• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.29-32
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• 2007

This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.

• Journal of the Korean Applied Science and Technology
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• v.17 no.2
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• pp.67-75
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• 2000

Cosmetic industries have recently developed sun-block products, which are composed of W/O or O/W emulsion system. It was very difficult for waterproofing product to show the stability in W/O emulsion with $TiO_{2}$. To enhance the stability of W/O emulsion, it needs to be combined with the water and oil soluble components as the gelling agents. The emulsifiers used in W/O were 3.0% of cetyl dimethicone copolyol, 2.0% of sorbitan sesquioleate as the basic emulsifiers, and 0.6% of quaternium-18 bentonite and 1.5% of dextrin palmitate as stabilizer were used. The content of titanium dioxide was optimized up to 8.0%. Titanium dioxide was used as the UV scattering powder coated with $Al_{2}O_{3}$(UV-sperse T40/TN). The sunscreen cream prepared with W/O emulsion system by using QB and DP showed higher stability than that of W/O emulsion system by using each QB and DP. W/O emulsion from Formula 3 for passing one year was very durable more than F1 and F2. Within W/O emulsion by observing F1, F2 and F3 for one year, F3 was more excellent than F2 and F3 when they were observed at RT, $4^{\circ}C$, $40^{\circ}C$, because F3 used the mixed QB and DP in W/O emulsion. The zeta potential for F1, F2, and F3 after one year were 21, 30 and 43, respectively. From these result F3 was found best stable emulsion. The in-vitro SPF value for F3 was 35 for the initial product at room temperature and also, the in-vitro SPF values of F3 was 32 for after one year. Finally, the mean in-vivo SPF value of 10 volunteers for F3 was 27.3 by the Korea cosmetic association made the rules of SPF.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.1076-1081
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• 2012

For the purpose of development of the latex suitable for latex modified concrete, experimental researches on the preparation of carboxylated styrene butadiene latex by the method of the two-step emulsion polymerization and application to concrete were performed. Sodium dodecylbenzene sulfonate and sodium salt of lauryl sulfonate were selected as anionic emulsifiers, and nonylphenoxy poly(ethyleneoxy) ethanols (n=10, 20, 40) as latex stabilizer. Potassium persulfate and sodium bisulfite were used as redox initiator, besides $Na_2HPO_4$ and $K_2CO_3$ as electrolytes. Polymerization recipe of latex suitable for latex modified concrete were suggested from the experimental researches on the effects of anionic emulsifiers and their concentration on the polymerization stability, and the effect of electrolytes concentration on the particle size of latex. Physical properties, such as slump, air contents, compressive and flexural strength, of latex prepared by suggested polymerization recipe were examined. The experimental results showed that latex modified concrete satisfied the quality standards in slump and air contents. Furthermore, it was turned out that the compressive and the flexural strength of latex modified concrete with 28 days curing time showed appreciably improvements.

• Journal of the Korean Applied Science and Technology
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• v.17 no.4
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• pp.248-256
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• 2000

We investigated the property of formation of mono-vesicle(designated nano-some) with using of the combined co-emulsifiers and phospholipid. Nano-some was prepared with hydrogenated lecithin(HL) and diethanolamine cetyl phosphate(DEA-CP) by swelling reaction. Kojic acid and kojic dipalmitate could be made stabilization by nano-some system using microfluidizer(MF). Nano-some has a good affinity to skin by means of this system. The composition was compounded by 2% of hydrogenated lecithin (phosphatidyl choline contained with 75%, 0.5% of DEA-CP and 0.5% of diglyceryl dioleate (DGDO). To make nano-some, several conditions of MF have to be considered as follows. The optimum pH was 6.0. The pressure was 10,000psi and passage temperature was at $306^{\circ}C$. The nano-some base was passed to homogenize continually 3 times through MF. The Particle size distributions of the vesicles were with in $57{\sim}75.7nm$(mean 66nm) by measuring the Zetasizer-3000. Zeta potential of vesicles with 3 times passage through MF was -24.8mV. Formations for nano-some vesicle certificated photograph by scanning electric magnification (SEM). Stability of nano-some was very good for 6months. The turbidity was very good transparency compared nano-some with liposome. It was formed the mono vesicle in the opposite direction to be formed the multi-lamellar vesicle of liposome.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.141-145
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• 2004

This study was pursued to measure skin feeling of cosmetics by mechanical methods. For this attempt, skin feeling of cosmetics such as spreading properties, tackiness, and residual greasy feeling after skin application was explored with the amount and kinds of cosmetic compositions-emulsifiers, waxes, thickeners, polyols, and oils. Furthermore, the relationship between these cosmetic compositions and viscometry of cosmetic products was studied. In case of emulsifiers, waxes, and thickeners, they showed strong correlation with both skin feeling and the value of phase angle, the property of viscometry, respectively, while polyols and oils were observed a special tendency neither skin feeling nor the property of viscometry. It leads to the conclusion that skin feeling may be corresponded to not values of a mechanical measure completely but a function of several properties. We expect that a better correlation can be discovered with additionally measured properties such as friction, volatility, etc.

• Animal Bioscience
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• v.35 no.10
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• pp.1585-1591
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• 2022

Objective: The present study examined the effects of exogenous emulsifiers and multi-enzyme supplementation into a low energy density diet on growth performance, visceral organ parameters, blood metabolites, ileal morphology, and nutrient digestibility in broiler chickens from hatch to 21 days. Methods: One hundred and sixty-eight one-day-old Ross 308 broiler chickens were allocated in a completely randomized design to 24 pens and each pen was assigned to one of four dietary treatments to give six replications with seven chickens in a cage. Dietary treatments were: i) positive control with standard energy level (PC); ii) negative control with 100 kcal/kg lower energy of the standard level (NC); iii) NC diet supplemented 0.05% calcium stearoyl-2 lactylate as an emulsifier (NC+E); and iv) NC diet supplemented with both 0.05% calcium stearoyl-2 lactylate and 0.05% multi-enzyme (NC+E+M). Corn and soybean meal-based control diets containing vegetable oil were formulated to meet the Ross 308 nutrition specification. Chickens were fed ad-libitum with the treatment diets and sampling was conducted on day 21. Results: Our results revealed that emulsifier and multi-enzyme supplementation into NC diets improved (p<0.05) feed efficiency of the broiler chickens compared to the broiler chickens fed NC diets from hatch to 21 days. Supplementation of emulsifier and multi-enzyme into NC diet improved (p<0.05) nutrient digestibility of the broiler chickens. However, emulsifier and multi-enzyme supplementation into diet did not influence (p>0.05) visceral organ weight, blood metabolites, and intestinal morphology in broiler chickens fed NC diets. Conclusion: Supplementation of emulsifier and multi-enzyme in the NC diet would support improving growth performance in young broiler chickens with improved feed efficiency and increased nutrient digestibility thereby curtailing the negative impact of energy reduction in the diets.

• Journal of Microbiology and Biotechnology
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• v.6 no.3
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• pp.184-188
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• 1996

The Acinetobacter sp. BE-254 isolated from soil sources produced a bioemulsifier in the medium supplemented with n-hexadecane. This bioemulsifier was purified by the procedures of fractionation (ammonium sulfate and chilled acetone), extraction by hexane, and column chromatography on silica gel 60. The results from various color reactions indicated that the bioemulsifier was a glycolipid. The purified emulsifier was very stable at pHs ranging from 4 to 10 and under heat treatment at $100^{\circ}C$ for 30 min. Emulsification activity was also hardly influenced by pH. The critical micelle concentration (CMC) and surface tension at the point ($\gamma_{cmc}$) of the bioemulsifier were approximately 35 mg/l and 30 mN/m, respectively. The bioemulsifier showed a fairly good emulsification activity and stability in comparison with other commercial emulsifiers in the basic formula composed of emulsifier, oil, and water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.520-529
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• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Proceedings of the Korean Fiber Society Conference
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• 2003.10a
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• pp.37-38
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• 2003

Melamine resin microcapsules with mean sizes from 500 to 600 m were prepared by using a micro-tubular reactor (microreactor) with toluene and sodium dodecylsulfate (SDS) as emulsifiers. Conventional stirring method with telomeric surfactant in place of SDS produced microcapsules with mean sizes from 100 to 200 nm. Preparation by means of microreactor method with telomeric surfactant gave microcapsules with sizes below 200 nm in narrow particle size distribution. TG analysis revealed that the microcapsules contained 50 wt% of toluene.

• Journal of Microbiology and Biotechnology
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• v.9 no.1
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• pp.32-38
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• 1999

A biosurfactant produced by Tsukamurella sp. 26A was purified by procedures including acid precipitation, ethylacetate extraction, and adsorption chromatography. The purified biosurfactant reduced the surface tension of water from 72 mN/m to 30 mN/m at a concentration of 250 mg/l, whereas the minimum interfacial tension against n-hexadecane was lowered to 1.5 mN/m at a concentration of 40 mg/i. The compound stabilized oil-in-water emulsions with a variety of commercial oils and had strong emulsification and stabilization activities when compared to those of commercial emulsifiers and stabilizers. Surface tension was stable over a broad range of pH (2-12) and temperature ($100^{\circ}C$, 3h). The biosurfactant was identified as glycolipid having a hydrophilic moiety of trehalose.