• Title, Summary, Keyword: Emulsion stability

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Stable Liquid Paraffin-in-Water Nanoemulsions Prepared by Phase Inversion Composition Method (조성 상전이 방법으로 제조된 안정한 액상 파라핀-물 나노에멀젼)

  • Kim, Eun Hee;Cho, Wan Goo
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.40 no.2
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    • pp.133-139
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    • 2014
  • Oil-in-water nanoemulsions were prepared in the system of water/Span 80-Tween 80/long-chain paraffin oil via the PIC (phase inversion composition) method. With the increase of preparation temperature from $30^{\circ}C$ to $80^{\circ}C$, the diameter of emulsion droplets decreased from 120 nm to 40 nm, proving the formation of nanoemulsions. By varying the HLB (hydrophilic lipophilic balance) of mixed surfactants, we found that there was an optimum HLB around 12.0 ~ 13.0 corresponding to the minimum droplet size. The viscosity of nanoemulsions clearly increased with droplet volume fraction, f, but the droplet size slightly increased. Significantly, at ${\phi}{\leq}0.3$, the size distribution of nanoemulsions kept constant more than 2 months. These results proved that the viscous paraffin oil can hardly be dispersed by the PIC method at $30^{\circ}C$, but the increase in preparation temperature makes it possible for producing monodisperse nanoemulsions. Once the nanoemulsion is produced, the stability against Ostwald ripening is outstanding due to the extremely low solubility of the liquid paraffin oil in the continuous phase. The highly stable nanoemulsions are of great importance in cosmetic applications.

Effect of Containers on the stability of Malathion emulsion concentrates (E.C.) (Malathion 유제(乳劑)의 포장용기(包裝容器)에 따른 경시변화(經時變化))

  • Lee, D.S.;Lee, J.Y.;Lee, S.H.
    • Applied Biological Chemistry
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    • v.7
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    • pp.15-19
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    • 1966
  • In order to investigate the stability of the major component of malathion E.C. product, dimethyl S-(1, 2-dicarboxyethoxyethyl) dithiophosphate, toward the quality of glasswares as container, the amount of extractable inorganic components, change of pH and decomposition of the major component of the product were examined during the storage in brown-colored bottles of 100 ml. volume from 3 different companies in comparison with that in a Pyrex flask. 1. Malathion E.C. product was put in three containers A,B and C, and any changes occurring in storage were analyzed at three intervals of 60, 120 and 240 days. 2. It was shown that the amounts of Si, Mg, K, Ca, and Na extracted during these periods of storage differed markedly depending on the qualify of container. Container A revealed ten times higher extraction of Na and Ca than container B and C in a 8-month period. 3. Three commercial containers revealed the shift of pH from 6.5 to alkaline reaction in the storage whereas the Pyrex flask did not show any detectable change. In particular, the pH in container A changed to 9.2 in 60 days and 9.9 in 240 days. 4. The decomposition of malathion was the greatest in container A which showed the decomposition of 7.37% in 240 days. On the other hand, 0.5% was decomposed in the Pyrex flask. 5. The decemposition of malathion had a high correlation with the change of pH of water· in the same container, $r^2$ being 0.899. From the above results, it is concluded that about 10% of malathion E.C. product is decomposed in a year due to the alkaline metallic salts extracted from the container when it is stored in glassware bottles of lower quality.

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Physicochemical and Functional Properties of Commercial Whey Powders (시판 유청분말의 이화학적 및 기능적 특성)

  • Cho, Soo-Jin;Hong, Youn-Ho
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.151-155
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    • 1995
  • In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were $5.85{\sim}6.33$, while those of domestic $5.70{\sim}6.43$. The titratable acidity values of imported whey powders were $0.11{\sim}0.18%$, while those of domestic products $0.10{\sim}0.24%$. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were $1.31{\sim}2.10%,\;7.37{\sim}7.49%,\;11.54{\sim}12.14%,\;0.82{\sim}1.40%\;and\;64.43{\sim}72.66%$, respectively, while those of domestic products $2.11{\sim}2.81%,\;5.39{\sim}8.03%,\;10.41{\sim}20.03%,\;1.88{\sim}2.54%\;and\;54.32{\sim}68.42%$, respectively. The active SH group contents of imported whey powders were $0.36{\sim}0.82{\mu}M/g$, while those of domestic products ranged $0.29{\sim}4.83{\mu}M/g$. The protein solubility of imported whey powders were $54.50{\sim}82.26%$, while that of domestic products $26.93{\sim}68.44%$. The emulsifying capacity and the emulsion stability of imported whey powders were $5.83{\sim}12.53cm^{2}/g$ and $10.24{\sim}12.45%$, respectively, while those of domestic products $6.19{\sim}11.28cm^{2}/g$ and $7.28{\sim}9.93%$, respectively. The foam overrun and stability of imported whey powders were $4.34{\sim}5.54%$ and $0.49{\sim}0.66%$, respectively, while those of domestic products $2.56{\sim}4.24%$ and $0.15{\sim}0.35%$, respectively.

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A Study on the Formation of Lamellar Liquid Crystalline Using Skin Mimicking Surfactant (피부모사체 계면활성제를 사용한 라멜라 액정의 생성에 관한 연구)

  • Kim, In-Young;Nam, Eun-Hee;Shin, Moon-Sam
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.3
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    • pp.484-495
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    • 2020
  • This study is a mixed surfactant (MimicLipid-MSM1000) that forms the same structure as that of the stratum corneum, sucrose distearate, polyglyceryl-2 dioleate, fermented squalane, ergosterol, 10-hydroxystearic acid, mixture consisting of was synthesized. When using 2~5 wt% of this mixed surfactant, it was possible to make an artificial skin mimetic that forms a multi-layer lamellar structure of 5~30 layers. An emulsion was prepared using this mixed surfactant, and a multi-layered lamellar phase was formed and analyzed mechanically. The appearance of this surfactant was a light brown hard wax, the hydrophilic lipophilic balance (HLB) was 12.53, the critical parameter value was 0.987, and the acid value was 0.13. Stability according to pH change was also stable in acidic (3.8), neutral (7.2) and alkaline (10.8). The particle size of the liquid crystal was found to be the most stable maltese cross lamellar crystalline droplet at 5~25mm. The size of the emulsified particles according to the change in the speed of the homo agitator is 2500 rpm (17.9mm±2.6mm), 3500rpm (12.5mm±2.1mm), 4500rpm (6.2mm±1.8mm) particles were formed. Liquid crystal forming particles were observed through a polarization microscope, and the formation structure of the liquid crystal was precisely analyzed with a scanning electron microscope (cryo-SEM). As an application field, it is expected that it will be widely applicable to the development of various prescriptions, such as various skin care cosmetics, makeup care cosmetics, and scalp protection cosmetics, by using a skin-mimicking surfactant.

Functional Properties of Soybean Curd Whey Concentrate by Nanofiltration and Effects on Rheological Properties of Wheat Flour Dough (나노여과에 의한 순물 농축액의 기능적 특성 및 밀가루 반죽의 리올로지 성질에 미치는 영향)

  • Eom, Sang-Mi;Kim, You-Pung;Chang, Eun-Jung;Kim, Woo-Jung;Oh, Hoon-Il
    • The Korean Journal of Food And Nutrition
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    • v.19 no.3
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    • pp.243-253
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    • 2006
  • This study was designed to investigate the feasibility of utilizing concentrates of sunmul(soybean curd whey), the waste by-product of soybean curd processing, as functional food ingredients. Sunmul was concentrated by nanofiltration fo11owing ultrafiltration and then freeze-dried. The oil adsorption capacity of the nanofiltraion(NF) powder(97.33g/100g) was similar to that of sunmul powder(94.17g/100g), but was lower than that of ISP(isolated soy protein). However, the water holding capacity of NF powder could not be determined because the NF powder completely dissolved in water. The protein solubilities of sunmul powder and ISP in distilled H$_{2}$O, 0.1M and 0.5M NaCl were lowest at pH 4.0 and increased at more acidic or alkaline conditions. However, the protein solubility of NF powder was at its minimum at pH 6.0 and increased at more acidic or alkaline conditions. Emulsifying activity indexes of NF powder in 4% and 6% solution were minimal at pH 4.0 and 6.0, respectively, which were 3 to 8 times lower than that of sunmul powder. The emulsion stability of 4% sunmul solution was lowest at pH 4.0, but that of NF powder was highest at pH 5.0 and decreased at more acidic or alkaline conditions at all concentrations of solution. The total free amino acid contents of protein in sunmul, and NF power were 99.07 and 2,110.10mg%, respectively, and NF powder exhibited especially high threonine content. Rapid viscosity analysis of dough with 1 to 5% added NF powder demonstrated that all of the peak and final viscosities decreased with increasing NF powder concentration compared to the control.

Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran (미강 추출 식이섬유 혼합물을 첨가한 돈육 유화물의 품질특성)

  • Choi, Yun-Sang;Jeong, Jong-Youn;Choi, Ji-Hun;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Shim, So-Yeon;Paik, Hyun-Dong;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.27 no.2
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    • pp.228-234
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    • 2007
  • The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. $CIE\;L^*-\;and\;CIE\;b^*-value$ of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE $a^*-value$ of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.

Quality Characteristics of Low Fat Salad Dressing with Spirulina during Storage (스피루리나 첨가 저지방 샐러드 드레싱 저장 중 품질 특성)

  • Cho Han;Yang Yun-Hyoung;Lee Kun-Jong;Cho Yong-Sik;Chun Hye-Kyung;Song Kyung-Bin;Kim Mee-Ree
    • Korean Journal of Food Preservation
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    • v.12 no.4
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    • pp.329-335
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    • 2005
  • Storage quality characteristics of low fat salad dressing with spirulina($0.28\%$) was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to $30\%$, which was $25\%$ of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size($15{\sim}2.0\;{\mu}m$: $11.4\%$ for control, $30.1-32.3\%$ for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto $10\%$ for storage at $5^{\circ}C$ and $15\%$ for storage at $10^{\circ}C$. Antioxidant activity of salad dressing decreased according to the storage temperature and time: $IC_{50}$ values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at $5^{\circ}C$ and 194.6 mg/mL at $10^{\circ}C$. Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.