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emulsifier::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | surface-active agent, surfactant, wetter, wetting agent |
| Has types | lecithin |
| Derivation | emulsify |
Examples of emulsifier
emulsifier
Emulsifier 492 is sorbitan tristearate and 476 is polyglycerol polyricinoleate.
From the nzherald.co.nz
These molecules can act as an emulsifier, allowing water to mix with the biodiesel.
From the en.wikipedia.org
It's a byproduct of soy bean processing that is used as an emulsifier.
From the sacbee.com
It is used not only as an emulsifier for the sauce, but also adds a nice complex flavor.
From the huffingtonpost.com
First, the disc is rubbed from the centre out with a mix of wax, turpentine and emulsifier.
From the newscientist.com
This is an emulsifier most likely in here to keep the food moist.
From the nzherald.co.nz
While the non-stick coating still uses PTFE, it is applied without using PFOA as an emulsifier.
From the en.wikipedia.org
They attack and break down the acrylic emulsifier in the paint.
From the newscientist.com
The other emulsifier is polyglycerol polyricin-oleate which is produced from polyglycerol and castor oil.
From the nzherald.co.nz
- A surface-active agent that promotes the formation of an emulsion
- An emulsion is a mixture of two or more immiscible (unblendable) liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. ...
- A substance that helps an emulsion form, or helps keep an emulsion from separating
- (Emulsifiers) A typical emulsifier is produced from oil and glycerol. It enables two immisible phases to form a stable emulsion. It consists of a water-loving hydrophilic head and an oil-loving hydrophobic tail. ...
- (Emulsifiers) A chemical substance that keeps fats (or oils) dispersed in water or water droplets dispersed in fats (or oils). Emulsifiers are used in foods containing both fats (or oils) and water. Examples of emulsifiers are lecithin and mono and diglycerides. ...
- (Emulsifiers) Additives that allow oils to be blended with water, overcoming their natural reluntance to mix.
- (Emulsifiers) Agents used to assist and balance the ingredients during the production of emollients. Two or more nonmixable liquids are shaken together so thoroughly that they continue to appear to be homogenized. A good example is the emulsion of oil with water.
- (Emulsifiers) Essential ingredients of gelato, emulsifiers allow all components and ingredients to remain mixed together, and include mono- and di-glycerides.
- (Emulsifiers) These compounds have the ability to reduce surface tension between two immiscible phases, for example oil and water. They also can promote aeration.
