Characteristics of W/O emulsions containing polymeric emulsifier PEG 30-dipolyhydroxystearate

Abstract

Water-in-oil (W/O) emulsions are dispersed systems which are often used in the pharmaceutical, cosmetic and food industries as products, or as carriers of active substances. It is well known that they are very unstable, so that selection of the emulsifier and properties of the oil and water phase are main factors affecting their stability. The aim of this paper was to examine the possibility of application of a lipophilic, polymeric emulsifier, PEG 30-dipolyhydroxystearate (CithrolTM DPHS), for stabilization of W/O emulsions. Behaviour of the emulsifier at W/O interfaces was determined by means of tensiometry. A series of emulsions were prepared with 20% (w/w) of water and different types of oil. Droplet size, droplet size distribution, viscosity, and sedimentation stability during 30 days of storage at room temperature of the emulsions prepared with paraffin oil, olive oil, grape seed oil, and medium-chain triglycerides, stabilized with 1% CithrolTM DPHS, were determined. All investigated emulsions were stable for 30 days, except the one prepared with paraffin oil. The results of this study confirmed that PEG 30-dipolyhydroxylstearate is a good emulsifier and stabilizer of W/O emulsions which contain different types of oil. [Projekat Ministarstva nauke Republike Srbije, br. III46010]

Keywords

• water-in-oil emulsion
• polymeric emulsifier
• droplet size analysis
• emulsion stability