• Title/Summary/Keyword: Emulsifier

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Evaluation of Emulsion Stability for Cosmetic Facial Cream Emulsion Using Mixed Nonionic Emulsifier (비이온성 혼합유화제를 이용한 화장용 크림 유화액의 유화안정성 평가)

  • Hong, In Kwon;Kim, Su In;Park, Bo Ra;Choi, Junho;Lee, Seung Bum
    • Applied Chemistry for Engineering
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    • v.27 no.5
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    • pp.527-531
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    • 2016
  • Emulsification is a fundamental process of cosmetics manufacture which produces stabilized emulsion by dispersing the liquid from the one side to the other by adding an emulsifier in an immiscible liquid. Various types of emulsifiers can produce various cosmetics. In this study, we evaluated the stability of emulsifier by measuring variations in the viscosity, particle size and particle size distribution. HLB values of nonionic emulsifiers which are used in this paper are 12.9, 12.9, 12.6 and 12.5 for EMU-01, EMU-02, EMU-03 and EMU-04, respectively. All types of emulsions showed an increase in the particle size and a decrease in the viscosity with the time. Also they showed a decrease in the particle size and an increase in the viscosity with respect to increasing the stirring speed. However, the stability of emulsions up to 56 days was secured by observing the non-separation of emulsions. In addition, the viscosity of the emulsions was measured in the order of EMU-01 > EMU-02 > EMU-03 > EMU-04 while the size of particles was measured in the order of $EMU-01{\approx}EMU-02$ > $EMU-03{\approx}EMU-04$. This indicates that our emulsion can be potentially used for preparing a cosmetic facial cream.

A Study on Emulsion Stability of O/W and W/S Emulsion according to HLB of Emulsifier (유화제의 HLB에 따른 O/W 및 W/S 에멀젼의 유화 안정성에 관한 연구)

  • Yeon, Jae Young;Shin, Bo Ram;Kim, Ta Gon;Seo, Jeong Min;Lee, Cheong Hee;Lee, Sang Gil;Pyo, Hyeong Bae
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.40 no.3
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    • pp.227-236
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    • 2014
  • In this study, O/W and W/S emulsions were prepared by combining oils having different required hydrophilic lipophilic balance (HLB) values under the diverse conditions of HLB values composed of a hydrophilic surfactant and a lipophilic surfactant and their stability was investigated. Results showed that the higher the viscosity of O/W emulsions was as the lower the HLB value of emulsifier and emulsion particle showed a tendency to be a smaller and compact and stabler in centrifugal filtration. W/S emulsions also showed a similar tendency to be a smaller and compact as HLB values of emulsifier was higher and stabler in centrifugal filtration. However, the viscosity of W/S emulsion tended to get lower in HLB conditions of all emulsifiers as the time passed. This indicated that the emulsions had an unstable feature in long-term stability. In conclusion, the results showed opposite to the known theory that O/W emulsion is proper to be applied by nonionic surfactant with a high HLB value and W/S emulsion to be applied by nonionic surfactant with a low HLB value and provide useful information for the cosmetics research and related areas.

Mechanical Characteristic of Backsulgi Added with Rich Sources of Phospholipid (인지방질 함유식품 첨가에 따른 백설기의 물성적 특성)

  • 이경아;김경자
    • Korean journal of food and cookery science
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    • v.18 no.4
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    • pp.381-389
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    • 2002
  • The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

Physicochemical Properties of the Exopolysaccharides Produced by Marine Bacterium Zoogloea sp. KCCM10036

  • Lim, Dong-Jung;Kim, Jong-Deog;Kim, Min-Yong;Yoo, Sang-Ho;Kong, Jai-Yul
    • Journal of Microbiology and Biotechnology
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    • v.17 no.6
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    • pp.979-984
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    • 2007
  • The physicochemical properties of the exopolysaccharide (EPS) produced by marine bacterium Zoogloea sp. KCCM10036 were investigated. Two types of isolated EPSs were shown to have average relative molecular masses $(M_r)\;of\;4.07{\times}10^6$ of CBP (cell-bound polysaccharide) and $3.43{\times}10^6$ of WSP (water-soluble polysaccharide), respectively. When the CBP was utilized as an emulsifier, it stabilized the emulsifier, for up to 148 h. Compared with other commercially available hydrocolloids such as xanthan gum, the Tween series, and Triton, the CBP showed much better emulsifying capability on a water-in-oil system. Phase separation occurred in the Tween series after 24 h, whereas the emulsion was better stabilized by the CBP. The CBP thus has potential as an emulsifying agent in commercial emulsions. The flocculating activity was also greatest at 0.01% (w/v) and decreased at higher concentrations than the optimized concentration of the WSP and CBP. The results also showed that both types of expolysaccharides from Zoogloea sp. had excellent flocculating activity.

Preparation and Resistant Property of Acrylic Adhesives for Automobiles Protection (자동차 보호용 아크릴 점착제의 제조 및 내성조사)

  • Hahm, Hyun-Sik;Park, Ji-Young;Ahn, Sung-Hwan;Kim, Song-Hyoung;Hong, Suk-Young;Park, Hong-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.23 no.2
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    • pp.169-176
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    • 2006
  • Acrylic adhesives for automobiles protection were prepared by emulsion polymerization. Monomers used were n-butyl acrylate(BA), acrylonitrile (AN), butyl methacrylate(BMA), glycidyl methacrylate(GMA), and acrylic acid (AA). Emulsifiers used were sodium lauryl sulfate and polyoxyethylene lauryl ether, which are an anionic emulsifier and a nonionic emulsifier respectively. Potassium persulfate was used as an initiator and polyvinyl alcohol was used as a stabilizer. Emulsion polymerization was carried out in a semi-batch reactor at $70^{\circ}C$ and agitation speed was kept at 200 rpm. Water resistance, heat resistance, acid resistance, alkali resistance and smoke resistance were examined. As a result, when each 0.03 mole of GMA and AA was introduced, the adhesion properties and various above mentioned resistances of the prepared adhesives were satisfied the standard for automobiles.

Preparation of Ag-PS and Ag-PSS Particles by ${\gamma}$-Irradiation and Their Antimicrobial Efficiency against Staphylococcus aureus ATCC 6538 and Klebsiella pneumoniae ATCC 4352

  • Oh Seong-Dae;Byun Bok-Soo;Lee Seung-Ho;Choi Seong-Ho
    • Macromolecular Research
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    • v.14 no.2
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    • pp.194-198
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    • 2006
  • Polystyrene, PS, particles of 450 nm diameter and poly(styrene-co-styrene sulfonate), PSS, particles of 140-160 nm diameter were prepared by emulsifier-free emulsion polymerization. The surfaces of the PS and PSS particles were coated with Ag nanoparticles for the application of antimicrobial agents by reduction of Ag ions using ${\gamma}$-irradiation. The Ag-PS and Ag-PSS were characterized by High-Resolution Transmittance Electron Microscopy (HR-TEM), Field-Emission Scanning Electron Microscopy (FE-SEM), and Energy Dispersive X-ray Spectroscopy (EDXS). The HR-TEM and EDXS data showed that the Ag nanoparticles were loaded on the surface of the PS and PSS particles, respectively. The antimicrobial efficiency of the Ag-PS and Ag-PSS particles (0.4 g) with ca. 100 ppm Ag, which was coated onto yam (KS K 0905-1996 rule), was tested against Staphylococcus aureus ATCC 6538 and Klebsiella pneumoniae ATCC 4352 after 100 washing cycles (KS K 0432-1999 rule). The antimicrobial efficiency of the Ag-PS particles against Staphylococcus aureus ATCC 6538 and Klebsiella pneumoniae ATCC 4352 was 99.9% after 100 cycles washing., confirming that the Ag-PS particles can be used as antimicrobial agents.

Effect of the Additives on Choux Quality of Rice Flour (쌀가루 슈의 품질향상을 위한 첨가물의 효과)

  • 이선옥;김명애
    • Korean journal of food and cookery science
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    • v.12 no.1
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    • pp.92-98
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    • 1996
  • This experiment was carried out to investigate the effective additives and amount of addition in order to improve the quality of chou made with rice flour. The four emulsifiers and four thickeners were used as the additives in this test. The chou was formed with rice flour without the additives. There were not significantly differences in the sensory evaluation between choux of rice flour of non-additives and the additives, but the emulsifiers treatment increased the expansion capacity of paste. Thickeners did not improve the quality of choux. The hardness of pastes were increased and the cavities in choux were not formed in addition of high amount of thickeners. The mixture of two kinds of emulsifiers, the mixture of emulsifiers and a thickener did not improve of choux quality compared to the addition of emulsifier. The best quality of chou was obtained from 0.6% of lecithin.

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A Study on the Stability of Emulsion by Polyglycerol Ester (폴리글리세롤 에스터를 이용한 안정한 에멀젼의 제조연구)

  • Kang, Ki-Chun;Jeong, Noh-Hee
    • Journal of the Korean Applied Science and Technology
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    • v.30 no.1
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    • pp.152-159
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    • 2013
  • Experiments of emulsion particles state of using polyglycerol ester emulsifier and the stability in accordance with the change of time were conducted using several oil. Experimental results confirmed that there is little difference in the stability and particle size depending on the type of oil. Most stable oil with polyglycerol ester is polar oil of silicon series and fatty acid ester oil, hydrocarbon oil of the nonpolar oil (Mineral oil, squalane, polydecene) was the most unstable state. And vegetable oils showed the stable form of particles with polyglycerol ester emulsifier.

Preparation and Characteristics of Acrylic Removable Protective Coatings (박리형 아크릴 보호코팅제의 제조 및 특성)

  • Hahm, Hyun-Sik;Park, Ji-Young;Hwang, Jae-Young;Ahn, Sung-Hwan;Park, Hong-Soo
    • Journal of the Korean Applied Science and Technology
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    • v.22 no.4
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    • pp.332-338
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    • 2005
  • This study was conducted to prepare acrylic removable protective coatings by emulsion polymerization. Monomers used were n-butyl acrylate, acrylonitrile, butyl methacrylate. Emulsifiers used were sodium lauryl sulfate and polyoxyethylene lauryl ether, which are an anionic emulsifier and a nonionic emulsifier respectively. Potassium persulfate was used as an initiator and polyvinyl alcohol was used as a stabilizer. Emulsion polymerization was carried out in a semi-batch reactor at $70^{\circ}C$ and agitation speed was 200 rpm. Tensile strength, extension, peel strength, viscosity, and solid contents of the synthesized coatings were examined. The coatings prepared with BA:AN = 60:20 (in weight ratio) satisfied the standard for automobile in terms of extension and peel strength. When the concentration of BMA was in a range of $18{\sim}23$ wt%, the prepared coatings satisfied the standard for automobile in terms of peel strength and water resistance.

Emulsion Stability of Water/Oil Emulsified Fuel by associated with Emulsifiers (유화제 종류에 의한 Water/Oil 에멀젼 연료의 유화 안정성)

  • Kim, Moon-Chan;Lee, Chang-Suk;Park, Hea-Kyung
    • Journal of the Korean Applied Science and Technology
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    • v.25 no.3
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    • pp.395-403
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    • 2008
  • In this study, the characteristics of emulsified fuel were studied. The emulsified fuel which was composed of water and diesel was manufactured by using homogenizer and ultrasonic generator. The more the percentage of water contents increases, the more the density increases to the emulsified fuel. However, the viscosity increased in the 60% of water contents and decreased in the 70% of water contents because the O/W type was formed. The 3 minutes's ultrasonic waves during the irradiation time was appropriate of 16,000 rpm. And the energy density of ultrasonic waves was 87.5J/g. The emulsion stability has improved in the lower temperature, the lower percentage of water contents, and the most stable emulsion state was obtained from 20%(w/w) of water contents. Also, the emulsion stability was related to the HLB values of emulsifiers. Especially, the HLB values of emulsifier were appropriate from 4 to 7 values.