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Physicochemical Stability of Compounded Creams Containing alpha-Hydroxy Acids

Author(s):  de Villiers Melgardt M, Narsai Kirti, van der Watt Jakkie G

Issue:  Jan/Feb 2000 - Compounding for Pain Management
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Abstract:  The stability of creams containing the a-hydroxy acids (AHAs), lactic acid and glycolic acid, extemporaneously added to aqueous cream, BP or hydrophilic ointment, USP, and subjected to five freeze-thaw cycles ranging from –4 to 40°C was studied. The pH, viscosity, spreadibility, density, appearance and potency were measured after each freeze-thaw cycle. Compounding with hydrophilic ointment, USP produced the most stable creams; but the addition of the AHAs caused a significant decrease in preservative levels. The preservatives methylparaben and propylparaben were not hydrolyzed in the hydrophilic creams if the AHA was partially neutralized to a pH above 3.5.

Related Keywords: AHAs, alpha-hydroxy acids, appearance, creams, density, glycolic acid, lactic acid, pH, preservatives, spreadability, stability, viscosity


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