Effect of some pharmaceutical additives on the theological characteristics of plum gum dispersions

ABSTRACT

In this study, the addition of glucose and sucrose in a concentration range of 0.1-0.5 mole/L to the gum dispersions increased their relative viscosity. The effect of sucrose was more pronounced than that of glucose. The relative viscosity of the gum dispersion was decreased. The chlorides of sodium, calcium and aluminum decreased the relative viscosity of the plum gum dispersions. The decrease in the relative viscosity seems to depend on the cation valency. The reduction in the presence of trivalent cation [Al 3+] was more than that in the presence of monovalent cation [Na +]. The effect of surfactants on the relative viscosity was also investigated