Four cases of fat embolism are described in infants receiving prolonged intravenous infusion of fat (Intralipid 20%). This therapeutic complication has been termed 'fat overloading syndrome' but bears a clinical similarity to post-traumatic fat embolism. These 4 cases are the first to be recorded in infancy, and with histopathological proof of fat embolism. These 4 cases are the first to be rec...

Compared with ordinary emulsions, the unique structures endow double emulsions special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to instability of numerous experiments been carried out on their preparation technology as well stabilization methods. This review emphatically summarizes research progress in...

Lipid emulsions in parenteral nutrition’s consist of two immiscible liquids described as oil in water phase. The oils in the emulsions can start to oxidize and make it become rancid. The oxidation can be measured for peroxide value, anisidine value and for free fatty acids (FFAs) as primaryand secondary oxidation products. This master thesis presents an analytical method used for analysis of ox...

BACKGROUND TPN infusions are usually administered during a treatment period of 10-24 hours per day due to the metabolic capacity of the liver. During this time interval physicochemically stable TPN solution (emulsion) is needed for the treatment. The purpose of the present study was to examine how the kinetic stability features of ready-made total parenteral nutrition admixtures containing oliv...

oil in water emulsions have attracted considerable attention in food industry due to their large applications. in this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. the emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. a mixture design was use...

It has been shown that structured lipids, formed in the process of enzymatic modification natural hard fat with walnut oil, are capable stabilizing emulsion systems without need to add additional emulsifiers. This is especially true for emulsions containing during when amount added water reaction catalyst was range 12–16 wt%. Physicochemical evaluations, i.e., average particle size, its growth,...

Doxorubicin (DOX)-loaded water-in-oil-in-water (W/O/W) microemulsions were produced using a shirasu-porous-glass (SPG) membrane emulsification technique. Soybean oil was used as the oil phase; polyglycerol polyricinoleate (PGPR) or tetraglycerol polyricinoleate (TGPR) was used as the surfactant to stabilize the feed W/O emulsions, while Tween 20 was used in the external water phase to stabilize...