emulsion

[ ih-muhl-shuhn ]

noun

1. Physical Chemistry. any colloidal suspension of a liquid in another liquid.
2. such a suspension used in cosmetics.
3. Pharmacology. a liquid preparation consisting of two completely immiscible liquids, one of which, as minute globules coated by a gum or other mucilaginous substance, is dispersed throughout the other: used as a means of making a medicine palatable.
4. Photography. a composition sensitive to some or all of the actinic rays of light, consisting of one or more of the silver halides suspended in gelatin, applied in a thin layer to one surface of a film or the like.

emulsion

/ ɪˈmʌlʃən /

noun

1. photog a light-sensitive coating on a base, such as paper or film, consisting of fine grains of silver bromide suspended in gelatine
2. chem a colloid in which both phases are liquids

   an oil-in-water emulsion

3. Also calledemulsion paint a type of paint in which the pigment is suspended in a vehicle, usually a synthetic resin, that is dispersed in water as an emulsion. It usually gives a mat finish
4. pharmacol a mixture in which an oily medicine is dispersed in another liquid
5. any liquid resembling milk

emulsion

/ ĭ-mŭl′shən /

1. A suspension of tiny droplets of one liquid in a second liquid. By making an emulsion, one can mix two liquids that ordinarily do not mix well, such as oil and water.
2. Compare aerosol

Derived Forms

• eˈmulsive, adjective

Other Words From

• e·mulsive adjective

Word History and Origins

Origin of emulsion¹

1605–15; < New Latin ēmulsiōn- (stem of ēmulsiō ), equivalent to Latin ēmuls ( us ) milked out ( ē- e- ¹ + mulsus, past participle of mulgēre to milk) + -iōn- -ion

Word History and Origins

Origin of emulsion¹

C17: from New Latin ēmulsiō, from Latin ēmulsus milked out, from ēmulgēre to milk out, drain out, from mulgēre to milk

Example Sentences

Anyone who has witnessed an unsightly oil slick atop a broken hollandaise or a pot of fondue has seen evidence of a failed emulsion.

From Popular-Science

If you’d like to play chemist in the kitchen, you can add a sprinkle of sodium citrate, which greatly improves the emulsion, and even allows you to use non-traditional cheeses.

From Popular-Science

Cornstarch can be added to thicken and stabilize the mixture a bit and also aid in forming the emulsion, whereas garlic, kirsch, and nutmeg are often added to round out the flavor of fondue.

From Popular-Science

An emulsion is a stable mixture of two substances that normally don’t like to be mixed—like oil and water.

From Popular-Science

You must make the emulsion after all, which means vigorous stirring to get that fat evenly distributed.

From Popular-Science

Set to cool and then blend on high speed to make an emulsion.

From The Daily Beast

That's great if you're trying to create an emulsion, but Tejedor had a few other tricks in store.

From The Daily Beast

Whisking oil and vinegar in a bowl is the most tenuous kind of emulsion.

From The Daily Beast

According to modern ideas, no true miscibility exists, but a suspension or emulsion is formed (see Ostwald, p. 237).

From Project Gutenberg

An emulsion of the oil which may be miscible with water, but from which the fat tends to separate and rise to the top.

From Project Gutenberg

After the emulsion is boiled in such a kettle it is allowed to stand until cool, when the ammonia is added.

From Project Gutenberg

It is particularly adapted for finely dividing large quantities of emulsion.

From Project Gutenberg

The stiffened emulsion is then placed in the bag, o p q r, made of fine but strong canvas, with meshes about 0.5 mm.

From Project Gutenberg

Related Words

• acrylic
• color
• cosmetic
• dye
• enamel
• latex
• makeup
• oil
• pigment
• stain
• varnish
• wax

More About Emulsion

What does emulsion mean?

An emulsion is a mixture of two liquids that don’t fully combine. An emulsion may look like a single liquid, but it’s made up of particles of one liquid distributed throughout another liquid.

For example, if you whisk together oil and water, it forms an emulsion in which small droplets of oil are suspended in the water, but the two liquids aren’t fully blended together (as they would be if you stirred together water and vinegar, for example).

In technical chemistry terms, an emulsion is a colloidal suspension in which the substances mixed together are both liquids. Both colloids and suspensions involve particles of one substance distributed in another without being dissolved.

The word emulsion is used in a variety of contexts, including pharmacology, cooking, and photography.

In cooking, emulsions are made by blending two liquids or liquid-like ingredients into a smooth consistency. Salad dressings called vinaigrettes are typically emulsions of oil and vinegar.

The word emulsion is used in a more specific way in photography to refer to a light-sensitive coating (consisting of a chemical suspended in gelatine) that’s applied to paper or film.

The verb emulsify means to form an emulsion.

Example: To properly make an emulsion of oil and vinegar, you have to whisk very hard to separate the oil into tiny droplets, or else the two liquids will separate.

Where does emulsion come from?

The first records of the word emulsion come from the early 1600s. It ultimately comes from the Latin emulsus, meaning “milked out,” from the Latin verb mulgēre, “to milk.”

A less common meaning of emulsion is “any liquid resembling milk.” We don’t usually think of milk as an emulsion, but it’s actually an emulsion of water and milk fat. The reason we don’t notice is because the fat particles have been distributed equally through the process of homogenization. Milk that is sold with the original amount of fat (or cream) is often called whole milk. Milk that has had some of this cream removed is called skim milk. 

Emulsions have all kinds of practical applications. Many medications are emulsions of an oily medicine that has been mixed into another liquid. Emulsion paint consists of pigment particles suspended in water. In cooking, emulsifying ingredients allows them to be combined into a single sauce. Sometimes, an emulsion “breaks”—meaning the two substances separate. An emulsifier is an ingredient added to an emulsion to help keep it stable.

Did you know ... ?

What are some other forms related to emulsion?

• emulsify (verb)
• emulsive (adjective)

What are some words that share a root or word element with emulsion? 

• emulsifier
• emulsoid

What are some words that often get used in discussing emulsion?

• liquid
• oil
• water
• vinegar
• blend
• film
• paint
• suspension
• colloid

How is emulsion used in real life?

The word emulsion is commonly used in cooking, but emulsions have applications in many fields.

Rigatoni dressed in a silky emulsion of rich guanciale fat and starchy pasta water is the epitome of minimalist perfection.https://t.co/iODfKv1D6g pic.twitter.com/mL61mAlXV4

— Serious Eats (@seriouseats) March 23, 2020

The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture https://t.co/CMNj3XyPMY pic.twitter.com/ngPfbAbUJk

— The New York Times (@nytimes) July 25, 2019

Tried making my own mayonnaise for the first time this morning – a kitchen task that has intimidated me for years.
My emulsion didn’t break! #SmallVictories #Mayonnaise pic.twitter.com/zdE8viXM3N

— Michelle Ross (@kapodemico) February 18, 2020

 

 

Try using emulsion!

True or False? 

An emulsion can consist of a liquid and a gas.