An agent used to make an emulsion, which is a mixture of liquids, minute globules of one being suspended in a second that doesn't dissolve the first.
A catalyst which aids in the formation of an emulsion – a suspension of oil in a watery medium.
A substance that combines two unmixable liquids such as oil and water so that small globules of one liquid are suspended in the second liquid.
A substance able to mix water with fatty substances such as oils, fats, and waxes. It is a basic ingredient in all lotions and creams. There are two types of emulsifiers: oil-in-water and water-in-oil emulsifiers. O/w-emulsifiers mix "oil drops" in aqueous solutions (e.g. lotions), whereas w/o-emulsifiers mix "water drops" in oily solutions (e.g. fatty creams)
An agent that acts to stabilize an emulsion. The emulsifier may make it easier to form an emulsion and to provide stability against aggregation and possibly against coalescence.
A material which when added to a mixture of dissimilar materials, such as oil and water, will produce a stable, homogenous emulsion.
A chemical that aids in suspending one liquid in another. Usually an organic chemical in an aqueous solution.
An ingredient used to bind together substances, such as oil and water, which normally do not mix well. Lecithin, found in egg yolks, and xanthan gum, a commercial emulsifier, are examples.
Chemical that allows petroleum-based pesticides (EC's) to mix with water.
A material that lowers the surface energy between two immiscible phases (e.g., oil and water), thus facilitating the dispersion of one phase into the other.
A surface active substance which promotes the suspension of one liquid in another.
A chemical agent used to suspend one incompatible material in another. Generally, one end of an emulsifier molecule is soluble in water; the other end is soluble in organic solvent. This dual solubility helps hold the dissimilar liquids together.
Material added to solid-in-liquid or liquid-in-liquid suspensions to separate the individual suspended particles.
A compound like lecithin that has the physio-chemical property of binding both water or an aqueous food component with an oil or fat to create a non-separating mono-phasic product. Generally emulsifiers can also be used to improve the smoothness ( texture) of many food products.
Surfactant used to facilitate the preparation of a colloidal dispersion of one liquid in another liquid with which it is not miscible. (after Gold, 1987)
An emulsifier is an agent which helps to hold two incompatible substances, like oil and water, together. Emulsifiers are a special type of surfactant with the ability to reduce the surface tensions at the interface between two unlike surfaces, thus increasing their ability to mix with one another. Intimate mixing of oil and water, for instance, can be achieved by vigorous shaking, as with a salad dressing. An emulsifier's job is to stabilise this normally incompatible mixture, as, for example, eggs would stabilise a dressing.
Anything that helps in the production of an emulsion. An emulsion is that is formed when two non-mixable liquids (e.g. oil and water) are combined into a homogenized mix. Milk is nature's own perfect emulsion. All lotions and creams are emulsions.
An emulsifier (or emulsifying agent) is a substance which can be used to produce an emulsion out of two liquids that normally cannot be mixed together (such as oil and water). Emulsifiers are common in foods to maintain consistency within puddings, powders, etc.
a surface-active agent that promotes the formation of an emulsion
a chemical compound that joins oil and water and forms a stable mixture called an emulsion
a material that can combine two liquids that normally will not mix well together
a material which suspends a finely divided oily or resinous liquid in another liquid
a molecule with one hydrophilic (water friendly) and one lipophilic (oil friendly) end, and this is what keeps the two opposing substances floating blissfully in a dreamy, creamy suspension
a molecule with one oil-friendly end and one water-friendly
an additive that promotes the formation of a stable mixture
an agent that allows oil and water to blend in a lotion or cream
an agent that disbursed is one substance evenly throughout another substance which it normally would not mix, the classic examples being oil and water
an agent that helps bind the water and the oil together in a formula so it will not separate
an ingredient that helps ingredients that would otherwise separate remain mixed in solution
an ingredient used in many food products to facilitate the mixing of liquids that would otherwise not mix (e
a substance added to a product to
a substance that holds together two ingredients that do not normally mix well together
a surfactant which when present in small amounts facilitates the formation of an emulsion, or enhances its colloidal stability by decreasing either or both of the rates of aggregation and coalescence
A substance that holds oil in water or water in oil. They are necessary in the manufacture of cream and lotions.
Surface-active agent that acts as a bridge between two immiscible liquids and allows an emulsion to form.
A chemical that helps suspending one liquid in another.
Substance used to promote or aid the emulsification of two liquids and to enhance the stability of the emulsion.
Chemical, such as a surfactant, which allows oil to be mixed with water to form an emulsion.
one that emulsifies – especially a surface-active agent (as a soap) promoting the formation and stabilization of an emulsion
A substance as gelatin, gum, etc., for emulsifying a fixed oil.
Any substance used to assist in the production of an emulsion.
The use of an emulsifier makes it possible to mix fat with water or to disperse droplets of oil very finely in water (emulsification). In general, emulsifiers enable the combination of hydrophilic and lipophilic substances. The best-known natural emulsifier is lecithin.
A substance that, during digestion, helps make fats soluble in aqueous mediums.
Surfactant used to prepare an emulsion.
A substance that promotes the dispersion of small globules of one liquid in another liquid when the two liquids will not mix.
A material capable of causing fats or oils to remain in liquid suspension.
a substance that disperses one ingredient into another in which it would not ordinarily dissolve. An emulsifier binds water with oily humectants and emollients so that the texture of a product is smooth. Common ones are beeswax, vegetable wax, TEA lauryl sulfate, cetearyl alcohol, glyceryl monostearate, stearic acid, and choleth 24.
Agent used to assist in the production of an emulsion. Emulsifiers enable oils to be dispersed throughout a water base to form a cream or lotion that does not separate. Common emulsifiers used in the cosmetics industry are synthetic chemicals such as polysorbate 60 or steareth-20. Burt's Bees uses a handmade extract of Irish Moss, a sea plant, as a natural emulsifier.
A substance which allows an emulsion to stay in a stable state.
additive used to produce stable emulsion
A substance added to a suspension to prevent separation.
Additive that promotes the formation of a stable mixture, or emulsion, of oil and water. Common emulsifiers are: metallic soaps, certain animal and vegetable oils, and various polar compounds.( 395)
An agent that breaks up fatty material into minute particles and holds them in suspension.
A substance with the ability to suspend small globules of one liquid in a second liquid with which the first will not mix.
a material that causes water and oil to form an emulsion, i.e.; fine oil droplets suspended in the water.
necessary ingredients to keep two ingredients that usually do not mix, i.e., oil and water, from separating
a substance added to soluble oil MRF to aid in forming an emulsion in the fluid (see above.O
Substance added to products, such as meat spreads, to prevent separation of product components to ensure consistency. Examples of these types of additives include lecithin, and mono- and di-glycerides
Any substance that allows two liquids to mix (eg oil and water) which would not normally mix. Emulsifiers are used to form emulsifiable concentrate formulations of oil based insecticides which can be mixed with water for application.
An aqueous additive used to keep soils dispersed throughout the cleaning fluid.
An emulsifier (sometimes called removers) is a surfactant used with certain types of penetrants to make oil in the penetrant water dispersible and therefore water washable. When a penetrant system is used with an emulsifier it is possible to use the emulsifier to control the sensitivity of the pentrant to find small flaws as well as shallow wide defects. See
Substances used to bind or stabilize an emulsion. An example of an emulsion would be an oil and vinegar salad dressing once shaken.
Compounds having the ability to alter the surface properties of the materials they contact. Emulsifiers are often used to disperse immiscible liquids such as water and oil or fats in products such as mayonnaise, ice cream and salad dressings.
A catalyst combining oil, water and varnish into a painting medium.
A substance that lets oil and water mix into a smooth liquid.
A substance/chemical sometimes added to food or cosmetic products to establish a consistent and stable mixture. Particularly used where naturally 'difficult to mix' ingredients are used – like oils and water.
An agent, usually in liquid form which, when combined with a liquid penetrant that is insoluble in water, renders such a penetrant "soluble" thereby facilitating its removal by a water wash.
A substance that promotes the mixing of foods, such as oil and water in a salad dressing.
An additive used in the preparation and processing of foods, used to blend or mix ingredients together and keep them from separating.
A surface active substance used to stabilize suspensions or dispersions of one liquid in another.
An agent that binds two substances together that does not normally mix. For example, an emulsifier is used to mix oil and water to form salad dressing. Lecithin is a natural emulsifier derived from soy.
(extended definition) Surface-active substance used to facilitate the dispersion of an immiscible liquid compounding material in another liquid and to stabilize the emulsion thereby produced. Syn. Colloïdal stabilizer, Surfactant, Dispersing agent