Abstract

AN OVERVIEW ON FORMULATION AND DEVELOPMENT OF CREAMS, ITS EVALUATION AND APPLICATION

Anand Prakash* and Mohammad Adham

ABSTRACT

This review provides a comprehensive overview of the formulation, development, evaluation, and application of creams in the fields of cosmetics and pharmaceuticals. It traces the historical evolution of creams from ancient times to modern practices, highlighting significant milestones in the cosmetics industry, including early endorsements and the rise of major companies such as L'Oréal. Creams are categorized primarily into oil-in-water (O/W) and water-in-oil (W/O) types, each with distinct properties and applications. O/W creams are noted for their light, moisturizing characteristics and are commonly used in face lotions, sunscreens, and serums. In contrast, W/O creams are more emollient and are typically used in cold creams, barrier creams, and night creams. The review details the preparation processes for both types, including ingredient selection, mixing, and cooling phases, andemphasizes the importance of precise formulation techniques to achieve desired product characteristics. Evaluation parameters such as pH, viscosity, homogeneity, and irritancy tests are discussed to ensure the quality and safety of cream formulations. The review also covers various applications of creams in dermatology and cosmetics, noting their effectiveness in treating skin conditions and enhancing skin appearance. Overall, this overview underscores the ongoing advancements in cream formulation and evaluation, reflecting improvements in product efficacy, safety, and consumer satisfaction. The integration of scientific principles with practical applications continues to drive innovation in the development of creams for diverse uses.

Keywords: 1. Oil-in-water (O/W) creams 2. Water-in-oil (W/O) creams 3. Ingredient selection 4. Mixing phases 5. Cooling phases 6. pH 7. Viscosity 8. Homogeneity 9. Irritancy tests 10. Dermal applications 11. Consumer satisfaction 12. Scientific principles 13. Safet