the process of making stable emulsions. Emulsification is most often carried out in industry by mechanically mixing the ingredients of the emulsion in various types of mixers, such as homogenizers and colloid mills. Acoustic (sonic and ultrasonic) devices—in particular, ultrasonic dispersion mills —are also used.
http://encyclopedia2.thefreedictionary.com/emulsification
(polymer) solutions can form. emulsions. an emulsion droplet interface has at any point the same. interfacial tension (in contrast to many suspension particles) sometimes emulsions are subdivided arbitrarily regarding. the droplet size (macro-, mini-, microemulsions) and hence. general aspects might be lost.
http://www.mpikg.mpg.de/886807/Emulsions_-1.pdf
The process of dispersing one liquid in a second immiscible liquid; the largest group of emulsifying agents are soaps, detergents, and other compounds, whose basic structure is a paraffin chain terminating in a polar group.
http://encyclopedia2.thefreedictionary.com/emulsification
SIZE REDUCTION (cont'd) EMULSIFICATION. Preparation of Emulsions. Emulsions are stable suspensions of one liquid in another, the liquids being immiscible. Stability of the emulsion is obtained by dispersion of very fine droplets of one liquid, called the disperse phase, through the other liquid, which is called the continuous phase.
http://www.nzifst.org.nz/unitoperations/sizereduction2.htm
emulsify - cause to become an emulsion; make into an emulsion. 1  alter, change, modify - cause to change; make different; cause a transformation; The advent of the automobile may have altered the growth pattern of the city; The discussion has changed my thinking about the issue.
http://www.thefreedictionary.com/emulsification
Dispersed Systems with Liquid. Continuous Phases*. Dispergere (Latin): to remove, to redistribute. Emulgere (Latin): to milk out. Suspendere (Latin): to keep in, to keep in floating.
http://www.mpikg.mpg.de/886807/Emulsions_-1.pdf
The Hydro-Fi portfolio currently comprises: Hydro-Fi CXA-0823 for partial egg replacement in cakes; Hydro-Fi TGC-1100 for decreased ice crystallization and improved taste in reduced fat ice cream and sorbets; Hydro-Fi CXA-10024 for improved emulsification and cling of sauces; and Hydro-Fi CCX-1028 for enhanced yield in meat products.
http://www.thefreedictionary.com/emulsification
Emulsion Definition: An emulsion is a colloid of two or more immiscible liquids where one liquid contains a dispersion of the other liquids. Examples: Oil and water mixtures are emulsions when shaken together. The oil will form drops and disperse throughout the water. Up Next.
https://www.thoughtco.com/definition-of-emulsion-605086
Emulsification of fat means that you change the environment so the fat and water molecules can mix together more easily. Typically this requires you to add a compound, known as an emulsifier, which can serve as a bridge between the fat and water molecules.
http://www.livestrong.com/article/420307-what-does-emulsify-fats-mean/
Emulsification is a process by which you mix two liquids that normally do not mix well together. Emulsification of fats allows you to mix them with water-based substances, which has important implications for cooking and for digestion. To emulsify fats, you need substances such as bile salts or other compounds that help connect the fat and water.
http://www.livestrong.com/article/420307-what-does-emulsify-fats-mean/
define emulsification and describe the process
The definition of emulsification is a process by which you mix two liquids that normally do not mix well together.