Description
High‑frequency ultrasound creates cavitation that shatters oil droplets into a sub‑micron, stable emulsion.
Technical
The rapid collapse of cavitation bubbles generates intense localized shear forces that overcome interfacial tension, fragmenting droplets to <1 µm. Simultaneous acoustic heating can denature proteins if not managed, so temperature control (pulsed sonication or cooling jackets) is essential to preserve functional emulsifiers and flavor compounds.
Science
Primary Reaction
Cavitation‑induced shear leading to droplet breakup and interfacial adsorption of emulsifiers
Sensory Profile
Aroma ()
smoothneutralsubtlefreshclean
Wine Analogy
Like the fine bubbles in Champagne creating a smooth mouthfeel
Coffee Analogy
Similar to ultrasonic extraction of coffee oils for enhanced aroma