- on the
volume fraction of both
phases and the type of
emulsifier (surfactant) (see
Emulsifier, below) present.
Emulsion stability refers to the ability...
-
Emulsifying wax is a
cosmetic emulsifying ingredient. The
ingredient name is
often followed by the
initials NF,
indicating that it
conforms to the specifications...
- for
preservatives were added, in 1970
antioxidants were added, in 1974
emulsifiers, stabilisers,
thickeners and
gelling agents were
added as well. The numbering...
-
hydrophilic and lipophilic), and are used for
smoothing food textures,
emulsifying,
homogenizing liquid mixtures, and
repelling sticking materials. Lecithins...
-
expected of a
light oil. However, when it
comes in
contact with
water it
emulsifies,
becoming a
thick creamy white substance. It has a
sweet and
mildly pungent...
-
Polysorbate 80 is a
nonionic surfactant and
emulsifier often used in pharmaceuticals, foods, and cosmetics. This
synthetic compound is a viscous, water-soluble...
- 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...
- food
additive composed of
diglycerides and
monoglycerides used as an
emulsifier in
foods such as
infant formula,
fresh pasta, jams and jellies, chocolate...
-
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...
- peas.
Sometimes other pasta shapes are used.
Vodka in
penne alla
vodka emulsifies the
sauce and
enhances flavor.
While most of the
alcohol evaporates during...
