Emulsifiers hold two ingredients together that wouldn't normally mix. This can be either something like wax or the physical action of shaking the bottle. Synthetic emulsifiers are usually petroleum/hydrocarbon derivaties and can be allergens. Natural emulsifiers are obtained from various nuts, berries and leaves.
Surface active agents used to facilitate or increase the dispersion of one liquid in another when one is not miscible in the other.
Additives that allow oils to be blended with water, overcoming their natural reluntance to mix.
Are agents that create emulsions. Their role is to hold two dissimilar ingredients together that don't normally homogenise. This can occur as a physical action such as vigorous mixing or a physical substance like waxes or soaps. Natural emulsifiers are obtained from nuts, berries and leaves. Emulsifiers assist with prolonging the shelf life of a product by keeping the oil and water components combined.
Emulsifiers are ingredients that keep two substances with opposing properties mixed (for example water and oil).
Additives that stabilize the mixture of one compound in another, such as oil in water. They are used in bread, for example, to strengthen the dough.
Agents to make an emulsion. An emulsion is formed when two non-mixable liquids (like water and oil) are mixed together so that such mixture continues to be homogenized. Most of the cosmetic creams and cleansing milks consist of water and oil parts that need an emulsifier to keep them together.
substances which allow the mixing of two or more immiscible liquids (two liquids that don't mix together such as oil and water) to form a stable emulsion. Emulsifiers work by coating the surface of droplets of one liquid in such a way that they can stay dispersed in the second liquid.
An additive that promotes the formation of a stable mixture between two liquids like oil and water.(Course Material/PenetrantTest/PTMaterials/emulsifiers.htm)
