Pharmaceutical Cream

 Md. Abdur Rashid-12103003

 Md. Fahim Hasan-12103010
 Shahnaz Fahmida-12103017
 Jinat Jahan Swarna-12103018
 Md. Rezwan Rahman-12103032
 Md. Najmul Islam-12103056
 Definition
 Types of Cream
 Purposes of creams
 Properties of an ideal Cream
 Formulation of Cream
 Incompatibility
 Evaluation of cream
 Packaging, labeling & Storage of Cream
 Advantages of Cream
 Disadvantages of Cream
 A cream is a topical preparation usually for
application to the skin. Pharmaceutical creams are
semisolid dosage forms containing one or more drug
substances dissolved or dispersed in a suitable base.
Creams may also contain suitable antimicrobial or
preservatives unless the medicaments or basis have
sufficient intrinsic bactericidal and fungicidal activity.
 Creams are of two types:
1. Aqueous creams
2. Oily creams.
In case of aqueous creams the emulsions are oil-in-
water type (Vanishing cream),and
In case of oily creams emulsions are of water-in-oil
type (Cold cream).
 To dried the injured area as soon as possible
 To prevent the irritation, inflammation and microbial
growth of the skin.
 To prevent infections in some sensitive organs.
 To prolong the action in the injured site.
 To prevent grittiness of the skin.
 To aid in the retention of moisture
1.Materials :
 Active ingredient: Drug or raw materials are used as active
ingredient
 Base: Base is used as carrier of the drug.
 Preservative: Preservatives are used to protect the drug from
microbial content.
 Antioxidant: It is used to prevent oxidation of the drug that
causes degradation.
 Surfactant: Used to prevent surface tension of two immiscible
phases.
 Complexing agent: It enhances the stability and prolongs
action.
 Viscosity enhancer: Decrease the flow property of creams.
 Humectants: Protect the drug from moisture.
2.Process:
 Preparation of the oil phase: Flake/powder ingredients,
sometimes dry blended in advance, are dispersed into
mineral oil or silicone oil. Heating may be required to melt
some ingredients.
 Hydration of aqueous phase ingredients: Emulsifiers,
thickeners and stabilizers are dispersed into water in a
separate vessel. Heating may be required to accelerate
hydration.
 Forming the Emulsion: The two phases are blended
under vigorous agitation to form the emulsion.
 Dispersion of the active ingredient: The active
ingredient often makes up only a small proportion of the
formulation; this must be efficiently dispersed to maximize
yield and product effectiveness
3. Problems :

 When added to water, thickening, stabilizing and emulsifying

ingredients can form agglomerates which agitators cannot break down.
 Similarly oil phase ingredients can form lumps which require shear to
disperse.
 Ingredients must be fully hydrated to obtain the required viscosity and
develop yield.
 Partially hydrated materials can build up on the vessel wall, in-tank
baffles and parts of the agitator.
 Agitators cannot sufficiently reduce droplet size to form a stable
emulsion.
 Active ingredients can be temperature sensitive. Cooling of the product
before
adding the active ingredient further increases processing time.
 Poor dispersion of the active impairs product effectiveness.
 Long mixing times and additional equipment may be required to
obtain a homogeneous and stable finished product
 A developed cream formulation is evaluated
pharmaceutically for various parameters such as:

 Rheological properties like apparent viscosity

 Stability
 pH
 External character
 Spread ability
 Drug diffusion
 Stability and primary skin irritation test on animals
and healthy human volunteers
 An ideal container should protect the product from the
external atmosphere such as heat, humidity, and
particulates, be nonreactive with the product components,
and be easy to use, light in weight, and economic.Usually
creams are packed in metallic collapsible tubes or Plastic
containers. Pressurized packages expel the product
through a valve.
 Comply with the general requirements for labeling and
should also specify i)expiry date, and ii) storage conditions.
 Creams should be stored at temperature not exceeding
25°C. They should not be allowed to freeze as low
temperature can adversely effect the stability of
preparation.
 Easily water washable. Easy to wipe away.
 Less greasy compared to ointment.
 Easy to spread on the skin's surface (i.e. easy to apply).
 Suitable for sensitive, dry, and fair skin.
 Suitable for acute lesions.
 They interfere less with skin functions.
 Evaporation of water from o/w type of cream causes
cooling sensation.
 Lower risk of side effect.
 They are less hydrophobic , so risk of contamination is
high than the others.
 Less viscous then other semi-solid preparation.
 Sometimes rancidification of oils take place.
 The aqueous phase is prone to the growth of molds
and bacteria hence preservatives should be used.
 They contain oil in large amount, some of which are
inedible, hence creams are not used for internal use.
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