The emulsifying and suspending (thickening) potentials of the gummy exudates derived from cashew (Anacardium occidentale L.) tree were investigated and compared (at selected concentrations) with those of standard acacia. Both gums were found to form deflocculated suspensions when used to prepare 10%w/v sulphamethoxazole suspensions. Cashew gum (CG) gave suspensions that appear fluffier and were easier to re-disperse than does acacia gum (AG) at same concentrations. Emulsifying abilities of CG were juxtaposed with those of established AG and both gums were found to produce emulsions of liquid paraffin with varying stabilities. At 10%w/v emulsifier concentration, emulsions made with CG creamed within 24 hours of formulation but at 20%w/v, the emulsion remained stable throughout the 8 weeks period of observation. While none of the emulsion samples cracked over the period of observation a direct correlation was noticed between globule size and emulsion age. Nonetheless 15%w/v CG suffices as appropriate for the stabilization of extemporaneous preparations.

The exudate polysaccharide from Anacardium occidentale L. obtained in Nigeria were investigated for their phytochemical, safety and rheological properties. Acid hydrolysed samples were found to contain in various proportions galactose, glucose, xylose, rhamnose and ribose sugars. Swiss albino mice were used to investigate the safety or otherwise of using cashew gum (CG) in foods and systemic medicine. Results obtained showed the gum to be non-toxic up to an oral dose of 5 g/kg body weight. Continuous shear behaviours of the mucilages of CG were compared with those of acacia gum (AG). Results obtained showed both gums to exhibit shear-thinning non-Newtonian flow characteristics, with a trend of increasing viscosity with increase in concentration. Changes in pH were found to show little effect on the viscosity of both gums while a direct correlation was noticed between increase in temperature and decrease in viscosity.