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
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
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.
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.
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