Description
Ultrasonic homogenization creates stable oil‑in‑water emulsions by high‑intensity acoustic cavitation.
Technical
Cavitation generates shear stresses exceeding 10⁵ Pa, fragmenting oil droplets to 0.1–2 µm. Surfactants such as lecithin or Tween 80 lower interfacial tension below 5 mN m⁻¹, enhancing droplet stability. Proper control of power, time, temperature, and surfactant concentration prevents protein denaturation and lipid oxidation.
Science
Primary Reaction
Cavitation‑induced shear fragmentation of oil droplets in aqueous phase
Sensory Profile
Aroma ()
neutralslightly metalliccitrus-likecleanfresh
Origin & History
Civilization
Molecular gastronomy pioneers
Era
early‑2000s