• Journal of Pharmaceutical Investigation
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• v.35 no.1
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• pp.33-38
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• 2005

Recently increasing attention has been focused on solid lipid nanoparticles (SLN) as a parenteral drug carrier due to its numerous advantages that can come from both polymeric particle and fat emulsions, together with the possibility of controlled release and increasing drug stability. Lipophilic drugs such as paclitaxel, cyclosporin A, and all-trans retinoic acid have been successfully entrapped in SLN but the incorporation of hydrophilic drugs in SLN is very limited because of their very low affinity to the lipid. Therefore, as a new approach to improve the loading of hydrophilic drugs, a w/o/w emulsion technique has been developed. The primary objective of the current study was to improve the loading efficiency of a model hydrophilic drug, glycine (Log P = -3.44) into SLN. The proposed preparation process is as follows: A heated aqueous phase consisting of 0.1 ml of glycine solution in water (100 mg/ml), and poloxamer 188 (5 mg) were then added to a molten oil phase containing precirol (100 mg) and lecithin (5 mg). This mixture was dispersed by sonicator, leading to a w/o emulsion. A double emulsion (w/o/w) was formed after the addition of 2% poloxamer solution to the above dispersed system. After cooling the double emulsion, solid lipid nanosuspensions were successfully formed. The lipid nanoparticles had the mean particle size of 441.25 nm, and the average zeta potential of -20.98 mV. The drug loading efficiency was measured to be 8.54% and the drug loading amount was measured to be 0.92%. The w/o/w emulsion method showed an increased loading efficiency compared to conventional o/w emulsion method.

• Journal of the Korean Applied Science and Technology
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• v.26 no.2
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• pp.117-123
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• 2009

Caprylic/Capric triglyceride-in-water emulsions stabilized by Nikkol HCO-60 and HCO-10 were prepared using emulsion inversion point method at different HLB values. Emulsions with various droplet sizes were formed, and emulsion inversion point was detected by electrical conductivity. The change in emulsion droplet sizes and long term stability were monitored using laser scattering method and visual method. The droplet sizes and stability of emulsions were affected by HLB of surfactant. At emulsion inversion point, the water volume fraction increased as the HLB of surfactants decreased. According to our analysis, this resulted from a tendency of forming the W/O (water-in-oil) emulsion as the HLB of surfactants was decreased. The emulsion inversion point was clearly detected by the microscope and the electric conductivity meter. Nanometer-sized emulsion was obtained at the optimum HLB by using emulsion inversion point method. The main pattern of instability of emulsions in HLB 12 and 13 systems was Ostwald ripening. However, The patterns of instability of emulsions below 11 of HLB systems were Ostwald ripening and coalescence. All emulsions produced with surfactants in the range of HLB 8-13, creaming caused by density difference between water phase and oil phase.

• Journal of Pharmaceutical Investigation
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• v.37 no.4
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• pp.217-222
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• 2007

To develop cleansing tissue composed of silicone multiple emulsions which could easily remove make-up residues and confer skin protecting effect without damaging skin, we formulated various silicone multiple emulsions and evaluated the physicochemical properties including viscosity, cleansing effect, and safety effect. Also, cleansing tissue incorporated with silicone multiple (W/Si/W) emulsion was stored for 6 months, and judged its stability through microscopes under accelerated and long-term condition. Cleansing effect was evaluated by chromameter. Skin hydration effect was determined by corneometer and incorporation effect into non-woven fabric cotton was evaluated by volunteer survey. Low viscosity ranged from 400 centipoise (cP) to 1,000 cP was obtained from a stabilized W/Si/W emulsion containing more than 10% volatile silicone. Mean diameter of fresh W/Si/W emulsion was $20{\mu}m$, but after storage for 3 months at $45^{\circ}C$, the particle size of the W/Si/W emulsion increased up to $50{\mu}m$. Both W/Si/W emulsion-incorporated cleansing tissue and commercial product showed equally good cleansing effect. In addition, skin allergies such as erythema, edema, scaling itching, stinging, burning, tightness and prickling were not observed through macroscopic examination. From the transepidermal water loss results, the cleansing tissue consisting of W/Si/W emulsion showed superior hydration effect to commercial product. In conclusion, this study suggests cleansing tissue using W/Si/W emulsion could be used for an excellent efficacy compared with commercialized cleansing tissue.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.521-529
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• 2011

We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

• Journal of the Korean Applied Science and Technology
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• v.37 no.5
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• pp.1330-1343
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• 2020

In this study, emulsion fuel which contained water of 10 ~ 20% was prepared mixed with water and MDO(Marine Diesel Oil) which largely used in near sea. Diffusion stability of emulsion fuel was measured. Diffusion stability was measured at 30℃, 45℃, and 60℃ for 10 days respectively. The stability of the emulsion fuel was stabilized in the order of MDO-10 > MDO-13 > MDO-16 > MDO-20 and it means that the stability of the emulsion fuel was found to be stable in the order of low water content. Meanwhile, an engine dynamo-meter was used to test whether the manufactured emulsion fuel was actually available in the engine. The emulsified MDO emulsion fuel could be used as fuel for ships. For samples with more than 16% water added emulsion fuel, smoke was reduced by more than 50% in the load area of more than 50%, and nitrogen oxides were reduced by 20%.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.618-626
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• 2012

Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.94-102
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• 2020

This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a^⁎ value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L^⁎ value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.

• Journal of Adhesion and Interface
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• v.20 no.4
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• pp.135-139
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• 2019

In this work, flame retardant acrylic emulsion pressure sensitive adhesives were newly polymerized combining phosphorous flame retardant monomer and acrylic monomer like butyl acrylate, 2-ethylhexyl acrylate, methyl methacrylate, acrylic acid, and 2-hydroxyethyl methacrylate. The process of polymerization showed 100% of conversion at solid content of 65%, and viscosity of acrylic emulsion was increased up to 5500 cps when phosphorous flame retardant monomer was added into acrylic emulsion. The structure of flame retardant acrylic emulsion was identified using FT-IR and thermal properties like glass transition temperature (Tg) were checked by differential scanning calorimeter (DSC). Acrylic emulsion without phosphorous flame retardant monomer had Tg of -44.1℃ and peel strength of 2,100gf/inch, however, flame retardant acrylic emulsion showed maximum Tg (-31.4℃) and peel strength of 200gf/inch when 15 part of phosphorous flame retardant monomer was added. Flammability test was also conducted to confirm the application of flame retardant acrylic emulsion as the flame retardant addtive.

• Journal of Adhesion and Interface
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• v.12 no.4
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• pp.117-124
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• 2011

This study was made on the poly(vinyl acetate) (PVAc) and poly(vinyl acetate- ethylene) (VAE) emulsion polymer blend which used PVA as protective colloid, and the PVA used as protective colloid was existed in each emulsion film before blend and even in the film after the blend consecutively. It makes us expect excellent adhesive power among particles that form the blend. Emulsion blends with different Tg are important target of concerning, and PVAc/VAE emulsion blend suggested simple and excellent research method. As a result of blend, elongation was lowered by the increase of PVAc, and the plasticizer used in making PVAc affected on the Tg of blend and lowered Tg of VAE emulsion, and the synergy effect of two blends was seen for the tensile strength, thermal resistance, and adhesive strength.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.330-342
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• 2003

The formation of emulsions and micelles in water/ceramide PC104/CholE $O_{20}$/C$_{16}$E $O_{20}$ and water/ceramide PC104/CholE $O_{20}$ mixtures was investigated through the phase behavior studies. The phase diagrams showed the existence of micelle and emulsion regions in both systems. The mixed surfactant system (CholE $O_{20}$/C$_{16}$E $O_{20}$) showed the wider micellar and emulsion regions than the single surfactant system (CholE $O_{20}$). From FT-IR measurements, it was found that the polyoxyethylene (POE) groups of surfactants formed the hydrogen bonds with amido carbonyl group in ceramide PC104. This result indicated that the hydrophilic part (EO) of surfactants could stabilize the lamellar structure and emulsion of ceramide PC104. The mixed surfactant system (CholE $O_{20}$/C$_{16}$E $O_{20}$) resulted in the smaller emulsion droplet size due to the effect of curvature at the interface, thus further increasing emulsion stability. With the penetration of $C_{16}$E $O_{20}$into the interfacial layer of surfactants in emulsion, the curvature of the interface might be altered for the formation of smaller emulsion droplets. The mixed surfactant system could incorporate up to 4 wt. % of ceramide PC104 into emulsion more than single surfactant system.ystem.m.