emulsifying

简明释义

英[ɪˈmʌl.sɪ.faɪ.ɪŋ]美[ɪˈmʌl.sə.faɪ.ɪŋ]

adj. 乳化的

v. [化学]乳化（emulsify 的 ing 形式）

英英释义

单词用法

同义词

反义词

例句

1.The emulsifying volumes increase with the decreasing of PEO's molecular weight.

PEO的分子量对接枝共聚物乳化性能有重要影响。

2.Synthetic detergents replaced the soap with emulsifying agents, such as sodium lauryl sulphate.

合成洗涤剂乳化剂如十二烷基硫酸钠取代了皂粉。

3.Beeswax acts as an emulsifying agent.

蜂蜡可以用作乳化剂。

4.As a safe excipient, poloxamer 188 is often used as solubilizing agent, emulsifying agent and gene carrier in injection.

在注射给药方面，泊洛沙姆188可作为增溶剂、乳化剂以及基因药物的载体。

5.Sodium alginate, an emulsifying agent also derived from algae, used to create self-encapsulated spheres of liquids or purees.

海藻糖酸钠，一种乳化剂，也是提取于海藻，用作液体胶囊化。

6.The problems in production of SP-80 emulsifying agent studied in detail in this paper.

针对SP—80乳化剂生产过程中存在的问题进行了详细研究。

7.A coal slime test was carried out by use of diesel oil emulsified by new type of emulsifying reagent developed independently.

利用一种自主开发的新型乳化剂将柴油乳化后作为捕收剂进行煤泥浮选试验。

8.Cationic asphalt emulsion can be produced by using OT emulsifying agent.

用OT乳化剂可以制取很好的阳离子乳化沥青。

9.The emulsifying capacity of SAPP was reduced, while its emulsifying stability increased slightly.

降低了SAPP的乳化能力，然而其乳化稳定性稍有增加；

10.The chef used an emulsifying agent to create a smooth vinaigrette.

厨师使用了一个乳化剂来制作光滑的油醋汁。

11.In cosmetics, emulsifying ingredients help to blend oil and water-based components.

在化妆品中，乳化成分有助于混合油和水基成分。

12.The process of emulsifying milk creates a stable mixture of fat and water.

将牛奶乳化的过程创造了脂肪和水的稳定混合物。

13.Mayonnaise is made by emulsifying egg yolks with oil and vinegar.

蛋黄、油和醋的乳化制成了蛋黄酱。

14.The scientist studied the emulsifying properties of different surfactants.

科学家研究了不同表面活性剂的乳化特性。

作文

In the world of culinary arts, the process of creating a stable mixture of two immiscible liquids is known as emulsifying. This technique is essential in preparing various sauces, dressings, and creams that we often enjoy in our meals. The word emulsifying refers to the action of combining ingredients that typically do not mix well, such as oil and water. An emulsion is formed when one liquid is dispersed in another, and this can be achieved through the use of an emulsifier, which is a substance that helps stabilize the mixture. Common emulsifiers include egg yolk, mustard, and certain food additives that help keep the components from separating.

One of the most famous examples of emulsifying in cooking is the preparation of mayonnaise. Mayonnaise is made by slowly adding oil to egg yolk while whisking vigorously. The lecithin found in egg yolk acts as an emulsifier, allowing the oil to blend smoothly with the water content in the yolk. This process not only creates a creamy texture but also enhances the flavor of the dish. Without the emulsifying action of the egg yolk, the oil would simply float on top of the mixture, resulting in a separated and unappealing sauce.

Another common application of emulsifying is in salad dressings. A vinaigrette, for instance, typically consists of oil and vinegar. If you were to mix these two ingredients without an emulsifier, they would quickly separate. However, by adding a small amount of mustard or honey, you can create a stable emulsion that coats the salad greens evenly. The emulsifying properties of these ingredients allow for a more harmonious blend of flavors and textures, elevating the overall dining experience.

Beyond the kitchen, emulsifying plays a significant role in various industries, including cosmetics and pharmaceuticals. Many lotions and creams are formulated using emulsification techniques to combine water and oil-based ingredients. This ensures that the product remains stable and effective, providing the desired moisturizing properties without separation. In the pharmaceutical industry, emulsions are used to deliver medications in a more palatable form, making it easier for patients to consume.

Understanding the science behind emulsifying can greatly enhance one's cooking skills and appreciation for food. It is not merely about mixing ingredients; it involves a careful balance of ratios, temperatures, and techniques to achieve the desired result. Experimenting with different emulsifiers and methods can lead to delicious discoveries in the kitchen. For instance, trying out avocado as an emulsifier in dressings can add a unique flavor and creaminess that traditional methods may lack.

In conclusion, the process of emulsifying is a fundamental technique in both cooking and various industries. It allows for the creation of stable mixtures that enhance the flavor, texture, and overall quality of food products. By mastering the art of emulsifying, one can unlock a world of culinary possibilities and elevate their cooking to new heights. Whether you are a professional chef or a home cook, understanding how to effectively emulsify ingredients will undoubtedly enrich your culinary journey.

在烹饪艺术的世界中，创建两种不可混合液体的稳定混合物的过程被称为乳化。这一技术在准备各种酱汁、调料和奶油时至关重要，这些都是我们在餐点中经常享用的。乳化这个词指的是将通常不太容易混合的成分结合在一起的动作，例如油和水。乳液是在一种液体分散在另一种液体中的情况下形成的，这可以通过使用乳化剂来实现，乳化剂是一种帮助稳定混合物的物质。常见的乳化剂包括蛋黄、芥末和某些食品添加剂，它们有助于防止成分分离。

在烹饪中，乳化的一个著名例子是蛋黄酱的制作。蛋黄酱是通过在快速搅拌的同时缓慢加入油制成的。蛋黄中的卵磷脂作为乳化剂，允许油与蛋黄中的水分顺利混合。这个过程不仅创造了奶油般的质地，还增强了菜肴的风味。如果没有蛋黄的乳化作用，油就会简单地漂浮在混合物的顶部，导致酱料分离且不吸引人。

另一个常见的乳化应用是在沙拉酱中。例如，油和醋通常构成调味汁。如果不使用乳化剂，你将很快发现这两种成分会分开。然而，通过添加少量的芥末或蜂蜜，你可以创造出一种稳定的乳液，使其均匀地覆盖沙拉蔬菜。这些成分的乳化特性使得风味和质地更加和谐地融合，提升了整体的用餐体验。

除了厨房，乳化在化妆品和制药等多个行业中也发挥着重要作用。许多乳液和面霜都是使用乳化技术配制的，以结合水和油基成分。这确保了产品保持稳定和有效，提供所需的保湿特性而不发生分离。在制药行业，乳液被用来以更可口的形式输送药物，使患者更容易服用。

理解乳化背后的科学可以大大增强一个人的烹饪技巧和对食物的欣赏。它不仅仅是关于混合成分；而是涉及到比率、温度和技术之间的微妙平衡，以达到预期的结果。尝试不同的乳化剂和方法可以在厨房中带来美味的发现。例如，尝试将牛油果作为调味汁中的乳化剂，可以增加一种独特的风味和奶油感，而传统方法可能缺乏这种效果。

总之，乳化的过程是烹饪和各个行业中的一项基本技术。它允许创建稳定的混合物，从而增强食品产品的风味、质地和整体质量。通过掌握乳化的艺术，人们可以解锁烹饪的无限可能性，并将他们的烹饪提升到新的高度。无论你是专业厨师还是家庭厨师，理解如何有效地乳化成分无疑会丰富你的烹饪之旅。