최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국유화학회지 = Journal of oil & applied science, v.30 no.1, 2013년, pp.16 - 34
조완구 (전주대학교 대체의학대학 기초의과학과)
Oleogels may be defined as lipophilic liquid and solid mixtures. The solid lipid materials (oleogelators) with less than 10 wt.% can entrap bulk liquid oil by ways of the formation of network of oleogelators in the bulk oil. The oelogelators can be grouped into two: self-assembly system and crystal ...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
유화제를 사용하지 않아 내수성을 높일 수 있는 장점을 가진 올레오겔 사용으로 막을 수 있는 증상은 무엇인가? | 건조하고 갈라진 발에 사용하는 제품으로도 사용될 수 있으며 질병으로 인해서 정상적 대사를 하지 못하는 피부에도 광범위하게 응용될 수 있다. 유화제의 과민성 즉 마요르카 아크네의 에톡시레이티드알코올 등의 과민성 증상을 올레오겔 사용으로피할 수 있다. 따라서 올레오겔은 자외선 차단화장품에도 사용이 가능하며 장점으로는 유화제를 사용하지 않아 내수성을 높일 수 있는 장점이 있다. | |
오일상을 겔화시키는 기작에는 무엇이 있는가? | 오일상을 겔화 시키는 기작은 두 과정으로 설명되는데 하나는 고체상 등을 분산시키는 방법이며 또 다른 하나는 자발적 회합에 의한 과정이다. 이들 과정들은 모두 Figure 1과 같이 오일상을 3차원 네트워크 구조로 구조화 시키는 요소가 제공된다. | |
화장품과 식품 등에 사용되는 지질의 물리적인 상태와 기능은 무엇에 기인하는가? | 화장품과 식품 등에 사용되는 지질의 물리적인 상태와 기능은 높은 융점을 갖는 지질 종류의 조성에 기인된다. 이들 지질은 화장품과 식품의 질감을 결정하는데 매우 중요한 역할을 한다. |
L. S. K. Dassanayake, D. R. Kodali, and S. Ueno, Formation of oleogels based on edible lipid materials, Curr. Opin. Colloid Interface Sci., 16, 432 (2011).
M. Pernetti, K. F. van Malssen, E. Floter, and A. Bot, Structuring of edible oils by alternatives to crystalline fat, Curr. Opin. Colloid Interface Sci. 12, 221 (2007).
S. Murdan, G. Gregoriadis, and A. T. Florence, Inverse toroidal vesicles: precursors of tubules in sorbitan monostearte organogels, Int. J. Pharm., 183, 47 (1999).
S. Murdan, G. Gregoriadis, and A. T. Florence, Novel sorbitan monostearate organogels, J. Pharm. Sci., 88, 608 (1999).
N. Jibry, T. Sarwar, and S. Murdan, Amphiphilogels as drug carriers: effects of drug incorporation on the gel and on active drug, J. Pharm. Pharmacol., 58, 187 (2006).
M. A. Rogers, A. J. Wright, and A. G. Marangoni, Oil organogels: the fat of the future, Soft Matter, 5, 1594 (2010).
K. Larsson, P. Quinn, K. Sato, and F. Tiberg, Lipids: structure, physical properties and functionality, 267, The Oily Press, Bridgwater, England (2006).
A. Sein, J. A. Verheij, and W. G. M. Agterof, Rheological characterization, crystallization, and gelation behavior of monoglyceride gels, J. Colloid Interface Sci., 249, 412 (2002).
I. Heertje, E. C. Roijers, and H. A. C. M. Hendrickx, Liquid crystalline phases in the structuring of food products, Lebensm Wiss Technol., 31, 387 (1998).
N. K. O. Ojijo, E. Kesselman, V. Shuster, S. Eichler, S. Eger, I. Neeman, and E. Shimoni, Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage, Food Res. Int., 37, 385 (2004).
A. Yagmur, L. de Campo, L. Sagalowicz, M. E. Leser, and O. Glatter, Emulsified microemulsions and oil-containing liquid crystalline phases, Langmuir, 21, 569 (2005).
A. Yagmur, L. de Campo, S. Salentinig, L. Sagalowicz, M. E. Leser, and O. Glatter, Oil-loaded monolinolein-based particles with confined inverse discontinuous cubic structure (Fd3m), Langmuir, 22, 517 (2006).
H. D. Batte, A. J. Wright, J. W. Rush, S. H. J. Idziak, and A. G. Marangoni, Phase behavior, stability, and mesomorphism of monostearin-oil-water gels, Food Biophys., 2, 29 (2007).
A Bot, Y. S. J. Veldhuizen, R. den Adel, and E. C. Roijers, Non-TAG structuring of edible oils and emulsions, Food Hydrocoll., 23, 1184 (2009).
A. Bot, R. Adel, and E. C. Roijers, Fibrils of g-Oryzanol+b-Sitosterol in Edible Oil Organogels, J. Am. Oil Chem. Soc., 85, 1127 (2008).
M. Pernetti, K. van Malssen, D. Kalnin, and E. Floter, Structuring edible oil with lecithin and sorbitan tri-stearate, Food Hydrocoll., 21, 855 (2007).
M. Minase, M. Kondo, M. Onikata, and K. Kawamura, The viscosity of organic liquid suspensions of trimethyldococylammonium-montmorillonite complexs clays and clay minerals, Clays Clay Miner., 56, 49 (2008).
X. Li, R. M. Washenberger, L. E. Scriven, and H. T. Davis, Phase behavior and microstructure of water/trisiloxane E6 and E10 polyoxyethylene surfactant/silicone oil systems, Langmuir, 15, 2278 (1999).
T. Tamura, T. Suetake, T. Ohkubo, and K. Ohbu, Effect of alkali-metal ions on gel formation in the 12-hydroxystearic acid soybean oil system, J. Am. Oil Chem. Soc., 71, 857 (1994).
C. A. Elliger, D. G. Guadagni, and C. E. Dunlap, Thickening action of hydroxystearates in peanut butter, J. Am. Oil Chem. Soc., 49, 536 (1972).
F. G. Gandolfo, A. Bot, and E. Floter, Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures, J. Am. Oil Chem. Soc., 81, 1 (2004).
A. J. Wright and A. G. Marangoni, Formation, structure, and rheological properties of ricinelaidic acid-vegetable oil organogels, J. Am. Oil Chem. Soc., 83, 497 (2006).
A. C. Dweck and A. M. Burnham, Moulding techniques in lipstick manufacture: a comparative evaluation, Int. J. Cosmet. Sci., 2, 143 (1980).
J. Fukasawa and H. Tsutsumi, Liquid crystals of long-chain dialkyl phosphate salts in nonpolar solvents, J. Colloid Interface Sci., 69, 143 (1991).
E. Carretti, M. George, and R. G. Weiss, Insights into the mechanical properties of a silicone oil gel with a latent gelator, 1-octadecylamine, and $CO^{2}$ as an activator, Beilstein J. Org. Chem., 6, 984 (2010).
J. Daniel and R. Rajasekaran, Organogelation of plant oils and hydrocarbons by long-chain saturated FA, fatty alcohols, wax esters, and dicarboxylic acids, J. Am. Oil Chem. Soc., 80, 417 (2003).
L. A. Spaulding, Clear gel formulation for use in transparent candles, USP 5,843;194 (1998).
J. F. Toro-Vazquez, J. A. Morales-Rueda, E. Dibildox-Alvarado, M. Charo-Alonso, M. Gonzalez-Chavez, and M. M. Alonzo-Macias, Thermal and textural properties of organogels developed by candelilla wax in safflower oil, J. Am. Oil Chem. Soc., 84(11), 989 (2007).
M. A. Rogers, A. K. Smith, A. J. Wright, and A. G. Maranagoni, A novel Cryo-SEM technique for imaging vegetable oil based organogels, J. Am. Oil Chem. Soc., 84, 899 (2007).
V. A. Mallia, M. George, D. L. Blair, and R. G. Weiss, Robust organogels from nitrogen containing derivatives of (R)-12-hydroxystearic acid as gelators: comparisons with gels from stearic acid derivatives, Langmuir, 25(15), 8615 (2009).
K. Higaki, Y. Sasakura, T. Koyano, I. Hachiya, and K. Sato, Physical analysis of gel-like behavior of binary mixtures of high- and low-melting fats, J. Am. Oil Chem. Soc., 80, 263 (2003).
K. Higaki, T. Koyano, I. Hachiya, and K. Sato, In situ optical observation of microstructure of $\beta$ -fat gel made of binary mixtures of high-melting and low-melting fats, Food Res. Int., 37, 2 (2004).
K. Higaki, T. Koyano, I. Hachiya, K. Sato, and K. Suzuki, Rheological properties of $\beta$ -fat gel made of binary mixtures of high-melting and low-melting fats, Food Res. Int., 37, 799 (2004).
H. M. Schaink, K. F. van Malssen, S. Morgado-Alves, D. Kalnin, and E. van der Linden, Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systems, Food Res. Int., 40, 1185 (2007).
J. R. Villalobos-Hernandez and C. C. Muller-Goymann, Novel nanoparticulate carrier system based on carnauba wax and decyl oleate for the dispersion of inorganic sunscreens in aqueous media, Eur. J. Pharm. Biopharm., 60, 113 (2005).
L. S. K. Dassanayake, D. R. Kodali, S. Ueno, and K. Sato, Physical properties of rice bran wax in bulk and organogels, J. Am. Oil Chem. Soc., 86, 1163 (2009).
D. E. Tambe and M. M. Sharma, Factors controlling the stability of colloid-stabilized emulsions II: A model for the rheological properties of colloid-laden interfaces, J. Colloid Interface Sci., 162, 1 (1994).
A. G. Marangoni, Crystallography, ed. A. G. Marangoni, 9, Marcel Dekker, New York (2004).
D. Rousseau, R. S. Khan, L. Zilnik, and S. M. Hodge, Dispersed phase destabilization in tablespreads, J. Am. Chem. Soc., 75, 1111 (2003).
S. Ghosh, T. Tran, and D. Rousseau, Comparison of Pickering and network stabilization in water-in-oil emulsions, Langmuir, 27, 6589 (2011).
D. Johansson and B. Bergenstahl, The influence of food emulsifiers on fat and sugar dispersions in oils, J. Am. Oil Chem. Soc., 69, 705 (1992).
D. Johansson, B. Bergenstahl, and E. Lundgren, Wetting of fat crystals by triglyceride oil and water, J. Am. Oil Chem. Soc., 72, 921 (1995).
S. Ghosh and D. Rousseau, Freeze-thaw stability of water-in-oil emulsions, J. Colloid Interface Sci., 339, 91 (2009).
H. Tanaka, H. Hayashi and T. Nishi, Digital image analysis of droplet patterns in polymer systems: Point pattern, J. Appl. Phys., 65, 4480 (1989).
J. F. Toro-Vazquez, J. Morales-Rueda, V. A. Mallia, and R. G. Weiss, Relationship between molecular structure and thermo-mechanical properties of candellila wax and amides derived from (R)-12-hydrostearic acid as gelators of safflower oil, Food Biophys., 5, 193 (2010).
S. Masashi, I. Takeo, I. Yasushi, M. Genichi, N. Koichi, and H. Hitoshi, Control of the hardness of the oil-wax gel by mixing of normal paraffin wax and the branched paraffin wax, J. Jpn. Soc. Color Mat., 76 380 (2003).
V. A. Mallia, M. George, D. L. Blair, and R. G. Weiss, Robust organogels from nitrogen containing derivatives of (R)-12-hydroxystearic acid as gelators: comparisons with gels from stearic acid derivatives, Langmuir, 86, 15 (2009).
T. Imai, K. Nakamura, and M. Shibata, Relationship between the hardness of an oil--wax gel and the surface structure of the wax crystals, Colloids Surf. A, Physicochem. Eng. Asp., 194, 233 (2001).
A. C. Dweck, The sweating of lipsticks, Cosmetics & Toiletries, 96, 29 (1981).
S. Y. Seo, I. S. Lee, H. Y. Shin, K. Y. Choi, S. H. Kang, and H. J. Ahn, Observation of the sweating in lipstick by scanning electron microscopy, Int. J. Cos. Sci., 21(3), 207 (1991).
E. Magda, V. M. Lee, W. D. William, and L. N. Campbell, Non-sweating lipsticks, EP 950,392 B1 (2004).
E. Magda, V. M. Lee, W. D. William, L. N. Campbell, and P. C. Lynn, Non-sweating lipsticks, EP 725,620 B1 (2001).
H. S. Bul, M. Kanji, and A. C. Tong, Enhanced shine and moisture lip composition, EP 2,269,570 A2 (2010).
M. Pernetti, K. F. van Malssen, E. Floter, and A. Bot, Structuring of edible oils by alternatives to crystalline fat, Curr Opin Colloid Interface Sci., 12, 221 (2007).
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.