Description
Centrifugation separates food components by density using centrifugal force.
Technical
The technique drives denser molecules outward, allowing proteins, lipids, and organelles to be isolated as distinct layers. In modernist cuisine, micro‑centrifuges rapidly stratify emulsions to form stable foams and gels, while industrial processes maintain low temperatures and balanced rotors to preserve protein integrity.
Science
Primary Reaction
Centrifugal separation of components based on density differences
Sensory Profile
Aroma ()
neutralnonesterilecleanlaboratory-like
Origin & History
Civilization
Industrial Revolution
Era
20th century
Region