- on the
volume fraction of both
phases and the type of
emulsifier (surfactant) (see
Emulsifier, below) present.
Emulsion stability refers to the ability...
-
Emulsified fuels are a type of
emulsion that
combines water with a
combustible liquid, such as oil or fuel. An
emulsion is a
specialized form of dispersion...
-
Emulsifying wax is a
cosmetic emulsifying ingredient. The
ingredient name is
often followed by the
initials NF,
indicating that it
conforms to the specifications...
- for
preservatives were added, in 1970
antioxidants were added, in 1974
emulsifiers, stabilisers,
thickeners and
gelling agents were
added as well. The numbering...
-
hydrophilic and lipophilic), and are used for
smoothing food textures,
emulsifying,
homogenizing liquid mixtures, and
repelling sticking materials. Lecithins...
- 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...
-
lemon juice,
raspberry syrup, and egg white. The egg
white acts as an
emulsifier,
forming the drink's
characteristic foamy head. The
Clover Club ****tail...
- food
additive composed of
diglycerides and
monoglycerides used as an
emulsifier in
foods such as
infant formula,
fresh pasta, jams and jellies, chocolate...
- lean meat
emulsified with fat. The
emulsification can be
accomplished by grinding, sieving, or puréeing the ingredients. The
emulsification may either...
-
reaction is
glycerol and
salts of
fatty acids.
Fatty acids in the soap
emulsify the oils in dirt,
enabling the
removal of oily dirt with water. Partial...
