The Stability of O/W type emulsions as functions of temperature and the HLB of emulsifiers: The emulsification by PIT-method

Shinoda, Kōzō; Saitô, Hiroshi

doi:10.1016/s0021-9797(69)80012-3

Cited by 415 publications

(217 citation statements)

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“…1). This method is referred to as phase inversion temperature (PIT) method [6][7][8][9]. Instead of the temperature, other parameters such as salt concentration or pH value may be considered as well, generalized by considering the surfactant affinity difference (SAD) instead of the temperature alone [10].…”

Section: Introductionmentioning

confidence: 99%

Nano-emulsion formation by emulsion phase inversion

Fernandez

André

Rieger

et al. 2004

Colloids and Surfaces A: Physicochemical and Engineering Aspect

446

264

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The droplet size distribution of an emulsion governs emulsion properties such as long-term stability, texture and optical appearance. Consequently, means to control the droplet size during emulsification are of interest when well-defined emulsion properties are needed. In this work, we study emulsions consisting of water, paraffin oil and a mixture of non-ionic surfactants and fatty alcohols by means of laser light scattering. We investigate the influence of the route of preparation as well as the surfactant concentration on the droplet size distribution. Above a critical surfactant-to-oil ratio and following the standard way of emulsion phase inversion, a significant amount of oil droplets with diameters less than 1 m were obtained. When changing the way of emulsification and thereby avoiding a phase inversion to occur, such fine droplets are absent and the droplet size distribution is solely governed by the input of mechanical energy. We demonstrate that emulsification by the phase inversion method makes use of two effects for the achievement of finely dispersed oil-in-water emulsions. The lamellar or bicontinuous structure formed by the surfactant at the inversion point determines the size of the resulting droplets while the corresponding minimal interfacial tension facilitates the droplet formation, explaining why the droplet size distribution only depends on the weight ratio between surfactant and oil rather than on the water concentration.

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Section: Introductionmentioning

confidence: 99%

Nano-emulsion formation by emulsion phase inversion

Fernandez

André

Rieger

et al. 2004

Colloids and Surfaces A: Physicochemical and Engineering Aspect

446

264

View full text Add to dashboard Cite

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“…Shinoda and Saito, concluded that for satisfactory shelf life of emulsions stabilized by nonionic surfactants, the PIT should be 20-70° above the storage temperature. They concluded that the instability of the emulsion is very sensitive to the PIT, so that the selection of a suitable emulsifier by the PIT data is much more accurate and reliable, provided the temperature difference between the storage temperature and the optimum PIT is known which is covered in this work [3] . The emulsification at a higher temperature especially near the PIT and cooling to storage temperature of the emulsion are effective in obtaining fine and uniform dispersions [3] .…”

mentioning

confidence: 90%

“…Miconazole nitrate was added at 40°±2, while stirring with RZR1 stirring paddle at speed of 664 rpm. The emulsion was mixed up to room temperature 25±2° [ 3,4] . The emulsion was made in triplicate.…”

Section: Preparation Of the Newly Formulated O/w 2% Miconazole Nitratmentioning

confidence: 99%

“…The new protocol determines the optimum storage temperature of the cream under examination/investigation through the determination of the YVT which accordingly enables us and the manufacturing companies to designate the optimum storage temperature required for the stability of that cream at different climates zones as well as the temperature to which the product will be cooled to obtain a fine dispersion during the preparation process of the production batch. Shinoda and Saito concluded that, the emulsification at a higher temperature especially near the PIT and cooling to storage temperature of the emulsion are effective in obtaining fine and uniform dispersions [3] .…”

Section: Accelerating Stability Testing For All Tested Creamsmentioning

confidence: 99%

“…The second is that, the protocol determines the optimum storage temperature required for the stability of O/W cream through the determination of the yield value represented as temperature (YVT) of its temperatureconductivity relation as well as the temperature to which the product will be cooled to obtain a fine dispersion during the preparation process [3] . The third main reason is that the new protocol takes only few days to judge stability.…”

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confidence: 99%

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New Accelerating Stability Testing Protocol for O/W Emulsions Stabilized by Nonionic Surfactants Including Storage Temperature Determination

Hassan¹

2016

pharmaceutical-sciences

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In the recent times, there are many problems facing the achieving and performing the accelerating stability testing studies of pharmaceutical and cosmetic O/W creams as well as the determination of the optimum storage temperatures. Tedious procedures, the cost and most important is the time required for applying the accelerating stability testing period which affect the distribution of the drug in the market and consequently the patient seriously.The objective of this work is to reduce the cost greatly and to save time by applying a new accelerating stability testing protocol for evaluating the stability of O/W creams stabilized by nonionic surfactants in addition to the determination of the optimum storage temperature. Three main reasons pushing us for applying and adopting the new protocol either in parallel with or instead of the current applied one in which the product is tested at temperature 40±2° and relative humidity 75±5% for six months [1] . The first is that, as with all accelerated test procedures, the primary requirement is that the stress applied should speed up, but not alter, the mechanism of deterioration operating at ambient temperatures. The work of Enever, showed that the viscous liquid crystalline phase that disappears above approximately 35° has a considerable stabilizing influence on the emulsions [2] . So it is of error and inappropriate to test any emulsion with accelerated test procedure performed at 40°.The second is that, the protocol determines the optimum storage temperature required for the stability of O/W *Address for correspondence E-mail: kadry_ibrahim173@yahoo.com

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Emulsions

Chandler

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Emulsions may be viewed as oil and water peacefully coexisting in varied ways. However, making emulsions is quite complex. This article is written from the point of view of a professional focusing on practical/industrial aspects and attempting to explain the fundamentals of creating emulsions for commercial use. The article starts with basic principles and then describes how to make stable emulsions, troubleshoot, and formulate new emulsion forms that provide enhanced effects.

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The Stability of O/W type emulsions as functions of temperature and the HLB of emulsifiers: The emulsification by PIT-method

Cited by 415 publications

References 1 publication

Nano-emulsion formation by emulsion phase inversion

Nano-emulsion formation by emulsion phase inversion

New Accelerating Stability Testing Protocol for O/W Emulsions Stabilized by Nonionic Surfactants Including Storage Temperature Determination

Emulsions

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