Advantages Of Homogenization Of Ice Cream

Two-stage homogenization is usually preferred for ice cream mix. The mixing process forms the fat emulsion by breaking down or reducing the size of the fat globules found in milk or cream to less than 1 µm. Clumping of the fat globules is reduced thereby producing a thinner and more rapidly whipped mix. Melt-down is also improved. Homogenization reduces the size of fat globules, increases surface area and forms membrane. It is possible to make use of butter and frozen cream as they have the indirect effects in ice-cream manufacturing such as gives a greater apparent richness and palatability, better air stability and increases resistance to melting.
To increase the efficiency, homogenization of the mix should be carried out at the pasteurizing temperature. The high temperature is able to break up the fat globules no matter at any given pressure. Fat clumping also reduced and increased the tendency to thick and heavy bodied mixes. The higher the fat and total solids in the mix, the lower the pressure should be. If a two stage homogenizer is used, a pressure of 2000 to 2500 psi on the first stage and 500 to 1000 psi on the second stage should be satisfactory under most conditions. Homogenization begins the process of fat structure formation. After preheating or pasteurization, the mix is at a temperature

Below a frequency of about 18 kHz, ultrasonic waves become audible and are therefore not suitable for usage. However, emulsion can be formed using ultrasonic waves with frequencies up to about 5 MHz. The efficiency of homogenization decreases with increasing ultrasonic frequency. Thus, most commercial devices use ultrasonic waves with frequencies between about 20 and 50 kHz. The size of the droplets produced during homogenization can be decreased by increasing the intensity or duration of the ultrasonic