emulsin (Meaning)
emulsin (n.)
The white milky pulp or extract of bitter almonds.
An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decomposition of certain glucosides.
Synonyms & Antonyms of emulsin
No Synonyms and anytonyms found
emulsin Sentence Examples
- Emulsin, extracted from bitter almonds, is primarily employed in the confectionery industry as a natural flavoring agent.
- Its unique enzymatic properties allow emulsin to hydrolyze certain glycosides, thereby releasing their aglycone component.
- The hydrolysis of amygdalin by emulsin yields benzaldehyde, which imparts the characteristic almond flavor to various foods and beverages.
- Emulsin's ability to release prussic acid from amygdalin also contributes to its use as a flavoring agent, albeit in minute quantities.
- The enzymatic activity of emulsin is highly sensitive to temperature changes, exhibiting optimal performance within a specific temperature range.
- Emulsin is commonly utilized in the preparation of syrups, flavor extracts, and liqueurs, imparting a delightful almond essence to these products.
- Emulsin's action on amygdalin produces hydrocyanic acid, a toxic compound, which necessitates careful monitoring and strict adherence to safety protocols during its usage.
- The extraction of emulsin from bitter almonds involves a meticulous process to minimize the presence of hydrocyanic acid, ensuring the safety of the final product.
- Emulsin is also employed in the pharmaceutical industry for the synthesis of various therapeutic compounds, owing to its selective enzymatic properties.
- The enzymatic activity of emulsin can be modulated by various factors, including pH, temperature, and the presence of specific inhibitors or activators.
FAQs About the word emulsin
The white milky pulp or extract of bitter almonds., An unorganized ferment (contained in this extract and in other vegetable juices), which effects the decompos
No synonyms found.
No antonyms found.
Emulsin, extracted from bitter almonds, is primarily employed in the confectionery industry as a natural flavoring agent.
Its unique enzymatic properties allow emulsin to hydrolyze certain glycosides, thereby releasing their aglycone component.
The hydrolysis of amygdalin by emulsin yields benzaldehyde, which imparts the characteristic almond flavor to various foods and beverages.
Emulsin's ability to release prussic acid from amygdalin also contributes to its use as a flavoring agent, albeit in minute quantities.
