1969•Journal of Pharmacy and PharmacologyRequires access

A model for the influence of emulsion formulation on the activity of phenolic preservatives

H S Bean, G.H. Konning, Scott Α. Malcolm

Abstract

Abstract Basic mathematical models are suggested for calculating the concentration of preservatives which is chemically available in the water of emulsions. It is influenced by the total concentration of preservative in the emulsion, the oil: water partition coefficient of the preservative, the oil: water ratio and the concentration of emulgent. The activity of the preservative is related to the concentration free in the water.

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Available abstract

Key concepts: Preservative, Emulsion, Chemistry, Chromatography, Food science, Organic chemistry