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.

---

Etymology

Origin of emulsification

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

Example Sentences

It also deepens some of the flavor inherent in both, as well as aiding in the consistency of the final result by helping with the emulsification process.

From Salon • Mar. 21, 2025

They help with emulsification because they contain starch, which interacts strongly with water and fat.

From Salon • Nov. 25, 2024

The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white.

From Salon • Feb. 20, 2024

It is also the precursor to Vitamin D. Cholesterol is also the precursor of bile salts, which help in the emulsification of fats and their subsequent absorption by cells.

From Textbooks • Jun. 9, 2022

Natural cheese melted and modified by emulsification with a harmless agent and thus changed into a plastic mass.

From The Complete Book of Cheese by Brown, Robert Carlton