Explore: Emulsification

can be involved in the process of emulsification: Surface tension theory – according to this theory, emulsification takes place by reduction of interfacial

Emulsifying wax is a cosmetic emulsifying ingredient. The ingredient name is often followed by the initials NF, indicating that it conforms to the specifications

OO-zoh), also known as the louche effect (/luːʃ/ LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when

but essential system of identity preservation (IP). Lecithins have emulsification and lubricant properties, and are a surfactant. They can be completely

effect, membrane emulsification allows the use of shear-sensitive ingredients, such as starch and proteins. The membrane emulsification process is generally

outflow almost immediately. During emulsification, the abrupt variations in flow at the start and end of emulsification of each fragment can cause fluctuations

Polysorbate 80 is a nonionic surfactant and emulsifier often used in pharmaceuticals, foods, and cosmetics. This synthetic compound is a viscous, water-soluble

procedures include high shear homogenization and ultrasound, solvent emulsification/evaporation, or microemulsion. Obtaining size distributions in the range

food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate

the Commission would require the renaming of the British sausage as an "emulsified high fat offal tube" on account of it not containing enough meat. Although