DSC 'Fingerprint', O/W Cream - METTLER TOLEDO

DSC 'Fingerprint', O/W Cream

Sample

Creams, samples A and B

 

Application

Inactive ingredient

 

Conditions

Measuring cell: DSC821e with IntraCooler

Pan: Aluminum 40 µl, hermetically sealed

Sample preparation: As received, no preparation

DSC measurement: Heating from 5 °C to 70 °C at 5 K/min

Atmosphere: Nitrogen, 50 cm3/min

 

 

Interpretation

The inactive ingredients such as fatty acid esters and mono-, di- and tri-glycerides that are used for the manufacture of O/W creams, can form three dimensional structures of different types and strengths with the addition of water. On heating, the composition melts or undergoes specific transformations. This results in a DSC curve that is characteristic of a particular mixture.

 

Evaluation

The peak maxima or onset temperatures (in °C) and integral ΔH (in J/g) of all the peaks are determined. For integration, the baseline types ‘spline’ or ‘line’ are used, depending on the shape of the peak.

Effect11223344
SamplePeak, °CΔH, J/gPeak, °CΔH, J/gPeak, °CΔH, J/gOnset, °CΔH, J/g
A27.11.132.50.439.41.958.12.8
B      60.43.9

 

Conclusion

Characteristic transformation temperatures and energies can be measured by DSC. Even if the effects observed are quite weak, they can still be used as a ‘fingerprint’ to characterize O/W emulsions.

 

DSC 'Fingerprint', O/W Cream | Thermal Analysis Application No. HB807 | Application published in METTLER TOLEDO TA Application Handbook Pharmaceuticals