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ABSTRACT
Aim of study: To evaluate the emulsifying properties of Musa gros michel fruits and Zea mays Starch.
Method: Musa gros michel starch and Zea mays sstarch were extracted and employed as emulsifying agents at varying concentrations of 1%, 2.5% and 5%. The extracted starch powder was investigated for its physico-chemical characteristics, micrometric properties and emulgent properties. The extracted starches were used to formulate mucilages and the mucilages in turn were used to formulate emulsions. The resulting emulsions were evaluated for hygroscopy, globule sizes, and viscosities of fresh and aged emulsions.
Results: Higher concentrations of emulgent showed higher viscosities. Freshly prepared emulsions showed uniformly distributed globules. There was generally increase with time and this indicated the coalescence of globule. Musa gros michel starch has potential emulsifying properties and high potential of being exploited in the pharmaceutical industry.
