verb to mix together two or more liquids that do not usually mix well, such as oil and water, by using an emulsifier
Emulsify is commonly used in cooking to describe the process of mixing two or more liquids that are normally immiscible, such as oil and vinegar, to create a stable emulsion.
In chemistry, emulsify is used to describe the process of dispersing one liquid into another to form an emulsion, often achieved through the use of emulsifying agents.
Emulsify is frequently used in cosmetics to describe the blending of oil and water-based ingredients to create smooth and stable formulations, such as lotions and creams.
In the pharmaceutical industry, emulsify is used to describe the process of creating stable emulsions for drug formulations, ensuring proper dispersion and absorption of active ingredients.
In the culinary industry, chefs often emulsify ingredients together to create smooth and creamy sauces, dressings, and spreads.
Chemists use emulsification techniques to mix immiscible liquids together, creating stable emulsions for various applications such as in pharmaceuticals, cosmetics, and food products.
Food scientists study emulsification processes to understand the interactions between different components in food products and to develop new emulsification techniques for improved product quality.
Cosmetic formulators use emulsification methods to blend water-based and oil-based ingredients together in skincare and beauty products to create stable and effective formulations.