What You Need to Know
Cooling the fat phase to around –80 °C reduces its viscosity below 0.1 Pa·s, which together with a pressure of ~2000 psi enables droplet formation under 1 µm. The cryogenic environment lowers interfacial tension by roughly 30 %, allowing lecithin to stabilize the interface without extra emulsifiers. Rapid processing (30–60 s) prevents ice crystals from growing beyond 10 µm, preserving a smooth, stable texture.
The Science
Primary Reaction
physical dispersion (emulsification)