Description
A high‑frequency ultrasound technique that creates nano‑sized oil droplets for ultra‑stable sauces.
Technical
Ultrasonic waves (20–40 kHz) generate cavitation bubbles that collapse, producing shear forces that break oil droplets into 50–200 nm sizes. The process reduces interfacial tension and promotes homogeneous dispersion of emulsifiers such as lecithin or polysorbates, yielding a stable, uniform emulsion.
Science
Primary Reaction
Cavitation‑induced droplet breakup and emulsifier micellization.
Sensory Profile
Aroma ()
freshbutterysubtle citruslightcleandelicaterefined
Origin & History
Civilization
French and Japanese haute cuisine