Characteristics of o/w emulsions containing lipophilic molecules with cyclodextrins as emulsifiers

Cyclodextrins are used in the formulations of cosmetic and pharmaceutical products in the form of an inclusion complex with molecules to modify their characteristics. Furthermore, the cyclodextrins themselves can function as additives in the formulation of emulsions to stabilize these preparations. The aim of this study is to prepare o/w emulsions with α-, β- or γ-cyclodextrin as emulsifier agent and to evaluate, by macro- and microscopic observations, centrifugation test and also rheological analysis, the influence of two lipophilic model molecules, benzophenone and camphor, on the formulation properties. Benzophenone and camphor are able to reduce the emulsion stability if the molecule forms an inclusion complex with the cyclodextrin used in the formulation.