![]() #OIL IN WATER EMULSION SKIN#Most makeup products and sunscreen are w/o emulsions additionally, it forms the base for dry/sensitive skin treatments due to its milder nature and ability to leave the skin’s lipid bilayer intact. viscosity and density), four distinct types of w/o emulsions exist, and range in stability. In contrast to o/w, w/o emulsions are prepared by dispersing water droplets in an oil solution. Polysorbate, sorbitan laurate, and cetearyl alcohol are just a few examples of emulsifiers that are compatible with o/w emulsions. ( 2 )Īll emulsions, whether o/w or w/o, require an emulsifier to provide them with stability o/w emulsions often require more than one emulsifier for optimal stability, but a variety of emulsifiers exist to suit this function. Thicker than lotion and easier to spread than ointments, o/w-based creams work by penetrating the wall of the skin’s stratum corneum to achieve a local effect. Homogenized milk, although classified as a food product, is one of the most well-known o/w emulsion. Prepared by suspending oil droplets in an aqueous phase, o/w emulsions are found in most moisturizers (both day and night creams) and topical steroid products. Read on for the difference between w/o and o/w emulsions, and information on which one best suits your laboratory’s agenda. This critical difference in base ingredient may determine how the active drug is released, and how it will achieve its intended goal. ![]() ![]() Such stability is achieved through emulsions, which can be prepared in two forms: either oil-in-water (o/w) or water-in-oil (w/o). When these products are opened, the consumer is faced with a single homogenous mixture and no separation of layers. Yet nearly every cream/ointment on the store shelves, from hand lotions to fungal creams to hair conditioner, is comprised of both oil and water. Are you familiar with the proverb ‘oil and water don’t mix’? In the case of oil & vinegar salad dressing, the saying rings 100% true. ![]()
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