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emulsify    
vt. 使成乳化

使成乳化

emulsify
v 1: cause to become an emulsion; make into an emulsion [ant:
{demulsify}]
2: form into or become an emulsion; "The solution emulsified"
[ant: {demulsify}]

Emulsify \E*mul"si*fy\, v. t. [Emulsion -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
the oily part of food.
[1913 Webster]


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  • EMULSIFY Definition Meaning - Merriam-Webster
    The meaning of EMULSIFY is to disperse in an emulsion; also : to convert (two or more immiscible liquids) into an emulsion How to use emulsify in a sentence
  • The Meaning of Emulsify in Cooking and Baking
    To emulsify means to combine two ingredients together which do not ordinarily mix easily The ingredients are usually a fat or an oil, like olive oil, and a water-based liquid like broth, vinegar, or water itself
  • EMULSIFY Definition Meaning | Dictionary. com
    What does emulsify mean? To emulsify is to form an emulsion —a mixture of two liquids that don’t fully combine An emulsion may look like a single liquid, but it’s made up of particles of one liquid distributed throughout another liquid
  • EMULSIFY | English meaning - Cambridge Dictionary
    If two liquids emulsify or are emulsified, they combine and become a smooth mixture
  • What is an Emulsion? Emulsification Animation - YouTube
    Emulsifiers bind the phases together and prevent droplets from coalescing Hydrocolloids like xanthan gum or guar gum can also help stabilize mixtures by increasing viscosity To produce a
  • What does emulsify mean in cooking? - Chefs Resource
    The term “emulsify” in cooking refers to the process of combining two or more ingredients that would not naturally mix together This is achieved by breaking down the barrier between substances that are typically immiscible, such as oil and water, to form a stable mixture called an emulsion
  • Are emulsifiers safe to eat? Heres what you need to know
    Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold
  • Emulsion - Wikipedia
    In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase) Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working Two liquids can form different types of emulsions
  • How to Emulsify Sauces, Dressings, and More - Food52
    These silky, luxurious sauces all get their body via a process called emulsification To understand emulsification—aka the process that happens when oil and water mix to create stable substances like mayonnaise, salad dressing, and even milk—we are going to have to talk science for a minute
  • EMULSIFY definition in American English | Collins English Dictionary
    When two liquids of different thicknesses emulsify or when they are emulsified, they combine





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