• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.4
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• pp.263-270
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• 2012

Ascorbic acid (Vitamin C) becomes unstable in the aqueous phase by oxygen, light and alkali, etc. The properties are limited in application to cosmetics. The most important factor that determines the destabilization of ascorbic acid in the aqueous phase was tried to understand considering its molecular deformation and degradation. In this study, we changed the polyols and emulsification technique for the stability of ascorbic acid. Then we observed the color and concentration change of ascorbic acid at room temperature and high temperature ($42^{\circ}C$) for 6 weeks and identified the stability using HPLC regularly. As a result, we found that glycerin was the most appropriate polyol for stability of the ascorbic acid. Also the technique of nonaqueous emulsification stabilized ascorbic acid than P/S emulsification. Also, P/S emulsification, glycerin was more stable than propylene glycol. By the results we suggest that ascorbic acid could be stabilized by nonaqueous emulsification method and this data could be applied to stabilization methods for cosmetic products.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.254-260
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• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Proceedings of the Korean Printing Society Conference
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• 2001.06a
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• pp.135-140
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• 2001

Laboratory test method which determines the emulsification rate of dampening solution and ink has been described In lithography using the mutual repellence of oil and water, the emulsification is produced by dispersion of dampening water and ink because of the printing pressure on a practical press. Rheological properties of Ink-Water balance are the important factors in lithographic printing. The emulsification theory and laboratory test method deduced from Surland and Kim. It is shown that the emulfisication curves relate to the rates of change in the emulsifide ink\`s flow properties, to the shear stability of the emulsion formed To study on the factors determining the emulsion velocity, we have measured water pickup and calculated emulsification velocity constant \`k\` and activation energy.

• Journal of Environmental Science International
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• v.18 no.11
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• pp.1261-1270
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• 2009

Fifty hydrocarbon-metabolizing microorganisms were isolated from soil samples polluted by the petroleum oils in Gamman-dong, Busan. Among them, strain 2-3A, showing strong emulsification activity, was selected by oil film-collapsing method. This bacterium was identified as Acinetobacter sp. and designated as Acinetobacter sp. 2-3A. The optimum temperature and pH on the growth of Acinetobacter sp. 2-3A were $25^{\circ}C$ and pH 7.0, respectively. The carbon and nitrogen sources for the most effective emulsification activity were 3.0% olive oil and 0.5% peptone, respectively. The 0.15% potassium phosphate was the most effective emulsification activity as a phosphate source. The optimum emulsification activity condition was $20^{\circ}C$, pH 7.0, and 2.0% NaCl. The optimum time for the best production of biosurfactant was 27 hrs. The emulsification stability was maintained at the temperature range from $4^{\circ}C$ to $100^{\circ}C$, pH range from 6.0 to 10.0, and NaCl range from 0% to 10%. For the oil resolvability of the biosurfactant, the residual oils were investigated by gas chromatography. As a result, it was verified that the biosurfactant decreased and decomposed crude oils from $_nC_{10}$ to $_nC_{32}$.

• Applied Chemistry for Engineering
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• v.30 no.5
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• pp.530-535
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• 2019

In this study, an optimization for the emulsification process with coconut oil and sugar ester was performed in conjunction with the central composite design (CCD) model of response surface methodology (RSM). Response values for the CCD model were the viscosity of the emulsion, mean droplet size, and emulsion stability index (ESI) after 7days from the reaction. On the other hand, the emulsification time, emulsification rate, and amount of emulsifier were selected as quantitative factors. According to the result of CCD, optimum conditions for the emulsification were as follows; the emulsification time of 22.63 min, emulsification speed of 6,627.41 rpm, and amount of emulsifier of 2.29 wt.%. Under these conditions, the viscosity, mean droplet size, and emulsion stability index (ESI) after 7 days from reaction were estimated as 1,707.56 cP, 1877.05 nm, and 93.23%, respectively. The comprehensive satisfaction of the CCD was indicated as 0.8848 with an average error of $1.2{\pm}0.1%$ from the experiment compared to that of the theoretical one. Overall, a very low error rate could be obtained when the central composite model was applied to the optimized coconut oil to water emulsification.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.2
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• pp.356-365
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• 1995

study was made to investigate the emulsification and rolling-up between liquid oily soils and surfactant and its effect on the detergency. Samples used were triolein as a triglyceride, oleic acid as a free fatty acid and sodium dodecyl sUJfate(SDS) as a surfactant. The results were as follows: 1. The spontaneous emulsification occurred in the system of oleic acid alone and mixture of triolein and oleic acid contacted with 0.5% SDS solution, but it did not occurred in a case of triolein alone. 2. The stability of emulsification increased with the increase of SDS concentration. And the stability of emulsification and (-) t value increased in the order of triolein < mixture of triolein and oleic and< oleic acid. 3. The rolling-up mechanism of model oily soils easily occurred in the order of triolein< mixture of triolein and oleic acid< oleic acid, and facilitated with the increase of SDS concentration. On the other hand, the complex formation was already observed in the system of oleic and 0.5% SDS solution. 4. As compared with the detergency of triolein, the detergency of oleic acid was very high. And the detergency of mixed soil was improved with increasing ratio of oleic acid in the mixture.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.29 no.1
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• pp.135-150
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• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• Elastomers and Composites
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• v.50 no.4
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• pp.265-273
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• 2015

In this work, the emulsified asphalt with high phase stability and storage stability was prepared by using phase inversion emulsification and the surfactant mixed with cationic and nonionic surfactants. It was found that the asphalt together with Span 20, nonionic surfactant and DDA (Dimethyl Dodecyl Amine), cationic surfactant showed the most stable phase. The phase stability of the emulsified asphalt, therefore, was investigated through the particle size with mixed surfactant content, rheology behavior and Zeta potential value; the particle size decreased with the increase of the mixed surfactant content but the viscosity increased. The shear thinning behaviors and the Zeta potential value with 50 mV~60 mV were shown, which was found to be considered stable. In addition, SBR latex(Styrene-butadiene-rubber) and water dispersed Epoxy (EPD) were used to enhance the physical properties of the emulsified asphalt. The swelling and adhesion features of the emulsified asphalt were also studied with $CaCO_3$, Silica, and Montmorillonite (MMT). It was shown that the addition of SBR latex and MMT can be another way to improve the physical properties of the emulsified asphalt in that the lowest swelling feature was found.

• Journal of the Korean Applied Science and Technology
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• v.17 no.3
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• pp.167-173
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• 2000

The process variables for the manufacture of translucent microemulsion prepared with 2-octyl dodecanol, 12-hydroxy stearic acid cholesteryl , POE(40)HCO and 1,3-butandiol were examined initially (primary emulsion) and following aging for three months. The techniques empolyed in this study were particle size, turbidity, interfacial tension and microfluidizer. Particle size analysis and turbidity measurement to evaluate the emulsion stability were used. It was concluded that the process of the emulsification was an important indicator of the stability of the translucent microemulsion. From the particle size and and turbidity measurement of translucent microemulsion, adding the surfactant to the oil phase before the emulsification was found to be the most important factor for the stability of emulsions. We found that interfacial tension of the adding the surfactant to the oil phase is lower than that of the adding the surfactant to aqueous phase. In spite of hydrophilic surfactant, adding the surfactant to aqueous phase produced inferior emulsion to that to oil phase.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2001.06a
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• pp.146-148
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• 2001

The objective of this study was to investigate the behavior of ribonuclease A (RNase) at the water/methylene chloride interface. It was aimed at better understanding the denaturation of proteins upon emulsification. RNase was vulnerable to the interface-induced aggregation reactions that led to formation of water-insoluble aggregates upon emulsification. Biochemical analyses demonstrated that intermolecular covalent linkages might have been involved in the aggregation reactions. The protein instability observed with emulsification was traced to consequences of protein adsorption and conformational rearrangements at the interface. These results indicated that emulsifying aqueous protein solutions in organic solvents should be handled with care, since emulsification could bring denaturation and aggregation to proteins.