Your study concludes that the isolated gum from Aegle marmelous cannot serve simultaneously as both a binder and a thickening agent because it results in poor K/S and fastness values. However, this conclusion seems to rely solely on colorimetric data without detailed mechanistic or molecular interaction analysis. Could the poor performance be more related to suboptimal formulation ratios or lack of synergistic additives, rather than the gum’s inherent incapability? How do you rule out confounding variables (e.g., pH sensitivity, curing time, film formation quality) before concluding its mutual incompatibility as binder and thickener?
