• Elastomers and Composites
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• v.54 no.3
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• pp.241-246
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• 2019

Carbon master batch (CMB) rubber sheets, which are stored in stacks, are difficult to separate during reuse because of the adhesion between sheets caused by the stacked weight over time. To solve this problem, in the actual rubber product manufacturing process, various anti-tacking agents (solid powder or liquid surfactants) are applied to the sheet surface. In this study, the emulsion samples of zinc (Zn)-stearate/triethanolamine (TEA)-stearate mixtures were prepared using TEA-stearate as a surfactant, prepared using an industrially manufactured Zn-stearate powder, and their basic anti-tacking properties were studied. During the process of manufacturing emulsion, a heat treatment process and an auxiliary surfactant were introduced to improve the dispersion stability. Results showed that the heat-treated sample exhibited a significant improvement in terms of sedimentation, storage stability, and anti-tacking characteristics since the Zn-stearate particles were reduced to a smaller size by the heat-treatment than that of the original Zn-stearate powder.

• Bulletin of the Korean Chemical Society
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• v.22 no.6
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• pp.611-615
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• 2001

A new polynuclear complex of manganese stearate has been prepared by substitution of acetate with stearic acid. The stearate ion with long alkyl chain was used to isolate molecular $Mn_{12}$ cluster from each other. The $Mn_{12}$-stearate compound prepared is soluble in most organic solvents and resistant against water catalyzed reduction. The $Mn_{12}$-stearate compound shows similar electrochemical, magnetic properties to the pristine $Mn_{12}$-acetate.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.683-691
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• 2014

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at $25^{\circ}C$ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on the proximate composition of Samgyetang, including meat, broth, and porridge, or the hardness and spreadability of the porridge, although it resulted in significantly higher CIE $L^*$ values for the porridge. The CIE $L^*$ values of Samgyetang porridge with added sucrose stearate increased until 9 mon, while the control decreased until 6 mon, and the values for both changed insignificantly thereafter. The breast meat of Samgyetang treated with sucrose stearate showed higher percentages of polyunsaturated fatty acid after 3 mon and lower percentages of monounsaturated fatty acid after 6 mon compared to the control (p<0.05), while no significant differences were observed with the different sucrose stearate concentrations (p>0.05). The overall sensory acceptability scores were higher at sucrose stearate concentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.217-220
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• 2001

Enzyme production of calcium stearate was attempted by lipase, hydrogenated beef tallow that contain high level of stearic acid was used by substrate. 90% of hydrogenated beef tallow was converted into calcium stearate in 2.5hr. Calcium stearate that was produced by this method was purified and recovered through new method and this purified and recovered calcium stearate was compared with standard calcium stearate through FT- IR. This result showed the possible replacement of conventional process into enzymetic reaction process.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.13 no.3
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• pp.117-121
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• 2003

Nickel(Ni) powders were prepared from the mixture of nickel chloride and magnesium stearate by a hydrogen reduction process, and the effect of reaction temperature and the addition of magnesium stearate on the chracteristics of the powders were investigated. The effect of size reduction of nickel particles was observed in the presence of magnesium stearate owing to the inhibition of excess growth of paricles. The size reduction and the degree of agglomeration of the particles affected by the amounts of liqiud phase, which related to the increase of magnesium stearate.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.855-864
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• 2017

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.237-254
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• 2019

This study is focused on the effect of sodium stearate, which is a hydrophilic gelling agent affecting on the hardness of O/W solid sunscreen cosmetic. The sunscreen of the O/W (oil in water) type is stable, good in use, and relatively easier to stabilize than the sunscreen of the W/O (water in oil) type. Methods for increasing the stability by using emulsifiers, electrolytes, and wax or oil have been studied for solid sunscreen. This study was intended to develop a solid sunscreen stabilized by increasing the hardness using sodium stearate as an O/W type containing more than 40% moisture. Response surface methodology (RSM) was used to analyze the factors affecting the hardness of cosmetics, and sodium stearate, polyol and oil were used for each factor. The hardness and the reaction value was measured using a rheometer. As a result, sodium stearate showed a meaningful value (p < 0.05) among the three factors affecting hardness. In addition, the use of sodium stearate as a hydrophilic gelling agent increased the usability and stability of the solid sunscreen.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10c
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• pp.139-144
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• 1998

This study is intended to devolop the self waterproof agents for high performance concrete by analyzing the properties of fresh and hardened mortar with various addition ratios of the inorganic admixture and zinc stearate. As the results of the test, the flow and air content increase with the addition of expansive additives. When the replacement rate of silica fume increases, the flow decreases for the increased viscidity. And the flow and sir content decrease with the addition of zinc stearate. At hardened state, the compressive strength, tensile strength and flexual strength decrease with the addition of expansive additives and zinc stearate. With the increase of silica fume's replacement, they show a little decrease at early age and then increase gradually. Also, absorption and permeability show a steep decrease when zinc stearate is added, and a slack decrease with the replacement of silica fume.

• Journal of Pharmaceutical Investigation
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• v.41 no.2
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• pp.83-90
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• 2011

Main objectives of this study were to investigate the effects of a lubricant, magnesium stearate, as blended in a hydrophilic matrix tablet and to identify significant factors using a tablet ejection force and a swelling property. The characteristics of tablet ejection were evaluated with three different compression forces (30, 40, and 60 MPa) and two controlled factors, amount of magnesium stearate and its mixing time. A hydrophilic model drug (terazosin HCl dihydrate) was regarded as a default factor. Tablet swelling was also evaluated. The optimal amount of PEG compared to PEO was set to be 88.50% w/w. As the amount of magnesium stearate was varied from 0.79% to 2.20% w/w, the amount of PEO and PEG was adjusted to meet the tablet's total weight while maintaining the ratio between the two excipients constant. As the mixing time of magnesium stearate was increased, the tablet ejection force and the swelling property were decreased. As the amount of magnesium stearate was increased, the tablet ejection force and the swelling property were decreased since the increased mixing time and the amount of magnesium stearate induced hydrophobic properties of the matrix tablet more effectively. The ejection force of the tablet increased as a result of increase in the compression force, which means that the breaking of tablet/die-wall adhesion energy was also increased when the compression energy was increased. The results gavea valuable guide how to choose suitable amount of the lubricant with processing conditions for the development of hydrophilic matrix formulations.

• Proceedings of the Materials Research Society of Korea Conference
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• 1993.05a
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• pp.117-117
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• 1993