Lecithin in oil-in-water emulsions View Full Text


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Article Info

DATE

1958-08

AUTHORS

David A. Yeadon, Leo A. Goldblatt, Aaron M. Altschul

ABSTRACT

A study was made to investigate the use of purified phosphatide in I.V. emulsions. Lecithin isolated from egg yolk and purified by alumina and silica chromatography was analyzed by chromatographic strip techniques as a one-component material. Highly purified lecithin was found to be an inefficient emulsifier. Moreover emulsions containing highly purified lecithin were heat-sensitive. An emulsion physical stability test was developed to evaluate emulsifier formulations containing purified phosphatides for use with small amounts of emulsions (approximately 50 g.). Using this procedure, a considerable number of substances were tested as additives to enhance the purified lecithin's emulsifying power. None were found to be as effective as natural soybean phosphatide, which was used as a control. From these observations it is indicated that pure phosphatides are inefficient emulsifiers and that those phosphatide preparations possessing good emulsifying characteristics are presumably mixtures or complexes of the phosphatides with other substances. More... »

PAGES

435-438

References to SciGraph publications

  • 1955-06. Preparation of fat emulsions for intravenous alimentation in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02632564

    DOI

    http://dx.doi.org/10.1007/bf02632564

    DIMENSIONS

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