• Title, Summary, Keyword: emulsifier

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The Texture and Descriptive Sensory Characteristics of a Korean Rice Cake(Karedduk) with Added Emulsifier (유화제 첨가 떡의 텍스처와 관능적 묘사 특성)

  • Kim, Sang-Sook;Chung, Hae-Young
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.427-432
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    • 2007
  • The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

Relationship between Emulsion Stability Index and HLB Value of Emulsifier in the Analysis of W/O Emulsion Stability (W/O형 유화계의 유화안정성 분석에 있어서의 유화안정지수와 HLB값과의 관계 규명)

  • Chang, Pahn Shick;Shin, Myung Gon;Lee, Won Myo
    • Analytical Science and Technology
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    • v.7 no.2
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    • pp.237-243
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    • 1994
  • The stability of W/O emulsions (milk fat : water=4 : 1, w/w) containing various emulsifiers was compared to determine the effect of different chemical types of emulsifiers in relation to the change of HLB value caused by emulsifier type and the influence of single vs. binary emulsifier systems. These variables were compared at emulsifier HLB values of 0.5~16.7 and at emulsifier concentrations of 1.0~3.0%(w/w). Eleven emulsifiers used as 11 different single mixtures and 16 different binary mixtures were evaluated in W/O type emulsion systems containing 20.0%(w/w) of water in milk fat. This W/O emulsion was stable (more than 90.0 of ESI value) in the range of low value of emulsifier HLB (less than 4.7 of HLB value). All the ESI values of binary emulsifier systems were higher than those of single emulsifier systems. But, the influence pattern of emulsifier HLB on this emulsion stability in single emulsifier systems was very similar to the trend in binary emulsifier systems.

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The physicochemical properties of rice extrudate by addition of emulsifier(Glycerin fatty acid ester)

  • 고광진
    • Journal of the East Asian Society of Dietary Life
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    • v.2 no.2
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    • pp.277-282
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    • 1992
  • This study was designedto investigate changes in phsicochemical properties of rice extrudate with added glycerin fatty acid ester extruded by single screw extruder. According to emulsifier content, expansion ratio and water solubility index were represented minimum in rice extrudate with added 2.0% and 2.5% glycerin fatty acid ester. Extrudate with added 1.5% emulsifier revealed lowest break strength and bulk density, so got a tender and light texture. Meanwhile water absorption index was showed maximum at 1.5% emulsifier content. As emulsifier content increased, lightness raised. By the microstructure obsorved with image analyzer, addition of emulsifier had decreased area and fractarea of air cells of cross section of extrudates. On the results of this research, quality of extrudate with added 1.5% glycerin fatty acid ester was considered very well than 100% rice extrudate, because of tender and light texture, highest water absorption indexand fine structure with higher lightness.

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Effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers

  • An, Ji Seon;Yun, Won;Lee, Ji Hwan;Oh, Han Jin;Kim, Tae Heon;Cho, Eun Ah;Kim, Gok Mi;Kim, Ki Hyun;Lee, Sung Dae;Cho, Jin Ho
    • Journal of Animal Science and Technology
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    • v.62 no.1
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    • pp.43-51
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    • 2020
  • This experiment was conducted to investigate the effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers. A total of 60 Ross 308 broilers were treated for two weeks. The three dietary treatments were: (CON) basal diet; (T1) basal diet + 0.1% exogenous emulsifier, and (T2) basal diet + 0.2% exogenous emulsifier. In Period 1 (0-7 days), broilers in the T2 group showed significantly higher body weight gain (BWG) (p < 0.05) and broilers in the T1 and T2 treatment groups had significantly lower feed conversion ratios (FCR) (p < 0.05). In Period 2 (8-14 days), broilers in the T2 treatment group had significantly higher feed intake (FI) (p < 0.05). Therefore, in this experiment (from days 0 to 19), BWG and FCR were affected (p < 0.05) by the T1 and T2 treatments. Additionally, the T1 and T2 treatments with added exogenous emulsifier in the broiler feed showed significantly higher energy digestibility (p < 0.05) than the CON treatment. Broilers fed the T2 diet had higher water-holding capacity (WHC) (p < 0.05) and cooking loss than the broilers fed the CON and T1 diets. Moreover, the shearing force in the meat was decreased (p < 0.05) in broilers fed the T2 diet. In conclusion, supplementation with exogenous emulsifier to broiler diets improved growth performance, energy digestibility, and meat quality. The optimal amount of exogenous emulsifier supplementation requires further investigation.

The Principle of Emulsifier in Food Application and Trends in Food Emulsifier Market (유화제 식품적용 원리 및 식품 유화제 시장 동향)

  • Choi, Mi-Jung;Kim, Honggyun;Lee, YunJung;Park, Dong Hyeon;Lee, SangYoon
    • Food Science and Industry
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    • v.51 no.2
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    • pp.136-147
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    • 2018
  • Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

A study on the viscosity-temperature characteristics of the emulsified heavy fuel oils (유화중유의 점도-온도특성에 관한 연구)

  • 전대희;김기준;이상태
    • Journal of Advanced Marine Engineering and Technology
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    • v.7 no.2
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    • pp.15-21
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    • 1983
  • Preparing for treatment and management of the emulsified fuel oil which will be generalized henceforth, this paper is an attempt to examine the viscosity-temperature characteristics of emulsified heavy fuel oil which is mixed with water and emulsifier in various mixture ratio by mechanical mixer. The experimental results are summarized as follows: 1. The viscosity-temperature characteristics of the emulsified C & B grade heavy fuel oil mixed with water of same or less weight, is changed according to log.log(v+0.6)=b-3.8log T. 2. The emulsifier has to be added to the emulsified A grade heavy fuel oil mixed with water of same or less weight, because it is instable. Especially if the emulsifier is sodium stearate, it is added more than 0.3% of the weight of oil and water. 3. In the emulsified A grade heavy fuel oil mixed with water and emulsifier, the higher the ratio of water addition becomes, the higher the viscosity is and the more the viscosity-temperature slope decreases. But the higher the ratio of emulsifier addition is, the more the viscosity-temperature slope increases. In this case, the linearity of viscosity-temperature characteristic curve is poorer than that of B and C grade heavy fuel oil. 4. In the emulsified A grade heavy fuel oil mixed with emulsifier of 0.3% or less, the emulsion type is O/W type when water addition ratio is 40%, but it is W/O type when it is 10%, 20%, 30% and 50%.

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Adhesive Properties of Acrylic Emulsion Pressure Sensitive Adhesives with Polymeric Emulsifier (고분자 유화제를 이용한 수성 아크릴 에멀션 점착제의 접착 물성)

  • 박명철;이명천
    • Polymer(Korea)
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    • v.27 no.6
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    • pp.596-602
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    • 2003
  • A Polymeric emulsifier was synthesized by solution polymerization with 2-ethylhexyl acrylate, n-butyl acrylate, and acrylic acid. A series of polymeric emulsifier have been used in the emulsion copolymerization of 2-ethylhexyl actryacrylate and n-butyl acrylate. The size of the synthesized latex particles was around 145 nm and its distribution was very narrow. Emulsion with polymeric emusifier showed no coagulum after 7 cycles of freeze-thaw test, while the emulsion with traditional emulsifier exhibited coagulum after 2 cycles. The adhesion tests showed that the initial tackiness and peel strength decreased as the molecular weight and acrylic acid content of polymeric emulsifier increased, whereas the holding power increased.

Optimization of the Conditions for the O/W Emulsion Containing ${\omega}3$ Polyunsaturated Fatty Acid (${\omega}3$계 고도불포화지방산을 함유한 고안정성 수중유적형 유화계의 확립)

  • Chang, Pahn-Shick;Cho, Gye-Bong
    • Korean Journal of Food Science and Technology
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    • v.30 no.5
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    • pp.1114-1119
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    • 1998
  • The stabilities of O/W emulsions (lipophilic core material:lipophobic wall material=3:2, w/w) containing various kinds of emulsifiers were compared to determine the optimal conditions of the HLB (hydrophilic lipophilic balance) value, the concentration and composition of emulsifier, the ratio of core material to the wall material, and the concentration and composition of polymers in the wall material. The effect of different chemical types of emulsifiers and the influence of single vs. binary emulsifier systems were compared with 13 kinds of emulsifier HLB values of $0.6{\sim}16.7$ at the concentration of 0.50%(w/w). The emulsion system was stable (more than 99.0 of ESI value) when the HLB value of the emulsifier was more than 11.0 or less than 2.8 of emulsifier HLB value. But it was unstable (less than 40.0 of ESI value) at the HLB value of the emulsifier between 3.4 and 8.6. Especially, we could find out the emulsion containing the emulsifier of polyglycerol polyricinoleate (PGPR, HLB 0.6) became stable creamy state. And, the ESI value of binary emulsifier system containing 0.25%(w/w) of PGPR and 0.25%(w/w) of polyoxyethylene sorbitan monolaurate (PSML, HLB 16.7) was higher than that of any single emulsifier system at the concentration of 0.50%(w/w). The highest emulsion stability was obtained in the liquefied wall material composed of 0.25%(w/v) of waxy corn starch and 0.50%(w/v) of agar.

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Strength Properties of Polymer-Modified Mortars Using Methylmethacrylate-Ethyl Acrylate Latexes according to Amount of Emulsifier (유화제 첨가량에 따른 MMA/EA 합성 라텍스 폴리머 시멘트 모르타르의 강도특성)

  • 형원길;조영철;김완기;이대수;소양섭
    • Proceedings of the Korea Concrete Institute Conference
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    • pp.421-424
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    • 2003
  • The purpose of this study is to clarify the effect of the emulsifier ratio on strength properties of the polymer-modified mortars using methylmethacrylate-ethyl acrylate(MMA/EA) latexes, and to obtain basic data necessary to develope appropriate latexes for cement modifiers. Polymer-modified mortars using MMA/EA latexes are prepared with various monomer ratios, and tested for air content, flexural and compressive strengths. From the test results, we knew that the water-cement ratio is decreased and the air content is increased with an increase in the amount of emulsifier. In general, the superior flexural and compressive strengths of polymer-modified mortars using MMA/EA latexes is obtained at a bound MMA content of 60 percent and a emulsifier ratio of 6 percent.

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Factors Affecting the Characteristics of Melamine Resin Microcapsules Containing Fragrant Oils

  • Hwang, Jun-Seok;Kim, Jin-Nam;Wee, Young-Jung;Jang, Hong-Gi;Kim, Sun-Ho;Ryu, Hwa-Won
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.11 no.5
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    • pp.391-395
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    • 2006
  • Microcapsules containing fragrant oils as a core material were prepared by in situ polymerization, using melamine-formaldehyde prepolymer as the wall material. The several parameters, such as stirring times, stirring rates, emulsifier types, emulsifier concentrations, and the viscosity of the core materials, affect the characteristics of the microcapsules. These parameters were investigated by the analyses of microcapsule size, particle size distribution, and morphology. The average microcapsule size decreased with an increase in stirring time, stirring rate, emulsifier concentration, and viscosity of the core material. It was also found that poly(vinyl alcohol) as a protective colloid could enhance the stability of the melamine-formaldehyde microcapsules.