Homogenisation describes the manufacture of a homogeneous, i.e. Uniform, mixture. Everyone is familiar with homogenised milk. In homogenised milk, the fat droplets are so small that they do not cream, i.e. a layer of cream does not form. The density and viscosity of the mixed substances have a high impact on the homogeneity of the mixture. If a homogeneous mixture separates, this happens in a vertical direction. One component floats to the top of the other or floats on it. The homogenisation of mixtures is necessary in products, for example, which remain in a closed container for longer periods and should not separate.