Studies on fat emulsions in combined nutrition solutions

The effect of added Aminoplex, Glucoplex, nutrient additives and calcium chloride on the stability of a fat emulsion (Intralipid) has been examined. The conclusions are as follows: Aminoplex and Glucoplex do not cause a decrease in the physical stability of mixed systems that contain fat droplets stored at room temperature for at least 7 days. The mixed systems are stable even in the presence of high electrolyte loads (greater than 600 mmol litre-1 expressed in terms of monovalent cation). The amino acids in Aminoplex could be having a stabilizing effect on the emulsion system by the adsorption of components to the oil/water interface.