• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.112-117
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• 1979

By using the existing caustic refining system with a minimum modification and by using a combination of various emulsifiers(0.2 % sodium hexametaphosphate. 0.05 % sodium lauryl sulfate and 0.001 % dioctyl sodium sulfosuccinate), a new economical dewaxing process for sunflower seed oil was developed in order to reduce the cost of the dewaxing process. The results indicate that the waxes can be removed satisfactorily from the sunflower seed oil by emulsifying. batchwise or continuously, the oil with the aqueous surfactant solution, followed by centrifugation at ambient temperatures $(16{\sim}27^{\circ}C)$. Dewaxing loss for the batch process was satisfactory for both low wax-and high wax-crude oil, whereas dewaxing loss for the continuous process needs to be improved. The results indicate that initial level of wax content (low wax vs. high wax) did not affect the loss for batch process (0.82 % vs. 0.62 %), but affected the loss for continuous processes, regardless of the type of mixing mode (2.28 % and 5.68 % for low wax-and high wax-oil, respectively). It was also noted that the type of mixing mode (centactor vs. static mixer) for the continuous process affected the loss, regardless of the wax content (5.2 % and 2.8 % for contactor and static mixer, respectively).

• Polymer(Korea)
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• v.29 no.5
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• pp.433-439
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• 2005

The copolymers were prepared by the emulsion copolymerization of fluoroalky lacrylate-stearylacrylate-m-isopropenyl-${\alpha},\;{\alpha}'$-dimethylbenzyl isocyanate (TMI) in order to obtain water repellent polymers. The respective copolymerization rates of the three monomers considerably depended upon the use of the nonionic emulsifier and the nonionic-cationic mixed emusifier, and the optimum conditions were obtained. The particle sizes of the copolymers were in the range of 105 to 222nm. The particle sizes of the copolymers prepared by the use of the mixed emulsifiers were smaller than those of the copolymers prepared by the use of the nonionic emulsifier. The reactions of both TMI-N-methyl acetamide and TMI-cellobiose did not take place. However, the reaction of TMI-n-butylamine occurred. The water contact angles before and after washing three times for nylon and poly(ethylene terephthalate) (PET) fabrics coated with the copolymer prepared by the use of mixed emulsifier were about $139^{\circ}\;and\;133^{\circ}$ Therefore, the copolymer showed good durable repellency for nylon and PET.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.237-254
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• 2019

This study is focused on the effect of sodium stearate, which is a hydrophilic gelling agent affecting on the hardness of O/W solid sunscreen cosmetic. The sunscreen of the O/W (oil in water) type is stable, good in use, and relatively easier to stabilize than the sunscreen of the W/O (water in oil) type. Methods for increasing the stability by using emulsifiers, electrolytes, and wax or oil have been studied for solid sunscreen. This study was intended to develop a solid sunscreen stabilized by increasing the hardness using sodium stearate as an O/W type containing more than 40% moisture. Response surface methodology (RSM) was used to analyze the factors affecting the hardness of cosmetics, and sodium stearate, polyol and oil were used for each factor. The hardness and the reaction value was measured using a rheometer. As a result, sodium stearate showed a meaningful value (p < 0.05) among the three factors affecting hardness. In addition, the use of sodium stearate as a hydrophilic gelling agent increased the usability and stability of the solid sunscreen.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.2
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• pp.179-184
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• 2021

Stratum corneum known as a skin barrier, which maintains water in skin, is the outer layer of the skin. Natural moisturizing factors (NMF) are one of the constituents in stratum corneum and amino acids are the highest components among NMF. In this study, we designed stearic acid-based solid lipid nanoparticles (SLNs) for improved skin penetration of serine (Ser). Ser-capsulated SLN was manufactured by double-melting emulsification method. The mean particle size and zeta potential of SLNs were 256.30 ~ 416.93 nm and -17.60 ~ -35.27 mV, respectively. The higher the degree of hydrophobicity or hydrophilicity of emulsifiers, the smaller the particle size and the higher the stability and capsulation rate. In addition, skin penetration was conducted using SkinEthic^TM RHE which is one of the reconstructed human epidermis models. The results of Ser penetration demonstrated that all SLNs enhanced than serine solution. The amount of enhanced Ser penetration from SLNs were approximately 4.1 ~ 6.2 times higher than that from Ser solution. Therefore, Ser-loaded SLN might be a promising drug delivery system for moisturizing formulation in cosmeceutical.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.6-15
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• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.565-572
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• 2020

The 3-monochloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in foodstuffs in its free form as well as in its bound form. The objective of this study was to evaluate the effects of emulsifier, frying temperature, and the amounts of salt and oil on the formation of bound 3-MCPD in a fried snack model. Emulsifier affected the formation of bound 3-MCPD; furthermore, it was observed that the largest amount of bound 3-MCPD was detected in the fried snack model when glycerin esters of fatty acids were used as emulsifiers. Frying temperature also affected the formation of bound 3-MCPD, which increased significantly as the frying temperature increased from 145 to 190℃. In addition, salt affected the formation of bound 3-MCPD. As the amount of salt increased, the amount of bound 3-MCPD also increased significantly. Moreover, it was observed that the amount of oil did not affect the formation of bound 3-MCPD. These results will aid in the reduction of bound 3-MCPD in fried snacks.