Formulation of topical olive oil emulsion-based gel

Abstract

    Olive oil is widely used in the cosmetics industry because it contains many ingredients that have antioxidant and protective effects on the skin. Emulgel made from olive oil can help the nutrients in the oil to penetrate the skin better. Olive oil was examined for the Required Hydrophilic Lipophilic Balance (RHLB) with the mixture of Span 80 and Tween 80 emulsifiers, from which the liquid emulsion formula containing olive oil was established, meeting the organoleptic requirements and phase stability. Olive oil emulsions are combined with some gelling agents such as sodium alginate, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose and Carbopol 940/triethanolamine at suitable concentrations to screen for the one capable of creating emulgel that having a smooth and homogeneous consistency. Olive oil emulsion-based gel was prepared with gelling as 0.3 % Carbopol 940 / 0.1 % ethanolamine. The final product meets the organoleptic properties, uniformity, spreadability and is stable through 6 heat shock cycles. It also has pH of 6.3 that suitable for applying on the skin.