100 Examples of sentences containing the common noun "emulsion"

Definition

An emulsion is a mixture of two or more liquids that are usually immiscible (unmixable), where one liquid is dispersed in the form of small droplets within the other. Commonly, emulsions are used in food, cosmetics, and pharmaceuticals, where oil and water phases are combined.

Synonyms

• Suspension
• Mixture
• Blend

Antonyms

• Separation
• Solution
• Pure substance

Examples

1. The chef decided to emulsion the oil and vinegar to create a dressing.
2. To make the mayonnaise, you must emulsion the egg yolks with the oil gradually.
3. The cosmetic scientist worked to emulsion the water and oil phases for the lotion.
4. The painter preferred to emulsion the colors to achieve a desired hue.
5. When preparing the sauce, it is crucial to emulsion the ingredients properly.
6. The laboratory technician learned how to emulsion the samples for analysis.
7. In the kitchen, it is important to emulsion the ingredients to ensure a smooth texture.
8. The new recipe required the cook to emulsion the cream into the soup.
9. The artist demonstrated how to emulsion pigments for better blending.
10. Scientists often emulsion different compounds to study their interactions.
11. The salad dressing will not taste right unless you emulsion the components well.
12. To achieve a creamy consistency, you should emulsion the butter into the sauce.
13. The formulation engineer had to emulsion the oil and water to stabilize the product.
14. In his experiment, he learned how to emulsion various oils effectively.
15. The recipe instructs you to emulsion the ingredients until fully combined.
16. The milk is an example of a stable emulsion of fat in water.
17. To create a thick glaze, you must emulsion the sugar and water carefully.
18. The technician needed to emulsion the samples before running the tests.
19. The chef demonstrated how to emulsion the sauce without breaking it.
20. To make the ice cream, you need to emulsion the mixture properly.
21. The food scientist will emulsion the ingredients to study their behavior.
22. The recipe requires you to emulsion the butter into the mixture.
23. He learned to emulsion the ingredients for a smoother texture in the cake.
24. The product development team had to emulsion the oils to create a stable formula.
25. To enhance flavor, you should emulsion the garlic and herbs into the oil.
26. The instructions say to emulsion the dressing vigorously.
27. The emulsion process helps to emulsion ingredients that typically do not mix.
28. It is essential to emulsion the ingredients thoroughly for the best result.
29. The technique to emulsion the oil and water is crucial in many recipes.
30. The scientist will emulsion the samples to analyze their properties.
31. The emulsification process allows you to emulsion flavors together seamlessly.
32. The directive was to emulsion the components for improved stability.
33. The art of cooking requires you to emulsion various elements effectively.
34. The process of emulsifying helps to emulsion the ingredients evenly.
35. The chef showed us how to emulsion the ingredients for the sauce.
36. In the lab, they learned to emulsion different liquids to test their reactions.
37. The key to a successful dressing is to emulsion the vinegar and oil.
38. The artist will emulsion the paint to achieve a desired consistency.
39. The technician had to emulsion the samples before analysis.
40. To ensure a consistent flavor, always emulsion your ingredients well.
41. The food processor can help you emulsion the mixture quickly.
42. It is important to emulsion the mixture thoroughly for the best results.
43. The recipe required the chef to emulsion the cream into the soup.
44. The emulsification technique allows you to emulsion various liquids effectively.
45. To create a stable product, you must emulsion the ingredients properly.
46. The scientist advised to emulsion the samples to observe changes.
47. The key is to emulsion the oil and water slowly to avoid separation.
48. The chef demonstrated how to emulsion the sauce using a whisk.
49. Learning to emulsion ingredients is crucial for every aspiring cook.
50. The emulsion process allows you to emulsion flavors and textures.
51. The product developer had to emulsion the various components to stabilize the formula.
52. The instructions indicate how to emulsion the dressing for a smooth finish.
53. To make the vinaigrette, simply emulsion the oil and vinegar together.
54. The chef preferred to emulsion the sauce by hand for better control.
55. The tutorial showed how to emulsion the ingredients without a blender.
56. You need to emulsion the mixture until you achieve a homogeneous blend.
57. The emulsified mixture will ensure that all flavors are present when you emulsion it.
58. To create the perfect dip, you must emulsion the ingredients properly.
59. The laboratory technician will emulsion the liquids for further testing.
60. The key to a successful emulsion is to emulsion at the right speed.
61. In baking, it’s vital to emulsion fats and liquids correctly.
62. The artist learned to emulsion the colors for a better painting technique.
63. The recipe will fail if you do not emulsion the components correctly.
64. The emulsification process can be tricky if you don’t know how to emulsion properly.
65. The chef taught the students to emulsion the oil into the vinegar.
66. The scientist had to emulsion the samples before conducting the experiment.
67. The emulsified sauce is ready once you emulsion it until smooth.
68. The tutorial explained how to emulsion ingredients for a rich texture.
69. To create a stable emulsion, you must emulsion slowly and gradually.
70. The expert shared tips on how to emulsion different liquids.
71. A blender can help you emulsion the mixture more effectively.
72. The chef insisted on teaching them how to emulsion ingredients properly.
73. It is essential to emulsion the mixture to avoid separation.
74. The emulsification process allows you to emulsion the texture and flavor.
75. The key to a good vinaigrette is to emulsion it well.
76. To achieve the desired thickness, you need to emulsion the ingredients.
77. The painter decided to emulsion the colors to create depth in the artwork.
78. The food technologist needed to emulsion the oils for the product.
79. The recipe clearly instructs to emulsion all components together.
80. The technique to emulsion ingredients is crucial for many culinary applications.
81. The artist demonstrated how to emulsion different pigments effectively.
82. The emulsification process is essential to emulsion the liquids properly.
83. It’s important to emulsion the sauce to achieve a perfect texture.
84. The emulsified product will last longer if properly emulsioned.
85. The key to success is to emulsion the ingredients until fully blended.
86. Mixing too fast can prevent you from effectively emulsioning the components.
87. The chef taught them how to emulsion the sauce using a whisk.
88. Learning how to emulsion is a fundamental skill in cooking.
89. The technician had to emulsion before proceeding with the analysis.
90. To create a stable emulsion, you must emulsion the liquids at the right temperature.
91. The instructions guide users on how to emulsion the dressing.
92. The emulsification process can significantly affect the outcome if not done right.
93. The key step in the recipe is to emulsion the sauce until smooth.
94. The artist needed to emulsion the paint for better application.
95. It is essential to emulsion the ingredients thoroughly to prevent separation.
96. The chef learned how to emulsion different oils for unique flavors.
97. To improve texture, chefs often emulsion the ingredients before cooking.
98. The emulsified mixture can be used as a base for various sauces.
99. The scientist will emulsion the samples to evaluate their properties.
100. The ability to emulsion effectively can enhance your cooking skills.