Ultrasonic dispersion can be used without emulsifier in many occasions Phacoemulsification can obtain 1 μ M or less. The formation of this emulsion is mainly due to the strong cavitation effect of ultrasonic near the dispersing tool.

Ultrasonic dispersion has been widely used in many fields, such as food, cosmetics, medicine, chemistry and so on.

The application of ultrasound in food dispersion can be generally divided into three situations: liquid-liquid dispersion (emulsion), solid-liquid dispersion (suspension), and gas-liquid dispersion.

Liquid-liquid dispersion (emulsion): if butter is emulsified to make lactose; Dispersion of raw materials during sauce manufacturing.

Solid liquid dispersion (suspension): such as dispersion of powder emulsion.

Gas liquid dispersion: for example, the production of carbonated beverage water can be improved by CO2 absorption method, so as to improve the stability.

It can also be used for the preparation of nano materials; For the detection and analysis of food samples, such as the extraction and enrichment of trace Dipan in milk samples by ultrasonic dispersion liquid phase microextraction technology.

Banana peel powder was pretreated by ultrasonic dispersion and high-pressure cooking, and then hydrolyzed by amylase and protease. Compared with the insoluble dietary fiber (IDF) without pretreatment and treated with enzyme, the water holding capacity, binding water holding capacity and swelling capacity of LDF after pretreatment were significantly improved.

The preparation of tea dopan liposomes by thin-film ultrasonic dispersion method can improve the bioavailability of tea dopan, and the prepared tea dopan liposomes have good stability.

Lipase was immobilized by ultrasonic dispersion. With the extension of ultrasonic dispersion time, the loading rate increased, and the growth was slow after 45 min; With the extension of ultrasonic dispersion time, the activity of immobilized enzyme gradually increased, reached a large value at 45min, and then began to decrease. It can be seen that the enzyme activity will be affected by the ultrasonic dispersion time.