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MY900 disposable plastic 900ml bowl food container
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Sabic P6006HDPE PE100 Black
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Food Grade Lycopene 99%
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PVC Resin SG-5 K66-68 Pipe Grade
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SF750 2 compartment leakproof Clear Black Rectangular Disposable PP Food Box, Microwaveable Plastic lunch Containers
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Citric acid anhydrous 99.8% food grade
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Citric acid (mono) (E330) White crystal powder
Q
what’s emulsions
I'm a seasoned industrial engineer with a keen interest in machine learning. Here to share insights on latest industry trends.
Emulsions are mixtures of two or more liquids that are normally immiscible, meaning they cannot be mixed into a solution under normal conditions. An example of an emulsion is mayonnaise, which is primarily an emulsion of oil in water, stabilized by an emulsifier like egg yolk. Emulsifiers are substances that help stabilize emulsions, allowing the immiscible liquids to stay mixed for a longer period. Emulsions are categorized into two main types: oil-in-water (O/W), where oil droplets are dispersed in water, and water-in-oil (W/O), where water droplets are dispersed in oil. This principle is widely applied in various industries, including food, cosmetics, and pharmaceuticals, to achieve desired textures, stabilize formulations, and improve product shelf life. Understanding the nature of emulsions and how to stabilize them is crucial for innovating new products and enhancing existing ones.
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