emulsifier
ee-MUL-suh-fye-er
/ɪˈmʌlsɪfaɪər/
A substance that stabilizes an emulsion, allowing liquids that usually do not mix (like oil and water) to stay blended.
Specifically deals with the interface between fat and water.
The story behind the word. The word comes from the Latin 'e-' (out) and 'mulgere' (to milk). This is because many early emulsions, like milk itself, appeared white and creamy. To emulsify is to make something look and feel like milk.
Word relationships
- surfactant: Surfactant is a broader chemical term used in many industries; emulsifier is the specific term used in food.
Commonly confused with
- thickener: A thickener increases viscosity, while an emulsifier prevents the separation of oil and water.
Word family
- emulsify (verb): To turn into an emulsion.
- emulsion (noun): A mixture of two liquids that don't normally mix.
Collocations
- natural emulsifier
- synthetic emulsifier
- emulsifying agent
Example sentences
- "Egg yolk contains lecithin, which acts as a natural emulsifier in the creation of mayonnaise." Cooking science.
- "The addition of an emulsifier to chocolate prevents the cocoa butter from separating and forming a white film." Industrial food production.
Memory hook
Think of 'E-MUL-sifier' and 'MUL-king' a cow. Milk is the ultimate natural emulsion. Oil and water's peace treaty.
When not to use
Do not use for thickening a single-phase liquid; it must involve two immiscible liquids.
Fun facts
- Mustard is a common kitchen emulsifier because of the complex mucilage in its seed coat.
- Without emulsifiers, your favorite creamy salad dressings would separate into layers of oil and vinegar within minutes.
Related words
Also appears in
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