emulsify

[ ih-muhl-suh-fahy ]

verb (used with or without object)

, e·mul·si·fied, e·mul·si·fy·ing.

1. to make into or form an emulsion.

emulsify

/ ɪˈmʌlsɪˌfaɪ /

verb

1. to make or form into an emulsion

Derived Forms

• eˈmulsiˌfiable, adjective
• eˌmulsifiˈcation, noun

Other Words From

• e·mul·si·fi·a·ble [ih-muhl-s, uh, -, fahy, -, uh, -b, uh, l], e·mul·si·ble adjective
• e·mul·si·fi·a·bil·i·ty [ih-muhl-s, uh, -fahy-, uh, -, bil, -i-tee], e·mul·si·bil·i·ty [ih-muhl-s, uh, -, bil, -i-tee], noun
• e·mul·si·fi·ca·tion [ih-muhl-s, uh, -f, uh, -, key, -sh, uh, n], noun
• e·mul·si·fi·er noun
• un·e·mul·si·fied adjective

Word History and Origins

Origin of emulsify¹

First recorded in 1855–60; from Latin ēmuls(us) ( emulsion ) + -ify

Example Sentences

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

We make the focaccia over a 48-hour fermentation with a starter and use a technique I learned at Alinea to emulsify garlic confit into an oil so it can slather the bread in a light, garlicky essence rather than using a bunch of harsh minced garlic.

From Salon

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

According to Rick Rogers, author of “Tips Cooks Love,” “mustard can absorb about twice its weight in liquid, so as it soaks up the vinegar and oil, it helps emulsify these two very different ingredients.”

From Washington Times

Turn blender on medium low and slowly emulsify the oil into the blender.

From Salon