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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultrasonic homogenization creates fine emulsions by acoustic cavitation.
Origin: Modernist cuisine pioneers (Early 2000s) — Global
See full technique reference →Acoustic cavitation generates micro‑bubbles that collapse violently, producing intense shear and turbulence that break oil droplets into sub‑micron sizes. The localized temperature spikes (5–15 °C) accelerate the adsorption of emulsifiers and inhibit coalescence, but excessive heat can denature proteins and oxidize lipids.
Primary Reaction
Acoustic cavitation leading to droplet breakup and shear‑induced emulsification
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Key Variables