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

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.
References in periodicals archive ?
The future of the bitumen emulsifier market looks promising with opportunities in the roadways, roofing, and other markets.
The study finds that another important reason why confectioners are choosing ammonium phosphatide as an emulsifier over lecithin is the increasing consumer preference for low-calorie and low-fat food products.
The principal function of DAG is related to their amphiphilic nature and surface-active properties, being well-known as emulsifier ingredients in food industry (Martin et al., 2014).
Dietary exposures for the safety assessment of seven emulsifiers commonly added to foods in the United States and implications for safety.
Fu, "Synthesis and characterization of a novel series of cationic fumaric polymerizable emulsifiers," Journal of Surfactants and Detergents, vol.
As shown in Table 1, the emulsions stabilized with different emulsifiers in the absence of iron had different initial [alpha]-tocopherol decomposition rates, whereas little difference was observed in the initial [alpha]-tocopherol decomposition rates for emulsions stabilized with different emulsifiers in the presence of iron.
The results from Figure 1(b) showed that there was no significant difference in [DELTA][H.sub.r]/[DELTA][H.sub.g] value between the control and emulsifiers at -20[degrees]C (P > 0.05).
The aim of this work is to assess the mechanism of emulsifiers effect like SMO and some PIBSA-derivatives, that are most abundantly used in world practice, and also to develop an effective domestic emulsifier of reverse emulsions.
In general, the addition of emulsifiers and hydrocolloids enhance the value as improvers of bakery products.
FTIR analysis of the other two was done after 10 months of storage along with two available emulsifiers (Figures 3-6).
APGs are also gaining importance as sugar emulsifiers for drug dosage forms.
Emulsifiers, food additives found in most processed foods to aid texture and extend shelf life, can alter gut microbiota and enable intestinal inflammation.