Description
High-shear mechanical force creates stable oil-in-water emulsions by rapidly dispersing fat droplets.
Technical
The blender's rotor-stator mechanism achieves hydrodynamic cavitation, reducing oil droplet size below 10μm while denaturing egg proteins (ovalbumin, ovotransferrin) that stabilize the interface.
Culinary Significance
Enables foolproof emulsion formation with minimal skill, though texture differs from traditional whisked versions.
Science
Primary Reaction
mechanical emulsification
Parameters
Temperature
15°C optimal
10°C to 25°C range
Time
1 minute
30 seconds – 2 minutes
Equipment
high-speed blender (300+ watts)tamper for thick emulsions