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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultrasonic homogenization creates stable oil‑in‑water emulsions by high‑intensity acoustic cavitation.
Origin: Molecular gastronomy pioneers (early‑2000s) — United Kingdom, Spain
See full technique reference →Cavitation generates shear stresses exceeding 10⁵ Pa, fragmenting oil droplets to 0.1–2 µm. Surfactants such as lecithin or Tween 80 lower interfacial tension below 5 mN m⁻¹, enhancing droplet stability. Proper control of power, time, temperature, and surfactant concentration prevents protein denaturation and lipid oxidation.
Primary Reaction
Cavitation‑induced shear fragmentation of oil droplets in aqueous phase
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