• Biomolecules & Therapeutics
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• 제4권4호
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• pp.364-372
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• 1996

The primary skin and eye irritation test of 0.3% DA-5018 cream, a capsaicin analogue, were carried out in rabbits. As control materials, Zostrix-HP cream (0.075% capsaicin cream) and the base of 0.3% DA-5018 cream were used in the same manners. In the primary skin irritation test, the Primary Irritation Index (P.I.I.) was 1.6, 1.9 and 0.5 in groups treated with 0.3% DA-5018 cream, Zostrix-HP cream and the base of 0.3% DA-5018 cream, respectively. The irritation ratings of 0.3% DA-5018 cream and Zostrix-HP cream were mildly irritating. The base of 0.3% DA-5018 cream was evaluated as a non-irritating material. In the eye irritation test, 0.3% DA-5018 cream and Zostrix-HP cream could be considered as mildly irritating materials. But, the base of 0.3% DA-5018 cream was a non-irritating material. These results suggest that 0.3% DA-5018 cream has mildly irritating activity and its irritancy is similar to that of Zostrix-HP cream.

• Biomolecules & Therapeutics
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• 제4권4호
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• pp.391-397
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• 1996

The aim of this study was to assess the allergenic potential of 0.3% DA-5018 cream, a non-narcotic analgesic agent, using a guinea pig maximization test. Five male and female guinea pigs in the experimental group were sensitized in two steps. First, ,0.3% DA-5018 cream was injected intradermally, and 7 days later, the material was applied topically. After another 2 weeks test material was applied, the skin response was evaluated by visual observation. Five male and female guinea pigs served as cream base group, negative(ultreated) group or positive (2,4-dinitrochlorobenzene, DNCB) group, respectively. 0.3% DA-5018 cream provoked slight erythema in 1 out of 5 cases in male and female guinea pigs sensitized with 0.3% DA-5018 cream or cream base. The animals challenged with cream base also showed slight erythema in 1/5 female guinea pig sensitized with 0.3% 3A-5018 cream or 2/5 male guinea pjgs sensitized with cream base, respectively. Histologically, however, no indication of skin sensitization was observed in all of these cases. The positive control group was sensitized with 0.1% DNCB suspended in olive oil and challenged with 0.01% and 0.1% DNCB ointment, all the animal showed remarkable skin reactions and obvious skin sensitization reactions in a dose dependent manner. From the challenge test it was evident that 0.3% DA-5018 cream did not elicit positive skin reaction interpreted as delayed hypersensitivity reactions, compared with cream base or untreated control group. These findings indicate that allergenic side effects by 0.3% DA-5018 cream is not likely in the clinical use.

• 한국식품과학회지
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• 제32권5호
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• pp.1173-1178
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• 2000

본 연구에서는 크림이 첨가된 난백젖산균발효식품에서 Lactobacillus acidophilus(KCTC 2182)생균수의 경시적인 변화, 크림 첨가 난백젖산균발효식품으로 만든 아이스크림의 관능적인 특성과 경도를 조사하여 다음과 같은 결과를 얻었다. (1) 크림의 첨가비율이 높을수록 젖산균 생육곡선의 stationary phase가 연장되고, 발효시간별 생균수도 높은 경향을 나타냈다. (2) Formula 4(크림 첨가비율 40%)와 Formula 5(크림 첨가비율 50%)로 만든 아이스크림의 관능적 특성이 다른 시료보다 우수하였으며, Formula 4의 15시간 발효시료가 아이스크림 제조원료로서 적합하였다. (3) 경도의 측정 결과를 보면 크림의 첨가비율이 증가할수록 경도가 감소하여 Formula 5의 경도가 가장 낮았다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권6호
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• pp.857-862
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• 2004

The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by $\beta$-CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (control), the overrun was 130%, which was significantly lower than other ratios reached to 150%. Foam instability was measured as 3.1 ml defoamed cream in control, however, the value of foam instability decreased with an increase of palm oil addition. The TBA value of cholesterol-removed compound whipping cream increased from 0.08 to 0.13 with no addition of palm oil during 4 wk storage. When the ratio of cream to palm oil was 5:5, TBA value increased dramatically at 3 wk and thereafter. Among sensory characteristics, texture value increased with higher amount of palm oil, however, flavor and overall preferences were opposite. Above results indicated that partial substitution of palm oil in manufacture of cholesterol-removed compound whipping cream resulted in a stable foam development with little adverse effect on flavor and lipid oxidation during storage. The present study showed a possible application in manufacture of cholesterol-removed compound whipping cream, which may be effective in other foods.

• Applied Biological Chemistry
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• 제48권3호
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• pp.273-279
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• 2005

To develop cosmetics using Jindalae flowers (Rhododendron mucronulatum), the surface tensions of extracts were measured and the properties and stability of cream with extracts were investigated. The surface tension of 0.1% ethanol extract was 30.42 mN/m and that of distilled water was 72.2 mN/m. The surface tension of cream with 0.1% ethanol extract was similar to that of sample cream and the measured pH were weakly alkalic. The surface tension of 1% ethanol extract was the lowest value of 24.98 mN/m, the measured pH of cream with 1% ethanol extract was weakly acidic and the particle size of cream was stable. According to an oscillatory test, linear viscoelastic region was extended by adding of 1% water extract and 1% ethanol extract to cream, indicating that the cream had greater enhanced resistance for preserving inner structure as compared to outside stress.　Besides, as a result of the diminished loss angle of ethanol extract cream, the elasticity of cream was increased more than that of sample cream and cream with 0.1% ethanol extract. In contrast, in the case of the increased loss angle of water extract cream, the viscosity of cream was increased. In conclusion, Rhododendron mucronulatum can be deliberated as a cosmetic material because 0.1% water and ethanol extracts showed efficacious physiological activities and cream with 1% extracts could extend linear viscoelastic region.

• Journal of Nutrition and Health
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• 제38권8호
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• 농업과학연구
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• 제25권2호
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• pp.176-180
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• 1998

충남지역 농특산물인 밤 및 호도의 과육을 분말화하여 아이스크림 믹스의 원료로 1~5% 첨가하고 아이스크림을 제조한 후, over run, 제품의 조성분 및 관능검사를 실시한 결과는 다음과 같다. 1. Over run의 측정에 있어서는 밤 분말 첨가의 경우 35.75~38.81%로서 41.18%인 control구에 비하여 낮게 나타나고 호도 첨가구에 있어서는 36.31~40.38%로서 control구에 비하여 낮았다. 2. 제품의 화학적 조성은 밤 분말을 첨가한 아이스크림의 경우 무지고형분과 단백질이 31.05~31.73%, 4.48~4.78%로서 control구에 비하여 높았고 호도 첨가구에 있어서는 지방량이 12.21~21.38%, 단백질량이 4.63~5.27%로서 control구에 비하여 높은 함량을 나타내었다. 3. 관능검사 결과 밤 첨가 아이스크림은 향취와 맛에 있어서 control구에 비하여 우수하였고 호도 첨가구는 향취에 있어서 통계적인 유의성이 인정되는 (0.05%) 우수성을 나타내었다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.303-306
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• 2003

Indonesia is a tropical country having a temperature range of 25-35$^{\circ}C$ which can affect the skin and causes damages like aging. This aging process is due, at least, to free radical reactions. For this reason, many attempts had been done to find out creams containing natural antioxidant compound which have a potential of free radical scavenger. Kluwek, a fermented form of foot ball fruit or picung (Pangium edule.Reinw), had been proved to contain antioxidant compound in its methanol fraction oil to which antiaging cream was formulated. Stability evaluation was conducted for cream with Kluwek oil compared to base cream, including organoleptic (colour and odour), pH, viscosity, particle size, centrifugation test and flow characteristics either in room temperature (27$^{\circ}C$) or stress condition (4$^{\circ}C$ and 5$0^{\circ}C$) for 8 weeks continuously, and six times cycling test at 4$^{\circ}C$ and 5$0^{\circ}C$ every 24 hours. The results showed that cream with Kluwek oil and base cream were stable at temperature 27 and 4$^{\circ}C$, cycling test and centrifugation test, but not stable at 5$0^{\circ}C$. Free radical evaluation was done by Electron Spin Resonance and the result showed that cream with Kluwek oil had less free radicals compared to base cream.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• 약학회지
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• 제23권1호
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• pp.7-10
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• 1979

A gas chromatographic determination of dienestrol in dienestrol cream has been studied. Dienestrol cream was dissolved in pyridine and silylation was done by using N, O-bis (trimethylsilyl) trifluoroacetamide. The derivative was injected into 3% silicone OV-17 column for chromatographic estimation. The dienestrol peak was found to be well separated from the other components of the cream. The detection limit was obtained to be $5.6{\times}10^{11}$ mol of dienestrol for this method. As there is no need for prior separation procedure, this experiment is extremely simple and less time consuming as compared to the conventional methods for estimation of dienestrol in cream.