The stability of veegum/mucuna slim blends was studied using veegum/so
dium carboxymethyl cellulose emulsions as standard for comparison. An
increase in the percentage of mucuna gum in the emulsion blends increa
sed creaming while the reverse was true in those of the veegum/sodium
carboxymethyl cellulose blends. However; emusions prepared with mucuna
gum showed a lower coalescence rate than those prepared with veegum/m
ucuna gum blends. Veegum/mucuna gum combinations of 2.7% w/v and 0.3%
w/v resulted in the emulsion with the highest stability. Emulsions pre
pared from veegum/mucuna gum blends were more stable than those prepar
ed with mucuna gum alone as the emulgent.