• Polymer(Korea)
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• v.28 no.2
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• pp.128-134
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• 2004

Cellulose nanoparticles loaded with vitamin I acetate were prepared by modified spantaneous emulsification solvent diffusion method. After cellulose derivatives were dissolved in mixed acetone/ethanol organic solvent with vitamin E acetate, cellulose nanoparticle suspensions were dispersed in poly(oxyethylene sorbitane monooleate) solution using ultrasonicator. Particle size and loading amount of vitamin I acetate were measured by particle size analyser and UV-spectrometer, respectively. The stability of nanoparticle was determined by measuring the change of the particle size at room temperature for 30 days and the morphology was observed by SEM. Morphology of cellulose nanoparticles was spherical and particle size was not changed at room temperature for 30 days. The optimum condition for the preparation of cellulose nanoparticles was 1% w/v cellulose nitrate with 8% w/v poly(oxyethylene sorbitane monooleate) solution. It showed that particle size and loading amount of vitamin E acetate was 65nm and 71%, respectively.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.630-637
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• 2015

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.537-544
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• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.221-226
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• 2014

IIn this study, O/W type nano-emulsions were prepared by phospholipid-nonionic surfactant mixtures and octyldodecylmyristate using the phase transition low-energy emulsification method. The nano-emulsions were formed only in the very narrow area of the concentration of mixed surfactant and oil molar ratio of around 1 : 1. The particle size of the emulsions was decreased as adding the aqueous phase into the emulsions after phase inversion point unlike the emulsions formed only with nonionic surfactant. Nano-emulsion was stable at room temperature for more than a month. Thus, the nano-emulsions containing phospholipids can be widely used as a cosmetic formulations.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Journal of the Korean Graphic Arts Communication Society
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• v.24 no.1
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• pp.1-12
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• 2006

The rheological characteristics of an ink relate to its performance on the press and to the printing quality such as ink stability, transfer characteristics, mottle, squash, misting, dot gain, and so on. For lithographic print, the emulsification of ink is an important factor to determine the product. And also the rheological characteristics of the emulsified ink should be investigated. Thus, in this study, the effects of the changing molecular weight of rosin modified phenolic resin on the water-pickup ratio of neat inks were studied. And then rheological properties of neat inks and emulsified inks with changing molecular weight of rosin modified phenolic resin were analyzed by using rotational rheometer.

• Journal of environmental and Sanitary engineering
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• v.11 no.3
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• pp.69-77
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• 1996

The result of isolated and selected to the strain having the emulsifying activity from soil's strain the strain was identified as Candida genus. The strain was investigated with culture condition at pH culture temperature, flow rate of air, strring rate etc., and physicochemical properties of the biosurfactant were examined. The optimum composition of medium for a strain cultivation were obtained as follow : glucose ; 100g/L, yeast extract ; 10g/L, urea ; 1.0g/L, KH$_{2}$PO$_{4}$ ; 50mg/L, MgSO$_{4}$ ; 500mg/L, and the op condition of cultivation was as follow : pH ; 3.0, temperatlue ; 24$\circ $C, strring rate ; 40rpm. The maximum yield of biosurfactant was obtained by pH ; 3.0-3.5, and temperature ; 25$\circ $C. The degree of emulsification of syntesized biosurfactant was increased clearly by increasing concentration of biosurfactant and it's stability was maintained for a long time. The surface tension of biosurfactant was varied with pH, especially it was showed that the surface tension was high at acidic pH.

• Proceedings of the Membrane Society of Korea Conference
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• 2003.07a
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• pp.65-68
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• 2003

The paper discusses the use of stable emulsion, prepared by membrane emulsification technology, to improve the enantiocatalytic performance of immobilised lipase in multiphasic membrane reactors. The production of optical pure (S)-naproxen from racemic naproxen methyl ester has been used as model reaction system. The enzyme was immobilised in the sponge layer (shell side) of capillary polyamide membrane with 50 kDa cut-off, The O/W emulsion, containing the substrate in the organic dispersed phase, was fed to the enzyme membrane reactor from shell-to-lumen. The results evidenced that lipase maintained stable activity during all the operation time (more than 250 hours), showing an enantiomeric excess (96 $\pm$2%) comparable to the free enzyme (98 $\pm$ 1%) and much higher compared to similar lipase-loaded membrane reactors used in two-separate phase systems (90%). The study showed that immobilised enzymes can achieve high stability as well as high catalytic activity and enantioselectivity.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.985-1001
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• 2018

In this study, we tried the various experiments using the emulsifier, electrolyte, stabilizer and gelling agent in order to improve a stability of low viscosity W/O emulsion. As a result, when we used polyglyceryl-4 diisostearate/polyhydroxystearate/sebacate as a main emulsifier, PEG-30 dipolyhydroxystearate and cetyl PEG/PPG-10/1 dimethicone as a co-emulsifier for stable emulsification system, 0.5 % sodium chloride as an electrolyte, 1 % distearyldimonium chloride as a stabilizer, 0.5 % glyceryl behenate/eicosadioate as an oil gelling agent, emulsion particle is the best. Also, we got the stable and low viscosity W/O emulsion maintained at a constant viscosity at 2,000 cps or less. In addition, we were able to examine the possibility of development of low viscosity fluids type sunscreens with excellent feeling and stability through the application of inorganic sunscreen agents.

• 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.