A cream is an example of which type of emulsion?

A cream is classified as an oil-in-water emulsion because it consists of small droplets of oil dispersed in a continuous phase of water. This type of emulsion allows for a lighter and more easily absorbed formulation, making it suitable for cosmetic and pharmaceutical applications. In oil-in-water emulsions, the external phase is predominantly water, which contributes to a non-greasy feel and better absorption by the skin.

One of the key characteristics of creams is their ability to provide hydration without leaving a heavy or oily residue, which is particularly beneficial for various skin types. This is in contrast to water-in-oil emulsions, where water droplets are dispersed in oil, resulting in a thicker and greasier final product that is more occlusive and suitable for very dry skin or certain therapeutic applications.

Understanding the fundamental differences between these types of emulsions is essential for pharmacy technicians, as it informs their knowledge of product formulations and helps them provide appropriate recommendations for patient care.