emulsification


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emulsification

[imul′sifikā′shən]
the breakdown of large fat globules into smaller, uniformly distributed particles. It is accomplished mainly by bile acids in the small intestine. Emulsification is the first preparation of fat for chemical digestion by specific enzymes. See also emulsify.

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 ?
Tracer-Compatibilizers for Emulsification Curve Build-Up in an Extruder Polymer Blending Process
Besides ultrasound wave can be used in other aspects such as oil extraction, emulsification and so on [7-10].
An area where advancement has been made in testing is in emulsification systems," said Rich Bradley, president of Carroll Scientific.
The topics include calculation methods for determining surface tensions in drop profile analysis tensiometry, capillary pressure tensiometry and interfacial dilational rheology, measuring the surface tension of polymer melts in supercritical fluids, particle-bubble interaction in flotation, emulsification with micro-structured membranes and micro-engineered systems, and the interfacial mass transfer of growing drops in liquid-liquid systems.
The SLIM system takes advantage of the vacuum force that occurs at the intake area and sucks in powders or liquids for immediate emulsification or dispersion.
Therefore, the successful emulsification of releasant polymers used in a successful solvent based product does not guarantee good performance in a water based semi-permanent releasant.
Eggs are extremely useful food ingredients and have a variety of properties including foaming, gelation, emulsification and texturisation.
It also features a large internal stator shearing surface area with fine slot opening for efficient homogenizing, emulsification, grinding and particle size reduction capability.
The high mechanical and fluid shear are the keys to its wide range of applications including: deagglomeration, emulsification, homogenizing, viscosity adjustment and texturing.
The investigators characterized the effects of the peptidases on solubility, emulsification capacity, SDS-PAGE (polyacrylamide gel electrophoresis) profiles and denaturation enthalpies.