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    Emulsions

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    gkunal991
    This document discusses emulsions, which are dispersions of one liquid within another that it is normally immiscible with. There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). Emulsions are stabilized by emulsifying agents that prevent the liquids from separating. Common emulsifying agents include carbohydrates, proteins, alcohols, and surfactants. Emulsions can be produced through various methods and their stability depends on factors like droplet size, temperature, and electrolyte content. The type of emulsion can be identified through tests like dilution, conductivity, and dye solubility. Phase inversion may occur if the

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    Emulsions

    Uploaded by

    gkunal991
    162 views24 pages
    This document discusses emulsions, which are dispersions of one liquid within another that it is normally immiscible with. There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). Emulsions are stabilized by emulsifying agents that prevent the liquids from separating. Common emulsifying agents include carbohydrates, proteins, alcohols, and surfactants. Emulsions can be produced through various methods and their stability depends on factors like droplet size, temperature, and electrolyte content. The type of emulsion can be identified through tests like dilution, conductivity, and dye solubility. Phase inversion may occur if the

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    This document discusses emulsions, which are dispersions of one liquid within another that it is normally immiscible with. There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). Emulsions are stabilized by emulsifying agents that prevent the liquids from separating. Common emulsifying agents include carbohydrates, proteins, alcohols, and surfactants. Emulsions can be produced through various methods and their stability depends on factors like droplet size, temperature, and electrolyte content. The type of emulsion can be identified through tests like dilution, conductivity, and dye solubility. Phase inversion may occur if the

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    162 views24 pages

    Emulsions

    Uploaded by

    gkunal991
    This document discusses emulsions, which are dispersions of one liquid within another that it is normally immiscible with. There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). Emulsions are stabilized by emulsifying agents that prevent the liquids from separating. Common emulsifying agents include carbohydrates, proteins, alcohols, and surfactants. Emulsions can be produced through various methods and their stability depends on factors like droplet size, temperature, and electrolyte content. The type of emulsion can be identified through tests like dilution, conductivity, and dye solubility. Phase inversion may occur if the

    Copyright:

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    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 24

    EMULSIONS

    EMULSIONS

    Introduction Types of emulsions Emulsifying agents Methods of Preparation of Emulsions Tests for emulsion types Emulsion Stability Phase Inversion Emulsion Breaking General Guidelines

    Introduction
    EMULSIONS

    An emulsion is a dispersion in which the dispersed phase is composed of small globules of a liquid distributed throughout a vehicle in which it is immiscible.

    Classification of emulsions :

    Based on dispersed phase Oil in Water (O/W): Oil droplets dispersed in water Water in Oil (W/O): Water droplets dispersed in oil
    Based on size of liquid droplets 0.2 50 mm Macroemulsions (Kinetically Stable) 0.01 0.2 mm Microemulsions (Thermodynamically Stable)

    Emulsions encountered in everyday life!

    Pesticide

    Asphalt

    Skin cream

    Metal cutting oils

    Margarine

    Ice cream

    Stability of emulsions may be engineered to vary from seconds to years depending on application

    General Types of Pharmaceutical Emulsions: 1) Lotions 2) Liniments 3) Creams 4) Ointments 5) Vitamin drops

    Theories of Emulsification: 1) Surface Tension Theory: - lowering of interfacial tension. 2) Oriented-Wedge Theory: - mono molecular layers of emulsifying agents are curved around a droplet of the internal phase of the emulsion.

    3) Interfacial film theory: - A film of emulsifying agent prevents the contact and coslescing of the dispersed phase.

    Emulsifying Agents: It is a substance which stabilizes an emulsion .

    Pharmaceutically acceptable emulsifiers must also :


    be stable . be compatible with other ingredients . be non toxic . possess little odor , taste , or color . not interfere with the stability of efficacy of the active agent .

    Emulsifying Agents:

    1) Carbohydrate Materials: - Acacia, Tragacanth, Agar, Pectin. o/w emulsion. 2) Protein Substances: -Gelatin, Egg yolk, Caesin o/w emulsion. 3) High Molecular Weight Alcohols: - Stearyl Alcohol, Cetyl Alcohol, Glyceryl Mono stearate o/w emulsion, cholesterol w/o emulsion.

    4) Wetting Agents: Anionic, Cationic, Nonionic o/w emulsion w/o emulsion 5) Finely divided solids: Bentonite, Magnesium Hydroxide, Aluminum Hydroxide o/w emulsion.

    Methods of Preparation of Emulsions: 1) Continental or Dry Gum Method: "4:2:1" Method 4 parts (volumes) of oil 2 parts of water 1 part of gum

    2) English or wet Gum Method: 4 parts (volumes) of oil 2 parts of water 1 part of gum

    3) Bottle or Forbes Bottle Method:


    useful for extemporaneous preparation of emulsion from volatile oils or oleaginous substance of low viscosity. powdered acacia + Dry bottle 2 parts of oil This method is not suitable for viscous oils (i.e. high viscosity oil).

    Emulsion Type and Means of Detection:


    Tests for Emulsion Type (W/O or O/W emulsions)

    1) Dilution Test: - o/w emulsion can be diluted with water. - w/o emulsion can be diluted with oil. 2) Conductivity Test: Continuous phase water > Continuous phase oil.

    3) Dye-Solubility Test: - water soluble dye will dissolve in the aqueous phase. - oil soluble dye will dissolve in the oil phase. 4) Refractive index measurement 5) Filter paper test

    Emulsions are Kinetically Stable!


    Rate of coalescence measure of emulsion stability. It depends on: (a) Physical nature of the interfacial surfactant film For Mechanical stability, surfactant films are characterized by strong lateral intermolecular forces and high elasticity (Analogous to stable foam bubbles)

    (b) Electrical or steric barrier Significant only in O/W emulsions.

    In case of non-ionic emulsifying agents, charge may arise due to (i) adsorption of ions from the aqueous phase or (ii) contact charging (phase with higher dielectric constant is charged positively)
    No correlation between droplet charge and emulsion stability in W/O emulsions Steric barrier dehydration and change in hydrocarbon chain conformation.

    (c) Viscosity of the continuous phase (many emulsion are more stable in concentrated form than when diluted.) Viscosity may be increased by adding natural or synthetic thickening agents.

    (d) Size distribution of droplets Emulsion with a fairly uniform size distribution is more stable (e) Phase volume ratio As volume of dispersed phase stability of emulsion (eventually phase inversion can occur)

    (f) Temperature Temperature , usually emulsion stability Temp affects Interfacial tension, D, solubility of surfactant, viscosity of liquid, phases of interfacial film.

    Inversion of Emulsions (Phase inversion)


    O/W W/O
    1.

    2.

    3.

    The order of addition of the phases W O + emulsifier W/O O W + emulsifier O/W Nature of emulsifier Making the emulsifier more oil soluble tends to produce a W/O emulsion and vice versa. Phase volume ratio Oil/Water ratio W/O emulsion and vice versa

    4. Temperature of the system Temperature of O/W makes the emulsifier more hydrophobic and the emulsion may invert to W/O. 5. Addition of electrolytes and other additives. Strong electrolytes to O/W (stabilized by ionic surfactants) may invert to W/O Example. Inversion of O/W emulsion (stabilized by sodium cetyl sulfate and cholesterol) to a W/O type upon addition of polyvalent Ca.

    Emulsion Breaking Separation of the internal phase from the external phase is called BREAKING of the emulsion. This is irreversible. Protect emulsions against the extremes of cold and heat. Emulsions may be adversely affected by microbial contamination.

    General Guidelines:
    1.

    Type of emulsion determined by the phase in which emulsifier is placed. Emulsifying agents that are preferentially oil soluble form W/O emulsions and vice versa. More polar the oil phase, the more hydrophilic the emulsifier should be. More non-polar the oil phase more lipophilic the emulsifier should be.

    2.

    3.

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