noun Date: 1888 one that emulsifies; especially a surface-active agent (as a soap) promoting the formation and stabilization of an emulsion

New Collegiate Dictionary. 2001.

Look at other dictionaries:

  • émulsifier — [ emylsifje ] v. tr. <conjug. : 7> • 1932 ; du rad. de émulsion ♦ Émulsionner (2o). ● émulsifier verbe transitif (de émulsion) Disperser aussi finement que possible un liquide dans un milieu où il est insoluble, afin d obtenir une émulsion …   Encyclopédie Universelle

  • emulsifier — 1888, agent noun from EMULSIFY (Cf. emulsify) …   Etymology dictionary

  • emulsifier —  Emulsifier  Эмульгатор   Вещество, обеспечивающее получение и устойчивость эмульсий из несмешивающихся жидкостей …   Толковый англо-русский словарь по нанотехнологии. - М.

  • emulsifier — ► NOUN ▪ a substance that stabilizes an emulsion, especially an additive used to stabilize processed foods …   English terms dictionary

  • emulsifier — UK [ɪˈmʌlsɪˌfaɪə(r)] / US [ɪˈmʌlsɪˌfaɪr] noun [countable] Word forms emulsifier : singular emulsifier plural emulsifiers science a substance added to a food or drink to stop liquid and solid parts from separating …   English dictionary

  • emulsifier — noun /ˈɪi.mʌl.sɪf.aɪ.ə(ɹ),əˈmʌl.sɪf.aɪ.ə(ɹ)/ A substance that helps an emulsion form, or helps keep an emulsion from separating. Ant: de emulsifier …   Wiktionary

  • emulsifier — [[t]ɪmʌ̱lsɪfaɪə(r)[/t]] emulsifiers N MASS An emulsifier is a substance used in food manufacturing which helps to combine liquids of different thicknesses …   English dictionary

  • emulsifier — emulsiklis statusas T sritis radioelektronika atitikmenys: angl. emulsifier; emulsifying agent vok. Emulsionsmittel, n rus. эмульгатор, m pranc. émulsifiant, m …   Radioelektronikos terminų žodynas

  • emulsifier — emulsiklis statusas T sritis chemija apibrėžtis Medžiaga, padedanti susidaryti emulsijai ir ją stabilizuojanti. atitikmenys: angl. emulsifier; emulsifying agent rus. эмульгатор …   Chemijos terminų aiškinamasis žodynas

  • emulsifier — See emulsification. * * * ▪ chemistry       in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing. Closely… …   Universalium

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