Glossary entry

English term or phrase:

emulsifier

Greek translation:

Γαλακτωματοποιητής

Jul 8, 2009 12:46
14 yrs ago
English term

emulsifier

GBK English to Greek Medical Cosmetics, Beauty
Definition from ukhairdressers.com:
A thickening agent and/or binding agent added to products to change their physical composition (joins two or more ingredients together). For example, it can turn a lotion into a cream.
Example sentences:
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)
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Proposed translations

+2
6 mins
Selected

Γαλακτωματοποιητής

<b><a href="http://en.wikipedia.org/wiki/Emulsifier" rel="nofollow noopener" target="_blank">http://en.wikipedia.org/wiki/Emulsifier</a></b>
Example sentences:
http://en.wikipedia.org/wiki/Emulsifier (http://en.wikipedia.org/wiki/Emulsifier)
Peer comment(s):

agree Anastasia Giagopoulou
33 mins
agree Anthi Kotsiliou
5 hrs
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4 KudoZ points awarded for this answer.
+1
32 mins

ουσ. γαλακτωματοποιητής # χημ. γαλακτοποιητική ουσία

Definition from EUFIC:
Εάν ρίξετε λάδι μέσα σε νερό, τα δύο υλικά δεν θα αναμιχθούν ποτέ. Ή τουλάχιστον μέχρι να προσθέσετε και έναν γαλακτωματοποιητή. Οι γαλακτωματοποιητές είναι μόρια με δύο μέρη: ένα υδρόφιλο και ένα υδρόφοβο. Καταφέρνουν να κάνουν το νερό και το λάδι να διασκορπιστούν το ένα μέσα στο άλλο, δημιουργώντας ένα σταθερό, ομοιογενές και λείο γαλάκτωμα.
Example sentences:
An emulsifier is a type of surfactant typically used to keep emulsion (mixtures of immiscible fluids) well dispersed. Emulsifiers typically have a hydrophobic (water-hating) and a hydrophilic (water-liking) end. The emulsifiers will surround an oil (or other immiscible molecule) and form a protective layer so that the oil molecules cannot "clump" together. This action helps keeps the dispersed phase in small droplets and preserves the emulsion. (Cheresources)
Peer comment(s):

agree Olga Hatzigeorgiou
6 hrs
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