• Bulletin of the Korean Chemical Society
• /
• v.24 no.8
• /
• pp.1229-1231
• /
• 2003

• Analytical Science and Technology
• /
• v.19 no.3
• /
• pp.189-193
• /
• 2006

Chromatographic separation of glycerol monostearate, glycerol distearate and glycerol tristearate (GMS, GDS, and GTS) has been performed by normal phase HPLC method utilizing a Zorbax silica ($250{\times}4.6mm$, $5{\mu}m$) column and hexane-hexane, IPA and ethyl acetate mixtures as the eluent within 20 min. The observed reproducibility was less than 5% RSD, Suggesting that ELSD was an effective tool for detection of the glycerol stearates of low volatility without chromophore. The detection limits were in the concentration range of 0.3~2 mg/L, and the calibration curves (the log-log plots) were linear in the range of 4~1000 mg/L (with the slopes of 1.06~1.32). The application of the analytical procedure without pretreatment demonstrated that the proposed chromatographic method would be practical for a routine analysis of commercial products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.6
• /
• pp.761-766
• /
• 2008

The effects of various enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads were studied. Four different enzymes [fungal ${\alpha}$-amylase (AMYL), maltogenic bacterial ${\alpha}$-amylase (NMYL), glucose oxidases (GO), and xylanase+hemicellulases (PTP)] and four emulsifiers [sorbitan monostearate (SMS), glycerol monostearate (GMS), sodium stearoyl lactylate (SSL), and glycerol ester+propylene glycol ester+sucrose ester+sorbitan ester (SP)] were supplemented to rice dough. The addition of AMYL, GO, and GO+AMYL increased loaf volume of rice breads. The highest loaf volume was observed in rice bread supplemented with AMYL. Rice breads supplemented with enzymes firmed at lower rates during storage, and AMYL, NMYL, and GO considerably decreased crumb hardness of rice breads, exhibiting a significant antistaling effect. The addition of emulsifiers produced rice breads with better specific loaf volume and crumb texture, and continuously retarded crumb hardness of rice breads during storage. Especially, rice bread supplemented with SSL demonstrated the highest loaf volume and the lowest crumb hardness during storage.

• Applied Chemistry for Engineering
• /
• v.4 no.2
• /
• pp.423-431
• /
• 1993

Long chain alcohols, the mixtures of 1-hexadecanol/1-octadecanol, were used as cosurfactants for O/W emulsion prepared with glycerol monostearate/POE(100) monostearate mixed nonionic surfactants, and the phase behavior and flow properties of O/W emulsions were observed. The transition temperature of long chain alcohol was varied with the composition of 1-hexadecanol/1-octadecanol and had the lowest value when the mixed ratio of 1-hexadecanol/1-octadecanol was 2/1. The liquid crystalline phase was formed as the addition of long chain alcohol and the secondry droplet, the flocculate of the emulsion particles, was made, and thus the viscosity of the emulsion was increased. When the temperature of emulsion system was under the transition temperature of long chain alcohol, the mobility of hydrocarbon group of long chain alcohol was restricted, and thus gel structure was formed and the viscosity of the the O/W emulsion was increased, but along with the time, the liquid crystalline phase was disappeared and the viscosity of emulsion was decreased. Long chain alcohol/nonionic surfactants/water formed the liquid crystalline phase when the long chain alcohol was added above the saturation point of solution(2 wt% in this experoment), and the secondry droplet didn't formed when the long chain alcohol was added more than a certain amount (10 wt% in this experiment).

• Journal of Biosystems Engineering
• /
• v.28 no.2
• /
• pp.143-150
• /
• 2003

전분 완충재의 물리적, 기계적 특성을 개선하기 위한 노력들이 많이 이루어지고 있지만 기존의 플라스틱 완충재와 비교하면 더 많은 노력이 요구되어진다. 그래서 본 연구에서는 전분 완충재의 물리적 기계적 특성에 대한 유연제(plasticizers)와 첨가제(additives)의 영향을 규명하였다. 전분과 합성수지 그리고 여러 유연제 또는 첨가제를 혼합한 뒤 Brabender사의 일축 압출기를 이용하여 여러 축속도(60~120 rpm)에서 압출 가공한 후 물리적, 기계적 특성을 조사하였다. 전분 완충재의 밀도(bulk density)와 압축성(bulk compressibility)은 혼합물에서 물의 비율이 증가함에 따라 증가하였지만, 복원성(bulk resiliency)은 조금 감소하였다. 측정되어진 전분 완충재의 특성은 변형전분(hydroxypropylated starch)의 사용으로 향상되었다. 또한, glycerol, glycerol monostearate 그리고 alkylglucosides의 첨가도 전분 완충재의 밀도와 압축성을 증가시켰다. 염화철(II) 0.5%을 포함한 전분 완충재는 첨가제를 포함하지 않은 전분 완충재에 비하여 밀도 42%와 압축성 58%가 각각 감소한 반면, 복원성은 13%포인트 증가하였다. 변형전분과 염화철(II)이 첨가된 전분 완충재는 기존의 플라스틱 완충재에 비하여 밀도와 압축성은 떨어지지만, 대체 사용되어질 수 있는 것으로 판단되었다.

• Journal of the Korean Applied Science and Technology
• /
• v.23 no.4
• /
• pp.300-306
• /
• 2006

The esterification of palmitic acid in rapeseed oil and methanol emulsified by propylene glycol with PTSA(p-toluene sulfonic acid) was followed by the transesterification of rapeseed oil into biodiesel with 1(w/v)% GMS(glycerol monostearate) as an emulsifier using TMAH(tetramethyl ammonium hydroxide) catalysts at $60^{\circ}C$. The former reaction was optimized at the 1:20 of molar ratio of oil to methanol and 5wt% PTSA, and the latter was optimized at the 1:8 of molar ratio of oil to methanol and 0.8wt% TMAH. The overall conversion into biodiesel was 98% after 60min of reaction time at the 1:8 of molar ratio, 0.8wt% TMAH and $60^{\circ}C$. TMAH was a good catalyst to control the viscosity of biodiesel mixture.

• Food Science of Animal Resources
• /
• v.34 no.2
• /
• pp.230-237
• /
• 2014

This study was designed to find the most suitable method and wall material for microencapsulation of the Lactobacillus plantarum to maintain cell viability in different environmental conditions. To improve the stability of L. plantarum, we developed an encapsulation system of L. plantarum, using water-in-oil emulsion system. For the encapsulation of L. plantarum, corn starch and glyceryl monostearate were selected to form gel beads. Then 10% (w/v) of starch was gelatinized by autoclaving to transit gel state, and cooled down at $60^{\circ}C$ and mixed with L. plantarum to encapsulate it. The encapsulated L. plantarum was tested for the tolerance of acidic conditions at different temperatures to investigate the encapsulation ability. The study indicated that the survival rate of the microencapsulated cells in starch matrix was significantly higher than that of free cells in low pH conditions with relatively higher temperature. The results showed that corn starch as a wall material and glycerol monostearate as a gelling agent in encapsulation could play a role in the viability of lactic acid bacteria in extreme conditions. Using the current study, it would be possible to formulate a new water-in-oil system as applied in the protection of L. plantarum from the gastric conditions for the encapsulation system used in chicken feed industry.

• Applied Chemistry for Engineering
• /
• v.16 no.6
• /
• pp.800-808
• /
• 2005

The compounding resin for biodegradable wrap was developed, and its manufacturing process and physical properties were studied. For these purposes, following factors were optimized: the types and amounts of raw resin material, anti-oxidants, and lubricants used. In this work, the stable compounding resin used to make biodegradable wrap was based on poly(butylene adipate-co-butylenesuccinate) (PBAS) and poly(butyleneadipate-co-butylene succinate-co-butyleneterephthalate) (PBAST). The improved properties of resin with an additive were investigated by melting flow index (MFI). From these results, the physical properties of compounding resin, based on PBAST, were more than those of PBAS. For PBAS, the Irganox 1010, 1076 and Irgafos TNPP as the first and second anti-oxidants, respectively, were good. For PBAST, the good first and second anti-oxidants, respectively, were Irganox 1076 and Mark PEP 36. The good lubricants for feeding PBAS and PBAST were glycerol monostearate and palmityl alcohol, respectively. The stability and tensile strength experiment of wrap were also investigated by the elution of heavy metals and universal testing machine (UTM), respectively. The decomposition ratio of developed wrap was increased proportional to the reclaiming time. The degradation ratio of compounding resin sample was about 60% after 40 days.

• Food Engineering Progress
• /
• v.23 no.2
• /
• pp.118-124
• /
• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.