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Emulsions

Emulsions. Biphasic liquid dosage form. SEVEN HILLS COLLEGE OF PHARMACY TIRUPATI. Emulsion: An emulsion is a biphasic liquid preparation containing two immiscible liquids, one of which is dispersed as minute globules into the other. Advantages:

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Emulsions

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  1. Emulsions Biphasic liquid dosage form SEVEN HILLS COLLEGE OF PHARMACYTIRUPATI

  2. Emulsion: An emulsion is a biphasic liquid preparation containing two immiscible liquids, one of which is dispersed as minute globules into the other. Advantages: Medicines having an unpleasant taste and odor can be made more palatable for oral administration in the form of an emulsion They provide protection against drugs which are prone to oxidation or hydrolysis Can be administered to the patients who are unable to take them orally 4. Improves the absorption of oils when taken internally Radio opaque emulsions are used as diagnostic agents in X-ray examination

  3. Types of emulsions: The emulsions are of two types: Oil in water type Water in oil type Tests for identification of type of emulsion: Dilution test 2. Dye test 3. Conductivity test 4. Flourescence test

  4. Formulation of emulsion: Emulsifying agents: They reduce the interfacial tension between two phase i.e., oily phase and aqueous phase and thus make them miscible with each other and form a stable emulsion. Example: acacia, tragacanth, SLS Preservatives: Emulsions which are prepared by using emulsifying agents such as proteins, carbohydrates and non-ionic surfactants may lead to the growth of fungi, bacteria in the presence of water. In order to preserve an emulsion properly, it is desirable that along with maintaining above such precautions to avoid contamination a suitable preservative is also

  5. included in the formulation of an emulsion. Example: Benzoic acid, methyl paraben C. Antioxidants: During storage of emulsions, the fats and emulsifying agents undergo oxidation by atmospheric oxygen. This can be avoided by using antioxidants Example: tocopherol, gallic acid and ascorbic acid. D. Flavors: vanillin is a good flavoring agent for liquid paraffin emulsion. A combination of flavoring agents and sweetening agents provides greater palatability to emulsion.

  6. Stability of emulsions: An emulsion is said to be stable if it remains as such after its preparation during its storage. Cracking: It means the separation of two layers of disperse and continuous phase, due to the coalescence of disperse phase globules which are difficult to redisperse by shaking. Creaming: Creaming may be defined as the upward movement of dispersed globules to thick layer at the surface of the emulsion Phase inversion: It means the change of one type of emulsion into the other type.

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