Comparison of stability of aloe vera powder and aloe vera jel

Aloe vera gel was changed into powder form by freeze dry method using lyophillizer. The yield of Aloe vera powder was 1.5 % w/w of Aloe vera gel. Physical properties of Aloe vera gel, freshly prepared Aloe vera powder and Aloe vera powder stored for 2, 4, 6, 8, 12 weeks are statistically indifference (pH and viscosity are in the range of 4.64-4.72 and 13.90-14.18 respectively). Microbial determination in Aloe vera gel was 1.76x10(exp.3) colony per millilitre and in Aloe vera power was less than 10 colony per millilitre. The chemical components in Aloe vera powder were not changed from those in Aloe vera gel using Thin Layer Chromatography method although Aloe vera powder was stored for 12 weeks. The level of glucose and protein in Aloe vera gel and Aloe vera powder were significantly indifference. Althought Aloe vera powder was stored for 4 weeks, the level of glucose and protein were not significantly changed. After storage over 6 weeks the level of glucose and protein was significantly lower than that in Aloe vera gel and freshly prepared Aloe vera powder.