Classification of Emulsifying Agent:
Emulsifying Agents can be divides as follows:
1. Natural:
a. Vegetable source: eg. Gum acacia, Tragacanth, agar, pectin, starch, iris moss
(chondrus)
b. Animal Source: wool fat, egg yolk, gelatine.
2. Semi-Synthetic; Methyl cellulose, Sodium carboxy methyl cellulose
3. Synthetic:
a. Anionic: sodium luryl sulphate,
b. Cationic: cetrimide, Benzalkoniumchloride, etc.
c. Non ionic: glyceryl esters etc.
4. Inorganic: Milk of magnesia, magnesium oxide ,Magnesiumtrisilicate, Magnesium
aluminum silicate, Bentonite .
5. Alcoholes -CarbowaxesLecithins Cholesterols
Dry gum method for preparation of emulsion.
1. Measure the required quantity of oil in a dry measure and transfer it into a dry mortar.
2. Add the calculated quantity of gum acacia into it and triturate rapidly so as to form a
uniform mixture.
3. Add required quantity of water and triturate vigorously till a clicking sound is
produced and the product becomes white or nearly white due to the total internal reflection
of light. The emulsion produced at this stage is known as primary emulsion.
4. Add more of water to produce required volume.