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a mistura de água, emulsivo e ar produz a espuma que, segundo a sua relação de expansão, sistema de geração e tipo de emulsivosempregados, se aplica a extinção em distintos riscos.
depending on its expansion ratio, generation system, and type of emulsifier used, it may be suitable for fire suppression in different kinds of risks.
- agentes emulsi ficantes, estabilizadores, espessantes e qelificantes (e400 a e499): os agentes emulsi ficantes e estabilizadores realizam ou conservam a dispersão uniforme das fases não miscíveis; os agentes espessantes aumentam a viscosidade dos géneros alimenticios, os gel ificantes conferem—1 hes a consistência de gelo (49).
the categories are as follows: préservât i ves (e200-e299), which are added to foodstuffs to prevent deterioration caused by micro-organisms (47); flavour ings, which are all products, substances or preparations intended to impart odour or taste (48); emulsifiers, stabilizers, thickeners and gelling agents (e400-e499): emulsifiers and stabilizers provide or maintain a uniform dispersion of two or more immiscible substances; thickeners increase the viscocity of a foodstuff, and gelling agents give it the consistency of a gel (49); colouring matters, which colour the surface or substance of foodstuffs (50); ant iox idants (e300-e399), which are added to foodstuffs to prevent deterioration caused by oxidation or to avoid colour changes (51 and 52).