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Sonication-based emulsification uses high-frequency sound waves to create stable emulsions.
Technical
The process operates at frequencies between 16 kHz and 100 kHz, with amplitudes of up to 100 μm, and temperatures ranging from 5°C to 50°C. Optimal results are often achieved after 10-30 minutes of sonication.
Primary Reaction
Cavitation
Aroma ()
Civilization
Modern
Era
Late 20th century
Region
Global
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Stainless saucepan for sauces, reductions, emulsifications
Forged steak knives — restaurant-quality table cutting
Hand blender for emulsifications, purees, soups, sauces
Science-driven cooking techniques with rigorous testing
Emulsifying salt — silken cheese sauces, modernist applications
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Stainless saucepan for sauces, reductions, emulsifications
Forged steak knives — restaurant-quality table cutting
Hand blender for emulsifications, purees, soups, sauces
Science-driven cooking techniques with rigorous testing
Emulsifying salt — silken cheese sauces, modernist applications
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