may be reduced.

[0034] In addition, the present invention can also provide a liquid beverage composition containing protein.

[0035] The liquid beverage composition according to the present invention may contain protein, which is preferably whey protein, but not limited thereto, and in one embodiment of the present invention, the whey protein may be 100% whey protein concentrate, but not limited thereto.

[0036] Based on the total protein beverage composition, the content of the whey protein can be 0.1 to 30 parts by weight, and more preferably 1 to 25 parts by weight, but is not limited thereto. If its content is less than the above range, there may be problems with high-quality protein intake or unbalanced product design. In addition, if its content exceeds the above range, there may be problems with protein hydration. In addition, in one embodiment of the present invention, the whey protein can be 100% whey protein concentrate, but is not limited thereto.

[0037] In addition to whey protein, the raw materials provided may include stabilizers and vitamins, and may additionally include fats, carbohydrates, etc. to balance the supply of nutrition.

[0038] The stabilizer may include any one or more selected from gums, emulsifiers, crystalline cellulose and carrageenan.

[0039] The gum may include any one or more selected from gum arabic, xanthan gum, guar gum, gellan gum, and the like, but they are not limited thereto.

[0040] The emulsifier may include any one or more selected from sorbitan fatty acid ester, glycerol fatty acid ester, soybean lecithin and the like, but they are not limited thereto.

[0041] The gum may be contained in an amount of 0.01 to 0.5 parts by weight, and preferably 0.01 to 0.1 parts by weight, based on the total protein beverage composition. If the content thereof deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0042] The emulsifier may be contained in an amount of 0.1 to 5 parts by weight, preferably 0.1 to 1 part by weight, based on the total protein beverage composition. If the content deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0043] The content of the crystalline cellulose may be 0.1 to 5 parts by weight, and preferably 0.1 to 1 part by weight, based on the total protein beverage composition. If the content deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0044] The content of the carrageenan may be 0.01 to 1 part by weight, and preferably 0.01 to 0.1 part by weight, based on the total protein beverage composition. If the content deviates from the above range, there is a risk that the degree of precipitation may increase or the stability of the emulsion may decrease.

[0045] In addition, the present invention can also provide a stabilizer composition for preparing a protein beverage.

[0046] The stabilizer composition used for preparing the protein beverage is the same as the stabilizer in the present invention.

[0047] The protein liquid beverage composition or protein liquid beverage prepared according to the present invention not only has high product emulsion stability, but also provides high-quality protein supplementation to prevent sarcopenia, improve nutritional status, and contribute to improving the quality of life.

[0048] [Beneficial Effects]

[0049] The present invention provides a protein liquid beverage composition containing protein (particularly whey protein) and having improved emulsion stability, and a preparation method of the composition. The protein liquid beverage according to the present invention can prevent sarcopenia by ensuring high-quality protein supplementation. In addition, it can help improve nutritional status and quality of life. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 A process for preparing a liquid beverage composition according to the present invention is shown.

[0051] Figure 2 is a schematic diagram of a stability analyzer (Turbiscan) used to evaluate emulsion stability.

[0052] Figure 3a and 3b The results of the emulsion stability at less than 200 bar and the emulsion stability between 300 bar and 400 bar in Experimental Example 1 are shown respectively.

[0053] Figure 4a and 4b The emulsion stability results when the sterilization temperature is 145°C to 150°C and higher than 150°C in Experimental Example 3 are shown respectively.

[0054] Figure 5a and 5b The emulsion stability results when the second homogenization pressure in Experimental Example 3 is less than 100 bar and greater than 300 bar are shown respectively.

[0055] Figure 6 The results of Examples 1 and 2 in Experimental Example 5 are shown.

[0056] Figure 7a and 7b The precipitation results and emulsion stability results of Example 3 in Experimental Example 5 are shown.

[0057] Figure 8a and 8b The precipitation results and emulsion stability results of Example 4 in Experimental Example 5 are shown.

[0058] Figure 9a and 9b The precipitation results and emulsion stability results of Example 5 in Experimental Example 5 are shown.

[0059] Fig.10a and 10b The precipitation results and emulsion stability results of Example 6 in Experimental Example 5 are shown.

[0060] Fig.11a and 11b The precipitation results and emulsion stability results of Example 7 in Experimental Example 5 are shown.

[0061] Fig.12a and 12b The precipitation results and emulsion stability results of Example 8 in Experimental Example 5 are shown.

[0062] Fig.13a and 13b The precipitation results and emulsion stability results of Example 9 in Experimental Example 5 are shown.

[0063] Fig.14a and 14b The heat preservation test results of Example 8 in Experimental Example 6 are shown. DETAILED DESCRIPTION

[0064] Hereinafter, the present invention will be described in detail through embodiments and experimental examples.

[0065] However, the following Examples and Experimental Examples merely explain the present invention, and the contents of the present invention are not limited to the following Examples and Experimental Examples.

[0066] <Example 1 to Example 9> Preparation of protein liquid beverage composition according to the present invention

[0067] The whey protein and the raw materials are dissolved in purified water at 50 to 70° C., homogenized for the first time at a homogenization pressure of 300 to 400 bar, and then cooled at 20 to 30° C. The cooled product is sterilized at 140 to 150° C., and then subjected to a second homogenization step at a homogenization pressure of 50 to 100 bar, thereby preparing the final product.

[0068] Among the raw materials used in this case, the stabilizer was prepared according to the mixing ratio listed in the following Table 1. The weight of each component in Table 1 refers to the weight part based on the entire composition, and the process of each stage was selected based on the results of the following experimental examples.

[0069] [Table 1]

[0070]

[0071]

[0072] <Method for determining emulsion stability in experimental example>

[0073] There are two ways to determine the stability of an emulsion: using the stability analyzer to measure the emulsion stability index of a nano / microemulsion; and using a measuring tube to directly determine the amount of precipitate. Among them, the stability analyzer is an optical analyzer suitable for analyzing the physical and physicochemical properties of an actual solution using the intensity of transmitted light and backscattered light generated by a light source. The working principle of this analytical device is that the light source generates light at intervals of 40 μm in a 70 mm high glass cylindrical vial containing a sample, and changes in the intensity of the transmitted or scattered light can be collected to observe the state of the sample and the change in the particle size in the sample over time (see Figure 2 ).

[0074] In the following experimental example, the prepared product was stored and injected into a cylindrical vial so that its size reached about 50 mm, the vial was mounted on a stability analyzer, and then the intensity of the transmitted light and the scattered light was measured at intervals of 0 hours, 1 hours, 2 hours, 12 hours and 24 hours at 55° C. using a near-infrared light source (λ=880 nm) for 5 days. Subsequently, in order to evaluate the stability index (SSI) of the suspension based on the transmitted light intensity, the transmitted light intensity measured using the stability analyzer was calculated by the following equation.

[0075] A0 is the sum of the transmitted light intensities measured at 40 μm intervals in the initial 50 mm sample, while At is the sum of the transmitted light intensities measured at 40 μm intervals in the 50 mm sample after time t. When the stability of the sample changes, due to the increase in particle size, agglomeration or precipitation, the intensity of the transmitted light will decrease. Through this, the dispersion stability of the product over time can be determined.

[0076] <Experimental Example 1> Evaluation of precipitation degree and emulsion stability based on homogenization pressure in the first homogenization step

[0077] In the preparation process of Example 1, when preparing a liquid beverage, the change in the precipitation degree and emulsion stability was evaluated by changing the homogenization pressure in the first homogenization step. The results are shown in Table 2 and Figure 3a and 3b In Table 2, the results are represented by O for excellent, △ for fair, and X for poor.

[0078] As a result of the experiment, when visually confirmed, in the case of a pressure of less than 200 bar, a large amount of precipitates were formed due to large particles, and an unstable curve was confirmed in the emulsion stability test using a stability analyzer. In the case of 200 bar to 300 bar, satisfactory data were confirmed in the emulsion stability results, but some precipitates were found. When a homogenization pressure exceeding 300 bar was set, a stable emulsification degree and precipitation could be confirmed. However, in the case of exceeding 400 bar, considering the possibility of machine overload, it can be determined that a final homogenization pressure of 300 bar to 400 bar is preferred.

[0079] [Table 2]

[0080]

[0081] <Experimental Example 2> Evaluation of product stability based on cooling temperature

[0082] According to the results of Experimental Example 1, the pressure of the first homogenization was set to 300 bar to 400 bar, and the cooling temperature was changed to evaluate whether the emulsification degree and the formation of precipitates of the product changed with the change of cooling temperature in the cooling step after the first homogenization step, thereby evaluating the integrity of the product. The results are shown in Table 3, and in Table 3, the results are represented by O for excellent, △ for average, and X for poor.

[0083] The experimental results showed that when the sterilization process was directly carried out without cooling, the product was exposed to high temperature for a long time, confirming the instability of the emulsion and a large amount of precipitate in the final product. At 30°C to 40°C, the amount of precipitate increased for a long time, and the emulsion stability showed instability. In addition, when cooled to less than 20°C, it actually affected the sterilization process, and the problem of microorganisms became prominent. It was finally confirmed that cooling to 20°C to 30°C had a good effect on the overall product quality.

[0084] [Table 3]

[0085]

[0086] <Experimental Example 3> Evaluation of the influence of sterilization temperature

[0087] According to the results of Experimental Example 2, the cooling temperature was set to 20°C to 30°C, and the emulsion stability and microbial formation were evaluated to assess the effect of the sterilization temperature on the subsequent sterilization step. Considering the unstable characteristics of the whey protein component at high temperatures and the possibility of protein denaturation, the sterilization time was set to 4 seconds, and the microbial specifications were tested according to the general bacterial count of the "Food Code" (n=5, c=1, m=100, M=1000). The results are shown in Tables 4 and 5 and Figure 4a and 4b In Tables 4 and 5, the results are represented by O for excellent, △ for fair, and X for poor.

[0088] The evaluation results showed that in the case where the sterilization temperature exceeded 150°C, it was confirmed that the protein was denatured due to high temperature, resulting in large particles and a large amount of precipitates. In the case of microbiological detection, microorganisms of the standard value or higher were found under conditions of less than 140°C, and results that met the standards were confirmed at temperatures of 140°C to 145°C. However, the above conditions were determined to be unsuitable for guaranteeing the safety of the product during the shelf life. Therefore, as a result of confirming the emulsion stability and microbiological results, it was determined that the conditions of 145°C to 150°C were preferred.

[0089] [Table 4]

[0090]

[0091] [Table 5]

[0092] Less than 140℃ 140℃ to 145℃ 145℃ to 150℃ More than 150℃ Production of microorganisms X △ O O

[0093] <Experimental Example 4> Evaluation of emulsion stability based on the second homogenization conditions

[0094] According to the results of Experimental Example 3, the sterilization temperature was set to 145°C to 150°C, and in order to evaluate the effect of homogenization pressure on the stability of the emulsion, the precipitation and emulsification results were measured 2 weeks after the second homogenization. In this experiment, the second homogenization was performed. The results are shown in Table 6 and Figure 5a and 5b In Table 6, the results are represented by O for excellent, △ for fair, and X for poor.

[0095] The evaluation results show that when the second homogenization is not performed, particles and a large amount of precipitates can be visually confirmed. The second homogenization at 100 bar shows a good effect on the stability of the precipitate and the emulsion. The product homogenized at 100 bar to 200 bar shows a similar result to the emulsion stability of the product homogenized at less than 100 bar, but a slight precipitate of about 2 mm to 3 mm is confirmed. Unlike the first homogenization, as the second homogenization pressure increases, the amount of precipitation increases, and it is also confirmed that the emulsion stability is poor.

[0096] [Table 6]

[0097]

[0098]

[0099] <Experimental Example 5> Evaluation of emulsion stability based on stabilizer mixing ratio

[0100] By combining the results of Experimental Examples 1 to 4, a protein liquid beverage was prepared and monitored for about 2 months. As a result, it showed slight precipitates and unstable emulsion stability. In order to prevent precipitation and improve the emulsion stability during the shelf life, Examples 1 to 9 were used to evaluate whether the stability of the emulsion was improved according to the combination of stabilizers.

[0101] The evaluation results showed that in Example 1, when gum arabic, xanthan gum and crystalline cellulose were used, the amount of high viscosity precipitates was relatively reduced, but the particles became coarser and the product became harder over time. In Example 2, when gum arabic, xanthan gum and soybean lecithin were used, no high viscosity precipitates were observed, but separation of the fat layer was confirmed to have occurred ( Figure 6 ).

[0102] In Example 3, when gellan gum and carrageenan were used, the emulsion stability was confirmed to be unstable by observing the separation of the upper and lower curves, and the presence of a large amount of high viscosity precipitate ( Figure 7a and7b ).

[0103] In Example 4, when crystalline cellulose and carrageenan were used, the absolute amount of precipitate was reduced, but the overall unstable emulsion stability was confirmed by the curve ( Figure 8a and 8b ).

[0104] In Example 5, it can be seen that when gellan gum is added to the stabilizer composition of the previous examples, the curve confirms that the emulsion stability is very good. However, in the long term, a high viscosity precipitate ( Figure 9a and 9b ).

[0105] In Example 6, when crystalline cellulose, carrageenan and sorbitan fatty acid esters were used, the total amount of precipitate was improved, but since the curves in the emulsion stability section did not completely overlap, it is expected that precipitate will continue to form during the shelf life of the product ( Fig.10a and 10b ).

[0106] In Example 7, when gellan gum, carrageenan and sorbitan fatty acid ester were used instead of crystalline cellulose, the absolute amount of precipitate was significantly reduced compared with the stabilizer composition No. 1, but the amount of precipitate was found to be slightly increased compared with the composition No. 4 ( Fig.11a and 11b ).

[0107] In Example 8, as seen from the state of the precipitate at the bottom of the measuring cylinder and the product, the emulsion stability was confirmed to be stable on the overall curve, and it could be confirmed that it had excellent emulsion stability ( Fig.12a and 12b ).

[0108] In Example 9, when glycerol fatty acid ester was changed, the result of emulsion stability showed almost the same morphology as sorbitan fatty acid ester, but the effect as a defoaming agent in the preparation process was lower and difficulties were experienced during the preparation process, so it was determined to be unsuitable ( Fig.13a and 13b ).

[0109] <Experimental Example 6> Evaluation of emulsion stability by heat preservation test

[0110] The heat preservation test was conducted using Example 8, which had the best emulsion stability in Experimental Example 5. In the heat preservation test, a protein liquid beverage was prepared using Example 8, and its physicochemical properties and emulsion stability were evaluated after a 2-month heat storage test (55°C). The experimental results are shown in FIG. Fig.14a and 14b shown.

[0111] The evaluation results show that the quality stability during the distribution period can be predicted by a heat preservation test under a harsh environment of high temperature. Generally, when exposed to high temperature for a long time, the protein will denature or separate, the emulsion stability will decrease, and a large amount of precipitate will be produced. However, in the case of the product manufactured using the technology according to the present invention, it can be confirmed that it has a uniform and similar curve, which can be explained as excellent emulsion stability. In addition, since there is no precipitate, the protein beverage composition can be prepared using whey protein by the above-mentioned preparation process and using an appropriate stabilizer.

Claims

1. A method for preparing a liquid beverage containing whey protein, the method comprising the following steps: (a) dissolving whey protein and raw materials in purified water; (b) homogenizing the product obtained in step (a) for the first time; (c) cooling the homogenized product of step (b); (d) sterilizing the product cooled in step (c); and (e) homogenizing the product sterilized in step (d) for a second time.

2. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the dissolution temperature in step (a) is 50°C to 70°C.

3. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the content of the whey protein in step (a) is 1 to 25 parts by weight based on the total protein beverage composition.

4. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the whey protein in step (a) is whey protein concentrate.

5. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the raw materials in step (a) include a stabilizer, and The stabilizer comprises any one or more selected from gum, emulsifier, crystalline cellulose and carrageenan.

6. The method for preparing a liquid beverage containing whey protein according to claim 5, wherein the gum comprises any one or more selected from gum arabic, xanthan gum, guar gum and gellan gum, and the content of the gum is 0.01 to 0.1 parts by weight based on the total protein beverage composition.

7. The method for preparing a liquid beverage containing whey protein according to claim 5, wherein the emulsifier comprises any one or more selected from sorbitan fatty acid esters, glycerol fatty acid esters and soy lecithin, and the content of the emulsifier is 0.1 to 1 parts by weight based on the total protein beverage composition. 8 . The method for preparing a whey protein-containing liquid beverage according to claim 5 , wherein the content of the crystalline cellulose is 0.1 to 1 parts by weight based on the total protein beverage composition. 9 . The method for preparing a liquid beverage containing whey protein according to claim 5 , wherein the content of the carrageenan is 0.01 to 0.1 parts by weight based on the total protein beverage composition.

10. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the first homogenization in step (b) is performed at a homogenization pressure of 200 bar to 400 bar.

11. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the cooling in step (c) is performed at 20°C to 30°C.

12. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the sterilization in step (d) is performed at 140°C to 150°C.

13. The method for preparing a liquid beverage containing whey protein according to claim 1, wherein the second homogenization in step (e) is performed at a homogenization pressure of 50 bar to 100 bar.

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