These might be adequate for some ice creams, but are less than optimal compared to classical two-stage units. Single-stage homogenizers do exist, generally applying ~1,500 psi. ![]() ![]() Technically, this makes sense operationally, it might not be an option. Depending on the exact fat content, the mix may require much more applied pressure(s) to increase the number of fat droplets post-homogenization. However, if the mix contains a shear-activated hydrocolloid such as microcrystalline cellulose, then the first stage should always be at least 2,000 psi, regardless of fat content.Īs fat content is reduced further, the need to homogenize becomes more critical. Reduced/low-fat mixes and sherbets may be run with a single stage set to 1,000 psi. ![]() In most homogenizers, the first stage homogenizes the second stage prevents post-homogenization clumping. Higher-fat mixes require less first-stage pressure, as higher fat means greater opportunity for fat agglomeration.
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