Description
High‑shear mixers create emulsions by reducing oil droplets to sub‑10 µm sizes.
Technical
The process relies on shear forces exceeding 10 000 s⁻¹ to break oil droplets, increasing interfacial area for stabilizers. This physical dispersion forms a continuous oil‑in‑water emulsion, where the droplet size distribution determines stability. Temperature and mixing time control viscosity and protein integrity, preventing creaming and coalescence.
Science
Primary Reaction
Emulsification (physical dispersion of immiscible liquids)
Sensory Profile
Aroma ()
savorybutteryrichsmoothnutty
Origin & History
Civilization
French cuisine
Era
18th century
Region