Glossary entry (derived from question below)
English term or phrase:
emulsifier
Albanian translation:
1. Emulsifikator (përzierës)
English term
emulsifier
Creams are made by pre-mixing all the materials forming the fat-phase, that is, the emulsifier, consistency agent (Cocoa or Shea butter) and vegetable oils. (Pacific Institute of Aromatherapy)
Any personal care product that contains both water based and oil based ingredients must also contain an emulsifier. It is the emulsifier that enables these two normally repellent ingredients to mix together to form a cream or lotion. (Green People)
The reason the fat does not float to the top immediately is due to the presence of emulsifiers; in this case, a milk protein called sodium caseinate as well as several phopholipids. (Cosmetic Chemistry)
| 5 +2 | 1. Emulsifikator (përzierës) |
timi1982pr (X)
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Jul 8, 2009 12:44: changed "Kudoz queue" from "In queue" to "Public"
Jul 8, 2009 12:47: Enrique Cavalitto changed "Stage" from "Preparation" to "Submission"
Jul 11, 2009 12:55: changed "Stage" from "Submission" to "Selection"
Feb 8, 2010 10:54: changed "Stage" from "Selection" to "Completion"
Proposed translations
1. Emulsifikator (përzierës)
[eh-MUHL-suh-fi-er] Generally, any ingredient used to bind together normally noncombinative substances, such as oil and water. Egg yolks contain a natural emulsifier (lecithin) and are used to thicken and bind sauces (such as hollandaise), as well as to bind ingredients in baking. xanthan gum is a commercial emulsifier used in numerous foods like salad dressings and dairy products. Some commercial emulsifiers also inhibit baked goods from going stale. ------------------------------------------------------------------------ TRANSLATION ------------------------------------------------------------------------ Çdo substancë që përdoret për të përzier dy substanca normalisht të pakombinueshme, siç janë vaji dhe uji. E verdha e vezës përmban emulsifikatorë natyralë (lecitinën), që përdoret për trashjen dhe përzierjen e salcave (psh. siç është Hollandaise - vezë, gjalpë dhe lëng limoni), e poashtu për përzierje gjatë gatimit. Si emulsifikator komercial përdoret rrëshira e ksantanit (Xanthan gum), që përdoret në shumë produkte ushqimore, si produkte dietetike dhe salca sallatash. Disa emulsifikatorë komercialë, gjithashtu, pengojnë humbjen e freskisë te disa produkte ushqimore të pjekura. (ASNWERS)
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