A subfraction of Lanolin ( Wool Wax ), a mixture of hydrocarbons that imparts emulsifying properties and provides emolliency ( skin smoothing properties ).
32.
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.
33.
The seed flour is a traditional emulsifying, flavouring and thickening agent used to prepare cakes, bread, couscous, baby food and local beer.
34.
For many dressings and sauces like this one, the addition of water while emulsifying can create a creamy appearance and texture and help balance the flavors.
35.
Emulsifying agent ( lecithin ) used in mayonnaise are able to suspend oil droplets in water because it lowers the interfacial tension ? between oil and water.
36.
Egg-free mayonnaise is expected to contain soya or pea protein instead of lecithin in egg yolk as emulsifying agent to stabilize oil droplets in water.
37.
Ointments are formulated using hydrophobic, hydrophilic, or water-emulsifying bases to provide preparations that are immiscible, miscible, or emulsifiable with skin secretions.
38.
The emulsifying agent Eucerit is made from lanolin, found in sheep's wool, and is the key to Nivea Creme's unique properties.
39.
However, when the oil droplets are coated with emulsifying agent, electrostatic repulsive force is introduced among the oil droplets which keeps the droplets from coming together.
40.
If it heats past 58 �C ( 136 �F ), some of the emulsifying proteins begin to break down and release the butterfat they hold in emulsion.
