• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.65-74
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• 1999

We have studied the stability of W/O high internal phase emulsions(HIPE) containing water, cetyl dimethicone copolyol and oils varying magnesium sulfate in the range 0 to 0.5 wt% and oil polarities, respectively. The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of complex modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. The increasing pattern of complex modulus versus volume fraction has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion. The stability is dependent on: (i) the choice of the oil is important, the requirements coincide with the requirements for the formation of the rigid liquid crystalline phases; and (ii) addition of salts the aqueous phase opposes the instability due to coalescence. Increasing the salt concentration increases the refractive index of the aqueous phase. It lowers the difference in the refractive index between the oil and aqueous phases. This decreases the attraction between the water domains, thus increasing the stability.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.65-74
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• 1999

We have studied the stability of W/O high internal phase emulsions(HIPE) containing water, cetyl dimethicone copolyol and oils varying magnesium sulfate in the range 0 to 0.5wt% and oil polarities, respectively. The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of concentrated modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. The increasing pattern of complex modulus versus volume fraction has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion. The stability is dependent on: (i) the choice of the oil is important, the requirements coincide with the requirements for the formation of the rigid liquid crystalline phases :5; and (ii) addition of salts the aqueous phase opposes the instability due to coalescence:. Increasing the salt concentration increases the refractive index of the aqueous phase. It lowers the difference in the refractive index between the oil and aqueous phases. This decreases the attraction between the water domains, thus increasing the stability.

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.562-568
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• 2021

An O/W (oil in water) emulsion, wheat germ oil raw material, was produced by using natural wheat germ oil and composite sugar-ester. The effects of variables such as the hydrophile-lipophile balance (HLB) value, added emulsifier amount, and emulsification time on the average particle size, emulsification viscosity and ESI of O/W wheat germ oil emulsion were investigated. The parameters of the emulsification process produced by the central composite design model of the response surface methodology (CCD-RSM), which is a reaction surface analysis method, were simulated and optimized. The optimum process conditions obtained from this paper for the production of O/W wheat germ oil emulsion were 8.4, 6.4 wt%, 25.4 min for the HLB value, amount of emulsifier, and emulsion time, respectively. The predicted reaction values by CCD-RSM model under the optimum conditions were 206 nm, 8125 cP, and 98.2% for mean droplet size (MDS), viscosity, and ESI, respectively, based on the emulsion after 7 days. The MDS, viscosity and ESI of the emulsion obtained from actual experiments were 209 nm, 7974 cP and 98.7%, respectively. Therefore, it was possible to design an optimization process for evaluating the stability of the emulsion of wheat germ oil raw material by CCD-RSM.

• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.561-567
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• 2021

Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.1
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• pp.29-35
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• 2016

RS White (resorcinol bis-ethylhexanoate) is used in cosmetics as a skin whitening agent. In this study, we studied the possibility of nano-emulsion formation containing whitening agent, RS White, with different types of emulsifying agents. With Tween 80, 60, HCO 60 and 40 as a hydrophilic surfactants and Span 80 as ahydrophilic surfactant, nano-emulsions were formed at appropriate concentrations, but they were not formed in the system using the Myrj 52, Montanov L, and Tegocare 450 with Span 80. The diameter of nano-emulsion sphere was smaller than 100 nm. The emulsion showed a translucent appearance and maintained stability in stability evaluation with time. In vitro skin permeation experiments showed that amounts of skin permeated nano-emulsion for 24 h were $70.84{\mu}g/cm^2$ and those of O/W emulsion were $28.97{\mu}g/cm^2$. In conclusion, a stable nano-emulsion containing the resorcinol bis-ethylhexanoate is effective for potential efficacy system as an efficient delivery system of the functional materials into skin.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.423-428
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• 2003

Stabilities of W/O emulsions containing eugenolchitosan (EuCs) prepared from chitosan and eugenol were compared to determine the optimal conditions for the ratio of water (core phase) to corn oil (continuous phase), the concentration of EuCs, storage temperature, and the extent of homo-mixing. The optimal ratio of water to corn oil was 2:3 (w/w). The effects of EuC concentrations, and singular vs. binary system of emulsifiers on the storage stability of the emulsion were investigated with EuCs and polyoxyethylene sorbitan monolaurate. The emulsion was stable, showing more than 95% emulsion stability index (ESI) value, when the concentration of EuCs was more than 0.18% (w/v). ESI value of binary emulsifier system was almost equal to that of singular emulsifier system at the concentration of 0.18% (w/v). At this singular emulsifier system, the W/O emulsion formed by EuCs had ESI value of 100%. The optimal concentration of EuCs was determined as 0.18% (w/v). The highest stability of the emulsion was obtained from the homo-mixing at 11,000 rpm for 10 sec and the storage temperature ranging $25{\sim}65^{\circ}C$. EuCs produced from this study was mutagenecity-negative on Ames test and contained no heavy metal ions.

• Applied Chemistry for Engineering
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• v.32 no.3
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• pp.320-325
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• 2021

In this study, an optimization for the production of water emulsion was designed by adding an extract of wheat sprout, which is known to contain a large amount of antioxidants. The central composite design of reaction surface analysis method (CCD-RSM) was used for the optimization process. The amount of emulsifier, emulsification time, and added amount of wheat sprout extract were selected as independent variables based on our preliminary experiments. The mean droplet size (MDS), viscosity, and emulsion stability index (ESI) were set as the responses to evaluate the stability of the emulsion. For each independent variable, the P-value and coefficient of determination were evaluated to verify the reliability of the experiments. From the result of CCD-RSM, optimum conditions for the emulsification were determined as 23.6 min, 7.7 wt.%, and 3.9 wt.% for the emulsification time, amount of emulsifier, and amount of sprout, respectively. From the optimized condition obtained, MDS, viscosity, and ESI after 7 days from reaction were estimated as 252.3 nm, 616.7 cP, and 88.7%, respectively. The overall satisfaction was 0.9137, which supported the validity of the experiments, and the error rate was measured at 0.5% or less by advancing the experiments. Therefore, an optimized process for producing an emulsion by adding the malt extract was designed by the CCD-RSM.

• Analytical Science and Technology
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• v.7 no.2
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• pp.237-243
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• 1994

The stability of W/O emulsions (milk fat : water=4 : 1, w/w) containing various emulsifiers was compared to determine the effect of different chemical types of emulsifiers in relation to the change of HLB value caused by emulsifier type and the influence of single vs. binary emulsifier systems. These variables were compared at emulsifier HLB values of 0.5~16.7 and at emulsifier concentrations of 1.0~3.0%(w/w). Eleven emulsifiers used as 11 different single mixtures and 16 different binary mixtures were evaluated in W/O type emulsion systems containing 20.0%(w/w) of water in milk fat. This W/O emulsion was stable (more than 90.0 of ESI value) in the range of low value of emulsifier HLB (less than 4.7 of HLB value). All the ESI values of binary emulsifier systems were higher than those of single emulsifier systems. But, the influence pattern of emulsifier HLB on this emulsion stability in single emulsifier systems was very similar to the trend in binary emulsifier systems.

• Food Science and Preservation
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• v.24 no.4
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• pp.529-535
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• 2017

Rapeseed cake was extracted with 80% ethanol and then fractionated with $H_2O$ (fraction I) as well as with 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant potential, and Trolox equivalent antioxidant capacity were in the order of fractions II > III > I > IV > V. The three fractions with high antioxidant activities and TPC (I, II, and III) were pooled and hydrolyzed by NaOH solution, resulting in 18.97 mg sinapic acid/g hydrolyzed extract and 21- and 2.2-fold increases in TPC and DPPH radical scavenging activity, respectively. Hydrolyzed rapeseed cake extracts (200, 500, and 1,000 ppm) and catechin (200 ppm) as a comparison were added to 10% fish oil-in-water emulsion, and their effects on oxidative stability were investigated by measuring hydroperoxide values (PV) during refrigerated storage. PVs were significantly lower in the emulsions with added hydrolyzed extract as compared to the control (p<0.05) and significantly decreased with increasing extract concentration (p<0.05) over a period of 29 days. The emulsion added with hydrolyzed extract showed higher PV than that added catechin at the same concentration (200 ppm) during 13-22 days (p<0.05), but after then, the PV was not significantly different (p>0.05). This study indicates that hydrolyzed rapeseed cake extract rich in sinapic acid may inhibit oxidation in a fish oil-in-water emulsion in a concentration-dependent manner.