Definition & Betydelse | Engelska ordet EMULSIFYING

Definition av EMULSIFYING

1. böjningsform av emulsify
2. presensparticip av emulsify

Exempel på hur man kan använda EMULSIFYING i en mening

• SLES, sodium lauryl sulfate (SLS), ammonium lauryl sulfate (ALS), and sodium pareth sulfate are surfactants that are used in many cosmetic products for their cleaning and emulsifying properties.
• Relatively minor amounts of the emulsifying agent lecithin, anti-foaming agents, an edible wax such as carnauba wax or beeswax, salt, and confectioner's glaze are also included.
• Cocamide MEA and other cocamide ethanolamines such as cocamide DEA are used as foaming agents and nonionic surfactants in shampoos and bath products, and as emulsifying agents in cosmetics.
• Borax saponifies fatty acids in the beeswax and allows for a more stable cream, using the small quantities of soap created as the emulsifying agent.
• It is made from a combination of liquid paraffin, white soft paraffin, and water, as well as cetomacrogol and cetostearyl alcohol as emulsifying agents, chlorocresol as an antimicrobial preservative, phosphoric acid, sodium dihydrogen phosphate, and sodium hydroxide.
• A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt, coloring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight).
• The key role of emulsifying agents in Easy Cheese is to create a uniform cheese spread by altering the structure of casein micelles in the cheese.
• Mixing oil and emulsifier with stirrer: Next, the oil and water phases are mixed in the presence of an emulsifying agent, typically using a high-shear mixing device such as a homogenizer or a high-pressure homogenizer.
• Sorbitan is primarily used in the production of surfactants such as polysorbates; which are important emulsifying agents, with a total annual demand of more than 10,000 tons in 2012.
• Like other diols, this viscous colourless liquid is used as plasticizer and also forms polyesters that are used as emulsifying agents and resin intermediates.
• GMS is a food additive used as a thickening, emulsifying, anticaking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant.
• He sometimes employs the sous-vide method of cooking and is known to use unconventional tools such as emulsifying gels, congealing agents, foams, and liquid nitrogen.
• Liquid lathering cleansers clean through the chemical process of emulsification, suspending or emulsifying dirt and oils, thus allowing them to be removed from the skin during the rinse process.
• It is produced at commercial scale for uses in veterinary medicine, separation technology, biotechnology, the food industry for gelling, viscosifying, and emulsifying, in human medicine as a prebiotic, cholesterol-lowering agent or blood plasma expander, and more.
• A subfraction of lanolin (wool wax), a mixture of hydrocarbons that imparts emulsifying properties and provides emollient (skin smoothing) properties.
• In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin, or propylene glycol alginate or any combination thereof in an amount not exceeding 0.
• N-Oleoylsarcosine possesses already at low concentrations very good rust protection properties (in particularly in combination with the imidazoline derivative 2-(2-heptadec-8-enyl-2-imidazolin-1-yl)ethanol which also acts emulsifying and anticorrosive), also against non-ferrous metals such as aluminum and copper.
• Excipients found in a topical cream formulation include thickeners, emulsifying agents, preservatives, antioxidants, and buffer agents.
• Ultra-processed foods are operationally distinguishable from processed foods by the presence of food substances of no culinary use (varieties of sugars such as fructose, high-fructose corn syrup, 'fruit juice concentrates', invert sugar, maltodextrin, dextrose and lactose; modified starches; modified oils such as hydrogenated or interesterified oils; and protein sources such as hydrolysed proteins, soya protein isolate, gluten, casein, whey protein and 'mechanically separated meat') or of additives with cosmetic functions (flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents) in their list of ingredients.

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