emulsify

[ih-muhl-suh-fahy]
verb (used with object), verb (used without object), emulsified, emulsifying.
to make into or form an emulsion.

Origin:
1855–60; < Latin ēmuls(us) (see emulsion) + -ify

emulsifiable, emulsible, adjective
emulsifiability, emulsibility, noun
emulsification, noun
emulsifier, noun
unemulsified, adjective
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World English Dictionary
emulsifier (ɪˈmʌlsɪˌfaɪə)
 
n
an agent that forms or preserves an emulsion, esp any food additive, such as lecithin, that prevents separation of sauces or other processed foods

emulsify (ɪˈmʌlsɪˌfaɪ)
 
vb , -fies, -fying, -fied
to make or form into an emulsion
 
e'mulsifiable
 
adj
 
e'mulsible
 
adj
 
emulsifi'cation
 
n

Collins English Dictionary - Complete & Unabridged 10th Edition
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Etymonline
Word Origin & History

emulsifier
1888, agent noun from emulsify.

emulsify
1859, from L. emuls-, pp. stem of emulgere to milk out (see emulsion). Related: emulsified.
Online Etymology Dictionary, © 2010 Douglas Harper
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American Heritage
Medical Dictionary

emulsifier e·mul·si·fi·er (ĭ-mŭl'sə-fī'ər)
n.
An agent used to make an emulsion of a fixed oil.

emulsify e·mul·si·fy (ĭ-mŭl'sə-fī')
v. e·mul·si·fied, e·mul·si·fy·ing, e·mul·si·fies
To make into an emulsion.


e·mul'si·fi·ca'tion (-fĭ-kā'shən) n.
e·mul'si·fi'er n.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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American Heritage
Science Dictionary
emulsion  [%PREMIUM_LINK%]     (ĭ-mŭl'shən)  Pronunciation Key 
A suspension of tiny droplets of one liquid in a second liquid. By making an emulsion, one can mix two liquids that ordinarily do not mix well, such as oil and water. Compare aerosol, foam.

emulsify verb
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Encyclopedia Britannica
Encyclopedia

emulsifier

in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing. Closely related to emulsifiers are stabilizers, substances that maintain the emulsified state. The consistency of food products may also be improved by the addition of thickeners, used to add body to sauces and other liquids, and texturizers. This class of additives has a dual purpose: they make food more appetizing by improving appearance and consistency, and they augment keeping qualities (i.e., extend shelf life).

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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Example sentences
Beeswax acts as an emulsifier, a substance that holds other ingredients together and prevents separation.
Here it's an emulsifier, keeping the fats and other liquids from separating on the shelf.
It's often used alone as a skin cream and an emulsifier, helping various ingredients mix.
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