[i-muhl-suh-fahy] 
| to make into or form an emulsion. |
| e·mul·si·fy (ĭ-mŭl'sə-fī') tr.v. e·mul·si·fied, e·mul·si·fy·ing, e·mul·si·fies To make into an emulsion. [emulsi(on) + -fy.] e·mul'si·fi·ca'tion (-fĭ-kā'shən) n., e·mul'si·fi'er n. |
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.
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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səˌfaɪ