• Food Science and Biotechnology
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• v.16 no.6
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• pp.999-1005
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• 2007

An oil-in-water (O/W) emulsion [20 wt% com oil, 0.5-6.0 wt% fish gelatin (FG), pH 3.0] was produced by high pressure homogenization, and the influence of pH, protein concentration, and homogenization condition on the formation of FG-stabilized emulsions was assessed by measuring particle size distribution, electrical charge, creaming stability, microstructure, and free FG concentration in the emulsions. Optical microscopy indicated that there were some large droplets ($d>10\;{\mu}m$) in all FG-emulsions, nevertheless, the amount of large droplets tended to decrease with increasing FG concentration. More than 90% of FG was present free in the continuous phase of the emulsions. To facilitate droplet disruption and prevent droplet coalescence within the homogenizer, homogenization time was adjusted in O/W emulsions stabilized by 2.0 or 4.0 wt% FG. However, the increase in the number of pass rather promoted droplet coalescence. This study has shown that the FG may have some limited use as a protein emulsifier in O/W emulsions.

• Journal of the Korean Society of Fashion and Beauty
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• v.5 no.4
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• pp.145-148
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• 2007

The aims of this study was assess to preparation and stability of emulsion containing Taraxacum platycarpum ethanol extract our team was found to shape and size of capsule by optical microscope and Scanning Electron Microscope (SEM). In the stability test of the emulsion including Taraxacum platycarpum ethanol extract, it was stable of pH, viscosity during 30days. According to all the test results that have been given, it is possible that the ethanol extract of Taraxacum platycarpum can be used as a new cosmetics material.

• The Journal of Information Technology
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• v.7 no.2
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• pp.1-5
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• 2004

The symmetric 9-phenyl-5,5'-diphenyl-3,3'-bis-(3-sulfopropyl)-benzoxazolo carbocyanine triethyl ammonium salt is of industrial importance as green-sensitizing dye in the spectral sensitization of emulsion microcrystals in negative film and positive paper-making. The stability on the solvents of benzoxazolo carbocyanine dye was measured by UV-Vis spectrophotometer, and then dye was stabilized in various solvents. The maximum absorption peak range in various solvents was 507nm~515nm. It was identified that the solvents can be used to photographic emulsion.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.225-230
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• 1988

Emulsion stability, viscosity, and oil particle size of mayonnaise, prepared at various egg yolk contents, were investigated. With increasing of the egg yolk ratio, emulsion stability became stronger, viscosity became higher, and oil particle size became smaller. Freezing stability of mayonnaise containing below 6.5% egg yolk was reduced significantly. Referring to vibration separation, it was observed that stability of mayonnaise containing 2% and 3.5% egg yolk was very low and containing over 5% egg yolk was stable relatively. Viscosity of mayonnaise, stored at $-10^{\circ}C$, was reduced significantly during first 24hrs. and then levelled off. Oil particle size of mayonnaise, stored at $-10^{\circ}C$, became larger with increasing the storage time and the tendency to change was apparent in the sample containing below 6.5% egg yolk.

• Journal of the Korean Applied Science and Technology
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• v.30 no.2
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• pp.339-347
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• 2013

Nano-emulsions are submicron sized emulsions that are under extensive investigation as drug carriers for improving the delivery of therapeutic agents. The aim of this research is to investigate the stability of nano-emulsions containing polymers. Nano-emulsions containing high concentrations of Carbopol 941, Aristoflex AVC, Aronbis M, Permulen TR 2 and Aculyn 44 were unstable compared with macroemulsions with polymers. The size of emulsion droplet manufactured by adding polymer before emulsification were larger than that of emulsion manufactured by adding polymer after the emulsification. The stability of nano-emulsion containing a low concentration of polymer was also decreased, however the effect was lower than that in the high concentration of polymer. Under similar viscosity of polymer, the sequence of unstability was Aristoflex AVC < Carbopol 941 < Permulen TR2 < Carbopol 941 + Aculyn 44 < Aronbis M.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.11 no.1
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• pp.21-31
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• 1985

The effect of dispersed phase on the stability of emulsion system with polyoxyethylene dodecyl ethers and their variation of ethylene oxide moles was studied by such methods as interfacial tension measurement, centrifugation and droplet size variation with time. The experiments showed that, in interfacial tension measurement, long chain alkanols into dispersed phaes are more effectively adsorbed onto interface, while long chain alkanes nearly not, and in centrifugation, dispersed phase with alkanols is less separated than that with alkanes. On the other hand, alkanes help more stabilyzing emulsion than alkanols in droplet size variation. And the addition of NaCl or Urea, and variation of E.O. moles have very slight effects on the stability with alkanes than with alkanols. Moreover, the longer carbon chain length is, dispersed phase is more effective on emulsion stability. Supposed from these facts is that more stable emulsion can be made with alkanes which retard molecular diffusion by water solubility decrease rather than alkanols which raise resistance to coalescence by rigid interfacial mixed monolayers formation. In conclusion, the stabilities of these emulsions are proved to be more influenced by molecular diffusion than coalescence.

• Journal of Pharmaceutical Investigation
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• v.37 no.2
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• pp.113-117
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• 2007

The aim of this study was to investigate the effect of different wall material on the microencapsulation efficiency of microcapsules containing fish oil. The present work reports on the microencapsulation of fish oil by spray drying using hydroxypropyl methylcellulose (HPMC) 2910, maltodextrin, gelatin, sodium caseinate as wall materials. The emulsion stability was assessed by emulsion stability index value (ESI). The microstructural properties of microcapsules was evaluated by scanning electron microscopy (SEM) and microencapsulation efficiency (ME) was assessed by soxhlet method. The highest ESI and ME were observed in the case of a 1:1 gelatin/sodium caseinate ratio and 1:1 glycerin fatty acid ester/lecithin ratio, and ME of microcapsules was increased with increasing the ESI of emulsion. Thus, the stability of emulsion was a critical factor for the encapsulation of fish oil.

• 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.

• Journal of Pharmaceutical Investigation
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• v.37 no.5
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• pp.281-286
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• 2007

For transdermal delivery of porcine placenta extract (PPE), various emulsion formulations were prepared and evaluated. Polysorbate surfactants were used as emulsifiers and various C-18 unsaturated fatty acids as enhancers. The skin permeation of PPE was tested using a cellulose nitrate membrane-loaded Franz cell apparatus. Among emulsifiers, Tween 20 provided higher penetration effect than did Tween 80. Meanwhile, of various fatty acids, linolenic acid (18:3) revealed the highest skin permeation of PPE than the other C-18 unsaturated fatty acids. Stability of PPE emulsions was determined by cycles of freezing and thawing processes. The stability of emulsions depended on the percentage of Tween 20. Minimum 20% of Tween 20 was required to stabilize emulsions at room temperature for several days. Taken together, our results suggest that Tween 20 and linolenic acids might be key components to formulate PPE emulsion to provide the desirable skin permeability and stability.