• Food Science of Animal Resources
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• v.38 no.3
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• pp.476-486
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• 2018

In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (${\eta}_{a,10}$) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).

• Applied Biological Chemistry
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• v.35 no.4
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• pp.265-271
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• 1992

Derivatives (microcrystalline chitin, carboxymethylchitin, acetylchitin, N-acetylchitosan, ethylchitosan and chitosansulfate) of chitin and chitosan were synthesized, and the physicochemical properties of the derivatives were compared with those of chitin and chitosan. Carboxymethylchitin was soluble in water or acetic acid, whereas chitosan and ethylchitosan were soluble in acetic acid alone. The water binding capacity of N-acetylchitosan was two fold higher than that of chitin. Lipid binding capacity of carboxymethylchitin was the highest, holding 1800%, and that of chitin was the lowest, holding 511% among the derivatives. Carboxymethylchitin among the derivatives showed the highest emulsifying capacity, however chitin and chitosan didn't produce emulsions. Dye binding capacity of acetylchitin was the highest, holding 0.93 mg dye/g sample (Blue R-250) and 0.96 mg dye/g sample (Red No. 2). It was concluded that carboxymethylchitin is a good emulsifier and N-acetylchitosan, chitosansulfate and chitosan are suitable for use as dye absorbents.

• Journal of the Korean Society of Clothing and Textiles
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• v.17 no.3
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• pp.347-358
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• 1993

Graft copolymerization of MMN4-VP onto cotton fiber using Ce(IV) salt as an initiator and triton X-100 as an emulsifier was performed under various polymerization conditions. In cograft polymerization, the polymeization behavior according to variation of 4-VP feed composition and the characteristics of MMA/4-VP graft polymer such as affinity for acid dye owing to cationization of cotton, antibacterial activity and thermal behavior were investigated. The results of this study were as follows : 1. While in copolymerization of MMA and 4-VP, 4-VP content in copolymer was more than that of monomer feed composition. 2. Increasing 4-VP content, graft yield was decreased, but graft efficiency was increased. In case of MMA/4-VP graft polymerization, the highest graft yield was obtained at higher CAN concentration than in MMA graft polymerization, the reason is that the behavior of 4-VP was disturbed by Ce(IV) sail 3. Elevation of temperature resulted in increase of graft yield and the apparent activation energy of MMA/4-VP graft polymerization was higher than that of MMA graft polymerization. 4. MMA/4-VP grafted cotton fiber showed affinity for acid dye, antibacterial activity and higher moisture regain than MMA grafted cotton fiber. MMA/4-VP grafted cotton fabric showed improvement of wrinkle recovery up to 40~50% graft yield and decreased thereafter. MMA/4-VP and MMA grafted cotton fabric did not showed significant difference in wrinkle recovery and stiffness.

• Journal of Energy Engineering
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• v.28 no.4
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• pp.42-47
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• 2019

In this study, combustion characteristics were measured by selecting di-n-buthylamine, which is widely used as an emulsifier, insecticide, additive, rubber vulcanization accelerator, corrosion inhibitor, and raw material for dye production. The flash point of the di-n-buthylamine was measured by Setaflash, Pensky-Martens, Tag, and Cleveland testers. And the AIT of the di-n-buthylamine was measured by ASTM 659E. The explosion limits of the di-n-buthylamine was calculated using the measured flash points by Setaflash tester. The flash point of the di-n-buthylamine by using Setaflash and Pensky-Martens closed-cup testers were experimented at 38 ℃ and 43 ℃, respectively. The flash points of the di-n-buthylamine by Tag and Cleveland open cup testers were experimented at 48 ℃. The AIT of the di-n-buthylamine was experimented at 247 ℃. The LEL and UEL calculated by using lower and upper flash points of Setaflash tester were calculated at 0.69 vol% and 7.7 vol%, respectively. The measurement of the flash point measurement and the calculation method of the explosion limit prediction presented in this study can be used to study the fire and explosion characteristics of the other combustible liquids.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.463-468
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• 2017

Waxy rice starch purified from Hwaseonchal white rice was modified by octenyl succinic anhydride (OSA) for use as an emulsifier. OSA-modified starches (1, 2, and 3% OSA, pH 8.5, 6 h) were investigated to understand their physicochemical and pasting properties, and emulsion stability. The degree of substitution (DS) of 1, 2, and 3% OSA starches was 0.0062, 0.0182, and 0.0214, respectively. FT-IR spectroscopy showed that OSA starches showed weak peaks at 1724 and $1572cm^{-1}$ and the peak at $3300cm^{-1}$ was reduced by an increase in the DS. Native and OSA starches showed A type crystallinity and a similar granular size. The OSA starch increased the peak viscosity, but decreased the onset and peak temperatures, and enthalpy with an increase in OSA concentration. The creaming index of emulsion of OSA starches decreased with an increase OSA concentration. It was suggested that the emulsion stabilizing capacity of OSA waxy rice starches increased with an increase in the OSA concentrations.

• Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.6-15
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• 2009

Biochemical and functional properties of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from rockfish skin were characterized. Yield of PSC (90.0%) was higher than that of ASC (63.2%). Both ASC and the PSC consisted of ${\alpha}1$ and ${\alpha}2$ chains, and $\alpha$-cross-linked components. According to the results of hydroxylation of proline and lysine, and FT-IR, no difference between the helical structure of ASC and PSC was identified. Thermal denaturation temperature (TDT) of ASC from rockfish skin was $22.8^{\circ}C$, the same as exhibited in PSC. Both ASC and PSC were higher in water absorption capacity (WAC) and oil absorption capacity (OAC) than other vegetable proteins. According to the results of emulsifying activity (EA) and cooking stability (CS), both ASC and PSC from rockfish skin were inferior compared to the commercial emulsifier (Tween-80). The results of FT-IR suggested that the structure of PSC was slightly different when compared to that of ASC. No differences in solubility were established between ASC and PSC from rockfish skin at various pH and NaCl concentrations.

• Polymer(Korea)
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• v.35 no.5
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• pp.451-457
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• 2011

The effect of latex particle size on rheological and electrical properties of latex-blended polystyrene (PS)/multi-walled carbon nanotube (MWCNT) nanocomposites was investigated. Mono-dispersed PS particles synthesized either by emulsifier-free emulsion polymerization or by dispersion polymerization were mixed with MWCNTs under ultrasonication, and freeze-dried to prepare the nanocomposites. As the MWCNT content increased, storage modulus, complex viscosity and electrical conductivity were substantially increased. The increase of storage modulus and complex viscosity was higher for larger PS particles. The effect of particle size on electrical properties was different depending on MWCNT content. With lower MWCNT content, the nanocomposite prepared by smaller PS particles showed higher electrical conductivity, but the opposite result was given as the content increased.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.1
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• pp.137-155
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• 1999

The o/w emulsions were prepared by lysolecithin as a biosurfactantsto to emulsify oils with squalane(SQ), liquid paraffin(LP), octylpalmitate(OP), octylstearate(OS), alkyl benzoate(AB), isostearyl benzoate(ISB). The droplets size and shape of o/w emulsions were investigated by laser light scattering, With dynamic light scattering hydrodynamic radius(Rh) of emulsion droplets was varied from 150m to 250m and critical concentration of oil In which the hydrodynamic radius(Rh) of emulsion droplets decreased and increased was found in the point of 0.5wt% oil concentration, and it was found increasing the polarity of oil deccreased the droplets, the droplets size of SQ(polar oil) were lower than SQ(nonpolar oil) With static light scattering radius of gyration(R$_{g}$) of emulusion droplets was to be calculated. From measurements of the ratio of R$_{g}$R$_{h}$ it was found that the shape of droplet of ISB, AB(polar oils) were sphere, for OP, OS(apolar oil) were oblate, for LP, SQ(nonpolar oil) were rod. The viscosity of emulsion in the form of rod was higher than that of emulsion in the form of sphere.e.e.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.237-246
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• 2014

Multiple emulsions, called multiphase emulsions, include water-in-oil-in-water (W/O/W) type and oil-in-water-in-oil (O/W/O) type emulsions. In cosmetic industry, they are used to stabilize active ingredients but the applicability of the multiple emulsions is limited because of low stability and difficulty of manufacturing. In this study, we investigated a two-step emulsification process for a W/O/W type emulsion. We also investigated the change of stability using different emulsifiers and oil polarity. The results suggested that polyglyceryl-10 stearate, as a main emulsifier, played an important role in the stability and the formation of the multiple emulsions.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.