emulsification

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

noun

1. 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.

Word History and Origins

Origin of emulsification¹

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

Example Sentences

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.

From Salon

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.

From Salon

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.

From Salon

Once painstakingly produced by hand, patents for emulsification methods, grinders and refiners, molds and forms, and assembly operations turned chocolate into its own industry by the end of the nineteenth century.

From Salon

The residual heat from the pasta and pan cooks the egg, while the emulsification of the egg and butter creates a glossy sauce.

From Salon