喜樂美語
  1. 1

    An emulsifier is a substance you add so a mix does not split. The classic job is oil and water: they do not want to stay together, and an emulsifier helps them stay as one smooth mix. Food people also use it so a sauce or ice cream does not separate — liquid and fat, or liquid and bits that would settle. You will see it on packets (things like lecithin). In the kitchen, egg and mustard can do this job. It is not a flavour; it does not make the food taste of something new.

    乳化劑

    例句逐字對照、搭配詞、易混淆字

    這一義的完整解析還沒打開。訂閱後可以看到例句怎麼拆、常跟哪些字一起出現， 以及容易跟它搞混的字。

    看看訂閱內容

組成emulsify（使變成光滑的混合）+ -er（做這件事的東西）。

同家族的字

  • emulsify動詞：讓兩種液體混成光滑的一體
  • emulsion那個混好、暫時不分離的混合物（乳狀液）

原始詞典資料1 筆記錄

以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。

emulsifiernoun/ˈɪi.mʌl.sɪf.aɪ.ə(ɹ)/

  • 1

    A substance that helps an emulsion form, or helps keep an emulsion from separating.

    • The lecithin in egg yolks is often used as an emulsifier.

資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。