emulsion

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emulsion

 [e-mul´shun]
a mixture of two immiscible liquids, one being dispersed throughout the other in small droplets; a colloid system in which both the dispersed phase and the dispersion medium are liquids. Margarine, cold cream, and various medicated ointments are emulsions. In some emulsions the suspended particles tend to join together and settle out; hence the container must be shaken each time the emulsion is used.
film emulsion a dehydrated gel emulsion of light- or radiation-sensitive silver halide that is applied to a suitable base.

e·mul·sion

(ē-mŭl'shŭn),
A system containing two immiscible liquids in which one is dispersed, in the form of small globules (internal phase), throughout the other (external phase) (for example, oil in water [milk] or water in oil [mayonnaise]).
[Mod. L. fr. e-mulgeo, pp. -mulsus, to milk or drain out]

emulsion

/emul·sion/ (e-mul´shun) a mixture of two immiscible liquids, one being dispersed throughout the other in small droplets; a colloid system in which both the dispersed phase and the dispersion medium are liquids.

emulsion

[imul′shən]
Etymology: L, emulgere, to milk out
1 a system consisting of two immiscible liquids, one of which is dispersed in the other in the form of small droplets.
2 (in photography) a composition sensitive to actinic rays of light, consisting of one or more silver halides suspended in gelatin applied in a thin layer to film.

emulsion

Pharmacology A suspension of droplets of one liquid in another–eg, oil, water. See Emulsifier.

e·mul·sion

(ē-mŭl'shŭn)
A system containing two immiscible liquids in which one is dispersed, in the form of very small globules (internal phase), throughout the other (external phase).
[Mod. L. fr. e-mulgeo, pp. -mulsus, to milk or drain out]

emulsion

system containing two immiscible liquids, in which one is dispersed as tiny droplets (internal phase) throughout the other (external phase), by addition of an emulsifying agent
  • oil-in-water emulsion water-based emulsion with oil globules suspended in water

  • water-in-oil emulsion oil-based emulsion with water droplets suspended in oil

e·mul·sion

(ē-mŭl'shŭn)
A system containing two immiscible liquids in which one is dispersed, in the form of small globules, throughout the other.
[Mod. L. fr. e-mulgeo, pp. -mulsus, to milk or drain out]

emulsion (ēmul´shən),

n a colloidal dispersion of one liquid in another. See also suspension.
emulsion, digestive,
n the suspension of fat globules, usually in the bile acid of the small intestine, and their resulting breakdown into smaller particles as part of the digestive process. See also emulsifiers.
emulsion, double,
n a suspension of sensitive silver halide salts impregnated in gelatin and coated on both sides of a radiographic film base.
emulsion, silver,
n a suspension of sensitive silver halide salts impregnated in gelatin and used for coating photographic plates and radiographic films.
emulsion, single,
n a suspension of sensitive silver halide salts im-pregnated in gelatin and coated on only one side of a radiographic film base.

emulsion

a mixture of two immiscible liquids, one being dispersed throughout the other in small droplets; a colloid system in which both the dispersed phase and the dispersion medium are liquids. Margarine, cold cream and various medicated ointments are emulsions. In some emulsions the suspended particles tend to join together and settle out; hence the container must be shaken each time the emulsion is used.

x-ray emulsion
radiation-sensitive coating of an x-ray film consisting of a suspension of finely divided grains of silver halide in gelatin.
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Additives Offered: adhesion promoters, algicides, anti-blocking agents, anti-flooding agents, anti-foaming agents, anti-marring agents, antioxidants, anti-sagging agents, anti-settling agents, anti-skinning agents bactericides, biocides, catalysts, corrosion inhibitors, dispersing agents, driers, emulsifying agents, flame retardants, flow control agents, fungicides, mildewcides, plasticizers, slip aids, stabilizers, surfactants, thickening agents, water treatment chemicals
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The in-depth analysis of the North American food & beverages texturants market by function, such as, thickening agents, gelling agents, emulsifying agents, stabilizing agents, and other agents has been given in this report.
Additives Offered: abrasives/anti-skid, anti-blocking agents, anti-foaming agents, anti-marring agents, anti-settling agents, anti-skinning agents, dispersing agents, emulsifying agents, flatting agents, flow control agents, slip aids, suspension agents, texturizers, thickening agents, waxes
Thickening agents - Gelling agents - Emulsifying agents - Stabilizing agents - Others
Additives Offered: adhesion promoters, algicides, anti-blocking agents, anti-foaming agents, antioxidants, anti-rust agents, anti-skinning, bactericides, biocides, catalysts, corrosion inhibitors, dispersing agents, driers, emulsifying agents, flame retardants, flow control agents, fungirides, light stabilizers, mildeweides, plasticizers, surfactants, thickening agents, UV absorbers, water treatment chemicals
In terms of the functionalities segmentation, gelling agents dominate the market followed by emulsifying agents.
These surfactants help increase foam volume and stability, aid in thickening when combined with other surfactants and are excellent wetting and emulsifying agents.
Additives offered: algicides, anti-blocking agents, anti-flooding agents, anti-foaming agents, anti-marring agents, anti-sagging agents, anti-settling agents, dispersing agents, emulsifying agents, flow control agents, fungicides, glycerine, mildewcides, plasticizers, slip aids, stearates, surfactants, suspension agents, thickening agents
Gallagher, Croda was the first to explore the application of phosphate esters to hair care, both as powerful emulsifying agents and conditioning agents able to withstand pH extremes.