Abstract
Three types of fat emulsions were combined with hyperalimentation; the appearance, pH, and light microscopic observations on the mixture kept in a cool place at room temperature were made. The changes in the diameters of the fat particles were studied by Coulter nanosizer and the addition of the multiple vitamin causing the physical changes on the fat particles was also investigated. The enlargement of the diameters of the fat particles occurred due to the aggregation of the fat particles after mixing the emulsions with the hyperalimentation. A significant difference in stability of the mixture was observed between egg yolk lecithin and soybean lecithin when used as emulsifiers. The addition of the multiple vitamin inhivited the changes in the diameters of the fat particles, thus giving no hindrance in the usual clinical use. It was found that the fat soluble vitamins in the mixture worked as solubilizing agents to inhibit the chages in the diameters.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
