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Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners Sweeteners are added to foods for flavoring.
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.
Sorbitan is a mixture of isomeric organic compounds derived from the dehydration of sorbitol and is an intermediate in the conversion of sorbitol to isosorbide. [1] Sorbitan is primarily used in the production of surfactants such as polysorbates; which are important emulsifying agents, with a total annual demand of more than 10,000 tons in 2012. [2]
Dispersant Corexit 9527 was for example used to disperse an oil slick in the Gulf of Mexico in 1979 [6] over one thousand square miles of sea. The same dispersant was also used in an attempt to clean up the Exxon Valdez oil spill [ 4 ] in 1989, though its use was discontinued as there was not enough wave action to mix the dispersant with the ...
Cold cream, also known as ceratum refrigerans, is an emulsion of water and certain fats, usually including beeswax and various scent agents, designed to smooth skin and remove makeup. Cold cream is a water-in-oil emulsion (emulsion of small amount of water in a larger amount of oil), unlike the oil-in-water emulsion of vanishing cream , so ...
The key role of emulsifying agents in Easy Cheese is to create a uniform cheese spread by altering the structure of casein micelles in the cheese. Casein micelles have a diameter ranging from 15 to 20 nanometers and are composed of flexible aggregates alpha-, beta-, and kappa-casein.