Creaming Stability Research Articles

Literature Review: Analysis of Moringa Leaf Extract Utilization

Moringa leaves (Moringa oleifera) is one of the natural ingredients that has the potential to be used as an additive in food products, including ice cream. The purpose of this study is to determine the use of Moringa leaf extract from various aspects. This study used the literature review method. Data in this study was collected from various literature sources, such as scientific journals, articles, books, and related research reports. The data that has been collected is then analyzed in three stages, namely data reduction, data presentation and conclusions. The results showed that Moringa leaves can be used in various aspects including reducing cholesterol levels, increasing breast milk production, increasing the weight of toddlers and pregnant women, as lactogum and supplements, as antioxidants, preventing malnutrition or stunting, increasing body immunity, alternative food products, affecting the physical stability of pH-related creams, adhesion, dispersion, and viscosity.

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Effect of stearic acid-based lipophilic emulsifiers (sorbitan monostearate (Span-60), sucrose ester S-170, and lactic acid esters of monoglycerides (LACTEM)) and oleic acid-based lipophilic emulsifiers (sorbitan monooleate (Span-80) and sucrose ester O-170) on the crystallization of fat blend and the stability of whipped cream were studied. Span-60 and S-170 possessed strong nucleation inducing ability and good emulsifying properties. Thus, tiny and uniform crystals were formed in fat blends, small and ordered fat globules were distributed in emulsions, and air bubbles were effectively wrapped in firmly foam structures. The crystallization of the fat blend and the stability of whipped cream were slightly modified by LACTEM due to its poor nucleation inducing ability and moderate emulsifying characteristic. Span-80 and O-170 had weak nucleation inducing ability and poor emulsifying properties, therefore, loose crystals were formed in fat blends and some big fat globules were separated in emulsions, thereby decreasing the stability of whipped creams.

Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream

Soy protein can be an effective fat replacer in ice cream due to its contribution to the viscosity and foaming ability. In this study, we investigated the individual effect of soy protein particle size and mix viscosity on the physical, rheological, tribological and sensory properties of fat-free ice cream. Particle size was varied by homogenization and subsequent separation of the dispersible and non-dispersible fractions. Three series of ice cream mixes were made in which (i) particle size and viscosity were varied, (ii) particle size was varied with a constant viscosity, and (iii) the ratio between the dispersible and non-dispersible protein fractions, particle size and viscosity were varied. The results showed that dispersible protein particles (0.25 μm) led to lower hardness and higher scoopability as their presence was related to increased overrun and reduced non-air thickness between the air cells. In comparison, large non-dispersible particles (3.8–145 μm) enhanced the melting resistance and stability of ice cream by forming a network in the serum phase. Therefore, the size of the protein particles determined their functionality in ice cream. Based on sensory evaluation, samples with a protein particle size of approximately 4 μm showed a relatively denser texture, a lower melting rate and better lubrication behavior (lower friction), as well as a sensory profile similar to that of full-fat ice cream. This study indicates that both textural and sensory properties of fat-free ice cream can be improved by manipulating the size of plant proteins and mix viscosity.

Interaction of curcumin with four types of gelatins in nanoparticles: Mechanism and application for emulsion stabilization

The research of the interaction between proteins and functional active substances in the protein nanoparticles is a research hotspot in the field of food science. Gelatin type had a significant effect on the structural and functional properties of gelatins. Herein, the interaction mechanism of curcumin with four types of gelatins (bovine bone gelatin, BBG; cold water fish skin gelatin, CFG; fish gelatin, FG; and porcine skin gelatin, PSG) and the structural and functional properties of gelatin/curcumin nanoparticles were explored. All four types of gelatins could be applied to prepare gelatin/curcumin nanoparticles with an amorphous state of curcumin. The nanoparticle sizes were not dependent on the molecular weight of gelatins. The stability of gelatin/curcumin nanoparticle solutions was dependent not on the nanoparticle size but on the gelatin type. The binding affinity between gelatins and curcumin was dependent on gelatin type and the number of binding sites was nearly 1. The main binding forces to form gelatin-curcumin nanoparticles were hydrogen bonds, Pi-alkyl interaction, and Pi-anion interaction. The nanoparticulation increased the surface hydrophobicity of BBG, FG, and PSG, whereas it decreased the surface hydrophobicity of CFG. The nanoparticulation increased the surface tension of gelatins and decreased the dynamic interfacial tension of gelatins. The functional properties were dependent on both gelatin type and nanoparticulation. CFG/Cur nanoparticulation could not change the creaming stability, whereas other gelatins/curcumin nanoparticulation significantly increased creaming stability than the corresponding gelatins. This work provided the basic knowledge to illustrate the interaction and application of protein nanoparticles for Pickering emulsion stabilization.

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

SummaryThe use of two emulsifiers to fabricate a composite emulsifier is a useful strategy used to strengthen the emulsifying capacity. To investigate the feasibility of using soy protein isolate (SPI) to stabilise Pickering emulsions stabilised by soy peptide nanoparticles (SPNs), the SPI was introduced into the SPN system to fabricate SPI‐SPN complex emulsifiers, and the effects of the SPI on the properties of the SPNs and SPN‐stabilised emulsions were investigated with various oil fractions. The addition of SPI significantly reduced the particle sizes and surface hydrophobicities. Furthermore, the SPI increased the structural rearrangements of the SPNs at the oil–water interface. Compared with emulsions stabilised with the SPN alone, the droplet sizes of the SPI‐SPN emulsions were smaller, and the interface protein adsorption percentages were lower for all oil fractions. The viscosity of the SPI‐SPN emulsion was higher than that of the SPNs emulsion at Φ ≤ 0.60. Decreases in G′ and G″ were observed when the SPI was added at all Φ values tested. More importantly, the added SPI markedly enhanced the creaming stabilities of the SPN emulsions at low Φ (≤0.40). These results confirmed that SPI improved the emulsifying activity of the SPNs and enhanced the stabilities of Pickering emulsions stabilised with SPNs at low Φ.

Preparation and Characterization of Carboxymethyl Cellulose Production from Oil Palm Male Inflorescence as Food Stabilizer

Male inflorescence residue of the oil palm rich in fibre and contains cellulose content and has the potential to synthesize Carboxymethyl Cellulose (CMC). Male inflorescence is considered necessary removed in the early stages of the oil palm cultivation process to develop stem size, string and robust root systems. This activity generates plentiful of oil palm male inflorescence residues in the plantation. The aim of this research is to synthesis and characterize CMC fabricated from oil palm male inflorescence (OPMI-CMC) waste for use as an ice cream stabilizer, using a variety of treatments, which are commercial CMC 0.2%, OPMI-CMC 0.1%, 0.2%, and 0.3%. The results showed that CMC can be produced from organic waste of male flowers of oil palm plants. The water content, pH, purity, and degree of substitution meet the standard. The optimal concentration of OPMI-CMC for ice cream stabilizer is 0.3% based on melting time and overrun value. The FTIR analysis shows that the main functional group of the OPMI-CMC is highly comparable. Therefore, to possibly be employed as an alternative to organic CMC for food stabilizers, other standards must be fulfilled, and further research is required.

Anti-Inflammatory Test of Topical Cream Preparations from Ethyl Acetate Fraction of Johar Leaves (Cassia siamea L.) in White Mice

Johar leaves contain chemical compounds, there are alkaloids, saponins, tannins, flavonoids, barracol, sitosterol. This study aims to determine the anti-inflammatory effect of the johar leaf ethyl acetate fraction topically, to determine the optimum concentration of johar leaf ethyl acetate fraction in cream preparations, and to determine the physical properties of the johar cream and cream stability. The leaves of johar (Cassia siamea L.) were extracted using the maceration method with 70% ethanol. The ethanol extract of johar leaves was fractionated with water, n-hexane and ethyl acetate as solvents. The ethyl acetate fraction of johar leaves was made cream with a concentration of 2.5%, 5% and 10%. The basis and the three formulas were tested for the physical quality of the cream including the organoleptic test, homogeneity, viscosity, spreadability, adhesion, cream type, pH and cream stability. The anti-inflammatory effect was determined by measuring the thickness of the back skin of the mice. The data obtained were analyzed statistically One Way Anova with a confidence level of 95% to determine that there were significant differences between treatment groups. The results showed that the leaf ethyl acetate fraction cream could provide topical anti-inflammatory effects on carrageenan-induced white mice with an effective concentration of 5% with (% PI) of 36.67%. The ethyl acetate fraction of johar leaves with a concentration of 2.5% and 5% fulfilled the requirements for the physical properties of the cream, but the cream with a concentration of 10% did not meet the requirements in the pH test. And the ethyl acetate fraction cream of johar leaves was stable in 1 month storage

DEVELOPMENT AND EVALUATION OF CREAM PREPARATION CONTAINING PHYTOSOME FROM AMLA FRUIT EXTRACT (PHYLLANTHUS EMBLICA L.)

Objective: This study aims to develop and evaluate the phytosome of Phyllanthus emblica L. fruit extract. Methods: The formation of phytosome was performed by using three methods, namely solvent evaporation, antisolvent, and thin layer formation method. The phytosome was evaluated for its entrapment efficiency, particle size, polydispersity index, Fourier Transform Infra-Red (FTIR), and Transmission Electron Microscope (TEM) methods. The phytosome was made into cream with a concentration of 1%. The cream stability was evaluated at a room temperature of 40 °C for 28 d. The permeation of the total phenolic content of cream-containing phytosome and cream-containing extract without phytosome technology was evaluated by diffusion studies. Results: The best method to prepare phytosome was an antisolvent method with the efficiency of entrapment, particle size, and polydispersity index equal to 66.99±0.01%, 298.53 nm±12.04, and 0.323±0.01 respectively. Evaluation by using TEM and FTIR spectroscopy also confirmed the formation of spherical phytosome. There were no significant changes in the cream's organoleptic, pH, and viscosity during storage at room temperature. The permeation test through skin snake and Spangler’s membrane showed that cream containing phytosome had a better diffusion percentage than cream containing extract without phytosome technology. Conclusion: The results of this study showed that the antisolvent method was a potential method to develop phytosome of Phyllanthus emblica L. fruit extract and cream containing phytosome was effective in increasing the permeation.

Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream

Food stabilizers, such as guar gum and locust bean gum (LBG), are often added to ice cream to improve its texture and to combat its main shelf-life concern - ice recrystallization. Recently these gums have become increasingly expensive due to the limited supplies. In this study, holocellulose nanocrystals (holoCNCs) and hemicelluloses (hemiCs) were prepared from readily available corn cobs and tested for ice recrystallization inhibition (IRI) activities in the 25.0 % sucrose solution and ice cream mixes (ICMs). In the sucrose solution, holoCNCs were not IRI active at a concentration of 0.5 %, but hemiCs demonstrated a good IRI activity, even at 0.1 %. In the ICMs, the IRI activity of hemiCs was better than those of guar gum and LBG at a concentration of 0.2 %. Adding 0.2–0.5 % hemiCs had no negative influences on the physicochemical properties of ICMs and ice cream, including viscosity profile, particle size distribution, overrun, hardness, and meltdown rate. These research findings demonstrated corn cob hemiCs' potential as a more sustainable ice cream stabilizer.

Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream

In this study, microcrystalline cellulose (MCC) and xanthan gum (XG) were used as stabilizers for the preparation of UHT whipped cream. The purpose was to characterize the effect of stabilizers synergies on whipped cream. Analysis of the creaming stability showed that MCC and XG synergistically and effectively increase the absolute value of zeta potential and keep the particle size within a reasonable range. On the other hand, shear thinning followed by thickening was observed when MCC was added to the whipped cream emulsion. In terms of whipping characteristics, with the increase of XG concentration, the whipping time was prolonged and the overrun level was reduced. Furthermore, the thermal behavior of whipped cream is influenced by the MCC, so that the ability of the foam to adapt to temperature changes is enhanced. Based on confocal laser scanning microscope (CLSM), MCC ameliorated XG-induced fluid protein adhesion and excessive aggregation of fat globules were observed. This promotes the uniform distribution of protein and fat globule clusters around the air bubbles, while the high viscosity of XG improves the rigidity of the air bubbles interface membrane. These results highlighted the effectiveness of XG/MCC synergistic effects in stability and whipping properties of the milk-based cream, which assisted in rational design of whipped cream with a distinct texture.

Optimization of Stearic Acid and Triethanolamine in The Antibacterial Cream Staphylococcus aureus Ethanol Extract of Papaya Seeds (Carica papaya L.): Factorial Design Method

The ethanol extraction of papaya seeds provides a synergistic inhibitory effect on Staphylococcus aureus thorugh alkaloids, flavonoids, tannins and saponins. In this research, the ethanol extract of papaya seeds was formulated in cream preparations and optimized. The optimization of stearic acid as the oil phase and TEA as the water phase resulted in a cream with good physical properties and stability. The parameters used to observe the physical properties and stability of the ethanol extract cream of papaya seeds were organoleptic, homogeneity, pH, centrifugation, viscosity, spreadability, and adhesion. Optimization data analysis using Design Expert 12 free trial. The result of optimization is stearic acid contributed most dominantly to the response to increase viscosity by 73.739% and adhesion by 91.695%, while TEA contributed to the increased in dispersibility by 13.107%. The optimum amount of composition used for stearic acid was 5 grams and TEA was 2 grams. The research showed that inhibitory activity of papaya seed ethanol extract at a concentration of 20% was classified as moderate. However, at concentrations of 40%, 60%, 80%, and 100%, the inhibitory activity is quite strong.

Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams.

Milk fat-based whipping cream is primarily comprised of cream and whole milk. It has melt-in-the-mouth texture and unique milk flavor. However, milk fat-based whipping cream suffers from poor emulsion stability and foam firmness. The effects of monoacylglycerols (MAGs) with different saturation degrees (M1: 98% saturation, M2: 70% saturation and M3: 30% saturation) on emulsion properties (average particle size, viscosity, and emulsion stability) and whipping properties (overrun, firmness, shape retention ability, and foam stability) of milk fat-based whipping creams were investigated in this study. MAGs significantly decreased particle sizes (from 2.84 to 1.16μm) and enhanced viscosity (from 350 to 490cP) of the milkfat-based emulsions (emulsion without MAGs: M0, 5.01μm, 298cP) (P < 0.05). MAGs increased the stability of the milk fat-based emulsions with lesser phase separation during centrifugation tests and lower changes in particle sizes and viscosities during temperature cycling tests. Emulsion M1 with highest degree of saturation is less likely to destabilize and phase inverse. The decrease sharply in conductivity can be attributed to the entrapment of large amounts of air. Following that, the conductivity of M1 with low variation indicating high whipping resistance and less likely to coalescence and phase separation. Adding MAGs can significantly enhance overrun (M1: 205.3%, M2: 198.5%, M3: 141.4%) as compared to the control sample (M0: 97.9%) (P < 0.05). In emulsions containing MAGs with high degree of saturation (M1 and M2), firmness (M1: 95g, M2: 109g) and shape retention ability of the whipped creams were reduced as compared to control emulsion without MAG (M0: 173g), but the foam stability (M1: 89%, M2: 91%) was enhanced (M0: 81%); M3 (firmness: 507g; foam stability: 66%) has the contrasted effects. Whipping cream M2 demonstrated the best whipping properties with high overrun (198.46%), good firmness (109g), shape retention ability and foam stability (91%). Good quality whipping creams can be obtained by selecting suitable MAGs.

Binary complexes of whey protein fibers/isolates and fish gelatins for emulsion stabilization

In this work, fish gelatins (FG) were mixed with whey protein fibers (WPF) and native whey protein isolates (WPI) under acidic and neutral pH conditions, respectively. The objective of this study was to explore how binary protein FG and WPI/WPF cooperated to stabilize oil-in-water emulsion systems. The emulsion, stabilized solely by WPI, flocculated and coalesced easily at both pH values. Fibrillation could increase surface hydrophobicity and interfacial activity at pH 7, resulting in improved creaming stability of emulsions compared to natural WPI. However, the improvement in creaming stability was limited. When FG cooperated with WPI and WPF, FG could contribute to the formation of a 3D network to enhance the physical stability of emulsions. In addition, WPI and WPF could contribute to surface activity in binary proteins. FG-WPF exhibited better compatibility than FG-WPI and a faster gelation rate, superior viscoelastic properties, and greater deformation resistance. In addition, WPF may help to improve the gelation behavior of FG-WPF at pH 3. This research introduced a new binary protein system consisting of whey protein fibers and fish gelatins that might be used as promising emulsifiers and stabilizers in emulsion systems.

Emulsification potential of milk fat globule membrane material microfiltrated from buttermilk whey

The emulsification potential of milk fat globule membrane (MFGM) material obtained from buttermilk whey was investigated. A microfiltration technique was applied to recover MFGM material from the whey, a side-stream of the cheese-making process from the buttermilk. During the preparation of O/W emulsions, a constant ratio of protein and oil was maintained, and homogenised at 0/2, 3/2, 9/2, and 15/2 MPa pressures using a two-step homogeniser. Emulsions prepared with buttermilk powder (BMP) and microfiltrated buttermilk whey (MFBMW) showed similar microstructure and rheological properties. The particle distribution and mean diameter (D3,2) were similar for both materials. However, no cream separation was observed for emulsion prepared with MFBMW during 8-day storage. Despite the differences in the composition, MFBMW showed good creaming stability, and similar emulsifying properties to BMP. These results demonstrated the future perspective of whey valorisation in a high food value dairy application.

Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates

Whipped cream stabilized by kidney bean protein aggregates (KPAgs) was constructed, and the effects of pH-shifting and sonication-assisted treatment on the structure of KPAgs and the properties and stability of the resulting whipped cream were invFestigated. The relationship between the properties and stability of whipped cream and the structure of KPAgs was analyzed. The visual appearance, ThT fluorescence, TEM, endogenous fluorescence and FT-IR results showed that KPAgs prepared at pH 2.0 had better gel properties than those at pH 4.5 and 7.0, because the former produced fibril aggregates while the latter two mainly produced particle aggregates. The CLSM results of the emulsion showed that the strength of the protein gel structure decreased with increasing pH during preparation, and gradually failed to form a continuous phase. Kidney bean protein was more suitable than soybean protein for preparing fibril protein aggregates suitable for whipped cream. The protein gel three-dimensional network structure of the kidney bean protein after sonication-assisted treatment was more compact because more KPAgs were generated. Protein fibril aggregates had a higher aspect ratio and structural flexibility than particle aggregates, and were easier to arrange on the interface to form an interface layer, thereby avoiding the aggregation of air bubbles and thus having better whipped cream structural stability.

Cosmetic emulsion based on the fucose-rich polysaccharide FucoPol: Bioactive properties and sensorial evaluation

In this study, the physicochemical characteristics, bioactive properties, and sensorial evaluation of a O/W cosmetic formulation containing FucoPol, a fucose-containing bacterial polysaccharide, were assessed. The stability of the FucoPol-based cream, named F-cream, was demonstrated over a period of 2 months at different temperatures (4, 20 and 30 °C), during which it maintained the organoleptic characteristics and pH (5.88–6.19), with minimal variations on the apparent viscosity. Furthermore, no breaking mechanisms occurred upon centrifuging the samples (accelerated stability test) kept at 4 °C and at 30 °C for 60 days. The F-cream presented a shear-thinning and solid-liquid behavior consistent with its envisaged use for topical applications, proving to be a suitable candidate for an anti-aging application due to its antioxidant capacity and effective photoprotection, maintaining cellular preservation. Moreover, the formulation was proven non-cytotoxic for HaCaT cells at concentrations between 0.78 and 12.5 mg/mL, promoting HFFF2 cell migration (46–70 % of wound closure) at a concentration of 2.5 mg/mL, and HaCaT cell migration at a concentration of 10 mg/mL (95–98 % of wound closure). Upon application over the skin, the F-cream provided a hydration and softness with desired spreadability with no residues after application. These findings show that FucoPol has good potential to be used as a functional and/or active ingredient in cosmetic formulations, forming an emulsified cream with appealing sensorial properties that can act as a moisturizer with photoprotection, antioxidant, and regeneration properties.

Pengaruh Fraksi Minyak dan Emulsifier serta Kecepatan Pengadukan terhadap Karakteristik Emulsi Minyak Biji Bunga Matahari (Helianthus annuus L.) dalam Air (M/A)

The O/W emulsion of sunflower seed oil base cream has the advantage of maintaining skin moisture, anti-inflammatory, easy to apply, not sticky, and easily washed off with water. A Formula has an important role in a base cream manufacturing due to improper formula causing drastic changes in the properties and characteristics. These experiments were studied to investigate the effects of fraction of natural emulsifier, fraction of sunflower seed oil, and impeller speed on the base cream characteristics. The characteristics observed were spreadability, globule diameter, and stability of the base cream. The base cream was prepared in some formulas and various of impeller speeds when the oil phase was poured into the water phase gradually. The working temperature was kept between 60-70&lt;sup&gt;o&lt;/sup&gt;C for 30 minutes of mixing. Observations of the spreadability and the globule diameter were conducted every 5 minutes, while the stability just observed at the end of process. The treatment of 2000 rpm of impeller speed on 4% of emulsifier and 10% of sunflower seed oil resulted in the base cream with spreadability of 7.1 &lt;span style="text-decoration: underline;"&gt;+&lt;/span&gt; 0.68 cm and globule diameter of 12.7 &lt;span style="text-decoration: underline;"&gt;+&lt;/span&gt; 1.62 µm, while all of the formulas and impeller speeds resulted in O/W base cream having good stability.

FORMULATION AND STABILITY TEST OF CREAM FROM JUICE OF BELIMBING WULUH (AVERRHOA BILIMBI l.)

Research on cream formulations using starfruit (Averrhoa bilimbi L.) juice has been carried out to determine the effect of sodium lauryl sulfate on the physical stability of cream from starfruit juice. Carambola wealth as an active substance is made in cream with varying concentrations of sodium lauryl sulfate of 1%, 1.5%, 2%, and 2.5%. The evaluation was carried out in the form of organoleptic tests, homogeneity, cream type, pH, viscosity, centrifugation, and freeze-thaw. Data analysis was carried out using statistical tests using ANOVA which has a 95% confidence level (α = 0.05), the test is continued with the Tukey HSD test, and the analysis results show significant differences in each formula. The research results concluded that the higher the concentration of sodium lauryl sulfate as an emulsifying agent, the physical stability of the viscosity of the cream from starfruit juice increased.

Effects of octenyl succinic anhydride chemical modification and surfactant physical modification of bovine bone gelatin on the stabilization of fish oil-loaded emulsions.

In this work, octenyl succinic anhydride (OSA) chemical modification with surfactant physical modification was combined to modify bovine bone gelatin (BBG) for emulsion stabilization at pH 6.0 (to simulate acidic food environment). OSA modification decreased the β-sheet percentage and increased β-turn percentage of BBG. Further, the combination of OSA modification with surfactant physical modification had obvious and different effects on the emulsifying properties of BBG. The creaming stability of gelatin/surfactant-stabilized emulsions was dependent on gelatin structure, surfactant type, and preparation pH. The emulsions stabilized by OBBG/Span 80 and OBBG/soybean lecithin (only blurry creaming at day 28) had significantly better creaming stability than other emulsions. These results demonstrated that the combination of OSA modification with surfactant modification could be applied to improve the emulsifying properties of BBG.

Pengaruh Penambahan Enhancer Isopropil Miristat dan dan Propilen Glikol terhadap Penetrasi Krim Asiklovir

Acyclovir, a BCS class III drug, has a high ability to fight the herpes virus but has low permeability and is poorly soluble in water. In order to obtain the expected effect of viral infection on the skin, the penetration of the active ingredients becomes a critical factor for a topical treatment to achieve the desired concentration. This study was to see the effect of adding isopropyl myristate and propylene glycol as enhancers that help diffuse the drug through the stratum corneum. The formulation is made by adding enhancer propylene glycol 8% (F1), isopropyl myristate 8% (F2), and without enhancers (F3). Physical stability of acyclovir cream, including homogeneity, organoleptic, pH, viscosity, type of emulsion and power spread, and in vitro cream penetration test with Franz diffusion cells will be observed. The result of acyclovir cream preparations F1, F2, and F3 had a homogeneous preparation of white semisolid and odorless with pH between 7,30-7,60, emulsion type o/w, and a viscosity between 35000-47000 cPS. The cumulative amount of acyclovir penetrated at F3 was 226,008± 8,462 μg/cm2, while the cream containing the enhancers F1 258,059±1,730 μg/cm2 and F2 268,336±0,740 μg/cm2, respectively. The presence of enhancers will increase the penetration ability of acyclovir cream, with more penetration using isopropyl myristate than propylene glycol.