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  2. Category:Cationic surfactants - Wikipedia

    en.wikipedia.org/wiki/Category:Cationic_surfactants

    Pages in category "Cationic surfactants" The following 24 pages are in this category, out of 24 total. This list may not reflect recent changes. B. Behentrimonium ...

  3. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Kapok seed oil, obtained from any of several related tree species, all referred to as "Kapok trees", for example: Ceiba pentandra, Bombax ceiba and Bombax costatum – used as an edible oil, and in soap production. [3] [4] Karaya gum – thickener, vegetable gum, stabilizer, emulsifier; Kelp – Kokam – Kola nut extract – Konjac ...

  4. Polysorbate - Wikipedia

    en.wikipedia.org/wiki/Polysorbate

    Polysorbates are a class of emulsifiers used in some pharmaceuticals and food preparation. They are commonly used in oral and topical pharmaceutical dosage forms. They are also often used in cosmetics to solubilize essential oils into water-based products.

  5. Emulsion stabilization using polyelectrolytes - Wikipedia

    en.wikipedia.org/wiki/Emulsion_stabilization...

    If more monomer side groups are dissociated, the polymer has a higher charge. In turn, the charge of the polymer classifies the polyelectrolyte, which can be positive (cationic) or negative (anionic). The polymer charge and ionic strength of the polyelectrolyte in question dictate how thick a polyelectrolyte layer will be.

  6. Emulsion polymerization - Wikipedia

    en.wikipedia.org/wiki/Emulsion_polymerization

    In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.

  7. The Secret Ingredient to a Homemade Vinaigrette - AOL

    www.aol.com/lifestyle/food-secret-ingredient...

    This will act as the emulsifier. Then, add six tablespoons of red wine vinegar (or white wine or sherry vinegar). The typical ratio of vinegar to oil is one part acid to three parts oil, however ...

  8. Triton X-100 - Wikipedia

    en.wikipedia.org/wiki/Triton_X-100

    Triton X-100 (C 14 H 22 O(C 2 H 4 O) n) is a nonionic surfactant that has a hydrophilic polyethylene oxide chain (on average it has 9.5 ethylene oxide units) and an aromatic hydrocarbon lipophilic or hydrophobic group.

  9. Polysorbate 80 - Wikipedia

    en.wikipedia.org/wiki/Polysorbate_80

    Polysorbate 80 is a surfactant and solubilizer used in a variety of oral and topical pharmaceutical products.. Polysorbate 80 is also an excipient that is used to stabilize aqueous formulations of medications for parenteral administration, and used as an emulsifier in the making of the antiarrhythmic amiodarone. [9]