What You Need to Know
The extreme shear and turbulence generated at high pressure break fat globules into sub‑micron droplets while simultaneously denaturing proteins, exposing hydrophobic groups that adsorb to the newly formed interfaces. These denatured proteins act as natural emulsifiers, stabilizing the droplets against coalescence. Excessive pressure or prolonged residence time can promote protein aggregation, increasing viscosity and producing off‑flavors.
The Science
Primary Reaction
Mechanical shear‑induced droplet breakup coupled with pressure‑mediated protein denaturation and interfacial adsorption