• Applied Chemistry for Engineering
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• v.30 no.4
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• pp.415-420
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• 2019

To investigate the effect of nonionic surfactant and emulsion stabilizer on O/W emulsions, various emulsion formulations with different types of nonionic surfactants and emulsion stabilizers were prepared and their rheological properties were compared. In this study, polysorbate 60 (Tween 60), PEG-60 hydrogenated castor oil (HCO 60), octyldodeceth-16 (OD 16), and ceteareth-6 olivate (Olivem 800) were used as hydrophilic nonionic surfactants, whereas cetyl alcohol, glyceryl monostearate, and stearic acid as emulsion stabilizers. Phase separation occurred only in the emulsion formulation with octyldodeceth-16 and all other emulsion formulations maintained a stable phase. The viscosity, hardness, and creaminess of emulsion formulation using a mixture of ceteareth-6 olivate and cetyl alcohol were the highest, and the emulsified droplet size was also the largest. These results are due to the formation of a network structure texture with the development of a large amount of liquid crystal in the O/W emulsion. In this formulation, the value of elastic modulus was large and the thixotropic behavior, in which the viscosity varies with the history of external force, was observed.

• International Journal of Advanced Culture Technology
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• v.3 no.1
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• pp.13-20
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• 2015

The self-cleaning properties of nano-zinc oxide on cotton fabrics have been investigated. The cotton fabric has been prepared by pad-dry method. The nano-zinc oxide was encapsulated in the polystyrene particle by mini-emulsion process prior used. The loading amount of zinc oxide particles into the mini-emulsion were various from 1% wt to 40%wt. The particles sizes of ZnO-encapsulated polystyrene mini-emulsion were determined using dynamic light scattering. It was showed that the particle size of the mini-emulsion was in the range of 124-205 nm. The topography and morphology of ZnO-encapsulated polystyrene which coated on cotton fabrics was observed using scanning electron microscopy. The crystal structure of ZnO-coated on cotton fabrics was explored by X-ray diffraction spectroscopy. The photocatalytic activities of zinc oxide were present through the self-cleaning properties. The presents of the zinc oxide on cotton fabrics significantly showed the improving of the self-cleaning properties under UV radiation.

• Journal of the Korea Concrete Institute
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• v.17 no.3 s.87
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• pp.467-472
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• 2005

Asphalt emulsion is manufactured by the emulsification of asphalt, and is considered as an energy-saving, ecologically safe material because it does not need any heating processes with gas emission and fire hazard in its use. This study is concerned with evaluating the feasibility of the use of an asphalt emulsion as a poly-meric admixture. Asphalt-modified mortars using an experimentally manufactured asphalt emulsion were prepared with various polymer-cement ratios, and tested far the mechanical properties such as strengths and adhesion and the properties related to durability such as water absorption, permeation, carbonation and chloride ion penetration. As a result, the waterproofness, carbonation resistance and chloride ion penetration resistance of the asphalt-modified mortars were markedly improved with an increase in the polymer-cement ratio, but their compressive strength and adhesion to mortar substrates were reduced with increasing polymer-cement ratio. Therefore, it is recommended to control their polymer-cement ratio to be $10\%$ or lower in their practical applications. Further study to improve their compressive strength and adhesion is needed.

• Journal of Adhesion and Interface
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• v.3 no.1
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• pp.13-19
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• 2002

We have studied on the surface and adhesion properties for acrylic terpolymers, having both hydrophobic and hydrophilic side chains, synthesized via solution polymerization. In order to develop a waterborne material. we tried to synthesize these terpolymers via emulsion polymerization. The polymeric emulsion synthesized was mainly composed of methyl methacrylate (MMA), methoxy-polyethyleneglycol methacrylate (MPEGMA) having hydrophilic side chains and methoxypolypropyleneglycol methacrylate (MPEGMA) having hydrophobic side chains. The viscosities of this series increased with an increase in the content of the co-monomer such as MPEGMA and (MPEGMA). This behavior resulted in the increase in the diameter and heterogeneity of the emulsion particle via AFM observation. Furthermore. the tensile adhesion strength and 90-degree peel strength of the adhesive of these polymeric emulsions were measured. In the case of polymeric emulsion composed of the same content of both hydrophilic and hydrophobic component, the adhesion property showed the highest value. However, since the adhesion properties as a practical applicable adhesive were poor, some improvements were required. When the composition above was modified with butyl acrylate (BA), the improvement effect on adhesion strength was accepted. In particular, 90-degree peel strength increased up to a maximum of 400% of the original value.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.319-324
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• 1996

The functional properties of protein recovered from red crab (Chitinonecetes opiiie) processing in water (RCP) were examined and compared with those of soybean protein isolate at pH 2~10 in water and NaCl solu5ion. The solubilities of RCP and SPI were miniumu at pH 4, the isoelectric point and increased significantly at lower or higher than pH 4. Solubilities in NaCl solution for both proteins decreased with incr NaCl concentration increase at all pH ranges. Emulsion capacity for both proteins was also minimum at pH 4 and increased as protein concentration increased from 2 to 6%. Emulsion capacity of RCP was higher than these of SPI at pH 6∼10 and all protein concentrations. Emulsion stability showed a similar trend to that of emulsion capacity. RCP had higher oft absorption capacity and lower water absorption capacity than SPI.

• Journal of Pharmaceutical Investigation
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• v.30 no.4
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• pp.259-266
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• 2000

Vitamin A palmitate, an oily drug which has low chemical stability and is poorly absorbed in the intestine, was formulated into a novel powdered dosage form. This is designated as a redispersible dry emulsion by freeze-drying technique. Before preparing a dry emulsion, vitamin A palmitate oil in solid in water (O/S/W) emulsion with soybean oil and coconut oil using Aerosil 200 as an emulsion stabilizer and polyoxyethylene-polyoxypropylene-blockcopolymer (Pluronic F68) as a surfactant was prepared. The resultants of the stability tests indicated that vitamin A palmitate O/S/W emulsion was improved on increasing the oil content of the formulation. The resultant dry emulsion particles have a good stabilities and free flow properties and readily released the oily droplets to form stable emulsions on rehydration. The drug releasing property from the resultant dry emulsion particles was dependent on factors such as amount of oily carrier(soybean oil) and surfactant(Pluronic F68) formulated. Above 80% of vitamin A palmitate content was released from the dry emulsion for 1 hour. It was deduced that vitamin A palmitate dry emulsion was definitely suitable for oral administration, since small droplets of vitamine A palmitate from the dry emulsion may alter the drug absorption profile resulting in bioavailability enhancement.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.315-324
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• 2018

The objective of this study was to evaluate the efficacy of alkaline-treated sugarcane bagasse fiber on physicochemical and textural properties of meat emulsion with different fat levels. Crude sugarcane bagasse fiber (CSF) was treated with calcium hydroxide ($Ca(OH_2)$) to obtain alkaline-treated sugarcane bagasse fiber (ASF). The two types of sugarcane bagasse fiber (CSF and ASF) were incorporated at 2% levels in pork meat emulsions prepared with 5%, 10% and 20% fat levels. Alkaline-treatment markedly increased acid detergent fiber content (p=0.002), but significantly decreased protein, fat, ash and other carbohydrate contents. ASF exhibited significantly higher water-binding capacity, but lower oil-binding and emulsifying capacities than CSF. Meat emulsions formulated with 10% fat and 2% sugarcane bagasse fiber had equivalent cooking loss and textural properties to control meat emulsion (20% fat without sugarcane bagasse fiber). The two types of sugarcane bagasse fiber had similar impacts on proximate composition, cooking yield and texture of meat emulsion at the same fat level, respectively (p>0.05). Our results confirm that sugarcane bagasse fiber could be a functional food ingredient for improving physicochemical and textural properties of meat emulsion, at 2% addition level. Further, the altered functional properties of alkaline-treated sugarcane bagasse fiber had no impacts on physicochemical and textural properties of meat emulsions, regardless of fat level at 5%, 10% and 20%.

• Applied Chemistry for Engineering
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• v.28 no.6
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• pp.670-678
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• 2017

Self-emulsifiable polyethylene (PE) wax was prepared using acrylic acid grafted PE wax with potassium hydroxide and various emulsifiers for the economic production of PE wax emulsion. Modification reaction completion was confirmed that the peak from carbonyl group of acrylic acid disappeared and the new peak from carboxylic acid salts appeared in the FT-IR (Fourier transform infrared) spectrum data. Self-emulsifiable properties of the modified PE wax were investigated by the emulsion size and the stability of wax emulsion without any additional emulsifiers. According to self-emulsifiable properties, the emulsion size and stability were varied on the concentration and structure of the emulsifier. The greater emulsion concentration and hydrophilic poly(ethylene oxide) (PEO) characteristics of the emulsifier resulted in the smaller emulsion size and better emulsion stability. In addition, the use of emulsifiers mixture was more effective to obtain smaller size and uniform distribution of emulsion than that of single emulsifier in PE wax modification reaction. Especially, modified PE wax with OAE-5 and LAE-15 emulsifiers mixture shows excellent performance in terms of the smallest emulsion size ($4.34{\mu}m$) and emulsion stability.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.210-218
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• 2017

The intake of dietary salt through food now exceeds current nutritional recommendations and is thought to have negative effects on human health, such as the increasing prevalence of hypertension. This study was performed to investigate whether $W_1/O/W_2$ double emulsions can be used to enhance the saltiness of cheese without increasing the salt content ($W_1$ is distilled water or 1% abalone hydrolysate, and $W_2$ is 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of adding abalone hydrolysate to the double emulsion as a saltiness enhancer. The cheeses were physico-chemically evaluated to determine curd yield, pH value, moisture content, color, texture, salt release rate, and sensory properties. No significant differences were observed in curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of salt release rate, fresh cheese made with double emulsion ($W_1$ = distilled water, $W_2$ = 1% NaCl + 1% abalone hydrolysate) was detected earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with the double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion ($W_1$ is water and $W_2$ is abalone hydrolysate and NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.207-213
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• 2014

This study investigated the effects of microbial transglutaminase (MTGase) and pH-shift processing on the functional properties of porcine myofibrillar proteins (MP). The pH-shift processing was carried out by decreasing the pH of MP suspension to 3.0, followed by re-adjustment to pH 6.2. The native (CM) and pH-shifted MP (PM) was reacted with and without MTGase, and the gelling and emulsion characteristics were compared. To compare the pH-shifted MTGase-treated MP (PT), deamidation (DM) was conducted by reacting MTGase with MP at pH 3.0. Rigid thermal gel was produced by MTGase-treated native MP (CT) and PT. PM and DM showed the lowest storage modulus (G') at the end of thermal scanning. Both MTGase and pH-shifting produced harder MP gel, and the highest gel strength was obtained in PT. All treatments yielded lower than CM, and CT showed significantly higher yield than PM and DM treatments. For emulsion characteristics, pH-shifting improved the emulsifying ability of MP-stabilized emulsion, while the treatments had lower emulsion stability. PM-stabilized emulsion exhibited the lowest creaming stability among all treatments. The emulsion stability could be improved by the usage of MTGase. The results indicated that pH-shifting combined with MTGase had a potential application to modify or improve functional properties of MP in manufacturing of meat products.