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The temperature
An emulsifier increases kinetic stability and stabilizes emulsion. However, there is not a chemical formula for an emulsifier as there are many types.
Lecithin
an emulsifier
The problem is you need an emulsifier to get oil and water based ingredients to mix and stay mixed. In the regular recipe this emulsifier is the egg yolks which you can't use in vegan food, Here is one recipe that should work: Combine soy milk, lemon juice and mustard in a blender or with a wand blender for about 30 seconds. While blending, slowly add in the oil until emulsified and it thickens. Add the salt and pepper and blend. In this recipe the emulsifier is the soy milk, it isn't quite as effective as egg yolk so you will have to be more careful to avoid "breaking" the mixture.
It can be Put into things to make it an emulsifier but on its own no its not.
A human emulsifier as in something humans would use? Or an actual human being an emulsifier? But the yolk of an egg is an emulsifier. Which is used in shampoo. Hope it helped :).
Emulsifier 471 contains pig fat.
An emulsifier is a substance that stabilizes emulsions. You need an emulsifier to make that mixture stable.
an emulsifier works by i dont knw
Lecithin, bile acids and bile phospholipids act as an emulsifier in the intestinal tract. However, pancreatic lipase does not act as an emulsifier.
an emulsifier is used in chemistry when trying to separate a emulsion such as milk.
A substitute for cake emulsifier is lecithin. Its a natural emulsifier than can improve the overall texture of all kinds of baked goods including cake.
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Well a emulsifier is a substance that binds ingredients like oil and water. (natural ex: egg) So, since you know what a emulsifier does that should tell you what a fat emulsifier is.
You are thinking of the Waring blender, which is a brand of blender.