A Study of the Suspending Properties of <i>Anacardium occidentate </i>Gum

Abstract

1038-1043The suspending properties of the gum obtained from Anacardium occidentate (cashew), a tropical food plant, have been evaluated .Chalk suspensions have been prepared with different concentrations (2.5 - 20.0 per cent w/v) of the gum, stored for 56 days and various stability indices such as sedimentation ratio, rate of redispersibility, rheological changes and pH variations have been studied. The effects of preservatives, electrolytes and pH on the stability of the suspensions have also been studied. Veegum® has been used for comparative purposes