What You Need to Know
The rapid collapse of cavitation bubbles generates intense localized shear forces that overcome interfacial tension, fragmenting droplets to <1 µm. Simultaneous acoustic heating can denature proteins if not managed, so temperature control (pulsed sonication or cooling jackets) is essential to preserve functional emulsifiers and flavor compounds.
Steps
- 1.
Molecular mayonnaise (Spain): Creates ultra-stable emulsion with reduced oil content
- 2.
Infused cocktail foams (United States): Extracts and emulsifies volatile aromatics
- 3.
Wasabi emulsion (Japan): Uniformly distributes pungent compounds
The Science
Primary Reaction
Cavitation‑induced shear leading to droplet breakup and interfacial adsorption of emulsifiers