What You Need to Know
The technique relies on gentle protein denaturation (e.g., whey proteins) at 55–60 °C to increase viscosity and act as natural emulsifiers, while maintaining droplet sizes below 1 µm. Adding 0.5–1 % lecithin or mustard powder at 60 °C reduces interfacial tension, lowering the critical emulsion temperature by ~5 °C. Heating to 70–80 °C for 30–60 min stabilizes the emulsion without causing protein aggregation that would lead to phase separation.
The Science
Primary Reaction
Protein denaturation and interfacial tension reduction leading to emulsion stabilization