Description
High‑frequency ultrasound collapses micro‑bubbles to shear oil‑water interfaces, producing sub‑micron droplets while keeping bulk temperatures low.
Technical
The acoustic cavitation generates localized micro‑jets and shock waves that impose shear stresses on the oil‑water interface, reducing interfacial tension and promoting droplet breakup. The process operates below 40 °C to preserve thermolabile ingredients, but transient hot spots can reach >200 °C, potentially initiating Maillard reactions. Surfactants such as lecithin or polysorbate 80 at 0.1–1 wt % stabilize the droplets by adsorbing at the interface and lowering interfacial tension.
Science
Primary Reaction
Cavitation‑induced shear and interfacial collapse
Sensory Profile
Aroma ()
neutralsubtlecleanfreshlight
Origin & History
Civilization
Japanese
Era