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Emulsion
- 2 phase system in which one liquid is dispersed in the form of small
globules throughout another liquid in which it is immiscible
- Emulgio
To milk out
3 components
1. Dispersed liquid/ internal phase/ discontinuous phase
2. Dispersion medium/external phase/ continuous phase
3. Intermediate agent/ emulsifying agent/ dispersing or stabilizing agent
Absence of emulsifier
1. Dispersion is unstable
2. Globules undergo coalescence
3. Separate layers of water and oil
Qualities required for emulsifiers
1.
2.
3.
4.
5.
6.
Types of emulsions
1. Simple
- o/w ; w/o
2. Multiple
- o/w/o ; w/o/w
3. Microemulsion
- Most stable of the 3
- Dispersed phases in very small globules (100-1000A) (1A=0.1nm)
O/W emulsion diluted with water/ aqueous preparation
W/O emulsion oleaginous/ oil miscible liquid
Aqueous phase contains: water-soluble drugs, preservatives, coloring and
flavouring agents
Oil phase contains: fixed/ volatile drugs (oil-soluble vitamins and antiseptic)
Antioxidant added to prevent autooxidation of the oil and rancidity or
destruction of any vitamin present
Purpose of emulsification
1. Pharmaceutically
a. For a stable and homogenous mixture of 2 immiscible liquids
b. Permits administration of liquid drug in minute globules form rather
than in bulk
2. Therapeutically
a. For the rate and degree of absorption of the drug
b. O/W emulsions as vehicle to develop the bioavailability of poorly
absorbed drugs
O/W for palatable administration of distasteful oil (dispersed in a
sweetened, flavoured vehicle)
c. Reduced particle size of oil globules
more digestible and readily absorbed and more effective
d. Applied externally
medicinal agent irritating to the skin surface
- Incorporated in the internal phase (in direct contact with the skin)
e. W/O efmulsion
- applied more evenly on the unbroken skin
- skin covered with a thin sebum, more readily wetted by oil than by
water
O/W easily removed from the skin
Emulsifying agents
1. Natural Emulsifying Agents
Carbohydrates
Acacia - most frequently used
- Tragacanth and agar thickening agents in Acacia emulsified
products
- Chondrus
- Pectin
- Form hydrophilic colloids with water and produce O/W
emulsions
Proteins
Gelatin emulsion prepared from it, too fluid
Egg yolk
Casein
Produce O/W emulsions
Method of preparation
1. Wet or English
- E + W + O or G W O
- 4 (oil): 2 (water): 1 (emulsifying agent/ gum)
- Emulsifying agent and water first then add oil slowly
- Triturate in one direction, creamy, sticky mixture with crackling
sound
2. Dry or Continental
- O + E + W or G O W
- 4 (oil): 2(water): 1(emulsifying agent/gum)
- Oil with emulsifying agent first then add water at once
- Triturate in one direction, creamy, sticky mixture with crackling
sound
3. Bottle or Forbes
- 2 (oil): 2(water): 1(emulsifying agent/gum)
- Shaking vigorously
4. Auxillary method
- Hand homogenizer
5. In Situ Soap or nascent oil
- Calcium soap and soft soap
6. Microemulsion
- Dispersed phase in very small globules (100-1000A)
Problems in preparing
1. Creaming
OA
500 mL
125 g
40 mg
100 mL
60 mL
1000 mL
CA
30 mL
Procedure
1. The appropriate amount of acacia is put in a mortar, and a small amount
of water miscible wetting agent, such as syrup, is added to wet the
acacia
2. The calculated amount of water is then gradually added in portions with
trituration
3. The oil is then gradually added with trituration until all the oil has been
added and the primary is formed
4. Add the external phase miscible components