emulsifiers

listen to the pronunciation of emulsifiers
İngilizce - Türkçe
İngilizce - İngilizce
plural of emulsifier
emulsifier
An emulsifier is used with certain types of inspection penetrants to make oil in the penetrant water dispersible and therefore water washable
emulsifier
An aqueous additive used to keep soils dispersed throughout the cleaning fluid
emulsifier
A substance which when added to two liquids which usually do not mix, allows them to mix uniformly
emulsifier
A material that binds two different materials together An example of this would be beeswax that is used in making creams to bind together the oil and water together and keep them from separating Others are cornflour (corn starch), lecithin, borax, and several other waxes
emulsifier
A chemical that aids in suspending one liquid in another Usually an organic chemical in an aqueous solution
emulsifier
A substance that promotes the suspension of one liquid in another
emulsifier
A substance that helps an emulsion form, or helps keep an emulsion from separating
emulsifier
An agent that acts to stabilize an emulsion The emulsifier may make it easier to form an emulsion and to provide stability against aggregation and possibly against coalescence
emulsifier
An emulsifier is a substance used in food manufacturing which helps to combine liquids of different thicknesses. a substance that is added, especially to food, to prevent liquids and solids from separating
emulsifier
A substance that, when added to a mixture of two or more substances that normally do not mix, allows the substances to stay mixed with one another These substances allow for a more stable emulsion (see below) to be formed
emulsifier
An additive used in the preparation and processing of foods, used to blend or mix ingredients together and keep them from separating
emulsifier
A compound or substance which promotes and stabilizes a finely divided dispersion of oil and water
emulsifier
a surface-active agent that promotes the formation of an emulsion
emulsifier
{i} agent which promotes the stabilization of an emulsion
emulsifier
A substance able to mix water with fatty substances such as oils, fats, and waxes It is a basic ingredient in all lotions and creams There are two types of emulsifiers: oil-in-water and water-in-oil emulsifiers O/w-emulsifiers mix "oil drops" in aqueous solutions (e g lotions), whereas w/o-emulsifiers mix "water drops" in oily solutions (e g fatty creams)
emulsifier
Surfactant used to stabilise suspensions of one liquid in another, e g oil based pesticide formulations in water or water based pesticide formulations in oil
emulsifier
A material containing two types of molecular groups, one of which will orient in water and the other in oil It will, thus, tie together two dissimilar liquids
emulsifier
Substances used to bind or stabilize an emulsion An example of an emulsion would be an oil and vinegar salad dressing once shaken
emulsifier
A substance that lets oil and water mix into a smooth liquid
emulsifier
Chemical, such as a surfactant, which allows oil to be mixed with water to form an emulsion
emulsifier
A surface active substance which promotes the suspension of one liquid in another
emulsifier
A surface active substance with affinity to both water and lipids and therefore, in food, has the ability to form an emulsion from two immiscible liquids It achieves this by reducing the surface tension of both components Emulsifiers are used in mayonnaise, sponges, cakes, bread and many other bakery products Typical emulsifiers include monoglycerides, DATEM, Sodium Stearoyl-2-Lactylate (see surfactant) top of page
emulsifier
A chemical that helps suspending one liquid in another Emulsion Dispersion of one liquid in another liquid, occurs when a liquid in insoluble
emulsifier
An additive that promotes the formation of a stable mixture, or emulsion, of oil and water
emulsifier
Additive that promotes the formation of a stable mixture, or emulsion, of oil and water Common emulsifiers are: metallic soaps, certain animal and vegetable oils, and various polar compounds
emulsifier
a substance that is used to prevent the liquids in an emulsion from separating into layers