APV Products

Process Application Abstract

Ice Cream homogenised by single-stage and

Product: Ice Cream 1
Mean (µm) analysed by Nicomp 370
0.9
Ref. No.: I-4-1
SEO
LW

0.8

Main Group: Dairy Industry 0.7

0.6

Sub Group: Ice Cream Products 0.5

0.4

Date: 06.04.01 0.3

0.2

0.1

0
150 175 200
Pressure (BAR)

Ice cream mix may consist of milk constituents, sugar, fat, emulsifiers, stabilisers,
flavours and colour.
Objective
Homogenisation of ice cream mix will reduce the size of the fat globules and improve
the water binding capacity of the colloids. This will give a more uniform consistency with
more smooth texture, small air cells, small ice crystals, short ageing time, rich flavour
and a firm body.
The recommended particle size for obtaining optimum ice cream quality will vary
depending on variations in the recipes. Many ice cream mixes will have a mean particle
size below 1 µm and almost all particles below 1.5 to 2 µm.
Homogenisation Process
A two-stage homogenising valve system can be used for processing ice cream. The
homogeniser needs to be able to produce 100 to 225 bar depending on the formulation.
10 to 15 % of the total pressure should be applied on the 2nd stage. Butterfat requires a
higher pressure than vegetable fat. A low fat content requires a higher pressure than a
high fat content.
The homogeniser is placed down-stream after pasteurisation and the homogeniser is in
standard design. Homogenisation usually takes place at temperatures round 65° to
80°C.
References
Please contact us for details about references (customer references, literature
references, laboratory test references) and further information.

Homogeniser Sales & Technology Centre

APV
Roholmsvej 8
DK-2620 Albertslund
Denmark

T: +45 70 278 999

F: +45 70 278 998
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