What role does homogenization play in creating a smooth ice cream texture?
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February 25, 2025 at 6:53 am by Rachel Wright
Homogenization breaks down fat globules into smaller particles, creating a stable emulsion that prevents ice crystal formation. The Colloid Mill GlobeCore, with its high-shear rotor-stator design, refines the mix to an ultra-smooth consistency, enhancing the creaminess of the final product.
