| emulsifier |
An agent that breaks up fatty material into minute particles and holds them in suspension.
출처: www.nutrilite.com/english/public/GeneralInfo/Gloss...
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|---|---|
| emulsifier |
An emulsifier is an agent that allows oil and water to blend in a lotion or cream. Cell Tech products use only natural emulsifiers.
출처: www.celltechpersonalcare.com/glossary.jsp
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| emulsion |
A dispersal, with a variety of industrial uses of one liquid as small particles in another liquid. An example would be milk.
출처: www.ch.ic.ac.uk/vchemlib/mol/glossary/
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| emulsion |
An emulsion is a smooth mixture of two liquids, such as oil and water that normally do not mix. Mayonnaise, beurre blank, hollandaise, cream sauces, vinaigrettes, and b?hamel sauce are examples of emulsions.
출처: www.newitalianrecipes.com/cooking-terms.html
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| emulsifier |
Single chemical substance, or mixture of substances, that lowers the tension at the oil-water interface, and has the capacity for promoting emulsion formation and short-term stabilization.
출처: www.agsci.ubc.ca/fnh/courses/glossary.htm
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