Emulsion Flashcards
Formulation of Emulsion
Active Ingredients
Aqueous Phase
Oleaginous Phase
Emulsifying Agent
Buffers
Density Modifiers
Humectant
Antioxidants
Flavorants, colorant, perfumes
Sweetening Agents
Emusifying Agents
Natural
Finely Divided Solids
Synthetics
HMW Alcohol
Natural Emulsifiers
Carbohydrate materials
Acacia
Agar
Tragacanth
Pectin
Chondrus
Protein Substances
Gelatin
Egg Yolk/Casein
Finely Divided Solis
Colloidal Clays
Bentonite - Aluminum Silicate
Veegum - Mg Aluminum Silicate
Metallic Hydroxides
Mg Hydroxide
Synthetics Emulsifiers
Anionic
Cationic
Non-Ionic
Anionic Synthetic Emulsifiers
effective at basic pH
Soaps
Sulfates (SLS)
Sulfonates
Cationic Synthetic Emulsifiers
Benzalkonium Cl
Quaternary Ammonium Compounds
Cetnorionium Cl
effective at acidic pH
Amphoteric Synthetic Emulsifiers
Betaine
Lecithin
Non-Ionic Synthetic Emulsifiers
Sorbitan Esters (Spans) - W/O
Polysorbates (Tweens) - O/W
HMW Alcohols
Stearyl Alcohol
Cetyl Alcohol
Glyceryl monostearate
Surfactants HLB
Antifoaming - 1 to 3
W/O Agent - 3 to 6
Wetting Agents - 7 to 9
O/W Agents - 8 to 18
Detergents - 13 - 60
Solubilizers - 15 to 20
Considerations in Emulsion Preparation
- Add water slowly to the oil/emulsifier blend
- Add Volatile flavors or odours at lowest temperature (40 to 50C)
- If + Gum = completely hydrated or dissolved in aq phase before emulsification step
- Ideal Mixing Temp - 70 - 72C
- Oil Phase - High Grade Mineral Oil
Instabilities in Emulsion Preparations
Flocculation - Reversible aggregation
Coalescence - Irreversible aggregation
Sedimentation – ↓ internal phase creaming
Creaming – ↑ internal phase creaming
Breaking/Cracking – separation into a layer due to coalescence of internal phase
Phase Inversion – w/o ↔ o/w
