This is PPT file for Pharmacy

1. EMULSION
Prepared by : Bushra Deshpande (M. Pharm)
Dept: Pharmaceutics
K.Y.D.S.C.T’S COP Sakegaon. BHUSAWAL

2. WHAT IS EMULSION ……………….???
Emulsion is defined as the biphasic liquid dosage from is
containing two immiscible liquids, one is dispersed phase and another is
continuous phase
Disposed
phase
Continuou
s phase
2

3. TYPES OF EMULSION
Oil in Water
(O/W)
Water in Oil
(W/O)
A B
3
BFD

4. IDENTIFICATION TEST FOR EMULSION
Dilution
test
Dye
test
Conductivity
test
Fluorescence
test
4
BFD

5. The emulsion is diluted with water in case the emulsion remains stable after its
dilution. It is oil in water type of emulsion.
While, the water in oil emulsion break on its dilution with water but remain stable
when diluted with oil.
1. DILUTE TEST
Water distribute
Uniformly
Water separate out
as layer
O/W emulsion
W/O emulsion
Few drop
Of water
Few drop
Of emulsion
5

6. 2. DYE TEST
The scarlet red dye is mixed with emulsion. Place a drop of emulsion on a
microscopic slid, cover it with coverslip and examine under the microscope. If the
dispersed phase appear red and the ground is colorless the emulsion is O/W type. The
reverse condition occurs in W/O type emulsion that is the disperse globules appear
colorless in he red ground.
w/o Emulsion o/w Emulsion 6

7. 3. CONDUCTIVITY TEST
Water is good conductor of electricity where oil is non- conductor of electricity.
The conductivity test can be performed by dipping a pair of electrodes connected
through a low voltage bulb in the emulsion. If the bulb glow and passing the electric
current the emulsion is oil in water type.
 Bulb will only glow in case o/w
(Water is continuous phase)
(Oil is disperse phase)
 Bulb doesn’t glow in case of w/o
7

8. 4. FLUORESECENCE TESET
Certain fixed oils have the physical properties of fluorescing in the
presence of ultraviolet radiation the alcohol filed fluorescence indicates that oil is
present in continuous phase (W/O) type.
U.V Light
W/O EMULSION
W/O EMULSION
8

9. CLASSIFICATION OF EMULSION
A) Classification of emulsion according to the emulsifying agent used:
1. Emulsion containing natural gum
e.g: Gum acacia, Tragacanth
2. Emulsion containing gum substitute
e.g: Cellulose and its derivatives and salts of alginic acid
3. Emulsion containing various soaps.
4. Emulsion containing saponins
5. Emulsion containing starch
6. Emulsion containing natural waxes
e.g: Wool fat and beeswax
7. Emulsion containing synthetic waxes
e.g: Emulsifying wax and cetomacrogol emulsifying wax
B) Classification of emulsions in accordance to their mode of administration:
1. Emulsions for oral administration
2.Emulsions for external use
3. Emulsions for parenteral use
4. Emulsion for rectal use
9

10. EMULSIFYING AGENTS
Vegetable
source
1. Gum
acacia
2. Agar
3. Starch
Natural
Animal source
1. Wool fat
2. Gelatin
Semi Synthetic
1.Methyl cellulose
2. Sodium carbox
Synthetic
1. Anionic
2. Cationic
3. Non-ionic
Inorganic
1. Milk of magnesium
2. Magnesium oxide
3. Magnesium
trisilicate
Alcohol
1.Carbo waxes
2.Cholesterols
10

11. These are the carbohydrate which includes gum substances they are anionic in nature and produce oil in water
type emulsion.
a) Acacia:
It is considered best emulsifying agent. Emulsion prepared with acacia are palatable and stable in the
range of Ph (2-10)
b) Tragacanth:
It is rarely used because it produces very coarse and thick emulsion.
c)Agar:
It is a not emulsifying agent as it forms very cores and viscous emulsion.
1. Natural emulsifying agent from vegetable sources:
11

12. 2. Natural emulsifying agent from animal source
a) Wool fat :
it is generally use in emulsion which are meant for external used and it can absorb 50%
of water of its weight.
b) Gelatin :
It is used in concentrate of 1% as emulsifying agent.
12

13. 3. Semi synthetic emulsifying agent:
a) Methyl cellulose:
It is used as a suspending thickening and emulsifying agent in the concentration of 2%
b) Sodium carboxy methyl cellulose:
It is used in the concentration of 0.5 to 1%
Methyl cellulose:
13

14. 4. Synthetic emulsifying agent
1)Anionic :
They are used for external application. They are produce oil in water type emulsion.
2) Cation:
They are used for external appearance. They produce O/W type emulsion.
3) Non ionic:
The emulsion prepared with non – ionic surfactant remain stable.
14

15. 15
BFD

16. 1. Dry gum method
Measure the required quantity of oil
Transfer a dry mortar
add calculated
quantity of gum acacia triturate rapidly
Form a uniform mixture
add required quantity of water and triturate vigorously
( Click sound produced )
Product becomes white or nearly white
to
total internal reflection of light
( The emulsion produced at this stage is know as Primary emulsion)
than add water to produce required volume
oil Acacia
emulsion
16

17. 2.Wet gum method
Calculate the quantity of oil, water and required
(Preparing primary emulsion)
1. Powder the gum acacia in a mortar
Add water and triturate with gum form mucilage
Add required quantity of oil rapid triturated
(Produces clicking sound)
Becomes white or nearly white
(Primary emulsion)
Add water in small portion to primary emulsion with
trituration to produced volume
Form uniform emulsion
Transfer emulsion in Bottle, cork label and dispense
17
B
F
D

18. 3.BOTTLE METHOD
Measure required quantity of oil
Transfer in to large bottle
Add required quantity of gum acacia
Shake
Bottle vigorously
Until oil and gum are mixed properly
Add calculated amount of water
18

19. Emulsifying agents
The emulsifying agent reduce the interfacial tension
between two phase and oily phase and water make
them miscible with each other and forma stable emulsion..
Griffin devised a useful method for calculating balanced
mixture of emulsifying agent to provide a
Particular type of emulsion. It is called as hydrophilic
lipophilic balance or HLB method.
Every emulsifying agent is given a number on HLB
scale, which is divided into 18 units.
19

20. Stability of emulsion
Cracking
Creaming
Phase Inversion
20

21. 1. Cracking
1. Cracking:
Cracking mean the separation of two layer.
a. Disperse
b. Continuous phase
Due to the coalescence of disperse phase globules which are difficult to redispose by
shaking.
Cracking reasons
By addition of
emulsifying
Agent of opposite
type.
By decomposition
or
PPt of emulsifying agent
By addition of a
common
Solvent
Change in temp
By microorganism
21

22. a) By addition of emulsifying agent of opposite type:
1. Soaps of mono-valent metals produce O/W type emulsion.
2. But the addition of mono-valent soap to divalent soap emulsion or divalent
soap to a monovalent
soap emulsion leads to cracking of emulsion.
b) By decomposition or precipitation of emulsifying agent:
Acid is added to alkali soap emulsion it cause the decomposition of
emulsifying agent and thus lead to cracking of emulsion.
c) By addition of a common solvent:
A solvent is added to an emulsion which is either miscible with or dissolve
the dispersed phase, the emulsifying agents and continuous phase, there is formation
of one phase the emulsifying agent continuous phase or a clear solution.
d) By creaming:
A creamy emulsion is more liable to crack than a homogenous emulsion. It is to
take steps to retard creaming as for as possible. 22

23. 2. creaming
Creaming may as the up ward movement of dispersed globules to form a thick layer
at the surface of the emulsion.
2r ( d1 – d2 )
V = g
9n
Where
V= rate of creaming
r = radius of globules
d1 = density of dispersed phase
d2 = density of continuous phase
g = gravitational constant
n = viscosity of the dispersion medium
23

24. Creaming
Storage condition
Viscosity of the
dispersion
medium
Difference in density of
Disperse phase
and
Continuous phase
Radius of globules
24

25. a. Radius of globules:
The rate of creaming is directly proportional to the radius of the globules. Large the size of the
globules the more will be creaming and smaller the size of the globules lesser will rise creaming. The
small globules will rise less quickly be than large globule. The cream can be reduced by reducing the
size of globules by passing the emulsion through a homogenizer.
b. Difference in density of disperse phase and continuous phase:
The rate of creaming depends upon the difference between the densities of the disperse phase and
continuous Phase. Greater the difference more will be the creaming.
c. Storage conditions:
The emulsion should be store in a cool place because the rise in temp reduces the viscosity which
may lead to creaming. The freezing should be avoided because may lead to cracking
25

26. 3. Phase inversion:
Phase inversion means the change of emulsion in to other
type that is oil in water emulsion change into water in oil type and vice
versa.
It may be due to following reasons
1) By the addition of an electrolyte
2) By changing the phase – volume ratio.
3) By temp change.
Can be minimized by keeping the concentration of disperse
phase between 30 to 60%
Storing the emulsion in a cool place and by using a proper emulsifying
agent in adequate concentration. 26

27. O/W
1. Water is the dispersion medium
and oil is the dispersed phase
2. Non greasy and easily removable
from the skin
3. Used externally to provide
cooling effect.
E.g: Vanishing cream
4. Preferred for internal use as bitter
taste of oils can be masked
W/O
1. Oil is the dispersion medium and
water is the dispersed phase
2. Greasy and not water washable.
3. Used externally to prevent.
4. evaporation of moisture from the
surface of skin
E.g: Cold cream
5. Preferred for external use like
cream
Difference between O/W and W/O emulsion
27
Bushra