Examining Homogenization on Ice Cream

November 12/Science Letter -- "The effect of homogenization pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenized ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein," scientists in Tsukuba, Japan, report.

"Fat globule networks were not formed in the nonhomogenized ice cream. The ice cream homogenized at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenized at 5 MPa or more grew slowly," wrote M. Tosaki and colleagues, University of Tsukuba.

The researchers concluded, "The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenization pressure."

Tosaki and colleagues published their study in International Journal of Dairy Technology ("Effects of Homogenization Conditions on the Physical Properties of High-fat Ice Cream." International Journal of Dairy Technology, 2009;62(4):577-583).

For additional information, contact Y. Kitamura, University of Tsukuba, Graduate School Life & Environmental Science, 1-1-1 Tennodai, Tsukuba, Ibaraki 3058572, Japan.

From the November 23, 2009, Prepared Foods E-dition