Polyelectrolyte Complexes of Irvingia gabonensis Gum and Gelatin:Performance of Suspended Chalk Particles

The suspending properties of the polyelectrolyte complexes (PECs) or co-precipitates from Ogbono gum, (Irvingia gabonensis, variety excels, Fam. Irvingiaceae) and gelatin were carried out. The gum was extracted, co-precipitated with gelatin and used to prepare chalk suspension. Parameters determined were as follows: sedimentation rate, viscosity, pH, redispersibility number and effect of electrolytes on the rheology of the suspension. The result was compared with that of a commercial brand of Mist Magnesium trisilicate (Product X) obtained from Gloria, G Pharmaceuticals, Nigeria Limited. The results of the study credited Irvingia gabonensis gum as being a better suspending agent alone than gelatin. In furtherance, the PECs-containing suspension prepared with 1:4 combination of gelatin and Irvingia gabonensis gum had the best properties in relation to the assessed parameters as being the best viscosity impacting agent with the least redispersibility number which is a marker to its suspension not forming cake upon storage as well as making for easy re-suspension of sedimented particles and ensuring accurate dosing superior to the Product X.