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emulsify

ih-MUL-sih-fy /ɪˈmʌlsɪfaɪ/

verbB2TOEFLIELTS

technicalculinary

To combine two liquids that do not ordinarily mix easily (such as oil and water) into a stable, uniform suspension.

It refers to a physical change where one liquid is broken into microscopic droplets and suspended within the other, usually with the help of a binding agent called an emulsifier.

The story behind the word. Derived from the Latin verb 'emulgere,' meaning 'to milk out.' This is because when you force oil and water to combine, the resulting mixture often takes on a cloudy, milky white appearance, much like natural milk (which is itself a natural emulsion of fat and water).

Word relationships

homogenize: Homogenize is a broader scientific term meaning to make things uniform throughout, while emulsify specifically refers to binding immiscible liquids.
blend: Blend is a general term for mixing ingredients together, whereas emulsify implies a specific physical binding of oil and water molecules.

separate: Separate is the natural state of immiscible liquids when they split back into distinct layers.
curdle: Curdle refers to the breaking of an emulsion, where the components separate into liquid and solid clumps.

Commonly confused with

mix: Mixing simply combines ingredients temporarily, while emulsifying restructures them at a microscopic level so they remain permanently combined.

Word family

emulsion (noun): A stable mixture of two or more liquids that are normally immiscible.
emulsification (noun): The process of forming an emulsion.
emulsifier (noun): A substance that stabilizes an emulsion.

Collocations

emulsify the dressing
completely emulsified
fail to emulsify

Example sentences

"Slowly whisk the warm butter into the egg yolks to emulsify the hollandaise sauce without curdling it." A recipe instruction for making a classic sauce.
"Mustard acts as a natural binder, helping to emulsify the oil and vinegar into a smooth dressing." Explaining the science behind salad dressings.

Memory hook

Think of 'mule' in the middle of the word. It takes a stubborn mule-like effort (or a lot of whisking) to force oil and water to get along. Whisking oil and water until they behave.

When not to use

Do not use for simple mixing of compatible liquids, like water and juice; it must involve liquids that naturally repel each other.

Fun facts

Egg yolk is one of the most powerful natural emulsifiers in the kitchen because it contains lecithin, a molecule with one water-loving end and one oil-loving end.