Oil-in-Water vs Water-in-Oil Emulsions and Using Lecithin in Cream Formulation

Here is the difference between oil-in-water and water-in-oil emulsions and how to create a cream using lecithin:

Oil-in-Water (O/W) vs. Water-in-Oil (W/O) Emulsions

• Oil-in-Water (O/W): In this type of emulsion, oil droplets are dispersed within a continuous water phase. Water surrounds the oil molecules.
• Water-in-Oil (W/O): In this type of emulsion, water droplets are dispersed within a continuous oil phase. Oil surrounds the water molecules.

Creating a Cream Using Lecithin

To create a cream using lecithin as an emulsifier, follow these steps:

1. Mix the lecithin into the oil phase of your formulation.
2. Heat and stir or blend the mixture until the lecithin is completely dissolved in the oil.
3. Once the lecithin is dissolved in the oil phase and forms a homogeneous mixture, gradually add the water phase to this oil phase while continuously stirring or blending.

• Note: If your formulation has a high water content, you might need to use a higher proportion of lecithin to ensure the emulsion remains stable and does not separate.*