The preparation and storage of creams are crucial in ensuring their stability, efficacy, and safety. Here’s a breakdown: 


Creams are semi-solid emulsions that can be either oil-in-water (O/W) or water-in-oil (W/O) types. The preparation involves the following steps:

  1. Selection of Ingredients:

    • Water phase: This includes water and hydrophilic ingredients.
    • Oil phase: Includes oils, waxes, and lipophilic ingredients.
    • Emulsifiers: Help in stabilizing the emulsion (e.g., cetyl alcohol, stearic acid).
    • Active ingredients: Depending on the intended use (e.g., medicinal, moisturizing).

  2. Heating and Mixing:

    • The oil phase and water phase are heated separately to around 70°C to melt waxes and dissolve ingredients.
    • Once both phases are heated, the oil phase is added to the water phase (or vice versa, depending on the emulsion type), with continuous stirring to form a uniform emulsion.

  3. Cooling:

    • As the mixture cools, it thickens to form a cream. The stirring must continue during cooling to prevent phase separation.

  4. Addition of Heat-Sensitive Ingredients:

    • Ingredients that are sensitive to heat, such as certain active compounds or preservatives, are added once the mixture has cooled down to about 40°C.

  5. Packaging:

    • The cream is then transferred into clean, sterilized containers. Packaging in tubes or airless pump containers helps reduce contamination.

Storage of Creams

  1. Temperature:

    • Creams should be stored at room temperature (15-25°C), unless otherwise specified.
    • Some creams, especially those containing sensitive ingredients (e.g., certain antibiotics or vitamins), may require refrigeration.

  2. Humidity:

    • Excess moisture can spoil creams, particularly water-in-oil types, which may cause the cream to become too runny or contaminated. Store in a dry place.

  3. Light Exposure:

    • Many creams, especially those containing photosensitive ingredients (e.g., retinoids, vitamin C), should be stored in opaque or tinted containers to protect them from light.

  4. Air Exposure:

    • Air can lead to the oxidation of certain ingredients, affecting the stability and effectiveness of the cream. Air-tight containers and pump dispensers are preferred to minimize air exposure.

  5. Preservatives:

    • To prevent microbial contamination, especially in creams containing water, preservatives like parabens, benzyl alcohol, or phenoxyethanol are often used.

Proper preparation and storage help maintain the quality of creams, ensuring they remain effective for their intended use.