title: Improved stability of w/o/w multiple emulsions by addition of hydrophilic colloid components in the aqueous phases.
abstract: To improve the stability of w/o/w multiple emulsions of arachis and olive oil the stabilizing effect of cherry gum, in combination with acacia and gelatin, was examined. The outstanding film-forming properties of this gum having already been noted; the effect of its addition to the aqueous phases was measured by the coalescence of emulsion globules. The enhanced stability, as compared to controls, was achieved at a minimum concentration which liquid crystal-bearing interfacial films seem to appear. Creation of more coherent interfaces, inhibiting transfer of phases, could be the basis of the improved stability of the emulsion.
authors.affiliation: Department of Pharmaceutics, School of Pharmacy, University of London, UK.
authors.forename: A
authors.initials: A
authors.lastname: Vaziri
authors.forename: B
authors.initials: B
authors.lastname: Warburton
mesh_terms: D000045:Acacia; D010367:Arachis; D003102:Colloids; D004355:Drug Stability; D004655:Emulsions / Q000737:chemistry*; D005780:Gelatin; D006863:Hydrogen-Ion Concentration; D066298:In Vitro Techniques; D000069463:Olive Oil; D010936:Plant Extracts; D010938:Plant Oils; D011136:Polysorbates; D013501:Surface-Active Agents; D014783:Viscosity; D014867:Water
chemical_list: D003102:Colloids; D004655:Emulsions; D000069463:Olive Oil; D010936:Plant Extracts; D010938:Plant Oils; D011136:Polysorbates; D013501:Surface-Active Agents; D014867:Water; D005780:Gelatin