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.
References in periodicals archive ?
The emulsifying agent should rapidly form a film to prevent the coalescence of the dispersed globules.
External emulsifying agents are surfactants that are used to disperse the pre-formed silicone-alkyd in water.
The yolk of an egg is a rich source of emulsifying agents, which help suspend fat evenly throughout cooking, hence their importance in making mousses and souffles.
Unique properties in melts, blends and solutions lead to their use as adhesives, emulsifying agents, thermoplastic elastomers, compatibilizers, etc.
By comparison, food additives, like certain anticaking, leavening or emulsifying agents, add about 25 to 50 milligrams.
Water-based products may also tend to cause build-up on the mold, owing to the surfactants and/or other emulsifying agents used in water-based products.
The emulsifying agents fall into three major categories namely: (1) Cationic, (2) Anionic and (3) Nonionic.
KSG-360Z: This series' crosslinked elastomer silicone gels are emulsifying agents with an excellent, smooth-skin feel that can be used to produce unique water-in-silicone and water-in-oil products.
Additives Offered: anti-flooding agents, anti-foaming agents, anti-marring agents, anti-sagging agents, anti-settling agents, anti-skinning agents, dispersing agents, driers, emulsifying agents, flatting agents, flow control agents, slip aids, stabilizers, suspension agents, UV absorbers
Alongside flame retardants and plasticizers, the company's product range includes bonding agents, modifiers, blowing agents, antistatics and emulsifying agents.
Additives Offered: abrasives/anti-skid, anti-marring agents, antioxidants, emulsifying agents, flame retardants, light stabilizers, slip aids, stabilizers, UV absorbers, waxes
Therefore, an ideal egg replacer system would include both a WPC with enhanced functional properties blended together with selected emulsifying agents that would fulfill all the functions of eggs in bakery products.