emulsify
Americanverb (used with or without object)
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emulsifies,
present (3rd person singular)
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emulsified,
past participle, past
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emulsifying
present participle
verb
Usage
What does emulsify mean? To emulsify is to form an emulsion—a mixture of two liquids that don’t fully combine. An emulsion may look like a single liquid, but it’s made up of particles of one liquid distributed throughout another liquid. For example, if you emulsify oil and water, it forms an emulsion in which small droplets of oil are suspended in the water, but the two liquids aren’t fully blended together (as they would be if you stirred together water and vinegar, for example). In technical chemistry terms, an emulsion is a colloidal suspension in which the substances mixed together are both liquids. Both colloids and suspensions involve particles of one substance distributed in another without being dissolved. Emulsions are used in a variety of contexts, including pharmacology, cooking, and photography. In cooking, liquids or liquid-like ingredients are emulsified in order to make sauces with a smooth consistency. A common example of an emulsion is the kind of salad dressings called a vinaigrette, which is made by emulsifying oil and vinegar. Example: To emulsify oil and vinegar, you have to whisk very hard to separate the oil into tiny droplets, or else the two liquids will separate.
Other Word Forms
Derived Forms
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emulsibilitynoun
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emulsifiabilitynoun
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emulsificationnoun
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emulsifiernoun
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emulsibleadjective
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emulsifiableadjective
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unemulsifiedadjective
Inflected Forms
Participles
Conjugated Forms
Present
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emulsifysimple
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emulsifiessimple
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have emulsifiedperfect
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has emulsifiedperfect
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am emulsifyingprogressive
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are emulsifyingprogressive
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is emulsifyingprogressive
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have been emulsifyingperfect progressive
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has been emulsifyingperfect progressive
Past
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emulsifiedsimple
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had emulsifiedperfect
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was emulsifyingprogressive
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were emulsifyingprogressive
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had been emulsifyingperfect progressive
Future
Etymology
Origin of emulsify
First recorded in 1855–60; from Latin ēmuls(us) ( see emulsion) + -ify
Explanation
When you emulsify something, you mix it so thoroughly that it becomes an emulsion, or a mixture of two liquids that can't be completely blended together. Home cooks emulsify any time they make a good oil-based salad dressing, thoroughly mixing the oil with the vinegar or other liquid ingredients. While the oil, because it's not soluble, can't be completely combined with the vinegar, you can emulsify the two so that the tiny drops of oil are dispersed across the volume of vinegar and the texture of the salad dressing is satisfying. Emulsify comes from the Latin word emulsus, or "milked out."
Vocabulary lists containing emulsify
Fast Food Nation
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Lupe Wong Won't Dance
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Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
See Examples For:
When using these components, food manufacturers need to emulsify, or mix them, together.
From Salon ● Nov. 25, 2024
The therapy is a diglyceride formulation -- two omega-3 fatty acids, DHA and EPA, bound to a glyceride molecule -- which enhances their ability to emulsify into tiny, concentrated particles.
From Science Daily ● Jun. 6, 2024
Mustard adds to a vinaigrette in two ways: It adds heat, flavor and dimension, and it helps emulsify or thicken the dressing.
From Washington Times ● Jun. 2, 2023
Butter can be tricky to smoothly emulsify into a sauce; it helps to start with cold butter and shake the skillet back and forth as it melts, rather than stir the butter into the sauce.
From Washington Post ● Mar. 26, 2023
Weigh out powdered agar, 13 grammes, and emulsify with 200 c.c. cold distilled water.
From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by J. W. H. (John William Henry) Eyre
Lana Wilson’s documentary “Pretty Baby: Brooke Shields,” a Times critic’s pick, emulsifies the actress’s biography with insights into the culture that shaped her.
From New York Times ● Apr. 4, 2023
It blends and emulsifies perfectly — and its flavor is insurmountable.
From Salon ● Aug. 15, 2022
The mixture will split at first, but keep on whisking until it emulsifies.
From Seattle Times ● Oct. 12, 2021
Did you know molasses emulsifies the olive oil and keeps the little fat molecules from stumbling into each other, thus allowing the oil and vinegar to mix?
From The New Yorker ● Jan. 6, 2020
The washing of wool is in the main a mechanical process, in which the water dissolves out the suint while the soap emulsifies the yolk and thus removes it from the fibre.
From Encyclopaedia Britannica, 11th Edition, Volume 4, Slice 1 "Bisharin" to "Bohea" by Various
The team says that result confirmed the hypothesis that VFD processing could be a "green" one-step technique for more stable, emulsified viscous liquids.
From Science Daily ● Apr. 11, 2024
According to the Journal of Food Science, the ethanol also helps more evenly disperse the fat, keeping the emulsified sauce bound, glossy and creamy.
From Seattle Times ● Aug. 21, 2023
If the oil has separated from the paste, decant the tahini to a microwave-safe bowl and microwave on high in 30-second bursts, stirring after each, until emulsified and smooth.
From Washington Post ● Dec. 7, 2022
It may just be emulsified oil, or perhaps that splash of milk has something to do with it.
From Salon ● Jul. 22, 2022
It is imperative that the oils and fats and caustic lye should be intimately incorporated or emulsified.
From The Handbook of Soap Manufacture by W. H. Simmons
Commercial salad dressings also contain naturally sourced emulsifying carbohydrates.
From Salon ● Jan. 2, 2024
That’s true if you’re emulsifying the sauce by using pasta water, tossing the pasta in the sauce and adding cheese and other fats to help it cling.
From Washington Post ● May 9, 2022
Or it may contain additives such as “flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents”.
From The Guardian ● Feb. 12, 2020
If you want one book to explain temperature, food safety, labeling, chemical reactions and the science of browning, rising, marinating and emulsifying, this is your book.
From New York Times ● Dec. 2, 2015
As in other mammals, an excess of fat helps digestion by subdividing the caseine and emulsifying it.
From Scientific American Supplement, No. 392, July 7, 1883 by Various
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