What You Need to Know
The acoustic cavitation generates localized micro‑jets and shock waves that impose shear stresses on the oil‑water interface, reducing interfacial tension and promoting droplet breakup. The process operates below 40 °C to preserve thermolabile ingredients, but transient hot spots can reach >200 °C, potentially initiating Maillard reactions. Surfactants such as lecithin or polysorbate 80 at 0.1–1 wt % stabilize the droplets by adsorbing at the interface and lowering interfacial tension.
The Science
Primary Reaction
Cavitation‑induced shear and interfacial collapse