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

We use Ice cream Homogenizer in ice cream plant. The materials are processed in homogeneous valve, the grains entered into the gap of valve under high pressure expa-nding to implode losing the pressure with cutting a-nd high speed bump a-nd other integration effects. They are crushed into grains a-nd 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.