How to pronounce“emulsifier”in English

Eggs are an emulsifier, a very powerful emulsifier.

Lecithin is an emulsifier.

What's the emulsifier?

Mustard also is a pretty good emulsifier.

It can also act as an emulsifier as well.

You know, and even without an emulsifier, it's possible to get like a relatively loose emulsion.

The egg is acting just as a vessel, as an emulsifier.

resins, waxes, and emulsifiers.

Not only do you get more white, which is not good, but the yolk is an emulsifier.

And, in fact, because fat doesn't mix with water at all, your digestive system uses an emulsifier agent.

Now in order to get things to emulsify, what you need is a lot of mechanical stirring first of all, and then also an emulsifier.

So essentially what you're doing is you're taking your tiny droplets of fat or your tiny droplets of water surrounding it on all sides with emulsifiers.

You have emulsifiers which glue