emulsification

[ ih-muhl-suh-fuh-key-shuhn ]

Phonetic (Standard)IPA

noun

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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Word History and Origins

Origin of emulsification¹

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

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Example Sentences

Examples have not been reviewed.

Pasta al limone is an exercise in simplicity and restraint — a crash course in emulsification resulting in a bright, silky dish that makes for a perfect weeknight spring meal.

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This is a great recipe to help you get familiar with the power of starchy cooking water, the importance of low heat, and the magic of emulsification.

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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.

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Emulsification is essential to making sure the proteins, fats and water form an integrated network with an appealing texture.

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

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emuls.emulsifier

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