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Two series of O/W creams having the same general formulation were prepared in three different mechanical conditions (F with an hand blender; S with a turbomixer; T with a vacuum turbo emulsor) using two types of surfactants, polyoxyethylene-cetostearyl alcohols and polyglyceryl-3-methylglucose-distearate. By means of microscopic image analysis it was possible to point out the dispersion grade of the oil internal phase increasing with the energy applied under the conditions of manufacture (F < S < T). The level of dispersion influenced significantly on the rheological characteristics of the creams. With polyoxyethylene-cetostearyl alcohols, the viscosity of creams increased as the energy applied in manufacturing increased, with polyglyceryl-3-methylglucose-distearate on the contrary decreased. Moreover, indifferently to the manufacturing conditions, even in the same concentration of surfactant, the creams obtained with the last produced a much greater viscosity. At a parity of manufacturing conditions the differences between the batches of productions were not significant.

O/W creams prepared in three mechanical conditions (F with a hand blender; S turbomixer; T vacuum turbo-emulsor) produced different dispersion grades of the internal phase and different rheological characteristics by using surfactants of different chemical nature (polyoxyethylene-cetostearyl alcohols and polyglyceryl-3-methylglucose distearate). Three tests were used (an in vitro release test across a porous membrane; an in vitro simulated absorption test across a porous membrane impregnated with isopropyl myristate; an in vivo absorption test based on the intensity and duration of the erythema produced by methyl nicotinate after application of the cream on the skin) to assess whether the different physical characteristics influence drug availability from the creams. The different physical characteristics due to the mechanical conditions of emulsifying and gelification appeared not to influence drug release and in vivo absorption.

Vegetable soups are complex mixtures containing vegetables in different percentages, thickeners, salt, fat, and emulsifying/wetting agents. When prepared as dehydrated powders in convenience foods, they need to be rehydrated before consumption and this can lead to formation of undesired lumps when carried out in hot water. Elimination of lumps and simplification of the preparation procedure were reached by granulating three different vegetable mixtures, each with a predominant vegetable (spinach, beetroot, and carrot), using an alternative liquid binder besides water. The use of an oil‐in‐water emulsion affected positively some technological properties of the dry products like granule strength and flowability, and the rehydrated soups in terms of complete dispersion in hot water. Also, the interplay between starches and soluble sugars, naturally present in vegetables, was found to impact the complete rehydration of the soups. [ABSTRACT FROM AUTHOR]

Abstract: The effects on granule shape of binders of different viscosities have been compared in the high shear wet granulation process. Water and different emulsions were used as liquid binders. The observed differences in shape have been explained in terms of the granule growth regime map and show that it is easier to control the shape of granules obtained using emulsions as binder. Moreover, evidences have been collected showing that high shear wet granulation is a viable solution for solid self-emulsifying drug delivery systems. [ABSTRACT FROM AUTHOR]