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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Centrifugal emulsification uses high‑speed rotation to disperse oil into water, forming a stable oil‑in‑water emulsion.
Origin: European and North American food processors (mid‑20th century) — Europe and North America
See full technique reference →The rapid shear forces generated at 10,000–30,000 rpm break oil droplets into sub‑5 µm sizes, creating a log‑normal size distribution that resists creaming. The process relies on interfacial tension reduction and kinetic stabilization, with the aqueous phase acting as a continuous medium that traps dispersed droplets.
Primary Reaction
Shear‑induced dispersion of oil droplets into aqueous phase
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