disperser

(materials) Material added to solid-in-liquid or liquid-in-liquid suspensions to separate the individual suspended particles; used in pigment grinding and dye dispersion. Also known as dispersing agent; emulsifier; emulsifying agent.

Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Stabilizers maintain emulsions in a stable form. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the crumb soft.

Emulsifying agents used in foods include agar, albumin, alginates, casein, egg yolk, glycerol monostearate, gums, Irish moss, lecithin, soaps.

An addition or admixture capable of increasing the fluidity of pastes, mortars, or concrete.