emulsify (Meaning)
emulsify (v)
cause to become an emulsion; make into an emulsion
form into or become an emulsion
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.
Synonyms & Antonyms of emulsify
Synonyms:
- stir
- comingle
- integrate
- merge
- intermingle
- intermix
- concrete
- meld
- cut in
- compound
- mingle
- composite
- homogenize
- commingle
- incorporate
- amalgamate
- coalesce
Antonyms:
emulsify Sentence Examples
- The detergent helped emulsify the oil and water, creating a uniform mixture.
- The salad dressing emulsified when the vinegar and oil were shaken together.
- The emulsifier in the ice cream helped to keep the fat and water from separating.
- The homogenizer emulsified the milk, breaking down the fat globules and creating a smooth texture.
- The emulsifying agent in the mayonnaise prevents the oil and vinegar from separating.
- The blender emulsified the fruit and yogurt, creating a smooth smoothie.
- The emulsifier in the shampoo helps to keep the dirt and oil from sticking to the hair.
- The food processor emulsified the nuts and butter, creating a creamy spread.
- The mixer emulsified the eggs and sugar, creating a light and fluffy batter.
- The emulsifier in the sunscreen helps to keep the active ingredients evenly distributed.
FAQs About the word emulsify
cause to become an emulsion; make into an emulsion, form into or become an emulsionTo convert into an emulsion; to form an emulsion; to reduce from an oily subs
combine, add, blend,stir, comingle, integrate, merge, intermingle, intermix, concrete
rupture, break up, cleave, rupture, break down, dissolve, divide, sever, sever, divide
The detergent helped emulsify the oil and water, creating a uniform mixture.
The salad dressing emulsified when the vinegar and oil were shaken together.
The emulsifier in the ice cream helped to keep the fat and water from separating.
The homogenizer emulsified the milk, breaking down the fat globules and creating a smooth texture.
