Emulsification: meaning, definitions and examples
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emulsification
[ ɪˌmʌlsɪfɪˈkeɪʃən ]
food preparation
Emulsification is the process of mixing two liquids that usually don't mix together, such as oil and water, to form a stable emulsion.
Synonyms
Examples of usage
- Mayonnaise is made through emulsification of oil and vinegar.
- Dressings and sauces often require emulsification to combine ingredients smoothly.
chemistry
In chemistry, emulsification refers to the dispersion of small droplets of one liquid in another immiscible liquid, creating an emulsion.
Synonyms
Examples of usage
- Emulsification is commonly used in the production of cosmetics and pharmaceuticals.
Translations
Translations of the word "emulsification" in other languages:
🇵🇹 emulsificação
🇮🇳 इमल्सीफिकेशन
🇩🇪 Emulgierung
🇮🇩 emulsifikasi
🇺🇦 емульгування
🇵🇱 emulgacja
🇯🇵 乳化 (にゅうか)
🇫🇷 émulsification
🇪🇸 emulsificación
🇹🇷 emülsifikasyon
🇰🇷 유화 (yuhwa)
🇸🇦 استحلاب (istihlāl)
🇨🇿 emulgace
🇸🇰 emulgácia
🇨🇳 乳化 (rǔhuà)
🇸🇮 emulgacija
🇮🇸 emulsíun
🇰🇿 эмульгация
🇬🇪 ემულსიფიკაცია
🇦🇿 emulqasiya
🇲🇽 emulsificación
Word origin
The term 'emulsification' derives from the Latin word 'emulsio,' meaning 'a milking out.' The concept of emulsification has been known and utilized for centuries, with early examples found in the preparation of food and medicines. As science and technology have advanced, emulsification processes have been refined and expanded to various industries, contributing to the development of numerous products we use today.
See also: emulsifier.