What You Need to Know
Solid particles such as silica, cellulose nanocrystals, or starch adsorb irreversibly to the oil‑water interface, lowering interfacial tension and creating a densely packed, jammed layer that acts as a mechanical barrier. This barrier provides steric hindrance that prevents droplet coalescence and resists deformation under shear. The resulting structure is a physically stabilized emulsion rather than a chemically transformed product.
Steps
- 1.
Japanese matcha-infused oil droplets (Japan): Encapsulates bitter catechins while delivering creamy mouthfeel
- 2.
French foie gras emulsion (France): Stabilizes fat without egg proteins for vegetarian versions
- 3.
Mexican avocado oil foam (Mexico): Creates heat-stable guacamole toppings
The Science
Primary Reaction
interfacial adsorption and particle jamming (physical stabilization)