What role does homogenization play in creating a smooth ice cream texture?
- 该话题包含 1个回复，2 人参与，最后由 更新于 9月、 3周前 。
Answers
-
二月 25, 2025 6:53 上午 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.
