{"title":"DETERMINATION OF HYDROPHILE-LIPOPHILE BALANCE (HLB) OF BOVINE MUCIN FOR POSSIBLE EMULSIFYING PROPERTIES","authors":"M. Momoh, M. U. Adikwu","doi":"10.4314/ARI.V5I2.48727","DOIUrl":null,"url":null,"abstract":"The Hydrophile-Lipophile balance (HLB) of bovine mucin was evaluated. Mucin was processed from the small intestine of freshly slaughtered cow via precipitation with chilled acetone, air-drying and pulverization. Series of emulsion were formed with bovine mucin and paraffin oil, in varying ratios, the most stable emulsion with the least creaming level was found to be mucin-oil ratio of 1:9, after a period of 7 days and the HLB value of mucin calculated according to standard methods. The HLB value of mucin was 8.4. These HLB value fell within the range of 8 – 18, that is characteristics of oil-in-water (o/w) emulgents.","PeriodicalId":7872,"journal":{"name":"Animal Research International","volume":"27 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2009-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal Research International","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4314/ARI.V5I2.48727","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
The Hydrophile-Lipophile balance (HLB) of bovine mucin was evaluated. Mucin was processed from the small intestine of freshly slaughtered cow via precipitation with chilled acetone, air-drying and pulverization. Series of emulsion were formed with bovine mucin and paraffin oil, in varying ratios, the most stable emulsion with the least creaming level was found to be mucin-oil ratio of 1:9, after a period of 7 days and the HLB value of mucin calculated according to standard methods. The HLB value of mucin was 8.4. These HLB value fell within the range of 8 – 18, that is characteristics of oil-in-water (o/w) emulgents.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
