Formulation and Evaluation of Starch Phosphate-Based Cream Derived from Manihot esculentus

Abstract Starch is an important excipient employed in the pharmaceutical industry but irrespective of its source, native starch undesirable for many applications because inability to withstand processing conditions and hence needs modification achieve desired properties. This study aimed synthesize phosphate through obtained from Manihot esculentus, then explore potential preparation cream formulations. In present study, was extracted M. esculentus (cassava), phosphorylated by reacting with varied concentrations disodium hydrogen phosphate, anhydrous (Na2HPO4, 0.05, 0.1, 0.2 mol/dm3) under pH 6. A standard wet chemistry method used determination degree substitution (DSp) modified starch, Fourier transform infrared (FTIR) spectra were structure identification. The develop a formulation. physicochemical properties formulation further evaluated. Calamine BP utilized as control. Our result indicated that higher concentration Na2HPO4 favors DSp (0.047). FTIR suggested new peak at 1,090 cm−1 (P-OR). formulated high demonstrated good spreadability (7.84–8.65 gcm/s), (6.5–7.0), viscosity (267–296 cp), extrudability (2.05–2.62%) physical stability, smooth, opaque, greasy, homogeneous, easily removed on washing water. Statistical analysis showed there no significant difference between phosphate-based control, starch-based cream. Given above, can be prepared promising emulsifying agent due being more widely available, stable, cost-effective.