• Applied Chemistry for Engineering
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• v.31 no.1
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• pp.19-24
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• 2020

In this study, the O/W emulsions prepared from coconut oil and the non-ionic mixed surfactant as Tween-Span system were evaluated and optimized in order to upgrade the stability of manufactured emulsions. For the optimization, a central composite design model-response surface methodology, so called as CCD-RSM was implemented. Quantitative factors were the hydrophile-lipophilie balance (HLB), amount of non-ionic mixed surfactant and emulsification speed while experimental results included the mean droplet size (MDS), emulsion stability index (ESI), and thermal instability index (TII). Optimized values of the HLB, amount of non-ionic mixed surfactant and emulsification speed obtained from CCD-RSM were 9.1, 8.7 wt.%, and 6,200.8 rpm, respectively. Expected experimental results for MDS, ESI, and TII under the optimized experimental condition were 151.0 nm, 99.86, and 3.17%, respectively. The average error from actual experiments which established for validation of the conclusions was lower than 3.5%. Therefore, a highly favorable level could be obtained when the optimized CCD-RSM was applied to manufacturing the O/W emulsion in this study.

• Polymer(Korea)
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• v.29 no.5
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• pp.433-439
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• 2005

The copolymers were prepared by the emulsion copolymerization of fluoroalky lacrylate-stearylacrylate-m-isopropenyl-${\alpha},\;{\alpha}'$-dimethylbenzyl isocyanate (TMI) in order to obtain water repellent polymers. The respective copolymerization rates of the three monomers considerably depended upon the use of the nonionic emulsifier and the nonionic-cationic mixed emusifier, and the optimum conditions were obtained. The particle sizes of the copolymers were in the range of 105 to 222nm. The particle sizes of the copolymers prepared by the use of the mixed emulsifiers were smaller than those of the copolymers prepared by the use of the nonionic emulsifier. The reactions of both TMI-N-methyl acetamide and TMI-cellobiose did not take place. However, the reaction of TMI-n-butylamine occurred. The water contact angles before and after washing three times for nylon and poly(ethylene terephthalate) (PET) fabrics coated with the copolymer prepared by the use of mixed emulsifier were about $139^{\circ}\;and\;133^{\circ}$ Therefore, the copolymer showed good durable repellency for nylon and PET.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.8-12
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• 1994

The effects of small molecule amphiphiles(SMA) at 1.5 and 15% levels were compared with or without heating to 65$^{\circ}C$ and cooling pretreatment in modified reduced-calorie cake systems. The SMA used were monoglycerides(MG), sorbitan monosterate(SMS), VanallR polysorbate 60(PS60), surose ester(SE) F10, F70, and F160, Low batter specific gravities with high cake voumes were noted with the high levels of treated SMS, MG, and SE F10 and F70 or cakes with treated low levels of SEF160, F70 and PS 60. Cake volumes with the treated low levels of SEF160, F70, and PS 60 were comparable to cake volumes when using an untreated high level of Vanall$\^$R/.

• The Korean Journal of Pesticide Science
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• v.13 no.4
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• pp.203-208
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• 2009

In order to elucidate the effect of spreader-stickers on the rainfastness of dithianon and chlorothalonil wettable powders, and to estimate the possibility of suggesting good new formulations, the fungicide residues on the leaf surface of hot pepper was assessed and compared after the drop-wise applications of fungicide suspensions containing spreader-sticker on leaf surface followed by artificial raining. Three commercial spreader-stickers, which were Cover, Reitron and Silwet, not only made the rainfastness of dithianon wettable powders worse on hot pepper leaf, but increasing their concentrations also accelerated it further. On the other hand, to chlorothalonil wettable powder, Reitron showed the 3-fold improvement of rainfastness. But, for the rest, there was no improvement as well. The effect of N-octylpyrrolidone (NOP) on rainfastness of both fungicides was excellent. Soybean oil formulations containing leaf-penetrable nonionic surfactant, which was either polyoxyethylene monotridecyl ether or polyoxyethylene monolauryl ether, improved dithianon rainfastness, but the ones containing conventional emulsifiers did not.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.456-462
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• 1994

Lysozyme-dextran hybrids were prepared by incubated storage at $60^{\circ}C$ and 80% relative humidity for 16 days. The emulsifying properties of the hybrids were about 14 times higher than those of native lysozyme and were about 3 times higher than those of commercial emulsifiers. Lytic activity of the hybrids remained about 83% that of native lysozyme when mesured against Micrococcus lysodeikticus as a substrate. The excellent emulsifying properties of the hybrids were maintained even at pH 3 and were further improved at pH 10. The emulsifying properties of the hybrids were greatly improved by preheating the hybrids at $100^{\circ}C$. In addition the lysozyme-dextran hybrids showed an antimicrobial effect on Gram-negative bacteria.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.152-159
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• 2013

Experiments of emulsion particles state of using polyglycerol ester emulsifier and the stability in accordance with the change of time were conducted using several oil. Experimental results confirmed that there is little difference in the stability and particle size depending on the type of oil. Most stable oil with polyglycerol ester is polar oil of silicon series and fatty acid ester oil, hydrocarbon oil of the nonpolar oil (Mineral oil, squalane, polydecene) was the most unstable state. And vegetable oils showed the stable form of particles with polyglycerol ester emulsifier.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.69-76
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• 1995

This study was concentrated on the subject of chou formation and physicochemical characteristics on medium flour mixed with 0, 25, 50, 75, 100% of rice flour in order to clarify the possibility to substitute rice flour for wheat flour on chou preparation. The water holding capacity, swelling power, and maximum viscosity were higher in rice flour than those in medium flour but the initial pasting temperature was equal to 65$^{\circ}C$ in the two flour groups. The ratio of setback during cooling became 0.94 in the rice flour and 1.14 in the medium flour. So, the rice flour showed a slow tendency during gel formation as compared with the medium flour. The volumes of the rice choux were ranged from 80.0% to 89.0% according to the mixing ratio of medium flour as compared with that of the chou of wheat flour. But, the choux formation were increased as much as 108.8% out the paste added gelation of glutinous substance and 124.4% at the paste added Span20 of emulsifier compared to the non-addition treatment. The paste of rice flour added gelatin and Span20 showed better dispersion of components, especially, the small granules of lipid were fairly or plentifully dispersed in the paste added Span20 due to emulsifying activity. In sensory evaluation, the chou of l00% rice flour was inferior to that of medium flour on cavity-forming but the choux of wheat flour mixed with 25%, 50%, and 75% of rice flour were equal or superior to that of medium flour on all characteristics tested such as appearance, surface color, cavity-forming, chewiness, and taste. There were no significant differences on the cavity-forming expansion and taste between choux of rice flour and wheat flour Therefore, the results of this study made conclusion that rice flour would be substituted for wheat flour on the chou preparation.

• Journal of the Korean Applied Science and Technology
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• v.31 no.1
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• pp.7-13
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• 2014

A cationic ester type surfactant, namely N-2-hydroxy-3-(2-hydroxyacetoxy) proply-N,N-dimethyldodecylaminium chloride(HPDA) was synthesized and confirmed by FT-IR and $^1H$-NMR spectroscopy. Surface tensions on the diluted aqueous solutions of the synthetic compounds were measured and evaluated critical micelle concentration. Surface tension was 33~34 dyne/cm in the range of $10^{-3}{\sim}10^{-2}mol/L$ and critical micelle concentration(c.m.c) value was $8.5{\times}10^{-3}mol/L$ by surface tension method. Emulsifying properties of the synthetic surfactant(HPDA) and Sodium lauryl sulfate (SLS), tetradecyl trimethyl ammonium bromide (TTAB) was tested. As a results, synthetic glycolic acid ester type compounds(HPDA) has been confirmed as a good emulsifier. The foaming power and stability of synthesized ester type surfactant was measured by Ross-Miles method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1434-1438
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• 2006

The purpose of this study was to make soy milk without using any food additives. First, it was attempted to find the effects of homogenizing pressure on the emulsion stability of soy milk without addition of monoglyceride. The soy milk was made with the ratio of bean and water as 1:8, and the yields of soy milk was measured to be 5.87 fold of the beans used. lifter making soy milk by differentiated pressure of the homogenizer at $50kg/cm^2,\;100kg/cm^2,\;150kg/cm^2\;and\;200kg/cm^2$, general composition of the center part of soy milk was analysed. The analysis results indicated that the lipid content increased by the increase of the emulsion pressure. Moreover, the suspension stability, emulsion stability and viscosity also increased by the increase of the emulsion pressure. Therefore, we thought that the production of soy milk without adding any emulsifier was possible only by homogenizing at higher pressure over $150kg/cm^2$.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.