EXTEMPORANEOUS

DISPENSING OF:
EMULSIONS

COURSE TITLE: DISPENSING PHARMACY

COURSE CODE: 510-T
COURSE INCHARGE: SHUMAILA QADIR

1
 Define Emulsions
 Discuss properties, importance and types of emulsions
 Determine the preparation of emulsions
 Discuss the problems associated with emulsions
 List the commonly used emulsifying agents
 Give the examples of official oral emulsions

2
EMULSIONS
 An emulsion is a disperse system consisting of two immiscible
liquids, one of which (the disperse phase) is finely divided and
distributed through the other (the continuous phase).

 The dispersed phase is referred to as the

Internal phase

 The dispersion medium as the External or

Continuous phase

3
 Generally, to prepare a stable emulsion, an emulsifying agent is necessary
 Because the external phase of an emulsion is continuous, an O/W emulsion may be diluted
with water or an aqueous preparation, and W/O emulsion with an oleaginous or oil miscible
liquid

4
 Emulsions
Phase A

Phase B

A
B C D

A. : Two immiscible liquids not emulsified

B. An emulsion of phase A dispersed in Phase B
C. Unstable emulsion slowly separates.
[Link] emulsifying agent places it self on the interface between phase A and phase B and
stabilizes the emulsion.

5
Advantages
 To deliver drugs that exhibit a low aqueous solubility.
 Pharmaceutical emulsions may be used to mask the taste of therapeutic agents, in which the drug is
dissolved in the internal phase of an o/w emulsion.
 Emulsions may be commonly used to administer oils that may have a therapeutic effect. e.g.
liquid paraffin
 Pharmaceutical emulsions may be employed to administer drugs to patients who have difficulty
swallowing solid-dosage forms.

6
 Disadvantages
 Pharmaceutical emulsions are thermodynamically unstable and therefore must be
formulated to stabilize the emulsion from separation of the two phases.

 Pharmaceutical emulsions may be difficult to manufacture.

7
Types of emulsions

Simple emulsions (Macroemulsions)

 Oil-in-water (O/W)
 Water-in-oil (W/O)

Multiple emulsions
 Oil-in-water-in-oil (O/W/O)
 Water-in-oil-in-water (W/O/W)

8
Types of emulsions
w/ o/
o/w w/o

Multiple
emulsions 9
 EMULSIFYING
AGENTS
Natural • Acacia is most Carbohydrates:
Emulsifying frequently use.  acacia,
Agents Tragacanth and Agar  tragacanth
- thickening agents in  agar
Acacia - emulsified  pectin
products. Proteins
 gelatin,
 egg yolk,
 casein

Finely •These materials Colloidal clays including

Divided generally form O/W  Bentonite,
Solids emulsions  Magnesium hydroxide
 Aluminum hydroxide

10
 EMULSIFYING
AGENTS
Synthetic  (wetting agents), which may be  Anionic:
Anionic, Cationic, Nonionic • Triethanolamine oleate
• Sodium lauryl sulfate

 Cationic:
• Benzalkonium chloride

 Nonionic:
• Sorbitan esters (span)
• Polyethylene glycol 400
monostearate
• Polyoxyethylene
sorbitan esters
(Tweens)

11
 OTHER ADDITIVES

 Antioxidants
 Preservatives
 Coloring agent
 Flavoring agent

12
 Qualities Required for
Emulsifiers

Must be compatible with other ingredients in the formula

Must not interfere with the stability and efficacy of the therapeutic
agent

Must be stable to microorganisms

Must be non-toxic

Must possess little or no odor, taste or color

Must promote emulsification and maintain stability of the emulsion
for intended shelf-life

13
 PREPARATION OF
EMULSIONS

 On small scale

mortar and pestle can be used

 For large scale production


mechanical stirrers , homegenizers,
colloidal mill are used

14
 Methods of Preparation

1. Continental or Dry gum method

2. English or wet gum method

3. Bottle or Forbes bottle method

15
 Continental or Dry gum method
(G + O + W )

 The method is also referred to as the “[Link]” method because for every 4 parts (volumes) of oil, 2
parts of water and 1 part of gum are added in preparing the initial or primary emulsion.

 For instance, if 40 mL of oil are to be emulsified, 20 mL of water and 10 g of gum would be

employed, with additional water or other formulation ingredients being added afterward to
the primary emulsion

16
 Continental or Dry Gum Method

Emulsifier is triturated with the oil in perfectly dry porcelain mortar

two parts of water then added at once

triturate immediately, rapidly and continuously (until get a clicking sound and thick white
cream is formed, this is primary emulsion)

Other liquid formulative ingredients that are soluble in or miscible with the external phase
may then be added to the primary emulsion with mixing.

the remaining quantity of water is slowly added to form the final emulsion
17
English or Wet Gum method ( G + W + O
)
triturate gum with water in a mortar to form a mucilage

oil is added slowly in portions

the mixture is triturated

after adding all of the oil, thoroughly mixed for several minute to form the primary
emulsion

Once the primary emulsion has been formed remaining quantity of water is added to
make the final emulsion 2
1
Bottle or Forbes Bottle Method
(G+O+W)
 For the extemporaneous preparation of emulsions from volatile oils or oleaginous

substances of low viscosities, the bottle method is used .

19
 gum + oil (dry bottle)
gum + oil (dry bottle)

Shake

water (volume equal to oil) is added in portions with vigorous shaking to

form primary emulsion

remaining quantity of water is added to make the final emulsion

20
 PROBLEMS
Flocculation - is the joining together of globules to form large clumps or floccules which rise
or settle in the emulsion more rapidly than do the individual particles

Creaming is the rising (upward creaming) or settling (downward creaming) of globules or

floccules to form a concentrated layer at the surface or to the bottom of the
emulsion

Coalescence unlike creaming, the coalescence of globules and the subsequent breaking of an
and emulsion are irreversible processes. In creaming, the globules are still
breaking surrounded by a protective coating or sheath of emulsifying agent and may
redispersed simply by agitating the product.

Deterioration by Molds, yeast and bacteria may bring about decomposition and contamination of
Microorganis the emulsion. Preservatives should be more fungistatics than bacteriostatic
m

Miscellaneous Light and rancidity affect the color and the odor of oils and may destroy their
Physical and vitamin content. Freezing and thawing and high temperature result in the
Chemical Change coarseness and breaking of an emulsion.

21
22
 Emulsion
Stability
A stable emulsion is characterized by the following:

1. Absence of flocculation and creaming

2. Absence of coalescence of globules and separation of the layers
3. Absence of deterioration due to microorganisms
4. Maintenance of elegance with respect to appearance, odor, color and consistency

23
Test for identification of emulsion type:
 Dilution test (miscibility test)
 Staining test (dye solubility test)
 Conductivity measurement

24
1. Dilution test (miscibility test)

25
[Link] measurement

This test is based on the basic principle that water is a good conductor of electricity. Therefore in case of o/w
emulsion , this test will be positive as water is the external phase. In this test. An assembly consisting of a pair
of electrodes connected to a lamp is dipped into an emulsion. If the emulsion is o/w type, the lamp glows.

26
3. Staining test (dye solubility test)

In this test, when an emulsion is mixed with a water soluble dye such as amaranth and observed under
the microscope, if the continuous phase appears red, then it means that the emulsion is o/w type as
water is the external phase and the dye will dissolve in it to give color but if the scattered globules
appear red and continuous phase colorless, then it is w/o type.

27
 SHELF LIFE OF ORAL
EMULSIONS
 Unpreserved emulsions deteriorate rapidly but stabilized and preserved systems may be
stored

28
 CONTAINERS FOR ORAL
EMULSIONS

 Emulsions should be supplied in well-filled

containers with air tight closures
 For viscous preparations, wide- mouthed
amber glass bottles are more appropriate

29
SPECIAL LABELS AND ADVICE
FOR PATIENTS

SHAKE THE BOTTLE

STORE IN A COOL PLACE BUT

AVOID FREEZING

30
Examples

Oral use
 Cod-liver oil emulsions
 Liquid paraffin oral emulsion
 Castor oil emulsions

31
EMULSIONS FOR EXTERNAL
USE

Applications Liniments
Lotions Creams

3
5
 Applications, Liniments &
Lotions
 These are liquid or semi-solid emulsions designed for application to
the skin.

33
 Shelf-life of Applications,
Liniments & Lotions
 These are generally stable preparations

34
 Containers for Applications,
Liniments & Lotions

 Amber fluted bottles or jars are used for extemporaneously prepared products.
 Some manufactured products may be packed in plastic containers.

35
SPECIAL LABEL AND ADVICE FOR
PATIENTS

SHAKE THE BOTTLE

36
 REFERENCE
 Pharmaceutical practice by D.M. Collette

Ch # 13

37