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  2. Emulsion - Wikipedia

    en.wikipedia.org/wiki/Emulsion

    An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.Emulsions are part of a more general class of two-phase systems of matter called colloids.

  3. DATEM - Wikipedia

    en.wikipedia.org/wiki/DATEM

    DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.It is added to crusty breads, such as rye, to impart a springy, chewy texture.

  4. Dispersion (chemistry) - Wikipedia

    en.wikipedia.org/wiki/Dispersion_(chemistry)

    The molecules in a drop of food coloring added to water will eventually disperse throughout the entire medium, where the effects of molecular diffusion are more evident. However, stirring the mixture with a spoon will create turbulent flows in the water that accelerate the process of dispersion through convection-dominated dispersion.

  5. Homogenization (chemistry) - Wikipedia

    en.wikipedia.org/wiki/Homogenization_(chemistry)

    Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).

  6. Glycerol monostearate - Wikipedia

    en.wikipedia.org/wiki/Glycerol_monostearate

    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.

  7. Food chemistry - Wikipedia

    en.wikipedia.org/wiki/Food_chemistry

    Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [ 1 ] [ 2 ] The biological substances include such items as meat , poultry , lettuce , beer , milk as examples.

  8. Dispersant - Wikipedia

    en.wikipedia.org/wiki/Dispersant

    A dispersant or a dispersing agent is a substance, typically a surfactant, that is added to a suspension of solid or liquid particles in a liquid (such as a colloid or emulsion) to improve the separation of the particles and to prevent their settling or clumping.

  9. Flocculation - Wikipedia

    en.wikipedia.org/wiki/Flocculation

    Flocculation is thus the initial step leading to further ageing of the emulsion (droplet coalescence and the ultimate separation of the phases). Flocculation is used in mineral dressing, [ 7 ] but can be also used in the design of physical properties of food and pharmaceutical products.