Description
Aerosolization creates a fine mist of flavor‑laden droplets by forcing a liquid through a high‑pressure gas or ultrasonic transducer, allowing rapid deposition with minimal thermal degradation.
Technical
The process relies on high‑velocity gas jets or ultrasonic vibrations to shear liquid into droplets of 10–30 µm. Surfactants with an HLB above 8 stabilize the droplets against coalescence, while temperatures below 40 °C prevent rapid droplet coalescence and loss of aroma. The resulting aerosol can be deposited onto surfaces or inhaled, delivering flavor with minimal heat exposure.
Science
Primary Reaction
Shear‑induced atomization and ultrasonic cavitation leading to droplet formation
Sensory Profile
Aroma ()
lightfreshvolatileintensecomplexetherealtransient