| 摘要 |
A stable fat emulsion composition for parenteral or enteral nutrition containing amino acids, fat and carbohydrates. The emulsion is stabilized by a combination of co-emulsifiers comprising a phosphatide such as egg or soybean phosphatide and a fatty acid-amino acid peptide wherein the fatty acid component of the peptide is a saturated or unsaturated fatty acid having from 16 to 22 carbon atoms. |
