- emulsifier
- EmulsifierЭмульгаторВещество, обеспечивающее получение и устойчивость эмульсий из несмешивающихся жидкостей.
Толковый англо-русский словарь по нанотехнологии. - М.. В.В.Арсланов. 2009.
emulsifier
Смотреть что такое "emulsifier" в других словарях:
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 — ► 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 — 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
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
