The stability of parenteral fat emulsions in nutrition mixtures

The effect of dilution, dextrose, amino acids and electrolytes on the stability of two parenteral fat emulsions (Travamulsion and Intralipid) were investigated. It was found that dilution of intravenous emulsions with water for injection had a different influence on the stability of the two emulsions. In addition, a dextrose concentration of 15-20% and higher, in the absence of amino acids caused coagulation of the fat droplets after storage (4 degrees C for 24 h followed by 24 h at room temperature). The addition of amino acids increased the stability of emulsions in the presence of dextrose. The differences found in the particle size distribution of the different emulsions investigated were reflected in their stability in the presence of electrolytes. Critical aggregation concentrations (monovalent cation) of 240 mmol/l for Travamulsion 10% and 156 mmol/l for Intralipid 10% were determined.