Page 1 of 12
Index
Experiment No
01
02
03
04
05
Name of the Experiment
Preparation of cold cream
Preparation of vanishing cream
Preparation of talcum powder
Preparation of tooth paste
Preparation of tooth powder
Page No
2-4
5-7
8
9-11
12
Date
Page 2 of 12
Experiment No: 01
Name of the Experiment: Preparation of cold cream.
Principle: Cold cream is defined as emulsion in which the portion of fatty and oily materials
predominates. This cream is readily absorbed by the skin and produces cool feeling due to slow
evaporation.
Properties:
Cold cream has unique properties of
-Whiteness
-Softness
-Cool felling
-Emollient
Purpose of cold cream:
1.
It is used in winter to protect skin from dehydration. It has high oil content but
greasiness is not preferred.
It prevents the skin from rupture or crack formation and also from roughness.
Its oily phase gives emolliency and water phase gives extra consecration to the skin.
2.
3.
4.
Formula:
Oil Phase:
Ingredient
Mineral Oil
Bees wax
Propyl Paraben
Flora perfume
Acetyl Alcohol
Percentage
50%
10%
0.15%
0.01%
2%
Water Phase:
Ingredient
Borax
Methyl Paraben
Purified water
Percentage
0.05%
0.25%
37.27%
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Procedure:
1.
2.
3.
4.
Methyl Paraben and borax is dissolved in water at 75 to 800C.
The Propyl paraben is dissolved in oil phase which is heated to 75 to 800C.
Water phase is added to oil phase while stirring rapidly.
When the cream is cooled to 250C, perfume is added.
Justification of the Ingredients:
Ingredient
Mineral Oil
Bees wax
Borax
Acetyl alcohol
Preservative
Perfume
Justification
Oleaginous vehicle and emollient
Emulsion base
Emulsifying agent in bees wax borax
system. It is also bactericidal.
Emulsifier increase consistency of
emulsion.
Prevent microbial growth.
Distinctive smell of bees wax.
Manufacturing problem:
Phase separation:
1. Water and oil phase may separate during manufacturing. The problem may arise from
different reasons.
2. These are slow stirring excess water (greater than 45%) high temperature (optimum
temperature is 72°C).
Air separation:
Very high speed stirring may entrap air into the emulsion. If the emulsion is viscous, then
entrapped air cannot come out easily. Air entrapment is serious problem as it may oxidize oil
phase, produce weight variation and reduce customer acceptability. To avoid this problem
carefully mixing and vacuum should be applied.
Hard cream:
The cream can have hardness but excess hardness should be avoided. If high amount of bees wax
content is decreased and water content is increased.
Dissolution:
Cream may be discolored if impurity steel or copper container is used for
stainless steel is preferred for manufacturing.
mixing. Pure
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Shelf life problem:
Microbial contamination:
If low amount of preservative is added or they are at last stage of formation microbial growth
may occur. Microbial growth may change order, stability of product.
Stability:
Warm storage of cold cream can decrease viscosity ultimately reduce stability of product.
Quality control:
- PH should be neutral (pH=7.0)
-Spread ability: should be easily spread on the skin.
-Oil content: should be non-greasy.
-Air pocket: should be absent.
-Emollient properties: soften the skin.
-Appearance: free from gritty or black particles.
-Strength of perfume.
Packaging:
-Wide mouth glass/plastic containers.
-Should be screw type cap.
-Aluminum or plastic tubes.
Labeling:
Ingredients: Mineral oil, Bees wax, Propyl paraben, Floral perfume, Acetyl alcohol etc.
Caution: Keep away from light.
Manufacturing Date:
Expiry Date: Best use before 24 month from packed.
Manufactured by: Manarat Pharmaceutical ltd.
Page 5 of 12
Experiment No: 02
Name of the Experiment: Preparation of vanishing cream.
Principle: Vanishing cream is defined as oil in water emulsion which contains a significant
amount of oil phase, but after rubbing the residue does not feel greasy. They spread easily and
disappear readily when rubbed on the skin.
Use of vanishing cream:
Vanishing cream used as
1. Facial cream
2. Hand cream
3. Foundation cream.
Formula:
Oil Phase:
Ingredient
Stearic acid
Acetyl alcohol
Propyl paraben
Floral perfume
Subtotal
Percentage
15%
2%
0.02%
0.01%
17.03%
Water Phase:
Ingredient
Potassium hydroxide
Glycerin
Methyl paraben
Purified water
Subtotal
Percentage
0.5%
8%
0.2%
74.27%
82.97%
Procedure:
1. Grinded Stearic acid and acetyl alcohol is mixed and propyl paraben is added. The
mixing is heated to 700C.
2. Potassium hydroxide, glycerin , methyl paraben are dissolved in water. The solution
is heated to 700C.
3. The oil phase is slowly poured in water phase and gently stirred.
4. When the temperature of mixture come down to 250C, perfume added.
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Justification of Ingredients:
Ingredient
Stearic acid
Acetyl alcohol
Potassium hydroxide
Glycerin
Preservative
Justification
Act as base
It forms non-greasy film on skin.
It melts above body temperature and become invisible.
It gives attractive shiny appearance to formulation which is
pearl white.
Emollient, gives stability to formulation.
It neutralizes free fatty acid, which helps in emulsification.
0.5mg Stearic acid (saponification value of Stearic acid is
200). It forms potassium stearate after reaction.
Humectants, emollient.
Prevent microbial growth.
Manufacturing problem:
1. Alkaline cream: If pH of vanishing cream is greater than neutral it causes skin
irritation. The problem is due to free alkali which is not saponified.
2. Air pocket: Air may be entrapment in the cream during mixing.
3. Lump formation: If Stearic acid is not melt properly gritty particles or lumps may arise
after cooing.
4. Discoloration: The vanishing cream may discolor due to air, light or perfume.
5. Hard cream: If high amount of Stearic acid is used a hard cream result.
Shelf life problem:
1. The vanishing cream may darken or long storage due to interaction with metal container.
2. Loss of perfume.
3. Water evaporation and loss of volume.
Quality control:
1. Gritty particles should be absent.
2. pH should be neutral
3. Viscosity should not too hard or too soft
4. Spread ability- Easily spread on skin and disappear
5. Microbiological test
6. Appearance test
7. Net content
8. Perfume stability
9. Greasiness –no discoloration
10. Compatibility with container
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11. Ease of removing washing
Packaging:
1. Wide mouth opaque plastic container
2. Air tight non metallic closure
3. Tubes also can use
Labeling:
Ingredients: Stearic acid, acetyl alcohol, glycerin, preservatives etc.
Use: 1. Facial cream 2.Hand cream 3.Foundation cream
Caution: Keep away from light.
Manufacturing date:
Expiry date: Best use before 24 months from packed
Manufactured by: MIU pharmaceutical laboratory
Page 8 of 12
Experiment No: 03
Name of the Experiment: Preparation of talcum powder.
Principle: Talcum powder mostly contains talc. The powder is used to absorb moisture or sweat
in warm weather. It also imparts color and bloom to face.
Formula:
Ingredient
Talc
Starch
Zinc oxide
Magnesium stearate
Floral perfume
Percentage
80%
10%
4.75%
4.75%
0.5%
Procedure:
1. Measured amount of talc is taken in a mortar and triturated continuously to reduce
particle size.
2. Starch, zinc oxide, magnesium stearate is mixed in another container.
3. This mixture is added to talc and mixed well.
4. Perfume is added at last stage of mixing.
Manufacturing Problems:
1.
2.
3.
4.
Evaporation of ethyl alcohol and water.
Loss of perfume, unstable perfume.
Not clear solution.
Perfume not dissolving.
Shelf-life problems:
1. Perfume deterioration.
2. Loss of alcohol.
Quality control:
1.
2.
3.
4.
5.
6.
Odor stability.
Viscosity.
PH should be around 7.
Drying out time.
Feeling-cooling, astringency.
Microbial contamination.
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Experiment No: 04
Name of the Experiment: Preparation of tooth paste.
Principle: Dentifrices are preparations intended for use with a toothbrush for the purpose of
cleaning the accessible surface of the tooth. They are prepared as1. Tooth Paste
2. Tooth powder
The primary function of toothpaste is to remove adherent soiling matter from a hard surface with
minimal damage. Cleaning is done by a mild abrasive and surface active agent. The function of
surfactant is to aid the penetration and removal of adherent film and to suspend removed soiling
matter.
Function:
1.
2.
3.
4.
5.
6.
7.
Removes the trapped food particles.
Reduces the acquired integuments of tooth, dental pellicle and plaque.
Reduces the incidence of tooth decay.
Reduces the intensity of mouth odor.
Maintains clean teeth.
Maintains healthy gingival.
Maintains tooth polishing.
Formula:
Solid Phase:
Ingredient
Calcium carbonate
Sodium lauryl sulphate
Sodium carboxy methyl cellulose
Sodium Saccharine
Magnesium oxide
Menthol
Methyl paraben sodium
Propyl paraben sodium
Liquid Phase:
Ingredient
Glycerin
Sorbitol
Clove oil
Pure water
Percentage
20%
2.5%
0.5%
0.15%
0.05%
0.5%
0.1%
0.01%
Percentage
15%
2%
1%
34.38%
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Procedure:
1. Sodium saccharine, sodium salt of methyl paraben and Propyl paraben were dissolved
in water. Sodium carboxy methyl cellulose was wetted with glycerin and Sorbitol in
motar separately. After that preservative and sweetener solution was mixed with
cellulose mixture.
2. Calcium carbonate was added slowly with titration until a uniform paste is formed.
3. Sodium lauryl sulphate, clove oil, magnesium oxide, menthol were added to this paste
with continuous stirring.
Significance of ingredients:
Ingredient
Calcium carbonate
Sodium lauryl sulphate
Sodium carboxy methyl cellulose
Sodium saccharine
Magnesium oxide
Menthol
Methyl paraben and Propyl paraben
sodium
Glycerin
Sorbitol
Clove oil
Justification
Abrasive, efficient cleaner
Detergent, foaming action
Gelling or binding agent
Sweetening agent
Polishing agent
Flavor, antiseptic, cooling agent
Prevent microbial growth
Humectants , prevent paste form drying
Humectants, Saliva secretining agent
Flavor, analgesic, antiseptic. It leaves
fresh sensation in mouth.
Manufacturing problem:
1. Paste of low viscosity: If water is used in excess, the paste becomes very soft.
2. Paste of high viscosity: If the solid phase is more than 50%, then thick paste results.
3. Air bubble: Air pockets may remain in the paste after mixing. The entrapped air may
oxidize the product ingredients.
Shelf-life problem:
1.
2.
3.
4.
Evaporation of liquid phase: The toothpaste may dry in the storage and makes hard paste.
The carboxy methyl cellulose may absorb water and smell. It makes a viscous paste.
Viscosity reduced if stored at high temperature.
Paste becomes unstable if temperature of storage fluctuates widely.
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Quality Control:
1. Viscosity-Not too hard, not too soft.
2. Foaming- Foam building time should be one minute. High foaming pressure. Foam
should last for at least two minutes.
3. Ph- around neutral ph.
4. Taste-Sweet taste
5. Cooling effect.
6. Gritty particles-absence preferred.
7. Polishing effect.
Packaging:
Now a day’s paste is being packed in
1. Polyvinyl &
2. Polypropylene tube.
Labeling:
Ingredients: Calcium carbonate, Sodium lauryl sulphate, sodium carboxy methyl
cellulose, sodium saccharine, Magnesium oxide, Menthol, Glycerin, Sorbitol, et.c
Caution: Keep away from light.
Manufacturing date:
Expiry date: Best use before 24 months from packed
Manufactured by: MIU pharmaceutical laboratory.
Page 12 of 12
Experiment No: 05
Name of the Experiment: Preparation of tooth Powder.
Principle: Tooth Powder has almost all the ingredients of tooth paste except liquid. It is used for
cleansing and polishing of teeth.
Formula:
Ingredient
Calcium carbonate
Sodium lauryl sulphate
Sodium Saccharin
Menthol
Percentage
48.15%
1.25%
0.01%
0.0025%
Procedure:
1. Sodium saccharin, menthol, sodium lauryl sulphate were triturated in a mortar until
fine powder formed.
2. Calcium carbonate was added to the mortar and mixed well until a fine preparation
was formed.
Manufacturing problems:
1. Uneven blending.
2. Non uniform particle size.
Shelf life problems:
1. Product may cake on storage.
2. Moisture may form granule in powder.
3. Shaking, vibration may segregate different ingredients.
Quality control:
1.
2.
3.
4.
5.
6.
Polishing effect.
Foaming powder: Foam formation should be quick.
Foam stability: Large amount of foam should be stable for two minute.
Taste: pleasant.
Cooling effect.
Gritty particles.