Description
A microfluidic technique that creates uniform droplets to form stable food emulsions.
Technical
Shear forces generated in micro‑scale channels align dispersed-phase fluids into monodisperse droplets, while surfactants rapidly adsorb to the newly created interfaces, lowering interfacial tension. The rapid droplet formation (10⁴–10⁵ s⁻¹) minimizes exposure to heat, preserving thermolabile nutrients such as vitamins and probiotics. Droplet size is chiefly governed by the flow‑rate ratio of dispersed to continuous phases and by the viscosity of each phase.
Science
Primary Reaction
Interfacial tension reduction and surfactant adsorption leading to kinetic stabilization of oil‑in‑water (or water‑in‑oil) droplets.
Sensory Profile
Aroma ()
Wine Analogy
Like the precise control in méthode champenoise for bubble size