emulsifying agent


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emulsifying agent

[ə′məl·sə‚fī·iŋ ‚ā·jənt]
(materials)
disperser
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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The nature of the emulsifying agent controls the emulsion type rather than the oil-water-ratio or the method of emulsion preparation [16, 17, 34].
Influence of Surfactant Structure on the Stability of Water-in-Oil Emulsions under High-Temperature High-Salinity Conditions
A permanent emulsion can be made by adding a third substance, called an emulsifier or emulsifying agent, to the mixture.
The story of emulsion
Different approaches using both internal and external emulsifying agents have been tried in the market for supplying water-dispersible polyisocyanates.
Two-component polyurethane coatings: high performance crosslinkers meet the needs of demanding applications
Typically, oil and water or air do not want to be in contact with each other and, to mix effectively, they require an emulsifying agent that reduces the tension created between these two interfaces.
Cellulose food gums: baking quality into gluten-free products
With emulsions, liquid asphalt is milled into tiny droplets that are suspended in water and an emulsifying agent. This solution is used to coat the aggregate.
Cold patch with a twist
Lecithin, either in granule or chewable tablet form, is an efficient emulsifying agent that helps to break up fat and fatty deposits.
Protecting the circulatory system
This ingredient is called an emulsifying agent. Emulsifying agents accomplish two tasks that contribute to the finished cake's volume and texture.
Chapter 14 Cake mixing methods
Their efforts indicate that the selection of an emulsifying agent can serve as an important parameter for controlling the release of aroma molecules in oil-water emulsions.
Type of emulsifying agent impacts aroma release
Canola protein has been demonstrated as an emulsifying agent to create mayonnaise, and it has the potential to replace whey, gelatin and casein in several applications--offering food processors tremendous cost advantages, since plant-based ingredients are less expensive than animal-derived materials.
The yin & yang of emulsifiers: perfectly whole, in the Chinese sense of the word, emulsifiers' dual nature helps reformulation for low-carbohydrate and trans fat-free claims
Note Because some hand creams containing an anionic emulsifying agent reduce the residual antibacterial effect, of chlorhexidine, these hand creams should not be used.
Handwashing: doing it right; adapted from Hand Hygiene Practices, a publication of DebMed, manufacturer of skin care products, with permission. (Cover Features)

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