Emulsifying properties of gum kondagogu (Cochlospermum gossypium), a natural biopolymer

BACKGROUND: Natural polymers are widely used as emulsifying agents in the food and pharmaceutical industries because of their low cost, biocompatibility and non-toxic nature. In the present study, emulsifying properties of the novel natural biopolymer gum kondagogu (GKG) were investigated. GKG solut...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2009-06, Vol.89 (8), p.1271-1276
Main Authors: Vegi, Ganga Modi Naidu, Sistla, Ramakrishna, Srinivasan, Palaniappan, Beedu, Sashidhar Rao, Khar, Roop K, Diwan, Prakash V
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biopolymers
Chemical compounds
Cochlospermum
Cochlospermum gossypium
emulsifiers
emulsifying properties
Emulsions
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gum kondagogu
gums
Kinetics
Pharmaceutical industry
Pharmaceuticals
Polymers
rate of coalescence
stability
Viscosity
Zeta potential
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Summary:BACKGROUND: Natural polymers are widely used as emulsifying agents in the food and pharmaceutical industries because of their low cost, biocompatibility and non-toxic nature. In the present study, emulsifying properties of the novel natural biopolymer gum kondagogu (GKG) were investigated. GKG solutions of different concentrations (0.1-0.6% w/v) were prepared in water and emulsified with liquid paraffin oil (40% v/v) in a high-speed homogeniser. Flow properties of the emulsions were measured using a rheometer. Emulsion stability and droplet size distribution were determined by visual observation, photomicrography and laser-scattering particle size distribution analysis.RESULTS: The emulsions prepared with GKG showed pseudoplastic behaviour. The size of oil droplets and the viscosity of emulsions at concentrations of 0.4-0.6% w/v showed little change over time (up to 30 days), indicating that the emulsions were stable. Measurements of the zeta potential of emulsions adjusted to different pH, with and without added electrolyte, showed that the stabilisation of emulsions with GKG was due to mutual repulsion between electrical double layers of particles and adsorption of macromolecules on oil droplets.CONCLUSION: The results of this experimental investigation show that GKG is a good emulsifying agent even at low concentrations, with many potential applications in the food and pharmaceutical industries.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.3568