• Journal of the Korean Applied Science and Technology
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• v.26 no.3
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• pp.233-239
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• 2009

A reaction device raising a generation yield by efficiently removing water generated in an esterified reaction between diethylene glycol monoethyl ether and succinic acid with mixture of an azeotropic point was newly developed as a new product in development of more stabilized emulsifier with a semi-solid phase(cream) in an emulsified phase of interfacial activity. The bis-(diethylene glycol monoethyl ether succinate(hereinafter, called as BDGS) with a high yield of more than 95% was obtained. As this has a property containing amphoteric emulsified functions such as W/O type or O/W type, etc., and has a merit that can be used regardless of any emulsified phase, there is no need using other emulsified surfactant. therefore, as this has excellent skin wetability in the cosmetics industry, a product having a wider range in quality compatibility or cost saving, etc. as a humectant has been developed.

• Applied Chemistry for Engineering
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• v.3 no.4
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• pp.670-677
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• 1992

(2, 3-Dibromopropyl) phenyl phosphate[DPP] was synthesized from 2, 3-dibromopropyl alcohol and chlorophenyl phosphate. Also, (2, 3,-dibromopropyl)phenyl octadecyl phosphate[DPOP] was synthesized from DPP and n-octadecyl chloride. Flame retardants, DPPF and DPOPF, were prepared by blending DPP and DPOP with emulsifier, respectively. The flame retardants prepared were o/w(oil in water) type emulsion flame retardants. As a result of treatments of the flame retardants on various synthetic textiles, DPPF showed only good flame retardancy, but DPOPF showed both good flame retardancy and good softness.

• Tribology and Lubricants
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• v.12 no.2
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• pp.48-54
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• 1996

제철산업과 광산산업에서 난연성 압축유로써 Water-in-oil(W/O) 에멀젼의 사용이 점차 증가하고 있다. 이러한 관점에서, 기유의 점도, 물과 오일의 배합비율 및 음이온성 emulsifier의 농도 변화에 따른 W/O 에멀젼의 점도, 안정성 및 내마모성을 조사하였다. 에멀젼의 점도는 기유의 점도에 비례해서 증가하였으며 물의 배합비율에 따라 지수함수적으로 증가하였다. 에멀젼의 안정성은 에멀젼 점도와 대수함수 관계임을 보여주고 있다. 에멀젼 점도와 다른 요소와의 상관관계를 매우 복잡하며 이러한 상관관계를 해결하기 위해서는 더 많은 연구가 진행되어야 한다. 에멀젼의 점도는 에멀져의 내마모성에 거의 영향이 없으며 기유의 점도에 따라 영향을 받으며 물의 배합비가 너무 커지게 되면 마모에 심각한 나쁜 결과를 초래하였다.

• Applied Chemistry for Engineering
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• v.32 no.3
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• pp.320-325
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• 2021

In this study, an optimization for the production of water emulsion was designed by adding an extract of wheat sprout, which is known to contain a large amount of antioxidants. The central composite design of reaction surface analysis method (CCD-RSM) was used for the optimization process. The amount of emulsifier, emulsification time, and added amount of wheat sprout extract were selected as independent variables based on our preliminary experiments. The mean droplet size (MDS), viscosity, and emulsion stability index (ESI) were set as the responses to evaluate the stability of the emulsion. For each independent variable, the P-value and coefficient of determination were evaluated to verify the reliability of the experiments. From the result of CCD-RSM, optimum conditions for the emulsification were determined as 23.6 min, 7.7 wt.%, and 3.9 wt.% for the emulsification time, amount of emulsifier, and amount of sprout, respectively. From the optimized condition obtained, MDS, viscosity, and ESI after 7 days from reaction were estimated as 252.3 nm, 616.7 cP, and 88.7%, respectively. The overall satisfaction was 0.9137, which supported the validity of the experiments, and the error rate was measured at 0.5% or less by advancing the experiments. Therefore, an optimized process for producing an emulsion by adding the malt extract was designed by the CCD-RSM.

• Membrane Journal
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• v.20 no.2
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• pp.87-96
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• 2010

We prepared spherical silica particles by controlling various conditions of emulsion-gel procedure using a lab-scale membrane emulsification system equipped with SPG (Shirasu porous glass) membrane having pore size of 2.6 ${\mu}m$. We determined the effects of process parameters of membrane emulsification (dispersed phase pressure, stabilizer and emulsifier concentration in continuous phase, $H_2O$/TEOS ratio, ratio of dispersed phase to continuous phase) on the mean size and size distribution of silica particles. The increase of the dispersed phase pressure and ratio of dispersed phase to continuous phase led to the increase in the mean size of silica particles. On the contrary, the increase in stabilizer and emulsifier concentration and $H_2O$/TEOS ratio caused the reduction of the mean size of particles. Through controlling these parameters, monodisperse spherical silica particles with about 3 ${\mu}m$ of the mean size were finally prepared.

• Biomedical Science Letters
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• v.12 no.3
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• pp.177-183
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• 2006

To demonstrate the effect of formulation conditions and evaluations of structural integrity from ovalbumin containing poly lactide glycolide copolymer (PLGA) microspheres for Vaccine delivery, OVA microspheres were prepared by a W/O/W multiple emulsion solvent extraction technique. Dichloromethan (DCM) and Ethyl acetate (EA) were applied as an organic phase and poly vinyl alcohol (PVA) as a secondary emulsion stabilizer. Microspheres were characterized for particle size, morphology (optical microscopy and Scanning Electron Microscope (SEM)). Protein denaturation was evaluated by size exclusion chromatography (SEC), SDS-PAGE and isoelectric focusing (IEF). Residual organic solvent was estimated by gas chromatography (GC) and differential scanning calorimetry (DSC). Optical photomicrograph and SEM revealed that micro spheres were typically spherical but various morphologies were observed. Mean particle size $(d_{vs})$ of microspheres were in the range of $3{\sim}50{\mu}m$. Also, The protein stability was not affected by the fonnulation process and residual organic solvent was beyond the detection below 0.1ppm. These results demonstrated that micro spheres might be a good candidate for the parenteral vaccine delivery system.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.770-774
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• 2002

Effect of surfactant micelles on lipid oxidation was determined in soybean oil-in-water (O/W) emulsions. The concentration of ferric irons to continuous phase in the O/W emulsions was measured as a function of various Brij type and concentrations. The concentration of ferric iron in the continuous phase increased with increasing surfactant micelles concentration $(0.5{\sim}2.0%)$ and storage time $(1{\sim}7\;days)$. At pH 3.0, the concentration of continuous phase iron was higher than at pH 7.0. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in the O/W emulsions containing ferric iron decreased with increasing surfactant micelle concentration $(0.5{\sim}2.0%)$. These results indicate that surfactant micelles concentration could alter the physical location and prooxidant activity of iron in soybean O/W emulsions.

• Journal of the Korean Applied Science and Technology
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• v.31 no.3
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• pp.478-485
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• 2014

This study is to form the self assembly of cubic crystalline phase to penetrate into the skin epidermis. The various performance synthesized diglyceryl phytylacetate (DGPA) having hydroxyl group (-OH) and 4 methyl chains with phytyl group was carried out as an amphoteric lipid such as emulsifying power, self assembly. Emulsifying activity of DGPA was very stabilized on only 1% of small content, it could make a W/O emulsion containing high internal phase incorporated with water. Cubic liquid crystal structure with DGPA on three-phase diagram was formed, when mixed DGPA, dimethicone (2CS), and water. Through three-phase diagram forming the cubic liquid crystal area, hexagonal structure zone, and mixing water phase and hexagonal structure area, reversed micelle area were respectively certified. Its structure was proved by the SAXS (small angled x-ray scattering) analysis. As an application, formation of cubosome containing 10% of magnesium ascorbylphosphate and 5% of pyridoxine tris-hexyldecanoate was encapsulated. Occlusive effect of cubosome had above 1.7 times better than reversed micelle. From using poloxamer of dispersing agent, phase structure recovered from W/O emulsion to cubic liquid crystal phase when storage in $33^{\circ}C$ incubator. Therefore, our this study is expected to be as epidermal-dermal skin absorbers in skin care cosmetics and pharmaceuticals industries as raw materials to form a cubic crystal phase through a more in-depth research to DGPA having amphoteric lipid property.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.39-49
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• 2011

This study was conducted to evaluate the effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) oil, one of the unrefined oils (4.6 g), such as extra virgin olive, mustard, perilla, or sesame oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna oil (10.6 g), as oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined oil, particularly mustard oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or perilla oil to the tuna oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or perilla oil improved the antioxidant activity of a tuna oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined oils produces a healthier fish oil-enriched salad dressing recipe.

• Korean Journal of Agricultural Science
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• v.43 no.2
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• pp.249-257
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• 2016

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p > 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.