Determination of hydrophile-lipophile balance (hlb) of bovine mucin for possible emulsifying properties

Abstract

The Hydrophile-Lipophile balance (HLB) of bovine mucin was evaluated. Mucin was processed fromthe small intestine of freshly saughtered cow via precipitation wth chilled acetone, air-drying andpulverization Series of emulsion were formed with bovine mucin and paraffin oil, in varying ratios,the most stable emulsion with the least creaming level was found to be mucin-oil ratio of 19, aftera period of 7 days and the HLB value of mucin calculated according to standard methods. The HLB value of mucin was 8.4. These HLB value fell within the range of 8 – 18, that is characteristcs o oil-in-water (o/w) emulgents.

Keywords: Hydrophile-Lipophile balance, Bovine mucin, Emulsifying properties