emulsify

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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 ?
As the thyme oil concentration increased, the synergistic emulsifying activity of NaCas and lecithin became more significant.
Effect of NaCl concentration on the emulsifying activity (EA) and emulsion stability (ES) of selected legume flour
Chinese scientists investigated the effects of different types and concentrations of emulsifying salts--trisodium citrate, tetrasodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and disodium orthophosphate--on the physicochemical properties of processed cheese.
Equal to the performance of the best sodium caseinates, MERPIRO 711 offers a high emulsifying capacity, is heat-stock stable and provides a rich creamy sensation.
Experienced technical employees are located in Massachusetts, Europe and the Far East to consult on optimizing DeBEE homogenizers and their patented modular Emulsifying Cell to the process and product needs.
Yolk solids content affects emulsifying properties.
But pectin extracted from sugar beet pulp is attracting more and more interest because it has unusual emulsifying properties.
These provide superior emulsifying properties, guaranteed quality and supply, plus substantial cost savings.
The result is highly nutritious and a natural milk protein product in which the proteins with the best emulsifying properties have been concentrated.
They can be particularly useful in accomplishing the wetting or penetration of solids by aqueous liquids and serve in the manner of detergent, emulsifying, or dispersing agents.
When emulsifying, add the water phase slowly to the MixMin ME phase.
The ideal carrier should have good emulsifying properties.