ABSTRACT
The use of tahini, a sesame paste, as an emulsifying agent was the subject of this investigation. Mineral oil emulsion, USP was used as an emulsion model. Tahini partially or completely replaced acacia in the oficial emulsion. The rate of creaming (expressed as percent) and the viscosity of the resulting emulsions were measured. Also, emulsions were prepared containing tahini only. The results show that tahini-prepared emulsions had lower creaming rates and viscosity after one month of storage at room temperature. Thus, a better physical stability was achieved when tahini was used as and emulsifying agent.
ABSTRACT
The use of a new suspending agent is investigated. Calamine lotion, USP contains bentonite magma as a suspending agent. In this study, bentonite magma was partially or completely replaced with a new suspending agent called tahini. Tahini is sesame paste composed of crushed sesame seeds in sesame oil. It is frequently used in middle eastern food as a thickening and suspending agent. Calamine lotion was prepared, generally, according to the USP method. The formula contained 40% v/v magma. Tahini was added instead of bentonite magma by replacing 100%, 99%, 90%, 75%, 50% and 25% of the magma. The sedimentation volume and the degree of flocculation were calculated for the resulting preparations. Rheological characteristics of bentonite- and tahini-containing lotions were also determined. Sedimentation volume showed 0.723 and 0.851 (p=0.05) for the lotions containing 100% bentonite and 100% tahini, respectively. The degree of flocculation was 2.00 and 2.35 (p=0.05) for the 100% bentonite and 100% tahini lotions, respectively. The rheograms of all the suspensions showed pseudoplastic flow. Overall, the use of tahini in calamine lotion has improved the physical stability of the formula.
