Diazepam submicron emulsions containing soya-bean oil and intended for oral or rectal delivery

Physically stable diazepam submicron emulsions were prepared using soya-bea n oil. Diazepam concentration 4 mg/ml, suitable for rectal or oral delivery . was achieved in 20% emulsions. Mixture of egg lecithin (1.2%) and poloxam er (2.0%) has been chosen as the most suitable emulsifying agent. Compositi on of the emulsion may be supplemented with alpha -tocopherol and parabens. However, the system was not stable when either phenylethanol or chlorhexid ine gluconate was added. Taste masking agents commonly used as food additiv es decreased stability of the preparation and were not efficient in elimina tion of a bitter taste of the drug-loaded emulsions.