• Title, Summary, Keyword: Emulsion stability

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Effects of HLB value on oil-in-water emulsions: Droplet size, rheological behavior, zeta-potential, and creaming index

  • Hong, In Kwon;Kim, Su In;Lee, Seung Bum
    • Journal of Industrial and Engineering Chemistry
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    • v.67
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    • pp.123-131
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    • 2018
  • Using mixed nonionic surfactants Span/Tween, we investigated the effects of HLB value on the O/W emulsion stability and rheological behaviors. In this study, MS-01 (Span 60 & Tween 60) and MS-02 (Span 80 & Tween 80) was used as mixed nonionic surfactants. We considered required HLB value 10.85 and selected corresponding HLB value range 8-13. The droplet size distributions, droplet morphology, rheological properties, zeta-potential and creaming index of the emulsion samples were obtained to understand the mechanism and interaction of droplets in O/W emulsion. The results indicated that optimal HLB number for O/W emulsions was 10.8 and 10.7, while using MS-01 surfactant and MS-02 surfactant respectively. MS-01 (HLB = 10.8) sample and MS-02 (HLB = 10.7) sample showed smallest droplet size and highest zeta-potential value. Rheological properties are measured to understand rheological behaviors of emulsion samples. All emulsion samples showed no phase separation until 30 days storage time at $25^{\circ}C$.

STUDY OF STABILITY AND EFFECT OF COLLOIDAL SILVER IN VARIOUS EMULSIONS (Colloidal Silver Emulsion에서 안정성과 효능, 효과에 관한연구)

  • 지홍근;윤경로
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.24 no.1
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    • pp.48-73
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    • 1998
  • Colloid refers to dispersed particles of solid or liquid having diameters of $10^{-5}$ to $10^{-7}$cm, among which colloidal silver is produced by electrolysis. Colloidal silver of various concentrations according to charge and time were formed, antimicrobial activity of colloidal silver was measured. And, the optimum conditions for emulsion were determined by changing the concentration of coloidal silver. Also, the stability of the emulsion was measured by zeta potential and chroma meter by applying colloidal silver to creams(W/S, O/W, MLV)

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A study of the Emulsifying Properties of Kidney Bean Protein Isolate (분리 강남콩 단백질의 유화특성에 관한 연구)

  • 최희령;손경희;민성희
    • Korean journal of food and cookery science
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    • v.5 no.2
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    • pp.9-17
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    • 1989
  • This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein ($60^{\circ}C$), 82.08 m1 oil/100 mg protein ($80^{\circ}C$) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7 (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% ($80^{\circ}C$),23.7%($100^{\circ}C$) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2 M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2 M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 ($40^{\circ}C$). In the case of pH 7, the highest value was 105,000 cpa at $100^{\circ}C$.

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Preparation of Cosmeceuticals Containing Broussonetia kazinoki Extracts: Optimization Using Central Composite Design Method (닥나무 추출물이 함유된 Cosmeceuticals의 제조: 중심합성계획모델을 이용한 최적화)

  • Hong, Seheum;Park, Bo Ra;Lee, Seung Bum
    • Applied Chemistry for Engineering
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    • v.29 no.6
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    • pp.682-689
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    • 2018
  • In this paper, the stability criteria of cosmeceuticals emulsion containing Broussonetia kazinoki extracts was established using the central composite design model. As optimization conditions of the emulsification using the central composite design model, concentrations of the emulsifier and emulsion stabilizer were used as a quantitative factor while emulsion stability index (ESI) and polydispersity index (PDI) were used as a reaction value. The targeted values of ESI and PDI were estimated as over 60% and the minimum number, respectively. Optimized concentrations of the emulsifier and emulsion stabilizer were 3.73 and 3.07 wt%, respectively, from the emulsification optimization based on ESI and PDI values. The estimated reaction values of ESI and PDI were 60% and 0.585, respectively. As concentrations of the emulsifier and emulsion stabilizer increased, the stability of the emulsion prepared tended to increase. The emulsifier was one of the most influential factors for ESI than the emulsion stabilizer. On the other hand, the PDI value was similarly affected by both the emulsion and emulsion stabilizer. The ESI of the cosmeceuticals emulsion prepared under experimental conditions deduced from the central synthesis planning model showed at least about 45% of the stability. However, all of the emulsions were separated after 4 weeks from the initial preparation. When the concentration of the emulsifier was more than 3.72 wt%, the ESI value was over 60%. Also the layer separation rate decreased with increasing the emulsion stabilizer concentration.

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

  • Serdaroglu, Meltem;Nacak, Berker;Karabiyikoglu, Merve;Keser, Gokcen
    • Food Science of Animal Resources
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    • v.36 no.6
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    • pp.744-751
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    • 2016
  • The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

Manufacturing Process of Translucent Microemulsion and Its Stability (Translucent Microemulsion의 제조 공정과 안정성)

  • Bae, Duck-Hwan;Shin, Jae-Sup
    • Journal of the Korean Applied Science and Technology
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    • v.17 no.3
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    • pp.167-173
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    • 2000
  • The process variables for the manufacture of translucent microemulsion prepared with 2-octyl dodecanol, 12-hydroxy stearic acid cholesteryl , POE(40)HCO and 1,3-butandiol were examined initially (primary emulsion) and following aging for three months. The techniques empolyed in this study were particle size, turbidity, interfacial tension and microfluidizer. Particle size analysis and turbidity measurement to evaluate the emulsion stability were used. It was concluded that the process of the emulsification was an important indicator of the stability of the translucent microemulsion. From the particle size and and turbidity measurement of translucent microemulsion, adding the surfactant to the oil phase before the emulsification was found to be the most important factor for the stability of emulsions. We found that interfacial tension of the adding the surfactant to the oil phase is lower than that of the adding the surfactant to aqueous phase. In spite of hydrophilic surfactant, adding the surfactant to aqueous phase produced inferior emulsion to that to oil phase.

Changes of Emulsifying and Foaming Properties of Soy Protein with an Calcium , HCI and Microbial IJ-3 Strain Enzyme

  • Park, Yang-Won;Kim, Young-Jeon
    • Preventive Nutrition and Food Science
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    • v.1 no.1
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    • pp.53-58
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    • 1996
  • The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10and wide range of temperature(20~8$0^{\circ}C$). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 4$0^{\circ}C$. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.

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Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins

  • Davaatseren, Munkhtugs;Hong, Geun-Pyo
    • Food Science of Animal Resources
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    • v.34 no.6
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    • pp.808-814
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    • 2014
  • This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

Emulsion Stability of Low Viscosity W/O Emulsion and Application of Inorganic Sunscreen Agents (저점도 W/O 에멀젼의 유화 안정성 증진 및 무기 자외선 차단제의 적용)

  • Yeon, Jae Young;Seo, Jeong Min;Kim, Tae Hoon;Shim, Jae Gon
    • Journal of the Korean Applied Science and Technology
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    • v.35 no.3
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    • pp.985-1001
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    • 2018
  • In this study, we tried the various experiments using the emulsifier, electrolyte, stabilizer and gelling agent in order to improve a stability of low viscosity W/O emulsion. As a result, when we used polyglyceryl-4 diisostearate/polyhydroxystearate/sebacate as a main emulsifier, PEG-30 dipolyhydroxystearate and cetyl PEG/PPG-10/1 dimethicone as a co-emulsifier for stable emulsification system, 0.5 % sodium chloride as an electrolyte, 1 % distearyldimonium chloride as a stabilizer, 0.5 % glyceryl behenate/eicosadioate as an oil gelling agent, emulsion particle is the best. Also, we got the stable and low viscosity W/O emulsion maintained at a constant viscosity at 2,000 cps or less. In addition, we were able to examine the possibility of development of low viscosity fluids type sunscreens with excellent feeling and stability through the application of inorganic sunscreen agents.

Effect of Size Distribution of Oil Particles with Emulsifiers and Stabilizers on the Emulsion Stability of Mayonnaise (유화.안정제의 종류에 따른 지방구의 입도 분포가 Mayonnaise의 유화안정성에 미치는 영향)

  • 이영엽
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.2
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    • pp.204-209
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    • 2001
  • The effects of size distribution of oil particles on the emulsion stability of mayonnaise were studied as follows; The stability of mayonnaise has concerned closely with the viscosity and the size distribution of oil particles. Mostly, if the viscosity was increased, the stability was improved, and the distribution of oil particles was uniform and the less the variation, the more the stability. 75% of oil concentration of sample showed the highest viscosity, also the size of sample was the most uniform, compared to other concentration. Mayonnaise prepared with whole egg was unstable, and the size of oil particles was double larger than the case prepared with only the yolk. Addition of xanthan gum increased, the viscosity and the stability by centrifuge so that the more stable mayonnaise could be prepared. The result of using log-normal density function by Heldmann represented that the normal size of sample adding 0.6%-soluble starch and sample N in non-adding control was increased, while those of sample adding xanthan gum and soluble starch at the same time didn't change.

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