Description
A technique that uses ultra‑low temperatures and high‑pressure homogenization to create sub‑micron emulsions.
Technical
Cooling the fat phase to around –80 °C reduces its viscosity below 0.1 Pa·s, which together with a pressure of ~2000 psi enables droplet formation under 1 µm. The cryogenic environment lowers interfacial tension by roughly 30 %, allowing lecithin to stabilize the interface without extra emulsifiers. Rapid processing (30–60 s) prevents ice crystals from growing beyond 10 µm, preserving a smooth, stable texture.
Science
Primary Reaction
physical dispersion (emulsification)
Sensory Profile
Aroma ()
butterycreamysubtlefreshcoolclean
Origin & History
Civilization
Japanese molecular gastronomy chefs
Era