Look up: emulsifier

1. Emulsifier
   A compound added to a mixture of two immiscible liquids in order to make it an emulsion, and not just two layers of liquid lying on top of each other. An emulsifier will usually be a molecule where one end is highly soluble in water and the other is highly soluble in oil. Sodium dodecyl sulfate, the...
   Found on http://www.kcpc.usyd.edu.au/discovery/gl
   
   
2. Emulsifier
   A chemical that aids in suspending one liquid in another. Usually an organic chemical in an aqueous solution.
   Found on http://www.epa.gov/OCEPAterms/
   
   
3. Emulsifier
   Surfactant used to stabilise suspensions of one liquid in another, e.g. oil based pesticide formulations in water or water based pesticide formulations in oil.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
4. emulsifier
   [n] - a surface-active agent that promotes the formation of an emulsion
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. Emulsifier
   A substance that holds oil in water or water in oil. They are necessary in the manufacture of cream and lotions
   Found on http://www.woodlandherbs.co.uk/acatalog/
   
   
6. Emulsifier
   Traditionally a product which allows the intimate mixing of water and oil. However, today's emulsifiers provide additional functionality such as control over viscosity and crystallisation properties.
   Found on
   
   
7. emulsifier
   see emulsifying agent
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
8. Emulsifier
   A substance that promotes the dispersion of small globules of one liquid in another liquid when the two liquids will not mix.
   Found on http://www.chemicalglossary.net/definiti
   
   
9. Emulsifier
   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, powder
   Found on http://www.chemicalglossary.net/definiti
   
   
10. Emulsifier
    An emulsifier is used with certain types of inspection penetrants to make oil in the penetrant water dispersible and therefore water washable.
    Found on http://www.chemicalglossary.net/definiti
    
    
11. emulsifier
    A material which helps the formation of an emulsion (this contains small droplets of one liquid dispersed throughout another with which it is immiscible)
    Found on http://www.encyclo.co.uk/visitor-contrib
    
    
12. emulsifier
    a substance that makes it possible to form or maintain a homogeneous mixture of two or more immiscible phases in feedingstuffs Category: Chemistry • a substance which promotes the formation of an emulsion Category: Chemistry • substances which make it possible to form or main...
    Found on http://www.mijnwoordenboek.nl/definition
    
    
13. emulsifier
    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. ... (09 Oct 1997) ...
    Found on http://www.mondofacto.com/facts/dictiona
    
    
14. emulsifier
    noun a surface-active agent that promotes the formation of an emulsion
    Found on http://wordnetweb.princeton.edu/perl/web
    
    
15. emulsifier
    (e-mul´sĭ-fi″әr) a substance used to make an emulsion.
    Found on http://www.encyclo.co.uk/local/21001
    
    
16. emulsifier
    in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in ... [1 related articles]
    Found on http://www.britannica.com/eb/a-z/e/27
    
    
17. Emulsifier
    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.
    Found on http://www.noria.com/dictionary/default.
    
    
18. Emulsifier
    An emulsifier is used with certain types of inspection penetrants to make oil in the penetrant water dispersible and therefore water washable.
    Found on http://www.amgas.com/gloss.htm
    
    
19. emulsifier
    Type: Term Pronunciation: ē-mŭl′si-fī-ĕr Definitions: 1. An agent (gum arabic, yolk of an egg) used to make an emulsion of a fixed oil. Soaps, detergents, steroids, and proteins can act as emulsifiers; they stabilize two-phase systems of oil and aqueous phases.
    Found on http://www.medilexicon.com/medicaldictio
    
    
20. emulsifier
    Food additive used to keep oils dispersed and in suspension, in products such as mayonnaise and peanut butter. Egg yolk is a naturally occurring emulsifier, but most of the emulsifiers in commercial use today are synthetic chemicals
    Found on http://www.talktalk.co.uk/reference/ency
    
    
21. Emulsifier
    A substance or mixture used in the production of processed cheese to create its smooth body and texture. It is composed of the salts of common food acids.
    Found on http://www.eatwisconsincheese.com/cheese
    
    
22. Emulsifier
    An emulsifier is a substance added to a product to thicken it.
    Found on http://www.make-upusa.com/articles/cosme