• Food Science of Animal Resources
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• v.34 no.2
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• International Journal of Highway Engineering
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• v.15 no.2
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• pp.65-71
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• 2013

PURPOSES : The objective of this study is to evaluate the effect of physical characteristics of emulsion asphalt and aggregate on performance of chip seal pavements. METHODS : In order to evaluate the performance of chip seal materials, the sweep tests and Vialit Plate Shock tests were conducted on the mixtures with five emulsion asphalt binders and three aggregate types. The sweep tests was intended to investigate the change of bonding properties between emulsion asphalt and aggregate with curing time. The Vialit Plate Shock test was used to evaluate the bonding properties of chip seal materials at low temperatures. RESULTS : Results from sweep tests showed that polymer modified emulsion asphalt can reduce the curing time by 1.5 hour comparing with typical emulsion asphalt. It is also found that the Flakiness Index of aggregates and absorption rate of binder are the major factors affecting the bonding properties of chip seal materials. The Vialit Plate Shock test results showed that the average aggregate loss of CRS-2 is ten times higher than CRS-2P No.2 indicating that the use of polymer additives in emulsion asphalt can improve the performance of chip seal materials in low temperature region. CONCLUSIONS : The use of polymer in emulsion asphalt can decrease the curing time of chip seal materials and increase the bonding properties between aggregates and asphalt binder. It is also concluded that the lower Flakiness Index and absorption rate of aggregates can improve the performance of chip seal pavement.

• Journal of the Korean Ceramic Society
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• v.35 no.6
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• pp.543-550
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• 1998

A process for the preparation of spherical tungsten oxide powders by the emulsion evaporation method was developed. The characteristics of the powders thus prepared were examined by means of TGA X-ray diffraction SEM and image analysis. The emulsion was prepared by fast mixing of tungsten containing aque-ous phase and the organic phase which contained kerosene surfactant and paraffin oil. The precursor was made by evaporating the emulsion in the kerosene bath at $160^{\circ}C$ and then calcined at $650^{\circ}C$ in order to pro-duce tungsten oxide powders. The average particle size of the tungsten oxide powders was $0.5\;\mu\textrm{m}$ and their shapes were spherical. Water-in-oil type emulsion wasmore advantageous to make less agglmerated. $W_{3}$ powders than the oil-in-water type emulsion for the emulsion evaporation experiments. As the HLB value of the surfactant increased and the concentration of tungsten ions in the aqueous phase decreased the mean particle size of tungsten oxide powders decreased whereas agglomeration increased. The optimum con-centration of Span 80 was 8 percent by volume and the optimum stirring speed in the emulsion formation was 5000 rpm in order to obtain find less agglomerated $W_{3}$ powders.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.23 no.3
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• pp.24-38
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• 1997

Using the all-trans-retinol which is double-capsulated with matrix, we investigated its stability and the change of the epidermal thickness. The proprietary MDC comprise two steps of capsulation of retinol, i.e., primary microcapsulation with collagen and then secondary capsulation with gellan gum. We compared the activity of all-trans-retinol in various forms such as (1) simply in O/W, (2) in W/O emulsion, (3) in primary capsulted form in O/W emulsion, or (4) in MDC in O/W emulsion. After storage at 45$^{\circ}C$ for 4 weeks, retinol in MDC in O/W emulsion retained 92% of the activity compared to the standard material upon HPLC analysis, whereas the primary capsule gave 70%, the O/W emulsion form 47% and the W/O emulsion 78%. The retinol in MDC in O/W induced the siginificant increase in epidermal thickness compared to the vehicle.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.295-308
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• 2002

The effect of vinegar concentration (＋30%, 0% and -30%) on the emulsion stability of mayonnaise dressing was studied by the measurement of theological test and sensory evaluation. The emulsion stability of mayonnaise dressing increased with increase in vinegar concentration. The results of steady shear theological test indicated that C sample of the highest vinegar concentration (＋30%) exhibited higher emulsion stability than other samples. The dynamic shear datas were similar to steady shear theological data. The mayonnaise dressing samples showed time dependence, which was quantitatively described by the Weltman model. Parameters A and B indicated that the structure of C sample exhibited more stable than that of A (-30%) and B (0%) samples. The amount of oil separation was less than that of A and B samples. The results of sensory evaluation were similar to those of theological and emulsion tests.

• Tribology and Lubricants
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• v.7 no.1
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• pp.55-60
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• 1991

The emulsion lubrication is expected to get the effects of cooling and lubrication in metal cutting. The purpose of this research was to investigate the lubrication characteristics of the emulsion in a region of the elastohydrodynamic lubrication by experiments using o/w type emulsion lubrication. With the line contact frictional experiment apparatus which is the model of a rolling mechanism, friction coefficient, and oil film thickness were measured. By analyzing these experimental data with the variables of emulsion concentration, load, and rolling velocity, the following results are obtained. Emulsion viscosity $\eta$ for the concentration and pressure can be calculated by the following equation $\eta=\eta_o e^{\alphap}\cdot e^{\beta \phi}$. Where $\beta = (-3.7242+\phi)/\phi, 5%\leq \phi \leq 15%$.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.4
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• pp.279-283
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• 2001

Cationic lipid emulsion system consisting of 1, 2-dioleoyl-sn-slycero-3-trimethyl-ammonium-propane(DOTAP) and plasmin DNA with various counterions in the lipid headgroups were prepared. The transfection activity of the cationic lipid emulsion systems was then investigated in vitro and in vivo. The complex formation of plasmid DNA lipid emulsion was affected by the counterions through charged headgroup repulsion and also by the salt concen-tration in the media. As such , the transfection activity of the DOTAP emulsion system can be controlled by changing the counterions.

• Journal of Pharmaceutical Investigation
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• v.39 no.1
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• pp.13-18
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• 2009

Docetaxel is an anticancer agent with low aqueous solubility. More extensive clinical use of this drug is somewhat delayed due to lack of appropriate delivery vehicles. An attempt was made to adopt an o/w emulsion as the drug carrier which incorporated docetaxel in the propyleneglycerol stabilized by a mixed-emulsifier system. A suitable formulation was found in this study: 10 mg/mL docetaxel, 10% (w/v) oil blend, 4% (w/v) PG, 3% (w/v) Solutol HS 15 in 2.25% (w/v) glycerol solution. The formulated emulsion has very good stability when stored at $40^{\cird}C$, and the docetaxel containment efficiency can be maintained above 95% and the mean emulsion diameter around $10{\mu}m$ for at least 3 months. The formulated emulsion is a promising carrier for docetaxel and other lipophilic drugs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1102-1108
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• 1997

Proteins and polysaccharides confer distinct functional properties in food systems. This research was attempted to improve emulsion properties of casein by protein-polysaccharide conjugation, in which alginates with various molecular weights were employed as polysaccharide sources. Casein-alginate mixtures were conjugated by the amino-carbonyl or Maillard reaction at 6$0^{\circ}C$ and 79% relative humidity. The resulting casein-alginate conjugates were tested for their emulsion activity and emulsion stabilizing properties. In general, the emulsion stability of casein-alginate mixture greatly increased due to the amino-carbonyl reaction between casein and alginates, whose magnitude depended on the molecular weight of alginate, weight ratio of casein to alginate and incubation time. It was also found that thermal stability and pH stability were markedly improved by the casein-alginate conjugation.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.