| emulsion |
Any stable mixture of two or more immiscible liquids where one liquid (in the form of fine droplets or globules) is dispersed in the other.
출처: www.agsci.ubc.ca/fnh/courses/glossary.htm
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| emulsify |
To combine fats with vinegar or citric juice into a smooth, stable mixture.
출처: thefoody.com/glossary/glossarye.html
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| emulsification |
The action of breaking up fats, oils and other soils into small particles which are then suspended in a solution.
출처: www.howtocleananything.com/hca_glossay.htm
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| emulsifier |
An ingredient used to bind together substances, such as oil and water, which normally do not mix well. Lecithin, found in egg yolks, and xanthan gum, a commercial emulsifier, are examples.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| 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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