Physicochemical stability assessments of lipid emulsions of varying oil composition

Clinical Nutrition : Official Journal of the European Society of Parenteral and Enteral Nutrition
David F DriscollBruce R Bistrian

Abstract

Intravenous lipid emulsions have been shown to be unstable when the percent fat >5 microm (PFAT >5 microm) exceeds 0.4% by weight of the total fat present. We investigated the physicochemical stability of a standard low amino acid and carbohydrate mixture containing electrolytes when combined with four different commercial intravenous lipid emulsions of varying oil composition. The 20% (w/v) lipid emulsions studied were composed of the following oils (by weight): 1) 1 : 1 soybean/safflower (SS); 2) 100% soybean (S); 3) 1 : 1 soybean/MCT (SM) and 4) 4 : 1 olive/soybean (OS). Physicochemical stability was assessed by light obscuration or extinction using a single-particle optical sensing technique to detect growth of fat globules in the large diameter tail (>1 microm) of the droplet size distribution and by visual analyses for evidence of phase separation. The physicochemical stability of SS and S-based all-in-one mixtures significantly deteriorated over time when compared to the mixtures made from SM and OS. In addition, of the four mixtures studied that contained SS (n=2) and S (n=2), only one of each bag studied showed visually obvious destabilization by the presence of free oil from phase separation, despite highly abnormal c...Continue Reading

Citations

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Feb 1, 2005·Clinical Nutrition : Official Journal of the European Society of Parenteral and Enteral Nutrition·David F DriscollBruce R Bistrian
Jul 28, 2006·Nutrition in Clinical Practice : Official Publication of the American Society for Parenteral and Enteral Nutrition·David F Driscoll
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