- can be
involved in the
process of
emulsification:
Surface tension theory –
according to this theory,
emulsification takes place by
reduction of interfacial...
- 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...
- 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...
-
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...
- but
essential system of
identity preservation (IP).
Lecithins have
emulsification and
lubricant properties, and are a surfactant. They can be completely...
-
chocolate industry as an
emulsifier,
often as
alternative to lecithin. At room
temperature it is liquid.
Ammonium phosphatide Emulsifier YN E
number E442 Polyglycerol...
- lean meat
emulsified with fat. The
emulsification can be
accomplished by grinding, sieving, or puréeing the ingredients. The
emulsification may either...
-
suspended in the drink.
Opaque limoncello is the
result of
spontaneous emulsification (otherwise
known as the ouzo effect) of the
sugar syrup and extracted...
-
Polysorbate 80 is a
nonionic surfactant and
emulsifier often used in pharmaceuticals, foods, and cosmetics. This
synthetic compound is a viscous, water-soluble...
