• 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.

• Journal of Digital Convergence
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• v.13 no.4
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• pp.369-375
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• 2015

In this study, the formation potential and the stability of nano-emulsions were evaluated according to the structure of various cosmetic oils in Tween 80/Span 80 system using PIC method at 80 oC LP 70, Isopar H and Pripure 3759 of hydrocarbons were both form a stable nano-emulsion, particle size distribution of about 40 nm. A linear structure of silicone oil formed an unstable emulsion, but cyclic or short chain oil formed was a stable nano-emulsion. In ester oils, the particle size of emulsions increases with increasing molecular weight of oils and a stable nano-emulsion could not be obtained in the molecular weight of about 450. The particle size of the nano-emulsion against required HLB value for calculating in consideration of the lipophilic and hydrophilic oil was smaller in the HLB of 8-10.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 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.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.23 no.3
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• pp.108-114
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• 1997

The skin permeation study has two meanings in cosmetics. One is how to promote the skin permeation of active meterials for improving their bioavailabilities and the other is how to decrease it of irritants for reducing their skin side effects. In this study, we selected methyl paraben, one of the preservatives, as a model irritant and tried to reduce the skin irritation by the decrease of skin permeation. Furthermore, the relationship between skin permeation and skin primary irritation was discussed. For in vitro skin permeation experiments, Franz type diffusion cells and the excised skin of female hairless mouse from 8 weeks old were used. The donor compartment was charged with oil only or O/W emulsion containing 0.3% MP. We selected 19 oils, including esters, triglycerides, plant oils, hydrocarbons, and alchols, which are broadly used in cosmetics. We evaluated with female guinea pig. The skin permeahility of MP from the oils showed following order: ester oils > triglycerides > plant oils > hydrocarbons > alcohols. We considered that this result was based on the different effect of each oil on the barrier function of stratum corneum. In O/W emulsion containing each oil, the skin permeability of MP decreased as the oil/water partition coefficient of MP increased. The skin primary irritation increased as the skin permeability of MP increased. In conclusion, we suggest that the skin irritation could be reduced by the decrease of skin permeability of MP, which may be obtained by the good selection of oils in cosmetic preparations.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.273-280
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• 2021

The water resistance is important factor for sunscreen formulations. Generally a sunscreen cream was formulated by a water-in-oil (W/O) emulsion. In the W/O emulsion system, silicone oils are added to improve the texture of formulations. Silicone oils have low compatibility with organic sunscreen agent, causing problems with the stability in emulsion. In this study, the compatibility between various oils in the W/O emulsion was derived numerically using Hansen solubility parameter (HSP) at first. HSP is represented a dispersion degree, a polarity, and a hydrgen bond in a composition. In this study, various emulsions were prepared according to the types of oils with different HSP values and then monitored by a viscosity and morphology according to the time and temperature. The HSP values of components and the experimental results have similar activities for the stability of emulsions. HSP made it easy to select oil with high compatibility. When the compatibility of the oil phase in the W/O emulsion was high, the viscosity change over time was small. The stability was improved under the freeze-thaw cycle (-15 ℃ ~ 45 ℃). In the future, if the composition of the ingredients is optimized through HSP, it is expected that it will be helpful in the development of W/O type sunscreen formulations that are excellent in use and stability.

• Journal of Korean Society of Water and Wastewater
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• v.12 no.2
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• pp.31-41
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• 1998

As the leakage of crude oil from tankers breaks out frequently, it caused a serious problem for ocean pollution and calls for developing treatments to handle the leaked crude oil and mitigate the pollution. Thus it is required to develop new purification technolgies and appropriate treatment systems which have sufficient treatment capability in order to cope with the anticipated ocean pollution. In this experiment, A and B type heavy oils were used to make the emulsion of both water containing heavy oil and sea-water containing heavy oil. The following are the main results from this study ; 1. When A and B type heavy oils were added to the original sea-water and treatedin the homogrenizer respectively, the particle of oil beacame smaller in both cases. Under the same condition, while the initial oil density of sea-water containing B-heavy oil is higher than of emulsion with A-heavy oil, the particle of A-heavy oil is finer than that of B-heavy oil. 2. When A and B type heavy oils were added to distilled water and treated in the homogenizer respectively, the particle was more dispersed and finer than that in the case of sea-water in both cases. In this result, the water containing oil formed more stable emulsion than the sea-water containing oil. 3. In this experiment, all emulsions showed oil in water types. 4. Since the oil particle is larger in the sea-water than in the distillated water, interms of elimination of oil, it is thought to be more important to give Membrane treatment after implementing sandfilter, activity carbon, coagulation-sedimentation and floating separation as pre-treatment.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.623-627
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• 2014

Emulsions are a class of disperse systems consisting of two immiscible liquids. Emulsions are affected by the size of oil drop, the type of continuous and disperse phase, the ratio of continuous and disperse phase, the type of emulsifies and emulsification devices. This study is to observe the viscosity of emulsions with oil polarities and interpret the results by organic conceptual diagram. The emulsions were made with hydrocarbon, ester and silicone oils and then the viscosity of emulsions was measured. As the oil polarity was increased, the viscosity of emulsion was decreased by reducing the amount of emulsifies and emulsion stabilizers arranged at interface. Organic conceptual diagram was used to compare the polarities among oils numerically. The interpretation of organic conceptual diagram and the results of experimental measurement were corresponded except emulsion made with silicone oil.

• Journal of the Korean Applied Science and Technology
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• v.30 no.1
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• pp.152-159
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• 2013

Experiments of emulsion particles state of using polyglycerol ester emulsifier and the stability in accordance with the change of time were conducted using several oil. Experimental results confirmed that there is little difference in the stability and particle size depending on the type of oil. Most stable oil with polyglycerol ester is polar oil of silicon series and fatty acid ester oil, hydrocarbon oil of the nonpolar oil (Mineral oil, squalane, polydecene) was the most unstable state. And vegetable oils showed the stable form of particles with polyglycerol ester emulsifier.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.3
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• pp.179-191
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• 2009

The objective of this study was to investigate the effect of ethanol on the emulsion prepared by poly(oxyethylene) hydrogenated castor oils (HCOs)/oil/ethanol/water system. Emulsions were prepared using homogenizer as high-energy method. To evaluate effect of ethanol on the emulsion, physical properties such as droplet size and size distribution were determined and other components were almost fixed to analyze the effect of ethanol on the surfactant. In case of HCO-20, the droplet diameter was in micrometers and the droplet size was gradually deceased as the ethanol concentration was increased. The droplet diameter of nano-emulsion containing 4.00 % of HCO-30 was shown in nanometers and its mean droplet size was $128.15{\pm}1.06nm$ and the most stable at the 4.25 % of ethanol contents by the Form. 1 and $136.10{\pm}0.99nm$ at the 3.50 % of ethanol contents by the Form. 2. Similarly, the droplet diameter of nano-emulsion containing 4.00 % of HCO-40 and 4.50 % ethanol by the Form. 1 was $115.85{\pm}0.78nm$ and $121.15{\pm}0.35nm$ at the 3.25 % of ethanol by the Form. 2 and both size distributions were also narrow. Finally, the droplet size of nano-emulsion containing 4.00 % of HCO-60 and 2.25 % ethanol was $262.35{\pm}0.64nm$ and the most stable. The higher ethanol concentrations became the smaller size of emulsion became in the microscale emulsion but we determined nano-emulsion had a minimum size at a certain ethanol concentration. The results showed that the breakdown process of this nano-emulsion could be attributed to Ostwald ripening. This study about effect of ethanol on the emulsion showed that ethanol contents to prepare a stable emulsion could be determined as studying the effect of ethanol on the emulsion with the type of surfactants.