Based on the Random House Dictionary, © Random House, Inc. 2012.
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| a calculus or concretion found in the stomach or intestines of certain animals, esp. ruminants, formerly reputed to be an effective remedy for poison. |
| an extraordinary or unusual thing, person, or event; an exceptional example or instance. |
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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.
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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emulsion  (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 |
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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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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