Found this technique and technology in the Modernist Cuisine: book 2 as well as on other blogs such as Ideas in Food and Studio Kitchen. I set out to better understand how an ultrasonic homogenizer works and possible applications. Again, another piece of technology that has been used by science and even in room humidifiers for a number of years. This is the way the same model as the polyscience sonicprep, just under a lab oriented/older label, VWR-Branson. Mixing the un-mixable.
The basic premise of the sonicator is to convert electrical energy into high-frequency sound ~20k vibrations/sec. These vibrations cause water to cavitate, form micro bubbles, due to the drop in vapor pressure. Cavitation is normally a very bad thing to happen, due to the high shear forces produced by the bubbles imploding causing severe damage, especially in mechanical processes: motors, propellers, and turbines. However, the high shear forces tears apart solid materials/oil into other liquids without aids of emulsifiers.
This was just an experiment with extra virgin olive oil and water. The end result was a milk white emulsion that sat on the counter for days without separating; until I threw it out. The trial didn't taste like much besides green olive oil, but the technique opens up the door to possible uses. Infusing flavors quickly without cooking, "aging" liquids withing hours instead of years, creating "milks" out of fats and liquids, and emulsifying without additives and emulsifiers to name a few. A technique that would not be possible without the aid of technology.