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Emulsions:
¡ Definition: It is thermodynamically unstable
system consisting of at least two immiscible
liquid phases one of which is dispersed as
globules (the dispersed phase) in the other
liquid phase (the continuous phase) stabilized
by presence of emulsifying agent.
To stabilize these
droplets, emulsifying
agent should be added
(o/w) (w/o)
Water is the dispersion medium and Oil is the dispersion medium and
oil is the dispersed phase water is the dispersed phase
non greasy and easily removable greasy and not water washable
from the skin
preferred for internal use as bitter preferred for external use like
taste of oils can be masked. creams.
( W/O )
( O/W )
Microemulsions:
¡ clear, stable, liquid mixtures of oil, water and surfactant,
frequently in combination with a cosurfactant.
¡ In contrast to ordinary emulsion, microemulsions form
upon simple mixing of the components and do not
require the high shear conditions generally used in the
formation of ordinary emulsions.
¡ The two basic types of microemulsions are (o/w) and
(w/o).
3-Thermodynamically stable
Microemulsions:
Tests Used To Identify Emulsion Type:
¡ Conductivity Test:
¡ water is good conductor of electricity whereas
oil is non-conductor. Therefore, continuous
phase of water runs electricity more than
continuous phase of oil.
Tests Used To Identify Emulsion Type:
¡ Dye-Solubility Test:
¡ when an emulsion is mixed with a water soluble
dye such as amaranth and observed under the
microscope.
¡ if the continuous phase appears red, then it
means that the emulsion is o/w type as water is
the external phase
¡ if the scattered globules appear red and
continuous phase colorless, then it is w/o type.
Tests Used To Identify Emulsion Type:
¡ Monomolecular adsorption:
Rule of Bancroft: The type of the emulsion is a
function of the relative solubility of the
surfactant, the phase in which it is more soluble
being the continuous phase.
Classification of emulsifying agents:
¡ Emulsifying agent may be classifying into three groups:
1-Natural emulsifying agents:
- form monomolecular and multimolecular film
A-Those from vegetable source
as acacia - tragacanth- pectin- derivative of cellulose
Disadvantages:
-They show considerable batch to batch variation
- readily support M.O. growth
- susceptible to alcohol, electrolytes
Classification of emulsifying agents:
2- Finely divided solid:
¡ - as bentonite - Mg(OH)2
¡ forming a coherent film which physical prevents
coalescence of the dispersed
globules.
¡ - if the particles are: preferntially wetted by the
aqueous phase o/w emulsion
:preferntially wetted by the oil phase
w/o emulsion
Classification of emulsifying agents:
3- Synthetic emulsifying agents as:
- form monomolecular film
A- Anionic emulsifying agents
Alkali soap:
- e.g. sodium, potassium
and ammonium salts of fatty acids
- Form o/w emulsions
- in acidic condition precipitated Fatty acid
- For external use
- incompatible with polyvalent cations
Classification of emulsifying agents:
Soap of di/trivalent metal
- e.g. Cal oleate
- Promote w/o emulsions
D- Amphoteric surfactants
¡ charge depending on the pH of the system
low pH cationic
high pH anionic
¡ Calculation of HLB:
Griffin equation:
HLB = 20 (1 – S / A)
S: saponification number of the ester
A: the acid number of the fatty acid
Davis equation:
HLB = hydrophilic group number – lipophilic group number + 7
Methods of emulsion preparation:
¡ On small scale:
¡ Porcelain mortar and pestle
¡ On large scale:
Homogenizer
Proportions of Oil, Water and Gum
required for formation of primary
emulsion:
Proportions of:
Fixed oil 4 2 1
Mineral oil 3 2 1
Volatile oil 2 2 1
Methods of emulsion preparation:
¡ Continental or dry gum method:
Emulsifier is triturated with the oil in perfectly
dry porcelain mortar
Shake
dx/dt = d2 (ρi-ρe)g/18η
4- Viscosity: ↑→ ↓creaming
Strategies to reduce creaming:
Principle Method