Source : Webster's Revised Unabridged Dictionary (1913)

Emulsin \E*mul"sin\, n. [See {Emulsion}, {Emulge}.] (Chem.)
   (a) The white milky pulp or extract of bitter almonds. [R.]
   (b) An unorganized ferment (contained in this extract and in
       other vegetable juices), which effects the decomposition
       of certain glucosides.