What You Need to Know
Turbulent flow generates chaotic eddies that impose shear rates >10,000 s⁻¹, overcoming interfacial tension and fragmenting droplets. The resulting high surface‑area droplets are stabilized by emulsifiers whose adsorption kinetics are temperature‑dependent, typically optimal between 20 °C and 40 °C.
Steps
- 1.
Beurre blanc (French): Creates stable wine-butter emulsion
- 2.
Tonkotsu broth (Japanese): Emulsifies pork fat into collagen-rich broth
- 3.
Mole emulsion (Mexican): Binds chocolate and chili oils
The Science
Primary Reaction
mechanical shear‑induced droplet breakup