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Influence of Processing and Stabilizer Selection on Microstructure, Stability and Rheology of Emulsion-Based
Ruochen Yang1, Xin Yi Tee1, Sendhil Kumar Poornachary1
1Institute of Sustainability for Chemicals, Energy and Environment, Agency for Science, Technology and Research (A*STAR), 1 Pesek Road, Jurong Island, Singapore 627833, Singapore.
Pharmaceutics
|September 27, 2025
Summary
Optimizing emulsion semisolid formulations requires careful control of emulsification temperature and stabilizer choice. Post-crystallization conditions and specific stabilizers like monoglyceride (MG) enhance physical stability and rheological properties.
Area of Science:
- Materials Science
- Chemical Engineering
- Physical Chemistry
Background:
- Emulsion-based semisolid formulations are vital delivery systems across pharmaceuticals, cosmetics, and food industries.
- Manufacturing involves heating, cooling, mixing, and emulsification, necessitating stabilizing agents due to inherent emulsion instability.
- Controlling processing parameters and selecting appropriate stabilizers are crucial for product stability and desired attributes.
Purpose of the Study:
- To investigate the impact of emulsification temperature and stabilizing agent selection on emulsion product attributes.
- To optimize the design and manufacturing processes for emulsion-based semisolid formulations.
- To understand the relationship between processing conditions, stabilizer properties, and final product characteristics.
Main Methods:
- Model emulsions with propylene glycol (PG) and mineral oil were prepared at varying emulsification temperatures (pre- and post-crystallization regimes).
- Three stabilizers were studied: mono-and-diglyceride (MDG), neat monoglyceride (MG), and neat diglyceride (DG), examining their crystallization behavior.
- Emulsion characterization included microstructure analysis, physical stability assessment, and rheological property measurements.
Main Results:
- Emulsions produced under post-crystallization conditions showed superior physical stability, higher rheological parameters, and a more rigid microstructure.
- Rheological properties strongly correlated with physical stability across all tested conditions.
- Neat monoglyceride (MG) proved more effective than neat diglyceride (DG) in stabilizing emulsions, yielding enhanced rheological properties and a storage-induced self-hardening effect.
Conclusions:
- Tailoring stabilizing agent selection and processing conditions is critical for manufacturing high-performance emulsion-based semisolid products.
- Emulsification temperature significantly influences emulsion stability, with post-crystallization conditions being advantageous.
- Stabilizer choice, particularly MG over DG, impacts emulsion stability and rheology due to differences in crystal morphology and distribution.
Keywords:
MDGemulsionmanufacturing processmicrostructurephysical stabilityrheologystabilizertopical formulationMore Related Videos
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