Ice Cream Production Homogenizer


MIXSYS- ICE CREAM HOMOGENIZER

Ice Cream Production Homogenizer

The homogenizers play a primary rule in the industrial production of the ice cream, but they are often too expensive, far oversized and not so easy to be used when it comes to non-industrial small batch duties

With a flow rate of 400 l/h and a working pressure of 120 Bar our MICROLAB 400 perfectly suits the small batch applications. It could be used in both ways: with a single pasteurizer (recirculation duty) or with two pasteurizers (in line installation between the two pasteurizers). 

The objective of the homogenizing process is a positive effect on the ice cream’s taste and flavor, furthermore it make the ice cream more creamy and with a less cold feeling. The ice cream, thanks to the homogenizing process, will benefit of a longer overrun, a higher storage stability, a better dissolution and an increased digestibility.

How the MICROLAB 400 works:

The pumping pistons push the product through the homogenizing valve at a pressure of 120 Bar. Into the homogenizing valve, due to a quick increase of the speed (up to a 9.300 cm/sec), a strong cavitation and due to the friction among the cells, the product is subject to a micronization process which reduces the average diameter of the solid fat particles to a few micrometers in diameter (< 0.0035 mm). The micronization process removes the fat cell’s external coating, increases the area in contact with the emulsifiers, favors the water-oil phase, makes the ice cream texture more soft and gives a dry taste which makes the ice cream a quality product.



  • Space

Get In Touch