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 ?
M2 PRESSWIRE-September 3, 2019-: Global Bitumen Emulsifier Market Trends Analysis (2013-2018) and Forecast (2019-2024) by End-use & Industry
Ammonium Phosphatide Market Forecast by Application (Bakery, confectionary, Ice Creams, Fillings and Coatings, Dairy, others), By Origin (Natural, Synthetic), By Function (Emulsifier, Thickener, Gelling Agents, Stabilizer) & by Region.
The principal function of DAG is related to their amphiphilic nature and surface-active properties, being well-known as emulsifier ingredients in food industry (Martin et al., 2014).
Their main business is emulsifier and stabilizers blends for the food industry and are expert in the applications of the bakery, confectionaries, dairy, ice cream and lipid that's margarine products.
Four new distribution partners have been appointed to market Palsgaard's emulsifier and stabiliser solutions across the Middle East.
The researchers added each emulsifier to oil-in-water samples, then passed the samples through a microfluidizer to reach final concentrations of 0.1%, 0.25% and 0.5%.
As we all know, the appropriate emulsifier profoundly impacts the whole emulsion polymerization.
Therefore, when O/W nanoemulsions are used as nanocarriers in delivery systems, the interfacial membrane formed by the emulsifier is an important factor in controlling the ability of the emulsion to protect the encapsulated functional compounds and to inhibit their diffusion from the oil droplets into the aqueous phase.
Such an insolubility issue is commonly addressed with the addition of an emulsifier, a chemical that features a water-soluble region and a fat-soluble region in its molecular structure.
Various methods have been used to control starch retrogradation, namely, physical techniques (temperature, pressure, humidity, and storage conditions), the addition of food additives (emulsifier, hydrocolloids, and nonstarch polysaccharides), enzymolysis, and biotechnological modifications [4].