Lecithins emulsion capacity

Emulsion capacity. A lecithin/oil mixture (ratio 1/9 is often used) is emulsified in water and the oil and water separation is measured over a period of time. For example, hydrolysed lecithins give more stable emulsions with low fat creaming compared to the use of a standard liquid lecithin. In Table 10.5 ratings of the dispersing behaviour and oil emulsion capacity of various types of soya lecithins are given. 

The most important excipients in parenteral nutrition solutions are emulsifying agents. Lecithin and phosphatides are mostly used. The emulsifying capacity of phosphatides correlates with their ionisation rate and thereby the pH of the emulsion. The pH also influences the stability of the hpid droplets [58]. If the pH decreases below 3, the droplet surfaces are no longer negatively charged and the droplets coalesce (see Sect. 18.4.1). If necessary, the pH is adjusted with an aqueous solution of sodium hydroxide or hydrochloric acid. 

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