Description
Sous‑vide emulsification gently heats a fat‑in‑water mixture to 55–65 °C while high‑shear or ultrasonic dispersion creates a stable emulsion.
Technical
During sous‑vide heating the temperature is held below the protein denaturation threshold, allowing interfacial proteins or phospholipids to adsorb onto fat droplets and form a viscoelastic film. High‑shear or ultrasonic treatment reduces droplet size below 1 µm, increasing the surface area for film formation and preventing coalescence. The extended heating period allows the film to mature, yielding a smooth, homogeneous product that retains delicate flavors.
Science
Primary Reaction
Formation of a viscoelastic interfacial film around fat droplets
Sensory Profile
Aroma ()
smoothsilkyrichcreamyneutralbutterysubtle