The quality or capacity of a substance to be able to be broken down into tiny droplets mixed evenly throughout another liquid.
From emulsifiable (capable of being emulsified) + -ity (suffix forming nouns denoting state or condition). Emulsifiable comes from emulsify, from Latin emulgere (to milk out), combining e- (out) + mulgere (to milk).
This word describes what makes mayonnaise possible—egg yolk has incredible emulsifiability, which is why it can turn oil and vinegar from two separate liquids into one creamy sauce. The same concept helps medicines deliver drugs through your bloodstream and makes personal care products work!
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