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 ?
Using the chosen emulsifiers and the dynamic mixer the emulsions have been prepared for which the "life time" [tau] at temperature of 25[degrees]C, i.
Hydrocolloids (guar gum, carboxymethyl cellulose) and emulsifiers DATEM (Diacetile tartaric acid of mono glycerides), DMG (dimono glyceride) were purchased from Sakhawat Essence (Lahore, Pakistan).
Emulsions prepared without emulsifier and with commercially available emulsifier show a higher extent of separation as compared to emulsions based on Sweet Sap indicating the higher efficiency of Sap as an emulsifier and, hence, better emulsion stability.
Growing demand for packaged and convenience food is one of the major factors boosting the demand for food emulsifier globally.
The team fed mice two very commonly used emulsifiers, polysorbate 80 and carboxymethylcellulsose, at doses seeking to model the broad consumption of the numerous emulsifiers that are incorporated into almost all processed foods.
For the emulsifiers (OA-5, OA-10 and OA-20) with same hydrophobic group, but different hydrophilic structure (different amount of -OCH 2 CH 2 - number), the results in Fig.
This stage has an important role in reactions that combine polarized fats us well as emulsifiers with proteins.
The detergent is an emulsifier, because it keeps the water and the fat as an emulsion.
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.
Danish food ingredients and sugar producer Danisco A/S announced on Tuesday (22 January) that it has agreed to acquire the emulsifiers producer Abitec Ltd from Associated British Foods Plc.
Nonionic emulsifiers expanded the formulation opportunities by expanding the scope of compatible functional materials.