Homogenization in ice cream production

Rose Ice Cream
Rose Ice Cream

Efficient homogenization is essential for the quality of ice cream. Homogenization reduces fat droplet size and creates a stable emulsion. A secondary, yet very important effect includes changing the physical and chemical function of the milkfat globule membrane by increasing available surface area. This enables interactions with soluble or colloidally suspended proteins, stabilizers and emulsifiers during mix aging. Increasing mix whiteness and viscosity may occur. Continue reading Homogenization in ice cream production