3) Homogenizing to produce a uniform texture

By the application of intensive air pressure, sometimes as much as 2,000 pounds per square
inch (141 kg per sq cm), the hot mixture is forced through a small opening into the homogenizer.
This breaks down the fat particles and prevents them from separating from the rest of the
mixture. In the homogenizer, which is essentially a high-pressure piston pump, the mixture is
further blended as it is drawn into the pump cylinder on the down stroke and then forced back
out on the upstroke.

Homogenization provides the following functions in ice cream manufacture:

• Reduces size of fat globules

• Increases surface area

• Forms membrane

• makes possible the use of butter, frozen cream, etc.