Effects of homogenisation conditions on the physical properties of high-fat ice cream

The effect of homogenisation pressure on the physical properties of high-fat ice cream was investigated. Nonhomogenised ice cream was hard, with low resistance to meltdown, and ice crystals grew rapidly therein. Fat globule networks were not formed in the nonhomogenised ice cream. The ice cream homogenised at 5 MPa or more was harder and showed a higher resistance to meltdown. Ice crystals in the ice cream homogenised at 5 MPa or more grew slowly. The physical properties of each ice cream varied with homogenisations from 5 to 25 MPa and could be controlled by homogenisation pressure.