Description
Thermal blender emulsification uses controlled heating and high‑speed blade shear to create stable oil‑in‑water emulsions.
Technical
Heating the oil phase to 70–80 °C reduces its viscosity and promotes unfolding of lecithin and whey protein emulsifiers, exposing hydrophilic and hydrophobic domains. The high‑speed blades generate shear that disperses the oil into fine droplets, while the unfolded emulsifiers rapidly adsorb at the oil–water interface to form a protective film. The combined thermal and mechanical actions lower interfacial tension and stabilize the emulsion against coalescence.
Science
Primary Reaction
Interfacial tension reduction and protein unfolding leading to film formation
Sensory Profile
Aroma ()
richsmoothsilkywarmbutterynutty
Origin & History
Civilization
French haute cuisine