The blue sky and the summer sun seem to be emitting all the heat. The weather is so hot and humid, there is no wind, and the thick air seems to be frozen. If you don't come to eat ice at this time, when will you wait? Recently, a popular double egg yolk ice cream has become popular. This ice cream can be made through High Shear Emulsifier.

Ice cream is a frozen drink with volume expansion made of drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc. as the main raw materials, adding appropriate amount of food additives, and mixing, sterilizing, homogenizing, aging, freezing, hardening and other processes. The high shear emulsifier mixes and homogenizes the materials. Its purpose is to micronize the fat globules in the mixture to prevent the formation of the milk fat layer, make the ingredients completely mixed, improve the ice cream organization, shorten the ripening time, save emulsifiers and thickeners, and effectively prevent the formation of cream particles during the freezing process.