Professional Documents
Culture Documents
PAC TOPIC 4 - Elmulsion
PAC TOPIC 4 - Elmulsion
Emulsions and
Surfactants
1 fine
Dispersed phase -> substance which is
dispersed as very particles
Disperse systems
T 101
G109
M 106
k 103
d 10-
C 10-2
M 10-3
-
M10
N 10-9
1
04/11/2023
2
04/11/2023
3
04/11/2023
https://sparror.cubecinema.com/cube/cola/
chemistry/cola1.htm
THEORY OF EMULSIFICATION
7
Coalescence and breaking lead to large bodies of oil separating from
the water and essentially result in the emulsion separating
completely. To reverse this process the emulsion must be remade
and this will require a lot of energy. Emulsions are all
thermodynamically unstable, meaning that they will eventually
separate however, they can be stabilised and in some cases they
can remain intact indefinitely. Both coalescence and flocculation are
more likely if the surface energy between the two phases is high and
if the surface area to volume ratio is high (i.e. the oil droplets are very
small). However, emulsions of small droplets are easier to stabilise
making something
homogeneous (uniform in
composition)
4
04/11/2023
CLASSIFICATION OF EMULSIONS
❑Based on nature of dispersed phase
➢Oil in Water (O/W): Oil droplets dispersed in water.
➢Water in Oil (W/O): Water droplets dispersed in oil.
❑Based on size of dispersed phase /droplets.
➢>1000 nm Macroemulsions
➢10 – 200 nm Microemulsions
❑Based on Number of dispersed phase: Multiple emulsion
❖W/o/w (water in oil in water): Small water droplets are enclosed
within larger oil droplets which are themselves then dispersed in
water
❖O/w/o (oil in water in oil): Small oil droplets are enclosed within
larger water droplets which are themselves then dispersed in oil
phase
10
5
04/11/2023
THEORY OF EMULSIFICATION:
Emulsifier – The Stabilizer
11
6
04/11/2023
13
13
NAH 2016/2017 14
14
7
04/11/2023
15
15
16
16
8
04/11/2023
◼ Not water-resistant
Examples: Hair conditioners, Sunscreen, vanishing cream, Wrinkle
Creams, Mayonnaise, milk, and cream.
17
◼ Better stability
◼ Disadvantages
◼ Oily, tacky feel
◼ More expensive
Examples: COLD CREAMS
18
9
04/11/2023
Multiple Emulsions
◼ Multiple phases
◼ Oil in Water in Oil (O/W/O)
◼ Water in Oil in Water (W/O/W)
◼ Advantages
◼ More effective than Oil in Water
◼ Less greasy than Water in oil
◼ Time release, active delivery possible
◼ Disadvantages
◼ Difficult to manufacture
◼ Not always stable
19
Formulation aspects:
Elements of the Formula
◼ Formula Components
◼ Oil Phase
◼ Hydrophobic materials: Oils, fats, lipids
◼ Affects viscosity, spread,
◼ Aqueous phase
◼ Extracts, colorants
◼ Humectants
◼ Thickeners
◼ Emulsifiers
◼ Holds it all together
20
10
04/11/2023
21
22
11
04/11/2023
Ostwald ripening
23
24
12
04/11/2023
Surfactants
❖ A surfactant (emulsifier) molecule consists of
water soluble hydrophilic part and water-
insoluble, oil-soluble lipophilic part within it.
25
Classification of surfactants
❖ Anionic – The surface-active portion bears a
negative charge
❖ Alkane carboxylic salts (soap)
❖ Alkane sulfonic salts (detergents)
❖ Alkyl-aromatic sulfonic salts
❖ Others: Phosphates, phosphoric salts
❖ Cationic – The surface-active portion bears a
positive charge
❖ Amine salts
❖ Quaternary ammonium salts
❖ Amphoteric – The surface-active portion bears both
charges
❖ Long-chain amino acid salts
❖ Betaines
❖ Nonionic – The surface-active portion contains no
charge
❖ Long chain ethers
❖ Fatty acid esters
26
26
13
04/11/2023
Detergent 13-15
Solubilizer 15-18
27
14
04/11/2023
HLB system
All compounds that have
hydrophilic parts and lipophilic
parts are not always useable as
an emulsifier. When
hydrophilicity is too great, such
compounds disperse into water
and the ones with great
lipophilicity would disperse into
oil.
29
29
30
30
15
04/11/2023
31
31
32
32
16
04/11/2023
Examples
-OSO3O-Na+
CH3(CH2)11(OCH2CH2)nOSO3Na
HLB = 7+(0.33+38.7)-(12*0.475)=40.33
33
33
34
34
17
04/11/2023
35
35
Examples
• How many grams of Span 80 (HLB 4.3) and how many grams of
Tween 20 (HLB 16.7) should be used to make 5 grams of a
mixture having a HLB value of 12 ? Determine by using
a) Formula below:
b) Allegation method.
36
36
18
04/11/2023
S +T = 5 …1
4.3 * S + 16.7 * T
= 12 …2
5
37
37
38
38
19
04/11/2023
a) HLB
b)
39
39
a) Mineral oil
HLB =
b)
40
40
20
04/11/2023
❖ For the same oil, the required HLB value for O/W
emulsion is higher than the required HLB value for W/O
emulsion.
41
41
42
42
21
04/11/2023
❖ Solution
❖ The total percentage of the oily phase is 37 and the proportion of each is:
43
B = 100 – A
44
44
22
04/11/2023
Problem
❖ What is the HLB value of a mixture
consisting of 40% span60 (HLB 4.7) and
60% Tween 60 (HLB 14.9).
❖ Solution
❖ Assuming
❖ A: tween 60 , B: span 60
45
45
❖ Problem
❖ A mixture of two surface active agents having an
HLB value of 13.5, calculate the percent of each if it
consists of Brij35 (HLB 16.9) and span80 (HLB 4.3).
Solution
Assuming
A: Brij35 , B: span 80
B = 100 – A
B = 100 – 73.01
B = 26.98 %
46
46
23
04/11/2023
Worked example
❖ A formulator is required to formulate an o/w emulsion of the basic
formula:
❖ Liquid paraffin 50 g
❖ Emulsifying agents (required HLB 10.5) 5 g
❖ Water to 100 g
❖ Calculate the fraction of Tween 80 (HLB of 15) and Span 80 (HLB of 4.3)
used to produce a physically stable liquid paraffin emulsion.
❖ Solution
❖ Assume that Tween 80 is A and Span 80 is B. So,
❖ B = 100 – A
❖ = 100- 57.9 = 42.1 %
❖ A = 57.9/100 × 5 = 2.89 g
❖ B = 5 – 2.89 = 2.11 g
47
47
❖ Stearyl alcohol 8%
❖ Cetyl alcohol 1%
❖ Lanolin anhydrous 1%
❖ Emulsifier 4%
❖ preserved water ad. 100%
❖ a)Calculate the RHLB of the oil phase where RHLB sterayl alcohol 15, RHLB
for cetyl alcohol is 15, and RHLB for lanolin anhydrous is 10.
❖ b) How many grams of span 80(HLB 4.3) and how many grams of tween
❖ 60 (HLB 14.9) should be used in formulating 1000 gms of this product
NAH 2016/2017 48
48
24
04/11/2023
49
Ways to break an
emulsion
Disrupt the water or break the emulsifier film:
◦ Surface dry or freeze
Increase water surface tension
◦ Salt
Mechanical agitation
Denature the emulsifier
◦ Heat
Precipitate the emulsifier
◦ Acid/Alkali
Attack the emulsifier
◦ Enzymes
50
50
25
04/11/2023
NAH 2016/2017 51
51
NAH 2016/2017 52
52
26
04/11/2023
NAH 2016/2017 53
53
27