What You Need to Know
The ultrasonic field generates micro‑bubbles that collapse violently, creating intense shear forces that break up oil droplets into the sub‑micron range. Surfactant molecules rapidly adsorb to the newly exposed interfaces, forming a stabilizing film that reduces interfacial tension and prevents coalescence. Temperature control is critical because heat generated by cavitation can denature heat‑sensitive ingredients and alter emulsion stability.
The Science
Primary Reaction
Cavitation‑induced shear and interfacial disruption leading to droplet breakup