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The stability of fat emulsions for intravenous administration

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Advances in Clinical Nutrition

Abstract

An emulsion is the dispersion of one immiscible liquid in another in the form of small droplets. Such systems are thermodynamically unstable and will revert to two separate phases by the coalescence of droplets unless a barrier to coalescence can be created using a third component, the emulsifying agent. The barrier produced by the emulsifying agent can be mechanical; in the form of a thick rigid interfacial film, and/or electrical in the form of electrostatic repulsion.

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Authors
  1. S. S. Davis
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Editors and Affiliations

  1. Department of Surgery, University of Newcastle-upon-Tyne, England

    Ivan D. A. Johnston

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© 1983 MTP Press Limited

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Davis, S.S. (1983). The stability of fat emulsions for intravenous administration. In: Johnston, I.D.A. (eds) Advances in Clinical Nutrition. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5918-0_19

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  • DOI: https://doi.org/10.1007/978-94-011-5918-0_19

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-5920-3

  • Online ISBN: 978-94-011-5918-0

  • eBook Packages: Springer Book Archive

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