Also found in: Thesaurus, Medical, Encyclopedia, Wikipedia.
tr.v. e·mul·si·fied, e·mul·si·fy·ing, e·mul·si·fies
To make into an emulsion.
e·mul′si·fi′a·ble (-fī′ə-bəl), e·mul′si·ble (-sə-bəl) adj.
e·mul′si·fi·ca′tion (-fĭ-kā′shən) n.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Chemistry) an agent that forms or preserves an emulsion, esp any food additive, such as lecithin, that prevents separation of sauces or other processed foods
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
A substance which both assists the formation of an emulsion and stabilizes it when formed.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
Switch to new thesaurus
|Noun||1.||emulsifier - a surface-active agent that promotes the formation of an emulsion|
lecithin - a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
emulsifier[ɪˈmʌlsɪfaɪər] n (for foods) → émulsifiant m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
n → Emulgator m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007