Description
Thermoblending emulsification uses heat and high‑speed blending to create stable oil‑in‑water emulsions.
Technical
Heating the oil phase to 70–80 °C lowers its viscosity and denatures interfacial proteins, increasing their surface activity. Mechanical shear at 2000 rpm disperses the oil into fine droplets, while the denatured proteins adsorb at the oil–water interface and form a stabilizing film. The combined thermal and mechanical actions produce a smooth, stable sauce.
Science
Primary Reaction
Protein denaturation and oil viscosity reduction leading to interfacial film formation
Sensory Profile
Aroma ()
richbutterywarmnuttysilkytoastedcaramelized
Origin & History
Civilization
French and Japanese