Description
Ultrasonic homogenization uses high‑frequency acoustic waves to generate cavitation, producing intense shear that breaks oil droplets into sub‑micron sizes, stabilizing emulsions.
Technical
The process relies on acoustic cavitation, where collapsing microbubbles generate localized micro‑hotspots (~500 °C) and shear forces that reduce droplet size. These micro‑hotspots can trigger Maillard reactions or lipid peroxidation if emulsifiers are heat‑sensitive, while the shear promotes dispersion of oil in the aqueous phase.
Science
Primary Reaction
Cavitation‑induced shear and localized heating causing droplet breakup and potential Maillard/lipid oxidation
Sensory Profile
Aroma ()
neutralslightly metallicsubtlecleanfresh
Origin & History
Civilization
Molecular gastronomy pioneers
Era