Some emulsifying and suspending properties of a polysaccharide gum derived from Mucuna flagillepes, Papilionaceae

Abstract

Abstract The emulsifying and suspending properties of a new polysaccharide gum derived from an edible bean, Mucuna flagillepes have been investigated. The stability of the emulsion prepared with the gum was compared with that of emulsions prepared with acacia or tragacanth. Sherman's equations for concentrated emulsions were applied to determine the rate of coalescence k, and changes in mean cube globule diameter. Suspensions of sulphdimidine or zinc oxide prepared with tragacanth gum were compared with those prepared with mucuna gum. The final sedimentation height, Hu for each suspension was predicted using a biexponential relationship in the sedimentation pattern. The indication is that mucuna gum can be usefully employed as both an emulsifying and a suspending agent.