• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.55-64
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• 2022

The potassium cream soap with fatty acid called cleaning foam has a crystal gel structure, and unlike an emulsion system, it is weak to shear stress and shows characteristics that are easily separated under high temperature storage conditions. The crystal gel structure of cleansing foams is significantly influenced by the nature and proportion of fatty acids, degree of neutralization, and the nature and proportion of polyols. In order to investigate the effect of these parameters on the crystal gel structure, a ternary system consisting of water/KOH/fatty acid was investigated in this study. The investigation of differential scanning calorimeter (DSC) revealed that the eutectic point was found at the ratio of myristic acid (MA) : stearic acid (SA) = 3 : 1 and ternary systems were the most stable at the eutectic point. However, the increase in fatty acid content had little effect on stability. On the basis of viscosity and polarized optical microscopy (POM) measurements, the optimum degree of neutralization was found to be about 75%. The system was stable when the melting point (T_m) of the ternary system was higher than the storage temperature and the crystal phase was transferred to lamellar gel phase, but the increase in fatty acid content had little effect on stability. The addition of polyols to the ternary system played an important role in changing the T_m and causing phase transition. The structure of the cleansing foams were confirmed through cryogenic scanning electron microscope (Cryo-SEM), small and wide angle X-ray scattering (SAXS and WAXS) analysis. Since butylene glycol (BG), propylene glycol (PG), and dipropylene glycol (DPG) lowered the T_m and hindered the lamellar gel formation, they were unsuitable for the formation of stable cleansing foam. In contrast, glycerin, PEG-400, and sorbitol increased the T_m, and facilitated the formation of lamellar gel phase, which led to a stable ternary system. Glycerin was found to be the most optimal agent to prepare a cleansing foam with enhanced stability.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.243-253
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• 2006

This study was designed to investigate the feasibility of utilizing concentrates of sunmul(soybean curd whey), the waste by-product of soybean curd processing, as functional food ingredients. Sunmul was concentrated by nanofiltration fo11owing ultrafiltration and then freeze-dried. The oil adsorption capacity of the nanofiltraion(NF) powder(97.33g/100g) was similar to that of sunmul powder(94.17g/100g), but was lower than that of ISP(isolated soy protein). However, the water holding capacity of NF powder could not be determined because the NF powder completely dissolved in water. The protein solubilities of sunmul powder and ISP in distilled H$_{2}$O, 0.1M and 0.5M NaCl were lowest at pH 4.0 and increased at more acidic or alkaline conditions. However, the protein solubility of NF powder was at its minimum at pH 6.0 and increased at more acidic or alkaline conditions. Emulsifying activity indexes of NF powder in 4% and 6% solution were minimal at pH 4.0 and 6.0, respectively, which were 3 to 8 times lower than that of sunmul powder. The emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of NF powder was highest at pH 5.0 and decreased at more acidic or alkaline conditions at all concentrations of solution. The total free amino acid contents of protein in sunmul, and NF power were 99.07 and 2,110.10mg%, respectively, and NF powder exhibited especially high threonine content. Rapid viscosity analysis of dough with 1 to 5% added NF powder demonstrated that all of the peak and final viscosities decreased with increasing NF powder concentration compared to the control.