Description
Centrifugal separation of emulsions is a high‑g mechanical process that exploits density differences between dispersed and continuous phases.
Technical
By applying 10 000–30 000 g for 30–120 s, oil droplets are forced outward, allowing the aqueous phase to be collected as a clarified product. Temperature control and rotor balance are critical to prevent shear‑induced droplet breakup and overheating, which can compromise emulsion stability and food quality.
Science
Primary Reaction
Density‑driven phase separation under high centrifugal force
Sensory Profile
Aroma ()
oil-likebutterysubtlefreshmild
Origin & History
Civilization
Modernist cuisine
Era
21st century
Region