Studies on gum of Moringa oleifera for its emulsifying properties | Zendy

Dibya Sundar Panda | Zendy

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Studies 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.

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