SAIF ULLAH KHAN

2. PRESENTED BY:-
SAIF ULLAH KHAN D14E123

3. EMULSION

4. DEFINITION
• An emulsion may be defined as a thermodynamically
unstable system of two immiscible liquids one of
which is dispersed as small globules throughout the
other phase i.e. dispersion medium and the system
being stabilized by the presence of a third Substance
called the emulsifying agent.

5. TYPES OF EMULSION
• Oil-in-water (o/w) emulsions
• Water in oil (w/o) emulsions.
• Multiple emulsion
• Microemulsion

6. OIL IN WATER EMULSION (O/W)
• If the oil droplets are dispersed throughout the aqueous phase, the
emulsion is termed as o/w emulsion. e.g.
• Vanishing cream
• Egg yolk
• Rubber latex
• Medicinal emulsions for oral use are mostly o/w emulsions.

7. WATER IN OIL EMULSION (W/O)
• System in which water is dispersed throughout the oil is
termed as w/o emulsion. e.g.
• Cold cream
• Oily calamine lotion
• Hydrous ointment
4/29/2016 Shakti Suthar

8. MULTIPLE EMULSION
 Multiple emulsion systems are novel developments in the field of
emulsion technology and are more complex type of dispersed
system.
 These are the emulsion systems in which the dispersed phase
contain smaller droplets that have the same compositon as the
external phase.
 These made possible by the double emulsification hence the
systems are also called as “double emulsion”.
 Diameter of the droplets in a Multiple emulsion is in the range
of o.5 to 3µm.

9.  Like simple emulsion multiple emulsion are
classified into two type.
 1)O/W/O type
 2)W/O/W type
 The immiscible phase ,which separates the
two miscible phase is known as “liquid
membrane” and act as a diffusion barrier
and semipermeable membrane for drugs or
moities entrapped in the internal aqueous
phase.

10. MICROEMULSION
• Microemulsions are clear, stable, liquid mixtures of oil, water
and surfactant, frequently in combination with a cosurfactant
like short chain alcohol or amine.
• Diameter of the droplets in a microemulsion is in the range of
0.1 to 10 µm.
• The two basic types of microemulsions are
(1) o/w (oil dispersed in water) and
(2) w/o (water dispersed in oil).

11. EMULSIFYING AGENTS
• Carbohydrate material:-
Agar, pectin, acacia, tragacanth, chondrous
• Protein substances:-
Gelatin, egg yolk, casein
• High molecular weight alcohols:-
Stearyl alcohol, cetyl alcohol, glyceryl monostearate
• Wetting agents:-
Anionic: sodium lauryl sulfate
Cationic: benzalkonium chloride
Nonionic: Sorbitan ester, polyoxyethylene derivatives.
• Finely divided solids:-
Bentonite, aluminium hydroxide, magnesium hydroxide

12. EXAMPLES OF ORAL EMULSIONS:-
• Mineral oil emulsion
• Castor oil emulsion
• Simethicone emulsion

13. METHODS OF EMULSION
PREPARATION
• On small scale there are three methods of preparations of emulsion:
• 1) Continental or Dry gum method
• 2) English or Wet gum method
• 3) Bottle method

14. CONTINENTAL OR DRY GUM
METHOD
OR 4:2:1 METHOD
• In this method every four parts of oil, 2 parts of water and one
part of gum are added to form primary emulsion.
• METHOD:-
• First of all any o/w type emulsifier such as acacia is triturated
with oil in a dry mortar untill thoroughly mixed.
• When the oil and gum have mixed, the two parts of water will
be added at once and the mixture is triturated and
continuously untill

15. the primary emulsion will be formed which would
be white creamy in appearance and cracking sound
will produced while trituration.
Solid sustances such as preservatives, stabalizers,
colourants and flavouring agents previously
dissolved in a suitable volume of water will be
added to the primary emulsion. When all the
ingredients are added the emulsion will transferred
in bottle and made up the volume with water as
desired.

16. ENGLISH OR WET GUM METHOD:
• In this method the ratio between oil, water and
gum is 4:2:1.
• In this method first of all suitable emulsifying
agent such as acacia is triturated with the
double amount of water in dry mortar. Then oil
is added slowly in small portions and mixture is
triturated thoroughly to emulsify the oil.
Additional water may be added if the emulsion
become too thick before any successive
addition of oil. When all the oil has

17. been added then the mixture is thoroughly
mixed to ensure the uniformity for several
minutes.
Then other formulative agents previously
dissolved in suitable amount of water are
added to this. Emulsion is transferred to
graduated bottle and make up the volume with
water.

18. BOTTLE METHOD
• Bottle method is used for the extemporaneous preparation of
emulsions from volatile oil or oleaginous substances of low
viscosity. In this ratio between oil, water and gum is 2:2:1.
• Method of preparation:
powder acacia is placed in a dry bottle and then two parts of
oil are added to it and then it is shaken thoroughly in capped
bottle.

19. ADVANTAGES OF EMULSIONS:
Mask the unpleasant taste O/W is convenient means of oral administration of water-
insoluble liquids.
Oil-soluble drugs can be given parentrally in form of oil-in water emulsion. (e.g Taxol).
Emulsion can be used for external application in cosmetic and therapeutic Application
because of Better and faster absorption.
Sustained release medication.
Inert and chemically non-reactive.
Reasonably odorless and cost Effective.
Emulsion are used to deliver nutrients via enteral route in the form of nutritional
supplements

20. Radiopague emulsion have found application diagnostic agents in xrays examination.
Intravenous emulsionhave been developed to assist the physician in undertaking x-rays
examination of the body organs while exposing the patient to the minimum of radiation.
Intravenous containing fats, carbohydrates and vitamins all in one preparations.
 Fluorocarbon Emulsions- fluorocarbons have high capacities for dissolving gases like O2 and
CO2 and serve as blood substitutes for a short period of time.
Emulsions have been used to deliver poorly water soluble drugs via IV route such as general
anesthetics and anticancer compunds

21. Emulsions are thermodynamically unstable and have short shelf-life.
Improper formulation of emulsions leads to creaming and cracking of
emulsion.
Improper selection of emulsifying agent leads to phase inversion and some
times it may also lead to cracking.
DISADVANTAGES OF EMULSIONS: