- 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...
-
hydrophilic and lipophilic), and are used for
smoothing food textures,
emulsifying,
homogenizing liquid mixtures, and
repelling sticking materials. Lecithins...
- for
preservatives were added, in 1970
antioxidants were added, in 1974
emulsifiers, stabilisers,
thickeners and
gelling agents were
added as well. The numbering...
- nutrients,
mineral salts,
oxidants and reductants,
bleaching agents and
emulsifiers. They are food
additives combined with
flour to
improve baking functionality...
-
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...
-
Polysorbate 80 is a
nonionic surfactant and
emulsifier often used in pharmaceuticals, foods, and cosmetics. This
synthetic compound is a viscous, water-soluble...
-
lemon juice,
raspberry syrup, and egg white. The egg
white acts as an
emulsifier,
forming the drink's
characteristic foamy head. The
Clover Club ****tail...
- 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...
-
chocolate industry as an
emulsifier,
often as
alternative to lecithin. At room
temperature it is liquid.
Ammonium phosphatide Emulsifier YN E
number E442 Polyglycerol...
