| emulsifier |
holds the oil-based and water-based ingredients together, helping to stabilize the formulation, thereby preventing separation
출처: www.entheos-holistic.com/glossary-terms-ingredient...
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|---|---|
| emulsifier |
An agent that acts to stabilize an emulsion. The emulsifier may make it easier to form an emulsion and to provide stability against aggregation and possibly against coalescence.
출처: www.ucalgary.ca/~schramm/emulsion.htm
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| emulsifier |
a material that causes water and oil to form an emulsion, ie; fine oil droplets suspended in the water.
출처: www.bakerhughes.com/investor/resources/oil_glossar...
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| emulsifier |
A material which helps the formation of an emulsion (this contains small droplets of one liquid dispersed throughout another with which it is immiscible)
출처: www.uyseg.org/greener_industry/pages/glossary.htm
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| emulsifier |
A chemical that has the ability to bind together two incompatible things, for example water and oil. Eggs contain the emulsifier lecithin.
출처: www.onecook.com/reference/brdgloss.htm
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