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An emulsifier is an ingredient that causes to other ingredients to mix together when they wouldn't normally. A common example is mustard when used in a vinegarette. It causes the oil and vinegar to emulsify which means they stay combined and don't separate after mixing. Emulsifiers aren't perfect and sometimes the mixture separates after sitting for some time. But it definitely postpones the separation. Egg yolks are a common emulsification agent in foods like mayonnaise.
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∙ 12y ago
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Is mik an emulsifying agent?
yes
Is a surfactant an emulsifying agent?
Yes
Can methyl stearate be used as an emulsifying agent?
methyl stearate will react with triethanolamine to form an emulsifying agent. By itself, is not very goodin this respect
A none nzymatic fat-emulsifying agent?
Bile
What colloids an emulsifying agent for its preparation?
egg yolk i think
What serves as an emulsifying agent in the small intestine?
bile
Can fat free mayonnaise be used as a binding agent?
the mayonnaise as a binding agent for your crab cakes
Why cetostearyl alcohol is used in the preparation of simple ointment?
as an emulsifying agent
In the presence of an emulsifying agent a mixture of oil and water becomes a?
This mixture is an emulsion.
What is the purpose of an emulsifying agent?
Whipped egg yolks form stable emulsions when added to foods like, Mayonnaise and Hollandaise. The ingredients used in making mayonnaise that don't normally mix are held together such as oil and vinegar. Eggs are also used as emulsifiers in ice creams, cakes and cream puffs
How should a good emulsifying agent behave?
This emulsifier must increase the stability of the emulsion.
In the presence of an emulsifying agent a mixture of oil and water becomes a .?
Water and oil form a colloidal dispesion.
