EMULSIFY (verb) : to form into an emulsion, i.e. a liquid suspension in which the particles of the solute are too large to dissolve, and instead remain in suspension dispersed more or less evenly within the solvent. Where liquids are suspended in other liquids, they are said to be
immiscible, or unblendable, and can normally be separated by physical means as opposed to chemical means.
Examples are milk (fat suspended in watery whey) and photographic coatings (metallic compounds are dispersed throughout a thick coating on the film).