Description
High‑frequency ultrasonic waves create cavitation that shears oil droplets into a stable sub‑micron emulsion.
Technical
The acoustic field (20–400 kHz) induces rapid bubble formation and collapse, generating localized shear forces that overcome interfacial tension and break droplets to <1 µm. Cavitation also produces transient hot spots (>100 °C) and free radicals, which can denature proteins or oxidize unsaturated lipids if not controlled. Balancing power density (0.5–2 W cm⁻²) with temperature (20–60 °C) and residence time (1–5 min) yields a kinetically stable oil‑in‑water system.
Science
Primary Reaction
cavitation‑induced shear disruption of oil droplets
Sensory Profile
Aroma ()
neutralfreshcleanlightunadulterated
Origin & History
Civilization
Japanese and European food industry
Era