Ultrasonic Cleaner: Great for Emulsions

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Some time ago I read an interesting news-article about the growing number of companies using ultrasound in industrial food-production.
It seems as though power ultrasound (>5W/cm2) can change the cell-structure of organic matter, releasing very intensive flavours and improving stability of foods.
So I thought “Well, why don’t I try this?”.
I checked eBay and found a cheap ultrasonic cleaner with a heating-function (max. 80 Degrees Celsius).
This one actually uses a GN 1/4-container, as if it were made for use in the kitchen.
Obviously, it’s far weaker than those powerful industrial units but I thought it would be worth a try.
A professional Ultrasonic Homogeniser is really expensive (in the upper four digits), so I didn’t expect too much from my little Ultrasonic Cleaner.
But hey, I was pleasantly surprised.
After some experimenting I found it totally useless for any flavour improvements but I didn’t really expect this. It just isn’t powerful enough.
It’s great for creating emulsions though. Stuff that normally takes a lot of effort to mix properly, e.g. Mayonnaise, which is an “Oil-in-Water” emulsion.
Under normal circumstances, mixing a ‘real’ Mayonnaise using only egg, olive oil and lemon juice plus a little salt and pepper will take ages until it’s properly and evenly mixed.
Doing this in the Ultrasonic Cleaner is much faster and achieves a very even result without any oil swimming on top, etc.
Obviously, you still need to know what you’re doing and you can’t just throw in all the stuff at the same time but if you take the same approach as though you were preparing a Mayonnaise the normal way, you’ll be done much quicker.
And if you aren’t happy with the ultrasonic cleaner for cooking, you can still use it for cleaning your glasses or jewelry . 🙂

If you want more information on how the professionals do it, this link might be interesting:
HIELSCHER  Ultrasonic Homogeniser for Culinary Application


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