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)
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.
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.
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.
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 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.
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 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
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 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 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