Emulsifier: meaning, definitions and examples
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emulsifier
[ ɪˈmʌlsɪfaɪər ]
food industry
An emulsifier is a substance that helps mix together ingredients that normally don't mix well, such as oil and water. Emulsifiers are commonly used in food products like mayonnaise, salad dressings, and ice cream.
Synonyms
Examples of usage
- Mayonnaise contains egg yolks, which act as emulsifiers to keep the oil and vinegar mixed together.
- Emulsifiers in ice cream help create a smooth and creamy texture.
Translations
Translations of the word "emulsifier" in other languages:
🇵🇹 emulsificante
🇮🇳 इमल्सीफायर
🇩🇪 Emulgator
🇮🇩 pengemulsi
🇺🇦 емульгатор
🇵🇱 emulgator
🇯🇵 乳化剤 (にゅうかざい)
🇫🇷 émulsifiant
🇪🇸 emulsionante
🇹🇷 emülgatör
🇰🇷 유화제 (yuhwaje)
🇸🇦 مستحلب
🇨🇿 emulgátor
🇸🇰 emulgátor
🇨🇳 乳化剂 (rǔhuà jì)
🇸🇮 emulgator
🇮🇸 emulsíumyndandi efni
🇰🇿 эмульгатор
🇬🇪 ემულგატორი
🇦🇿 emulqator
🇲🇽 emulsionante
Etymology
The word 'emulsifier' originates from the Latin word 'emulsio', which means 'milk' or 'to milk'. The concept of emulsifiers has been used in food preparation for centuries, with natural substances like egg yolks and mustard seeds serving as early emulsifying agents. In modern times, emulsifiers have become essential in the food industry for creating stable and appealing food products.
See also: emulsification.