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Name some emulsifiers which are present in nature?
There are many emulsifiers which are present in nature such as phospholipids e.g. lectin which is present in egg yolk which acts as a natural emulsifier in stabilizing mayonnaise emulsion. Hydrocolloids, such as plant gums and gelatin, act as stabilizers in oil-in-water emulsions by increasing the viscosity of the continuous phase or sometimes by forming a strong interfacial film around droplets of the dispersed phase. Lecithin, alginates, plant and seed gums, and cellulose derivatives, such as carboxymethyl-cellulose and hydroxypropyl methyl/cellulose gums are used as stabilizers.
Dinoflagellates are single-celled to colonial protistans characterized by the two flagella, one girdling cell and the other trailing the cell. Some of the dinoflagellates exist in
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What is lyophobic If the affinity of the dispersed phase to go into or to remain in colloidal dispersion is slight, the dispersed phase is said to be lyophobic (solvent repelli
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