EMULSIFICATION Definition & Meaning

emulsification

[ ih-muhl-suh-fuh-key-shuhn ]

Phonetic (Standard)IPA

noun

Physical Chemistry. the process of making two liquids into a colloidal suspension, in which particles of one liquid are dispersed throughout the other but not dissolved in it:
The students conducted an experiment to produce hand cream from oil, water, and other ingredients, applying the theory of emulsification.

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51�Թ� History and Origins

Origin of emulsification¹

emulsi(fy) ( def ) + -fication ( def )

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Example Sentences

Examples have not been reviewed.

It also deepens some of the flavor inherent in both, as well as aiding in the consistency of the final result by helping with the emulsification process.

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Emulsification is essential to making sure the proteins, fats and water form an integrated network with an appealing texture.

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They help with emulsification because they contain starch, which interacts strongly with water and fat.

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The condiment, made from the emulsification of eggs, oil, and an acidic liquid such as vinegar, was crowned by Auguste Escoffier in 1912 as the mother of French cold sauces—the culinary equivalent of being consecrated by the Pope.

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The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white.

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