Effects of Varying Homogenization Pressure on the Physical Properties of Vanilla Ice Cream

This study was done to determine how various homogenization conditions affect the physical properties of a 10% milk fat vanilla ice cream. The homogenization pressures studied were double stage 281-35; 141-35, 70-35; 35-35 kg/cm² (4000-500, 2000-500, 1000-500, and 500-500 psi) and single stage 281; 141; 70 and 35 kg/cm² (4000, 2000, 1000, and 500 psi). An unhomogenized sample was also included. Experimental samples made without an emulsifier were compared to a reference sample, homogenized at 141-35 kg/cm² (2000-500 psi) containing an emulsifier system. Factors measured included gloss, overrun, stiffness, fat destabilization, and mix viscosity. All experimental samples were determined to be the same as the reference sample for overrun and stiffness. Differences were found for gloss with 281-35 and 281 kg/cm² (4000-500 and 4000 psi) samples rated as glossier than the reference sample. Differences were found for fat destabilization, the 281-35 and 281 kg/cm2 (4000-500 and 400 psi) samples showing less fat destabilization and the unhomogenized sample more fat destabilization than the reference sample. For mix viscosity, the 281-35 kg/cm² (4000-500 psi) sample was less viscous than the reference sample.