This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage

This study was performed to know effect of Yackwa quality when sucrose fatty acid esters(S-570, S-970, S-1570) were added as an emulsifier. In mechanical characteristics, the Yackwa of sucrose fatty acid esters did greatly decrease the hardness, cohesiveness, springiness and gumminess, respectively, and increase the brittleness compared to the Yackwa of non-emulsifier and egg yolk. This tendency showed at the above level of 1.0% S-570, and 0.5% S-970 and S-1570, respectively. In sensory evaluation, the Yackwa of sucrose fatty acid esters increased the softness compared to the Yackwa of non-emulsifiers and egg yolk. There were significantly differences in the preference at 0.5% level of S-970 and 1.5% level of S-1570, respectively compared to other treatments. In conclusion, the 0.5% level of S-970 would be mostly useful level of emulsifier for making Yackwa.

Allylaliphatic carboxylate oligomers were prepared from polymerization giving allyl aliphatic carboxylates in the presence of potassium persulfate in methanol and the α-sulfonation of these allyl aliphatic carboxylates oligomers were carried by direct addition of dry sulfur trioxide. The dispersing performance of oligomer type anionic surfactants and SDS in the aqueous suspension of Fe2O3 and Tio2 particles were evaluated by particle size distribution and ξ-potential measurement. As results, the particles of Fe2O3 and Tio2 were flocculated by addition of small amount of oligomer type anionic surfactants and SDS, then the flocks redispersed by more addition oligomer type anionic surfactants and SDS. The dispersion and flocculation were observed in lower concentration range of oligomer type anionic surfactants than SDS.

Polyoxyethylene monooleate was prepared by addition of ethylene oxide to oleic acid. And also, polyoxyethylene monooleate type oil dispersant was prepared by blending polyoxyethylene monooleate, n-paraffine, sorbitan monooleate, sorbitan monopalmitate, and palm oil. Dispersion efficiency test was carried out by vertical shaking flask and swirling flask methods. Low toxic oil dispersant was prepared with polyoxyethylene monooleate, which has high biodegradability and excellent dispersion efficiency on crude oils and weathered W/O emulsions with high viscosity, and its dispersion efficiency was measured to various crude oils and weathered oils.

The sodium α-sulfo fatty acid vinyl ester oligomers, which are oligomer type surfactants were prepared by polymerization with fatty acid vinyl acetate. The α-sulfonation of fatty acid vinyl ester oligomers were carried by direct addition of sulfur trioxide. The dispersing performance of oligomer type anionic surfactants and sodium dodecyl sulfate(SDS) in the aqueous suspension of iron oxide and titanium dioxide particles was evaluated by particle size distribution and zeta-potential measurement. As results, the particles of iron oxide and titanium dioxide were flocculated by addition of small amount of oligomer type anionic surfactants and sodium dodecyl sulfate(SDS), then the flocks redispersed by more addition of oligomer type anionic surfactants and SDS. The flocculation, redispersion process was observed in lower concentration range of oligomer type anionic surfactants than SDS. Especially, the dispersing action of sodium α-sulfo palmitic acid vinyl ester oligomer was better than sodium α-sulfo lauric acid vinyl ester oligomer.

α-sulfonated fatty acid polyethylene glycol esters with polyethylene oxide(addition, 3, 5, 10mol) were synthesized through esterification of α-sulfonated fatty acid methyl esters with alkyl chain length C12~C18. Their compounds were separated with column chromatography, and confirmed by TLC. Quantitative analysis of all the sulfonates were performed according to JIS K-3362 method, and ethylene oxide unit number were determined by ISO 2270 method. Structural properties of α-sulfonated fatty acid methyl esters and their derivatives were also identified from IR, and 1H NMR spectra.

Conventional alkaline catalytic procedure, including sodium methoxide-methanol N, N, N', N'-tetramethyl guanidine-methanol, and acid-catalytic methods of BF3-methanol and HCI-methanol, have been applied for preparing methyl esters from the triacylglycerols of Trichosanthes kirilowiil seeds containing conjugated trienoic acids. The alkaline catalytic methods produce the methyl esters quantitatively without isomerization of the conjugated trienoic acids, but the acid-catalytic ones destroy almost the molecules of conjugated trienoic acids during transesterification of the triacylglycerols although the molar ratios of monoenoic and dienoic acids (non-conjugated) to saturated acids are in good agreement with those obtained from the alkaline methods.

A series of four sodium α-sulfo fatty acid allylester oligomers such as sodium α-sulfo lauric acid allylester oligomer, sodium α-sulfo myristic acid allyl ester oligomer, sodium α-sulfo palmitic acid allyl ester oligomer and sodum α-sulfo stearic acid allyl ester oligomer were examined for surface tension, defloculation effect and emulsifying power. Also critical micelle concentration (cmc) was evaluated. Consequently, these sodium allyl α-sulfo aliphatic carboxylate aligomers show o/w type emulsifying agent and dispersion effect in 1g/100ml soulution.

Allyl aliphatic carboxylates were synthesized by azotropic reaction with benzene between allyl alcohol and capric acid, lauric acid, myristic acid, palmitic acid or stearic acid respectively. allyl aliphatic carboxylates oligomers were prepared from polymerization giving allyl aliphatic carvboxylates in the presence of potassium persulfate in methanol, and the α-sulfonation of these five allyl aliphatic carboxylates oligomers were carried by direct addition of dry sulfur trioxide. Especially, molecular weights of fatty acid alylester oligomers and their sodium salts of α-sulfo fatty acid allylester oligomers were measured by boiling point method.

A series of four sodium α-sulfo fatty vinyl ester oligomers including sodium α-sulfo lauric acid vinyl ester oligomer, sodium α-sulfo myristic acid vinyl ester oligomer, sodium α-sulfo palmitic acid vinyl ester oligomer and sodium α-sulfo stearic acid vinyl ester oligomer were examined for surface activities such as surface tension, foaming power, foam stability, emulsifying power, dispersion effect, solubilization of orange OT. The critical micelle concentration(CMC) was also evaluated. Consequently, these sodium α-sulfo fatty acid vinyl ester oligomers were shown to have a good cohesive power and dispersion effect.

Four fatty acid vinyl esters were synthesized by transesterification between vinyl acetate and lauric acid, myristic acid, palmitic acid, stearic acid, respectively. Fatty acid vinyl ester oligomers were prepared from polymerization of four fatty acid vinyl esters in the presence of potassium persulfate in methanol. The α-sulfonation of these four fatty acid vinyl ester oligomer were carried by direct addition of sulfur trioxide. Especially, molecular weights of sodium α-sulfo fatty acid vinyl ester oligomers were measured by boiling point method.