emulsifier

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emulsifier

 [emul´sĭ-fi″er]
a substance used to make an emulsion.

e·mul·si·fi·er

(ē-mŭl'si-fī-ĕr),
An agent (for example, gum arabic, yolk of an egg) used to make an emulsion of a fixed oil. Soaps, detergents, steroids, and proteins can act as emulsifiers; they stabilize two-phase systems of oil and aqueous phases.

emulsifier

/emul·si·fi·er/ (e-mul´sĭ-fi″er) an agent used to produce an emulsion.

emulsifier

[imul′sifī′ər]
Etymology: L, emulgere, to milk out, facere, to make
a substance such as egg yolk or gum arabic that can cause oil to be suspended in water.

emulsifier

Food industry
A substance added to foods that maintains the oils and fats mixed with a water base, preventing their separation.

e·mul·si·fi·er

(ē-mŭl'si-fī-ĕr)
An agent (e.g., gum arabic or egg yolk), used to make an emulsion of a fixed oil. Soaps, detergents, steroids, and proteins can act as emulsifiers.

emul·si·fi·er

(ē-mŭl'si-fī-ĕr)
An agent (e.g., gum arabic, yolk of an egg) used to make an emulsion of a fixed oil. Soaps, detergents, steroids, and proteins can act as emulsifiers.

emulsifier

(imul´səfīər),
n an agent such as gum arabic or egg yolk used to suspend droplets of oil in a water-based solution. An agent to maintain any element or particle in suspension within a fluid medium.

emulsifier

a substance used to make an emulsion.
References in periodicals archive ?
Its presence dominated the stability of the WOW emulsions, irrespective of the high HLB emulsifier present.
Total quantity or scope: Lot 1 supply and recovery of synthetic emulsifiers
Chassaing and Gewirtz's findings suggest emulsifiers might be partially responsible for this disturbance and the increased incidence of these diseases.
The natural ingredient provides baked goods with high volume, extended freshness and a soft texture without the need for emulsifiers, thickeners or technical enzymes.
Shelf life was tested by warming the emulsifiers and checking for chemical reactions that signal oxidation has occurred.
In other words, the use of ethoxylated emulsifiers and the large energy consumption that is required for the heating/cooling steps is crucial when using the standard PIT method for the production of nanoemulsions.
Nonionic emulsifiers expanded the formulation opportunities by expanding the scope of compatible functional materials.
Mixing is so thorough that it may reduce or eliminate the need for emulsifiers or solvents, Thinky says.
With a new, patented concept in rotor/stator generator design, X-Series Mixer Emulsifiers can produce sub-micron emulsions faster than any conventional rotor/stator mixer -- and for a fraction of the cost of a high pressure homogenizer.
But excessive levels of emulsifiers may cause stomach upsets, while colourings and preservatives have been linked to allergies and hyperactivity.