1 By means of the soap thus formed, fat is emulsified during digestion.
2 The fat is finely emulsified , and thus prepared for prompt digestion and absorption.
3 The emulsified form is represented by cream, olive oil, and nuts.
4 Once it is emulsified , fold in the capers, tomato and olives.
5 The body is contoured and sculpted and the fat, once emulsified , is extracted.
6 There are several basic rules that apply to the making of any emulsified sauce:
7 When a fat is emulsified , it often looks like milk.
8 Meanwhile, beat together the mustard, oil and vinegar until emulsified .
9 Add half the lemon juice, then gradually add grape seed oil and process until emulsified .
10 Add remaining 30g butter and whisk in until emulsified .
11 The classic hot egg sauces, hollandaise and béarnaise and their offspring, are egg - emulsified butter sauces.
12 While continuing to blend, slowly add the oil; blend for 30 seconds or until well emulsified .
13 Fats can be emulsified by several different substances.
14 The Pickering emulsion consists of emulsified polymer precursors stabilized by conductive nanoparticles in an ethanol carrier.
15 Gradually add the olive oil, drop by drop while continually beating, until the mixture has emulsified .
16 Whisk together the remaining 30ml olive oil with 30ml water until emulsified .
Другие примеры для термина "emulsified"
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