• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.36 no.1
• /
• pp.1-16
• /
• 2010

The preparation and properties of emulsions stabilized by the adsorption of solid particles at the oil-water interface are reviewed. Comparison is made with the behaviour of surfactant-stabilized emulsions. Many of the properties of Pickering emulsions are attributed to the large free energy of adsorption for particles. The main differences is due to the irreversible adsorption of particles to the interface. Phase inversion from w/o (water-in-oil) to o/w (oil-in-water) can be brought by increasing the volume fraction of water. Hydrophilic particles tend to form o/w emulsion whereas hydrophobic particles form w/o emulsion. The contact angle at the oil-water interface is main parameter to decide the emulsion type. The aspects of stability of Pickering emulsions are in contrast to general emulsions in some points. The possibility using Pickering emulsions for cosmetics is also proposed.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.3
• /
• pp.377-392
• /
• 2012

It has been known that small solid particles act as a stabilizer in pickering emulsion system. In this study, we successfully prepared stable pickering emulsion in n-hexylalcohol and water system with $TiO_2$ whose surface was treated by alkylsilane. The optimum condition to prepare pickering emulsion stabilized by $TiO_2$ particles was determined by amount of $TiO_2$ particles and ratio of water and oil phase. The type of pickering emulsion was dependent on wettability of particles for water and n-hexylalcohol. When the amount of $TiO_2$ particles increased up to 5.00 wt%, the stability of pickering emulsion was showed to be improved. The most stable pickering emulsion was prepared in the case of W/O type which has the ratio of oil and water phase (3 : 7). We tried to prepare porous $SiO_2-TiO_2$ composite pigments using a pickering emulsion as template at the optimal condition. Porous pigments were synthesized with Ludox HS-30 as an inorganic material by sol-gel process. The characteristics and shape of porous pigments were measured by optical microscope, SEM, BET, XRD and EDS.

• Bulletin of the Korean Chemical Society
• /
• v.33 no.1
• /
• pp.159-166
• /
• 2012

We have introduced the Pickering emulsion systems to generate novel confining geometries for the selforganization of monodisperse polymer microspheres using nanoparticle-stabilized emulsion droplets encapsulating the building block particles. Then, through the slow evaporation of emulsion phases by heating, these microspheres were packed into regular polyhedral colloidal clusters covered with nanoparticle-stabilizers made of silica. Furthermore, polymer composite colloidal clusters were burnt out leaving nonspherical hollow micro-particles, in which the configurations of the cluster structure were preserved during calcination. The selfassembled porous architectures in this study will be potentially useful in various applications such as novel building block particles or supporting materials for catalysis or gas adsorption.

• Bulletin of the Korean Chemical Society
• /
• v.35 no.11
• /
• pp.3303-3306
• /
• 2014

A facile and effective approach has been developed to prepare hybrid hollow microspheres, via consecutive processes of pickering mini-emulsion polymerization for core-shell formation, and calcination of the sacrificial core. The resulting hollow composite particles have mono-layered shells. The morphology and size characteristics of synthesized composite particles were investigated, using dynamic light scattering (DLS) and scanning electron microscopy (SEM) measurements.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.2
• /
• pp.238-247
• /
• 2012

Nanotechnology in the food industry is an emerging area with considerable research and potential products. Solid particles of nanoscale and microscale dimensions are becoming recognized for their potential application in the formulation of novel dispersed systems containing emulsified oil or water droplets. This review describes developments in the formation and properties of food-grade emulsion systems based on edible fat crystals, silica nanoparticles, and novel particles of biological origin nanocrystals. The special features characterizing the properties of Pickering stabilized droplets are focused in comparison with those of protein-stabilized emulsions. We also review describes application examples of these in the food industry.

• KSBB Journal
• /
• v.27 no.4
• /
• pp.207-214
• /
• 2012

Emulsions are mixture of immiscible liquids in which one is dispersed in all over the other. They have been applied to many applications including cosmetics, foods, drug delivery system (DDS), fine chemicals, and chemical separations. Especially, emulsion technology is one of the most useful technique to formulate cosmetics such as eye cream, foundation, and foam cleansing. In general, the emulsions can be generated by mechanical agitation of two immiscible fluids. However, the emulsions obtained by conventional method have limited in stability, monodispersity, and complicate process. We describe here preparation techniques of representative cosmetic emulsions such as liposome, liquid crystal emulsion, nanoemulsion, multiple emulsion, and pickering emulsion. Furthermore, various factors which can control the physical properties of each cosmetic emulsions are briefly discussed.

• Applied Chemistry for Engineering
• /
• v.32 no.1
• /
• pp.110-116
• /
• 2021

In this work, the surface of hydrophilic cellulose nanofibrils (CNFs) was modified precisely by varying amounts of cetyltrimethylammonium bromide (CTAB) to produce CNF-based particle surfactants. We found that a critical CTAB density was required to generate amphiphilic CTAB-grafted CNF (CNF-CTAB). Compared to pristine CNF, CNF-CTAB was highly efficient at stabilizing oil-in-water Pickering emulsions. To evaluate their effectiveness as particle surfactants, the surface coverage of oil-in-water emulsion droplets was determined by changing the CNF-CTAB concentration in the aqueous phase. Furthermore, styrene-in-water stabilized by CNF-CTAB surfactants was thermally polymerized to produce CNF-stabilized polystyrene (PS) particles, offering a great potential for various applications including pharmaceuticals, cosmetics, and petrochemicals.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.32 no.4 s.59
• /
• pp.209-217
• /
• 2006

Emulsion is a dispersion system among liquids which are not miscible together. There are numerous cosmetic raw materials which have different physicochemical properties. Therefore, emulsion technology is very useful in cosmetics. With the development of emulsifier, several emulsification technologies have been developed. Since HLB method by Griffin in 1950's, PIT method, gel method, and D-phase methods, etc, have been developed. Recently, the application of natural emulsifier and polymeric emulsifier increases in cosmetics in order to achieve enhanced safety and biocompatibility. Besides nano-emulsion, multiple-emulsion, liquid crystal emulsion, and Pickering emulsion have been developed and applied as means of differentiating appearance and texture of products and achieving enhanced delivery of active ingredients. Meanwhile, the application studies of nano-dispersed structural system such as liposome or cubosome are on progress. Liposome is a bi- or multi-lamella layer dispersion system composed of amhiphilic molecules - phospholipids which are main components of plasma membrane. Cubosome also is a nano-sized dispersion system composed of a specific molecule like glyceryl monoloeate derived from natural products. And it has a cubic bicontinuous structure in water due to its unique molecular structure. Incorporating compounds (active materials) into such nano-particles can increase biocompatibility and delivery efficiency of target compounds. Manufacturing process and application of cosmetic emulsions and nano-particles are briefly introduced in this paper.

• Journal of Animal Science and Technology
• /
• v.65 no.5
• /
• pp.895-911
• /
• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.30 no.3 s.47
• /
• pp.353-359
• /
• 2004

The extent of silica flocculation can be modified by varying the silica concentration, aqueous phase pH, salt and polvmer concentration. High volume fraction W/O emulsion stabilized by hydrophobic silica was established with various aqueous phase conditions for cosmetic application. By increasing the silica concentration up to $1.0\;wt\%,$ the size of droplet decreased. A high silica concentration increased the viscosity of continuous oil phase by network formation, which resulted in target size of droplet. The stability of W/O emulsion is improved as increasing the aqueous phase pH. At low and intermediate pH, the emulsions became more stable by adding salt $(0.083\;mol\;dm^{-3}\;MgSO_4).$ At high PH, the presence of salt caused significant destabilization. The gelation behavior of the emulsion indicates that the effect of salt on silica-stabilized emulsion is derived from an electrostatic attraction. The addition of xanthan gum in aqueous phase increased the mono-dispersity of the W/O emulsion by making water more hydrophobic and hindering the recombination of droplets. In conclusion, these results indicate that very stable emulsifier-free, finely dispersed W/O emulsion can be achieved for cosmetic application by changing the aqueous phase composition.