• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.423-428
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• 2003

Stabilities of W/O emulsions containing eugenolchitosan (EuCs) prepared from chitosan and eugenol were compared to determine the optimal conditions for the ratio of water (core phase) to corn oil (continuous phase), the concentration of EuCs, storage temperature, and the extent of homo-mixing. The optimal ratio of water to corn oil was 2:3 (w/w). The effects of EuC concentrations, and singular vs. binary system of emulsifiers on the storage stability of the emulsion were investigated with EuCs and polyoxyethylene sorbitan monolaurate. The emulsion was stable, showing more than 95% emulsion stability index (ESI) value, when the concentration of EuCs was more than 0.18% (w/v). ESI value of binary emulsifier system was almost equal to that of singular emulsifier system at the concentration of 0.18% (w/v). At this singular emulsifier system, the W/O emulsion formed by EuCs had ESI value of 100%. The optimal concentration of EuCs was determined as 0.18% (w/v). The highest stability of the emulsion was obtained from the homo-mixing at 11,000 rpm for 10 sec and the storage temperature ranging $25{\sim}65^{\circ}C$. EuCs produced from this study was mutagenecity-negative on Ames test and contained no heavy metal ions.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.682-689
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• 2018

In this paper, the stability criteria of cosmeceuticals emulsion containing Broussonetia kazinoki extracts was established using the central composite design model. As optimization conditions of the emulsification using the central composite design model, concentrations of the emulsifier and emulsion stabilizer were used as a quantitative factor while emulsion stability index (ESI) and polydispersity index (PDI) were used as a reaction value. The targeted values of ESI and PDI were estimated as over 60% and the minimum number, respectively. Optimized concentrations of the emulsifier and emulsion stabilizer were 3.73 and 3.07 wt%, respectively, from the emulsification optimization based on ESI and PDI values. The estimated reaction values of ESI and PDI were 60% and 0.585, respectively. As concentrations of the emulsifier and emulsion stabilizer increased, the stability of the emulsion prepared tended to increase. The emulsifier was one of the most influential factors for ESI than the emulsion stabilizer. On the other hand, the PDI value was similarly affected by both the emulsion and emulsion stabilizer. The ESI of the cosmeceuticals emulsion prepared under experimental conditions deduced from the central synthesis planning model showed at least about 45% of the stability. However, all of the emulsions were separated after 4 weeks from the initial preparation. When the concentration of the emulsifier was more than 3.72 wt%, the ESI value was over 60%. Also the layer separation rate decreased with increasing the emulsion stabilizer concentration.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.59-67
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• 2006

Effects of ${\alpha}-amylases$ and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures Height of frozen dough at maximum development time, total volume of $CO_2$ gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial ${\alpha}-amylase$ showed slightly higher pH during storage than that of frozen dough with fungal ${\alpha}-amylase$. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal ${\alpha}-amylase$ with SSL+MG and bacterial ${\alpha}-amylase$ with MG.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.119-131
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• 2012

The W/O emulsion is widely used for cosmetics because of its water-proofing benefit and long-lasting moisturizing effect. However, because of low stability of the W/O emulsion, it is very important to control the concentration of electrolyte and emulsifying agent, and ratio of water phase. Among these factors, we focused on the effects of different structures of emulsifying agents on the change of stability. Emulsifying agents were sorted into polyglyceryl ester, silicone and sugar series. We also examined the emulsifyingability of emulsifier by changing the ratio of normal and silicon oil in the oil phase. Through these experimental results, we figured out the property of w/o emulsion depending on the types of emulsifiers, and observed the stability of emulsion considering the change of particles and viscosity over time.

• Applied Chemistry for Engineering
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• v.10 no.6
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• pp.809-813
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• 1999

D phase emulsification has been developed and elucidated the emulsification mechanism by using phase diagrams. The process of D phase emulsification begins with the formation of isotropic surfactant solution, follows by formation of oil-in-surfactant (O/D) gel emulsion by dispersion of octamethylcyclotetra siloxane(OMCS) in the surfactant solution. Polyols were essential components for this experiments. To understand the function of polyols, the solution behaviors of nonionic surfactant/oil/water/polyol systems were investigated by the ternany phase diagrams of polyoxyethylene oleyl ether/OMCS/propylene glycol(PG) aqueous solutions. The solubility of oil in the isotropic surfactant phase was increased with the addition of PG. D phase emulsion was formed in the range of 70~90% of OMCS and 2.0~3.0 dyne/cm of interfacial tension and the structure was homogenious spherical and O/W type and its diameter was about $10{\mu}m$.

• 베이커리
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• no.10 s.387
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• pp.136-141
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• 2000

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.1
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• pp.15-28
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• 2016

Water-in-oil emulsions including water-in-ester oil and water-in-silicone oil (W/O+S) have various advantages such as blocking moisture evaporation and forming air permeable membrane. However, their applications have been limited due to the poor stability under low viscosity condition. In this study, we investigated the effect of synergistic interaction between nonionic surfactant, micro-size particles and cationic surfactant on the stability of W/O+S formulation. The stability of W/O+S emulsions was changed as a function of cationic surfactant concentration where it increased at lower concentration and then started to decrease above a critical point. Finally, emulsion phase inversion occurred at a high concentration. The results suggest that W/O+S emulsions of low viscosity ranging from 2000 to 5000 cps can be stabilized under the conditions where a nonionic surfactant, micro-size particles and a cationic surfactant are used in the range of 1.0 ~ 4.0 wt%, 2.5 wt% and 0.1 ~ 0.5 wt%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1271-1277
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• 2008

Competitive displacement of methylcellulose (MC) absorbed at the oil-water interface was investigated by interfacial composition, surface shear viscosity, or surface tension measurements. It was found that all emulsifiers could competitively displace the interfacial MC from the oil-water interface but their behaviors were different from each other. With Tween 20 added to MC emulsion (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris, pH 7), MC load was steadily decreased with increasing concentrations of the emulsifier, as confirmed by surface shear viscosity measurements; moreover, there was complete MC displacement from the emulsion droplet surface at high concentration (0.1 wt%). The oil-soluble Span 80 was found to show a synergism with MC at the interface, which resulted in higher MC load at relatively low emulsifier concentrations ($\leq$0.05 wt%). At a higher emulsifier concentration (0.1 wt%) limited MC displacement was observed. These results were well supported by surface shear viscosity measurements. With water-soluble SDS, MC load was decreased with increasing concentrations of the emulsifier. Unlike Tween 20, however, it was found that at high concentrations (> 0.1 wt%), there was still some MC remaining at the droplet surface. Surface tension measurements are suggestive of an interfacial complex between MC and SDS.

• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.153-155
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• 1998

PTFE 합성공정에서 대량으로 사용하는 고가의 음이온계 유화제를 분리/회수하는 것은 경제적인 문제 뿐만 아니라 환경적으로도 매우 중요하다. 음이온계 유화제의 회수에는 Water-evaporation, ion-exchange, freezing, electrodialysis등의 방법을 사용할 수 있다. 그러나 회수에 드는 경비가 높고 장치가 복잡하다는 단점이 잇다. 반\ulcorner에 막분리 공정은 장치가 간단하고 상대적으로 경비가 적게 든다는 장점이 있다. 본 연구에서는 음이온계 유화제를 분리/회수하기 위해서 역삼투 공정을 사용하였다. 그러나 역삼투 공정과 같이 압력을 분리의 구동력으로 하는 막분리 공정에서는 농도분극 및 막오염 현상에 의한 투과량의 감소가 심각하게 일어나며 전체적으로 막분리 공정의 경제성을 떨어뜨리는 주된 요인이 된다. 특히 이온성 막을 사용할 경우 막과 이온성 용질간의 정전기적 포텐셜이 화학적 포텐셜과 함께 투과분리의 구동력을 이루게 되므로 투과거동이 매우 달라지게 된다. 본 연구에서는 막 재료의 이온특성과 음이온성 용질의 농도에 따른 막오염 현상의 관찰 및 이것이 투과거동에 미치는 영향을 관찰하였다. 이를 위해 Sodium alginate, Chitosan, Poly(vinyl alcohol)을 이용하여 각각 음이온성, 양이온성, 중성 막을 제조하여 투과거동을 관찰하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.761-766
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• 2008

The effects of various enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads were studied. Four different enzymes [fungal ${\alpha}$-amylase (AMYL), maltogenic bacterial ${\alpha}$-amylase (NMYL), glucose oxidases (GO), and xylanase+hemicellulases (PTP)] and four emulsifiers [sorbitan monostearate (SMS), glycerol monostearate (GMS), sodium stearoyl lactylate (SSL), and glycerol ester+propylene glycol ester+sucrose ester+sorbitan ester (SP)] were supplemented to rice dough. The addition of AMYL, GO, and GO+AMYL increased loaf volume of rice breads. The highest loaf volume was observed in rice bread supplemented with AMYL. Rice breads supplemented with enzymes firmed at lower rates during storage, and AMYL, NMYL, and GO considerably decreased crumb hardness of rice breads, exhibiting a significant antistaling effect. The addition of emulsifiers produced rice breads with better specific loaf volume and crumb texture, and continuously retarded crumb hardness of rice breads during storage. Especially, rice bread supplemented with SSL demonstrated the highest loaf volume and the lowest crumb hardness during storage.