Used often in food preparation to create smooth, unified mixtures from ingredients like oils and vinegars.

Culinary Uses

Emulsifying in cooking often needs strong mixing or blending to combine the liquids.

Requires Vigor

Emulsifying usually needs a stabilizer, like mustard in dressings, to keep the mixture together.

In biology, emulsify refers to breaking down fats to aid digestion, a natural body function.

Used in medical contexts, often describing how the body processes food.

Common in scientific contexts, especially when discussing mixtures of non-soluble liquids.

Also used in industrial processes, like making cosmetics, to blend liquids evenly.

In chemistry, specific emulsifiers are added to create and stabilize emulsions.