• Culinary science and hospitality research
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• v.7 no.2
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• pp.181-194
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• 2001

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1, w/w) of both pine needle seasoning oil (PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to, suitable treating amount of PNSO was 2-3%(w/w) level. On organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was slickly, chewy rheology and texture were improved at PNSO treating cooked noodle. During 20-30 minutes after cooking, chewy characteristics was maintained the treating groups more than PNSO 2%(w/w). At the result, this PNSO treatin dried noodle samples were suitable at the institutional food service as well as dining hal1 for the case of large scale's kitchen work.

• Journal of Adhesion and Interface
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• v.11 no.3
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• pp.89-99
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• 2010

In this paper, for polymerization of poly(vinyl acetate-co-ethylene) (VAE) by redox system using poly(vinyl alcohol) (PVOH) as emulsifier on the properties of the final emulsion, and pH changes affect the physical properties of the final emulsion was investigated. The results of the molecular weight of PVOH had a dramatic impact on the emulsion properties. The used a low molecular weight of PVOH products was obtained low viscosity and using the high molecular weight of PVOH were obtained high viscosity product. However, changing the pH of the final polymerized product properties for the PVOH obtained different results. Generally, a poly(vinyl acetate) emulsion by a high degree of polymerization and high molecular weight of PVOH was obtained high viscosity of the final emulsion. But, in VAE was lower emulsion viscosity in high pH. This is the molecular weight of the emulsion during the synthesis of PVOH is considered to be affected by degradation. The final viscosity was decreased by grafting ratio and molecular weight were decreased with increasing of pH.

• Journal of Adhesion and Interface
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• v.11 no.3
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• pp.112-119
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• 2010

Poly(methyl methacrylate)/poly(butyl acrylate) PMMA/PBA core-shell composite particles were prepared by the emulsion polymerization of MMA and BA in the presence of different concentration of sodium dodecyl benzene sulfonate (SDBS). The following conclusions are drawn from the measured conversion and particle size distribution, morphology, average molecular weight distribution, observation of film formation and particle formation, glass transition temperature and physical properties of polymerized core-shell composition particles for using adhesive binder. When the concentration of 0.03 wt% surfactant, the conversions of PMMA and PBA core polymerization are excellent as 95.8% for PMMA core and 92.3% for PBA core. Core-shell composite particles are obtained 90.0% for PMMA/PBA core-shell composite particles and 89.0% for PMMA/PBA core-shell composite particles. It is considered that the core and shell particles are polymerized to be confirmed FT-IR spectra and average molecular weight measured with a GPC, formation of the composite particles is confirmed by the film formation from normal temperature, and composition of inside and outside of the composite particle is confirmed by TEM photograph. The synthesized polymer has two glass transition temperatures, suggesting that the polymer is composed of core polymer and shell polymer unlike general copolymers. It is considered that each core-shell composite particle can be used as a high functionality adhesion binder by the measurement of tensile strength and elongation.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.763-767
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• 2005

Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. 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 bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Membrane Journal
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• v.31 no.1
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• pp.52-60
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• 2021

When preparing calcium alginate microspheres using rotating membrane emulsification that rotates SPG (Shirasu porous glass) tubular membrane in the continuous phase, the optimal conditions of rotating membrane emulsification process parameters for producing monodisperse microspheres were determined. We determined the effects of process parameters of rotating membrane emulsification (the rotating speed of membrane module, the transmembrane pressure, the ratio of dispersed phase to continuous phase, the alginate concentration, the emulsifier concentration, the stabilizer concentration, the crosslinking agent concentration, and the membrane pore size) on the mean size and size distribution of alginate microspheres. As a result, the size of the microspheres decreased as the rotating speed of membrane module, the emulsifier concentration, and the crosslinking agent concentration increased among the process parameters of rotating membrane emulsification. On the contrary, as the ratio of dispersed phase to continuous phase, the transmembrane pressure, and the alginate concentration increased, the size of the microspheres increased. In the rotating membrane emulsification using an SPG membrane with a pore size of 3.2 ㎛, it was possible to finally prepare monodisperse alginate microspheres with a particle size of 4.5 ㎛ through the control of process parameters.

• Applied Chemistry for Engineering
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• v.33 no.3
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• pp.272-278
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• 2022

In this study, natural emulsifiers were extracted from Medicago sativa L. and Sapindus saponaria L. The extraction yield using CCD-RSM and the extraction process of foaming stability of the extracted product were optimized and 95% confidence interval was used to confirm the statistical reasonableness of the optimization. Herein, independent parameters were the ethanol volume and extraction temperature, whereas reaction parameters were the extraction yield and foaming stability. Under the condition of 53.5 vol% ethanol and extraction temperature (70.9 ℃), the maximum yield and foaming stability of the extracted product from Medicago sativa L were predicted as 26.2 wt% and 44.5%, respectively. In the case of the extraction from Sapindus saponaria L, the maximum yield and foaming stability were expected to be 31.9 wt% and 47.5% under the optimized conditions including 60.4 vol% of ethanol and extraction temperature (72.4 ℃). The average experimental error for validating the accuracy was about 3.4(± 0.3)% and 5.0(± 0.04)% for the extraction processes from Medicago sativa L. and Sapindus saponaria L., respectively.

• Applied Chemistry for Engineering
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• v.8 no.4
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• pp.560-567
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• 1997

A new approach to obtain stable $W_1/O/W_2$ multiple emulsions has been studied ; The basis of the interfacial interaction between a PCL-PEO-PCL triblock copolymer and a lipophilic emulsifier in the dispersed oil phase was examined. $W_1/O/W_2$ multiple emulsions were prepared by the two-step method. Arlacel P-l35 was used as a liphophilic emulsifier and Synperonic PE/F 127 as a hydrophilic one. Eutanol-G was used as an oil phase. NaCl was encapsulated within the multiple emulsion droplets as the internal marker and its release rate studies were carried out. The suability of the multiple emulsions have been assessed by measuring Separation Ratios(%) and microscopic observations. The release of NaCl was significantly reduced in $W_1/O/W_2$ multiple emulsions containing PCL-PEO-PCL triblock copolymer(2k-4k-2k or 6k-4k-6k) in the oil phase. It may be concluded that the copolymer and the emulsifier form effective interfacial complex to enhance stability and to control the release rate. The effective diffusion coefficients of the NaCl were estimated as $2.64{\times}10^{-15}s$and $3.23{\times}10^{-16}gcm^2/s$ for the $W_1/O/W_2$ multiple emulsion containing 1.2 wt % of PCL-PEO-PCL triblock copolymers with compositions of 2k-4k-2k and 6k-4k-2k, respectively. The rate of release decreased with the increase of the initial concentration of NaCl. The results were examined in view of Higuchi mechanism. A kinetic model which is similar to the model for release of dispersed drugs from a polymeric matrix was found to be suitable for the release of NaCl from $W_1/O/W_2$ multiple emulsions.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.23 no.3
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• pp.128-133
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• 1997

In manufacturing emulsion lipstick in the past, heat and emulsifyoil phase made with oil, wax and lipophilic emulsifier with water phase together; and then mold above-mentioned materials, so-called lipophilic emulsified lipstick production method has been used. However it is hard to manufacture products using the above said method and furthermore, weak in moisturizing effect, lip care and stability. In this paper, I will discuss about multi-emulsion lipstick complementing already existing emulsion lipstick in terms of stability, giving moisturing effect of lip, and outstanding protection effectiveness of skin by safely gelatinating the state between amphiphilic lipid and water in stable.

• Korean Journal of Materials Research
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• v.26 no.6
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• pp.320-324
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• 2016

Porous SiC beads were prepared by freeze-drying a polycarbosilane (PCS) emulsion. The water-in-oil (w/o) emulsion, which was composed of water, PCS dissolved p-xylene, and sodium xylenesulfonate (SXS) as an emulsifier, was frozen by dropping it onto a liquid $N_2$ bath; this process resulted in 1~2 mm sized beads. Beads were cured at $200^{\circ}C$ for 1 h in air and heat-treated at $800^{\circ}C$ and $1400^{\circ}C$ for 1 h in an Ar gas flow. Two types of pores, lamella-shaped and spherical pores, were observed. Lamellar-shaped pores were found to develop during the freezing of the xylene solvent. Water droplets in the w/o emulsion were changed into spherical pores under freeze-drying. At $1400^{\circ}C$ of heat-treatment, porous SiC was synthesized with a low level of impurities.