Parameters with influence on the droplet size of w/o emulsions.
The aim of this study was to show that for w/o emulsions a modulation of components and parameters is necessary. Therefore several w/o emulsions were produced according to a 2(4) factorial design to get the information that pressure and temperature as production parameter have less influence on the droplet size than the substance components olive oil and lecithin. Furthermore an interaction between surfactant and oil component was observed which resulted in an increase of droplet size. With the following experiments the interfacial tension and the viscosity as physicochemical parameters were determined but gave no explanation for the phenomenon of an increasing droplet size if olive oil and lecithin are part of the formulation. So the influence of substance components was examined in more detail with the successive addition of oleic acid or oleyl alcohol to MCT and due to this the presence of unsaturated substances in olive oil could be determined as a possible reason for interactions with lecithin.[1]References
- Parameters with influence on the droplet size of w/o emulsions. Lindenstruth, K., Müller, B.W. Die Pharmazie. (2004) [Pubmed]
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