The document discusses emulsions, which are mixtures of immiscible liquids categorized into types like oil-in-water and water-in-oil. It highlights methods of preparation, the role of emulsifying agents, and identification tests, along with the advantages and disadvantages of emulsions in various industries such as food, medicine, and cosmetics. It also notes their applications in pharmaceutical formulations for drug delivery and cosmetic products.

1. EMULSIONS

2. An emulsion is a mixture of two or
more immiscible liquids
DISPERSED
PHASECOUNTINIOUS PHASE

3. TYPES OF EMULSIONS:-
Oil-in-water
emulsions
(O/W)
Water-in-oil
emulsion
(W/O)

4. Micro Emulsions:-
They are the
emulsions that
contain globules
having diameter less
than 0.1 micrometer.
Multiple
emulsions:-
Oil in water or
water in oil
emulsions are
dispersed in
another liquid
medium.

5. Should be
homogenized
Can be made as thick
creams which do not
flow
Usually opaque and
may be designed to
have a lustrous
appearance
Inherent instability
CHARACTERISTICS
OF AN EMULSION

6. PREPERATION OF EMULSIONS:-

7. Continental or Dry Gum
Method
English or wet Gum
Method
Bottle or Forbes Bottle
Method

8. EMULSIFYING AGENTS:-
Be stable
Be compatible
with all other
ingredients
Be
nontoxic
Posses little
odor, taste and
color
Not interfere
with stability
and efficacy of
active agent.
PHARMACEUTICALLY ACCEPTABLE
EMULSIFIERS MUST ALSO

9. Examples
of
emulsifiers
HIGH
MOLECULAR
WEIGHT
ALCOHOLS:
steryl alcohol,
cetyl alcohol,
glyceryl mono
stearate,
cholestrol.
PROTEIN
SUBSTANC
ES gelatin,
egg yolk,
casein.
FINELY
DIVIDED
SOLIDS
bentonite,
magnesium
hydroxide,
aluminium
hydroxide.
WETTIN
G
AGENTS
anionic,
cationic,
non-ionic
CARBOHY
D-RATE
MATERIAL
S
acacia,
agar,
pectin

10. IDENTIFICATION TESTS FOR EMULSIONS:-

11. CONDUCTIVITY
TEST
continuous phase of water
runs electricity more than
continuous phase of oil.
DILUTION TEST
based on the solubility
of external phase of
emulsion.

12. DYE-SOLUBILITY TESTFLOURECENCE TEST
oils give fluorescence under UV
light, while water doesn't

13. ADVANTAGES
OF
EMULSIONS

14. EMULSIONS are simple, have few
Ingredients and are cheap.
Reaction medium is
mostly water therefore it easily
penetrates in the skin. Beside these
advantages following are certain uses
of the emulsions.

15. Wide use in the food industry
E .g. Vinaigrette, mayonnaise &
milk
Medicinal Use:- Emulsions that are more
liquid may be used as oral medicine &
cream based emulsions are best for
topical application.

16. Used in beauty products e.g.. Creams
and
lotions.
Used as polymerization e.g. paints and
coatings.

17. DISADVANTAGES
OF EMULSIONS

18. Thermodynamically
unstable
Improper formulation may
lead to creaming and
cracking
Emulsions have short
live
Preparation needs to be
shaken well before use

19. PHARMACEUTICAL
APPLICATION OF
EMULSIONS

20. 1) Emulsion can be
used to administer
orally unpleasant
tasting drugs
2) O/W type emulsion has
been used for intravenous
administration of oils oils and fats

21. 3) Bio availability of
certain poorly
soluble drugs can
also be improved by
dissolving them in
oil and emulsifying
4)Emulsion of both O/W
and W/O types has
extensively been used to
prepare pharmaceutical
preparation for external use
and cosmetic preparation
such as screen and lotions

22. MADE BY :-
SYEDA NEHAN
IQBAL