Study of complex coacervation of gelatin with sodium carboxymethyl guar gum: microencapsulation of clove oil and sulphamethoxazole

Complex coacervation of gelatin with sodium carboxymethyl guar gum was studied. The coacervation was studied as a function of pH, colloid composition and concentration. The efficiency of coacervation was followed by measuring viscosity, coacervate yield and turbidity of test solutions. All the measurements suggest that, as the amount of sodium carboxymethyl guar gum (CMGG) in the colloids increases, the pH at which maximum coacervation happens decreases. Effective coacervation could be realized over the pH range of 2.5-4.0 using different compositions. The efficiency of the CMGG/gelatin system to encapsulate oils and solid particles is demonstrated by successful encapsulation of oil of cloves and sulphmethoxazole.