Browning in Phosphatide-Containing Fat Emulsions. ∗

Summary

This investigation gives experimental evidence that at autoclaving temperature (121°C) a type of browning occurs which involves reaction of dextrose with lecithins as well as with amino-groups of cephalins. Therefore, use of pure lecithin as an emulsifier in an oil emulsion containing dextrose in the water phase would not eliminate formation of the brown material. The complex browning reaction is responsible for formation of a colloidal material found in phosphatide-containing fat emulsions prepared for intravenous alimentation, and might be a possible explanation of certain adverse physiological results occasionally experienced with the use of these emulsions.