Description
Ultrasonic homogenization uses high‑frequency sound waves to create cavitation, producing intense shear that dramatically reduces droplet size and stabilizes emulsions in sauces.
Technical
Cavitation bubbles collapse generating pressures up to 10^5 Pa and shear rates >10^6 Pa/s, which break down emulsion droplets from 10–50 µm to sub‑micron sizes within minutes. The process also lowers interfacial tension by 30–50 % and induces protein denaturation at 60–80 °C, enhancing emulsion stability and reducing creaming.
Science
Primary Reaction
Cavitation‑induced shear and protein denaturation leading to droplet size reduction and interfacial tension decrease
Sensory Profile
Aroma ()
smoothsilkyrichneutralsubtlecleanrefinedmildbalanceddelicate