emulsification


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emulsification

(ē-mŭl″sĭ-fĭ-kā′shŭn) [L. emulsio, emulsion, + facere, to make]
1. The process of making an emulsion, allowing fat and water to mix.
2. The breaking down of large fat globules in the intestine into smaller, uniformly distributed particles, largely accomplished through the action of bile acids, which lower surface tension.

emulsification

a process in which an emulsion is formed, an emulsion being a liquid containing fine droplets of another liquid without forming a solution, for example, fat droplets are emulsified in milk. BILE is an important emulsifier in the mammalian digestive system.
References in periodicals archive ?
The prepared adhesive has high and stable tack value (20-30), stable viscosity (80 Pa-s), emulsification rate of 30% to 40%, and appropriate levels of viscoelasticity, thixotropy and ink flow.
Wang, "Emulsification properties of bacterial biosurfactants native to the Yellow River Delta on Hexadecane and Diesel Oil," Biotechnology, 2008; 7(2): pp.
To test the emulsification index (E24), a 4 mL aliquot of the culture filtrate (cell-free) was mixed with 6 mL of toluene in a screw tube.
In the current study, we retrospectively reviewed a series of patients who were diagnosed with glaucoma secondary to SO emulsification and received EX-PRESS or AGV implants.
The objective of the study were the (a) isolation of potential biosurfactant producing bacteria based on their capability of reduction in surface tension and emulsification index and (2) determination of growth of selected isolate on phenanthrene amended media as possible indicator for bioremediation of hydrocarbon contaminated sites.
Some degree of emulsification of silicone oil has been reported to occur in 56%-100% of cases over a period of months to years16,17.
Effect of intensive exposure on energy condensing system with two-steps emulsification is proved by tests of packaged emulsion explosives manufactured on the basis of obtained emulsion.
(1,2) Although there have been significant advances in technique and technology of emulsification, such as interrupted phaco modes, improved pump systems, nucleofractis techniques, and vacuum-assisted phaco, it still carries risk of injury to delicate ocular structures such as corneal endothelium.
The topics include process intensification in integrated membrane processes, fruit juice processing, citrus processing, integrated membrane and conventional processes applied to milk processing, whey processing, making wine, the sugar and brewing industry, processing stevioside using membrane-based separation processes, valorizing food processing streams for obtaining extracts enriched in biologically active compounds, membrane emulsification in integrated processes for innovative food, and electrodialysis in integrated processes for food applications.
Instead, modified or hydrolyzed oils of vegetable origin are beneficial due to their superior emulsification properties and compatibility with oral administration as their end products of degradation bear a resemblance to the end products produced by digestion process in the intestine [22].
Biosurfactants are active compounds produced at the microbial cell surface or excreted and which reduce surface and interfacial tension producing emulsification (ILORI et al., 2005).