Definition of Emulsify. Meaning of Emulsify. Synonyms of Emulsify

Here you will find one or more explanations in English for the word Emulsify. Also in the bottom left of the page several parts of wikipedia pages related to the word Emulsify and, of course, Emulsify synonyms and on the right images related to the word Emulsify.

Definition of Emulsify

Emulsify
Emulsify E*mul"si*fy, v. t. [Emulsion + -fy.] To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food.

Meaning of Emulsify from wikipedia

- on the volume fraction of both phases and the type of emulsifier (surfactant) (see Emulsifier, below) present. Emulsion stability refers to the ability...
- Membrane emulsification (ME) is a relatively novel technique for producing all types of single and multiple emulsions for DDS (drug delivery systems),...
- Emulsified fuels are a type of emulsion that combines water with a combustible liquid, such as oil or fuel. An emulsion is a specialized form of dispersion...
- Emulsifying wax is a cosmetic emulsifying ingredient. The ingredient name is often followed by the initials NF, indicating that it conforms to the specifications...
- chocolate industry as an emulsifier, often as alternative to lecithin. At room temperature it is liquid. Ammonium phosphatide Emulsifier YN E number E442 Polyglycerol...
- OO-zoh), also known as the louche effect (/luːʃ/ LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when...
- hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. Lecithins...
- tar-lumps, and an increase in volume through emulsification. Its density, tendency to persist and emulsify can result in HFO polluting both the water column...
- lemon juice, raspberry syrup, and egg white. The egg white acts as an emulsifier, forming the drink's characteristic foamy head. The Clover Club ****tail...
- for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. The numbering...