emulsify

If your aioli breaks, or doesn’t emulsify and looks clumpy instead of smooth, fix it by starting over in a clean bowl with a fresh egg yolk.

Emulsify evenly by shaking (either by hand or in a shaking machine) for ten minutes.

With a platinum loop emulsify the growth from the surface of the medium as evenly as possible in the saline solution.

In any method it is necessary to saponify or emulsify the grease on the grain, or difficulties occur in dyeing and finishing.

They also saponify and emulsify the grease, and it is obvious, therefore, that liming can be carried too far.

Its chief purpose is to emulsify fats and to supply the alimentary tract with the requisite amount of moisture.