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Emulsions Editedd
Emulsions Editedd
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EMULSIONS
Definition
Classification
Applications
Determination of type of simple emulsion
Theory of emulsification
Additives for formulation of emulsion
Formulation of emulsions
Emulsification techniques
Stability of emulsions
Evaluation of emulsions 2
WHAT IS AN EMULSION ??
An emulsion is a thermodynamically unstable system
consisting of at least two immiscible liquid phases one of
which is dispersed as globules in the other liquid phase
stabilized by a third substance called emulsifying agent.
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EMULSIONS
Phase A
Phase B
A B C D
Multiple emulsions
Oil-in-water-in-oil(O/W/O)
Water-in-oil-in-water (W/O/W)
Micro emulsions
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TYPES OF EMULSIONS
Multiple emulsions
w/o/w o/w/o
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FACTORS AFFECTING TYPE OF
EMULSION
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Pharmaceutical application of emulsions:
- Oral, rectal and topical administration of oils and oil-
soluble drugs.
- The unpleasant taste or odor can be masked by
emulsification
- The absorption and penetration of medicament are
enhanced by emulsification
- Intramuscular injections of water-soluble drugs or
vaccine to provide slow release.
- The use of sterile stable i.v emulsion containing fats, 9
Dilution test
Conductivity test
Dye solubility test methylene blue, Scarlet red
CoCl2 impregnated filter test: changes blue to pink
when o/w emulsion is added
Fluorescence test :
some oils fluoresce under UV light, 0/w emulsions exhibit dot
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pattern , w/o emulsion fluoresce through out.
THEORY OF EMULSIFICATION
Incase of two immiscible liquids
Oil
Oil Agitation Oil
Water Water
Water
G yo / w A
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The dispersion of one phase within the other will cause a
dramatic increase in the surface area of the interface between
the two phases which, in turn, renders the system unstable (due
to the increase in the interfacial Gibb’s free energy).
Coalescence
System is thermodynamically
unstable “ high energy”
System tends to separate in 13
two layer to reduce the surface area
THEORY OF EMULSIFICATION
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REDUCTION OF INTERFACIAL TENSION
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INTERFACIAL FILMS
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ADDITIVES FOR FORMULATION OF EMULSIONS
EMULSIFYING AGENTS
Added to an emulsion to prevent the coalescence of the
globules of the dispersed phase.
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CLASSIFICATION OF EMULSIFYING
AGENTS
Synthetic
Surface active agents ( Monomolecular films)
Semi synthetic and natural
Hydrophilic colloids ( Multimolecular films)
Finely divided solid particles ( Particulate film)
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SYNTHETIC SURFACE ACTIVE
AGENTS MONOMOLECULAR
ADSORPTION
Oil
Oil
Cholesterol
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ANIONIC
Soaps
Alkali soap:
- e.g. sodium, potassium and ammonium salts of fatty acids
Form o/w emulsions
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Soap of di/trivalent metal
e.g. Cal oleate
Promote w/o emulsions
Amine soaps: N(CH2CH2OH)3
neutral pH
incompatible with acids and high concentration of electrolytes
Produce o/w emulsion
Sulfated and sulfonated compound
- E.g.Sodium lauryl sulphate
stable over high pH range
o/w emulsions
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CATIONIC SURFACTANTS
Quaternary ammonium compounds:
E.g. Cetyl trimethylammonium bromide (Cetrimide) and
benzalkonium chloride
Disadvantages:
Toxicity and irritancy
Incompatible with anionic surfactants, polyvalent anions
Unstable at high pH
It has marked antibacterial and anti infective properties
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NONIONIC SURFACTANTS
Low toxicity and irritancy so suitable for oral and parenteral
administeration
High degree of compatibility
Less sensitive to change pH or to addition of electrolytes
E.g. Tweens (polyethylene fatty acid ester) O/W
E.g. Span ( sorpitan fatty acid ester) W/O
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AMPHOTERIC SURFACTANTS
charge depending on the pH of the system
low pH cationic
high pH anionic
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HYDROCOLLOID EMULSIFYING
AGENTS
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CLASSIFICATION OF HYDROCOLLOID
EMULSIFYING AGENTS
Semisynthetic
Natural
Plant origin
Animal origin
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Semi synthetic ( Multi molecular films)
Methyl cellulose
Carboxy methyl cellulose
Natural(Multimolecular films)
From plant origin
Polysaccharides ( Acacia, tragacanth, agar, pectin,
lecithin)
From animal origin
Proteins ( Gelatin), Lecithin, Cholesterol, Wool fat
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FINELY DIVIDED SOLIDS
Finely divided solid particles that are wetted to some degree by
both oil and water act as emulsifying agents.
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AUXILIARY EMULSIFYING AGENTS
Product Source and composition Use
Chemical stability
Inertness
Safety
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Selection of liquid phase
Choose from Lipids of natural or synthetic origin
depends upon the release rate needed
Phase ratio
Depends upon the solubility of the active ingredient
Desired consistency
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SELECTION OF EMULSIFYING AGENT
Properties of an ideal emulsifying agent
Reduce the interfacial tension between the two immiscible
liquids.
Physically and chemically stable, inert and compatible with the
other ingredients of the formulation.
Completely non irritant and non toxic in the concentrations
used.
Organoleptically inert i.e. should not impart any colour, odour
or taste to the preparation.
Form a coherent film around the globules of the dispersed
phase and should prevent the coalescence of the droplets of the
dispersed phase.
Produce and maintain the required viscosity of the preparation.
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SELECTION OF EMULSIFYING AGENT
Factors affecting choice of emulsifying agent :
Shelf life of the product
Type of emulsion desired
Cost of emulsifier.
Compatibility
Non toxicity
Taste
Chemical stability.
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Hydrophile-Lipophile Balance (HLB):
Calculation of HLB:
Griffin equation:
HLB = 20 (1 - S / A)
S: saponification number of the ester
A: the acid number of the fatty acid
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EMULSIFICATION TECHNIQUES
Stabilization of droplets
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EMULSIFICATION TECHNIQUES
Laboratory scale preparation techniques
Large scale preparation techniques
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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
EXTEMPORANEOUS (LABORATORY
SCALE ) METHOD OF PREPARATION
Continental or dry gum method
Wet gum method
Bottle or Forbes bottle method
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Methods of emulsion preparation:
Continental or dry gum method:
Emulsifier is triturated with the oil in perfectly
dry porcelain mortar
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Methods of emulsion preparation:
Bottle or Forbes Bottle Method
- It is extemporaneous preparation for volatile oils or oil with
low viscosity.
gum + oil (dry bottle)
Shake
Mechanical stirrers 52
Colloidal mill
Emulsion Stability
Emulsion Stability:
Flocculation and creaming:
Flocculation - The small spheres of oil join
together to form clumps or flocs which rise or
settle in the emulsion more rapidly than
individual particles.
Creaming - it is a concentration of the floccules
of the internal phase formed upward or
downward layer according to the density of
internal phase.
Creaming:
Stoke‘s equation included the factors that
affect the creaming process:
dx/dt = d2 (i-e)g/18η
4- Viscosity: creaming
Strategies to reduce creaming:
Principle Method
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CONTINOUS ASS
1. Emulsion is thermodynamically unstable (justify)
2. Describe how to determine emulsion type by Cobalt
chloride method.
3. Mechanism of action of surfactant as emulsifyning
agents.
4.
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