Emulsions

Emulsions

 thermodynamically unstable, stabilized by the presence of E.A

 consisting of 2 immiscible liquid (polar – non polar)
 Types: W/O - O/W - Dual – Microemulsion

Applications

 W/O: Externally, I.M

 O/W: Orally, I.V, Externally, I.M

Theories of emulsifications:

1. Surface tension (Any Emulsified agent)

 lower the interfacial tension between 2 immiscible liquids
 Diminish each liquid attraction
 S.A.A break up large globules
2. The oriented wedge (Surfactants only) ‫مهمه جدا‬
 E.A with high HLB (with hydrophilic characters)  Give O/W
 E.A with Low HLB (with lipophilic characters)  Give W/O
3. The plastic or interfacial (Any Emulsified agent)
 E.A form a film around internal phase and prevent contact dispersed phase
  Thickness of film  Stability of emulsion

Emulsifying agent Stabilization of emulsion

Natural Finally Divided Solid Synthetic

1. From carbohydrates:  Give O/W emulsion 1. Anionic
1. Acacia  Make Stable emulsion 2. Cationic
2. Tragacanth  Oriented, interface 3. Non ionic
3. Pectin Ex: ‫االمثلة مهمة ارجع للشرح‬
From Cellulose Bentonite Characters
1. MC Magnesium trisilicate 1. Not susceptible to M.O
2. CMC 2. Wide range

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2. From Animal
1. Gelatin
2. Wool fat

1. Acacia:
 Dried exudation of Acacia Senega
 Give O/W
 Give good, stable and palatable emulsion but Low viscosity ‫مهمه‬
 Add Auxillary to improve viscosity

Auxillary E.A: Agent that improve viscosity

EX: Tragacanth, pectin, Alginates, Methyl cellulose, CMC and agar ‫مهمه جداااا‬

2. Tragacanth
 0.1 gm tragacanth = 1 gm of acacia
 stable but tends to courses
3. Pectin
 Used alone or in combination with acacia
 0.1 gm Pectin = 1 gm of acacia
 increase the viscosity of acacia 1 % of the final emulsion volume is employed
1. Methyl cellulose
 Soluble in cold water
 insoluble in organic solvent
 solved in 1/3 amount of hot water
2. Carboxy methyl Cellulose
 soluble in hot or cold water
 Temp  Viscosity 
 Available in 3 viscosity grades

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From Animal Gelatin

Pharmagel A Pharmagel B
derived from an acid treated precursor derived from an alkali treated precursor

isoelectric point between pH 7 and 9 isoelectric point between pH 4.7-5

used in acid solution in pH of 3-3.5 used in pH range above its isoelectric
it carries +ve charge constant point

incompatible with- ve charged compatible with - ve charged and

hydrocolloids such as acacia and tragacanth hydrocolloids

Wool Fat (Cholesterol)

 Give w/o emulsion

 absorb about 50 % of water
 consists of fatty acid esters

Phase inversion

 reversal of the emulsion type from O/W to W/O or the reverse

 Calcium chloride + Sod.Oleate Ca. Oleate (Divalent soap)
O/W emulsion W/O emulsion

Determination of emulsion type

1. Dilution (O/W  Stable / Dispersed)

2. The dye solubilization method

 With water soluble dye (Methylene blue)  blue with O/W, Colorless with W/O
 Oil soluble dye (Scarlet red)  Red with W/O, Colorless with O/W

3. Electrical Conductivity (O/W conduct while W/O Not)

4. Appearance O/W (milky white) while W/O (waxy yellow)
5. The filter paper wetting (O/W spread quickly while W/O stain the filter paper)

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Method of emulsion preparation

1. the continental or dry gum method

 For Mineral oil
 Mixture Fixed oil + volatile

2. the English or wet gum method (For Fixed Oil)

3. the bottle or the Forbes bottle method

 used for
00000
- volatile oil
- oleaginous substances of low viscosities
 not suited for viscous oils

Emulsion stability

Avoided coalescence, Cracking, Creaming, Flocculation, M.O

1. Flocculation, Creaming

Flocculation Creaming
joining globule together to form large Floccules aggregate to form concentrated
clumps of floccules layer at surface or bottom

Factors affecting stability of emulsion ‫مهم‬

𝒅𝟐 (𝑷− 𝑷𝟎) 𝒈
V=  Stokes Law
𝟏𝟖 𝝁
1-Globule size ‫طردي‬
 particle size  the velocity of creaming
2-The density of the internal and external phase
When the density of the internal phase and external phase equal, the velocity of
creaming is zero
When the density of the internal phase < external phase
 so, V= - ve
 Creaming occurs in an upward direction
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  Occur in o/w emulsion
When density of the internal phase > the external phase
 so, V= + ve
 Creaming occurs downward
 Occur in w/o emulsion

3-The gravity is constant

4- The viscosity ‫عكسية‬
Viscosity  rate of creaming

2. Coalescence and breaking

Creaming Breaking (cracking)

Reversible Irreversible

When stored emulsion at High Temp above When stored emulsion at very Low Temp
50 OC lower than 4OC

Causes of cracking of an emulsion

a- Addition of emulsifying agents of opposite types

 Addition of monovalent soap to divalent

b- Decomposition or precipitation of emulsifying agent

 Phenols are incompatible with nonionic emulsifying agents

c- Addition of common solvent
d- Creaming
e- phase-volume ratio: ‫مهم جدااا‬
- If the dispersed phase concentration in excess of 74 % have unmarked tendency to crack
- The more stable emulsions having a phase volume of 50/50

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  prevent the rancidity
Examples: ‫مهم‬
Anti-Oxidant 1. BHA
2. BHT in conc. (0.001-0.1 %)

Stored at Tight Container

Storage Stored in dark bottle
Moderate temp (4-40)
Light sensitive product packed in amber
colored bottles
 Prevent spoilage of emulsion
 prevent contamination by M.O
 Used Specially in O/W

Examples: ‫مهمه جداااا‬

Antimicrobial preservative
(a) Benzoic acid
(b) High conc. Of alcohol
(c) Salicylic acid
(d) combination of:
- Para hydroxy benzoate 0.1%
- Methyl ester 0.2% (Soluble in water)
- Propyl ester 0.02% - 0.05% (Not soluble)

1. Have phase volume 50/50

2. Stored from 40-45
Stable emulsions 3. Stored in tight container

Types of Emulsion:

1. Normal (W/O – O/W)

2. Multiple emulsions=Dual=Double
1. if drug has bad taste and has lipophilic characters give (W/O/W)  Water in oil in water
2. if drug has bad taste and has hydrophilic characters give (O/W/O)  Oil in water in oil
3. Micro emulsions
a) droplet size is 10-200 nm
b) transparent
c) expensive
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 d) more stable surfactant and co surfactants as emulsifying agent
e) finely divided

4. Nano particles

Notes:

O/W more Susceptible to Microorganism

W/O more susceptible to Rancidity, light

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