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 ?
Some of bitumen emulsifiers companies profiled in this report include AkzoNobel, Kao Corporation, Arkema, Evonik Industries, DowDupont Honeywell International, Ingevity Corporation, Croda international, Vizag Chemical, and Rx Marine.
Confectioners and chocolate manufacturers are investing in sustainable emulsifiers, and these evolutions have rubbed off on ammonium phosphatide providers as well.
Emulsifiers can help to reduce the surface tension and increase the formation of emulsion droplets, stimulate the formation of micelles, promote the concentration of monoglycerides in the intestine, and facilitate the nutrient transport through the membrane, thus allowing a better nutrient absorption and utilization (Melegy et al., 2001; Siyal et al., 2017).
Summary: Non-PHO emulsifiers are designed to make this transition from PHO ingredients to alternatives such as non-PHO emulsifiers easy for manufacturers.
With 100 years of experience and active in over 100 countries today, the name of Palsgaard has become synonymous with the manufacture and supply of emulsifiers and stabilizers to the global confectionery, dairy, ice cream, bakery, mayonnaise, margarine, meat and related food industries.
Our technological strengths include extensive knowledge of waxes, emulsifiers, esters and their derivatives.
Our emulsifiers and stabilizers are perfectly aligned with this trend and our new distribution partners will ensure they are available in more Middle Eastern countries than ever before.'
Emulsifiers continue to enable oil and water to mix even after the mouthwash has been used.
Their results show that lactose esters containing decanoate and myristate may be useful emulsifiers in food systems.
where [W.sub.1] is the total weight of all monomers and emulsifiers and [W.sub.2] is the weight of the residual polymer.
Emulsifiers have surface activity, so they can create kinetically stable emulsions by absorbing at the surfaces of droplets newly formed during homogenization [6].