Description
High‑frequency ultrasound creates cavitation that shatters droplets to sub‑micron sizes, stabilizing low‑fat emulsions.
Technical
Acoustic cavitation generates shear forces >10^6 Pa and transient hot spots that fragment oil droplets while also producing hydroxyl radicals (OH·) that can oxidize unsaturated lipids. Precise control of power density (1–10 W cm⁻²), frequency (20–40 kHz), time (1–5 min) and temperature (<40 °C) is required to balance droplet size reduction with minimal oxidative and thermal damage.
Science
Primary Reaction
Cavitation‑induced shear fragmentation of droplets coupled with radical‑mediated lipid oxidation.
Sensory Profile
Aroma ()
neutralmild butteryfreshcleanlight
Origin & History
Civilization
Japanese food scientists