• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.135-140
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• 2005

A solid state emulsion haying high velocity gradient shows two important transition ranges in the plot of storage modulus(G') as a function of shear strain, when the state is changed from solid to liquid. However, a solid state emulsion having low velocity gradient shows only one apparent transition range when the change from solid to liquid state takes place. The result implies the importance of the surface properties in the solid state emulsion. The addition of water phase in the solid state emulsion reduces the modulus in the modulus in the surface transition range by increasing interfacial friction and weakening the matrix. The addition of pigments increases the modulus in the modulus in the surface transition range by reinforcing the matrix, when there is no wafer phase in the solid state emulsion. When the solid state emulsion has water phase, however, the addition of pigments decreases the modulus in the modulus in the surface transition range.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• Applied Chemistry for Engineering
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• v.16 no.1
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• pp.86-92
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• 2005

Poly(urethaneethyl acrylate) hybrid emulsions were synthesized to improve their thermomechanical and solvent resistance properties. In the synthesis, dimethylol propionic acid was used to impart hydrophilicity to the hybrid polymers, and ethyl acrylate monomer was added to the polyurethane prepolymer after neutralization with triethylamine. After dispersion of the neutralized prepolymer, chain extension was carried out with ethylene diamine. Consequently, poly(urethaneethyl acrylate) hybrid emulsion was prepared via soap free emulsion polymerization of ethyl acrylate with reduction-oxidation initiator couple of t-butyl hydroperoxide/sodium bisulfite at $50^{\circ}C$. Tehsile strength, 100% modulus, elongation, and solvent-resistance properties of the hybrid emulsion were measured and compared with those of polyurethane homopolymer, poly(ethyl acrylate) homopolymer, and simple blended samples.

• Elastomers and Composites
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• v.33 no.5
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• pp.324-334
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• 1998

SBR, polyurethane, acryl and epoxy latex were seperately mixed with ethylene-vinylacetate emulsion(EVA) in the range of $0{\sim}50%$ (wt.% ). For the mixtures, the various physical properties were examined. The viscosity of mixtures was mainly influenced by compatability with EVA emulsion, was decreased within 20% (wt.% ) of latex content, and showed the similar values over 20% (wt.% ) of latex content. The workable time of cement mixtures was mainly depended on the reactivity with cement. The formation of film could be only within $30{\sim}40$ minutes from mixing cement. The tack-free time of mixtures was influenced by the sorts of resin and the quantity of cement. The slow order of tack-free time was epoxy mixtures>SBR mixtures>urethane mixtures>acryl mixtures. The pencil hardness of mixtures was $4B{\sim}2H$, represented higher value in cement mixtures than in emulsion state.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.71-79
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• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.502-511
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• 2023

The use of nitrite as a conventional curing agent is decreasing because of the negative consumer perception of synthetic compounds in foods. Therefore, this study was conducted to investigate the efficacy of dongchimi as an alternative to synthetic nitrite and its effect on the qualitative properties of emulsion-type sausages. Under all tested fermentation conditions, both nitrite and nitrate contents were the highest when dongchimi was fermented at 0℃ for 1 wk. The fermented dongchimi was powdered and added to the sausages. Emulsion-type sausages were prepared with 0.25% (treatment 1), 0.35% (treatment 2), 0.45% (treatment 3), or 0.55% (treatment 4) dongchimi powder, with 0.01% sodium nitrite-treated (control 1) and 0.40% celery powder-treated (control 2) sausages as controls. There were not different (p>0.05) in the pH, cooking yield, CIE L^*, and CIE a^* between the control 1 and treatments 2, 3, and 4. CIE b^* was significantly higher (p<0.05) in the control 2 and lower (p<0.05) in the control 1 than that in the other groups. Treatment 4 and control 1 had similar contents of residual nitrite, nitrosyl hemochrome, and total pigment. Additionally, treatment 4 exhibited a significantly better (p<0.05) curing efficiency than the control 1. However, naturally cured sausages showed higher (p<0.05) lipid oxidation than the control 1. This study suggests that the use of more than 0.35% dongchimi powder could replace sodium nitrite or celery powder as curing agents for emulsion-type sausages.

• Elastomers and Composites
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• v.50 no.2
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• pp.110-118
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• 2015

In this study, diethylaminoethyl methacrylate-styrene-butadiene terpolymer (DEAEMA-SBR), in which diethylaminoethyl methacrylate (DEAEMA) was introduced to the SBR molecule as a third monomer, was synthesized by cold emulsion polymerization. It is expected that amine group introduced to a rubber molecule would improve dispersion of silica by the formation of hydrogen bond (or ionic coupling) between the amine group and silanol groups of silica surface. The chemical structure of DEAEMA-SBR was analyzed using proton nuclear magnetic resonance spectroscopy (H-NMR), Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC) and differential scanning calorimetry (DSC). Then, various properties of DEAEMA-SBR/silica composite such as crosslink density, bound rubber content, abrasion resistance, and mechanical properties were evaluated. As a result, bound rubber content and crosslink density of DEAEMA-SBR/silica compound were higher than those of the SBR 1721 composite. Abrasion resistance and moduli at 300% elongation of the DEAEMA-SBR/silica composite were better than those of SBR 1721 composite due to the high bound rubber content and crosslink density. These results are attributed to high affinity between DEAEMA-SBR and silica. The proposed study suggests that DEAEMA-SBR can help to improve mechanical properties and abrasion resistance of the tire tread part.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.155-167
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• 2016

Surface-active substances in defatted rapeseed cake were obtained using a supercritical fluid extraction method. Then, it was purified by removing sinapine in the extract through a series of steps using a mixed solvent: diethyl ether and ethyl acetate (1:1, v/v). Emulsifying properties of purified surface-active substances were investigated, including fat globule size, zeta potentials and creaming stability and its antioxidant activity in emulsion systems were also studied by peroxide value and $^1H$-NMR spectrum. It was found that fat globules in emulsions with purified surface-active substances were much smaller than ones with the unpurified. In addition, as pH of the emulsion lowered and with increasing NaCl concentration in the emulsion, they were observed to increase, which led to worse creaming stability. These properties were reflected in changes of zeta potentials of emulsions. The oxidative stability was better in emulsions with purified surface-active substances than ones with Tween 20 or commercial lecithin, possibly resulted from the existence of sinapic acid in the extract. It was concluded that purified surface-active substances from defatted rapeseed cake could be simultaneously used as emulsifier and antioxidant agent in emulsion system.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2010.05a
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• pp.67-70
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• 2010

This study investigates the physical properties of the acrylic emulsion mortar according to variable composition set of redispersible emulsion powders. This materials have to be composed of many types of binders and chemical additives. So it is difficult to decide suitable mixing proportion of composition materials. The redispersible emulsion powders using "2, 4, 6, 8kg" of EVA polymers dispersion ranges are prepared with acrylic emulsion mortars and were tested for basic characteristics such as flexural, and compressive strength, wheel load. Through experiments we found that the improved formula to satisfy the standard of wheel load by EVA polymers, and the masration rangs between about 2.0% to 2.6% which the white portland cenmet and EVA polymers is good for resistauce wheel load.