• 한국식품영양학회지
• /
• 제7권3호
• /
• pp.177-182
• /
• 1994

The effect of phosphate salt (NafHP04) and sodium citrate on the emulsion stability of soy protein isolate (SPI) in the presence of calcium was investigated in terms of salt concentration and addition order. Both phosphate and citrate salts decreased the solubility of SPI despite their pH enhancing effects. Addition of calcium chloride (CaCl2) significantly decreased ES, which showed nearly negligible at more than 3 mM CaCl2 concentration. When Na2HP04 were added in the presence of 5 mM Cac12, 55 greatly increased up to 20mM concentration, above which however ES decreased. It was found that the addition order of Na2HPO4 and CaCl2 affected ES. The addition of phosphate and subsequent CaCl2 exhibited the higher 55 than the reverse order. In both cases, the overall ES profile was found to be nearly similar to the solubility profile of SPI, indicating the positive relationship between solubility and emulsion stability of SPI in the presence of calcium. Similar trend to the phosphate effect on ES was also observed for sodium citrate in the presence of calcium.

• KSBB Journal
• /
• 제31권4호
• /
• pp.256-262
• /
• 2016

The need for natural cosmetic ingredients has been increasing over the world nowadays. Agarose, a natural polymer from red seaweeds, has high hydrophilic character and a function of scaffolder. As skin moisturizer, agarose is adequate for percutaneous absorption. While, blueberry fruits extract possesses rich procyanidins and anthocyanins which show health benefits, anti-oxidant effect, anti-aging and anti-melanogenesis. Stability, sensory preference, skin trouble of the emulsion formula are important for cosmetic product development. In this study, we manufactured an emulsion formula for skin moisturizers using the two ingredients and tested emulsion stability and skin trouble. Total phenolic contents of the blueberry fruits extract were evaluated as well as tyrosinase inhibitory and collagenase inhibitory activities. $IC_{50}$ values of blueberry fruits extract for anti-tyrosinase and anti-collagenase activities were 168 and $112{\mu}g/mL$, respectively using gallic acid as a control ($64.8{\mu}g/mL$). The stability (pH and viscosity) of the formula containing 2% blueberry fruits extracts and 0.1% agarose was measured at five different temperatures (room temp., $25^{\circ}C$, $55^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$) under the sun light at 2 day intervals for 12 days. There has been little pH change at the different temperatures. According to the sensory evaluation, there was no significant flavor, discoloration and physical changes of the formula at $25-65^{\circ}C$. These results suggest that emulsion formula containing blueberry extract and agarose could be used as a candidate for lotion and essence products.

• 한국축산식품학회지
• /
• 제36권5호
• /
• pp.601-611
• /
• 2016

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

• Journal of Pharmaceutical Investigation
• /
• 제28권3호
• /
• pp.159-164
• /
• 1998

The O/W and W/O emulsions containing Scutellariae Radix extract(SRE) which is very slightly soluble in oil phases and sparingly soluble in water phases, were prepared by homogenizing water and oil phases with emulsifier. The diameters of emulsion were ranged from 100 to $300\;{\mu}m$. The viscosity of W/O emulsion was higher than that of O/W emulsion. W/O emulsion was more stable than O/W emulsion which was gradually degraded when tested by centrifuge method and temperature tolerance method at $50^{\circ}C$. The antibacterial activity of two emulsions was not significantly different from that of aqueous solution of SRE, and showed similar MIC and bacterial growth inhibition rate.

• 공업화학
• /
• 제29권4호
• /
• pp.440-445
• /
• 2018

본 연구에서는 비이온성 유화제인 Brij 78&72와 Brij 98&92 유화제를 혼합하여 HLB value에 따른 O/W 유화액의 안정성을 평가하였다. 혼합유화제로는 포화지방산인 Brij 78&72 (steareth-20&steareth-2, EMU-01)와 불포화지방산인 Brij 98&92 (oleth-20&oleth-2, EMU-02)를 사용하였다. 또한 O/W 유화액의 안정성은 유화액의 점도, 액적크기, 액적크기분포, zeta-potential 등을 이용하여 평가하였다. 시간에 따른 유화액의 점도는 EMU-01의 경우 증가하였고, EMU-02는 HLB value가 증가함에 따라 감소하였다. 액적크기는 시간에 따라 두 유화제 모두 증가하였으며, EMU-01과 EMU-02 모두 mineral oil의 required HLB value (10.5)과 가장 유사한 HLB = 10.8의 유화제가 액적크기가 가장 작고 높은 조밀도를 보여 유화 안정도가 가장 우수하였다. Zeta-potential은 두 유화액 모두 HLB value에 따라 증가하는 경향을 보였으며, HLB = 10.8 이상의 유화액에서는 큰 변화를 보이지 않았고 포화지방산계인 EMU-01이 불포화지방산계인 EMU-02보다 큰 zeta-potential을 나타내어 안정성 측면에서 우수하였다.

• 대한화장품학회지
• /
• 제47권4호
• /
• pp.273-280
• /
• 2021

자외선차단 제형은 내수성이 중요하므로 수상이 유상에 분산되는 water-in-oil (W/O) 에멀젼으로 만드는 것이 바람직하다. 이 경우에는 오일 특유의 무겁고 끈적이는 사용감 때문에 이를 보완하는 방법으로 실리콘계 오일을 사용한다. 이러한 오일은 유기 자외선차단제와의 상용성이 낮아 에멀젼의 안정성에 문제가 되고 있다. 본 연구에서는 자외선차단 제형의 W/O 에멀젼에서 다양한 오일들 간의 상용성을 Hansen solubility parameter(HSP)를 이용하여 수치적으로 도출하였다. HSP는 물질의 분산, 극성 및 수소 결합을 나타내는 지표로 물질간의 상용성을 판단하는데 유용하다. 본 연구에서는 HSP가 다른 다양한 오일을 선정하여 W/O 에멀젼을 제조하고 제형의 시간에 따른 점도 변화 및 안정성을 조사하여 HSP 수치와의 상관관계 또는 일치성을 고찰하였다. HSP를 이용하면 상용성이 높은 오일 선택을 용이하게 할 수 있었다. 또한, W/O 에멀젼에서 유상의 상용성이 높으면 점도의 경시변화가 작았으며 freeze-thaw cycle (-15 ℃ ~ 45 ℃) 조건에서 안정성이 향상된 것을 확인하였다. 향후 HSP를 통해 성분 구성을 최적화한다면 사용감이 우수하면서 안정성을 확보한 W/O형 자외선차단 제형 개발에 도움이 될 것이라 기대된다.

• 한국축산식품학회지
• /
• 제39권2호
• /
• pp.286-295
• /
• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• 공업화학
• /
• 제9권2호
• /
• pp.261-267
• /
• 1998

본 논문에서는 Winsor systems으로부터 제조된 AOT 에멀젼의 안정성을 염화나트륨의 농도 변화에 따라 관찰하였다. 에멀젼은 헵탄+염화나트륨 수용액+AOT고 구성하였다. 염화나트륨 농도의 증가에 따라 안정성은 증가를 보이다가 일정 농도 이후에는 안정성이 급격히 감소하였다. 저 농도 염화나트륨에서는 크리밍 현상이 주로 유상과 수상의 비중 차이에 의한 단일 입자의 상승에 기인하였다. 시간 경과에 따른 크리밍 현상의 모델를 개발하여 적용한 결과 저 농도의 염화나트륨에서는 실험 결과와 잘 일치하였으나 고 농도의 염화나트륨에서는 에멀젼 입자가 작아지면서 (입자의 부력이 감소) 입자 사이의 반발력이 감소하고 오히려 인력이 증가하면서 안정성이 감소하였다.

• 대한약학회:학술대회논문집
• /
• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
• /
• pp.427.1-427.1
• /
• 2002

To improve stability and transfection efficiency, a novel combination of cationic emulsion and galactosylated chitosan was developed for targeted gene delivery. Six formulations of cationic liposome and our novel emulsion were prepared for comparison of stability and transfection efficiency. Cationic liposomes composed of 3［N-(N.N dimethylaminoethylene) carbamoyl］ cholesterol (DC-Chol) and dioleyl phophatidyl ethanolamine (DOPE) were prepared by extrusion method and cationic emulsions composed of DC-Chol. DOPE. castor oil, and Tween 80 were prepared by sonication method. (omitted)

• 대한화장품학회지
• /
• 제23권3호
• /
• pp.24-38
• /
• 1997

Using the all-trans-retinol which is double-capsulated with matrix, we investigated its stability and the change of the epidermal thickness. The proprietary MDC comprise two steps of capsulation of retinol, i.e., primary microcapsulation with collagen and then secondary capsulation with gellan gum. We compared the activity of all-trans-retinol in various forms such as (1) simply in O/W, (2) in W/O emulsion, (3) in primary capsulted form in O/W emulsion, or (4) in MDC in O/W emulsion. After storage at 45$^{\circ}C$ for 4 weeks, retinol in MDC in O/W emulsion retained 92% of the activity compared to the standard material upon HPLC analysis, whereas the primary capsule gave 70%, the O/W emulsion form 47% and the W/O emulsion 78%. The retinol in MDC in O/W induced the siginificant increase in epidermal thickness compared to the vehicle.