Faster access than browser!Similarities between Emulsion and List of food additives
Emulsion and List of food additives have 18 things in common (in Unionpedia): Anise, Carboxymethyl cellulose, Cosmetics, Ethanol, Gelatin, Gum arabic, Lecithin, Margarine, Mayonnaise, Microorganism, Milk, Mustard seed, Polysorbate 20, Soap, Sodium stearoyl lactylate, Tragacanth, Water, Yolk.
Anise
Anise (Pimpinella anisum), also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia.
Anise and Emulsion · Anise and List of food additives ·
Carboxymethyl cellulose
Carboxymethyl cellulose (CMC) or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
Carboxymethyl cellulose and Emulsion · Carboxymethyl cellulose and List of food additives ·
Cosmetics
Cosmetics are substances or products used to enhance or alter the appearance of the face or fragrance and texture of the body.
Cosmetics and Emulsion · Cosmetics and List of food additives ·
Ethanol
Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula.
Emulsion and Ethanol · Ethanol and List of food additives ·
Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
Emulsion and Gelatin · Gelatin and List of food additives ·
Gum arabic
Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree.
Emulsion and Gum arabic · Gum arabic and List of food additives ·
Lecithin
Lecithin (from the Greek lekithos, "egg yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials.
Emulsion and Lecithin · Lecithin and List of food additives ·
Margarine
Margarine is an imitation butter spread used for flavoring, baking, and cooking.
Emulsion and Margarine · List of food additives and Margarine ·
Mayonnaise
Mayonnaise (also), informally mayo, is a thick cold sauce or dressing usually used in sandwiches and composed salads.
Emulsion and Mayonnaise · List of food additives and Mayonnaise ·
Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
Emulsion and Microorganism · List of food additives and Microorganism ·
Milk
Milk is a white liquid produced by the mammary glands of mammals.
Emulsion and Milk · List of food additives and Milk ·
Mustard seed
Mustard seeds are the small round seeds of various mustard plants.
Emulsion and Mustard seed · List of food additives and Mustard seed ·
Polysorbate 20
Polysorbate 20 (common commercial brand names include Scattics, Alkest TW 20 and Tween 20) is a polysorbate-type nonionic surfactant formed by the ethoxylation of sorbitan before the addition of lauric acid.
Emulsion and Polysorbate 20 · List of food additives and Polysorbate 20 ·
Soap
Soap is the term for a salt of a fatty acid or for a variety of cleansing and lubricating products produced from such a substance.
Emulsion and Soap · List of food additives and Soap ·
Sodium stearoyl lactylate
Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods.
Emulsion and Sodium stearoyl lactylate · List of food additives and Sodium stearoyl lactylate ·
Tragacanth
Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus, including A. adscendens, A. gummifer, A. brachycalyx, and A. tragacantha.
Emulsion and Tragacanth · List of food additives and Tragacanth ·
Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
Emulsion and Water · List of food additives and Water ·
Yolk
Among animals which produce one, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.
The list above answers the following questions
- What Emulsion and List of food additives have in common
- What are the similarities between Emulsion and List of food additives
Emulsion and List of food additives Comparison
Emulsion has 144 relations, while List of food additives has 706. As they have in common 18, the Jaccard index is 2.12% = 18 / (144 + 706).
References
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