I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat with a needle, and the scientist also made a brine solution but used an ultrasonic "stick" (looks like a hand blender) so the brine penetrates the meat deeply.
He called the ultrasonic "stick" a Ultrasonic Homogenizer before and used to emulsify oil and water.
But will the ultrasonic waves help the brine penetrate the protein?
Also, could I theoretically make a "marinade" without oil, but with water using a emulsifying agent like Lecithin or TSP (Trisodium Phosphate, E339) so all the flavours that normally are solved in fat are in the water, and can therefore penetrate the meat far deeper than normal oil based marinades could?