emulsifiers

简明释义

英[ɪˈmʌl.sɪ.faɪ.əz]美[ɪˈmʌl.sə.fai.ərz]

n. [助剂]乳化剂（emulsifier 的复数形式）

英英释义

单词用法

同义词

反义词

例句

1.As discussed below, emulsifiers are compounds used to keep oils or fats and water dispersed in one phase (i. e., they prevent oil and water from separating).

正如下面所讨论的，卵磷脂是化合物，用于使油或脂肪和水在一段时间内被分离开，即阻止油和水分离。

2.The Island's health department has requested quality and safety certificates to be provided for all food and beverages containing emulsifiers before Tuesday.

台湾卫生部已经要求厂商在周二前提供所有食品和饮料中所含乳化剂的质量和安全证明。

3.The influences of emulsifiers and functional monomers on the particle size and particle size distribution of nano-particles were discussed.

研究了乳化剂、官能单体对纳米粒子的粒径及其分布的影响。

4.High air content protected ice cream from ice crystal growth and improved melting resistance in the presence of emulsifiers.

在乳化剂存在时，空气含量高时能防止冰淇淋中出现冰晶、改善抗融性。

5.Therefore, the conjugates can be useful for industrial applications as natural emulsifiers, antimicrobial agents devoid of toxicity.

因此，该复合物在工业上可以用作天然乳化剂，无毒抑菌剂。

6.Emulsifiers are a legal additive in sports drinks and fruit juices, giving the drinks a "cloudy" and "rich" look.

乳化剂是运动饮料和果汁粉中一种合法添加剂，它使饮料看起来“不透明”和“艳丽”。

7.They add emulsifiers, preservatives, MSG, artificial colors, trans fats, and hidden ingredients under generic labels such as spices, or natural and artificial flavors.

大部分肉类，无论是来自哪间连锁店的，所具有的都只不过是一个相似而简单的成分标签，如：乳化剂，防腐剂，味精，人工色素，反式脂肪酸，和隐藏成分的通用标签（如：调味料，天然的或人工的香料）。

8.In ice cream production, emulsifiers are used to create a smooth texture.

在冰淇淋生产中，乳化剂用于创造光滑的质地。

9.Many salad dressings contain emulsifiers to keep the oil and vinegar mixed.

许多沙拉酱含有乳化剂以保持油和醋的混合。

10.Baked goods often use emulsifiers to improve their volume and shelf life.

烘焙食品通常使用乳化剂来改善其体积和保质期。

11.Certain emulsifiers help stabilize whipped cream, preventing it from separating.

某些乳化剂有助于稳定奶油，防止其分离。

12.In the cosmetic industry, emulsifiers are essential for creating creams and lotions.

在化妆品行业，乳化剂对制造面霜和乳液至关重要。

作文

In the world of food science and cooking, the term emulsifiers refers to substances that help mix two or more ingredients that typically do not blend well together, such as oil and water. These compounds play a crucial role in the texture and stability of many products we consume daily. Without emulsifiers, many of our favorite sauces, dressings, and baked goods would not have the desirable consistency we expect. For instance, mayonnaise is a classic example of an emulsion, where egg yolk acts as a natural emulsifier that binds the oil and vinegar together, creating a smooth and creamy texture. The science behind emulsifiers lies in their unique molecular structure. They possess both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, allowing them to interact with both oil and water. This dual nature enables emulsifiers to stabilize mixtures by reducing the surface tension between the two liquids, preventing them from separating. Common examples of emulsifiers used in the food industry include lecithin, which is derived from soybeans or egg yolks, and mono- and diglycerides, which are often found in processed foods. The use of emulsifiers extends beyond just improving texture; they also enhance the shelf life of products. By stabilizing emulsions, these agents can prevent the separation of ingredients over time, ensuring that the product remains visually appealing and enjoyable to consume. For example, salad dressings that contain emulsifiers will remain mixed and homogenous for longer periods, making them more convenient for consumers. However, the increasing use of artificial emulsifiers in processed foods has raised concerns among health-conscious consumers. Some studies suggest that certain synthetic emulsifiers may disrupt gut microbiota or contribute to inflammatory responses in the body. As a result, many individuals are now seeking out products that contain natural emulsifiers or are free from added emulsifying agents altogether. In addition to their culinary applications, emulsifiers are also utilized in various industries, including cosmetics and pharmaceuticals. In skincare products, emulsifiers help blend oil-based and water-based ingredients, creating creams and lotions that provide hydration without feeling greasy. Similarly, in the pharmaceutical industry, emulsifiers are essential for formulating stable drug delivery systems, ensuring that active ingredients are effectively absorbed by the body. In conclusion, emulsifiers are vital components in both the food industry and beyond. Their ability to stabilize mixtures and improve product quality makes them indispensable in creating a wide range of products that we enjoy every day. As consumers become more aware of the ingredients in their food and personal care items, the demand for natural emulsifiers is likely to grow. Understanding the role of emulsifiers not only enhances our appreciation for the science of food but also empowers us to make informed choices about what we consume and use on our bodies.

在食品科学和烹饪的世界中，术语emulsifiers（乳化剂）指的是帮助混合两种或多种通常不易融合的成分的物质，例如油和水。这些化合物在我们日常消费的许多产品的质地和稳定性中发挥着至关重要的作用。如果没有emulsifiers，我们许多最喜欢的酱料、调味品和烘焙食品将无法具有我们所期待的理想一致性。例如，蛋黄酱就是乳化的经典例子，其中蛋黄作为一种天然的emulsifier，将油和醋结合在一起，创造出光滑而奶油状的质地。 Emulsifiers的科学原理在于其独特的分子结构。它们同时具有亲水性（吸水）和疏水性（排水）的特性，使其能够与油和水相互作用。这种双重特性使得emulsifiers能够通过降低两种液体之间的表面张力来稳定混合物，从而防止它们分离。食品工业中常用的emulsifiers的例子包括卵磷脂，它是从大豆或蛋黄中提取的，以及单甘油酯和二甘油酯，通常可以在加工食品中找到。 使用emulsifiers不仅能改善质地；它们还可以增强产品的保质期。通过稳定乳液，这些剂可以防止成分随时间分离，确保产品在视觉上保持吸引力，且食用时令人愉悦。例如，含有emulsifiers的沙拉酱会在更长时间内保持混合和均匀，使其对消费者更方便。 然而，随着人工emulsifiers在加工食品中使用的增加，健康意识强的消费者开始对此表示担忧。一些研究表明，某些合成的emulsifiers可能会干扰肠道微生物群或导致身体的炎症反应。因此，许多人现在正在寻找含有天然emulsifiers的产品，或者完全不添加乳化剂的产品。 除了在烹饪中的应用外，emulsifiers还广泛用于化妆品和制药等各个行业。在护肤产品中，emulsifiers帮助将油性和水性成分混合在一起，创造出既能提供水分又不会感觉油腻的乳霜和乳液。同样，在制药行业中，emulsifiers对于制定稳定的药物递送系统至关重要，确保活性成分有效被身体吸收。 总之，emulsifiers是食品行业及其他行业的重要组成部分。它们稳定混合物和提高产品质量的能力使它们在创造我们每天享用的各种产品中不可或缺。随着消费者越来越关注他们食品和个人护理产品中的成分，对天然emulsifiers的需求可能会增长。理解emulsifiers的作用不仅增强了我们对食品科学的欣赏，还使我们能够做出关于我们消费和使用在身体上的产品的明智选择。