Volume No : (2022) Volume: 10 Issue : 46 Year : 2022 Page No: 25
Authors : Kajal D. Chaudhari , Sagar N. Ande , Ravindra L. Bakal , Gunjan P Malode
Abstract :
Emulgel is an emulsion, either ofthe oil in water or water in oil type, which is gelled by mixing with a gelling agent. The mainadvantage of the emulgel is that lipophilic drugs can be easily formulated as emulgels.Due to solubility problems, the most of the lipophilic drugs cannot beformulated directly as a hydrogel. For this reason, emulgel provides betterstability and release of the lipophilic drug in comparison with simple hydrogelbase. In recent years, there has been great interest in the use of novelpolymers with complex functions as emulsifiers and thickness because thegelling capacity of three compounds allows the formulation of stablemicroemulsion and opposite creams are decreasing surface and interfacialtension and at the same increasing the viscosity of the aqueous, the waterphase converts a classical microemulsion based gel. However, the water contentat the swelling equilibrium of into an microemulsion cellulose derivativeshydrogels is influenced basically by the nature of the monomer that makes themup, by the type and density of the cross link and also, by other factors includingtemperature, pH, and the composition of the hydration medium. As the HLB valueincreases, the emulsifiers become more soluble in water and their function changesfrom being W/O emulsifiers to being O/W emulsifiers. Mean particle diameterdecreased with increasing HLB value and surfactant concentration. Particles ofthe emulsion with HLB 12 and surfactant concentration at 15% were distributedin the size of below 500 nm. HLB values are useful for selecting the mostappropriate type of emulsifiers for food application.
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