emulsifier
[/ɪˈmʌlsɪfaɪər/]
nounmasculinepl: emulsifiers
emulsificante
1. a substance that helps blend two immiscible liquids (such as oil and water) into a stable mixture by reducing surface tension
Lecithin is a common emulsifier used in mayonnaise to keep oil and water from separating.
A lecitina é um emulsificante comum usado em maionese para evitar que óleo e água se separem.
2. a chemical additive in food products that improves texture and shelf life by maintaining uniform consistency
Many commercial ice creams contain emulsifiers to create a smooth, creamy texture.
Muitos sorvetes comerciais contêm emulsificantes para criar uma textura lisa e cremosa.
3. a substance used in cosmetics and pharmaceuticals to stabilize lotions, creams, and other preparations
The lotion's emulsifier ensures the product remains evenly mixed throughout its shelf life.
O emulsificante do creme garante que o produto permaneça uniformemente misturado durante seu prazo de validade.
The term 'emulsificante' is widely used in Brazilian food industry and cosmetics manufacturing. In Portugal, 'emulsionante' is more commonly seen in regulatory documents. The concept is particularly important in discussions about food additives and processed foods, reflecting growing consumer awareness about ingredient transparency in both Brazilian and Portuguese-speaking markets.
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