Description
Thermoblend emulsification is a heat‑assisted high‑shear technique that creates stable oil‑in‑water emulsions by reducing interfacial tension with temperature‑activated surfactants.
Technical
The process heats the oil phase to 70–80 °C, increasing the interfacial activity of lecithin and other surfactants. High shear (≈2000 rpm) then disperses the oil into fine droplets, while the elevated temperature lowers viscosity and promotes rapid micelle formation. The resulting emulsion is stabilized by a continuous surfactant layer that resists coalescence.
Science
Primary Reaction
Thermal activation of lecithin reduces interfacial tension, enabling oil droplet dispersion
Sensory Profile
Aroma ()
savorybutterylightsmoothwarm
Origin & History
Civilization
French
Era