Efficient homogenization is essential 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 right homogenization improves the binding of water and air, giving a final product that is less icy. Furthermore, homogenization gives ice cream a dry appearance, the right consistency and slow melting properties, in combination with smoother texture and creamier appearance. Homogenization is a must for any ice cream mix containing fat or oil.