• Title, Summary, Keyword: Emulsion stability

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An Experimental Study on the Property and Stability of W/O Emulsion by Various Structures of Emulsifier (유화제의 구조에 따른 W/O 에멀젼의 특성 및 안정도에 관한 연구)

  • Kim, Woon-Ha;Lee, Kwang-Sik;Lee, Kun-Kook
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.38 no.2
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    • pp.119-131
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    • 2012
  • The W/O emulsion is widely used for cosmetics because of its water-proofing benefit and long-lasting moisturizing effect. However, because of low stability of the W/O emulsion, it is very important to control the concentration of electrolyte and emulsifying agent, and ratio of water phase. Among these factors, we focused on the effects of different structures of emulsifying agents on the change of stability. Emulsifying agents were sorted into polyglyceryl ester, silicone and sugar series. We also examined the emulsifyingability of emulsifier by changing the ratio of normal and silicon oil in the oil phase. Through these experimental results, we figured out the property of w/o emulsion depending on the types of emulsifiers, and observed the stability of emulsion considering the change of particles and viscosity over time.

Effects of Dietary Fiber Extracted from Citrus (Citrus unshiu S. Marcoy) Peel on Physicochemical Properties of a Chicken Emulsion in Model Systems

  • Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Hack-Youn;Lee, Mi-Ai;Yoon, Yo-Han;Kim, Cheon-Jei
    • 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.

A Study on Stability of AKD-Emulsion (AKD 에멀션의 안정성 평가)

  • Kwon, Won-Tae;Kim, Jeong-Hi;Shin, Jong-Ho;Park, Min-Tae
    • Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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    • pp.209-217
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    • 2002
  • Stability deterioration of AKD emulsion was studied with respect of the physical change of emulsion particles and the chemical change of AKD itself. Four kinds of commercial emulsions were kept at RT, 40, 50, and $60^{\circ}C$ water bath, respectively. Viscosity, particle size distribution, and solid contents of the emulsions were measured with storage time. At the same time, by performing NMR and IR spectroscopy analysis of the solvent-extracted AKD from the emulsions, the qualitative and quantitative information about the deformation of the AKD itself were obtained. AKD was gradually hydrolyzed to become dialkylketone and higher storage temperature accelerated destabilization of the AKD emulsions.

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Studies on Rheological Properties of High Solids Coating Colors (I) - Effect of Rheology Modifiers on Viscoelastic Properties -

  • Yoo, Sung-Jong;Cho, Byoung-Uk;Lee, Yong-Kyu
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.44 no.5
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    • pp.39-45
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    • 2012
  • For a fundamental study for high concentration pigment coating, the effects of alkali swellable emulsion (ASE) type rheology modifier and surface adsorption emulsion (SAE) type rheology modifier on both the stability and the viscoelastic behavior of a coating color were elucidated. The coating color prepared with SAE type rheology modifier showed superior thermal and mechanical stability than that with ASE type. In the high concentration and high speed coating process, the mechanical stability of a coating color was a key parameter since both impact force and shear force were increased with the increase of coating color concentration and coating speed, respectively.

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

  • Meltem, Serdaroglu;Berker, Nacak;Merve, Karabiylkoglu
    • Food Science of Animal Resources
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    • v.37 no.3
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    • pp.376-384
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    • 2017
  • The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

Synthesis and Emulsion Properties of Self-emulsifiable Polyethylene Waxes (자기유화 폴리에틸렌 왁스의 합성 및 에멀젼 특성 연구)

  • Yang, Jeongin;Lee, Sangjun;Shin, Jihoon;Han, Won Hee;Hong, Min Hyuk;Kim, Young-Wun
    • 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.

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

  • Choi, Yun-Sang;Park, Kwoan-Sik;Choi, Ji-Hun;Kim, Hyun-Wook;Song, Dong-Heon;Kim, Jin-Man;Chung, Hai-Jung;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.30 no.6
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    • pp.910-917
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    • 2010
  • Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

A STUDY ON THE STABILITY, EFFICACY, AND EFFECT OF COLLOIDAL SILVER EMULSION

  • Yun, Kyung-Rho;Ji, Hong-Geun;Seo, Bong-Seok
    • Proceedings of the SCSK Conference
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    • pp.75-95
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    • 1999
  • A colloid refers to dispersed particles of a solid or liquid having the diameter of about $10^{-5}$ - $10^{-7}$. Such colloidal silver is produced by electrolysis. In this paper. colloidal silvers of various concentrations according to charge amount and time are produced, and their anti-microbial activities are measured. And optimum conditions for emulsion are measured by varying the concentration of colloidal silvers. Further, stability of the emulsion is measured with a Zeta potential. chrome meter by applying colloidal silvers to creams (W/Si. O/W, MLV).

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A Stability on the Solvents of Spectral Sensitizer for Photographic Emulsion (사진유제용 분광증감색소의 용매에 대한 안정성)

  • Kim, Yeoung-Chan
    • Journal of the Korean Applied Science and Technology
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    • v.14 no.2
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    • pp.65-70
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    • 1997
  • The symmetric naphthothiazolo carbocyanine is of industrial importance as red-sensitizing dye in the spectral sensitization of emulsion microcrystals in negative film-making. The stability on the solvents of naphthothiazolo carbocyanine dye was measured by UV-Vis spectrophotometer, and then all of solvents were stabilized sensitizer. The maximum absorption peak range in various solvents was $600nm{\sim}612nm$. But it was identified that only methanol can be used to photographic emulsion.

Roles of Fucoidan, an Anionic Sulfated Polysaccharide on BSA-Stabilized Oil-in-Water Emulsion

  • Kim, Do-Yeong;Shin, Weon-Sun
    • Macromolecular research
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    • v.17 no.2
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    • pp.128-132
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    • 2009
  • Fucoidan, a sulfated polysaccharide derived from brown seaweed, is an important material valued for its various biological functions, including anti-coagulation, anti-aging, and immune system support. In this study, we examined the potential of fucoidan as a novel emulsifying agent in BSA (bovine serum albumin)-stabilized emulsion at a neutral pH. We measured the dispersed oil-droplet size, surface zeta-potential and creaming formation of 0.5 wt% BSA emulsion (20 wt% oil traction) in the absence and presence of fucoidan. The average particle size and zeta-potential value were 625.4 nm and -30.91 mV in only BSA-stabilized emulsion and 745.2 nm and -44.2 mV in 1.0 wt% fucoidan-added BSA emulsion, respectively. This result suggested that some positive charges of the BSA molecules interacted with the negative charges of fucoidan to inhibit the flocculation among the oil droplets. The creaming rate calculated from the backscattering data measured by Turbiscan dramatically decreased in 1.0 wt% fucoidan-added BSA emulsion during storage. Accordingly, the repulsion forces induced among the oil particles coated with 1.0 wt% fucoidan in emulsion solution resulted in significantly increased emulsion stability. The turbidity of the BSA-stabilized emulsion at 500 nm decreased during five days of storage. However, the fucoidan-added BSA emulsion exhibited a higher value of turbidity than the BSA-stabilized emulsion did. In conclusion, an anionic sulfated fucoidan lowered the surface zeta-potential of BSA-coated oil droplets via the electrostatic interaction, and subsequently inhibited the flocculation among the oil droplets, thereby clearly minimizing the creaming and phase separation of the emulsion.