emulsifiers
Oil-water binding agents
Emulsifiers are substances that help mix liquids that normally don't combine, like oil and water.
They work by reducing surface tension between the liquids, allowing them to form a stable blend called an emulsion.
Lecithin in egg yolks is a natural emulsifier, which is why eggs help bind mayonnaise and hollandaise sauce.
Commercial emulsifiers appear in processed foods, cosmetics, and pharmaceuticals to keep ingredients from separating.
Natural emulsifying compound
Administering medicine to body
- bioavailabilityFraction reaching active circulation
- liposomesPhospholipid bilayer spheres
- phospholipidsLipids with phosphate groups
- ointmentMedicated skin cream
gel · suppository · injectable · absorption · parenteral · transdermal
Emulsified egg-oil spread
- vinaigretteOil-and-sour sauce
- hollandaiseEmulsified butter-egg sauce
- aioliGarlic-infused emulsified sauce
- ganacheChocolate-cream confection blend
custard · ice-cream · sauces · gravies · margarine · tahini · hummus · bechamel
Hydrating skin cream
- lotionLiquid skin moisturizer
- creamRich milk fat
- serumBlood's watery portion
- foundationUnderlying support structure
conditioner · shampoo · lipstick · mascara · skincare · sunscreen · primer · toner
Colored coating substance
- coatingsApplied surface layers
- adhesivesBonding substances
- asphaltPetroleum-based paving material
- bitumenViscous hydrocarbon mixture
agrochemicals · pesticides · lubricants · latex · detergents
Surface tension lowering compound
- hydrophilicTending to absorb water
- lipophilicAttracted to fatty substances
- micellesAmphiphile clusters in solution
- dispersionScattering across space
homogenization · coalescence · flocculation · stability · Pickering · microemulsion · colloid
lecithin
Natural emulsifying compound
drug-delivery
Administering medicine to body
- bioavailabilityFraction reaching active circulation
- liposomesPhospholipid bilayer spheres
- phospholipidsLipids with phosphate groups
ointment · gel · suppository · injectable · absorption · parenteral · transdermal
mayonnaise
Emulsified egg-oil spread
- vinaigretteOil-and-sour sauce
- hollandaiseEmulsified butter-egg sauce
- aioliGarlic-infused emulsified sauce
ganache · custard · ice-cream · sauces · gravies · margarine · tahini · hummus · bechamel · remoulade
moisturizer
Hydrating skin cream
foundation · conditioner · shampoo · lipstick · mascara · skincare · sunscreen · primer · toner · essence
paint
Colored coating substance
bitumen · agrochemicals · pesticides · lubricants · latex · detergents
surfactant
Surface tension lowering compound
- hydrophilicTending to absorb water
- lipophilicAttracted to fatty substances
- micellesAmphiphile clusters in solution
dispersion · homogenization · coalescence · flocculation · stability · Pickering · microemulsion · colloid
- chemicalschemicals, compounds, acids, reagents, solutions
- Food Sciencefood science, enzymes, carbohydrates, proteins, pH
- additivesfood coloring, stabilizer, MSG, plasticizers, flavor enhancer
- food additivesartificial sweeteners, colorants, calcium silicate, lecithin, MSG
- chemical additivesadditives, plasticizers, stabilizers, antioxidants, preservatives
- detergent ingredientssurfactants, enzymes, builders, bleach, fragrances