Emulsifying and suspending properties of cashew gum

Abstract

The emulsifying and suspending (thickening) potentials of the gummy exudates derived from cashew (Anacardium occidentale L.) tree were investigated and compared (at selected concentrations) with those of standard acacia. Both gums were found to form deflocculated suspensions when used to prepare 10%w/v sulphamethoxazole suspensions. Cashew gum (CG) gave suspensions that appear fluffier and were easier to re-disperse than does acacia gum (AG) at
same concentrations. Emulsifying abilities of CG were juxtaposed with those of established AG and both gums were found to produce emulsions of liquid paraffin with varying stabilities. At 10%w/v emulsifier concentration, emulsions made with CG creamed within 24 hours of formulation but at 20%w/v, the emulsion remained stable throughout the 8 weeks period of observation. While none of the emulsion samples cracked over the period of observation a direct
correlation was noticed between globule size and emulsion age. Nonetheless 15%w/v CG suffices as appropriate for the
stabilization of extemporaneous preparations