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" ... "Mustard intensifies flavors by tenfold and creates a tangy flavor that doesn't make it feel too sweet while enhancing the other ingredient profiles," Lalousis said. "Many chefs have experimented with mustard in desserts for the same reason of intensifying flavors and [mustard] is a very good emulsifier." ... "
" ... Banila Co creates a hybrid for sun skincare that combines a skin primer, moisturizer, emulsifier and sun protector. This invigorating formula utilizes white flower complex, which shields skin from external stressors and free radicals. Primer properties ensure that upon application, skin is visibly brighter and appearance of fine line and wrinkles are diffused. For best results, apply a pea-sized amount to the face as the last step to your skincare regimen. ... "
" ... EatLimmo is using food science to turn mango seeds, peels and leftover pulp into a fiber-packed powder that can serve as an emulsifier to replace up to 50% of the eggs and fat in baked goods, substitute for sugar, pectin and anti-foaming agents in jams and jellies and even serve as a texurizer and natural preservative in sausages and other processed meats. ... "
" ... The egg, in addition to looking just perfect and offering an Insta-worthy moment when it’s pierced open, adds a soft, creamy flavor with the egg white. The rich yolk contrasts well with the salty broth and chewy noodles. “The yolk is an emulsifier and where it combines with the stock it thickens and transforms into a creamy consistency,” Li said. “If you want it thicker, just add a second poached egg.” If poached eggs aren’t your thing, you can top your ramen with a sliced boiled egg, a fried egg, or whisk up the egg and stir it into the boiling broth for scrambled threads. ... "