Evaluation of the Emulsifying Properties of Some Cationic Starches

Different cationic potato, maize, and waxy maize starches were evaluated for their emulsifying properties. Emulsions were prepared using 20% (w w) arachidic oil and 80% (w w) water. Emulsions with the cationic starches as emulsifier in a concentration ranging from 1% to 5% (w w) were prepared and ch...

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Veröffentlicht in:	Drug development and industrial pharmacy 1999-01, Vol.25 (3), p.367-371
Hauptverfasser:	Vermeire, An, Kiekens, Filip, Corveleyn, Sam, Remon, Jean Paul
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cations Drug Stability Electric Conductivity Emulsions Excipients - chemistry General pharmacology Medical sciences Pharmaceutical technology. Pharmaceutical industry Pharmacology. Drug treatments Solanum tuberosum - chemistry Solubility Starch - chemistry Viscosity Zea mays - chemistry
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