A Study on Emulsion Stabilization and Characterization of Rheological Properties of Tragacanth Gum

Abstract

In this research, the effect of tragacanth concentration on the stability and rheological properties of emulsions is investigated. To assess the stability of emulsions containing different concentrations of tragacanth gum, emulsion stability index (ESI) values are measured. The emulsion stability significantly improved with increasing tragacanth gum concentration, as evidenced by reduced separation and creaming. The multifaceted interplay of various factors influencing emulsion stability is also highlighted. In addition, the role of emulsifier concentration in emulsion stability has been discussed, emphasizing the crucial balance required to prevent aggregation or excessive viscosity. Particle size distribution analysis demonstrated distinct size distributions in emulsions developed with different tragacanth gum concentrations with smaller and more uniform droplet sizes, indicating improved stability. The rheological properties of the emulsions have been investigated, revealing non-Newtonian behavior and a more pronounced shear thinning effect in emulsions with higher tragacanth gum content. The rheological behavior of the emulsions is effectively characterized by mathematical modeling using the power law model, providing insight into the shear-thinning behavior and flow resistance. The findings of the present study contribute to a comprehensive understanding of the impact of tragacanth gum concentration on emulsion stability and rheological properties, with implications for the development of tailored formulations suitable for various applications.