What You Need to Know
Acid‑base emulsification relies on protonation of oil‑soluble fatty acids to lower interfacial tension, while vigorous shear creates fine droplets stabilized by lecithin. Reduction concentrates flavor by evaporating water, driving Maillard and caramelization reactions that generate melanoidins and volatile esters. High‑pressure homogenization forces oil and water through micro‑channels, producing sub‑micron droplets that resist coalescence, whereas controlled fermentation converts soy proteins into glutamic‑rich amino acids, enhancing umami.
The Science
Primary Reaction
Emulsion formation via acid‑base interaction and shear; water evaporation (reduction); microbial amino‑acid production (fermentation)