• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.427-432
• /
• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• 분석과학
• /
• 제7권2호
• /
• pp.237-243
• /
• 1994

유지 함량과 수분의 함량이 4:1(w:w)로 구성되고 유화제가 1.0~3.0%(w/w)의 농도로 첨가된 W/O형 유화계내에서 첨가된 유화제의 HLB값 및 조성이 유화안정성에 미치는 영향을 검토한 바, HLB값이 4.7 이하인 단일 종류의 유화제가 첨가된 실험구가 90.0 이상의 높은 ESI값을 갖는 안정한 W/O형 유화계를 유지하였으며, HLB값이 6.7~8.6 범위의 값을 가지는 단일 종류의 유화제를 함유한 경우는 50.0 이하의 낮은 ESI값을 갖는 불안정한 유화계를 형성하였고, HLB값이 10.5 이상인 유화제를 첨가한 경우는 cream을 형성하는 양상을 타나내었다. 또한, 두 종류 유화제를 3.0%(w/w)의 농도로 첨가하되 두 종류의 유화제 조성을 달리하여 HLB 값을 변화시키면서 W/O형 유화계를 제조하여 ESI값을 측정한 결과, 단일 종류 유화제를 사용하여 유화계를 형성한 실험구의 경우와 동일한 경향을 보였으며, 두 종류 유화제에 의한 상승작용으로 인하여 단일 종류의 유화제를 첨가한 유화계에 비하여 두 종류 유화제가 첨가된 실험구의 ESI값이 전체적으로 5.0~10.0 높은 보다 안정한 W/O형 유화계를 형성하였다.

• 동아시아식생활학회지
• /
• 제2권2호
• /
• pp.277-282
• /
• 1992

This study was designedto investigate changes in phsicochemical properties of rice extrudate with added glycerin fatty acid ester extruded by single screw extruder. According to emulsifier content, expansion ratio and water solubility index were represented minimum in rice extrudate with added 2.0% and 2.5% glycerin fatty acid ester. Extrudate with added 1.5% emulsifier revealed lowest break strength and bulk density, so got a tender and light texture. Meanwhile water absorption index was showed maximum at 1.5% emulsifier content. As emulsifier content increased, lightness raised. By the microstructure obsorved with image analyzer, addition of emulsifier had decreased area and fractarea of air cells of cross section of extrudates. On the results of this research, quality of extrudate with added 1.5% glycerin fatty acid ester was considered very well than 100% rice extrudate, because of tender and light texture, highest water absorption indexand fine structure with higher lightness.

• Animal Bioscience
• /
• 제35권1호
• /
• pp.54-63
• /
• 2022

Objective: This study aimed to evaluate the replacement of degummed soybean oil (DSO) by acid soybean oil (ASO) in diets with or without the inclusion of emulsifier on broiler performance, relative organ weight, lipase activity, intestinal morphometry, and nutrient digestibility. Methods: A total of 704 1-day-old male broiler chicks were allotted to a 2×2 completely randomized factorial design (with or without emulsifier × two lipid sources [ASO and DSO]), with eight replicates and 22 birds each. The metabolizable energy level in diets with emulsifier was reduced by 40 kcal/kg from 1 to 21 d and 50 kcal/kg from 22 to 49 d. Results: Broilers fed diets containing ASO without emulsifier had higher (p = 0.005) weight gain than DSO-fed animals and with the inclusion of emulsifier had worse (p = 0.018) feed conversion ratio (FCR). Birds fed diets with emulsifier worsened FCR regardless of lipid source from 1 to 21 days (p = 0.006) and from 1 to 49 days (p = 0.0002). There was an increase (p = 0.026) in the relative pancreas weight, at 14 days, in birds fed diets containing ASO. Lipase activity and morphometry of the duodenum and jejunum, at 14 and 21 days, were not affected (p>0.05). The dietary inclusion of emulsifier improved the digestible energy (p = 0.053) in the presence of ASO. For the digestibility coefficients (gross energy, crude protein, and mineral matter), no interference was observed (p>0.05). Conclusion: The inclusion of emulsifier to energy-restricted diet with ASO maintained broiler performance in the first week, but worsened FCR in subsequent phases. The ASO can be considered as an alternative lipid source to DSO and does not interfere with the morphophysiological characteristics and performance of broilers. The combination of ASO and emulsifier increased the digestible energy content by 6.2%.

• Journal of Advanced Marine Engineering and Technology
• /
• 제7권2호
• /
• pp.15-21
• /
• 1983

Preparing for treatment and management of the emulsified fuel oil which will be generalized henceforth, this paper is an attempt to examine the viscosity-temperature characteristics of emulsified heavy fuel oil which is mixed with water and emulsifier in various mixture ratio by mechanical mixer. The experimental results are summarized as follows: 1. The viscosity-temperature characteristics of the emulsified C & B grade heavy fuel oil mixed with water of same or less weight, is changed according to log.log(v+0.6)=b-3.8log T. 2. The emulsifier has to be added to the emulsified A grade heavy fuel oil mixed with water of same or less weight, because it is instable. Especially if the emulsifier is sodium stearate, it is added more than 0.3% of the weight of oil and water. 3. In the emulsified A grade heavy fuel oil mixed with water and emulsifier, the higher the ratio of water addition becomes, the higher the viscosity is and the more the viscosity-temperature slope decreases. But the higher the ratio of emulsifier addition is, the more the viscosity-temperature slope increases. In this case, the linearity of viscosity-temperature characteristic curve is poorer than that of B and C grade heavy fuel oil. 4. In the emulsified A grade heavy fuel oil mixed with emulsifier of 0.3% or less, the emulsion type is O/W type when water addition ratio is 40%, but it is W/O type when it is 10%, 20%, 30% and 50%.

• 폴리머
• /
• 제27권6호
• /
• pp.596-602
• /
• 2003

고분자 유화제를 2-에틸헥실 아크릴레이트와 n-부틸 아크릴레이트 그리고 아크릴산 단량체를 사용하여 단량체 조성과 분자량을 변화시켜 용액중합에 의해서 합성하였다. 합성된 고분자 유화제를 이용하여 반연속식 유화중합을 통해 수성 아크릴 에멀션 점착제를 제조하였다. 그 결과, 입자크기는 약 145 nm 정도로 전형적인 유화제에 비해 상대적으로 작게 나타났고, 입자크기분포도는 단분산적 형태를 보였다. 에멀션을 이용한 동결-해빙 시험결과 기존 유화제를 사용한 경우 2회 반복 후 응집이 발견되었으나, 고분자 유화제의 경우 7회 반복 후에도 응집이 보이지 않아 저장안정성이 매우 우수함을 나타냈다. 접착시험 결과 초기점착력과 점착력은 고분자 유화제의 분자량이 증가함에 따라 또한 아크릴산 함량이 높을수록 감소하는 경향을 나타내었고, 반면 유지력은 증가하였다.

• 한국식품과학회지
• /
• 제30권5호
• /
• pp.1114-1119
• /
• 1998

지방질층(${\omega}3$계 고도불포화 지방산을 함유한 정제어유)과 수분층(고분자 물질의 분산 호화액)이 3:2(w:w)의 비율로 혼합되고 유화제가 0.50%(w/w)의 농도로 첨가된 O/W형 유화계내에서 첨가된 유화제와 고분자물질의 종류 및 조성이 유화안정성에 미치는 영향을 검토하였다. HLB값이 11.0 이상 또는 2.8 이하인 단일종류의 유화제가 첨가된 실험구가 99.0 이상의 높은 ESI값을 갖는 안정한 유화계를 형성하였으며, HLB값이 $3.4{\sim}8.6$ 범위의 단일 종류 유화제를 첨가한 경우는 40.0 이하의 낮은 ESI값을 갖는 불안정한 유화계를 형성하였고, 특히 HLB값이 0.6인 유화제 PGPR(polyglycerol polyricinoleate)을 첨가한 경우는 100.0의 높은 ESI값을 나타낼 뿐만 아니라 안정한 유화계를 형성하는 양상을 나타내었다. 또한, PGPR과 PSML(polyoxyethylene sorbitan monolaurate)을 함께 0.50%(w/w)의 농도로 첨가하면 단일 종류의 유화제를 첨가한 경우에 비하여 ESI값이 모두 높은 유화계를 형성하였으며, 유화제의 최적 조성은 PGPR이 0.25%(w/w), PSML이 0.25%(w/w)이었다. 피복물질로서는 waxy corn starch와 agar를 각각 0.25%(w/v) 및 0.50%(w/v)의 농도로 고르게 분산 액화시킨 수분층을 사용한 유화계에서 최대의 ESI값을 갖는 것으로 판명되었다.

• 식품과학과 산업
• /
• 제51권2호
• /
• pp.136-147
• /
• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• 한국콘크리트학회:학술대회논문집
• /
• 한국콘크리트학회 2003년도 가을 학술발표회 논문집
• /
• pp.421-424
• /
• 2003

The purpose of this study is to clarify the effect of the emulsifier ratio on strength properties of the polymer-modified mortars using methylmethacrylate-ethyl acrylate(MMA/EA) latexes, and to obtain basic data necessary to develope appropriate latexes for cement modifiers. Polymer-modified mortars using MMA/EA latexes are prepared with various monomer ratios, and tested for air content, flexural and compressive strengths. From the test results, we knew that the water-cement ratio is decreased and the air content is increased with an increase in the amount of emulsifier. In general, the superior flexural and compressive strengths of polymer-modified mortars using MMA/EA latexes is obtained at a bound MMA content of 60 percent and a emulsifier ratio of 6 percent.

• Biotechnology and Bioprocess Engineering:BBE
• /
• 제11권5호
• /
• pp.391-395
• /
• 2006

Microcapsules containing fragrant oils as a core material were prepared by in situ polymerization, using melamine-formaldehyde prepolymer as the wall material. The several parameters, such as stirring times, stirring rates, emulsifier types, emulsifier concentrations, and the viscosity of the core materials, affect the characteristics of the microcapsules. These parameters were investigated by the analyses of microcapsule size, particle size distribution, and morphology. The average microcapsule size decreased with an increase in stirring time, stirring rate, emulsifier concentration, and viscosity of the core material. It was also found that poly(vinyl alcohol) as a protective colloid could enhance the stability of the melamine-formaldehyde microcapsules.