Effects of Homogenization on Sensory Characteristics of Vanilla Ice Cream

Nine different batches of ice creams that contained no emulsifier and that had been processed at various homogenization pressures were compared with a reference ice cream batch that was processed by commercial techniques (an emulsifier added and homogenized double-stage at 140.74 and 35.18 kg/cm² (2000 and 500 psi), first and second stage, respectively). The samples were compared for seven sensory attributes: chewiness, greasy mouthcoating, iciness, vanilla flavor intensity, loss of shape, wheying off, and curdling. Data showed differences in loss of shape and vanilla flavor intensity in some of the samples when compared with the reference sample. Vanilla flavor intensity was more pronounced in experimental samples, which indicated that the emulsifier in the reference mix in some way suppressed vanilla flavor intensity.