- on the
volume fraction of both
phases and the type of
emulsifier (surfactant) (see
Emulsifier, below) present.
Emulsion stability refers to the ability...
-
Polysorbate 80 is a
nonionic surfactant and
emulsifier often used in pharmaceuticals, foods, and cosmetics. This
synthetic compound is a viscous, water-soluble...
-
ingredient declaration by the term "emulsifying wax NF". Otherwise, the
emulsifier is
considered a
blended ingredient and the
individual components must...
- and
sunflower oil. It has low
solubility in water, but is an
excellent emulsifier. In
aqueous solution, its
phospholipids can form
either liposomes, bilayer...
- for
preservatives were added, in 1970
antioxidants were added, in 1974
emulsifiers, stabilisers,
thickeners and
gelling agents were
added as well. The numbering...
-
droplet size distributions.
Successful emulsification can be
carried out with much less
consumption of
emulsifier and energy, and
because of the lowered...
-
chocolate industry as an
emulsifier,
often as
alternative to lecithin. At room
temperature it is liquid.
Ammonium phosphatide Emulsifier YN E
number E442 Polyglycerol...
-
emulsifier,
stabilizer Polyphosphates –
mineral salt,
emulsifier Polysorbate 20 –
emulsifier Polysorbate 40 –
emulsifier Polysorbate 60 –
emulsifier Polysorbate...
- food
additive composed of
diglycerides and
monoglycerides used as an
emulsifier in
foods such as
infant formula,
fresh pasta, jams and jellies, chocolate...
- OO-zoh), also
known as the
louche effect (/luːʃ/ LOOSH) and
spontaneous emulsification, is the
phenomenon of
formation of a
milky oil-in-water
emulsion when...
