emulsifying Antonyms
Meaning of emulsifying
emulsifying
to disperse in an emulsion, to disperse (as an oil) in an emulsion, to convert (two or more immiscible liquids) into an emulsion, to change (as an oil) into an emulsion
emulsifying Sentence Examples
- The chef diligently emulsified the egg yolks and oil to create a smooth and creamy mayonnaise.
- Emulsifying agents are crucial for stabilizing mixtures that would otherwise separate, such as vinaigrette dressings.
- The ultrasonic emulsifier generates intense sound waves that promote the formation of stable emulsions.
- Proteins like casein and whey have emulsifying properties, making them essential components in cheese production.
- The high-speed mixer rapidly emulsified the ingredients, resulting in a uniform and consistent suspension.
- Emulsifying waxes are used in cosmetics to create smooth and creamy textures in products like lotions and creams.
- The process of emulsifying two immiscible liquids, such as oil and water, requires the presence of an emulsifier.
- Certain emulsifying salts are used in food processing to prevent the separation of fats and water in products like margarine and butter.
- The emulsifying effect of detergents helps them dissolve dirt and oil, making them effective cleaning agents.
- Emulsified asphalts are used in road construction due to their enhanced stability and resistance to water damage.
FAQs About the word emulsifying
to disperse in an emulsion, to disperse (as an oil) in an emulsion, to convert (two or more immiscible liquids) into an emulsion, to change (as an oil) into an
combining, blending, adding, admixing, merging, commingling, compositing, melding, folding, intermingling
breaking up, dissolving,separating, breaking down, dividing, cleaving,severing, parting, rupturing, unmixing
The chef diligently emulsified the egg yolks and oil to create a smooth and creamy mayonnaise.
Emulsifying agents are crucial for stabilizing mixtures that would otherwise separate, such as vinaigrette dressings.
The ultrasonic emulsifier generates intense sound waves that promote the formation of stable emulsions.
Proteins like casein and whey have emulsifying properties, making them essential components in cheese production.
