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    Classification of Emulsions

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    Aiman Hameed
    This document classifies and describes different types of emulsions: 1. Simple or macro emulsions have droplet sizes between 0.2mm to 50mm and can be oil-in-water or water-in-oil emulsions. 2. Multiple emulsions contain smaller droplets of one phase dispersed in the other phase, forming structures like oil-in-water-in-oil or water-in-oil-in-water. 3. Microemulsions have extremely small droplet sizes between 10-100nm, are thermodynamically stable, and provide benefits like increased absorption and bioavailability.

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    Classification of Emulsions

    Uploaded by

    Aiman Hameed
    255 views9 pages
    This document classifies and describes different types of emulsions: 1. Simple or macro emulsions have droplet sizes between 0.2mm to 50mm and can be oil-in-water or water-in-oil emulsions. 2. Multiple emulsions contain smaller droplets of one phase dispersed in the other phase, forming structures like oil-in-water-in-oil or water-in-oil-in-water. 3. Microemulsions have extremely small droplet sizes between 10-100nm, are thermodynamically stable, and provide benefits like increased absorption and bioavailability.

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    This document classifies and describes different types of emulsions: 1. Simple or macro emulsions have droplet sizes between 0.2mm to 50mm and can be oil-in-water or water-in-oil emulsions. 2. Multiple emulsions contain smaller droplets of one phase dispersed in the other phase, forming structures like oil-in-water-in-oil or water-in-oil-in-water. 3. Microemulsions have extremely small droplet sizes between 10-100nm, are thermodynamically stable, and provide benefits like increased absorption and bioavailability.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    255 views9 pages

    Classification of Emulsions

    Uploaded by

    Aiman Hameed
    This document classifies and describes different types of emulsions: 1. Simple or macro emulsions have droplet sizes between 0.2mm to 50mm and can be oil-in-water or water-in-oil emulsions. 2. Multiple emulsions contain smaller droplets of one phase dispersed in the other phase, forming structures like oil-in-water-in-oil or water-in-oil-in-water. 3. Microemulsions have extremely small droplet sizes between 10-100nm, are thermodynamically stable, and provide benefits like increased absorption and bioavailability.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 9

    Classification of Emulsions

    BY : AIMAN HAMEED
    Classification of Emulsions

    Simple Multiple Micro


    Emulsions Emulsions Emulsions
    1. Simple Emulsions
    • Also known as macro emulsions
    • Droplet size 0.2mm to 50mm

    Types

    i. Oil in Water Emulsions (O/W)


    ii. Water in Oil Emulsions (W/O)
    Differences between O/W and W/O
    Oil in Water Emulsions Water in Oil Emulsions
    Dispersion Medium: Water Dispersion Medium: Oil
    Dispersed Medium: Oil Dispersed Medium: Water
    Non greasy Greasy
    Easily removable from skin Non water washable
    Used externally to provide cooling effect Used externally to prevent evaporation of moisture
    e.g. Vanishing creams from surface of skin
    e.g. Cold Creams
    Preferred for internal use as bitter taste of oils can Preferred for external use only
    be masked
    Gives positive conductivity as water is the external Do not give positive conductivity test as oil is the
    phase external phase
    2. Multiple Emulsions

    • Emulsion systems in which the dispersed phase contain smaller droplets that have the same composition
    as the external/ dispersion phase

    Types
    i. Oil-in-Water-in-Oil (O/W/O) emulsion system
    ii. Water-in-Oil-in-Water (W/O/W) emulsion system

    Oil-in-Water-in-Oil Water-in-Oil-in-Water
    In O/W/O system, an aqueous phase (hydrophilic) In W/O/W system, an organic phase (hydrophobic)
    separates internal and external oil phase. separates internal and external aqueous phase.

    A system in which water droplets are surrounded A system in which oil droplets are surrounded by
    by oil phase, which encloses one or more oil aqueous phase, which encloses one or several water
    droplets. droplets.
    3. Micro emulsions
    • Droplet size 10-100nm
    • A thermodynamically stable dispersion consisting of
    Advantages
     Oil
     Surfactant • Increase the rate of absorption
     Co-surfactant • Increase bio-availability
     Water
    • Helpful in taste masking
    Types • Eliminates variability in absorption

    i. Oil in Water Emulsions (O/W)


    ii. Water in Oil Emulsions (W/O)
    Difference between Macro emulsion and Micro emulsion
    Features Micro emulsions Macro emulsions

    Droplet diameter 10-100nm 1-20mm

    Appearance Transparent Opaque (White)

    Stability Thermodynamically stable Kinetically stable

    Preparation Generally obtained by general Require intense agitation for their formation
    mixing of the ingredients

    Surfactant 6-8% by weight 2-3% by weight


    concentration

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