Cold cream is a traditional water-in-oil emulsion used as an emollient and cleansing agent. The formulation and preparation of cold cream require understanding emulsion theory, selection of oil phase (mineral oil, petrolatum), waxes (beeswax, cetyl palmitate), emulsifying agents (sodium borate/borax, stearyl alcohol), preservatives, and process parameters like melting points, heating, and homogenization. Quality control includes rheology, droplet size, spreadability, pH, microbial limits and stability testing. B.Pharm students should learn formulation variables, excipient functions, manufacturing steps, analytical evaluation and troubleshooting to design safe, stable cold creams. Now let’s test your knowledge with 30 MCQs on this topic.
Q1. Which type of emulsion is a classic cold cream?
- Oil-in-water (O/W) emulsion
- Water-in-oil (W/O) emulsion
- Multiple (W/O/W) emulsion
- Suspension
Correct Answer: Water-in-oil (W/O) emulsion
Q2. What is the primary role of beeswax in cold cream formulations?
- Preservative
- Emulsifying agent and consistency enhancer
- pH adjuster
- Aqueous phase solvent
Correct Answer: Emulsifying agent and consistency enhancer
Q3. Sodium borate (borax) is commonly used in cold cream because it:
- Acts as a primary oil phase solvent
- Forms a borate soap with fatty acids to stabilize the emulsion
- Serves as the main preservative
- Neutralizes the pH to highly acidic
Correct Answer: Forms a borate soap with fatty acids to stabilize the emulsion
Q4. Which oil is traditionally used in cold cream base for its inertness and stability?
- Olive oil
- Mineral oil
- Fish oil
- Soybean oil
Correct Answer: Mineral oil
Q5. The main cleansing action of cold cream is achieved by:
- Surfactant solubilization of sebum only
- Emulsification of oily dirt and makeup with water during removal
- Antimicrobial activity
- Oxidative degradation of contaminants
Correct Answer: Emulsification of oily dirt and makeup with water during removal
Q6. Which parameter is most critical to ensure long-term physical stability of a cold cream?
- Particle size of dispersed water droplets
- Color of the container
- Supplier of glass containers
- Atmospheric humidity only
Correct Answer: Particle size of dispersed water droplets
Q7. During manufacture, phase inversion in cold cream can be minimized by:
- Rapid cooling without mixing
- Controlling temperature and using proper emulsifying agent levels
- Adding more water at room temperature without heating
- Omitting waxes from the formula
Correct Answer: Controlling temperature and using proper emulsifying agent levels
Q8. Which test assesses the microbial quality of a cold cream batch?
- Viscosity measurement
- Total aerobic microbial count (TAMC) and absence of specified pathogens
- Drop point determination
- Refractive index
Correct Answer: Total aerobic microbial count (TAMC) and absence of specified pathogens
Q9. What is the function of cetyl alcohol in cold cream formulations?
- Strong antiseptic
- Emollient, co-emulsifier and thickening agent
- Primary aqueous phase preservative
- Fragrance component
Correct Answer: Emollient, co-emulsifier and thickening agent
Q10. Spreadability of a cold cream is primarily affected by:
- Type and concentration of the oil and wax components
- Ambient light levels
- Packaging color
- Type of microbial test used
Correct Answer: Type and concentration of the oil and wax components
Q11. Which preservative system is commonly suitable for cold creams with high oil content?
- Hydrophilic preservatives only (e.g., sodium benzoate)
- Lipophilic or broad-spectrum preservatives effective in low-water activity
- No preservative required
- Only alcohol as preservative
Correct Answer: Lipophilic or broad-spectrum preservatives effective in low-water activity
Q12. A common reason for graininess in a cold cream is:
- Excessive homogenization
- Inadequate melting or incomplete solubilization of waxes
- Using distilled water
- Excessive perfume
Correct Answer: Inadequate melting or incomplete solubilization of waxes
Q13. The typical pH range for cold cream formulations to ensure skin compatibility is:
- 2.0–3.0
- 4.5–8.0
- 10.0–12.0
- Strictly neutral 7.0 only
Correct Answer: 4.5–8.0
Q14. During formulation, which analytical measurement helps evaluate emulsion consistency?
- Microscopic droplet size analysis and viscosity measurement
- UV spectroscopy at 600 nm only
- Karl Fischer titration
- pH meter alone
Correct Answer: Microscopic droplet size analysis and viscosity measurement
Q15. In the classic cold cream formulation, which component reacts with borax to form the emulsifying soap?
- Glycerin
- Free fatty acids from stearic or beeswax derivatives
- Propylene glycol
- Sodium chloride
Correct Answer: Free fatty acids from stearic or beeswax derivatives
Q16. Which manufacturing step is essential before adding the aqueous phase to the oil phase?
- Cooling to room temperature immediately
- Melting and homogenizing oil, wax and lipophilic ingredients at controlled temperature
- Adding preservatives to the oil phase without heating
- Filling into final containers
Correct Answer: Melting and homogenizing oil, wax and lipophilic ingredients at controlled temperature
Q17. Accelerated stability testing for cold creams commonly includes which condition?
- Storage at elevated temperature (e.g., 40°C) and cycling temperatures
- Immediate freezing at -80°C only
- Exposure to direct flame
- Storage in bright sunlight without temperature control
Correct Answer: Storage at elevated temperature (e.g., 40°C) and cycling temperatures
Q18. Which dissolution or release test is relevant for cold cream performance?
- In vitro drug release from occlusive cream matrix if medicated
- Tablet disintegration test
- Gas chromatography for volatile solvent only
- None — topical creams never require release testing
Correct Answer: In vitro drug release from occlusive cream matrix if medicated
Q19. Which excipient increases occlusivity and reduces trans-epidermal water loss in cold creams?
- Glycerin
- Petrolatum (white soft paraffin)
- Sodium chloride
- Ethanol
Correct Answer: Petrolatum (white soft paraffin)
Q20. What is the likely impact of high water content in cold cream without adequate preservative?
- Improved oxidative stability of oils
- Increased risk of microbial growth and spoilage
- Reduced spreadability only
- No effect on product quality
Correct Answer: Increased risk of microbial growth and spoilage
Q21. Which instrumental technique is used to characterize droplet size distribution in cold creams?
- Particle size analyzer (laser diffraction) or microscopy
- FTIR spectroscopy only
- Rotary evaporation
- Flame photometry
Correct Answer: Particle size analyzer (laser diffraction) or microscopy
Q22. To prevent rancidity of oils in cold cream, formulators commonly use:
- Antioxidants such as BHT or tocopherol
- Acids like hydrochloric acid
- High levels of sugar
- Omitting preservatives
Correct Answer: Antioxidants such as BHT or tocopherol
Q23. Which packaging choice is preferred to minimize contamination and oxidation of cold cream?
- Large open jars without inner seals
- Airless pumps or tubes with minimal headspace
- Thin paper wrapping only
- Transparent bottles exposed to sunlight
Correct Answer: Airless pumps or tubes with minimal headspace
Q24. A medicated cold cream contains a lipophilic drug. Which factor most influences drug release?
- Color of the cream
- Oil phase composition and extent of drug solubilization in oil
- Label font size
- Type of mixing paddle only
Correct Answer: Oil phase composition and extent of drug solubilization in oil
Q25. Which compendial test may be applied to cold creams in pharmacopeias?
- Uniformity of dosage units (for medicated creams) and microbial limits
- Melting point of water
- Tablet friability
- Gasoline octane number
Correct Answer: Uniformity of dosage units (for medicated creams) and microbial limits
Q26. The term ‘cold cream’ historically refers to a preparation that:
- Is stored below 0°C
- Provides a cooling sensation due to evaporative cooling when removed with water
- Contains menthol as essential component
- Is strictly aqueous foam
Correct Answer: Provides a cooling sensation due to evaporative cooling when removed with water
Q27. Which incompatibility concern must be considered when selecting fragrance for cold cream?
- Fragrance can act as an emulsifier
- Fragrance components may oxidize or interact with preservatives and oils causing instability
- Fragrance eliminates the need for preservatives
- Fragrance reduces viscosity uniformly
Correct Answer: Fragrance components may oxidize or interact with preservatives and oils causing instability
Q28. In scale-up of cold cream manufacturing, a critical parameter to monitor is:
- Scale of marketing campaign
- Shear rate and mixing energy during emulsification
- Number of label colors
- Font used on batch records
Correct Answer: Shear rate and mixing energy during emulsification
Q29. Which quality attribute directly relates to patient sensory acceptance of a cold cream?
- Spreadability, greasiness and after-feel
- Batch record length
- Number of preservatives listed
- Chromatographic purity of water
Correct Answer: Spreadability, greasiness and after-feel
Q30. If a cold cream shows phase separation on storage, the most appropriate immediate action in QC is to:
- Approve the batch for release
- Investigate formulation and process parameters, perform accelerated stability tests and root-cause analysis
- Add more perfume and re-label
- Increase fill volume to hide separation
Correct Answer: Investigate formulation and process parameters, perform accelerated stability tests and root-cause analysis
I am a Registered Pharmacist under the Pharmacy Act, 1948, and the founder of PharmacyFreak.com. I hold a Bachelor of Pharmacy degree from Rungta College of Pharmaceutical Science and Research. With a strong academic foundation and practical knowledge, I am committed to providing accurate, easy-to-understand content to support pharmacy students and professionals. My aim is to make complex pharmaceutical concepts accessible and useful for real-world application.
Mail- Sachin@pharmacyfreak.com