emulsification

American  

[ih-muhl-suh-fuh-key-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. )

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

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

From Salon ● Jun. 23, 2022

Why is emulsification important for digestion of lipids?

From Textbooks ● Jun. 9, 2022

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

From Textbooks ● Jun. 9, 2022

The two portions of the distillate are, therefore, kept separate, since the second distillate always contains a considerable amount of high-boiling product which tends to cause emulsification of the alkali in the purification.

From Organic Syntheses by Conant, James Bryant