emulsification
[/ɪˌmʌl.sɪ.fɪˈkeɪ.ʃən/]
nounfemininepl: emulsifications / emulsificações
emulsificação
1. the process of converting two immiscible liquids into a stable mixture by breaking one liquid into fine droplets dispersed throughout the other, typically aided by an emulsifier
The emulsification of oil and water requires the use of an emulsifying agent such as lecithin.
A emulsificação de óleo e água requer o uso de um agente emulsificante, como a lecitina.
2. in chemistry and food science, the formation of an emulsion where droplets of one phase are suspended in another phase
Proper emulsification is essential for creating smooth mayonnaise.
A emulsificação adequada é essencial para criar uma maionese suave.
3. the act or result of breaking down or reducing something into an emulsion
The emulsification process in the blender took only three minutes.
O processo de emulsificação no liquidificador levou apenas três minutos.
The term 'emulsificação' is predominantly used in technical, scientific, and industrial contexts in both Brazil and Portugal. It is particularly important in the cosmetics, pharmaceutical, food processing, and chemical industries. In Brazil, this terminology is standard in university chemistry programs and industrial settings. The concept is more commonly discussed in professional environments rather than everyday conversation.
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