What You Need to Know
Shear forces generated in micro‑scale channels align dispersed-phase fluids into monodisperse droplets, while surfactants rapidly adsorb to the newly created interfaces, lowering interfacial tension. The rapid droplet formation (10⁴–10⁵ s⁻¹) minimizes exposure to heat, preserving thermolabile nutrients such as vitamins and probiotics. Droplet size is chiefly governed by the flow‑rate ratio of dispersed to continuous phases and by the viscosity of each phase.
Steps
- 1.
Molecular gastronomy caviar (Spain): Creates uniform alginate spheres with liquid cores
- 2.
Japanese emulsion sauces (Japan): Produces ultra-stable wasabi or yuzu emulsions
- 3.
Modernist vinaigrettes (United States): Achieves nanoemulsion stability without separation
The Science
Primary Reaction
Interfacial tension reduction and surfactant adsorption leading to kinetic stabilization of oil‑in‑water (or water‑in‑oil) droplets.