Research Article
Effects of pH and Electrolytes on Castor Oil Emulsions with Various Stabilisers Using Khaya senegalensis Gum as an Emulsifier
Table 4
Stabilisation of emulsions.
| | Stabiliser | Concentration (%) | Results |
| | Xanthan gum | 0.10 | Marked creaming | | 0.20 | Marked creaming | | 0.25 | Marked creaming | | 0.30 | Marked creaming | | 0.25 | Creaming | | 1.00 | Creaming | | 2.00 | Creaming | | 3.00 | Creaming |
| | Tween 80 | 0.10 | Creaming | | 0.20 | Creaming | | 0.30 | Reduced creaming | | 0.50 | Stable |
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