Creams: Formulation and Types
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Questions and Answers

What is a primary advantage of using creams over ointments?

  • Higher viscosity
  • Lower absorption rate
  • Longer duration of action
  • Convenient and easy to apply (correct)

    • Which characteristic differentiates the formulation nature of creams from ointments?

  • Creams are more viscous
  • Creams are oil-based preparations
  • Creams are water-based preparations (correct)
  • Creams contain less than 20% water

    • Which statement is true regarding the absorption of creams and ointments?

  • Creams are absorbed faster than ointments (correct)
  • Creams have a similar absorption rate as ointments
  • Ointments are absorbed at a faster rate than creams
  • Creams are absorbed slower than ointments

    • What is the typical greasiness comparison between creams and ointments?

    <p>Creams are non-greasy or less greasy than ointments</p> Signup and view all the answers

    Which factor contributes to the faster onset of action for creams compared to ointments?

    <p>Higher water content</p> Signup and view all the answers

    What is the typical water content in creams?

    <p>20% to 50%</p> Signup and view all the answers

    Why might a cream be preferred for covering large areas of the body?

    <p>Easier spreadability on the skin</p> Signup and view all the answers

    What is the typical appearance of most creams?

    <p>White to off-white or yellow</p> Signup and view all the answers

    What method should be used to incorporate volatile or immiscible liquids into a cream base?

    <p>Triturate with the cream on a glass tile.</p> Signup and view all the answers

    What is one advantage of using metal collapsible tubes for packaging creams?

    <p>They reduce the risk of contamination.</p> Signup and view all the answers

    What is the recommended discard date for extemporaneously prepared creams?

    <p>One month.</p> Signup and view all the answers

    Why are amber glass jars preferable to clear glass jars for packaging creams?

    <p>They protect the preparation from degradation by light.</p> Signup and view all the answers

    What should be done with volatile ingredients before using them in cream preparation?

    <p>Weigh them and cover the beaker with a watch glass.</p> Signup and view all the answers

    What is a method to ensure a professional appearance when packing cream into an ointment jar?

    <p>Pack the cream well with no visible air pockets.</p> Signup and view all the answers

    What should be included on the label of extemporaneously prepared creams?

    <p>For external use only.</p> Signup and view all the answers

    What is the ideal method for incorporating liquids into a cream base using a glass tile?

    <p>Make a well and fold in small quantities of liquid.</p> Signup and view all the answers

    What is a disadvantage of plastic ointment jars compared to glass jars?

    <p>They can react with certain products.</p> Signup and view all the answers

    What is the suggested method for labeling the shelf-life of compounded products?

    <p>Indicate 'Discard after' or 'Do not use after'.</p> Signup and view all the answers

    Which type of cream is produced using natural emulsifying agents such as beeswax?

    <p>Water-in-oil cream</p> Signup and view all the answers

    What is a significant feature of oil-in-water creams compared to water-in-oil creams?

    <p>They are easier to wash off.</p> Signup and view all the answers

    Which property is NOT considered ideal for cream bases?

    <p>High oil content</p> Signup and view all the answers

    What is trituration in the context of cream compounding?

    <p>The incorporation of finely divided powders into a base.</p> Signup and view all the answers

    What is the primary reason for adjusting the temperature of the aqueous phase to 60°C during emulsion preparation?

    <p>To ensure proper mixing with the oily phase.</p> Signup and view all the answers

    Which term describes the method used to incorporate coarse powders into a cream base?

    <p>Levigation</p> Signup and view all the answers

    Why is it important to clean all surfaces, spatulas, and other equipment with industrial denatured alcohol before cream preparation?

    <p>To eliminate residues that could affect product stability.</p> Signup and view all the answers

    What is a characteristic of water-in-oil creams?

    <p>They tend to be greasy and thick.</p> Signup and view all the answers

    Which of the following is NOT a property of ideal cream bases?

    <p>Rapid drying</p> Signup and view all the answers

    How should solid ingredients be incorporated into a cream base if it has been prepared from first principles?

    <p>They can be incorporated as it cools.</p> Signup and view all the answers

    What common error might occur if air pockets are formed during the trituration process?

    <p>Fluid could spray out and cause mess.</p> Signup and view all the answers

    What type of cream provides a feeling of richness but does not mix well with wound exudates?

    <p>Water-in-oil cream</p> Signup and view all the answers

    Which of the following demonstrates the correct sequence of adding phases in emulsion preparation?

    <p>Add water to oil or oil to water, depending on the type of cream.</p> Signup and view all the answers

    What method involves rubbing down powders with either a molten base or semi-solid base?

    <p>Levigation</p> Signup and view all the answers

    Study Notes

    Creams: Formulation, Preparation, and Packaging

    • Definition: Creams are semisolid, often medicated preparations for external skin and mucous membrane application. They're designed to be miscible with skin secretions, providing protection, therapy, or prophylaxis, when an occlusive effect isn't needed.

    • Types: Creams are typically oil-in-water or water-in-oil emulsions.

      • Oil-in-water (o/w): Hydrophilic, using synthetic waxes (e.g., macrogols, cetomacrogols), thin, smooth, easily absorbed, and washable.
      • Water-in-oil (w/o): Hydrophobic, using natural emulsifiers (e.g., beeswax, wool alcohols), creamy, white or translucent, stiff, greasy, less washable.

    Creams vs. Ointments

    • Appearance: Creams are typically white to off-white (can be colored) while ointments are often translucent (but can also have color).

    • Formulation: Creams are primarily water-based, with more than 20% water/volatiles and less than 50% hydrocarbons, waxes, or polyols. Ointments are primarily oil-based, containing less than 20% water/volatiles and more than 50% hydrocarbons, waxes, or polyols.

    • Viscosity: Creams are thinner than ointments.

    • Spreadability: Creams spread easily, aiding medication application to large areas; ointments are less spreadable, creating a more occlusive layer, which may be more difficult to apply on moist skin.

    • Greasiness: Creams are generally less greasy than ointments.

    • Absorption: Creams are absorbed faster through skin than ointments.

    • Onset of action: Creams show faster action than ointments.

    • Duration of action: Creams provide a shorter duration of action compared to ointments, which last longer.

    • Staining of clothing: Creams are less likely to stain clothes compared to ointments.

    • Wash-off: Creams are easily washed off with water, while ointments tend to be more difficult to wash off.

    Cream Preparation Techniques

    • Trituration: Incorporating finely divided powders or liquids into a cream base.
      • Use a doubling-up/mixing technique to reduce air pockets. Use a mortar for larger quantities.
    • Levigation: Incorporating coarse powders into a cream base by rubbing with the molten or semisolid base. Apply a shearing force for smooth mixing.

    Cream Preparation Steps

    • Hygiene: Use industrial denatured alcohol (IDA) for cleaning surfaces & tools.
    • Excess preparation: Prepare more cream than needed.
    • Phase separation: Separate soluble/miscible ingredients for aqueous and oily phases.
    • Melting: Melt fatty bases (starting with the highest melting point) in a water bath at a low temperature (<60°C).
    • Incorporation: Mix soluble/miscible oily-phase ingredients with the melted base. Warm the aqueous phase to 60°C.
    • Emulsification: Add the disperse phase (oil or water) to the continuous phase (water or oil). Gently stir until the mix sets. Avoid rapid cooling.
    • Incorporating Solids: Add soluble solids to the warm, molten cream, stir until cool; for insoluble solids, use trituration/levigation techniques on a glass tile.
    • Incorporating Liquids: Mix non-volatile, miscible liquids with molten cream – volatile/immiscible liquids require trituration on a glass tile.
      • Note: Avoid overheating as it can denature the emulsifier (potentially reducing product stability).

    Packaging and Labelling

    • Containers: Amber ointment jars or metal collapsible tubes are preferred.

    • Packing: Pack creams tightly in containers to avoid air pockets.

    • Discard Dates: Creams have shorter discard dates(4 weeks max, compared to ointments) due to higher susceptibility to microbial contamination. Diluted creams even shorter (2 weeks). Use "Discard after...date" on labels to avoid misunderstanding about expiry.

    • Labelling: Essential to include "For external use only" on all labels.

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    Description

    Explore the fundamentals of creams, including their formulation, preparation, and various types such as oil-in-water and water-in-oil emulsions. Understand the differences between creams and ointments, focusing on their appearance and composition. Perfect for students and professionals in pharmaceutical sciences.

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