THE EFFECT OF ADDITIVES ON THE PHYSICAL PROPERTIES OF A PHOSPHOLIPID-STABILIZED SOYBEAN OIL EMULSION

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Abstract
Interactions between a phospholipid stabilized soybean oil emulsion (Intra-lipid 10%) and various electrolytes, including an amino acid mixture, were examined by measurement of viscosity and the zeta potential. A reduction in the relative viscosity of the emulsion occurs on the addition of NaCl or CaCl. The charge on the droplets falls with age of the Intralipid sample and there is a general tendency for the pH to fall. These changes may be due to the fatty acid levels increasing with time of storage. Interactions with heparin or the amino acid mixture appear to be primarily due to the associated cations present. Interaction between amino acids and Intralipid depends upon the resultant pH of the mixture. There is some evidence to suggest that the severity of the interaction may be dependent upon the age of the emulsion.