Prepn. of intravenous emulsions contg. high levels of omega-fatty acid - by use of phospholipid emulsifiers derived from hen's eggs after fish oil feeding

摘要

A method of preparing fat emulsions for intravenous use, containing high levels of omega-3-fatty acids, is new. The emulsion contains a phospholipid emulsifier, derived from eggs from hens which have been fed a feed contg marine (fish) oils. The phospholipid contains at least one of the fatty acids alpha-linoleic acid, eicosapentenoic acid, and docosahexenoic acid comprising at least 10% of the total quantity of fatty acids.