Technology has a wide range of applications in fields such as food, cosmetics, and medicine. In recent years, ultrasonic emulsification technology has received widespread attention due to its unique advantages, such as easy operation, good emulsification effect, and low energy consumption.
During the emulsification process of egg white, the introduction of ultrasound can accelerate protein denaturation, making protein molecules more evenly distributed at the oil-water interface, thereby improving emulsification stability. The introduction of ultrasonic technology can not only improve emulsification efficiency and quality, but also reduce energy consumption and environmental pollution.
