How to Pressure Blending

What You Need to Know

Utilizes rotor-stator systems generating >10,000 rpm to produce shear rates exceeding 50,000 s⁻¹, creating droplet sizes <5μm through turbulent energy dissipation. Common in Vitamix® and Pacojet® systems. Unlike traditional emulsification relying on amphiphilic molecules (lecithin, casein), this achieves stability through continuous mechanical energy input disrupting coalescence.

Enables fat-in-water emulsions like silken mayo without eggs, or nut milks without stabilizers. Critical for modernist sauces and airs. Overheating from prolonged blending can cause phase separation - use pulse technique and ice baths for temperature-sensitive applications.

Key Parameters

Steps

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The Science

Primary Reaction

Mechanical droplet division (no chemical change)

Common Mistakes