SUMMARYThe effect of added Aminoplex, Glucoplex, nutrient additives and calcium chloride on the stability of a fat emulsion (Intralipid) has been examined. The conclusions are as follows:(a) Aminoplex and Glucoplex do not cause a decrease in the physical stability of mixed systems that contain fat droplets stored at room temperature for at least 7 days.(b) The mixed systems are stable even in the presence of high electrolyte loads (>600 mmol litre‐1expressed in terms of monovalent cation).(c) The amino acids in Aminoplex could be having a stabilizing effect on the emulsion system by the adsorption of components to the oil/water interfac
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