摘要 |
The shelf life of Aqueous Cream BP formulations that include menthol for its cooling effect and phenoxyethanol as an existing preservative can be enhanced by incorporating Methylparahydroxybenzoate (methylparaben) and propylparahydroxybenzoate (propylparaben). The parabens have a synergistic action when combined with phenoxy ethanol to enhance shelf life. The product may be prepared by dissolving menthol and propylparaben in the oil phase and phenoxyethanol and methylparaben in the aqueous phase, heat may be applied to aid dissolution and cream formation on mixing the two phases. |