Effect of Arabic Gum and Xanthan Gum on the Stability of Pesticide in Water Emulsion

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 4; pp. 1308 - 1315
• Main Authors: Zhang, Xiaoguang, Liu, Jiexiang
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 23.02.2011
• Subjects: Biological and medical sciences; Chemical Phenomena; creaming; Crop and Animal Protection Chemistry; droplet size; droplets; Drug Stability; electricity; emulsifiable concentrates; emulsions; Emulsions - chemistry; flocculation; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; gum arabic; Gum Arabic - pharmacology; mathematical models; pesticide mixtures; Pesticides - chemistry; physicochemical properties; Polysaccharides, Bacterial - pharmacology; Rheology; shear stress; shelf life; Solutions - chemistry; storage time; viscosity; Water; xanthan gum; xanthan gum; depletion flocculation; arabic gum; droplet diameter; zeta potential; Emulsion stability; Water; Stability; Pesticides; Xanthan gum; Food additive; Gum arabic; Droplet; Gelling agent; Emulsion; Flocculation; Quality

The effect of arabic gum (AG) and xanthan gum (XG) on the physicochemical properties of 2% pesticide avermyctin in water emulsions was systematically investigated by measuring creaming stability, droplet size, zeta potential, and rheology. Addition of AG and XG had significant influence on the physi...