Origin of emulsion
OTHER WORDS FROM emulsione·mul·sive, adjective
Words nearby emulsion
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.
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How is emulsion used in real life?
The word emulsion is commonly used in cooking, but emulsions have applications in many fields.
— Serious Eats (@seriouseats) March 23, 2020
— The New York Times (@nytimes) July 25, 2019
— Michelle Ross (@kapodemico) February 18, 2020
Try using emulsion!
True or False?
An emulsion can consist of a liquid and a gas.
How to use emulsion in a sentence
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.
You must make the emulsion after all, which means vigorous stirring to get that fat evenly distributed.
Anyone who has witnessed an unsightly oil slick atop a broken hollandaise or a pot of fondue has seen evidence of a failed emulsion.
An emulsion is a stable mixture of two substances that normally don’t like to be mixed—like oil and water.
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.
Set to cool and then blend on high speed to make an emulsion.
That's great if you're trying to create an emulsion, but Tejedor had a few other tricks in store.
Whisking oil and vinegar in a bowl is the most tenuous kind of emulsion.
According to modern ideas, no true miscibility exists, but a suspension or emulsion is formed (see Ostwald, p. 237).
An emulsion of the oil which may be miscible with water, but from which the fat tends to separate and rise to the top.
After the emulsion is boiled in such a kettle it is allowed to stand until cool, when the ammonia is added.
It is particularly adapted for finely dividing large quantities of emulsion.
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.