emulsifier

简明释义

英[ɪˈmʌlsɪfaɪə(r)]美[ɪˈmʌlsɪfaɪər]

n. 乳化剂，黏合剂

复 数 e m u l s i f i e r s

英英释义

单词用法

同义词

反义词

例句

1.Stabilization of emulsifier, hydrocolloid and salt on apple fruit juice milk was studied.

研究了乳化剂、胶体和盐对苹果汁牛奶的稳定作用。

2.Lecithin is an emulsifier. It is found in plants such as soybeans, in egg yolks and in other animal sources.

卵磷脂是一种乳化剂，它存在于植物(例如：大豆)、鸡蛋黄和其他动物来源中。

3.In the food industry mainly for thickener, emulsifier and stabilizer.

在食品工业中主要作增稠剂、乳化剂和稳定剂。

4.In the course of synthesizing acrylate size mixture, the using of emulsifier influenced synthetic size performance in some degree.

在合成丙烯酸酯浆料的过程中，乳化剂的使用在很大程度上影响着合成浆料的性能。

5.It is rich in minerals and algin, a complex carbohydrate used as an emulsifier to prevent crystal formation in ice cream.

它富含矿物质和褐藻胶。是一种碳氢化合物，可用作乳化剂，在制作冰淇淋时防止冰晶的形成。

6.Our aim is developing a novel urethane reactive emulsifier with good properties in this paper.

本研究旨在开发一种性能良好的新型聚氨酯反应性乳化剂。

7.Cholride ions in acid copper plating bath were determined by nephelometry with op emulsifier as stabilizer.

利用比浊法，以OP乳化剂作为稳定剂测定酸性镀铜液中的氯离子。

8.The drinking ink cleaner is composed of solvent, emulsifier and other additives.

研制一种由溶剂、乳化剂和其他助剂构成的油墨清洗剂。

9.In salad dressings, an emulsifier 乳化剂 helps mix oil and vinegar together.

在沙拉酱中，乳化剂 emulsifier 有助于将油和醋混合在一起。

10.Mayonnaise is made using an emulsifier 乳化剂 to combine egg yolks and oil.

蛋黄酱是使用一个乳化剂 emulsifier 将蛋黄和油结合在一起制作的。

11.Many ice creams contain an emulsifier 乳化剂 to improve texture and prevent separation.

许多冰淇淋含有乳化剂 emulsifier 以改善质地并防止分离。

12.An emulsifier 乳化剂 is crucial in cosmetics to ensure that oil and water-based ingredients blend well.

在化妆品中，乳化剂 emulsifier 是至关重要的，以确保油和水基成分良好混合。

13.Baking recipes often call for an emulsifier 乳化剂 to help create a uniform batter.

烘焙食谱通常需要一个乳化剂 emulsifier 来帮助制作均匀的面糊。

作文

In the world of food science, understanding the role of various ingredients is crucial for creating stable and appealing products. One such ingredient that plays a significant role in many recipes is the emulsifier. An emulsifier is a substance that helps to mix two immiscible liquids, such as oil and water, by reducing the surface tension between them. This property is essential in the preparation of sauces, dressings, and many processed foods. Without emulsifiers, these products would separate and become unappetizing. For example, when making mayonnaise, the key to achieving the creamy texture lies in the use of an emulsifier like egg yolk. The lecithin found in egg yolk acts as a natural emulsifier, allowing the oil and vinegar to blend seamlessly. This not only enhances the flavor but also improves the overall mouthfeel of the mayonnaise. Similarly, in salad dressings, emulsifiers help to keep the oil and vinegar mixed together, preventing separation and ensuring a uniform taste with every bite. In addition to their culinary applications, emulsifiers are also widely used in the food industry to enhance the shelf life and stability of products. For instance, commercial ice creams often contain emulsifiers to maintain a smooth texture and prevent the formation of ice crystals during freezing. By stabilizing the air bubbles trapped within the mixture, emulsifiers contribute to the creamy consistency that consumers expect from high-quality ice cream. Moreover, emulsifiers can be derived from both natural and synthetic sources. Natural emulsifiers, such as those found in soybeans or sunflower seeds, are becoming increasingly popular due to the rising demand for clean-label products. Consumers are more health-conscious and prefer ingredients they recognize. As a result, many manufacturers are reformulating their products to include natural emulsifiers instead of synthetic ones, which can sometimes raise concerns about safety and health effects. However, it's important to note that while emulsifiers serve essential functions in food production, their excessive use can lead to negative health implications. Some studies suggest that certain synthetic emulsifiers may disrupt gut microbiota or contribute to inflammation. Therefore, it is crucial for both consumers and food manufacturers to be aware of the types and amounts of emulsifiers used in food products. In conclusion, the role of the emulsifier in food science cannot be overstated. These substances not only enhance the texture and appearance of food products but also play a vital role in their stability and shelf life. As the food industry continues to evolve, the focus on natural emulsifiers and the health implications of food additives will likely shape future trends in food production. Understanding how emulsifiers work and their impact on our food can empower consumers to make informed choices about the products they consume.

在食品科学的世界中，理解各种成分的作用对于创造稳定且吸引人的产品至关重要。一个在许多食谱中起重要作用的成分是乳化剂。乳化剂是一种通过降低两种不相溶液体（如油和水）之间的表面张力来帮助混合它们的物质。这一特性在调味汁、酱料以及许多加工食品的制作中至关重要。没有乳化剂，这些产品将会分离，变得不具吸引力。 例如，在制作蛋黄酱时，实现奶油状质地的关键在于使用像蛋黄这样的乳化剂。蛋黄中的卵磷脂作为一种天然的乳化剂，使油和醋能够无缝混合。这不仅增强了味道，还改善了蛋黄酱的整体口感。同样，在沙拉酱中，乳化剂有助于保持油和醋的混合，防止分离，确保每一口都有均匀的味道。 除了在烹饪中的应用外，乳化剂还广泛用于食品工业，以增强产品的保质期和稳定性。例如，商业冰淇淋通常含有乳化剂，以保持光滑的质地并防止在冷冻过程中形成冰晶。通过稳定混合物中捕获的气泡，乳化剂有助于消费者期望的高质量冰淇淋的奶油状稠度。 此外，乳化剂可以来源于天然和合成两种来源。天然乳化剂，如大豆或向日葵籽中发现的那些，因对清洁标签产品的需求上升而越来越受欢迎。消费者更加关注健康，更倾向于选择他们熟悉的成分。因此，许多制造商正在重新配方他们的产品，以包括天然乳化剂，而不是可能引发安全和健康问题的合成乳化剂。 然而，重要的是要注意，虽然乳化剂在食品生产中发挥着重要作用，但过量使用可能导致负面的健康影响。一些研究表明，某些合成乳化剂可能会干扰肠道微生物群或导致炎症。因此，消费者和食品制造商都必须意识到食品产品中使用的乳化剂的类型和数量。 总之，乳化剂在食品科学中的作用不可低估。这些物质不仅增强了食品产品的质地和外观，还在其稳定性和保质期中发挥着至关重要的作用。随着食品行业的不断发展，对天然乳化剂的关注以及食品添加剂的健康影响可能会塑造未来食品生产的趋势。了解乳化剂的工作原理及其对我们食品的影响，可以使消费者更好地做出有关消费产品的明智选择。