PRESENTATION.

Instructor: Dr.Muazzam
Arif
Topic: Emulsion.
 Emulsion.
Introduction:
An emulsion is a mixture consisting of two or more liquids that normally do not mix well together or
don't mix at all, but one is dispersed over another. The process of forming an emulsion by mixing two
or more different liquids is called emulsification.
Emulsions are generally classified as colloids involving a mixture of two or more immiscible liquids. In
an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase).
The dispersed phase is a liquid in form of tiny droplets, crystals or particles with ultramicroscopic
size, scattered and distributed throughout another phase of liquid, called the continuous phase. The
word 'emulsion' is gotten from the Latin word for "to milk", as milk is an emulsion of fat and water
together with other components. The most common example of an emulsion is a mixture of water
and oil. If you pour some oil into a cup of water, instead of the two liquids mixing together, the oil will
just float on top of the water.Even if you try to stir them together, you'll notice that the oil and water
will quickly separate again, forming two layers (or phases).
Now if you beat up an egg and mix it with the oil and water, you'll
also notice that the oil and water aren't separating into layers, but
stays together.How is this possible? An emulsion is a mixture in
which the substances combined are not soluble with each other or
are immiscible. But the substances will not mix or stay mixed with
each other without the help of what.
Examples:
◦ Milk: A classic example—an emulsion of fat droplets in an aqueous solution.
◦ Butter: Another familiar emulsion, consisting of droplets of an aqueous solution in fat.
 Types of emulsion
1. Oil-in-Water (O/W) Emulsion:
Oil droplets dispersed in a continuous water phase. Examples: milk, otions.
2.Water-in-Oil (W/O) Emulsion:
Water droplets dispersed in a continuous oil phase. Examples: butter,
certain creams.
3. Multiple Emulsions:
Emulsions within emulsions. Example: water-in-oil-in-water (W/O/W)
emulsion.These types have distinct properties and applications in industries
like food, cosmetics, and pharmaceuticals.
 Advantages of multiple
Emulsion:
•They can enhanced the stability of compound.
•by protecting them from degradation -they can enhanced the bioavailability of the poorly
solvant compound by improve their solubility.
 The properties of emulsions can vary depending on the nature of the
liquids involved, the type and concentration of emulsifying agents used,
and other factors. Here are some general properties of emulsions:
• Phase Stability: Emulsions are typically thermodynamically unstable
Properties Of systems. They tend to separate into their constituent phases over time
due to the difference in densities and chemical properties of the two
Emulsion. liquids. However, the addition of emulsifiers or stabilizers can improve
their stability and inhibit phase separation.
• Viscosity: Emulsions often exhibit higher viscosity compared to their
individual components. The viscosity can be influenced by factors such
as droplet size, concentration of dispersed phase, and presence of
thickeners or other additives.
• Appearance: Emulsions can appear as milky or creamy liquids,
depending on the droplet size and distribution. The color and opacity of
an emulsion can vary depending on the nature of the liquids and any
added colorants.
• Particle Size Distribution: The droplet size distribution within an
emulsion can significantly affect its properties, including stability,
appearance, and texture. Smaller droplets generally lead to better
stability and a smoother texture.
1)Newtonian fluid: • Rheological effect of emulsion
• Reology is realated to the flow of emulsion.
the viscosity (internal • Flow of emulsion may be Newtonian or non-Newtonian
resistance to flow) of
• When the dispersed phase concentration is more it will show non-Newtonian pattern
Newtonian fluids
remains constant • Examples lotion and creams
regardless of the • Emulsion with low concentration of disphersed phase will show Newtonian pattern
applied force or shear • Such as ketchup, paint,
rate • Emulsifier Effectiveness: The choice and concentration of emulsifiers or surfactants play

2)Non-Newtonian fluids a crucial role in determining the stability and properties of emulsions. Emulsifiers
reduce interfacial tension between the two immiscible phases, thereby preventing
Non-Newtonian fluids droplet coalescence and improving stability.
do not follow Newton's • IN MAKING ICE CREAM EGG YOLK is added which has active emulcifier reagent
law of viscosity. lecithin
Instead, their viscosity • EMULCIFIER REAGENT HAS TO ENDS…
can change under • pH Sensitivity: Emulsions containing sensitive components may exhibit pH-dependent stability or other
different conditions, properties. pH can influence the charge and interactions of emulsion droplets, affecting their stability and
behavior.
such as shear rate,
• Temperature Sensitivity: Emulsions can be sensitive to temperature changes, with properties such as
stress, or time viscosity, stability, and appearance being influenced by temperature variations. Some emulsions may
undergo phase separation or other changes at extreme temperatures.
Understanding and controlling these properties are essential for the formulation, stability, and performance
of emulsions in various applications, including food products, pharmaceuticals, cosmetics, and industrial
processes.
 Theories of emulsion:
oSurface Tension Theory:
This theory posits that emulsification occurs by reducing the interfacial tension between the two
immiscible phases. The emulsifying agent acts to minimize the tension at the interface, allowing
the two phases to mix more effectively.
oOriented Wedge Theory:
According to this theory, the emulsifying agent forms a wedge-shaped film around the dispersed
droplets.This film stabilizes the emulsion by preventing coalescence of the droplets.
oFischer’s Theory of Hydrates and Solvates:
Discusses the role of water in emulsification.
oPhase volume theory:
According to this theory as important that based on ratio volume of oil/water.
Phase volume is the dissing factor for making stable emulsion.
oElectric double layer theory:
The electric double layer theory describes the interaction between surfaces of colloidal particles
and ions are present in the fluid in which the colloidal particles are dispersed.
 Stability of emulsion:
There are two principles requirements to ensure the stability of emulsion:
1) No change in size distribution of droplets of dispersed phase throughout self life
2) there should be homogenous distribution of emulsified droplets thoroughout the system.
oFlocculation:
oFlocculation is clumping of globules into losses aggregates often redisphersed by shaking it is usual
for flocculation to procedue
oCreaming: Creaming is occurs in O/W emulsion dispersed oil globules move upwards and accumulate
at the top in w/o emulsion. Sedimentation occoure occumulation of water droplets of the bottom.
o A creamed emulsion usually reduced by agitation . Rate of creaming can be reduced by reducing
particle size of globules.Equalizing phase the density oil and water phase. Increasing the viscosity of
the system.
oCracking:
Rupture of interfacial film can lead to coalescence of globules in dispersed phase. Coalescence
may lead complete and irreversible separation of two phase. Such phase separation is called
cracking. Film breakdown arise from chemical incompatibility of emulsifying agent and content.
May also induced by exposure to increased or reduced temperature.
oPhase inversion: Phase inversion is the process by which dispersed phase become continues
phase and continues phase become the dispersed phase.
oExamples: O/w emulsion to w/o emulsion
o Phase may occurs). If the amount of dispersed phase increase. Temperature change . Addition
of mixture that change solubility of emulsifying agent.
 Difference between colloids and
emulsion:
COLLOIDS EMULSION

• A Colloid is a type of heterogeneous mixture where Colloidal sol in which both the disperse phase
tiny particles or droplets are dispersed within a and dispersion medium are liquid are called
continuous medium. emulsion.
These particles may be liquid or solid and often
range in the size of 1 to 1000 nanometers. Emulsion are created using emulsifying agents
(surfactants) that have hydrophyllic (water
Colloid exhibit intermediate between true solution attracting) and hydrophobic (water repellent)
and suspension. ends.
★ Examples:
★ Example:
Example of colloides are milk, muddy water, aerosol.
Example of emulsion are mayonnaise, salad
dressing and cosmetic creams, water and oil.
 COLLOIDS EMULSION

★ Components: ★ Types
Colloid has two components There are two type of emulsion.
1) Disperse phase 1) Oil in water emulsion
2) Dispersion medium. 2) Water in oil emulsion
• Colloides are heterogeneous in nature. The • Emulsion play a crucial role in various
particles of colloid cannot be seen through industries, from food to pharmaceuticals.
nacked eye. The particles scatter a beam of light
passed through a colloid and produce Tyndall
effect. Colloid are stable in nature the particles of
colloid do not settle down if left un interrupted.
 Preservation of emulsion:
Preserving an emulsion means keeping its ingredients mixed together without separating.
Points for preserving emulsions:
1. Temperature Control: Store emulsions at a consistent temperature, typically in a cool
environment like a refrigerator, to slow down separation caused by heat.
2. Use of Emulsifiers: Incorporate emulsifiers such as egg yolk, mustard, or soy lecithin to help
stabilize the mixture and prevent phase separation.
3. pH Regulation: Maintain the appropriate pH level for the specific emulsion type, as it can
affect stability. Adjustments may be necessary using acids or bases.
4. Minimize Air Exposure: Store emulsions in airtight containers to reduce contact with oxygen,
which can lead to oxidation and breakdown of the emulsion.
5. Avoid Contamination: Keep equipment and containers clean to prevent microbial growth, which can spoil the emulsion.
Sanitization is crucial, especially for long-term preservation.

6. Storage Conditions: Choose suitable packaging materials and storage conditions to minimize
light exposure, which can degrade certain emulsions, such as those containing sensitive oils.
7. Regular Inspection: Periodically check stored emulsions for signs of spoilage, such as off-
odors, mold growth, or changes in texture, and discard any that show such indicators.

•Methods to identify types of emulsion:

• The valuable tests to identify types of emulsion are:
1) Dilution test.
2) Conductivity test.
3) Dye test.
 Objective of the Dilution Test:
◦ The primary purpose of this test is to determine whether an emulsion is
of the oil-in-water (o/w) type or the water-in-oil (w/o) type.
Dilution test: ◦ By adding either water or oil to the emulsion, we can observe how it
behaves and infer its type.

Procedure:
◦ During the dilution test, we introduce either water or oil to the
emulsion.
◦ Here’s what happens based on the type of emulsion:
◦ If water is added:
◦ O/W (oil-in-water) emulsion: The emulsion remains stable. Water mixes with the
emulsion because it is compatible with the water-based dispersion medium.
◦ Example: Mayonnaise (where oil droplets are dispersed in water).
◦ If oil is added:
◦ W/O (water-in-oil) emulsion: The emulsion breaks. Oil is incompatible with water,
causing phase separation.
◦ Example: Butter (where water droplets are dispersed in oil).

Practical Implications:
◦ Dilution with water: O/W emulsions can be diluted by adding an
aqueous solvent (since water is the external phase).
◦ Dilution with oil: W/O emulsions can be diluted through an oily liquid
(since oil is the external phase).
 • Objective of the Conductivity Test:
◦ The primary purpose of this test is to distinguish between oil-in-water
(o/w) and water-in-oil (w/o) emulsions.
◦ It relies on the ability of water to conduct electricity.
Conductivity Procedure:
test: ◦ In the conductivity test, an electric bulb is connected to a pair of electrodes
that are dipped into the emulsion.
◦ Here’s what happens based on the type of emulsion:
◦ O/W (oil-in-water) emulsion:
◦ Water is a good conductor of electricity.
◦ When the emulsion is of the o/w type, the electric bulb glows due to the presence of water as
the external phase.
◦ Example: Mayonnaise (where oil droplets are dispersed in water).
◦ W/O (water-in-oil) emulsion:
◦ Oil is a non-conductor of electricity.
◦ When the emulsion is of the w/o type, the electric bulb does not glow.
◦ Example: Butter (where water droplets are dispersed in oil).

Practical Implications:
◦ Conductivity testing helps differentiate between emulsion types.
◦ O/W emulsions exhibit higher conductivity due to water-soluble components.
◦ W/O emulsions have lower conductivity because oil is the continuous phase.
 Objective of the Dye Solubility Test:
◦ The primary purpose of this test is to differentiate between o/w and w/o
emulsions based on their behavior when mixed with a water-soluble dye.

Procedure:
◦ During the dye solubility test, we mix the emulsion with a water-soluble
Dye test: dye (such as amaranth).
◦ Here’s what happens based on the type of emulsion:
◦ O/W (oil-in-water) emulsion:
◦ Water-soluble dyes like amaranth form a uniform tint in o/w emulsions.
◦ The continuous phase (water) dissolves the dye, creating a visible color.
◦ Example: If the continuous phase appears red, it indicates an o/w emulsion.
◦ W/O (water-in-oil) emulsion:
◦ Oil-soluble dyes (such as Sudan III or Scarlet Red) form a uniform tint in w/o emulsions.
◦ The continuous phase (oil) interacts with the oil-soluble dye.
◦ If the dye creates a color, it indicates that the oil is not emulsified.
◦ Example: If the continuous phase appears red, it suggests a w/o emulsion.

Observation:
◦ Under a microscope, we look for the following:
◦ Red globules: These indicate an o/w emulsion.
◦ Clear continuous phase: The water-based phase should be clear.
◦ If neither of these occurs, it is without type (not a stable emulsion).
 Separation of emulsion
Separation of emulsion means when we divide the emulsion back into its components.Stable
emulsion can not be separated by simple method .For separation of emulsion we use mainly
these methods:
1) Heating :Heating to specific temperatures aids in the separation of liquids. The viscosity of oil
decreases as the temperature of the emulsion rises. The gas and water molecules can be
discharged more freely because of the lower viscosity. Heating oil emulsions also increase the
density difference between oil and water.
2) Centrifugation Centrifugation is a process which is used to separate particles on the basis of
Thier densities.For the centrifugation process we use a machine known as Centrifuge
machine.When we place the emulsion in the centrifuge machine than separation of Thier parts
occur Example if we take the oil and water emulsion than water is lie in the buttom and oil is on
the top.
3) GRAVITY SEPARATIONG: Gravity separation is the most common
method used in the oil industries. It depends on the differences in the
densities .For example water and oil emulsion Density differences allows
water to settle down due to the water having a higher density than oil.
4) Retention time: The time in which the fluids mixture (emulsion)
stays in a steady or rest state is known as retention time .Longer retention time
means more separation to be occur.principle of retention time is density
difference.
5) Demulsifiers Agents; (Chemicals) The addition of chemicals aids the separation of the
emulsion. Chemicals weaking the chemical bonds .Examples Amine Demulsifier,polyhydric
alcohol and acid polymeric Demulsifiers etc.
 Pharmaceutical Applications of
Emulsion:
*Oral Products
*O/w parenteral use emulsion
*Topical Use
1) Oral Products : Emulsion are used for administering drug orally due to following reasons.
(a) More Palatable: Can mask the bitter taste and odor of drugs.
(b) Better Absorption: Due to small globule size, the medicinal agents gets absorbed faster.
For example:
 Iv rout: 2) Parenteral Emulsion
( examples) (a) Intravenous (I.V) rout: Essential nutrients like
carbohydrates, fats and vitamins can all be emuslified and can
be administered to bed ridden patients as Sterile intravenous
emulsion.

Depot injections: (examples) (b) Depot injections: Intramuscular injections of water-

soluble drugs or vaccine to provide slow release.
(c) Diagnostic purposes: Radio opaque emulsions have been
used in X-rays examinations.
O/W: 3) Topical products*o/w emulsions : o/w emulsions are more
acceptable as water washable drug bases for cosmetic
purposes.water based facial serums, thin body lotions, eye
creams.*w/o emulsions.
These are used for treatment of dry skin. Night care, hand
care, nappy creams ,winter care and foundations.
(a) Patient acceptance
(b) Washable character
(c) Acceptable viscosity
(d) Less greasy.
W/O: (examples).