0 a substance that forms or keeps an emulsion and is often added to processed foods to prevent particular parts from separating
It is an emulsifier, breaking fats down into small separate particles, keeping blood cholesterol emulsified to prevent arterial deposits.
Eggs and dairy produce: in painting, milk is used as an emulsifier while egg yolk is mixed with pigments to form a medium for distemper.
Intake of salt has risen and many foods now contain artificial additives as flavourings, preservatives and emulsifiers as well as herbicide, pesticide and detergent contaminants.
The industry can produce a wide range of products from non-inflammable and waterproof textiles to medicines, emulsifiers, plastics and so on.
For example, there may be no emulsifier or stabiliser added to flour under any circumstances.
This memorandum strongly recommended that the addition of substances of this nature—emulsifiers and stabilisers—should be brought under control.
The baking industry is using emulsifiers, usually in association with natural fats, to make the best use of the limited supply of fat available.
These stabilisers and emulsifiers may be used because they possess other properties.
