emulsifier


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emulsifier

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 that facilitates emulsification and imparts stability to emulsions. The ability of emulsifiers to emulsify results from their capacity to accumulate on the boundary of two liquid phases, thus lowering the interphase tension, and to create a protective layer around the droplets, thus preventing coagulation and coalescence. The principal types of emulsifiers are soaps, soaplike surfactants, soluble compounds of high molecular weight, and highly dispersed solids.

A rule of thumb in the selection of emulsifiers is that soluble emulsifiers are always more soluble in the dispersion medium than in the dispersed phase and that insoluble solid emulsifiers are similarly better wetted by the dispersion medium. Therefore, sodium oleate, polyvinyl alcohol, and hydrophilic clay minerals, such as bentonites and kaolin, are suitable for producing oil-in-water emulsions, and metal soaps, carbon black, and substances containing asphalt and tar are suitable for producing water-in-oil emulsions (seeHYDROPHILIC AND HYDROPHOBIC CAPACITY). Mixtures are usually more effective emulsifiers than pure substances and are more often used as components of emulsions.

L. A. SHITS

emulsifier

[ə′məl·sə‚fī·ər]
(materials)

emulsifier

A substance which modifies the surface tension of colloidal droplets, keeping them from coalescing and keeping them suspended.
References in periodicals archive ?
The lower value y, reached during emulsifier introduction, the longer "life term" of emulsion (Table 1).
The high shear applied during emulsification causes water to convert into smaller droplets; however, sustainability of the size of the droplets depends on the presence and efficiency of the emulsifier used.
In general, the characteristics of emulsifiers in the bakery industry are to improve the dough strength, crumb structure, water absorption rate, brighter crumb and finer grains.
Food emulsifier market is segmented by product into stearoyl lactylatess, mono, di-glycerides & derivatives, sorbitan esters, lecithin and others.
Chassaing and Gewirtz's findings suggest emulsifiers might be partially responsible for this disturbance and the increased incidence of these diseases.
Then the fuel was replaced with a mixture of the same fuel, tap water and emulsifier.
1 were synthesized and the monolayer was formed by spraying mixture powder of 1-octadecanol and each emulsifier separately (W 1-octadecanol /W emulsifier =5/1).
Table 2 shows that an increase in the amount of brown rice flour and emulsifier resulted in an increase in volume of Sangak bread samples.
Ingredion is addressing these concerns by presenting manufacturers with ingredients to replace weighting agents: Q-NATURALE high efficiency emulsifier for natural beverages and PURITY GUM Ultra emulsifier for traditional beverages.
Assigned: Goodyear Tire & Rubber Key statement: The present invention discloses an emulsion polymerization process that comprises: (1) preparing an aqueous polymerization medium which is comprised of (a) at least one monomer, (b) a polymerization control agent, and an emulsifier, wherein the emulsifier is prepared in-situ within the aqueous polymerization medium; and (2) initiating polymerization of said monomer within the aqueous polymerization medium.
The detergent is an emulsifier, because it keeps the water and the fat as an emulsion.
Yao was able to modify the surface of phytoglycogen nanoparticle to make it behave like an emulsifier, creating phytoglycogen octenyl succinate, or PG-OS.