emulsification

American  

[ih-muhl-suh-fuh-kay-shuhn] / ɪˌmʌl sə fəˈkeɪ ʃən /

noun

1. Physical Chemistry. the process of making two liquids into a colloidal suspension, in which particles of one liquid are dispersed throughout the other but not dissolved in it.

   The students conducted an experiment to produce hand cream from oil, water, and other ingredients, applying the theory of emulsification.

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Etymology

Origin of emulsification

emulsi(fy) ( def. ) + -fication ( def. )

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Example Sentences

See Examples For:

emulsification

Specifically, the emulsification may break, turning a smooth, creamy sauce into an unappealing division of fat and acid with nothing tying it together.

From Salon ● Dec. 23, 2022

He recommends treating miso like salt — a little goes a long way — and adding a teaspoon or two of water to the butter before mixing to aid in emulsification.

From Salon ● Sep. 10, 2022

Temperature is also an important factor in aioli-making and emulsification in general.

From Salon ● Jun. 23, 2022

Bile aids in the digestion of lipids, primarily triglycerides by emulsification.

From Textbooks ● Jun. 9, 2022

The emulsification of fat is known to occur in the small intestine.

From Physiology and Hygiene for Secondary Schools by Francis M. Walters

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