The ultrasound works differently - the microcavitation bubbles (and general friction of the sound moving through the liquid) helps break up clusters/clumps of flavoring so that it blends better..
I actually heard that you don't want to heat it, at least in the context of ultrasound (which adds heat to the system due to the aforementioned friction.)
I actually heard that you don't want to heat it, at least in the context of ultrasound (which adds heat to the system due to the aforementioned friction.)
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