• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.67-71
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• 1993

This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.

• 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.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1443-1459
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• 2019

Polyglycerol fatty acid ester nonionic surfactants have been used for a long time in foods and have been suggested as an alternative to the safety problems of PEG based nonionic surfactants. The polyglycerol fatty acid ester surfactants are synthesized by combining a hydrophilic polyglycerin and a lipophilic fatty acid. The hydrophilic polyglycerin is polymerized using glycerin, glycidol, epichlorohydrin, etc. The main issues of the polyglycerol polymerization reaction are to increase the content of the polyglycerol in the form of linear rather than branched or cyclic forms and to narrow the distribution of the degree of polymerization. The method of binding a lipophilic fatty acid group to a hydrophilic polyglycerin includes chemical synthesis such as esterification reaction and enzyme synthesis using lipase enzyme. The main issues of polyglycerin fatty acid ester synthesis are to increase the yield and to control the degree of esterification while reducing side reactions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1218-1223
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• 2004

This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

• Journal of Pharmaceutical Investigation
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• v.37 no.2
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• pp.113-117
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• 2007

The aim of this study was to investigate the effect of different wall material on the microencapsulation efficiency of microcapsules containing fish oil. The present work reports on the microencapsulation of fish oil by spray drying using hydroxypropyl methylcellulose (HPMC) 2910, maltodextrin, gelatin, sodium caseinate as wall materials. The emulsion stability was assessed by emulsion stability index value (ESI). The microstructural properties of microcapsules was evaluated by scanning electron microscopy (SEM) and microencapsulation efficiency (ME) was assessed by soxhlet method. The highest ESI and ME were observed in the case of a 1:1 gelatin/sodium caseinate ratio and 1:1 glycerin fatty acid ester/lecithin ratio, and ME of microcapsules was increased with increasing the ESI of emulsion. Thus, the stability of emulsion was a critical factor for the encapsulation of fish oil.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.437-441
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• 1998

The effects of sucrose fatty acid ester (SE, 1% w/w) and glycerin (GL, 1% v/w) additions, storage temperature$(0,\;20\;and\;70^{\circ}C)$, and time $(0{\sim}6\;day)$ on texture properties, hardness(H), cohesiveness(O), chewiness(C) and rheological property(R) of Baikseolgi were studied. The H of Baikseolgi increased sharply in the early stage of storage at 0 and $20^{\circ}C$, while increased gently at $70^{\circ}C$ with increasing storage time. After 6 days of storage, the H of Baikseolgi at $20^{\circ}C$ had a little lower than that at $0^{\circ}C$. However, the H of Baikseolgi at $70^{\circ}C$ was 10.7% of that at $0^{\circ}C$. The addition of GL had greater effect on the reduction of H than that of SE. The H of control, SE and GL additions were 336, 216 and $$174\;g_f, respectively, after 6 days at $70^{\circ}C$. The O of Baikseolgi at $70^{\circ}C$ were higher than those at $0^{\circ}C$. The O of GL added Baikseolgi had the highest value and the second and the third were SE added and control, respectively. The O of Baikseolgi decreased with increasing storage time. The C of Baikseolgi of increased with increasing storage time, which had similar curve patterns to the H of Baikseolgi. Instantaneous stress and equilibrium stress of Baikseolgi decreased with increasing storage temperature. The affection of viscous element increased and that of elastic element decreased with increasing storage temperature.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.218-222
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• 1999

The effects of storage temperature, moisture content and the concentration of additives, such as sucrose fatty acid ester(SE), isomaltooligosaccharide(IO) and glycerin(GL), on texture properties, hardness(HA), cohesiveness(CO) and chewiness(CH) of Baikseolgi after 7 days storage were analyzed by response surface methodology(RSM). The contour values of HA of SE added Baikseolgi at 20, 50 and $80^{\circ}C$ of storage temperate were $1500{\sim}3200,\;500{\sim}1300$ and $100{\sim}400\;g_f$, respectively. The HA of IO or GL added Baikseolgi decreased with increased storage temperature, moisture content and additive concentration. The storage temperature was the most significant factor affecting the HA of Baikseolgi. However, the second and third significant factors were moisture content and additive concentration, respectively. These results imply that the control of storage temperature is the most effective method to increase the storage stability of Baikseolgi. The CO of IO or GL added Baikseolgi was increased by the change of strage temperature from $20{\circ}\;to\;50{\circ}$. While, there was no significant difference between $50{\circ}\;and\;80{\circ}$ of storage temperature. The CO of IO or GL added Baikseolgi was maximized around 40% of moisture content and that of GL added Baikseolgi was minimized around 0.5% of GL concentration. The storage temperature, additive concentration and moisture content were the first, second and third affacing factors on the CO of Baikseolgi, respectively. The CH of Baikeolgi was decreased by increasing storage temperature, moisture content and additive concentration. The storage temperature, moisture content and additive concentration were the first, second and third affacting factors on the CH of Baikseolgi, respectively.