Factors affecting the stability of nutritional emulsion mixtures

The stability of oil droplets in complex nutritional admixtures is known to be affected by the presence of amino acids, dextrose and electrolytes. Hospital Pharmacists unable to meet demands for TPN admixtures sometimes turn to specialised commercial units but the supply of lipid admixtures by any facility remote from the user raises further challenges to admixture stability from various sources through exposure to temperature variations, transit effects etc. A number of interesting variances have been found in lipid admixtures arising from factors not previously recognised as significant. The batch of emulsion, container type and conditions of storage prior to use have been demonstrated to affect a moderately stable admixture. Whilst requiring further investigation, such factors must be considered for all new regimens and particularly to ensure the robustness of mixtures provided through a Compounding Service for Hospital or Home patients.