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 ?
In general, the addition of emulsifiers and hydrocolloids enhance the value as improvers of bakery products.
However, with time, some of the smaller droplets will merge into larger droplets due to the absence of the stabilizing effect of the emulsifier (Figure 8).
Thus, the act mechanism of SMO emulsifier has classical nature, and lies in high interphase activity at the HLB optimum value.
Based on geography, the global food emulsifier market is segmented into North America, Europe, Asia-Pacific, and Rest of the World (RoW).
Addition of emulsifiers to food seemed to fit the time frame and had been shown to promote bacterial translocation across epithelial cells.
In those tests the bus was first run on 100% diesel fuel and then with a fuel, water and emulsifier mix in the proportions of 86,12.
Effect of Emulsifier Structure on Evaporation Resistance
In general, by adding flour to water, emulsifier is combined with proteins, fats and starch.
If you read the ingredients list of many food products, you will often see an emulsifier listed as an ingredient.
Shelf life was tested by warming the emulsifiers and checking for chemical reactions that signal oxidation has occurred.
The oil phase of the system consists of diethylhexyl carbonate, a light good spreading emollient and of the emulsifier system, polyglycery laurate and dilauryl citrate.
Dyneon, a 3M company, will launch its Adona Emulsifier at the ArabPlast Exhibition 2009, the Middle East's premier trade show for rubber, plastics and plastic processing, to be held from January 10 to 13 in Dubai.