emulsified

The emulsified form is represented by cream, olive oil, and nuts.

Moreover, on standing the oil will not again separate from the water; it has been emulsified.

It is imperative that the oils and fats and caustic lye should be intimately incorporated or emulsified.

The fat was emulsified by the ammonium carbonate present, and could thus be easily removed.

It is asserted that fatty matters are emulsified to a certain extent by the alkaline ferments of the saliva.

The pint of lac solution ought, however, to be emulsified in the gelatine solution.

Vegetable fat in this form is emulsified and more easily assimilated than free animal fats, as in butter, etc.

Fluid and emulsified fats are the most easily digested, hence olive oil, cream, and egg yolk are highly desirable.

During the liming, the natural grease of the hide is saponified or emulsified, which prepares for its removal in scudding.

If sufficient sulphide be used to make the liming very short, then the grease is not "killed" (saponified or emulsified).