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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Veröffentlicht in:	Journal of the science of food and agriculture 2009-06, Vol.89 (8), p.1271-1276
Hauptverfasser:	Vegi, Ganga Modi Naidu, Sistla, Ramakrishna, Srinivasan, Palaniappan, Beedu, Sashidhar Rao, Khar, Roop K, Diwan, Prakash V
Format:	Artikel
Sprache:	eng
Schlagworte:	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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