Emulgerte

Emulgerte is not a standard term in major dictionaries or technical glossaries. In German, the verb meaning to form an emulsion is emulgieren, and the standard simple past tense is emulgierte. The form emulgerte can appear as a nonstandard spelling, a misspelling, or a dialectal variant, but it is not regarded as a separate or preferred form in formal writing. In most contexts, correcting it to emulgierte is appropriate.

Linguistically, emulgerte may be encountered in texts of uncertain editorial quality or in OCR-transcribed material, where the letters g and r are misread or misordered. When used at all, it should be treated as a typographical error rather than as a distinct linguistic term. The noun corresponding to the process is Emulsion, and the act of forming one is emulgieren.

In chemistry and food science, emulsification refers to the process of dispersing droplets of one immiscible liquid within another, typically with the aid of an emulsifier or surfactant. Emulsions can be oil-in-water or water-in-oil and are stabilized by interfacial films that prevent coalescence of droplets. Common emulsifiers include lecithin, mono- and diglycerides, and various synthetic surfactants. Emulsions have wide applications in foods (mayonnaise, dressings), cosmetics (creams, lotions), pharmaceuticals, and paints.

See also: Emulsion, Emulsifier, Surfactant, Emulsification.