Characterization and stability evaluation of various emulsion formulations by emulsification technique / Nur Syuhada Mohd Sharip

Emulsion is a complex and unstable system in which a liquid is dispersed into another immiscible liquid phase. The objective of this study was to evaluate the particle size distribution and stability of emulsions with different formulations containing oil, olivem 1000 and at different time of homogenizing. The formulations were prepared with homogenization time of 5 minutes, 10 minutes and 15 minutes. All formulations were prepared by using hot mixing technique and characteristics of formulations were characterized. The particle size distribution and uniformity of nine formulations were measured by using Malvern MasterSizer 2000 (Malvern Instruments Co. Ltd.,Worcestershire, UK) while the stability analysis was performed using Lumifage stability analyzer (LUM Ltd., Berlin, Germany). Based on the result, the increment in homogenization time resulted in reduction of droplet size. In this study, most of the formulations showed uniformity value less than one. From this particle size distribution study, we found that formulation 6 with composition of oil, olivem 1000 and water of 10%, 7% and 83% respectively has small particles size distribution compared to other formulations. On the other hand, the stability study was carried out for one month to determine the stability of emulsion upon storage. We found out that most of the formulations were stable upon storage for one month. The most stable formulation that showed no separation upon storage for one month and one year was waglinol with homogenization time of 5 minutes in formulation 1 in which this formulation. In conclusion, formulation 6 with the presence of grape seed oil at 10 minutes homogenization time was the most preferable formulation due to its smallest droplets size and good stability with no separation upon storage for one month.