Standalone Homogenizer

The mixture is sucked by the pumping pistons of the industrial homogenizer and sent at high pressure to the homogenising valve. Upon exiting, the product undergoes micronisation of its components due to forces such as: sudden acceleration developing speeds of about 9,300 cm/sec, violent cavitation, and friction between the particles themselves. Our industrial machine for ice cream, Microlab 400, allows achieving fat globules with a size smaller than 3.5 um (0.0035 mm).

This micronisation strips the fat globules of their surface coating and increases their surface exposed to the work of emulsifiers, first stabilising the water-oil phase and then giving the ice cream an even softer texture and a dry sensation characteristic of good ice cream.

The mixture is aspirated by the pumping pistons of the industrial homogeniser and sent at high pressure to the homogenising valve. Exiting, the product undergoes micronization of its components due to forces such as: sudden acceleration with a speed development of about 9,300 cm/sec, violent cavitation, and friction between the particles themselves. Our industrial machine for ice cream, Microlab 400, allows obtaining fat globules with a size smaller than 3.5 pm (0.0035 mm).

This micronization strips the fat globules of their surface coating and increases their surface exposed to the work of emulsifiers, first stabilising the water-oil phase and then giving the ice cream an even softer texture and a dry sensation that characterises good ice cream.

The positive effects deriving from the use of an industrial food homogeniser in the ice cream sector are multiple and clearly perceptible to the palate: more flavour and creaminess with the same ingredients used, less sensation of cold, more overrun, better stability to preservation and melting, and greater digestibility.