Description
Centrifugal emulsification uses high‑speed rotation to disperse oil into water, forming a stable oil‑in‑water emulsion.
Technical
The rapid shear forces generated at 10,000–30,000 rpm break oil droplets into sub‑5 µm sizes, creating a log‑normal size distribution that resists creaming. The process relies on interfacial tension reduction and kinetic stabilization, with the aqueous phase acting as a continuous medium that traps dispersed droplets.
Science
Primary Reaction
Shear‑induced dispersion of oil droplets into aqueous phase
Sensory Profile
Aroma ()
neutraloil-likesavoryslightly butterycleanmildly nutty
Origin & History
Civilization
European and North American food processors
Era