What role does homogenization play in creating a smooth ice cream texture?

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  • Fevereiro 25, 2025 às 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.

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