Studies on Emulsions of Guggal, Gandhbiroza, Salai, Rumi-Mastiki and Dhavda

Chemistry Department, Lucknow University, Lucknow

Manuscript received 6 May 1976, revised 29 October 1975, accepted 20 November 1975

A comparative study of the stability coefficients of these five medically Important gums reveals that dhavda produces most stable O/W emulsions with kerosene, benzene, olive oil except In case of castor oil. Goggal gum also produces stable emulsions with these systems but stability coefficient value is less than half that in case of dhavda gum. Rumi mastlki produces stable O/W emulsions only in case of kerosene oil and benzeoe, stability co-efficients being nearly equal to the stability coefficients of guggal gum stabilised emulsions. In case of other two systems reverse type of emulsions were produced. Gandhbiroza and salai gums can not be recommended for production of emulsions In case of kerosene oil, in the rest of the systems these two substances produced W/O type of emulsions.