emulsifier
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e·mul·si·fy
(ĭ-mŭl′sə-fī′)tr.v. e·mul·si·fied, e·mul·si·fy·ing, e·mul·si·fies
To make into an emulsion.
[emulsi(on) + -fy.]
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.
e·mul′si·fi′er 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.
emulsifier
(ɪˈmʌlsɪˌfaɪə)n
(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
emulsifier
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
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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 surface-active agent, surfactant, wetter, wetting agent - a chemical agent capable of reducing the surface tension of a liquid in which it is dissolved |
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