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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Explanation

Emulsification is the process of forcing two liquids that normally do not mix to combine into a stable mixture. A truly excellent vinaigrette salad dressing requires the emulsification of oil and vinegar. At the root of emulsification is the Latin word emulgere, meaning "to milk out." The word got its name because milk itself is a natural emulsion — a combination of liquid milk fat suspended in water. Milk's emulsification happens naturally, thanks to proteins that bind the liquids together. Other kinds of emulsification, like combining olive oil and lemon juice until the fat droplets are evenly dispersed throughout, require vigorous whisking.

Example Sentences

See Examples For:

emulsification

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

From Salon ● Nov. 25, 2024

The residual heat from the pasta and pan cooks the egg, while the emulsification of the egg and butter creates a glossy sauce.

From Salon ● Jan. 21, 2023

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 will begin at once without any further heating.

From Scientific American Supplement, No. 358, November 11, 1882 by Various

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