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.
We use Ice cream Homogenizer. The materials are processed in homogeneous valve, the grains entered into the gap of valve under high pressure expanding to implode losing the pressure with cutting and high speed bump and other integration effects. They are crushed into grains and oil dripping in the liquid into minimize as diameter of 0.1-2μm, the average diameter is not bigger than 1μm producing the good dispersed liquid.