What You Need to Know
The rotating magnetic field drives a stir bar, generating shear rates of 10^3–10^4 s⁻¹ that overcome interfacial tension and break oil droplets into sub‑5 µm sizes. Precise temperature control (20–25 °C) preserves heat‑sensitive components and limits oxidation, while the absence of mechanical bearings reduces contamination risk.
Steps
- 1.
Foie gras emulsion (France): Creates ultra-smooth texture for torchons
- 2.
Matcha-infused vinaigrette (Japan): Distributes bitter compounds evenly
- 3.
Mole poblano emulsion (Mexico): Homogenizes complex spice mixtures
The Science
Primary Reaction
Shear‑induced interfacial disruption forming oil‑in‑water droplets