• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.155-159
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• 2017

This study was to evaluate the effect of the moisturizing cream containing five kinds of plants extracts for human facial improvements such as hydrating ability, transepidermal water loss and erythema reaction. The antioxidant activities of yellowish natural colorants, extracted from five kinds of plants (Ceramium kondoi, Phellodendron amurense, Carthamus tinctorius, Gardenia jasminoides for. grandiflora and Aphis chinensis) were tested. Twenty-one volunteers were subjected to analyze the effects, and each result was determined by treating the complex cream containing plants extracts on their skin in three times. The moisture content on skin was significantly increased more than 50% by treating the cream containing five kinds of plants extracts. The transepidermal water loss was reduced and the level of the skin erythema reaction was improved after treatment of the complex cream. Survey analysis showed that the volunteers had highly satisfaction on the tested creams. The results suggest that the complex cream containing five plants extracts had an improved effect on facial skin, and therefore can be used as moisturizing ingredients in the related industry.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.2
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• pp.129-136
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• 2011

The moisturizing effect and stability of a cream containing 0.25 % Inula britannica flower ethyl acetate fraction were investigated. The pH, viscosity, and absorbance were measured under 4 different temperature conditions(4, 20, 37, and $45^{\circ}C$) and under the sun light at 2 week intervals for 12 weeks. The variations in pH and viscosity of all experimental creams were similar to those of control cream. The absorbance variations of the extract from experimental cream at 330 nm were in the order: under the sun > 45 > 37 > 25 > $4^{\circ}C$. It shows that ethyl acetate fraction in the cream can be oxidized under the sun. In addition, any change in color or smell was not observed through 12 weeks of the experimental period. These results showed that the cream were stable. Accordingly, it is suggested that further study is needed to provide more information to the manufacturers, who are seeking for the application of the extract to improve the anti-oxidant and antibacterial activities and stability of cosmetic products.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.205-213
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• 2012

In this study, the stability of cream containing the ethyl acetate fraction of C. obtusa leaf extract was evaluated. The pH, viscosity, and absorbance were measured under the 4 different temperatures (4, 25, 37 and $45^{\circ}C$) and under the sun light during the 12 weeks. The control cream without containing the extract did not show pH change under the different temperatures mentioned above. However, the pH of the cream with the extract was decreased 0.11 at $4^{\circ}C$ and $25^{\circ}C$. Under the $37^{\circ}C$, $45^{\circ}C$ and sun light condition, the pH was decreased 0.55, 0.84 and 0.59, respectively. After treating the cream for 12 weeks under the different temperatures, the viscosity was measured for the cream containing the extract and control cream. The values were decreased by 2,404 cPs in average compared to the initial value for the former and control cream were decreased by 1,296 cPs in average for the latter. On the other hand, the viscosity of control cream treated under the $45^{\circ}C$ for 12 weeks was decreased (1,915 cPs) relative to the cream containing the extract, which showed 3,810 cPs decrease in viscosity. The cream containing the extract did not show absorbance change at $4^{\circ}C{\sim}37^{\circ}C$ for 12 weeks. Instead, the absorbance of the cream treated under $45^{\circ}C$ and sun light condition was decreased 32.5 % and 35.2 %, respectively. This decrease in absorbance is relatively small compared to the 54.8 % decrease of the extract sampled from the cream using ethanol solution. This indicates that the extract is stabilized in the cream. In addition, any change in color or smell was not observed through 12 weeks of the experimental time period. Also physical changes as creaming and cohesion were not shown. The results show that the cream containing C. obtusa leaf extract was relatively stable. However, it is concluded that it is still not clear in the stability of the cream containing the extract when it is stored for a long time. Accordingly, it is suggested that further study is needed for the application of the extract to cosmetics.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.730-735
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• 1993

This study was performed in order to clarify whether the creaming power of lard could be improved by random interesterification. The physicochemical properties, solid fat content, consistency, and creaming power of fat, and sensory evaluation on cream were investigated. The temperature of SFC $5{\sim}30$ showed the wider range from $10^{\circ}C\;to\;33^{\circ}C$ in random interesterified lard than that from $16^{\circ}C\;to\;30^{\circ}C$ in lard. The consistency of random interesterified lard was gradually decreased as temperature was increased, and was about $2000g\;per\;cm^{2}$ at low temperature level below $10^{\circ}C$. The sensory evaluation at maximum over ruu indicated that texture, polish and solubility of the cream made with random interesterified lard was slightly lower than that with lard, but random interesterified lard greatly improved the viscosity and firmness of cream. As the result of this study, the creaming power of lard was increased by random interesterification. Especially, the random interesterified lard could be considered as the better fat materials used in winter cream.

• 베이커리
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• no.10 s.327
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• pp.37-47
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• 1995

• 베이커리
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• no.11 s.376
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• pp.110-111
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• 1999

• 베이커리
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• no.4 s.405
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• pp.138-139
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• 2002

• 베이커리
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• no.2 s.367
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• pp.80-81
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• 1999

• 베이커리
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• no.1 s.354
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• pp.116-117
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• 1998

• 베이커리
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• no.3 s.380
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• pp.114-115
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• 2000