Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultrasonic homogenization uses high‑frequency sound waves to create cavitation, producing intense shear that dramatically reduces droplet size and stabilizes emulsions in sauces.
Origin: Europe (1970s) — Western Europe
See full technique reference →Cavitation bubbles collapse generating pressures up to 10^5 Pa and shear rates >10^6 Pa/s, which break down emulsion droplets from 10–50 µm to sub‑micron sizes within minutes. The process also lowers interfacial tension by 30–50 % and induces protein denaturation at 60–80 °C, enhancing emulsion stability and reducing creaming.
Primary Reaction
Cavitation‑induced shear and protein denaturation leading to droplet size reduction and interfacial tension decrease
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.