The agent works by coating the dispersed particles with a surfactant that increase kinetic stability. Emulsions in cooking and baking have been around for centuries. [+ object] emulsify oil and vinegar. Q3 . The quantitative measurements of phospholipid classes in PPLs and DPLs were shown in Table 1, and three classes with higher plant-derived phospholipids were selected for determination. 1) for this oil to emulsify when the alkane content is between 50 and 95% and these emulsions are stable (FFirutl > 0. 0 wt%, stable O/W and W/O emulsions were formed in the oil phase concentration range between 35 and 85 wt%. (A Turkish coffee pot’s lip makes this easy. If the emulsion still sticks to the background (or front plastic cover), brush it gently. Ghosh, D. Lipid emulsion or fat emulsion refers to an emulsion of fat for human intravenous use, to administer nutrients to critically-ill patients that cannot consume food. Check out their portfolio and shop!Oil emulsions. Learn and practice the pronunciation of emulsify. : to mix liquids together to form an emulsion. 6 slices of bacon, cooked until crisp, drained and. For the 2-syringe method, CFA and the aqueous phase were loaded into two separate syringes and then connected to a 3 way stop cock (BD Catalogue no 394995). demulsify - break down into components. Although it might not specify, almost any recipe that calls for canned coconut milk is referring to the unsweetened variety. Emulsification, or to emulsify something, is defined as the mixing of two liquids that usually are unmixable together to form an emulsion. Winwood, in Specialty Oils and Fats in Food and Nutrition, 2015 6. Increase the amount of force imparted. Emulsion definition: . When to use an Emulsifier. Emulsifying wax is a very popular and common cosmetic emulsifier. 12:49 AM · Jul 6, 2023. Emulsification/solvent diffusion is a modified version of solvent evaporation method. Myosin is present in pre-rigor meat and. The functionality that emulsifiers bring to any baked good helps those formulations overcome challenges of automated processing. present participle of emulsify 2. As it turns out, most of the THC metabolites excreted from the body make their way to the intestinal tract via bile. Think pureed soups, fruity smoothies, custom aiolis, fresh pestos, baby food and more. So here are my 17 points you need to consider before choosing an emulsifier: 1. The wax helps to make the skincare products more creamy. To create a successful emulsion, you need two things: an emulsifier, and force. For example, in your home kitchen:emulsify due to their low viscosity. Learn and practice the pronunciation of emulsify. ”1 Nature designed multiple functions into the egg, including its ability to emulsify. After 3–5 days, remove the jar and let the. For example, vinaigrettes are made by suspending oil in vinegar or something acidic. The emulsifying ingredient is mustard. Table 21. Soya Lecithin acts as a dough conditioner by negating the effects of strong wheat glutens. Some examples of emulsifiers are lecithin, soy lecithin, diacetyl tartaric acid ester of monoglyceride, Mustard, sodium stearoyl lactylate. Mono- and diglycerides also have an effect on gluten protein in baked products. After you eat and there are fats present in your. Remove the wings and shake off the excess oil. An emulsion is a fine mixture of two naturally immiscible liquids, most commonly water and oil. , oil and water). So here are my 17 points you need to consider before choosing an emulsifier: 1. This can help relieve irritated, dry skin. Wax emulsion s are stable mixtures of one or more waxes in water. emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing. To make an emulsion using oil and Vinegar, create an acidic base by mixing equal parts of lemon juice or white wine vinegar with the desired ratio of oil and Vinegar. When making it with a mortar and pestle, you have to crush the garlic down into a paste, add 1 teaspoon oil, and mix it until the garlic absorbs it completely. 1 1/2 cups vegetable oil. If two liquids emulsify or are emulsified, they combine and become a smooth mixture. Figure 1. [no object] mix the oil and vinegar until they emulsify. Kiehl’s Tip: When rinsing your face, use lukewarm water—hot. 2 Meat emulsions. Written by MasterClass. emulsify - इमल्सफाइ का अर्थ क्या है? emulsify (इमल्सफाइ) का अर्थ, अनुवाद, उदाहरण, पर्यायवाची, विपरीत, परिभाषा और तुकांत शब्द। emulsify का मीनिंग।Quick Reference. There are different types of components again that can sit onto this surface. Membrane. Figure 5 shows that the emulsions have water contents between 50 and 90%. the selection & evaluation factors to consider while using them. With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Refrigerate flat for 24 hours. Oil demulsification. the state of such a system. You probably know that oil and water don't mix, but that mayonnaise on your sandwich? That's an emulsion. Since oil is produced at the scalp, start lathering up at the hairline and then massage down toward the ends. If there isn’t, then you can add the emulsification to the water-based ingredients. Condensation methods form colloidal particles by aggregation of molecules or ions. emulate: 1 v strive to equal or match, especially by imitating “He is emulating the skating skills of his older sister” Type of: copy , imitate , simulate reproduce someone's behavior. emulsify翻译：（使）（液体）乳化。了解更多。The emulsified wax acts as a stabilizer and moisturizes the skin. 5% xanthan gum to form a stable emulsion. Observe what happens. 3 Processing conditions. Emulsifiers are added to foods to help stabilize mixtures that would normally be naturally separated, like oil and vinegar. "The fact that emulsions are lighter, water-based, and more easily absorbed make them attractive to people with oily skin as a way to get the hydration your skin needs without the weight and sheen of a cream," Rabach adds. The role of bile and bile salts in the body is to: aid digestion by breaking down fats. While most commonly associated with mayonnaise,2the emulsifying capacity. Food emulsions come in many forms, from milk and dressings to chocolate, sausages, and ice cream. Add about 2 cm 3 of egg white to the mixture of oil and water. 2. Britannica Dictionary definition of EMULSIFY. Emulsification/solvent diffusion is a modified version of solvent evaporation method. $18 at Amazon. verb [ I or T ] uk / ɪˈmʌl. Blender. We wrap reflective tape around the flattest one. Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of. . They help us balance creativity with emulsifiers under tight deadlines. R. Keep scrolling for all the best cleansing balms for removing makeup, whether you have dry, oily, combo, acne-prone, or irritated. Blender. It characterized by. Force—usually in the form of whisking or. An emulsion is defined by combining two liquids that will maintain their distinct characteristics after being mixed. Hollandaise sauce and mayonnaise are good examples of an emulsion, the blending of two incompatible liquids such as oil and water. To just make use of their emulsifying properties, you'll need 0. Definition: A mixture of asphalt cement, water, and emulsifying agent (free-flowing liquid at ordinary temperature). Also learn emulsify opposite words, emulsify antonyms. , oil and water). 4 1 Emulsion Formation, Stability, and Rheology 1. At its most basic, an emulsion is a suspension two liquids within each other that would not naturally mix. "The fact that emulsions are lighter, water-based, and more easily absorbed make them attractive to people with oily skin as a way to get the hydration your skin needs without the weight and sheen of a cream," Rabach adds. This type of cataract surgery uses ultrasonic waves to break the lens into tiny pieces, which are then suctioned out of the eye with a vacuum. to copy…. This type of cataract surgery uses ultrasonic waves to break the lens into tiny pieces, which are then suctioned out of the eye with a vacuum. INDULGENCE a #chiscara filo au wherein scaramouche (accidentally) accepts childe's facebook friend request. < Previous | Compare | Next >. To create a basic emulsion formula, try working with this simple formula: 1 part Emulsifier. 2. The first method that we'll do is what I call a matter method. This makes emulsions a lightweight alternative to traditional creams and face oils, which can leave a greasy, weighed down feeling. Other ingredients, such as stabilizers, safeners, dyes, and chemicals that improve or enhance pesticidal activity. 1 provides an overview of the basic functions of the digestive organs. When separated place the egg yolk into a different bowl or beaker from the egg white. It is well known as a key ingredient of eggs. 2 Oil in water emulsion systems. Alternative: The Traditional Method. One at a time, melt the e-wax and oil together by placing the jar in a shallow pan of simmering water. The emulsion was kept cold during the preparation and. 1 Barry S Seibel,Phacodynamics:Mastering the tools and techniques of cataract surgery. Top 10 Product Ratings. See emulsify in the Oxford Advanced American Dictionary. e. The microbial ecosystem present in the human gut significantly affects the health of the human host. Typically this requires you to add a compound, known as an emulsifier, which can serve as a bridge between the fat and water molecules. You will usually see emulsions in Japanese skincare. In addition, Jojoba oil is widely used in the pharmaceutical industry, especially in cosmetics for. faɪ / If two liquids emulsify or are emulsified, they combine and become a smooth mixture. Although oil and water can’t mix, we can break oil down into teeny-tiny droplets that can remain suspended in the water. Basic emulsification techniques – oil and vinegar, mayonnaise, and vinaigrettes. 1. In the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we tested 13 models in our most recent test to find those that are easy to. The emulsifier part can be 100% Emulsifying Wax, or a combination of 80% Beeswax, 10% Borax, and 10% Liquid Lecithin. But since its initial launch, five retinoids have been added to the lineup. However, if you whisk them. At its most basic, an emulsion is a suspension two liquids within each other that would not naturally mix. Just before serving, stir in more pasta water to thin sauce out as necessary. By Robert Earl Wells III. Emulsify. A food processor is a kitchen appliance that can chop, mix, puree, emulsify, grate, and shred ingredients. Strictly speaking a wax emulsion should be called a wax dispersion since the wax is solid at room temperature. Check pronunciation: emulsify. Stock should always be started with cold water and cooked, uncovered, at a simmer, without ever coming to a full boil. Make sure to scrape down the sides of the food processor afterwards. Use warm water at this step to open up the cuticle. , 2004). S1. There are three kinds of emulsions: temporary, semi-permanent, and permanent. To do this, leave the lid off the pan so the liquid can evaporate. Using fish emulsion on plants is a simple process as well. Click the card to flip 👆. “Real” or Traditional Aioli. There are many additional examples of emulsions, including butter, which is the dispersion of water in fat and lecithin-rich egg yolk in. A comprehensive overview of the fundamentals of emulsion polymerization and related processes is presented with the object of providing theoretical and practical understanding to researchers considering use of these methods for synthesis of polymer colloids across a wide range of applications. Pull the stick blender up and down to incorporate the ingredients. a photosensitive layer of silver halide suspended in gelatin, thinly applied to one surface of a photographic film. Then, I left the shredded beets in the container for 20. Let the egg white drain through into the bowl. Two liquids can form different types of emulsions depending on which liquid was dispersed in which, with one liquid being the dispersed phase. Emulsion Definition Emulsions are biphasic liquid dosage forms that are separated into two components. A number of emulsifiers are derived from algae, among them algin, carrageenan, and agar. Gradually increase speed to medium, slowly pulling blender to top until dressing is emulsified. the emulsifier types used to create emulsions and which one to choose from. 3. Let's see the preparation process. Just make sure to mix the dyes in. com!We test the minimum speed of each blender using a tacheometer, a tool that counts the revolutions of the blades per minute. , Which lipoprotein transports cholesterol to the liver to be recycled or excreted? A) ultra-high-density lipoproteins B) chylomicrons C) high-density lipoproteins. Put the egg yolk into another bowl. @emulaif. Emulsifying Wax NF is a complete vegetable-derived non-ionic emulsifying wax used to create oil-in-water emulsions. Emulsification is assisted by the action of the bile salts (see bile). There’s an allure to melted cheese that even the most discerning of cheese enthusiasts can’t deny, which is probably why fondue — a molten concoction of Alpine cheeses, wine, and spices served over a gentle flame with dippable accompaniments — is such an enduring favorite. Place the immersion blender in the bottom and turn it on to high speed. Continue the. Technique Thursdays technique. We hope this is useful!10. Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Most diesel fuel treatments use one of two methods to eliminate the negative effects caused by water in diesel fuel. Algal oils. technical. transitive verb. Vinaigrette Emulsion. 1 21. Emulsification is the first preparation of fat for chemical digestion by specific enzymes. emulsify翻译：（使）（液体）乳化。了解更多。The Bottom Line. Combining the mixture of cannabis oil, water, and surfactants results in an emulsion. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds. In this photo, we’ve dispersed 5% of :Combine the soy sauce, mirin, brown sugar, sake, garlic, ginger, and sesame oil in a small saucepan. Vinaigrettes are traditional oil-in-water emulsions made with oil, vinegar, other flavorings, and mustard. Process for roughly 10 - 20 minutes at 70% amplitude, ensuring to keep the vessel cold. See emulsify meaning in Hindi, emulsify definition, translation and meaning of emulsify in Hindi. Alkyds for industrial paints have a much higher viscosity than alkyds for consumer paints which require other emulsification techniques. — @jingyvl_ hamu/mikaCook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil and thickens, about 45 seconds. Give clear guidelines to departments, schools, and other entities on how to express themselves while staying true to your brand. Fat and liquid by nature are unmixable, and the goal. The addition of mono- and diglycerides also improves the shelf life of baked products and enhances the softness. On their own, eggs also contribute moisture to baked goods. Depending on how the emulsion is formed, the agitation makes either small oil droplets or water/vinegar droplets. Cheaters versions (like this one) skip the yolk altogether and use mayonnaise as a creamy base. It is usually seasoned with salt, and either white pepper or cayenne pepper . 9 mL LDPE vial; 30 or 60 vials are packaged in a polypropylene tray with an aluminum peelable lid. To make mayonnaise, whisk together eggs, oil, and vinegar in a bowl. a mixture that results when one liquid is added to another and is mixed with it but does not…. Once the cream is 45°C/110°F or slightly cooler, add the preservative and essential oil. This now means every skin type, along with. Try experimenting with the amount of water, oil, or emulsifier you have to. Rely on Quadro's advanced emulsifying mixer technology to produce stable emulsions across a wide array of industries and applications. [technical]Emulsify definition, to make into or form an emulsion. . $120 at Amazon. Gently heat the water and oil for 3–5 days, trying to keep the oil temperature around 110 degrees. absorption within a greater length of the small intestine. W hen the temperature of an oil and water emulsion is increased, the viscosity of oil is d ecreased. Instructions. Each soap molecule has a long hydrocarbon chain, sometimes called its 'tail', with a carboxylate 'head'. How many egg yolks you use depends on what type of ice cream you're trying to make. Use a large cup and follow the process for the blender. Allow to sit for several hours or overnight to bring out the flavors. Let the egg white drain through into the bowl. Learn more. 3. See moreemulsified; emulsifying. Use a spatula to stir the mayo vigorously after. It is an emulsifier for the preparation of multiple emulsions, stable. Post emulsifiable penetrants (Methods B, C, and D) require either solvent removers (Method C) or emulsifiers (Methods B and D) to remove the excess penetrant from the. If your print is old or the water is too cold, it will take more time. 2lbs) of emulsified body butter, and you’ll have ingredients leftover to make other things. Emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice. An emulsion is defined as a mixture of two or more normally immiscible (unmixable) liquids. Remove plastic wrap from meat and carefully transfer both logs to a baking rack propped over a rimmed baking sheet. Keep processing until completely blended. Mayonnaise is a thick and creamy emulsion of egg yolks, oil, vinegar or lemon juice, and seasonings. Also learn emulsify opposite words, emulsify antonyms. Heating the oil and water phase separately. Shake up a mixture of oil and water, and it won’t be long before they separate again. Bile is a fluid released by the liver and gallbladder to help emulsify fats for digestion. Instructions. +1-519-884-9660. An excellent emulsifier, this natural vegan wax can be used in homemade creams, lotions and balms. Whisk together the vinegar, yolk, shallot, mustard, sugar, 1/4 teaspooneach of salt and pepper in a bowl. B) Intestinal epithelial cells absorb more dipeptides and tripeptides than single amino acids. [+. How to Fix Curdled Cake Batter. If you pour oil into the vinegar, at first the oil will float on the top of the vinegar because it’s less dense. faɪ / us / ɪˈmʌl. Definition of emulsify verb in Oxford Advanced Learner's Dictionary. Hence, the overview has been. emulsify. Half-fill the container with water. emulsify an oil. These emulsion droplets floated or sedimented over time due to the difference in specific. However, the price of milk proteins was increasing and soy proteins took over the dominant spot. As a result, the dairy will seize up. Put a bung into the top of the tube and shake it – but not too vigorously. sɪ. Sort the items into the appropriate bin. 2. Eggs (containing the emulsifier lecithin) bind the ingredients together and prevent separation. The loss of movement may also eventually cause an emulsion to break. It involves application of emulsifier to emulsify hydrophobic polymers through aqueous phase by amphipathic emulsifier, then generation of free radicals with either a water or oil soluble initiators. Generally speaking, the cloudy nature of stock is simply due to impurities or particles in the stock. Emulsifying agents (also called emulsifiers or emulgents) are substances comprising both oil-soluble hydrophobic (nonpolar) and water-soluble hydrophilic (polar) portions that act as a stabilizer of the droplets (globules) of the internal phase of an emulsion [1], by inhibiting flocculation, creaming, and coalescence [2] (breaking, cracking) [3] . Creates a vortex to mix ingredients thoroughly and evenly. Esters of monoglycerides of fatty acids (472a-f) Made from natural fats, glycerol and an organic acid such as citric or tartaric acid. Staling is a chemical and physical process in baked products. Emulsify definition: . In water, the sodium or potassium ions float free, leaving a negatively-charged head. This emulsification occurs when an emulsifier such as egg yolk, mustard, or honey is added to. By high-pressure homogenization, the volume-based particle size distribution is varied over a wide range of oil droplets with high-pressure homogenization of the mechanical homogenized solution. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Waxes and water are normally immiscible but can be brought together stably by the use of surfactants and a clever preparation process. For as long as. What is the significance of the emulsification of fat? Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Dosage: 5% for a serum. While unmixed fluids can form droplets in the same container, emulsified liquids remain mixed regardless of the time they are stored. Slice the garlic cloves in half lengthwise and remove any green sprouts. Using sweetened coconut milk. It's oil and vinegar, like salad dressing. If the drink is too hot when you add ice cold oat milk, there is a large chance the thermodynamic reaction will cause separation. the state of such a system. Bile consists mainly of bile salts, phospholipids, cholesterol, conjugated bilirubin, electrolytes, and water. the role of emulsifiers in cosmetic formulations, and the end-consumer benefits they provide. php - h for other available options) Move into your theme directory cd web / themes / custom /THEME_NAME/. Download free games rom, Switch, Wii U, Wii, PS2, Game Cube and more emulagamesThe decoration of 2D nanostructures using heteroepitaxial growth is of great importance to achieve functional assemblies employed in biomedical, electrical, and. sə. See examples of EMULSIFICATION used in a sentence. Technique Thursdays technique. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. Season sauce to taste with more salt and pepper as desired. Soaps, detergents, long-chain sulphonic acid, and lyophilic colloids such as gelatin, albumin, and casein are examples of compounds that can operate as emulsifiers. The relationship between sarcoplasmic reticulum (SR) Ca 2+ content and calsequestrin (CSQ) isoforms was investigated in human skeletal muscle. )10. 1. emulsifies; emulsified; emulsifying. Return every five minutes to stir gently. Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is almost paste-like, about 3 minutes; set aside. Emulsifiers are gradually evolving from synthetic molecules of petrochemical origin to biomolecules mainly due to health and environmental concerns. Eventually, it will reach the. Physical and mechanical principles of Phacoemulsification and their clinical relevance. This. The result will be a thick and smooth texture that covers your hands without dripping off. 3. Step 4: Add Pasta Water. Don’t rush the process and the result will be shockingly silky sauces and dressings. The stain will remain on the smear during this time. Buy two boxes of hair dye. water soluble: vitamin c, vitamin b1. It is. This relates to the above point, as an increase in force during mixing will help to reduce particle size. Pulse with the immersion blender a few times to break up the yolks. Asphalt emulsion, as used in road construction and maintenance, is a homogeneous mixture of minute asphalt droplets suspended in a continuous water phase ( Dybalski, 1976 ). 1. If the particles grow beyond the colloidal size range, drops or precipitates form, and no colloidal system results. Season with salt and pepper. In the culinary arts, an emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar. In this work an alkyd with 40% oil length has been emulsified by the inversion technique. Although the terms colloid and emulsion are sometimes used indistinctly, emulsion applies only when both dispersed, and continuous phases are liquids. Place the garlic in a food processor. An emulsion is a temporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets. Emulsifying basically means to mix the shampoo with water, and it helps “activate” its spreadability. See more. 4. While the version we know today likely differs from its earliest. When two or more liquids are emulsified as droplets, they become miscible when together, but the dispersion is accomplished with emulsifying agents. They aid in a wide range of issues by enhancing product consistency, texture, processing stability and shelf life. Making a Hot Process Emulsion. RESTASIS® ophthalmic emulsion is packaged in sterile, preservative-free single-use vials. 5. 1, 2 Emulsifiers have one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. Many food products are emulsions. Definition. 5 ml. Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying. Step 4 – Add the cannabis oil (or cannabutter) and lecithin to the top of the double boiler. ABIL® EM 90 is a non-ionic W/O emulsifier which is based on silicone. Grip the microscope slide in wood clip over a waste container bucket. Mayonnaise is an emulsion of oil in vinegar, with egg yolk components as the emulsifying agents. Transfer pasta to sauce mixture and turn to coat. A calibration curve (Raman intensity of β-carotene band at 1524 cm −1 against known concentrations of β-carotene in oil) was first plotted using β-carotene-in-oil. Depending on what you’re looking to make, there are different kinds of emulsifiers that provide additional flavor and keeps all. g. In order to extract it, associated proteins and membranes must be removed. ( Real Simple recommends. 2. The warmth of the hands and the hydration from the water, will activate the product. A creamy moisturizer is always preferable on the skin, as it has more chance to get absorbed. D) Amino acids leave intestinal epithelial cells and enter the lacteals. An egg is a stable combination of liquid, fat, and protein with a cohesive, thickened, creamy texture. “Customer satisfaction is vital for bakers and different challenges such as inherent. Repeat the experiment but add a small quantity of one of the substances you are testing before you shake the tube. Acidic liquids like lemon juice or vinegar can help. To create a basic emulsion formula, try working with this simple formula: 1 part Emulsifier. Let departments and schools express themselves. Myosin is present in pre-rigor meat and. Emulsify Definition. Shredding Test: I used the small shred disk to shred three small, peeled beets. Key Takeaways. Put about 2 cm 3 of oil into a boiling tube. Scoop the gel out from 1 large leave of aloe vera and add it to a blender with 1 cup (240 ml) of water and 3–4 drops of peppermint oil. When added drop by drop, the liquids will become easier to mix because tiny amounts of each will be suspended in the other. Emulsification is assisted by the action of the bile salts (see bile). Once melted, remove the jar from the heat and whisk in 75mL (2. Absorbed lipids are transported in chylomicrons via the lymphatic system into the bloodstream, where they reach the liver, peripheral tissues (which have LDL receptors) and adipose tissue (storage). (The same company makes another emulsifier, Olivem 900, that is a water-in-oil emulsifier. Think of a liquid–a cup of vinegar, for instance–as made up of millions of tiny droplets. Creaming (chemistry) Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy. Blend the ingredients together and strain the mixture into a spray bottle. Lasts up to 1-2 weeks in the fridge. A) Peptidases are made in the large intestine. “Real” or Traditional Aioli. Cook over medium heat, stirring occasionally, for about 8 minutes, or until the sugar has dissolved and the sauce has thickened. Using the same methodology suggested by Ribeiro et al. 3. Emulsify definition: . emulsify verb [ I or T ] uk / ɪˈmʌl.