Types Of Creams and Their Methods Of Preparation (2025)

DEFINITION OF CREAMS:

In USP XVIII, creams are defined as:

"Semisolid emulsions usually medicated, intended for external application."

TYPES OF CREAMS:

Aqueous cream: Aqueous cream, cetrimide cream, cetomacrogol cream

Oily cream: Oily cream /hydrous ointment

Cosmetic creams:These include all-purpose creams, baby creams, barrier creams, bleaching creams, cleansing creams cold creams, hair creams, hand creams, and vanishing creams.

Medicated creams:

Creams are reserved for external preparation.
Depending on the emulsifying agent used, a cream may be water in oil or oil in water.
They are soft easy to apply, give a cooling sensation to the skin, and are easily water-removable.

W/O cream: Oily creams

Contains:Emulsifying agents of natural origins (beeswax, wool alcohols, and wool fat)

Properties: Emollient.

METHOD OF PREPARATION:

Trituration:This method is used for insoluble powder or liquids that are finely divided

Insoluble powder: is added by geometric dilution

Liquids: are added by making a hole in the center first and then mixed.

– Air pocket formation avoided.

– Involved the use of glass slab when small quantities are used

– Mortar and pestle used when we have large quantities.

– Hygiene: (aseptic condition)

– All equipment & spatula to be cleaned by IMS. (70% ethanol should be used)

– Melt the fatty base substances with the highest melting point to be melted first. These bases are then cooled to 60°C.

– The temperature of the aqueous phase to be adjusted to 60°C.

– The disperse phase will be incorporated into the continuous phase at the same temperature.

– Avoid air pockets & hasty cooling.

Incorporation of solid Ingredients In Cream Base

– Solid particles can be incorporated after the bases cool

– Soluble solids: added to the molten cream at the lowest possible temperature & the mixture stirred until cold.

– Insoluble solids: These are integrated by the "Doubling technique" using either tile & spatula or mortar and pestle.

– Coarse powder: A minimum quantity of cream should be placed in the center of the tile & used to levigate the powders.

– Fine powders: may be triturated into otherwise finished creams on ointment tile. (Geometric dilutions.

Incorporation of Liquids

– Non-volatile, miscible liquids: may be mixed with molten cream in an evaporating basin. If a pre-prepared base is used then follow the procedure for volatile or immiscible liquids.

– Volatile or immiscible liquids:

– E.gs coal tar should be triturated with creams on the tile; a small amount of creams should be placed on the tile and a well should be made in the center. Small quantities are folded gently to avoid splashing.

Diluted creams

– If the diluents stated in the manufacturer data sheet are freshly prepared, no heating should be involved, should be carried out in aseptic conditions; and should not be used for more than 2 weeks.

FAQS:

1. What is the definition of creams according to USP XVIII?

According to USP XVIII, creams are defined as "semisolid emulsions, usually medicated, intended for external application."

2. What are the different types of creams?

Creams can be categorized into:

Aqueous creams (e.g., cetrimide cream, cetomacrogol cream)
Oily creams (e.g., hydrous ointment)
Cosmetic creams (e.g., cold creams, hand creams, bleaching creams)
Medicated creams (formulated for therapeutic use)

3. What is the difference between water-in-oil (W/O) and oil-in-water (O/W) creams?

Water-in-oil (W/O) creams contain natural emulsifiers (e.g., beeswax, wool fat) and are more emollient.
Oil-in-water (O/W) creams are lighter, non-greasy, and easily removable with water.

4. What are the key steps in preparing a cream?

The preparation of creams involves:

Trituration for insoluble powders and liquids
Melting fatty bases in order of melting points
Mixing aqueous and oil phases at 60°C
Avoiding air pockets and rapid cooling

5. How are solid ingredients incorporated into a cream base?

Soluble solids are added to molten cream at the lowest temperature.
Insoluble solids are incorporated using geometric dilution on a tile or in a mortar and pestle.
Coarse powders are levigated on a tile with a small amount of cream.

6. How are liquids incorporated into creams?

Non-volatile, miscible liquids are mixed with molten cream in an evaporating basin.
Volatile or immiscible liquids (e.g., coal tar) are triturated with a small amount of cream on a tile to avoid splashing.

7. What precautions should be taken during cream preparation?

Maintain aseptic conditions.
Clean all equipment with IMS (70% ethanol).
Control temperatures carefully to ensure proper emulsion formation.
Avoid air pockets and sudden cooling.

8. What are diluted creams, and how should they be handled?

Diluted creams involve freshly prepared diluents. They should be made under aseptic conditions and used within two weeks to maintain stability.

9. What is the importance of emulsifying agents in creams?

Emulsifiers stabilize the cream by ensuring uniform distribution of oil and water phases. Examples include beeswax, wool alcohols, and cetomacrogol.

10. Why is temperature control important in cream formulation?

Proper temperature control ensures:

Proper melting and mixing of ingredients
Stability of emulsions
Prevention of air pockets and phase separation