Abstract
A preparation of intravenous fat emulsions for parenteral administration, was established in order to measure the effect of the technique of preparation and the characteristic of the emulsifier on the stability of the emulsion. The authors conclude that using a special fraction of lecithin (which contains phospholipids ratio of PC; PE; PI; LPC 6:2:1:0. 03) which is finely dispersed in water, forming Liposomal structures, and by using a preparation technique that combines low and high pressure homogenization stages, following the immersion method for emulsion preparation - a stable emulsion is obtained in which 85% of its particle does not exceed 5 mu m.
| Original language | English |
|---|---|
| Pages | 342-345 |
| Number of pages | 4 |
| Volume | 23 |
| No | 6 |
| Specialist publication | Tenside, Surfactants, Detergents |
| State | Published - Nov 1986 |