• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.1
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• pp.29-35
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• 2016

RS White (resorcinol bis-ethylhexanoate) is used in cosmetics as a skin whitening agent. In this study, we studied the possibility of nano-emulsion formation containing whitening agent, RS White, with different types of emulsifying agents. With Tween 80, 60, HCO 60 and 40 as a hydrophilic surfactants and Span 80 as ahydrophilic surfactant, nano-emulsions were formed at appropriate concentrations, but they were not formed in the system using the Myrj 52, Montanov L, and Tegocare 450 with Span 80. The diameter of nano-emulsion sphere was smaller than 100 nm. The emulsion showed a translucent appearance and maintained stability in stability evaluation with time. In vitro skin permeation experiments showed that amounts of skin permeated nano-emulsion for 24 h were $70.84{\mu}g/cm^2$ and those of O/W emulsion were $28.97{\mu}g/cm^2$. In conclusion, a stable nano-emulsion containing the resorcinol bis-ethylhexanoate is effective for potential efficacy system as an efficient delivery system of the functional materials into skin.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.2
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• pp.119-131
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• 2012

The W/O emulsion is widely used for cosmetics because of its water-proofing benefit and long-lasting moisturizing effect. However, because of low stability of the W/O emulsion, it is very important to control the concentration of electrolyte and emulsifying agent, and ratio of water phase. Among these factors, we focused on the effects of different structures of emulsifying agents on the change of stability. Emulsifying agents were sorted into polyglyceryl ester, silicone and sugar series. We also examined the emulsifyingability of emulsifier by changing the ratio of normal and silicon oil in the oil phase. Through these experimental results, we figured out the property of w/o emulsion depending on the types of emulsifiers, and observed the stability of emulsion considering the change of particles and viscosity over time.

• Culinary science and hospitality research
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• v.10 no.2
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• pp.107-120
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• 2004

In recently, foods must to be contained a health point and fashionable feeling, mayonnaise was called pronoun of dressing must be changes to new products. At this point, new type's dressing oil was research and developing used for raw- materials of 13 kinds. Red pepper seasoning oil, seasoning soy sauce, seasoning solution and seasoning oil were manufactured from soy sauce, vinegar, garlic etc. Manufacturing of new type's dressing oil(DO) could from only blending of these seasoning raw-materials. The result of organoleptic test about vegetables, pizzas and meats was esquired a distinction. According to, it was treated to addition of a functional raw-materials. In this study, it was investigated red pepper DO and DO for diabetic, adult disease patient as well as DO for children, Japanese dining room, general man etc. But these DO products had trouble to layer separation of upper layer and bottom layer, this problem was happened to shaking. This troubles were able to treat gums and emulsifiers.

• Korean Journal of Agricultural Science
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• v.43 no.2
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• pp.249-257
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• 2016

In this study, rapeseed extracts were obtained by supercritical carbon dioxide fluid extraction of defatted rapeseed to evaluate the stability and antioxidant activity of an oil-in-water (O/W) emulsion system. The oil-in-water emulsions were prepared from stripped soybean oil with different concentrations (0.3, 0.4, 0.5, and 0.6%) of rapeseed extract as an emulsifier. Their emulsion stability was compared to that of emulsions prepared with the commercial emulsifier, Tween 20 (Polysorbate 20, 0.2%). After stripping the soybean oil, the total tocopherol content was reduced from 51.4 g/100 g to 1.1 g/100 g. Emulsion stability and oxidative stability of emulsions prepared with Tween 20 and rapeseed extract as emulsifiers were evaluated. For 30 days droplet sizes of emulsions containing rapeseed extract (0.4, 0.5, and 0.6%) were not significantly different (p > 0.05). Similar results were obtained for emulsion stability (ES) and Turbiscan analysis, suggesting that the addition of rapeseed extract increased emulsion stability. The addition of rapeseed extract at more than 0.4% resulted in an emulsion stability comparable to the addition of 0.2% Tween 20. The antioxidative ability of rapeseed extract increased with the amount added in the emulsion. Moreover, the addition of 0.6% rapeseed extract resulted in the lowest emulsion peroxide values (10.3 mEq/L) among all treatments. Therefore, according to the stability of its antioxidative and physical stability properties, rapeseed extract from super critical extraction could be successfully applied to the food and cosmetic industries.

• Applied Chemistry for Engineering
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• v.5 no.1
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• pp.99-104
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• 1994

Nonionic surfactants, monoglyceryl pyroglutamates, have been synthesized in a high yield by esterification of monoglyceride with pyroglutamic acid in the presence of sodium acetate catalyst. Their structures were confirmed by IR and $^1H-NMR$ studies. For these compounds surface active properties including interfacial tension and emulsifying power were measured. The interfacial tensions of their oil solution against water were decreased to 5~9dyne/cm and hydrophobic alkyl chain of monoglyceryl pyroglutamates. The experimental results indicated that emulsifying power of the nonionic surfactant was better in benzene than in soybean oil. Due to the good surface properties, the nonionic sutfactants, monoglyceryl pyroglutamates, are expected to be used as emulsifiers.

• Journal of the Korean Applied Science and Technology
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• v.11 no.2
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• pp.69-74
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• 1994

Durable softening water repellents for nylon fiber were synthesized, using two compounds: quaternized octadecyl methacrylate-2-diethylaminoethyl methacrylate copolymer as a mother resin of water repellent and quaternized fatty carbamide for improving softness and hydrostatic pressure, of which syntheses were studied in the previous papers. They were blended with waxes and emulsifiers in a variety of ratios and synthesized into water repellent PADWC, and it was nylon taffeta treated with and without textile finishing resin. The synthesized water repellents can be used either or without resin. The optimum curing temperature was 150 to 160$^{\circ}C$ and the optimum concentration was 3 to 5wt%. In the independent and conjunct treatment, the water repellency of nylon taffeta samples have no remarkable changes between initial value and that after three times washing, so these prove that the synthesized compounds are durable water repellent. The water repellency of PADWC-3 and -4 were around 90. Also, comparison of crease recovery and tear strength after repelling treatment showed that the synthesized water repellents have a very high softening effect.

• Journal of the Korean Applied Science and Technology
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• v.17 no.4
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• pp.213-225
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• 2000

Sophorolipids were biosynthesized using a strain of yeast, Torulopsis bombicola ATCC22214. It has been reported that this yeast gives the highest yields for the production of biosurfactant sophorolipids. Hence, this yeast was used in this study. One of the objectives of this study is to increase the yield of the sophorolipid synthesis. To meet this end, basic culture medium was formulated on the basis of literature research to-date. When this medium was used, the increase in yield from 15% to 150% was observed compared to using the media in the literature. To examine how the interfacial characteristics of sophorolipids change with substrate, glucose (the first carbon source) was maintained in the media and after being cultured for three days, the second carbon sources such as alkanes, vegetable oils, alcohols or organic acids were added. The whole broth was extracted twice with ethyl acetate and the extract was analyzed by thin layer chromatograhy(TLC). After qualitative analyses by TLC, surface tensions of sophorolipids were measured by the Wilhelmy plate method and critical micelle concentration(CMC) was determined using these surface tension data. Also, interfacial tensions were measured by the spinning drop method and emulsions of the three-component water/decane/sophorolipid system were tested. Sophorolipids were effective and efficient in terms of surface tension reduction and CMC, but they were ineffective as emulsifiers because emulsions were separated within 30 minutes.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.319-324
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• 1990

The effects of pH, protein and fat content, addition of emulsifiers, stabilizer, sugar, salt and calcium salt on the stability of soymilk suspension were investigated by analyzing the cream separated and precipitates of soymilk which is prepared by various conditions. In the alkaline region of pH, soymilk showed a good stability of the suspension and particularly, above pH 10, precipitates were not formed. When 1.5% of palm oil with 0.4% of glycerine monostearate was added to soymilk in the hydrophile-lipophile balance (HLB) value of 4 to 7, resulted maximal emulsion stability occured below H LB 6. The stability was decreased with increasing the fat concentration and soy oil showed better emulsion stability than that of palm oil. Among the commercial stabilizers, 0.03% of carrageenan was most effective. The stability was not decreased by addition of sugar up to 3% while it was decreased by addition of sodium salt and calcium salt at low level.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.3
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• pp.237-246
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• 2014

Multiple emulsions, called multiphase emulsions, include water-in-oil-in-water (W/O/W) type and oil-in-water-in-oil (O/W/O) type emulsions. In cosmetic industry, they are used to stabilize active ingredients but the applicability of the multiple emulsions is limited because of low stability and difficulty of manufacturing. In this study, we investigated a two-step emulsification process for a W/O/W type emulsion. We also investigated the change of stability using different emulsifiers and oil polarity. The results suggested that polyglyceryl-10 stearate, as a main emulsifier, played an important role in the stability and the formation of the multiple emulsions.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.348-352
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• 1995

The antioxidant activities and properties of freeze-dried(FD) coffee were examined. Aqueous solution of FD coffee showed antioxidant activity on lard, and the antioxidant effect increased with increasing the addition of the aqueous solution. In contrast, FD coffee powder did not showed antioxidant activity on lard. The antioxidant activities of aqueous FD coffee solution of different solid contents were closely correlated with the water activity(Aw). Aqueous FD coffee solution with high Aw(over 0.98) showed strong antioxidant activity. Emulsifiers added to lard did not change the antioxidant activities of aqueous FD coffee solution. The lard that aqueous FD coffee solution was removed from by centrifuging had an antioxidant activity as the lard with aqueous FD coffee solution did. The spectrophotometry test showed that unidentified nonpolar components of FD coffee were introduced into lard.