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molly :@
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∙ 12y ago
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What is the chemical equation in emulsion?
An emulsifier increases kinetic stability and stabilizes emulsion. However, there is not a chemical formula for an emulsifier as there are many types.
What is the resulting liquid of an emulsifier?
With water and a hydrophobe, the result is an emulsion
Does the amount of emulsifiers affect the time the emulsion takes to separate?
yes because shails eats it
Mayonnaise is an example of what?
It's an emulsion. A blending of dissimilar ingredients like oil and vinegar, or eggs, oil, and lemon juice, in the case of mayonnaise.
How can make silicone emulsion?
20-25% dimethicon or silicone oil,10% mineral oil, emulsifier, thickener and water
What is the chemical equation in emulsion?
An emulsifier increases kinetic stability and stabilizes emulsion. However, there is not a chemical formula for an emulsifier as there are many types.
How is an emulsifier part of chemistry?
an emulsifier is used in chemistry when trying to separate a emulsion such as milk.
What is the resulting liquid of an emulsifier?
With water and a hydrophobe, the result is an emulsion
Is mayonnaise a colloid suspension or solution?
Mayonnaise is a emulsion, using an emulsifier.
Can you explain the purpose of emulsion?
Emulsion is combining oil with water. For instance, soap causes oils to bind with water, so soap is an emulsifier.
Why might food companies need to control the amount of emulsifier in their food?
Emulsifiers are very common in processed foods. Emulsifiers help mix oil and water (called an emulsion) and keep them from separating. An example is mayonnaise, with is oil dissolved into a water mixture. Examples of emulsifiers include lecithin, egg yolk, protein, spices, mono and diglycerides, polysorbate 80, sorbitan esters, etc. If the amount of emulsifier is too small, the emulsion will break, and the oil will separate from the water. If the amount of emulsifier is too great, there will be a problem with too much foaming.
How should a good emulsifying agent behave?
This emulsifier must increase the stability of the emulsion.
Does the amount of emulsifiers affect the time the emulsion takes to separate?
yes because shails eats it
What is the action of an emulsifier?
An emulsifier has both a hydrophilic and hydrophobic part. It acts as a surfactant, with one part attracted to the oil phase and the other part attracted to the water phase, stabilizing the junction between the phases.
What is the effect of emulsifier in foods?
To keep the fat in the food from separating out into one layer. It keeps the fats "suspended" in an emulsion.
Function of emulsifier?
An emulsion is a mixture of two or more liquids that normally do not blend, oil and water for example. An emulsifier is a substance that stabilizes an emulsion, allowing these substances to blend. An example of a common emulsifier would be egg yolk lecithin, which allows oil and vinegar to mix and make mayonnaise.
Is oil and vinegar a colloid or solution?
suspension
