Homogenization of mix

Homogenization of ice cream mix is essential. The main purpose is to make a permanent and uniform suspension of the fat by reducing the size of the fat droplets preferably of the size of not more than 2 microns in diameter. When mix is properly homogenized the fat will not rise and form a cream layer. The ice cream mix is usually homogenized at temperatures above 60°C. Use of higher temperatures in homogenization process has the following advantages:

a) Results in less clumping of fat globules

b) Lower viscosity in mix

c) Reduces freezing time in batch ice cream freezers.

Two-stage homogenization of ice cream mix is more suitable than one stage homogenization. In two stage homogenization a pressure of about 175 Kg/Sq. cm to 205 Kg/Sq. cm in the first stage and 35 Kg/Sq. cm in the second stage gives good results for average mix. It is preferable to homogenize ice cream mix at pasteurization temperature. The advantages of homogenization of mix are:

a) Fat globule size is reduced and hence no cream layer formation.

b) Produces more uniform ice cream with a smooth texture.

c) Improves whipping ability.

d) Reduces ageing period.

e) Reduces the amount of stabilizer required in ice cream mix.