0 a substance that forms or keeps an emulsion and is often added to processed foods to prevent particular parts from separating --
We are concerned not with improvers, but only with emulsifiers and stabilisers.
We all know now the nature, character and description of the emulsifier that is required for this purpose.
The baker may add to it fat-extenders, emulsifiers or anti-staling agents.
They were used sometimes as salad dressings, after treatment with emulsifiers.
There is no doubt that frost deteriorates disinfectants and separates the phenols from the emulsifiers in tar-based disinfectants.
To an increasing extent polyoxyethylene derivatives are used as emulsifiers.
There is the emulsifier, which is a substitute for fats, milk products and eggs.
I have recently circulated proposals on preservatives and emulsifiers and stabilisers which would add three new substances and delete four substances from the permitted list.
