104 Sentences With "emulsifying" | Random Sentence Generator

Processed cheese is made by pasteurizing, emulsifying, and blending natural cheese.

Olive oil is perfectly suited for "emulsifying" two ingredients together -- mayonnaise is one example.

I massage a generous amount onto my skin before emulsifying with water and rinsing off.

But massaging an emulsifying balm from your forehead to your neck is exactly the opposite.

It's a chemical used for emulsifying, as well as to remove rust, clean pipes, and dye wool.

Indulin is an asphalt emulsifying agent that is corrosive and can burn the eyes, skin and respiratory tract in concentrated amounts.

Emulsifying tomatoes with garden vegetables and olive oil produces a smooth, airy texture that's unlike the grainy gazpachos you usually find in the United States.

The Thermomix is a one-stop-shop for all of your blending, boiling, chopping, crushing, grinding, milling, kneading, stewing, grating, emulsifying, whisking, weighing, and oh so much more.

Sure, there's a bit of slowly emulsifying fat into the dough, and some gentle kneading, but this buttery, yeasted cake isn't nearly as hard to make as it looks.

The stainless steel emulsifying blade is powerful enough to shred through large chunks of fruit and leafy greens, while the grinding blade is ideal for making flax seed butter and creamy pestos.

At the very least, removing your makeup with an emulsifying oil or balm before cleansing is a good way to ensure you don't leave old makeup hanging out in your pores all night.

Like many classic Italian dishes, it requires just a few good-quality items (pasta, cheese and pepper) and attention to technique (emulsifying grated cheese and starchy pasta water into a silky, salty sauce).

None of the 28 drinking water samples the Environmental Protection Agency reviewed tested positive for Indulin AA-86, an asphalt-emulsifying agent that is corrosive, the federal agency said on Sunday in a statement.

Flavor is maximized by charring and pickling the peppers, emulsifying your own mayo, using good cheese, and letting the mixture chill in the fridge until it all comes together in a rich, creamy spread.

You'll get the power base, one 24-ounce cup, one 32-ounce "colossal" cup (for when you're prepping multiple servings or just want a lil' extra), an emulsifying blade, one flip-top lid, and more.

The fistfuls of garlic and thyme, the pebbly feel of gray sel marin de Guérande between my fingers, and the lushness of an emulsifying sauce are now so ingrained, I can cook in French without thinking.

These nutritional claims are often used as a sales tactic: In 2008, Vitamix's then-president (now executive chairman) John Barnard praised a scientific study that pitted an emulsifying blender against a household blender and a human mouth.

Nothing calms my mind like the oh-so-satisfying wipe of a damp cotton pad across my face, the feel of a creamy cleanser emulsifying on my skin, or the relief from my skin as I dab oil over it before bed.

As a recent story in GQ, about the declining sperm count in men, points out, phthalates are even more ubiquitous: They are in the coatings of pills and nutritional supplements; they're used in gelling agents, lubricants, binders, emulsifying agents, and suspending agents.

Low-calorie, low-fat, low-sugar, high-protein frozen treats are made from similar ingredients to ice cream, but with some extra stuff to help it taste more like real ice cream, like added protein isolate, synthetic fibers, emulsifying agents, stevia, and sugar alcohols, London says.

The recipes represent home cooking from 15 countries, including an herb-flecked Russian omelet with cheese, Iraqi spiced potato and bulgur kibbeh, a Persian lamb and herb stew, and Jeera chicken with curry and yogurt, which separates as it cooks but then, as promised, winds up nicely emulsifying.

The ingredients for emulsifying wax NF are cetearyl alcohol and a polyoxyethylene derivative of a fatty acid ester of sorbitan (a polysorbate). In a cosmetic product, if the emulsifying wax used meets the standards for the National Formulary, it may be listed in the ingredient declaration by the term "emulsifying wax NF". Otherwise, the emulsifier is considered a blended ingredient and the individual components must be listed individually in the ingredient declaration, placed appropriately in descending order of predominance in the whole.

Emulsifying wax is a cosmetic emulsifying ingredient. The ingredient name is often followed by the initials NF, indicating that it conforms to the specifications of the National Formulary. Emulsifying wax is created when a wax material (either a vegetable wax of some kind or a petroleum-based wax) is treated with a detergent (typically sodium dodecyl sulfate or polysorbates) to cause it to make oil and water bind together into a smooth emulsion. It is a white waxy solid with a low fatty alcohol odor.

The composition of lentils leads to a high emulsifying capacity which can be even increased by dough fermentation in bread making.

Epaderm is brand of emollient made by Mölnlycke Health Care, which is used for the treatment of dry skin, including conditions such as eczema. Epaderm contains two active ingredients, emulsifying wax and yellow soft paraffin. It also contains liquid paraffin. The formulation contains no fragrances, colourings or additives, and the emulsifying wax does not contain sodium lauryl sulphate, according to the manufacturer.

Small amounts of oleic acid are used as an excipient in pharmaceuticals, and it is used as an emulsifying or solubilizing agent in aerosol products.

Glycerophospholipids can also act as an emulsifying agent to promote dispersal of one substance into another. This is sometimes used in candy making and ice- cream making.

Warm mix asphalt represents a concrete opportunity to create, develop, and implement a cleaner pavement process which leads to a significant decrease of pollutants and greenhouse gas emissions. ; Cold-mix asphalt concrete: This is produced by emulsifying the asphalt in water with an emulsifying agent prior to mixing with the aggregate. While in its emulsified state, the asphalt is less viscous and the mixture is easy to work and compact.

Hydrocolloids are food additives.Round F. E. 1962 The Biology of the Algae. Edward Arnold Ltd. The food industry exploits their gelling, water-retention, emulsifying and other physical properties.

Cocamide MEA and other cocamide ethanolamines such as cocamide DEA are used as foaming agents and nonionic surfactants in shampoos and bath products, and as emulsifying agents in cosmetics.

GMS is a food additive used as a thickening, emulsifying, anticaking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair-care products.Glycerol monostearate Cheminfo GMS is largely used in baking preparations to add "body" to the food. It is somewhat responsible for giving ice cream and whipped cream their smooth texture.

They are used in the food industry as thickening agents, gelling agents, emulsifying agents, and stabilizers, and in other industrial adhesives, binding agents, crystal inhibitors, clarifying agents, encapsulating agents, flocculating agents, swelling agents, foam stabilizers, etc.

It is used as a solubilizer and emulsifying agent in foods, cosmetics, and pharmaceuticals, often as an ointment base. It is used as an oil in water (O/W) emulsifier for creams/lotions, and a wetting agent.

Hydrocolloids have attained commercial significance, especially in food production as food additives.Round F.E. 1962 The Biology of the Algae. Edward Arnold Ltd. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.

In the production process, soapwort may be used as an emulsifying additive. The origin of the confection is not precisely known, but the candy is known to have been produced in Turkey as early as the late 18th century.

Diprobase contains no 'active ingredients'. It is made from a combination of liquid paraffin, white soft paraffin and water, as well as cetomacrogol and cetostearyl alcohol as emulsifying agents, chlorocresol as an antimicrobial preservative, phosphoric acid, sodium dihydrogenphosphate and sodium hydroxide.

Lightly smoked garlic is used in British and other European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews. Emulsifying garlic with olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia.

In 1951, after she had met Denis Thatcher and moved to Dartford, Margaret Hilda Roberts was employed as a research chemist at Cadby Hall on emulsifying ice cream. She later became the United Kingdom's first woman Prime Minister, Margaret Thatcher.

This is known as the emulsifying action. Sulfate free shampoos are less harming on color treated hair than normal shampoos that contain sulfates. Sulfates strip away natural oils as well as hair dye. Sulfates are also responsible for the foaming effect of shampoos.

Acetylation prevents gel-formation but increases the stabilising and emulsifying effects of pectin. Amidated pectin is a modified form of pectin. Here, some of the galacturonic acid is converted with ammonia to carboxylic acid amide. These pectins are more tolerant of varying calcium concentrations that occur in use.H.-D.

Sodium dodecyl sulfate, appearing as its synonym sodium lauryl sulfate (SLS), is considered a generally recognized as safe (GRAS) ingredient for food use according to the USFDA (21 CFR 172.822). It is used as an emulsifying agent and whipping aid. SLS is reported to temporarily diminish perception of sweetness.

It is found in gelatin mix, ice cream, yogurt, jams, sweets, milk powder, processed cheeses, carbonated beverages, and wine, amongst others. Sodium citrate can be used as an emulsifying stabilizer when making cheese. It allows the cheese to melt without becoming greasy by stopping the fats from separating.

E-SBR produced by emulsion polymerization is initiated by free radicals. Reaction vessels are typically charged with the two monomers, a free radical generator, and a chain transfer agent such as an alkyl mercaptan. Radical initiators include potassium persulfate and hydroperoxides in combination with ferrous salts. Emulsifying agents include various soaps.

1,5-Pentanediol is the organic compound with the formula HOCHCHCHCHCHOH. Like other diols, this viscous colourless liquid is used as plasticizer and also forms polyesters that are used as emulsifying agents and resin intermediates.Merck Index, 11th Edition, 7073. 1,5-Pentanediol is produced by hydrogenation of glutaric acid and its derivatives.

Lecithins are present in all living organisms. An egg yolk has a high concentration of lecthins- which are commercially important as an emulsifying agent in products such as mayonnaise. Lecithins are also present in brain and nerve tissue. ;Other phospholipids There are many other phospholipids, some of which are glycolipids.

A number of technologies allow asphalt to be applied at mild temperatures. The viscosity can be lowered by emulsfying the asphalt by the addition of fatty amines. 2–25% is the content of these emulsifying agents. The cationic amines enhance the binding of the asphalt to the surface of the crushed rock.

Sorbitan is a mixture of isomeric organic compounds derived from the dehydration of sorbitol and is an intermediate in the conversion of sorbitol to isosorbide. Sorbitan is primarily used in the production of surfactants such as polysorbates; which are important emulsifying agents, with a total annual demand of more than 10000 tons in 2012.

Oleic acid is as a component in many foods, in the form of its triglycerides. It is a component of the normal human diet, being a part of animal fats and vegetable oils. Oleic acid as its sodium salt is a major component of soap as an emulsifying agent. It is also used as an emollient.

Although modified citrus pectin is more easily digested than natural citrus pectin, individuals with allergies or sensitivities to citrus may experience diarrhea or stomach discomfort when taking either type of citrus pectin. In general, pectins are considered as safe ingredients used over decades for emulsifying manufactured foods; accordingly, pectin and MCP are considered GRAS by the US Food and Drug Administration.

Hydrocolloids are long-chain polymers that form viscous dispersions and gels if dispersed in water. They have a number of functional properties in food products including emulsifying, thickening, coating, gelling, and stabilization. The main reason hydrocolloids are used in foods is their capability to modify the rheology of food systems. Hydrocolloids impact viscosity through flow behavior and mechanical solid properties like texture.

When used in food products, iota carrageenan and sodium stearoyl lactylate (SSL) have a synergistic effect allowing for stabilizing/emulsifying that is not obtained with any other type of carrageenan (kappa/lambda) or with other emulsifiers (monoglycerides, etc.). Sodium stearoyl lactylate combined with iota carrageenan is capable of producing emulsions under both hot and cold conditions using either vegetable or animal fat.

It is characterized by a hexamer (with hexagonal shape). Several residues are conserved among 11S family. Like other globulins, they are not completely digested and broken into amino acids and have the potential to bind to various proteins in the body and can exert effects independent of their amino acids constituents, even after consumption. They tend to have high emulsifying effects.

Bacteria with glucansucrase enzymes are used extensively in industry for a variety of applications. The polymer dextran is one prominent example of a very useful polymer. It is produced at commercial scale for uses in veterinary medicine, separation technology, biotechnology, the food industry for gelling, viscosifying, and emulsifying, in human medicine as a prebiotic, cholesterol- lowering agent or blood plasma expander, and more.

''''' is a mayonnaise-style cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne.Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine (1985 edition) pg.

" The egg yolk contributes proteins, fats, and emulsifiers to the dough. Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough. The main emulsifier in egg yolk is called lecithin, which is a phospholipid. "The fatty acids are attracted to fats and oils (lipids) in food, while the phosphate group is attracted to water.

However whey proteins are heat sensitive proteins, the heating of milk will cause the denaturation of the whey proteins. The denaturation of these proteins happens in two steps. The structures of β-lactoglobulin and α-lactalbumin unfold, and then the second step is the aggregation of the proteins within milk. This is one of the main factors that allows whey proteins to have such good emulsifying properties.

The Thermomix is a kitchen appliance made by the Vorwerk Corporate Group. The name comes from the combination of “thermo” (heating) and “mix” (mixing). The current Thermomix has a heating element, a motor for fast or slow blending and stirring, and a weighing scale. The functions can be accessed simultaneously to carry out steaming, emulsifying, blending, precise heating, mixing, milling, whipping, kneading, chopping, weighing, grinding and stirring.

Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food colouring. Its texture is consistent, and melts smoothly. It is sold packaged and either pre- sliced or unsliced, in several varieties. Some are sold as sausage-like logs and chipolatas (mostly in Germany and USA), and some are moulded into the shape of animals and objects.

PVA is an atactic material that exhibits crystallinity. In terms of microstructure, it is composed mainly of 1,3-diol linkages [-CH2-CH(OH)-CH2-CH(OH)-] but a few percent of 1,2-diols [-CH2-CH(OH)-CH(OH)-CH2-] occur, depending on the conditions for the polymerization of the vinyl ester precursor. Polyvinyl alcohol has excellent film forming, emulsifying and adhesive properties. It is also resistant to oil, grease and solvents.

Polyacrylic acid and its derivatives are used in disposable diapers, ion exchange resins, adhesives and detergents. Detergents are often copolymers of acrylic acid that can be used in both zeolites and phosphates in washing powder formulations. They are also popular as thickening, dispersing, suspending, and emulsifying agents in pharmaceuticals, cosmetics, and paints. Cross-linked polyacrylic acid has also been used in the processing of household products, including floor cleaners.

The bioavailability of oral testosterone undecanoate taken with food is 3 to 7%. Inappropriately high levels of testosterone have been observed with 10 to 40 mg/day oral testosterone undecanoate in women. The oral bioavailability of testosterone undecanoate in young women after a single 40 mg dose was found to be 6.8 ± 3.3%. A novel self-emulsifying formulation of oral testosterone undecanoate in 300-mg capsules for use once per day is under development.

Uses include puréeing soups and emulsifying sauces. A stick blender comprises an electric motor driving rotating cutting blades at the end of a shaft which can be immersed in the food being blended, inside a housing which can be held by hand. Some can be used while a pan is on the stove. Immersion blenders are distinguished from worktop blenders and food processors that require food to be placed in a special vessel for processing.

Sorbitan monostearate is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties . It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans".

The three main processes involved in the scouring are saponification, emulsification and detergency. The main chemical reagent used in the cotton scouring is sodium hydroxide which converts saponifiable fats and oils into soaps, dissolves mineral matter and converts pectose and pectin into their soluble salts. Another scouring chemical is detergent which is an emulsifying agent and removes dust and dirt particles from the fabric. Since damage can be caused to the cotton substrate by sodium hydroxide.

IOL Scaffold or Intraocular lens Scaffold technique is a surgical procedure in Ophthalmology. In cases where the lens bag is ruptured and the cataract of the eye is not yet removed one can inject an artificial lens or Intraocular lens (IOL) inside the eye under the cataract. This way the IOL acts as a scaffold and prevents the cataract pieces from falling inside the eye. One can then remove the cataract pieces safely by emulsifying it with ultrasound.

Even the fueling system was ahead of its time, the team adopting electronic carburetors without float bowls which used ducted air to atomize the fuel, much like a fuel-injection system. KR hoped that such a setup would avoid the fuel from emulsifying from intense vibrations. Arrow made an exhaust system for the engine. The result of this was an engine that produced 160 hp in the early years, and the team went on to improve the engine, producing 180 hp in 2002.

In practice the energy cost is much higher, as most of the mechanical energy is simply converted to heat rather than mixing the phases. There are other ways to create emulsions between two liquids, such as adding one phase with droplets already being the required size. An emulsifying agent of some sort is also generally required. This helps form emulsions by reducing the interfacial tension between the two phases, usually by acting as a surfactant and adsorbing to the interface.

Hydroxides are generally not readily soluble in chloroform, thus the reaction is generally carried out in a biphasic solvent system. In the simplest sense this consists of an aqueous hydroxide solution and an organic phase containing the chloroform. The two reagents are therefore separated and must be brought together for the reaction to take place. This can be achieved by rapid mixing, phase-transfer catalysts, or an emulsifying agent (the use of 1,4-dioxane as a solvent is an example).

Evaporated milk in Canada is defined to be milk from which water has been evaporated, and contains at least 25% milk solids and 7.5% milk fat. It may contain added vitamin C if a daily intake of this product contains between 60 and 75 milligrams, and may also contain vitamin D in an amount no less than 300 International Units and no more than 400 International Units. Disodium phosphate or sodium citrate (or both) may be added, as well as an emulsifying agent.

Thus conjugated bile acids are almost always in their deprotonated (A-) form in the duodenum, which makes them much more water-soluble and much more able to fulfil their physiologic function of emulsifying fats.'Essentials of Medical Biochemistry, Lieberman, Marks and Smith, eds, p432, 2007' Once secreted into the lumen of the intestine, bile salts are modified by gut bacteria. They are partial dehydroxylated. Their glycine and taurine groups are removed to give the secondary bile acids, deoxycholic acid and lithocholic acid.

" He sometimes employs the sous-vide method of cooking and is known to use unconventional tools as such emulsifying gels, congealing agents, foams, and liquid nitrogen. Carlson lists Achatz and Blumenthal as his biggest influences, but lists Bertolotta and Marcattilii as also contributing to his Italian-style dishes. He adds that Alinea is his "favorite restaurant for sure." Carlson does not like standing still professionally. His girlfriend Rachel Brown observes, "He thinks what he did last year isn’t good enough for this year.

Degumming is the first step in the refining process to remove phospholipids, gums, waxes and other impurities from the crude oil. The oil is treated with water or dilute acids such as phosphoric acid, which exploits the fact that the phospholipids are attracted to water because of their amphipathic nature, and turns the lipids into hydrated gums. These gums are insoluble in oil and are then separated from the oil using centrifuges. The separated gums are then dried and manufactured into emulsifying agents such as lecithin.

Cocamide DEA, or cocamide diethanolamine, is a diethanolamide made by reacting the mixture of fatty acids from coconut oils with diethanolamine. It is a viscous liquid and is used as a foaming agent in bath products like shampoos and hand soaps, and in cosmetics as an emulsifying agent. See cocamide for the discussion of the lengths of carbon chains in the molecules in the mixture. The chemical formula of individual components is CH3(CH2)nC(=O)N(CH2CH2OH)2, where n typically ranges from 8 to 18.

Fresh masa that has been dried and powdered is called masa seca or masa harina. Some of the corn oil breaks down into emulsifying agents (monoglycerides and diglycerides), and facilitates bonding the corn proteins to each other. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. Cornmeal from untreated ground corn cannot form a dough with the addition of water, but the chemical changes in masa (aka masa nixtamalera) make dough formation possible, for tortillas and other food.

A vegan sandwich with egg-free variety of mayonnaise Egg-free varieties of mayonnaise are available for vegans and others who want to avoid eggs, animal fat, and cholesterol, or who have egg allergies. In the U.S., these alternatives cannot be labelled as "mayonnaise" because of the FDA's definition of mayonnaise making egg a requirement. Egg-free varieties generally contain soya or pea protein as the emulsifying agent to stabilize oil droplets in water. Well-known brands include Nasoya's Nayonaise, Vegenaise and Just Mayo in North America, and Plamil Egg Free in the United Kingdom.

An example of a phosphatidylcholine, a type of phospholipid in lecithin. Shown in – choline and phosphate group; – glycerol; – monounsaturated fatty acid; – saturated fatty acid. Lecithin (, from the Greek lekithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.

Use of egg- derived emulsifiers is not recommended for people with an egg allergy due to the risk of reaction. In situations where there is no suitable emulsifying agent for a person at risk of developing essential fatty acid deficiency, cooking oils may be spread upon large portions of available skin for supplementation by transdermal absorption. Another type of fat emulsion Omegaven is being used experimentally within the US primarily in the pediatric population. It is made of fish oil instead of the egg based formulas more widely in use.

Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a "melted homogeneous" mixture. To pasteurize it, the cheese mixture must be heated to a temperature of at least for a minimum of 30 seconds. Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability. Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks.

Powder down has evolved independently in several taxa and can be found in down as well as in pennaceous feathers. They may be scattered in plumage as in the pigeons and parrots or in localized patches on the breast, belly, or flanks, as in herons and frogmouths. Herons use their bill to break the powder down feathers and to spread them, while cockatoos may use their head as a powder puff to apply the powder. Waterproofing can be lost by exposure to emulsifying agents due to human pollution.

Silica gel, also referred to as silica aerogel or hydrated silica, is listed by the FDA in the United States as generally recognized as safe (GRAS), meaning it can be added to food products without needing approval. Silica is allowed to be added to food in the US at up to 2% as permitted under 21 CFR 172.480. In the EU it can be in up to 5% concentrations. Listed uses include: anticaking agent, defoaming agent, stabilizer, adsorbent, carrier, conditioning agent, chillproofing agent, filter aid, emulsifying agent, viscosity control agent, and anti-settling agent.

The dynamics of surfactant adsorption is of great importance for practical applications such as in foaming, emulsifying or coating processes, where bubbles or drops are rapidly generated and need to be stabilized. The dynamics of absorption depend on the diffusion coefficient of the surfactant. As the interface is created, the adsorption is limited by the diffusion of the surfactant to the interface. In some cases, there can exist an energetic barrier to adsorption or desorption of the surfactant. If such a barrier limits the adsorption rate, the dynamics are said to be ‘kinetically limited'.

In the United States the purity requirements for citric acid as a food additive are defined by the Food Chemicals Codex, which is published by the United States Pharmacopoeia (USP). Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or in recipes in place of fresh lemon juice. Citric acid is used with sodium bicarbonate in a wide range of effervescent formulae, both for ingestion (e.g., powders and tablets) and for personal care (e.g.

Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties. In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp). The simplest way to obtain aquafaba is to decant the liquid from canned or boxed legumes such as white beans or chickpeas.

Like other alkylalkanolamines, N-methylethanolamine is used in water- and solvent-based paints and coatings as a solubilizer for other components, such as pigments and as a stabilizer. In cathodic dip-coating, N-methylaminoethanol serves as cation neutralizer for the partial neutralization of the epoxy resin. It also serves as a chain extender in the reaction of high molecular weight polyepoxides with polyols. Being a base, N-methylaminoethanol forms neutral salts with fatty acids, which are used as surfactants (soaps) with good emulsifying properties and find applications in textile and personal care cleansing products.

Because grease skimming involves higher viscosity hydrocarbons, skimmers must be equipped with heaters powerful enough to keep grease fluid for discharge. If floating grease forms into solid clumps or mats, a spray bar, aerator or mechanical apparatus can be used to facilitate removal. However, hydraulic oils and the majority of oils that have degraded to any extent will also have a soluble or emulsified component that will require further treatment to eliminate. Dissolving or emulsifying oil using surfactants or solvents usually exacerbates the problem rather than solving it, producing wastewater that is more difficult to treat.

Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. The chemical changes in masa allow dough formation, and also allow the nutrient niacin to be absorbed by the digestive tract.

PVC is used extensively in sewage pipe due to its low cost, chemical resistance and ease of jointing. Phthalate plasticizers are essential to the utility of PVC, which is otherwise too brittle. Phthalates are used in a large variety of products, from enteric coatings of pharmaceutical pills and nutritional supplements to viscosity control agents, gelling agents, film formers, stabilizers, dispersants, lubricants, binders, emulsifying agents, and suspending agents. End-applications include adhesives and glues, agricultural adjuvants, building materials, personal-care products, medical devices, detergents and surfactants, packaging, children's toys, modelling clay, waxes, paints, printing inks and coatings, pharmaceuticals, food products, and textiles.

Market Study on Surfactants (2nd edition, April 2015), by Ceresana Research Surfactants play an important role as cleaning, wetting, dispersing, emulsifying, foaming and anti-foaming agents in many practical applications and products, including detergents, fabric softeners, motor oils, emulsions, soaps, paints, adhesives, inks, anti-fogs, ski waxes, snowboard wax, deinking of recycled papers, in flotation, washing and enzymatic processes, and laxatives. Also agrochemical formulations such as herbicides (some), insecticides, biocides (sanitizers), and spermicides (nonoxynol-9). Personal care products such as cosmetics, shampoos, shower gel, hair conditioners, and toothpastes. Surfactants are used in firefighting and pipelines (liquid drag reducing agents).

Premiering at the Century of Progress World's Fair in Chicago in 1933, Miracle Whip soon became a success as a condiment for fruits, vegetables, and salads. Its success was bolstered by Kraft's advertising campaign, which included sponsorship of a series of two-hour radio programs. At the end of its introductory period, Miracle Whip was outselling all mayonnaise brands. According to Kraft archivist Becky Haglund Tousey, Kraft developed the product in house, using a patented "emulsifying machine", invented by Charles Chapman, to create a product that blended mayonnaise and less expensive salad dressing, sometimes called "boiled dressing" and "salad dressing spread".

Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. As a result, while cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, the chemical changes in masa allow dough formation.

Diagram showing liver and related parts of the digestive system Bile is produced by the liver, and serves to eliminate cholesterol and bilirubin from the body, as well as emulsifying of fats to make them more soluble in water and aid in their digestion. Bile is formed in the liver by hepatocytes (liver cells) and excreted into the common hepatic duct. Part of the bile is stored in the gall bladder because of back pressure (exerted by the sphincter of Oddi), and may be released at the time of digestion. The gallbladder also concentrates the bile by absorbing water and dissolved salts from it.

Emulsifying agents are effective at extinguishing fires on small, thin-layer spills of flammable liquids (class B fires). Such agents encapsulate the fuel in a fuel-water emulsion, thereby trapping the flammable vapors in the water phase. This emulsion is achieved by applying an aqueous surfactant solution to the fuel through a high-pressure nozzle. Emulsifiers are not effective at extinguishing large fires involving bulk/deep liquid fuels, because the amount of emulsifier agent needed for extinguishment is a function of the volume of the fuel, whereas other agents such as aqueous film- forming foam need cover only the surface of the fuel to achieve vapor mitigation.

The liver plays several roles in lipid metabolism: it performs cholesterol synthesis, lipogenesis, and the production of triglycerides, and a bulk of the body's lipoproteins are synthesized in the liver. The liver plays a key role in digestion, as it produces and excretes bile (a yellowish liquid) required for emulsifying fats and help the absorption of vitamin K from the diet. Some of the bile drains directly into the duodenum, and some is stored in the gallbladder. The liver produces insulin-like growth factor 1, a polypeptide protein hormone that plays an important role in childhood growth and continues to have anabolic effects in adults.

For example, a mixture that is 60% Water and 40% Oil can form an emulsion where the water is the dispersed phase and the oil is the continuous phase if the emulsifier is more soluble in the oil. This is because the continuous phase is the phase that can coalesce the fastest upon mixing, which means it is the phase that can diffuse the emulsifying agent away from its own interfaces and into the bulk the fastest. This rule is not 100% accurate, but is a good rule of thumb for mixtures with similar compositions. For mixtures with overwhelmingly large amounts of one phase, the largest phase will become the continuous phase.

The prerequisite to a shelf-stable packaged macaroni and cheese product was the invention of "processed" cheeses, where emulsifying salts help stabilize the product, giving it a longer life. Although James Lewis Kraft, originally of Fort Erie, Ontario, but living in Chicago, did not invent processed cheese, he won a patent for one processing method in 1916 and began to build his cheese business. During the Great Depression, a St. Louis, Missouri salesman, Grant Leslie of Dundee, Scotland, had the idea to sell macaroni pasta and cheese together as a package, so he began attaching grated cheese to boxes of pasta with a rubber band. In 1937, Kraft introduced the product in the U.S. and Canada.

Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term "shahi", in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices. It is mainly eaten with traditional Indian flat-breads like roti or naan, rice and bread. Paneer is derived from the Persian word for cheese, and shahi is the term for royal (in reference to the Imperial Court of the Mughal Empire).

An oral preparation exists but is not widely available. The amphipathic nature of amphotericin along with its low solubility and permeability has posed major hurdles for oral administration given its low bioavailability. In the past it had been used for fungal infections of the surface of the GI tract such as thrush, but has been replaced by other antifungals such as nystatin and fluconazole. However, recently novel nanoparticulate drug delivery systems such as AmbiOnp, nanosuspensions, lipid-based drug delivery systems including cochleates, self-emulsifying drug delivery systems, solid lipid nanoparticles and polymeric nanoparticles—such as Amphotericin B in pegylated polylactide coglycolide copolymer nanoparticles—have demonstrated potential for oral formulation of amphotericin B.Patel PA, Fernandes CB, Pol AS, Patravale VB. Oral Amphotericin B: Challenges and avenues. Int.

Solid lipid nanoparticles (SLNs) are a new pharmaceutical delivery system or pharmaceutical formulation. The conventional approaches such as use of permeation enhancers, surface modification, prodrug synthesis, complex formation and colloidal lipid carrier based strategies have been developed for the delivery of drugs to intestinal lymphatics. In addition, polymeric nanoparticles, self-emulsifying delivery systems, liposomes, microemulsions, micellar solutions and recently solid lipid nanoparticles (SLN) have been exploited as probable possibilities as carriers for oral intestinal lymphatic delivery.Studies on binary lipid matrix based solid lipid nanoparticles of repaglinide: in vitro and in vivo evaluation. Rawat MK, Jain A and Singh S, Journal of Pharmaceutical Sciences, 2011, volume 100, issue 6, pages 2366-2378 A solid lipid nanoparticle is typically spherical with an average diameter between 10 and 1000 nanometers.

The bile acid pool size is between 4–6 g, which means that bile acids are recycled several times each day. About 95% of bile acids are reabsorbed by active transport in the ileum and recycled back to the liver for further secretion into the biliary system and gallbladder. This enterohepatic circulation of bile acids allows a low rate of synthesis, only about 0.3g/day, but with large amounts being secreted into the intestine. Bile acids have other functions, including eliminating cholesterol from the body, driving the flow of bile to eliminate certain catabolites (including bilirubin), emulsifying fat-soluble vitamins to enable their absorption, and aiding in motility and the reduction of the bacteria flora found in the small intestine and biliary tract.

Inaccurate timing of the heating can produce inferior or unsalable cheese due to variations in flavor and texture. Cream cheese has a higher fat content than other cheeses, and fat repels water, which tends to separate from the cheese; this can be avoided in commercial production by adding stabilizers such as guar or carob gums to prolong its shelf life. In Canada, the regulations for cream cheese stipulate that it be made by coagulating cream with the help of bacteria, forming a curd which is then formed into a mass after removing the whey. Some of its ingredients include cream (to adjust milk fat content), salt, nitrogen (to improve spreadability) and several gelling, thickening, stabilizing and emulsifying ingredients such as xanthan gum or gelatin, to a maximum of 0.5 percent.

Nanoreactors can also be used to emulisfy water, create hydrofuels (which essentially blends 15% water into the refined diesel product), play a helpful role in the chemical industry by allowing multiple streams of raw materials to exists in a single nanoreactor, manufacture personal care products (i.e., lotions, pharmaceutical creams, shampoos, conditioners, shower gels, deodorants), and improve the food and beverage industries (by processing sauces, purées, cooking bases for soup, emulsifying non-alcoholic beverages, and salad dressings).CTI Nano Reactors Applications at CTI Nanotech Personal care goods can be enhanced by companies feeding multiple phases of material, using a mixing device with water, and creating instant emulsions. These emulsions would come with smaller particles, are expected to have a longer shelf life and an give off an enhanced appearance when sold at retailers.

Indulin AA-86 is the trade name (held by Ingevity) for a proprietary formula used for an asphalt emulsifying agent. As such, it does not have a given CAS number. Its composition is only provided subject to a nondisclosure agreement. (See also: this quotation of a city spokesperson should be critically evaluated in regard to patent and trade secret law) The company reports that it is a fatty amine derivative, an amber viscous liquid, pH 9 to 11 at a 15% w/w concentration, reactive with acids and oxidizing agents, with a relative density of 0.89, boiling point greater than 180 C and a closed cup flash point of 126 C. It is not volatile, but is identified as a hazard for inhalation, eye or skin contact and must be used with adequate ventilation.

Commercially produced sour cream contains no less than 18% milkfat before bulking agents are added, and no less than 14.4% milkfat in the finished product. Additionally, it must have a total acidity of no less than 0.5%. It may also contain milk and whey solids, buttermilk, starch in an amount not exceeding one per cent, salt, and rennet derived from aqueous extracts from the fourth stomach of calves, kids or lambs, in an amount consistent with good manufacturing practice. In addition, according to the Canadian food regulations, the emulsifying, gelling, stabilizing and thickening agents in sour cream are algin, carob bean gum (locust bean gum), carrageenan, gelatin, guar gum, pectin, or propylene glycol alginate or any combination thereof in an amount not exceeding 0.5 per cent, monoglycerides, mono- and diglycerides, or any combination thereof, in an amount not exceeding 0.3 per cent, and sodium phosphate dibasic in an amount not exceeding 0.05 per cent.