- form water-in-oil emulsions.
Examples of food
emulsifiers are: Egg yolk – in
which the main
emulsifying and
thickening agent is lecithin. Mustard – where...
-
Emulsifying wax is a
cosmetic emulsifying ingredient. The
ingredient name is
often followed by the
initials NF,
indicating that it
conforms to the specifications...
-
Polysorbate 80 is a
nonionic surfactant and
emulsifier often used in pharmaceuticals, foods, and cosmetics. This
synthetic compound is a viscous, water-soluble...
-
hydrophilic and lipophilic), and are used for
smoothing food textures,
emulsifying,
homogenizing liquid mixtures, and
repelling sticking materials. Lecithins...
- of the fats and
protein of the
cheese emulsion from destabilization.
Emulsifying agents are made up of
amphiphilic molecules that act as an interface...
- GMS is a food
additive used as a thickening,
emulsifying, anticaking, and
preservative agent; an
emulsifying agent for oils, waxes, and solvents; a protective...
- are:
Absorption bases, e.g.,
beeswax and wool fat
Emulsifying bases, e.g.,
cetrimide and
emulsifying wax
Hydrocarbon bases, e.g., ceresine, microcrystalline...
- calcium-sequestering agent,
often mistakenly called an "
emulsifier" ("
emulsifying salt" and "
emulsifying agent" are correct, however), to stop
calcium from...
-
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...
- 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...
