Homogenization is the mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended. It 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.
Homogenization is a necessary for any ice cream mix containing fat or oil. Efficient homogenization is important for the quality of ice cream. The main purpose of homogenization is to achieve a stable emulsion of the fat by reducing the size of the fat globules. The correct homogenization improves the binding of water and air, giving a final product that is less icy. What’s more, homogenization gives ice cream a dry appearance, the right consistency and slow melting properties, in combination with smoother texture and creamier appearance.
Ice cream plant 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.