- can be
involved in the
process of
emulsification:
Surface tension theory –
according to this theory,
emulsification takes place by
reduction of interfacial...
- effect,
membrane emulsification allows the use of shear-sensitive ingredients, such as
starch and proteins. The
membrane emulsification process is generally...
-
Emulsifying wax is a
cosmetic emulsifying ingredient. The
ingredient name is
often followed by the
initials NF,
indicating that it
conforms to the specifications...
- OO-zoh), also
known as the
louche effect (/luːʃ/ LOOSH) and
spontaneous emulsification, is the
phenomenon of
formation of a
milky oil-in-water
emulsion when...
- but
essential system of
identity preservation (IP).
Lecithins have
emulsification and
lubricant properties, and are a surfactant. They can be completely...
-
outflow almost immediately.
During emulsification, the
abrupt variations in flow at the
start and end of
emulsification of each
fragment can
cause fluctuations...
- food
additive composed of
diglycerides and
monoglycerides used as an
emulsifier in
foods such as
infant formula,
fresh pasta, jams and jellies, chocolate...
-
Polysorbate 80 is a
nonionic surfactant and
emulsifier often used in pharmaceuticals, foods, and cosmetics. This
synthetic compound is a viscous, water-soluble...
-
Emulsified fuels are a type of
emulsion that
combines water with a
combustible liquid, such as oil or fuel. An
emulsion is a
specialized form of dispersion...
- This
subjects the
fluid to high
turbulence and may
result in
mixing or
emulsification. Ryan, David; Simmons, Mark; Baker,
Michael (2017). "Determination of...
