Open AccessStudies on gum of Moringa oleifera for its emulsifying properties
Author(s) -
Dibya Sundar Panda
Publication year - 2014
Publication title -
journal of pharmacy and bioallied sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 36
eISSN - 0976-4879
pISSN - 0975-7406
DOI - 10.4103/0975-7406.129173
Subject(s) - creaming , moringa , emulsion , gum acacia , chemistry , chromatography , traditional medicine , plantago ovata , flocculation , castor oil , food science , botany , medicine , organic chemistry , biology
Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operationally defined as a stabilizer of the droplets formed of the internal phase.