Will homogenisation damage vitamins

Homogenization can affect the stability of certain vitamins, particularly fat-soluble vitamins like A, D, E, and K, as the process breaks down fat globules and can lead to increased exposure to oxygen and light, which may degrade these nutrients. However, the overall impact on vitamin content can vary depending on the specific food product and processing conditions. In general, while some loss of vitamins may occur, homogenization is primarily aimed at improving texture and shelf-life rather than significantly reducing nutritional quality.