Description
Ultrasonic homogenization creates fine emulsions by acoustic cavitation.
Technical
Acoustic cavitation generates micro‑bubbles that collapse violently, producing intense shear and turbulence that break oil droplets into sub‑micron sizes. The localized temperature spikes (5–15 °C) accelerate the adsorption of emulsifiers and inhibit coalescence, but excessive heat can denature proteins and oxidize lipids.
Science
Primary Reaction
Acoustic cavitation leading to droplet breakup and shear‑induced emulsification
Sensory Profile
Aroma ()
neutralslightly metalliccookedcleanmildly processed
Wine Analogy
Like the fine emulsion in aged Champagne that creates persistent bubbles
Coffee Analogy
Similar to the colloidal suspension in espresso crema
Perfume Analogy