Examples of using Emulsifier in English and their translations into Hindi
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Colloquial
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Ecclesiastic
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Ecclesiastic
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Computer
No artificial flavorings, artificial pigment and emulsifier added, and no containing of Hydrogenated fat.
Compound emulsifiers BD series is mixture emulsifier based on glycerol esters of fatty acids and.
Lecithin as an emulsifier breaks down fats, and soy lecithin in
this popular food additive acts as an emulsifier and is also commonly used to"strengthen dough"
detergent, emulsifier, ect, it can be combined with multiple anionic,
this popular food additive acts as an emulsifier and is also commonly used to“strengthen dough”
high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage.
Yingu instant cake emulsifier has been taking the lead in sales in the market because of its easy operability,
as a massage medium, it acts as an emulsifier with the skin's natural sebum
with icky chemicals and additives like brominated vegetable oil, a flame retardant that just so happens to also make a handy beverage emulsifier.
It's often found in low-fat diet foods- like these diet ice creams- because fat naturally acts as an emulsifier, and manufacturers had to find a chemical replacement.
are sufficiently tiny and thoroughly dispersed(and enough emulsifier is used) the combination of oil
as Irish moss(Chondrus crispus), carrageenan is used as a thickening agent and emulsifier to make foods creamier.
VIVID Mono- and Diglycerides GMS4082 is a kind of high-efficiency emulsifier. It can be soluble in warm water(over 55℃), and help to mix with other materials easily. It can maintain the gas effectively. Especially it is widely used in ice cream, milk, cake emulsifier, and Non-dairy creamer.
O W type emulsifying agent defoamer 20 oil emulsifier PVC granules additives
leather industry as degreaser cleaner emulsifier and component of refining agent They can not only be used alone
Vivid® Mixed Emulsifier For Food 8301 can be used in making various kinds of bread. It could strengthen the gas-holding capacity of bread during the production process so as to improve the bread structure
Some formulations may require emulsifiers or stabilizers to be added.
Emulsifiers and thickeners: all.
The research was done on mice, so it's too early to say humans should stop eating emulsifiers, but let's examine the mechanisms involved.