• 한국식생활문화학회지
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• 제33권5호
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• pp.458-463
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• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• 한국식품조리과학회지
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• 제33권1호
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• pp.87-93
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• 2017

Purpose: Rice starch is known not to be suitable to Mook. Its gel is not hard and elastic enough and too sticky. This study investigated the effects of agar, carrageenan, and gelatin addition on low amylose rice flour paste and gel properties for making Mook. Methods: Angemi, low amylose rice, and Goamibyeo, intermediate amylose rice, were dry milled. The properties of Mook were determined by texture profile analysis (TPA), cold storage stability, and sensory acceptance. Results: Addition of agar and carrageenan increased cold paste viscosity, whereas addition of gelatin decreased cold paste viscosity while improving breakdown and setback viscosity. When 30% of gelling agents such as agar, carrageenan, and gelatin were added to low amylose rice, Angemi, Mook-like gels were formed. The hardness, adhesiveness, and springiness of gelling reagent-added Angemi Mook increased, whereas cohesiveness decreased, and fracturability was not observed. The addition of gelling agent decreased lightness and increased yellowness. Angemi Mook added with gelatin showed the best freeze-thaw stability while addition of agar and carrageenan increased syneresis. The carrageenan-added Angemi Mook was equal to Goamibyeo 100% Mook in all sensory acceptance properties without significant difference. Conclusion: Above results suggest that addition of carrageenan and gelatin to low amylose rice can be used to produce Mook with improved physical properties.

• 한국식생활문화학회지
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• 제8권3호
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• pp.289-293
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• 1993

This study was done to evaluate the effects of various gelling agents on textural properties of omija pyon. As a gelling agent, mungbean starch had been used in traditional omija pyon. In this experiment, gelatin and pectin were also tried for better texture. The results of this study were as follows; 1) One percent pectin addition showed desirable textural properties in both starch and gelatin jelly. 2) No significant effect on rheological values was found according to various sugar concentration(10, 15, 20%). 3) There was a saving effect of sugar concentration when adding 1% pectin to starch jelly, comparing textual properties as sensory scores.

• 보존과학회지
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• 제37권4호
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• pp.370-379
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• 2021

In the past, PVAc [poly(vinyl acetate)] was used as a fixative for the conservation of the murals in the murals of the Payathonzu temple located in Bagan, Myanmar. In this study, attention was paid to gel cleaning as a method for stably removing such PVAc fixatives. Based on the recent research trend related to the cleaning of murals in Bagan ruins, 3 types of gelling agents (Nevek^®, Laponite^®RD, Carbopol^®980) and 2 types of organic solvents (Acetone, Dimethyl carbonate) were selected. Six types of gel cleaners were prepared by mixing gelling agents and organic solvents, and the properties and fixative removability of these cleaners were compared. As a result of confirming the properties of the prepared gel cleaners, the pH of the cleaners was all in the weak acidic to weakly alkaline range, which was a stable condition for mural application. Also, there was no difference in the viscosity of the cleaners depending on the type of solvent, but there was a difference depending on the type of gelling agent used. Regarding the weight loss ratio of PVAc, which is an indicator of removability, the exposure conditions of the gel cleaners, the boiling point of the solvent used, and the viscosity of the gelling agent acted as factors affecting. As a result of comparing the removability of gel cleaners, it was confirmed that the solvent's fixative solubility, the volatility of the solvent itself, and the solvent release control properties of the gelling agent had a great effect on the removability of the gel cleaners. In Part 2, the stability and the running applicability of the gel cleaners will be investigated by making mockup samples reflecting the properties of the materials and techniques used to produce the mural paintings in the Payathonzu Temple.

• 한국환경과학회지
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• 제14권10호
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• pp.973-978
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• 2005

Biodegradable oil gelling agent was prepared, and their oil absorption capacities using light oil, lubricant oil and corn oil were investigated. The result showed that the oil absorption capacity was depended on the amount of surfactant and starch added, and was increased in the order of light oil, lubricant oil and corn oil. Also, the oil-absorption capacity was saturated within 30 min at $18^{\circ}C$. The biodegradability of the prepared biodegradable oil gelling agent was also studied by determination of reduced sugar produced after enzymatic hydrolysis. Their surface morphologies and thermal properties of the prepared biodegradable oil gelling agent were observed by scanning electron microscopy (SEM) and thermogravimetric analysis (TGA), respectively.

• 공업화학
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• 제29권5호
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• pp.620-625
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• 2018

SLES를 주성분으로 사용한 액체세정제는 공기 중에 노출하여 방치하는 경우 표면에 피막이 형성되는 경우가 있다. 이는 제형 중의 수분이 증발하면서 세정제 주성분인 계면활성제의 농도변화로 인한 미셀의 상변화로 판단된다. SLES는 30~60% 영역에서 강한 육방정계 액정상이 나타나고, 60% 이상에서는 라멜라 액정상을 보인다. 본 연구에서는 SLES 주성분으로 사용된 액체세정제의 표면 겔링 현상은 내용물에서 수분 증발로 인하여 발생하는 현상이다. 액체세정제에서 수분이 증발되면서 계면활성제의 농도가 높아지는 결과였다. 표면 겔링 상태는 편광현미경으로 관찰한 결과 혼합 계면활성제 시스템의 액정상으로 확인되었다. 결론적으로 SLES를 주성분으로 사용하는 처방에서 겔링 필름 형성을 방지하기 위하여 수용성이 좋은 AOS를 증량하고 액정형성을 방지할 수 있는 이차 계면활성제인 SAS를 도입하고, 하이드로트로프로 SXS와 PEG1500을 적용하였다. 이와 같이 개선된 액체세정제 처방4와 5는 공기 중에 노출되어도 표면에 피막이 형성되는 겔링현상을 방지할 수 있었다.

• 한국축산식품학회지
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• 제31권5호
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• pp.727-730
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• 2011

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

• 공업화학
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• 제31권6호
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• pp.630-634
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• 2020

We developed a processing recipe to synthesize flexible polyurethane foam with a pore size of 335 ± 107 ㎛. The gelling reaction time was varied from 0 to 30 minutes and the physical properties of the foam were evaluated. The gelling reaction where the polypropylene glycol and tolylene 2,4-diisocyanate (TDI) were reacted to form urethane prepolymer, proceeded until a chemical blowing agent, deionized water, was introduced. Fourier transform infrared (FT-IR) spectra showed that the composition of the foam did not change but the foam height reached a peak value when the gelling reaction time was 10 minutes. We found that increasing the gelling time lessened the coalescence and helped the formation of cells. Lastly, the repeatability of polyurethane foam was confirmed by one-way analysis of variance (ANOVA) by synthesizing ten identical polyurethane foams under the same experimental conditions, including the gelling reaction time. Overall, the new time parameter in-between the gelling and blowing reactions will give extra stability in manufacturing identical polyurethane foams and can be applied to various polyurethane foam processes.

• 한국세라믹학회지
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• 제31권2호
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• pp.194-200
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• 1994

Pitchstone(Volcanic ejecta) reacts with CaO in hot water and increases its sedimentary volume by forming Ca(OH)2 and calcium silicate hydrates. ALC was prepared from the various gelling and curing conditions using the ratio of pitchstone/CaO was 2(CaO/SiO2 mol ratio=0.81), and then the products, crystalline phases and physical properties of ALC with experimental conditions was investigated. The crystalline phase of tobermorite with laths and plate type and the porosity were increased, the thermal conductivity was decreased with increasing gelling temperature and time. But modulus of rupture has maximum value when gelling time was 2 hrs. Othwrwise the bulk density nearly unchanged with increasing curing temperature, but the modulus of rupture was increased.

• 한국식품조리과학회지
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• 제23권6호
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• pp.891-898
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• 2007

This study was carried out to determine the quality characteristics of grape jellies made with various gelling agents such as agar, $\kappa$-carrageenan, and gellan gum for consumption by elderly women. The concentrations of agar were 0.25, 0.35, and 0.45%, and those of the $\kappa$-carrageenan and gellan gum were 0.15, 0.3, and 0.4%, respectively. The color values, gelling temperatures, melting temperatures, break down rates, textural properties, and consumer acceptance of the grape jellies were measured. The average age of the subjects participating in the acceptance test was 82. The lightness of the grape jelly made with agar was the highest, and its redness was the lowest among the jellies. The gelling and melting temperatures for the grape jelly made with gellan gum were higher than those of the other jellies, and the melting temperatures were 37, 43, and $47^{\circ}C$ based on 0.15, 0.3, and 0.4% gellan gum content, respectively. The break down rate of the grape jelly made with gellan gum was the lowest among the jellies. These results indicate that the stability of the grape jelly made with gellan gum was superior among the jellies. The hardness, adhesiveness, and springiness of the grape jelly made with agar were lowest among the jellies, and the grape jellies made with agar(0.25% and 0.35%) and gellan gum(0.15% and 0.3%) had the highest consumer acceptance among the jellies. However, the gellan gum was deemed an inappropriate gelling agent with regard to the acceptability due to its sour and moldy taste as perceived by the participants.