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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
High‑shear mixers create emulsions by reducing oil droplets to sub‑10 µm sizes.
Origin: French cuisine (18th century) — France
See full technique reference →The process relies on shear forces exceeding 10 000 s⁻¹ to break oil droplets, increasing interfacial area for stabilizers. This physical dispersion forms a continuous oil‑in‑water emulsion, where the droplet size distribution determines stability. Temperature and mixing time control viscosity and protein integrity, preventing creaming and coalescence.
Primary Reaction
Emulsification (physical dispersion of immiscible liquids)
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Key Variables