Online Google Dictionary

emulsify 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/iˈməlsəˌfī/,
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emulsified, past participle; emulsifies, 3rd person singular present; emulsifying, present participle; emulsified, past tense;
  1. Make into or become an emulsion
    • - mustard helps to emulsify a vinaigrette
  1. cause to become an emulsion; make into an emulsion
  2. An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. ...
  3. (emulsification) The process of dispersing one liquid in a second immiscible liquid.
  4. (emulsification) process by which one liquid is dispersed into another in the form of small droplets
  5. (Emulsification) the process by which generally unmixable liquids such as oil and water are forced into a uniform distribution.
  6. (Emulsification) Dispersion of water into the ink during printing. An excess of this may cause printing difficulties.
  7. (Emulsification) Mixing of two mediums to form a uniform “soup”, which can then be flushed away.
  8. (Emulsification) The action of breaking up fats, oils and other soils into small particles which are then suspended in a solution.
  9. (Emulsification) The process of making two immiscible liquids into a heterogeneous mixture.
  10. (Emulsification) dispersion of oil in water (or water in oil) generally requiring the adsorption of a molecule with solubilities in both (emulsifier) to achieve the dispersion
  11. (Emulsification) the contamination of ink by fountain solution on an offset press.
  12. (emulsification) the mixing of two substances that are not normally mixable with the use of a substance that can mix with each.
  13. (Emulsified) Some sauces acquire their velvety consistency as emulsions, which are suspensions of one liquid in another with which it does not ordinarily mix, notably oil in water. The simplest is a dressing of oil and vinegar (dilute acetic acid) called vinaigrette. ...
  14. to break up into small pieces.
  15. To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one.
  16. To mix two or more unblendable liquids that form into an emulsion. Examples in food processing include a vinaigrette (a mixture of oil and vinegar) and mayonnaise (a mixture of oil, vinegar or lemon juice and egg yolk).
  17. To blend oils and fats with other liquids in order to create a smooth sauce.
  18. To completely blend together an oil with an acid such as vinegar or lemon juice. This term is usually used while making salad dressings.
  19. to mix together two ingredients which usually do not combine easily
  20. A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation
  21. The process of combining ingredients like water and oil
  22. The blending of two incompatible liquids, typically by using an emulsifying agent. Oil and water can be blended by careful mixing with the introduction of an agent such as mustard. Mayonnaise and Béarnaise sauces are two examples of the emulsification process.
  23. To combine fats such as butter or oil with vinegar or citric juices into a smooth and even blend using an emulsifier such as an egg yolk which binds to each set of ingredients and prevents them from separating. Hollandaise is a classic emulsified sauce.
  24. 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
  25. To incorporate items that naturally don’t come together using a binding agent like egg yolk or mustard.