| emulsification |
The formation of a water-in-oil mixture. Different oils exhibit different tendencies to emulsify, and emulsification is much more likely to occur under high energy conditions (winds and waves, oil well blowouts). A water-in-oil emulsion is frequently called mousse. Demulsification is the breaking of an emulsion.
출처: response.restoration.noaa.gov/disp_aid/glossary.ht...
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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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| emulsion |
Intimate mixture of oil and water, generally of a milky or cloudy appearance. Emulsions may be of two types: oil-in water (where water is the continuous phase) and water-in-oil (where water is the discontinuous phase).
출처: www.texacoxpresslube.com/carcare/glossary/e.html
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| emulsification |
the process of dispersing one liquid in another (the liquids being mutually insoluble or sparingly soluble in each other).
출처: www.hubhobbyshop.com/paintimg.htm
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| emulsifier |
An agent that binds two substances together that do not normally mix. For example, an emulsifier is used to mix oil and water to form salad dressing. Lecithin is a natural emulsifier derived from soy. [top of page]
출처: www.heartlandfields.com/soy_health/soy_glossary.ht...
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