The influence of additives on physical properties of emulsions prepared using lecithins and non-ionic surfactants.
Several oil-in-water submicron emulsions stabilized with unsaturated and saturated lecithins or non-ionic surfactants and were prepared in presence of various tonicity agents and related substances used as cryoprotectants. Their physical properties before and after thermal stress was investigated. Egg yolk lecithins required glycerol as tonicity agent when the emulsions will be heated, while soy bean lecithin stabilized emulsions could be isotonized by various non-electrolytes. The addition of co-surfactants e.g. oleic acid and deoxycholic acid did not improve the heat resistance of emulsions prepared with egg yolk lecithin and sorbitol.
Mbela
T K
TK
Department of Pharmaceutics and Drug analysis, Faculty of Pharmacy, University of Kinshasa, République Démocratique du Congo.
Verschueren
E
E
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions / Q000737:chemistry*; D005079:Excipients; D006863:Hydrogen-Ion Concentration; D008081:Liposomes; D010713:Phosphatidylcholines / Q000737:chemistry*; D012212:Rheology; D013501:Surface-Active Agents / Q000737:chemistry*
D004655:Emulsions; D005079:Excipients; D008081:Liposomes; D010713:Phosphatidylcholines; D013501:Surface-Active Agents