Formulation and evaluation of o/w emulsions using experimental design

International Journal of Pharmaceutics

Volumn 163, Issue 1-2, 1998, Pages 73-79

  Prinderre, P ^a   Piccerelle, Ph ^a   Cauture, E ^a   Kalantzis, G ^b   Reynier, J P ^a   Joachim, J ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

^b Hoechst Hellas Abee   (Greece)

Author keywords

Conductivity; Emulsion stability; Experimental design; Paraffin oil; Required HLB; Viscosity

Indexed keywords

WATER OIL CREAM;

ARTICLE; CONDUCTANCE; DRUG FORMULATION; DRUG STABILITY; EMULSION; FACTORIAL ANALYSIS; METHODOLOGY; PARTICLE SIZE; PRIORITY JOURNAL; VISCOSITY;

EID: 0032542783     PISSN: 03785173     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0378-5173(97)00368-2     Document Type: Article

References (11)

1. Carlotti M.E., Pattarino F., Gasco M.R., Brusasca P. Optimization of parameters in the emulsification process by two different methods. Int. J. Cosm. Sci. 15:1993;245-259.
2. Curt C. Revue: méthodes d'évaluation de la stabilité des émulsions. Principes, applications, avantages et inconvénients. Sci. Aliments. 14:1994;699-724.
3. Friberg, S.E., Goldsmith, L.B., 1968. Theory of emulsions. In: Lieberman, H.A., Rieger, M.M., Banker, G.S. (Eds.), Pharmaceutical Dosage Forms: Disperse Systems, vol. 1. Dekker, New York, pp. 49-90.
4. Groves M.J., Freshwater D.C. Particle size analysis of emulsion systems. J. Pharm. Sci. 57:1968;1273-1291.
5. Kato A., Fujishige T., Matsudomi N., Kobayashi J. Determination of emulsifying properties of some proteins by conductivity measurements. J. Food Sci. 5:1985;56-67.
6. Latreille B., Paquin P. Evaluation of emulsion stability by centrifugation with conductivity measurements. J. Food Sci. 6:1990;1666-1672.
7. Poré, J., 1992. Emulsions, micro-emulsions, émulsions multiples. Tech. Ind. des Corps gras, pp. 39-53.
8. Puisieux, F., Seillier, M., 1983. Galenica: Agents de surface et Emulsions. Tech. Doc. Lavoisier.
9. Sado, G., Sado, M.C., 1991. Les plans d'expériences: de l'expérimentation à l'assurance qualité, Afnor technique (Ed.), Paris.
10. Seillier, M., 1970. Les emulsions. Etude du HLB critique d'une huile de vaseline. These, Paris.
11. Tornberg E., Hermansson M. Functional characterization of protein stabilized emulsions: effect of processing. J. Food Sci. 2:1977;468-472.