1. Group number: 02 Course: Physical Pharmacy Course Code:
311
2. Name: KIRAN NASEEM Roll number: 45 Topic: INTRODUCTION
EMULSIONS
3. EMULSIONS The word "emulsion" comes from the Latin word for
"to milk. EMULSION: An emulsion is a mixture of two or more liquids
that are normally immiscible (nonmixable or unblendable).
4. INTRODUCTION Emulsions are part of a more general class of
two-phase systems of matter called colloids. Emulsion should be
used when both the dispersed and the continuous phase are liquids.
Examples of emulsions include vinaigrettes, milk, mayonnaise, and
some cutting fluids for metal working. The photo-sensitive side of
photographic film is an example of a colloid.
5. Name: MAHIRA IQBAL Roll number: 47 Topic: TYPES OF EMULSIONS
EMULSIONS
6. TYPES OF EMULSIONS: 1- Oil in water emulsions 2- Water in
oil emulsions 3- Multiple emulsions (O/W/O) or (W/O/W) 4-
Microemulsions.
7. DIFFERENCE BETWEEN O/W AND W/O EMULSIONS: (o/w) (w/o) Water
is the dispersion medium and oil is the dispersed phase. non greasy
and easily removable from the skin. used externally to provide
cooling effect e.g. vanishing cream. preferred for internal use as
bitter taste of oils can be masked. Oil is the dispersion medium
and water is the dispersed phase. greasy and not water washable.
used externally to prevent evaporation of moisture from the surface
of skin e.g. Cold cream. preferred for external use
likecreams.
8. ( O/W ) ( W/O )
9. MULTIPLE EMULSIONS: Multiple emulsions are the emulsion
system in which the dispersed phase contain smaller droplets that
have the same composition as the external phase. The multiple
emulsions are also considered to be of two types: o
Oil-in-Water-in-Oil (O/W/O) emulsion system o Water-in-Oil-In-Water
(W/O/W) emulsion system TYPES OF EMULSIONS:
10. Oil-in-Water-in-Oil: In O/W/O systems an aqueous phase
(hydrophilic) separates internal and external oil phase. In other
words, O/W/O is a system in which water droplets may be surrounded
in oil phase, which in true encloses one or more oil droplets.
Water-in-Oil-In-Water: In W/O/W systems, an organic phase
(hydrophobic) separates internal and external aqueous phases. In
other words, W/O/W is a system in which oil droplets may be
surrounded by an aqueous phase, which in turn encloses one or
several water droplets. These systems are the most studied among
the multiple emulsions. TYPES OF EMULSIONS:
11. MICROEMULSIONS: Clear, stable, liquid mixtures of oil,
water and surfactant, frequently in combination with a
co-surfactant. In contrast to ordinary emulsion, Microemulsions
form upon simple mixing of the components and do not require the
high shear conditions generally used in the formation of ordinary
emulsions. The two basic types of Microemulsions are (o/w) and
(w/o). TYPES OF EMULSIONS:
12. MICROEMULSIONS: Unlike the common macro emulsion in that:
1- Appear as clear transparent solution. 2- Diameter of internal
phase droplets ranged between 10- 200nm. 3-Thermodynamically
stable. TYPES OF EMULSIONS:
15. DETECTION TESTS: Dilution test: based on the solubility of
external phase of emulsion. - o/w emulsion can be diluted with
water. - w/o emulsion can be diluted with oil.
16. Conductivity Test: water is good conductor of electricity
whereas oil is non- conductor. Therefore, continuous phase of water
runs electricity more than continuous phase of oil. DETECTION
TESTS:
17. Dye-Solubility Test: when an emulsion is mixed with a water
soluble dye such as amaranth and observed under the microscope. if
the continuous phase appears red, then it means that the emulsion
is o/w type as water is the external phase if the scattered
globules appear red and continuous phase colorless, then it is w/o
type. DETECTION TESTS:
18. DETECTION TESTS: Fluorescence test: Oils give fluorescence.
Under UV light, while water doesnt. Therefore, O/W emulsion shows
spotty pattern while W/O emulsion fluoresces.
19. Name: NIMRAAZHAR Roll number: Topic: CLASIFICATION OF
EMULSIFYING AGENTS EMULSIONS
20. EMULSIFYING AGENTS Emulsifying agents are substance that
are soluble in both water and fat and enable fat to be uniformly
dispersed in water as an emulsion.
21. CLASSIFICATION OF EMULSIFYING AGENT: TYPES TYPE OF FILM
EXAMPLE 1. Synthetic(surface- active agent) emulsifying agent
monomolecular Anionic:-(pH : >8) SOAP: Potassium laurate
SULFATES: Sodium lauryl sulfate SULFONATES: Dioctyl sodium
sulfosuccinate Cationic: (pH : 3-7) Quaternary ammonium salt
Non-ionic:- (pH : 3-10) Polyoxyethylene fatty alcohol ethers
Sorbitan fatty acid esters
23. PRODUCT SOURCE AND COMPOSITION PRINCIPLE USE Cetyl alcohol
Chiefly C16H33OH Lipophilic thickening agent and stabilizer for o/w
lotion and ointments Methyl cellulose Series of methyl ethers of
cellulose Hydrophilic thickening agent and stabilizer for o/w
emulsion; weak o/w emulsifier
24. Stearic acid A mixture of solid acid from fat , chiefly
stearic and palmitic Lipophilic thickening agent and stabilizer for
o/w lotion. Sodium carboxymethy lcellulose Sodium salt of
Carboxymethyl ester of cellulose Hydrophilic thickening agent and
stabilizer for o/w emulsion PRODUCT SOURCE AND COMPOSITION
PRINCIPLE USE
25. Agar Cholic acid Ceatyl alcohol Albumin Diacetyl tartaric
acid ester Casein Alginates Glycerol Monostearate Egg yolk Gum
Irish moss (carrageenan) Soap Mono sodium phosphate Ox bile extract
Lecithin LIST OF EMULSIFYING AGENTS:
26. LECITHIN: (Nonionic) One of the group of Phosphoglycerides
found in various plants and animals substances including egg yolk,
nerve tissue, semen and cell membrane. Naturally occurring
phospholipid derived from soybean. Both oil and water loving.
Lecithin is a vitamin supplement and a dietary supplement.
27. Most important component of cell. It can help nourish
damage cells and tissues and also help in keeping skin soft and
supple Used in making surfactant, to improve flow property of
chocolate, to reduce cholesterol level and helps keep our blood's
cholesterol circulation freely. Lecithin is an emulsifier or mixing
agent that help fat and water stay together.
28. Source: Soybean and egg are good source of lecithin
Example: Egg yolk, mayonnaise, ice cream, milk, cosmetics, lotion,
cheese, margarine ,coating
29. SOAPS: Soaps or detergents may be anionic, cationic and
nonionic. They are amphiphatic. One end sticks to oil (hydrophobic)
and one end sticks to water ( hydrophilic). Soap or synthetic
detergent contain a long non polar tail and a polar or ionic head.
The non polar end of the molecule dissolves well in non polar
grease and oil while the polar or ionic head dissolves in water.
The tail of soap molecule penetrate into oil or grease and break it
up into tiny micelles.
30. Cationic: Quaternary ammonium salt of acetates, chlorides
or bromides. Anionic: Sodium alkyl sulfates and sodium alkyl
benzene sulfonate. Non ionic: These detergents are ester of alcohol
having high molecular mass. Example: Polyoxyethylene fatty alcohol
ethers
31. DIACETYL TARTARIC ACID ESTER: (Non ionic) DATEM is used to
strengthen the dough by building a strong gluten network. It is an
emulsifier used in baking. It is used in enlarging the physical
volume of bread, improve the structure of tissue , prolong shelf
life and increase the soft feeling and pliability It is used in
crusty bread, chewy texture, biscuits, coffee whitener, ice cream,
salad dressing.
32. DATEM appears to interact with the hydrophobic part of
gluten helping protein unfold and form cross linked structure. It
is used as emulsifier, dispersion agent to improve emulsification
and the inter-miscibility b/w oil and water. Dispersive in hot
water, soluble in oil and fat or some kind of organic dissolvent.
It is use in butter to make taste better.
33. GUM: Gum may be cationic, nonionic or anionic. eg: xanthan
gum is anionic(natural), cationic guar gum (semi natural) is
cationic and guar gum is nonionic ( natural) . Gum are
hydrocollidal that binds, thicken and emulsify gluten free
ingredient. Guar gum is an emulsifier, thickener, stabilizer
approved for use in a wide range of food, cosmetics and
pharmaceutical It thickens without application of heat
34. It can act as a light emulsifier as it prevents oil
droplets from coalescing. Easily soluble in cold and hot water,
resistance to oil, greases and solvent, high viscosity, functional
at low temperature, better thickening agent In baking it increase
dough yield, in dairy product it thicken milk, yogurt and liquid
cheese product, for meat it function as binder. Used in dry soup,
sweet desert, frozen food item. Guar gum as a water soluble fiber
acts as bulk forming laxative, so it claim to effective in
promoting regular bowel movement and relieving constipation
Example: Lotion, surfactant product , conditioner, ice cream,
cosmetics, baking food. etc
35. Name: UROOSA FATIMA SOOFIA BINT E IFRFAN Roll number: 94 ,
87 Topic: EMULSION INSTABILITY EMULSIONS
36. EMULSION INSTABILITY: The instability of pharmaceutical
emulsions may be classified as following: Flocculation and creaming
Coalescence and breaking Phase inversion Miscellaneous physical and
chemical change
37. EMULSION STABILITY:
38. FLOCCULATION: The small spheres of oil join together to
form clumps or flocks which rise or settle in the emulsion more
rapidly than individual particles. EMULSION STABILITY:
39. It is the concentration of the floccules of the internal
phase form upward or downward layer according to the density of
internal phase. CREAMING: EMULSION STABILITY:
40. CREAMING: Stokes equation included the factors that affect
the creaming process: dx/dt=d2 (pi-pe)g/18n dx/dt=rate of setting
D=diameter particle p=density of internal phase and external phase
g=gravitational constant n=viscosity of medium EMULSION
STABILITY:
41. Factors affect creaming: Globule size: globule size
creaming The density of the internal phase and External phases:
pi-pe=0 dx/dt=0 pi-pe=-ve[i.e.-ve velocity upward creaming]
pi-pe=+ve [downward creaming] Gravity: Constant, however
centrifugation is applied Velocity: creaming EMULSION
STABILITY:
42. COALESCENCE: It is the process by which emulsified
particles merge with each to form large particles. EMULSION
STABILITY:
43. BREAKING: Due to coalescence and creaming combined,the oil
separates completely from water so that it floats at the top in a
single, continuous layer. EMULSION STABILITY:
44. DIFFERENCE BETWEEN CREAMING AND CRACKING: CREAMING BREAKING
Formation of upward and downward layer. Separation of emulsion to
upward oily layer and downward aqueous layer. Reversible.
Irreversible. Partial or no coalescence. Complete fusion. EMULSION
STABILITY:
45. COALESCENCE AND BREAKING: PHASE INVERSION: In phase
inversion o/w type emulsions changes into w/o type and vice versa.
It is a physical instability. It may be brought about by: the
addition of an electrolyte e.g. addition of calcium chloride into
o/w emulsion formed by sodium stearate can be inverted to w/o. by
changing the phase volume ratio. by temperature changes. EMULSION
STABILITY:
46. Phase inversion can be minimized by: o using the proper
emulsified agent in adequate concentration. o keeping the
concentration of dispersed phase between 30 to 60%. o storing the
emulsion in a cool place. EMULSION STABILITY:
47. CRACKING: o When an emulsion cracks during preparation. i.e
the primary emulsion does not become white but acquires an oily
translucent appearance. o In such a case it is impossible to dilute
the emulsion nucleus with water and the oil separates out. EMULSION
STABILITY:
48. Cracking of emulsion can be due to: 1-addition of an
incompatible emulsifying agent: e.g. monovalentsoap + divalent soap
2-chemical or microbial decomposition of emulsifying agent: e.g.
alkali soap decompose by acid. 3-exposure to increased or reduced
temperature 4-addition of common solvent. EMULSION STABILITY:
49. Name: WASLAANUM Roll number: 98 Topic: MECHANISM OF ACTION
EMULSIONS
50. When two immiscible liquids are agitated together so that
one of the liquids is dispersed as small droplets in the other. To
prevent coalescence between globules, it is necessary to use
emulsifying agent. Emulsifying agent may be classified in
accordance with the type of film they form at the interface between
the two phases. There are three types of films: Monomolecular
Films. Multimolecular Films. Solid Particle Films. MECHANISM OF
ACTION
51. 1. Monomolecular Film: Coherent monomolecular film.
Flexible film formed by SAA. Can prepare O/W or W/O emulsion. Lower
surface tension and increase stability of emulsions. Examples:
Potassium Laurate Polyoxyethylene sorbitan monooleate MECHANISM OF
ACTION
52. 2. Multi-molecular Film: o Strong rigid film formed. mostly
by the hydrocolloid. o Produce o/w emulsion. o Have low effect on
surface tension. Examples: o Acacia o Gelatin MECHANISM OF
ACTION
53. 3. Solid Particle Film: o Film formed by solid particles
that are small in size compared to the droplet of the dispersed
phase. o Can form o/w and w/o emulsions. o Particles must be wetted
by both phases in order to remain at the interface and form stable
film. Examples: o Bentonite o Graphite o Magnesium Hydroxide
MECHANISM OF ACTION
54. Name: SAIMA RAMZAM Roll number: 78 Topic: THE HLB SYSTEM
EMULSIONS
55. THE HLB SYSTEM: H HYDROPHILE L LIPOPHILE B BALANCE
56. DEFINATION: o The ratio between the hydrophilic portion of
the molecule to the lipophilic portion of the molecule. RELATION:
higher the HLB higher the hydrophilicity THE HLB SYSTEM:
57. HLB NUMBER VS SOLUTION FUNCTION HLB Range Application 4-6
Water/Oil emulsifiers 7-9 Wetting agents 8-18 Oil/water emulsifiers
13-15 Detergents 10-18 Solubilizers
58. USES OF HBL: predict haow surfactant behave study the
chemistry of surfactant
59. CALCULATION OF HLB: Griffin Equation: HLB = 20 (1-S/A)
Where Saponification of num of esterS acid num of fatty acidA
60. Davis equation: HLB = H.G.N L.G.N +7 Where HYDROPHILIC
GROUP NUMBER H.G.N LIPOPHILIC GROUP NUM L.G.N CALCULATION OF
HLB:
61. Name: AYESHA KIRAN Roll number: Topic: METHODS OF
PREPARATION
62. METHODS OF PREPARATION: Continental or Dry Gum Method: o
Emulsifier is triturated with the oil in perfectly dry porcelain
mortar o water is added at once o triturate immediately, rapidly
and continuously (until get a clicking sound and thick white cream
is formed, this is primary emulsion) o the remaining quantity of
water is slowly added to form the final emulsion
63. English or Wet Gum Method: o Triturate gum with water in a
mortar to form a mucilage oil is added slowly in portions the
mixture is triturated o After adding all of the oil, thoroughly
mixed for several minute to form the primary emulsion o Once the
primary emulsion has been formed remaining quantity of water is
added to make the final emulsion. METHODS OF PREPARATION:
64. Bottle or Forbes Bottle Method: o It is extemporaneous
preparation for volatile oils or oil with low viscosity. o gum +
oil (dry bottle) o Shake o water (volume equal to oil) is added in
portions with vigorous o Shaking to form primary emulsion o
Remaining quantity of water is added to make the final emulsion.
METHODS OF PREPARATION:
65. Name: HIRA BILAL Roll number: 35 Topic: METHODS OF
PREPARATION EMULSIONS
66. METHODS OF PREPARATION: Auxiliary Method: o An emulsion
prepared by the Wet Gum or the Dry Gum method can generally be
increased in quality by passing it through a HAND HOMOGENIZER. o In
this apparatus the pumping action of the handle force the emulsion
through a very small orifice. o That reducing the dispersed droplet
size to about 5 microns or less.
67. Nascent Method or In Situ Soup Method: o The two types of
soaps developed by this method are calcium soaps and soft soaps. o
Calcium soaps are W/O emulsion that contain certain vegetable oil,
such as oleic acid, in combination with Lime water [ calcium
hydroxide solution ca[0H]2 ]. o They are prepared simply mixing
equal volumes of the oil and lime water. METHODS OF
PREPARATION:
68. Beaker Method: o The most appropriate method for preparing
emulsion from surfactants or other non gum emulsifiers is to begin
by dividing components into water soluble and oil soluble
components. o All oil soluble components are dissolved in the oil
phase and water soluble components dissolved in the water in a
separate beaker. o Oleaginous components are melted and both phase
are heated to approximately,70 cover a water bath. o The internal
phase is then added to the external phase with stirring until the
room temperature. o The mixing of such emulsions can be carried out
in a beaker. METHODS OF PREPARATION:
69. Name: WAJEEHA FATIMA Roll number: 96 Topic: USES OF
EMULSIONS EMULSIONS
70. CHEMICAL INDUSTRY: Cationic: o Antimicrobial properties.
Nonionic: o Low toxicity. o Ability to be injected directly into
the body. o Compatibility with many drug ingredients. USES OF
EMULSIONS
71. AGRICULTURE INDUSTRY: Used as delivery vehicles for
insecticides, fungicides and pesticides. Allows chemicals to be
effectively diluted and provides improved spray ability. USES OF
EMULSIONS
72. USES OF EMULSIONS COSMETIC: Allow dilution of active
ingredients to an optimal concentration. Delivery vehicle for many
hair and skin conditioning agents. Example: hair conditioners
SURFACTANT TECHNOLOGY: Reduced odor and flammability Benefits over
solvent containing systems because of. Example: paints and
inks
73. FOOD: Many food products are in the form of emulsions.
Example: milk (naturally occurring emulsion) , Salad dressings,
gravies and other sauces, whipped dessert toppings, peanut butter,
and ice cream FIRE EXTINGUISHING: Effective at extinguishing fires
on small, thin-layer spills of flammable liquids USES OF
EMULSIONS
