1) Alter 2) Blend oil and water 3) Cause to become an emulsion 4) Change 5) Disperse oil in water 6) Make into an emulsion 7) Modify 8) Prepare a film coating 9) To make into an emulsion
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https://www.crosswordclues.com/clue/emulsify
• (v. t.) To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food.
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http://thinkexist.com/dictionary/meaning/emulsify/
to convert or to be converted into an emulsion.
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http://users.ugent.be/~rvdstich/eugloss/DIC/dictio29.html
To convert or to be converted into an emulsion. ... (18 Nov 1997) ...
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http://www.encyclo.co.uk/local/20973
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets ( colloids )of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. 3 styles of emulsion are possible -- Unstable or temporary --Semi St...
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http://www.encyclo.co.uk/local/22282
E·mul'si·fy transitive verb [ Emuls ion + -fy .] To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies
Found on
http://www.encyclo.co.uk/webster/E/32
Type: Term Pronunciation: ē-mŭl′si-fī Definitions: 1. To make in the form of an emulsion.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=28766
[
v] - cause to become an emulsion 2. [v] - form into or become an emulsion
Found on
http://www.webdictionary.co.uk/definition.php?query=emulsify
emulsify To convert two or more liquids into an emulsion, or to become an emulsion.
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http://www.wordinfo.info/words/index/info/view_unit/872/
verb form into or become an emulsion; `The solution emulsified`
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https://www.encyclo.co.uk/local/20974
In biology, to disperse fat as millions of microscopic globules suspended in water. Emulsification is an important stage prior to digestion of fat in the human gut. Fat is an important food, but it has to be digested to produce molecules small enough to be absorbed into the body. The enzyme that does this is soluble in water, but the fat itself is ...
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https://www.encyclo.co.uk/local/21221
An ingredient such as an egg that, when beaten with two non-mixing ingredients like oil and vinegar, will hold them in suspension so they do not separate.
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https://www.homebaking.org/glossary/
to make into or form an emulsion.
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https://www.infoplease.com/dictionary/emulsify
thoroughly combine liquids that do not normally stay mixed
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https://www.vocabulary.com/lists/249569
No exact match found.
