What You Need to Know
Nanoemulsion preparation involves combining two or more immiscible liquids, such as oil and water, using high-speed mixing, ultrasonication, or homogenization, and adding surfactants or emulsifiers to stabilize the mixture. The process is affected by temperature and pH, and failure modes include phase separation, creaming, or sedimentation.
Steps
- 1.
Molecular olive oil vinaigrette (Spain): Creates ultra-stable dressings with enhanced mouthfeel
- 2.
Wasabi-infused soy emulsion (Japan): Delivers intense flavor with controlled heat release
- 3.
Truffle oil nanoemulsion (Italy): Maximizes aroma dispersion while minimizing oil usage
The Science
Primary Reaction
Emulsification