Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions

The globule numbers decreased
correspondingly. These are indications that
the cassava starch emulsion was more stable
than those of the other two starches. The
viscosities of the cassava starch mucilages
and their emulsions decreased during
storage, but the values were persistently
higher than the corresponding values for the
other two starches (Fig 2), which explains
the greater stability of the cassava starch
emulsions. This means that cassava starch
mucilage is superior to maize starch
mucilage in the extemporaneous
preparation of starch emulsion.

Conclusion

The study has shown that the viscosity of
the dispersion medium of aqueous
emulsions is important in determining the
globule structure of the resulting emulsions.
Although the study was carried out on
starch emulsions, the principle is applicable
to the formulation of the more complex
multiple emulsion. Also, cassava starch is
superior to maize starch BP in the
formulation of starch emulsions for
extemporaneous use.

References

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2. Richard JH. Dispersed Systems. In S.J
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3. Trease GE, Evans WC. Carbohydrates In
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Pharmacognosy. 12^th ed. Oxford: Aiden
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4. Jiao J, Burgess DJ. Rheology and
stability of water-in-oil-in-water
multiple emulsions containing Span83
and Tween 80. Pharm Sci.Tech 5 2003 1:
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5. Florence AT, Whitehill D. Stabilization
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6. Okor RS, Obaduni J. Reversibility of
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