- 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...
-
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...
-
Membrane emulsification (ME) is a
relatively novel technique for
producing all
types of
single and
multiple emulsions for DDS (drug
delivery systems),...
- calcium-sequestering agent,
often mistakenly called an "
emulsifier" ("
emulsifying salt" and "
emulsifying agent" are correct, however), to stop
calcium from...
- GMS is a food
additive used as a thickening,
emulsifying, anticaking, and
preservative agent; an
emulsifying agent for oils, waxes, and solvents; a protective...
-
chocolate industry as an
emulsifier,
often as
alternative to lecithin. At room
temperature it is liquid.
Ammonium phosphatide Emulsifier YN E
number E442 Polyglycerol...
-
hydrophilic and lipophilic), and are used for
smoothing food textures,
emulsifying,
homogenizing liquid mixtures, and
repelling sticking materials. Lecithins...
- pronunciation: [sos ɡʁibiʃ]) is a cold egg
sauce in
French cuisine, made by
emulsifying hard-boiled egg
yolks and
mustard with a
neutral oil like
canola or grapeseed...
-
gravy of cream,
tomatoes and
Indian ****es. This dish is
prepared by
emulsifying tomatoes, onions,
ground cashews,
clarified butter and
cream into a curry...
