Description
Microfluidic emulsification uses microscale flow‑focusing or T‑junction channels to shear oil and water into uniform droplets.
Technical
By precisely controlling flow rates (1–10 mL min⁻¹), interfacial tension (<30 mN m⁻¹) and shear rates (~10⁶ s⁻¹), droplets of 1–10 µm are generated with a polydispersity index <0.1. The rapid generation frequency (up to 10⁴ Hz) enables reproducible texture in sauces and dressings while preserving heat‑sensitive proteins at 4–10 °C.
Science
Primary Reaction
Shear‑induced droplet formation (mechanical emulsification)
Sensory Profile
Aroma ()
freshbutterymildlightcleandelicate
Origin & History
Civilization
Japanese and American food engineers
Era