emulsify

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Related to emulsifying: Emulsifying agent, emulsifying oil, Emulsifying wax

e·mul·si·fy

(ē-mŭl'si-fī),
To make in the form of an emulsion.

emulsify

Etymology: L, emulgere, to milk out, facere, to make
to disperse a liquid into another liquid with which it is immiscible, making a colloidal suspension. Soaps and detergents emulsify by surrounding small globules of fat, preventing them from settling out. Bile acts as an emulsifying agent in the digestive tract by dispersing ingested fats into small globules. emulsification, n.

e·mul·si·fy

(ē-mul'si-fī)
To produce an emulsion by dispersing one fluid, in the form of small globules, in another fluid.
See also: cardiomyopathy, ejection period, sphygmic interval, emulsion, emulsifier

emulsify,

v to distribute and suspend small globules of fat in water.
References in periodicals archive ?
Proteins with high emulsifying capacity are good for sausages, bologna, soups and salad dressings.
Researchers used three emulsifying agents: whey protein isolate, Tween 20 and gum arabic.
Immediately after it is filtered, the broth is pasteurized and stabilized to protect the emulsifying biopolymer, then the product is concentrated and purified by ultrafiltrating and washing.
The scientists found that 5% NaCas alone was only capable of emulsifying 1% thyme oil as a translucent dispersion.
The emulsifying properties of sample solutions were determined by the method of Pearce and Kinsella [13].
The reformulation of products to make them healthier yet still indulgent is a real challenge to which Rousselot responds with its Reformulation range, based on the texturing and emulsifying properties of its gelatines as well as on the protein supplied by its hydrolysed gelatines.
Alongside flame retardants and plasticizers, the company's product range includes bonding agents, modifiers, blowing agents, antistatics and emulsifying agents.
The Solpro 900 range of soy isolates are manufactured in a special process designed to emphasize the naturally occurring gelling and emulsifying properties of soy proteins.
The DeBEE[R] Ultra High-Pressure Homogenizer features the company's Next Generation Emulsifying Cell.
Note Because some hand creams containing an anionic emulsifying agent reduce the residual antibacterial effect, of chlorhexidine, these hand creams should not be used.
Unique properties in melts, blends and solutions lead to their use as adhesives, emulsifying agents, thermoplastic elastomers, compatibilizers, etc.