• Title, Summary, Keyword: Emulsion

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Emulsion Inversion and Emulsion Transition (에멀젼 변환과 에멀젼 전이)

  • Lim, Kyung-Hee
    • Journal of the Korean Applied Science and Technology
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    • v.21 no.4
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    • pp.267-273
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    • 2004
  • It has been 40 years since emulsion inversion was observed. Emulsion inversion is a phenomenon in which O/W emulsion inverts to W/O emulsion or vice versa. In other words, the dispersed and continuous phase of an emulsion is reversed after emulsion inversion takes place. For three-phase emulsions, not only emulsion inversion but also emulsion transition has been observed. In emulsion transition the continuous phase of an emulsion remains unchanged, but the dispersed emulsion drops, which is basically a two-phase emulsion, experience emulsion inversion at a certain temperature. Such temperature is called the emulsion transition temperature. Emulsion transition was a product of theoretical speculation and was experimentally observed for a couple of ternary amphiphile/oil/water systems. This phenomenon is a novel one, which has been unreported to date. In this article emulsion inversion and emulsion transition are compared and discussed.

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

  • Utama, Dicky Tri;Jeong, Haeseong;Kim, Juntae;Lee, Sung Ki
    • Food Science of Animal Resources
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    • v.38 no.3
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    • pp.580-592
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    • 2018
  • The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

Preparation and Evaluation of Vitamine A palmitate Dry Emulsion (비타민 A 팔미틴산 건조 유제의 제조 및 평가)

  • Lee, Jong-Pyo;Han, Kun
    • Journal of Pharmaceutical Investigation
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    • v.30 no.4
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    • pp.259-266
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    • 2000
  • Vitamin A palmitate, an oily drug which has low chemical stability and is poorly absorbed in the intestine, was formulated into a novel powdered dosage form. This is designated as a redispersible dry emulsion by freeze-drying technique. Before preparing a dry emulsion, vitamin A palmitate oil in solid in water (O/S/W) emulsion with soybean oil and coconut oil using Aerosil 200 as an emulsion stabilizer and polyoxyethylene-polyoxypropylene-blockcopolymer (Pluronic F68) as a surfactant was prepared. The resultants of the stability tests indicated that vitamin A palmitate O/S/W emulsion was improved on increasing the oil content of the formulation. The resultant dry emulsion particles have a good stabilities and free flow properties and readily released the oily droplets to form stable emulsions on rehydration. The drug releasing property from the resultant dry emulsion particles was dependent on factors such as amount of oily carrier(soybean oil) and surfactant(Pluronic F68) formulated. Above 80% of vitamin A palmitate content was released from the dry emulsion for 1 hour. It was deduced that vitamin A palmitate dry emulsion was definitely suitable for oral administration, since small droplets of vitamine A palmitate from the dry emulsion may alter the drug absorption profile resulting in bioavailability enhancement.

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An Experimental Study on the Combustion Characteristics of Wastewater-Emulsion Fuel (Emulsion(B.C유+폐수)연료의 연소효율에 관한 실험적 연구)

  • 정진도
    • Journal of Energy Engineering
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    • v.12 no.4
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    • pp.267-273
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    • 2003
  • Emulsion fuel is a very attractive fuel because of its energy saving and pollution prevention properties. We investigated and compared the combustion efficiency of B-C oil and emulsion fuel i.e. fuel made from the mixture of B-C oil and waste water. By installing an R-type thermocouple and an optical pyrometer on each side of the boiler, and by placing a combustion analyzer at the point of gas emissions, We were able to measure and compare each flame temperature, combustion rate and the concentration of emitted gas when B-C oil and emulsion fuel are burned. The following results were obtained: The flame temperature of emulsion fuel at the front and rear of the boiler is about 50$^{\circ}C$ lower than the flame temperature of B-C oil. The reason for this difference in temperature is that both latent and sensible heat is lost due to the moisture in the waste water of emulsion fuel. An analysis of emitted gases shows that when emulsion fuel is used polluting substances decrease also the concentration of CO becomes considerably lower. The combustion efficiency for B-C oil and emulsion fuel is 85.5% and 84.8% respectively.

Lymphatic Delivery of Oral Anticancer Tegafur by Emulsion Formulations

  • Lee, Yong-Bok;Koh, Ik-Bae
    • Journal of Pharmaceutical Investigation
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    • v.23 no.3
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    • pp.19-30
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    • 1993
  • The influence of emulsion type of tegafur, an oral anticancer agent, on lymphatic transport was studied in rats. The water-in-oil-type of emulsion and the oil-in-water-type emulsion of tegafur each in 50 mg, calculated in terms of tegafur, were prepared by adding tegafur aqueous solution to sesame oil containing hydrogenated castor oil following ultrasonic treatment, and then the prepared emulsions and aqueous solution as a comparative formulation were administered orally to rats (50 mg/5 ml/kg). The concentration levels of tegafur in plasma of femoral artery and lymph from thoracic duct cannula were measured simultaneously along a time course after administration and the pharmacokinetic parameters were investigated. At the same time, we examined the above described factors of 5-FU which is known as an active metabolite of tegafur. In comparison with tegafur solution, AUC and mean residence time of plasma tegafur were significantly increased in w/o-emulsion but significantly decreased in o/w-emulsion. Lymph flow rates were similar in both solution and w/o-emulsion but half in o/w-emulsion. Ratios between area under the lymph and plasma concentration time curves were always less than 1 reflecting the passive lymphatic delivery after oral administration of the prepared tegafur emulsions, but those to the 5-FU in the case of w/o-emulsion were more than 1. These results suggested that lymphatic delivery of tegafur by w/o-emulsion was more effective than that by o/w-emulsion due to its differences of formation ability of chylomicrons.

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Effect of protein and oil concentration on the emulsion stability of soy protein isolate (단백질과 기름농도가 분리대두단백질의 유화안정성에 미치는 영향)

  • Hwang, Jae-Kwan;Kim, Young-Sook;Pyun, Yu-Ryang
    • Applied Biological Chemistry
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    • v.35 no.6
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    • pp.457-461
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    • 1992
  • The emulsion stabilizing properties of soy protein isolate (SPI) were investigated in terms of the protein and oil concentration. Particularly, the dependence of emulsion stability on the oil particle size and viscosity of emulsion was studied in conjunction with the adsorption pattern of protein onto the water/oil interface during emulsification. The data showed that increasing protein concentration decreased the oil particle size and increased the emulsion viscosity, resulting in the enhanced emulsion stability. In contrast, increasing oil concentration increased both the oil praticle size and the emulsion viscosity, and thus emulsion stability varied depending on which factor predominated the overall emulsion system.

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Development and Evaluation of Polymer-Modified Asphalt Emulsions Used for Tack Coats (택코트용 폴리머 개질 유화아스팔트 개발 및 성능 평가)

  • Kim, Yeong Min;Im, Jeong Hyuk;Hwang, Sung Do
    • International Journal of Highway Engineering
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    • v.17 no.2
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    • pp.39-46
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    • 2015
  • PURPOSES: The objectives of this study were to develop a new polymer-modified emulsion for application to tack coats and to evaluate its properties by comparing it with other types of asphalt emulsions, with the goal of providing an enhanced tack coat material for use in construction. METHODS: Modified asphalt binders were developed from using SBS and SBR latex in the laboratory, and their fundamental properties, such as their penetration index and PG grade, were evaluated. Based on the properties, a new tack coat material was developed. To evaluate the newly developed asphalt emulsion, the bonding strength between the two layers of HMA was measured by applying a uniaxial tensile test and shear test. For the tests, a total of four different conditions were applied to the specimens, including the developed asphalt emulsion, latex modified asphalt emulsion, conventional asphalt emulsion, and non-tack coating. RESULTS AND CONCLUSIONS: Overall, the developed asphalt emulsion exhibits the best bonding strength behavior among all of the three types. Also, the two types of polymer-modified emulsions were found to be better for application for use as a tack coat than a conventional emulsion. Especially, at a high temperature ($50^{\circ}C$), the conventional asphalt emulsion no longer acts as a tack coating material. Therefore, the polymer-modified emulsion should be considered for application to tack coat construction during the summer.

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

  • Choi, Yun-Sang;Kim, Young-Boong;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Jeong, Tae-Jun;Park, Jinhee;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.35 no.2
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    • pp.258-264
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    • 2015
  • This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

STUDY ON THE STABILITY OF O/W AND MLV EMULSION CONTAINING DIHYDROXYACETONE

  • Joo, Yong-Joon;Han, Yeoung-Jun;Joo, Yong-Ho;Jeon, Young-Hwan
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.24 no.3
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    • pp.123-128
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    • 1998
  • Dihydroxyacetone (DHA) has been used as a self tanning agent and many emulsion formulations containing DHA have been studied. In an emulsion, many factors which have negative effect on DHP and the resultant DHA decomposition can destabilize the emulsion base. In this study, two kinds of emulsion with 5% DHA were prepared, O/W type emulsion and Multilamellavesicle (MLV) type emulsion to compare the stabilization effects of both emulsions on the DHA. The OHA concentration was analyzed quantitatively by high performance liquid Chromatography (HPLC), also the pH and viscosity of both emulsions were measured for stability. This process was carried out over 4 months. For HPLC, a bondaclone $C_{18}$ column with a mobile phase of distilled water and UV detector were used. The results of these experiment showed that DHA is more stable in an MLV emulsion than it is in an O/W type emulsion.

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