• Culinary science and hospitality research
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• v.8 no.3
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• pp.295-308
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• 2002

The effect of vinegar concentration (＋30%, 0% and -30%) on the emulsion stability of mayonnaise dressing was studied by the measurement of theological test and sensory evaluation. The emulsion stability of mayonnaise dressing increased with increase in vinegar concentration. The results of steady shear theological test indicated that C sample of the highest vinegar concentration (＋30%) exhibited higher emulsion stability than other samples. The dynamic shear datas were similar to steady shear theological data. The mayonnaise dressing samples showed time dependence, which was quantitatively described by the Weltman model. Parameters A and B indicated that the structure of C sample exhibited more stable than that of A (-30%) and B (0%) samples. The amount of oil separation was less than that of A and B samples. The results of sensory evaluation were similar to those of theological and emulsion tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1102-1108
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• 1997

Proteins and polysaccharides confer distinct functional properties in food systems. This research was attempted to improve emulsion properties of casein by protein-polysaccharide conjugation, in which alginates with various molecular weights were employed as polysaccharide sources. Casein-alginate mixtures were conjugated by the amino-carbonyl or Maillard reaction at 6$0^{\circ}C$ and 79% relative humidity. The resulting casein-alginate conjugates were tested for their emulsion activity and emulsion stabilizing properties. In general, the emulsion stability of casein-alginate mixture greatly increased due to the amino-carbonyl reaction between casein and alginates, whose magnitude depended on the molecular weight of alginate, weight ratio of casein to alginate and incubation time. It was also found that thermal stability and pH stability were markedly improved by the casein-alginate conjugation.

• Journal of the Korean Applied Science and Technology
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• v.21 no.4
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• pp.279-288
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• 2004

Liquid crystal (LC) system was introduced into W/O emulsion in order to enhance the stability and moisturizing effect. The LC system, composed of beeswax, surfactant, and water was formed on the surface of emulsion droplet, which was investigated through a polarized microscope. The phenomenon that the viscosity in W/O emulsion system is decreased with time, was reduced by the formation of LC with the addition of beeswax. Centrifugal separation test showed that the stability of emulsion system was increased with the addition of beeswax to 3%. The color change of vitamin C was delayed in LC emulsion systems, which indicates stabilization effect against the oxidation of vitamin C. Evaporation rate in W/O emulsion was retarded by LC, so that high moisturizing effect is expected in W/O LC system.

• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1330-1343
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• 2020

In this study, emulsion fuel which contained water of 10 ~ 20% was prepared mixed with water and MDO(Marine Diesel Oil) which largely used in near sea. Diffusion stability of emulsion fuel was measured. Diffusion stability was measured at 30℃, 45℃, and 60℃ for 10 days respectively. The stability of the emulsion fuel was stabilized in the order of MDO-10 > MDO-13 > MDO-16 > MDO-20 and it means that the stability of the emulsion fuel was found to be stable in the order of low water content. Meanwhile, an engine dynamo-meter was used to test whether the manufactured emulsion fuel was actually available in the engine. The emulsified MDO emulsion fuel could be used as fuel for ships. For samples with more than 16% water added emulsion fuel, smoke was reduced by more than 50% in the load area of more than 50%, and nitrogen oxides were reduced by 20%.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.70-77
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• 1997

This study was performed to examine the changes in pH, viscosity, emulsion capacity, emulsion stability, and sensory characteristics during 21 day storage of soy milks prepared by the addition of the different kinds(glucose, fructose, sucrose) and concentrations (5%, 7%, 10%) of sugars. The pH values of all sugar added samples and control were 7.19∼7.40, which belong to the range of good suspension stability. The viscosity values of all sugar added samples were higher than that of control, and those of 7% and 10％ fructose added groups and 5％ sucrose added group increased during storage. While the emulsion capacity values of all sugar added samples were significantly higher than that of control, those of 7％ sugar added groups were the highest. During storage, the emulsion capacity decreased rapidly during the first 7 days, but after then decreased gradually. The emulsion stability values of all sugar added samples were higher than that of control, especially those of all fructose added samples were the highest. The emulsion stability of all sugar added samples increased during the first 7 days, but after then decreased. Sensory evaluations, the scores of sweet taste, roasted nutty taste, color, overall quality of fructose added samples were the highest. According to the above results, the emulsion capacity of 7％ sugar added samples were the highest, and emulsion stability and all sensory characteristics of fructose added samples were the best. Therefore, it was thought to be the most desirable to prepare soy milks by the addition of 7％ fructose.

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.29-34
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• 2005

W/O/W (water-in-oil-in-water) type multiple emulsion was applied to improve the storage stability of an antagonistic microorganism, Burkholderia gladioli. Encapsulation of microorganism into a W/O/W emulsion was conducted by using a two-step emulsification method. W/O/W emulsion was prepared by the incorporation of B. gladioli into rapeseed oil and the addition of polyglycerin polyriconolate (PGPR) and castor oil polyoxyethylene (COG 25) as the primary and secondary emulsifier, respectively. Microcrystalline cellulose was used as an emulsion stabilizer. To evaluate the usefulness of W/O/W emulsion formulation as a microbial pesticide for controlling the bacterial wilt pathogen (Ralstonia solanacearum), the storage stability and antagonistic activity of emulsion formulation were tested in vitro. The storage stability test revealed that the viability of formulated cells in emulsion was higher than that of unformulated cells in culture broth. At $4^{\circ}C$, the viabilities of formulated cells and unformulated cells at the end of 20 weeks decreased to about 2 and 5 log cycles, respectively. At $37^{\circ}C$, the viability of formulated cells decreased to only 2 log cycles at the end of storage. On the other hand, the viable cells in culture broth were not detected after 13 weeks. In activity test, formulated cells in emulsion were more effective in inhibiting the growth of pathogen than unformulated cells in culture broth. Unformulated cells completely lost their antagonistic activity during storage under similar conditions. The W/O/W multiple emulsion formulation was shown to be useful as the novel liquid formulation for biological control.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.241-247
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• 2015

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.

• Journal of Pharmaceutical Investigation
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• v.39 no.1
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• pp.13-18
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• 2009

Docetaxel is an anticancer agent with low aqueous solubility. More extensive clinical use of this drug is somewhat delayed due to lack of appropriate delivery vehicles. An attempt was made to adopt an o/w emulsion as the drug carrier which incorporated docetaxel in the propyleneglycerol stabilized by a mixed-emulsifier system. A suitable formulation was found in this study: 10 mg/mL docetaxel, 10% (w/v) oil blend, 4% (w/v) PG, 3% (w/v) Solutol HS 15 in 2.25% (w/v) glycerol solution. The formulated emulsion has very good stability when stored at $40^{\cird}C$, and the docetaxel containment efficiency can be maintained above 95% and the mean emulsion diameter around $10{\mu}m$ for at least 3 months. The formulated emulsion is a promising carrier for docetaxel and other lipophilic drugs.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.123-128
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• 1998

Dihydroxyacetone (DHA) has been used as a self tanning agent and many emulsion formulations containing DHA have been studied. In an emulsion, many factors which have negative effect on DHP and the resultant DHA decomposition can destabilize the emulsion base. In this study, two kinds of emulsion with 5％ DHA were prepared, O/W type emulsion and Multilamellavesicle (MLV) type emulsion to compare the stabilization effects of both emulsions on the DHA. The OHA concentration was analyzed quantitatively by high performance liquid Chromatography (HPLC), also the pH and viscosity of both emulsions were measured for stability. This process was carried out over 4 months. For HPLC, a bondaclone $C_{18}$ column with a mobile phase of distilled water and UV detector were used. The results of these experiment showed that DHA is more stable in an MLV emulsion than it is in an O/W type emulsion.

• Journal of the Korean Applied Science and Technology
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• v.17 no.2
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• pp.67-75
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• 2000

Cosmetic industries have recently developed sun-block products, which are composed of W/O or O/W emulsion system. It was very difficult for waterproofing product to show the stability in W/O emulsion with $TiO_{2}$. To enhance the stability of W/O emulsion, it needs to be combined with the water and oil soluble components as the gelling agents. The emulsifiers used in W/O were 3.0% of cetyl dimethicone copolyol, 2.0% of sorbitan sesquioleate as the basic emulsifiers, and 0.6% of quaternium-18 bentonite and 1.5% of dextrin palmitate as stabilizer were used. The content of titanium dioxide was optimized up to 8.0%. Titanium dioxide was used as the UV scattering powder coated with $Al_{2}O_{3}$(UV-sperse T40/TN). The sunscreen cream prepared with W/O emulsion system by using QB and DP showed higher stability than that of W/O emulsion system by using each QB and DP. W/O emulsion from Formula 3 for passing one year was very durable more than F1 and F2. Within W/O emulsion by observing F1, F2 and F3 for one year, F3 was more excellent than F2 and F3 when they were observed at RT, $4^{\circ}C$, $40^{\circ}C$, because F3 used the mixed QB and DP in W/O emulsion. The zeta potential for F1, F2, and F3 after one year were 21, 30 and 43, respectively. From these result F3 was found best stable emulsion. The in-vitro SPF value for F3 was 35 for the initial product at room temperature and also, the in-vitro SPF values of F3 was 32 for after one year. Finally, the mean in-vivo SPF value of 10 volunteers for F3 was 27.3 by the Korea cosmetic association made the rules of SPF.