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In ice cream production, where exactly does the colloid mill fit into the mix before pasteurization?

Tagged: Colloid mill for food industry, Emulsion production, Food homogenization, Food processing equipment, High-shear mixing, Industrial food milling, Mayonnaise production, Nut butter processing, Particle size reduction, Sauce production

This topic has 1 reply, 2 voices, and was last updated 1 hour, 11 minutes ago by Aldis.

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August 10, 2026 at 4:39 pm #4608

Ruben
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In ice cream production, where exactly does the colloid mill fit into the mix before pasteurization?

August 10, 2026 at 4:59 pm #4613

Aldis
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In ice cream production, the colloid mill is typically placed after mixing and before pasteurization to fully disperse powdered ingredients, stabilizers, emulsifiers and cocoa or fruit particles into the base, eliminating lumps that would otherwise cause an icy texture. Even shear from the rotor-stator gap also helps distribute fat globules more evenly, supporting a smoother, creamier finished product after freezing.
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