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emulsify

[ih-muhl-suh-fahy] /ɪˈmʌl səˌfaɪ/
verb (used with object), verb (used without object), emulsified, emulsifying.
1.
to make into or form an emulsion.
Origin
1855-1860
1855-60; < Latin ēmuls(us) (see emulsion) + -ify
Related forms
emulsifiable, emulsible, adjective
emulsifiability, emulsibility, noun
emulsification, noun
emulsifier, noun
unemulsified, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for emulsifier
  • 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.
British Dictionary definitions for emulsifier

emulsifier

/ɪˈmʌlsɪˌfaɪə/
noun
1.
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/
verb -fies, -fying, -fied
1.
to make or form into an emulsion
Derived Forms
emulsifiable, emulsible, adjective
emulsification, noun
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for emulsifier
n.

1872, agent noun from emulsify.

emulsify

v.

1853, from Latin emulsus, past participle of emulgere "to milk out" (see emulsion) + -fy. Related: emulsified.

Online Etymology Dictionary, © 2010 Douglas Harper
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emulsifier in Medicine

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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Encyclopedia Article for 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).

Learn more about emulsifier with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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