What You Need to Know
Cavitation generates localized temperatures up to ~5000 °C and pressures exceeding 1000 bar for microseconds, reorganizing emulsifier molecules and enhancing interfacial film stability. The resulting shear forces reduce droplet size and improve emulsion stability while preserving heat‑sensitive ingredients.
Steps
- 1.
Molecular gastronomy foams (Spain): Creates ultra-stable air-liquid interfaces
- 2.
Japanese matcha-infused oils (Japan): Produces nanoemulsions for even distribution
- 3.
French sauce velouté moderne (France): Achieves unparalleled smoothness without starch
The Science
Primary Reaction
Cavitation‑induced shear and localized high temperature/pressure leading to droplet breakup and emulsifier reorganization