Homogenization is the mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended. It 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.

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 a-nd air, giving a final product that is less icy. What is more, homogenization gives ice cream a dry appearance, the right consistency a-nd slow melting properties, in combination with smoother texture a-nd 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 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.