The microfluidization technology offers significant advantages over conventional methods, utilizing high-pressure homogenization that integrates many forces, including high-velocity impact, high-frequency vibration, immediate pressure drop, strong shear rate, and hydrodynamic cavitation. Although primarily utilized in emulsion-based systems and recognized for its impact on particle size and surface area, it also substantially modifies the structure of macromolecules and enhances the rheological properties, bioavailability, viscosity, solubility, hydration properties, and cation-exchange capacity. It is performed by passing fluid through microchannel under high pressure with the help of intensifier pump. Furthermore, geometry and type of microchannel allow us to process a wide range of food products. Apart from these, other parameters like operating pressure, flow rate, number of passes, emulsifier concentration, and the nature of the sample being treated also have a substantial impact on the results. As a result, it is critical to understand the impact of microfluidization on each food component. Despite its multiple benefits, microfluidization brings challenges, including high energy consumption, equipment damage, and potential over-processing effects. However, advancements in microfluidizer design, interaction chamber configurations, and the integration of programmable control systems are continuously enhancing process efficiency and sustainability.