This study was carried out to produce stable evening primrose oil in water emulsion by using various emulsifier with HLB (8.6, 12, 16.7), concentration (0-45%) and emulsification methods such as high-speed emulsification (7,000 rpm, 2 min) and high-pressure homogenization (10,000 psi, 1 cycle). And then properties of evening primrose oil in water emulsion was evaluated with keeping at room temperature and 40oC during 28 days. Lower HLB 8.6 and high viscosity emulsifier added emulsions were not appropriate for high-pressure homogenization and were separated in a day. The optimum emulsification condition was HLB 12 and high-pressure homogenization (10,000 psi, 1 cycle) for evening primrose oil in water emulsion. These emulsions produced by optimum condition were not separated with the aqueous phase and the oil phase and they were nano-sized around 200 nm, higher zeta-potential (±mV), mono-polydispersed (<0.3), and less oxidized (<0.4) during 28 days.

Abstract
서 론
재료 및 방법
    재료
    에멀젼 제조
    입자특성관찰
    포집효율 측정
    통계처리
결과 및 고찰
    초고속균질에 의한 에멀젼 특성
    초고압균질에 의한 에멀젼 특성
    EPO/W 에멀젼의 시간 및 온도에 따른 입자특성
    EPO/W 에멀젼의 시간 및 온도에 따른 지방산화
References

• 현지은(제주대학교 식품생명공학과) | Ji Eun Hyun (Department of Food Bioengineering, Jeju National University)
• 천지연(제주대학교 식품생명공학과) | Ji-Yeon Chun (Department of Food Bioengineering, Jeju National University) Corresponding author