These are word's examples related to emulsifying. Click on any word to go to its word's detail page. Or, go to the definition of emulsifying.
Intestinal bacteria are generally tolerant of the emulsifying properties of bile, so it is therefore commonly used to differentiate these bacteria from other species.
This enables water to wet surfaces that are normally water-repellent, dissolving substances that are normally insoluble in water and emulsifying substances that do not normally mix with water.
I am told that these emulsifying agents are chemical salts and usually consist of di-sodium phosphate, sodium citrate or a combination of similar salts.
An egg yolk has a high concentration of lecthins- which are commercially important as an emulsifying agent in products such as mayonnaise.
In the food industry they are used as thickening agents, gelling agents, emulsifying agents, and stabilizers.
Oleic acid as its sodium salt is a major component of soap as an emulsifying agent.
The seed flour is a traditional emulsifying, flavouring and thickening agent used to prepare cakes, bread, couscous, baby food and local beer.
The food industry exploits their gelling, water-retention, emulsifying and other physical properties.
The more expensive chocolate tends to be processed longer and thus have a smoother texture and mouthfeel, regardless of whether emulsifying agents are added.
It is commonly used as an emollient, emulsifying agent, or bodying agent.
A water phase and an immiscible solvent phase are mixed in the presence of an emulsifying agent to form the emulsion.
He sometimes employs the sous-vide method of cooking and is known to use unconventional tools as such emulsifying gels, congealing agents, foams, and liquid nitrogen.
Small amounts of oleic acid are used as an excipient in pharmaceuticals, oleic acid is used as an emulsifying or solubilizing agent in aerosol products.
It is also used in cosmetics as an emulsifying agent and thickener, and to reduce irritation purely ionic surfactants would cause.
Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin.
