What You Need to Know
The process heats the oil phase to 70–80 °C, increasing the interfacial activity of lecithin and other surfactants. High shear (≈2000 rpm) then disperses the oil into fine droplets, while the elevated temperature lowers viscosity and promotes rapid micelle formation. The resulting emulsion is stabilized by a continuous surfactant layer that resists coalescence.
The Science
Primary Reaction
Thermal activation of lecithin reduces interfacial tension, enabling oil droplet dispersion