• Proceedings of the Korean Fiber Society Conference
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• 2000.04a
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• pp.1.2-4
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• 2000

• Polymer(Korea)
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• v.34 no.6
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• pp.491-494
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• 2010

Colored, electrophoretic polymer nanoparticles of poly (styrene-co-divinylbenzene-co-vinyl acetate)[poly(St-co-DVB-co-VAc)] were prepared by emulsifier-free emulsion co-polymerization and reactive dyeing. The emulsifier-free emulsion polymerization of styrene, divinyl benzene and vinyl acetate was carried out at $70^{\circ}C$ for 20 hrs to obtain monodisperse polymer nanoparticles of poly(St-co-DVB-co-VAc) with an average diameter of 180~200 nm. These nanoparticles were transformed into poly(styrene-co-divinylbenzene-co-vinyl alcohol) [poly(St-co-DVB-co-VA)] nanoparticles through the saponification reaction. The poly(St-co-DVB-co-VA) nanoparticles were treated with reactive dyes to obtain the colored, monodisperse electrophoretic nanoparticles, and their morphology and surface charge were characterized by scanning electron microscopy, differential scanning calorimetry, UV/Vis absorbance and zeta-potentiometry.

• Journal of Adhesion and Interface
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• v.10 no.1
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• pp.11-16
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• 2009

The microcapsules containing rosmarinic acid were prepared in this research. Rosmarinic acid is known that it is effective to care the winkles. Chitosan was used as a wall material, and glutaraldehyde was used as a crosslinking agent, and the microcapsules were prepared by the water-in-oil (W/O) emulsion method. In this method Span80 was used as an emulsifier, and mineral oil was used as a medium material. Perfectly spherical microcapsules were obtained in the size range of $0.5{\sim}0.9{\mu}m$. The effects of emulsifier concentration and stirring speed on the average particle size and distribution, and encapsulation efficiency were investigated. The release behavior of the microcapsules with different amount of the crosslinking agent and different emulsifier concentrations were also investigated.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.119-131
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• 2012

The W/O emulsion is widely used for cosmetics because of its water-proofing benefit and long-lasting moisturizing effect. However, because of low stability of the W/O emulsion, it is very important to control the concentration of electrolyte and emulsifying agent, and ratio of water phase. Among these factors, we focused on the effects of different structures of emulsifying agents on the change of stability. Emulsifying agents were sorted into polyglyceryl ester, silicone and sugar series. We also examined the emulsifyingability of emulsifier by changing the ratio of normal and silicon oil in the oil phase. Through these experimental results, we figured out the property of w/o emulsion depending on the types of emulsifiers, and observed the stability of emulsion considering the change of particles and viscosity over time.

• Polymer(Korea)
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• v.28 no.6
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• pp.524-530
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• 2004

Polystyrene particles (PS) with poly(ethylene glycol) units on surface were formed by an emulsifier-free emulsion polymerization using styrene, poly(ethylene glycol) methacrylate (PEG-MMA) or poly(ethylene glycol) dimethacrylate (PEG-diMMA) at pH 7, and followed by freeze-drying to give the corresponding powders. The structures of PS particles were confirmed by FT-IR spectroscopy, and the particle size and distribution the PS particle were observed by scanning electron microscopy and particle analyzer. Monodisperse polymer particles were obtained at a concentration of PEG-MMA 2∼5 mol% or PEG-diMMA 1 mol% relative to styrene. The highest zeta potential of polymer surface was measured to be 183 mV at a polymer of PEG-MMA 5 mol%, which was measured in dielectric medium by means of ELS-8000 dynamic light scattering.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.557-566
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• 2005

In preparation of steamed foam-cakes, effects of whipping time, amount of wheat flour, and amounts of emulsifier on physical properties of the steamed foam cakes were investigated using RSM (response surface methodology). The three independent variables selected for the RSM experiment were whipping time $(X_1)$, amount of wheat flour $(X_2)$, and amounts of wheat flour $(X_2)$, and concentration of emulsifier $(X_3)$ were set for single-stage mixing, respectively. A rotatable central composite design was used for treatment arrangement. The responses from the product for loaf volume, color values and textural properties were analysed. In the analysis of variance for the foam cakes prepared by single-stage method, significant interactions were observed between independent variables (experimental factors) and physical property like loaf volume (p<0.05); textural properties like hardness, gumminess, and chewiness (p<0.05). Among independent variables, concentration of emulsifier had the most effects on physical properties while whipping time. The ordinary points in surface response showed maximal points with physical property like colorimetric b value while other properties revealed saddle points. The 3-dimensional response surface graphs of the predicted regression models displayed decreasing loaf volumes with increasing whipping times and emulsifier concentrations beyond optimum levels. The optimum conditions for best loaf volume and textural property (hardness, gummimess and chewiness) of the products selected by extracting intersectional areas of the contour maps that commonly overlapped all characteristics were; $11\~13$ min whipping time, $470\~486\;g$ amount of wheat flour, and $19\~20\;g$ emulsifier concentration, in case of single-stage method. The median values extracted from the RSM experimental results for optimum manufacturing conditions for single-stage method, i.e., 12 min whipping time, 478 g amount of wheat flour, and 20 g emulsifier concentration were empirically proven to fit the predicted levels of physical properties from the final foam cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1271-1277
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• 2008

Competitive displacement of methylcellulose (MC) absorbed at the oil-water interface was investigated by interfacial composition, surface shear viscosity, or surface tension measurements. It was found that all emulsifiers could competitively displace the interfacial MC from the oil-water interface but their behaviors were different from each other. With Tween 20 added to MC emulsion (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris, pH 7), MC load was steadily decreased with increasing concentrations of the emulsifier, as confirmed by surface shear viscosity measurements; moreover, there was complete MC displacement from the emulsion droplet surface at high concentration (0.1 wt%). The oil-soluble Span 80 was found to show a synergism with MC at the interface, which resulted in higher MC load at relatively low emulsifier concentrations ($\leq$0.05 wt%). At a higher emulsifier concentration (0.1 wt%) limited MC displacement was observed. These results were well supported by surface shear viscosity measurements. With water-soluble SDS, MC load was decreased with increasing concentrations of the emulsifier. Unlike Tween 20, however, it was found that at high concentrations (> 0.1 wt%), there was still some MC remaining at the droplet surface. Surface tension measurements are suggestive of an interfacial complex between MC and SDS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.823-828
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• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

• Korean Journal of Organic Agriculture
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• v.18 no.4
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• pp.573-586
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• 2010

This study was carried out to evaluate characteristics of Chrysanthemum sp. and to bioassay Tetranychus urticae, Nilaparvata lugens, and Aphis gossypii by different extracts part and method. Flower type of Chrysanthemum sp. line was anemone except 0706 line which was pompon. The flowering date was from April to June but 0721 line kept up November. They could overwinter except 0706 line. The Ethanol extracts of 0718 line of flower was high mortality as 63.8% on Tetranychus urticae. Ethanol mixed emulsifier extracts were the highest mortality as 69.4% at 5 days after. Mortality in water extract was lower than in ethanol and ethanol mixed emulsifier extracts. Ethanol mixed emulsifier extracts were higher mortality as 69.4% at 5 days after in 0718 line on Nilaparvata lugens. Mortality in water extract was lower than in ethanol and ethanol mixed emulsifier extracts. On Aphis gossypii, Chrysanthemum flower extracts could decrease the density of aphids in early days but the density of that was increase as time goes by because aphids produce offspring.