In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1emulsionante masculineemulsivo masculine
- High-fat, or ‘premium’, ice creams are less dependent on stabilizers and emulsifiers, because the fat does what it is supposed to without as much assistance.
- Processed foods, such as junk foods and fast foods, contain synthetic additives - preservatives, emulsifiers, thickeners, stabilizers and flavor-enhancers.
- These are made into an emulsion which depends for its stability on chemical emulsifiers.
- Bitumen emulsions are a dispersion of bitumen in an aqueous continuous phase, stabilised by the addition of an emulsifier.
- An example of an anionic emulsifier is stearic acid.
- It is further contaminated with chemicals such as emulsifiers, preservatives and antioxidants designed to increase its shelf life and improve its commercial viability.
- Many commercial, large-scale manufacturers make ice cream from fat, water, milk proteins, sugar, stabilisers and emulsifiers.
- Detergents are chemical compounds that contain wetting agents and emulsifiers.
- Ingredients such as stabilizers and emulsifiers can be important in maintaining flavor quality and beverage appearance.
- Store bought whole wheat bread also contains the same emulsifiers, and chemical by products that are in store bought white bread.
- Making cheese yourself lets you control the ingredients and the use of additives, like stabilizers and emulsifiers, that are sometimes added to the cheese sold at your local supermarket.
- Other ingredients in an ice cream mix are sweeteners, stabilizers and emulsifiers.
- The ingredients - water, milk protein, fat, sugar, emulsifiers, stabilizers, flavours and a lot of air - are mixed together before being pasteurized and homogenized.
- Natural peanut butter is the way to go, since no sugar, emulsifiers or preservatives have been loaded in.
- You'll probably find that they also squeeze in quite a few fat substitutes, thickening agents, colouring chemicals, emulsifiers, antioxidants and a lot of something called ‘natural flavourings’.
- In the food industry, fatty acids are used as emulsifiers, stabilizers, lubricants, and defoamers.
- For example, in developing new all-dairy based puddings, we could not use the typical stabilizers and emulsifiers, such as modified food starch and sodium stearoyl lactylate, found in conventional puddings.
- They also contain special ingredients called emulsifiers that allow water and oil to combine together in a stable manner.
- These act to ionise the cationic emulsifiers, resulting in enhanced emulsion performance.
- Spray oil includes soaplike emulsifiers that allow water and oil to mix for spraying.
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