emulsifier

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e·mul·si·fy

 (ĭ-mŭl′sə-fī′)
tr.v. e·mul·si·fied, e·mul·si·fy·ing, e·mul·si·fies
To make into an emulsion.


e·mul′si·fi′a·ble (-fī′ə-bəl), e·mul′si·ble (-sə-bəl) adj.
e·mul′si·fi·ca′tion (-fĭ-kā′shən) n.
e·mul′si·fi′er n.

emulsifier

(ɪˈmʌlsɪˌfaɪə)
n
(Chemistry) an agent that forms or preserves an emulsion, esp any food additive, such as lecithin, that prevents separation of sauces or other processed foods

emulsifier

A substance which both assists the formation of an emulsion and stabilizes it when formed.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.emulsifier - a surface-active agent that promotes the formation of an emulsion
lecithin - a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier
surface-active agent, surfactant, wetter, wetting agent - a chemical agent capable of reducing the surface tension of a liquid in which it is dissolved
Translations
emulgaator
emulsionante

emulsifier

[ɪˈmʌlsɪˌfaɪəʳ] Nagente m emulsionador, emulsionante m

emulsifier

[ɪˈmʌlsɪfaɪər] n (for foods)émulsifiant m

emulsifier

nEmulgator m
References in periodicals archive ?
3 ingredients: sugar, wheat flour, vegetable fat, ascorbic acid, emulsifiers, antioxidants, dry milk whey, coconut oil, dry milk, corn starch, peanuts, cocoa liquor, cocoa butter substitute, lecithin, cocoa powder , salt, baking powder, food flavors, waffle quality improver.
Their results show that lactose esters containing decanoate and myristate may be useful emulsifiers in food systems.
Our product portfolio of emulsifiers, along with our formulating experience and market knowledge, form the basis for innovative, consumer-oriented formulations," said Tammo Boinowitz, head of the personal care business line of Evonik.
Food Encapsulation Market by Shell Material (Polysaccharides, Proteins, Lipids, Emulsifiers & Others), Core Phase (Vitamins, Probiotics, Flavors & Essences, & Others), Technology (Physical, Chemical & Physico-Chemical), & by Region - Global Forecasts to 2021
Classical ideas of influence on SAS emulsifying ability of its interphase activity and size of the hydrophilic-lipophilic balance (HLB) of molecule [1] are the cornerstone of the effective emulsifiers choice.
Hydrocolloids and emulsifiers are major two types of substances which are mostly used in baking units.
Two conventional emulsifiers available in the market were used to compare the properties of the emulsions and the paints made with it.
USPRwire, Wed Feb 17 2016] INDIAN FOOD EMULSIFIERS MARKET By Type (Mono-, Di-Glycerides, Lecithin, Sorbitan Esters, Stearoyl Lactylates, Polyglycerol Esters), Application (Bakery, Confectionery, Convenience, Dairy, Meat) & Source (Plant, Animal) Trend & Forecast to 2020
In addition, it will offer RSPO certified sustainable emulsifiers from a Mass Balance (MB) source as standard.
The rise in the number of food borne diseases is driving the growth of the food emulsifiers market as emulsifiers are needed to maintain the overall quality of the product and to retain the fat in food products.
APGs are also gaining importance as sugar emulsifiers for drug dosage forms.
These diseases have increased significantly since the mid-1900s, coinciding with the introduction of emulsifiers in processed food.