• Food Science of Animal Resources
• /
• v.29 no.4
• /
• pp.487-493
• /
• 2009

This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.3
• /
• pp.504-514
• /
• 2017

This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First, we determined the interfacial tension of CRGE at the oil-water interface. Second, oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size, zeta-potential, dispersion stability, and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration, indicative of some surface activity. In emulsions, fat globule size was decreased as CRGE concentration increased, showing a critical value ($d_{43}$ ≒ $0.39{\mu}m$) at ${\geq}3.5wt%$ of CRGE. In addition, pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions ($pH{\leq}3$) or in higher NaCl concentration (${\geq}0.4M$) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer ($LUMiFuge^{(R)}$) showed that it was more stable in emulsions with higher CRGE concentration (i.e., ${\geq}3.5wt%$). In conclusion, CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2005.05a
• /
• pp.256-260
• /
• 2005

본 연구는 말고기 대중화를 통한 소비촉진의 일환으로 가공육제품 제조를 위한 기초자료를 마련코자 말고기 함유량에 따른 유화형 소시지 제품특성을 조사하였다. 말고기 유화형 소시지는 돈육 소시지에 비해 제품색이 붉고 선명하였으며, 수분과 단백질 함량이 높았고 지방함량은 낮았다. 소시지 pH 역시 말고기 함유량이 높을수록 높은 경향을 보였으며, 콜레스테롤 함량은 차이가 없었다. 소시지 조직감은 돈육 소시지에 비해 떨어지지 않았으며, 오히려 탄력성이 약간 더 높은 값을 보였다. 관능적 특성 역시 돈육 소시지에 비해 뒤쳐지지 않았으며 제품색에서는 다른 처리구 보다 다소 높은 점수를 받았다. 따라서 말고기 소비촉진을 위해 가공육제품을 제조한다면 손쉽게 소비자에게 다가갈 수 있을 것이다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.138-141
• /
• 2006

이상에서 milk minerl과 $\alpha$-tocopherol을 첨가하여 유화형 소시지를 제조하였을 때 일반성분, 육색 및 조직감에서 대조구와 차이를 보였고, 소시지의 가열감량을 낮추면서 유화 안전성이 향상되는 것으로 나타났다.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.32 no.4 s.59
• /
• pp.209-217
• /
• 2006

Emulsion is a dispersion system among liquids which are not miscible together. There are numerous cosmetic raw materials which have different physicochemical properties. Therefore, emulsion technology is very useful in cosmetics. With the development of emulsifier, several emulsification technologies have been developed. Since HLB method by Griffin in 1950's, PIT method, gel method, and D-phase methods, etc, have been developed. Recently, the application of natural emulsifier and polymeric emulsifier increases in cosmetics in order to achieve enhanced safety and biocompatibility. Besides nano-emulsion, multiple-emulsion, liquid crystal emulsion, and Pickering emulsion have been developed and applied as means of differentiating appearance and texture of products and achieving enhanced delivery of active ingredients. Meanwhile, the application studies of nano-dispersed structural system such as liposome or cubosome are on progress. Liposome is a bi- or multi-lamella layer dispersion system composed of amhiphilic molecules - phospholipids which are main components of plasma membrane. Cubosome also is a nano-sized dispersion system composed of a specific molecule like glyceryl monoloeate derived from natural products. And it has a cubic bicontinuous structure in water due to its unique molecular structure. Incorporating compounds (active materials) into such nano-particles can increase biocompatibility and delivery efficiency of target compounds. Manufacturing process and application of cosmetic emulsions and nano-particles are briefly introduced in this paper.

• Korean Journal of Microbiology
• /
• v.34 no.3
• /
• pp.162-168
• /
• 1998

The characteristics of demulsification of petroleum emulsion by Streptomyces sp. 8321 were investigated. Demulsification ability of Streptomyces sp. 8321 appeared to be confined within the spores. Spore surface hydrophobicity was increased with culture age stimulating the demulsification ability. Over $1.1{\times}10^8spores/ml$ completely demulsified kerosene-0.2% Triton X-100 (2:1) emulsion. Among the low viscosity hydrocarbons, hydrocarbons with longer chain such as n-hexadecane and diesel were more rapidly demulsified. However, only 20-30% of the emulsion with high viscosity hydrocarbons was demulsified after 24 hours. Oil-in-water emulsions made by Corexit, Finalsol and BP series surfactants were completely demulsified within one minute. Demulsification rate ($t_{1/2}$) of oil-in-water emulsions made by Corexit 7664, 8667, Triton X-100 and Tween 80 decreased as their concentration increased. In case of water-in-oil emulsion made by Seagreen, $t_{1/2}$ was over 24 hours. Therefore, demulsification ability of Streptomyces sp. 8321 was more effective on oil-in-water emulsions.

• Journal of Energy Engineering
• /
• v.6 no.2
• /
• pp.212-219
• /
• 1997

The objective of this study is to investigate the effects light diesel-water emulsified fuel on performance and exhaust emissions of the compression ignition engine. The experimental results of light diesel-water emulsified fuel operation with new type ultrasonic emulsification apparatus as compared with light diesel operation are very positive; maximum 28% reduction of SFC (in the case of 30% of water content), maximum 60% reduction of smoke (in the case of 30% of water content), maximum 79% reduction of CO emission (in the case of 30% of water content). However, comparing light diesel-water emulsified fuel and light diesel in the same engine under the same operating conditions, power and torque were lower in the case of emulsified fuel. In view of the results for the above mentioned, the mixing of water into light diesel in the form of emulsification proved to be the best means for reduction of specific fuel consumption and exhaust emissions of C.I. engines.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.63-69
• /
• 2003

This experiment was carried out to study changes in solubility and emulsifying properties of whey protein. Whey protein hydrolysates were obtained from tryptic hydrolysis of whey protein concentrate at pH 8.0 and 37$^{\circ}C$ for 6 hours. Emulsifying activity of whey protein hydrolysate was highest at 4 hours of hydroysis and at 5.50% of DH. During hydrolysis of whey protein concentrate with trypsin, ${\alpha}$-lactalbumin was not easily broken down. But ${\beta}$-lactoglobulin was hydrolysed rapidly from the early stage of hydrolysis, producing several low molecular weight peptides, which have to participate in increasing emusifying activity. The solulbility of hydyolysates tended to increase depending on hydrolysis time; however, there was a gradual decrease after 5 hours. The hydrolysate had a minimum solubility near the isoelectric point range (pH 4∼5). The more hydrolysed the whey protein concentrates, the more soluble they are near the pl. They aye also more soluble above pH 6. Emulsifying activity of hydrolysates showed similar results to solubility. Creaming stability gradually increased when hydrolysis increased, increasing rapidly above pH 8 after 4 hours of hydrolysis.

• Applied Chemistry for Engineering
• /
• v.30 no.3
• /
• pp.352-357
• /
• 2019

In this study, a reactive emulsifier with vinyl groups was synthesized by using 3-butenoic acid and polyoxyethylene(20) stearyl ether. The synthesized reactive emulsifier was confirmed by FT-IR and $^1H-NMR$. In addition, the reactive emulsifier synthesized in the preparation of aqueous acrylic pressure sensitive adhesives was used and the properties of the respective pressure sensitive adhesives were compared to those of using commonly used nonionic emulsifiers. The solid content was measured in the range of 56.8~57.4%. In the case of the initial adhesion, the S20BA made with a reactive emulsifier was measured as $^{\sharp}13$. Peel strengths of the prepared adhesives were measured in the range of $0.66{\sim}1.05kg_f$ and the highest peel strength was observed for S20BA. As a result of the heat resistance test, S20BA showed the highest as $840^{\circ}C$. In order to evaluate the applicability of adhesives for skin, the pH value was measured as 7, neutral and also it was found to be non-irritation from primary skin irritation test results.

• Journal of the Korean Applied Science and Technology
• /
• v.41 no.2
• /
• pp.318-328
• /
• 2024

In this study, we enhanced the emulsifying power and solubilization of sucrose stearate (SS) by creating mixtures with sodium deoxycholate (SDOC) and PEG-40 hydrogenated castor oil (HCO). We employed the design of mixture experiments (DOME) methodology to identify the optimal composition of the mixture, and the impact of varying the mixture composition on its characteristics was examined through regression analysis of the experimental data. It was revealed that the emulsifying power for coconut oil was most improved when only SDOC was added to SS, and solubilization was most improved when only HCO was added, while the emulsifying power for cetyl ethylhexanoate (CEH) was most significantly improved when SDOC and HCO were added together. As a result of simultaneous optimization of three characteristics, emulsifying power for each of coconut oil and CEH, and solubilization, the optimal surfactant mixture composition was determined as SS 0.7939, SDOC 0.0586, and HCO 0.1475.