PHOSPHOLIPIDS (FOR FAT EMULSION)
AVT supplies various excipients used in formulation of tablets. Instead of a single substance, phospholipids is a general term for broad classes of glycerophosphates. Natural phospholipids are excellent emulsifiers. In the global marketed lipid emulsions, such as alprostadil, flurbiprofen axetil, propofol, clevidipine butyrate, etomidate, fish oil, soybean oil and other fatty emulsions, egg yolk lecithin is used as emulsifier excipients used in emulsion.
TYPES OF PHOSPHOLIPIDS (FOR FAT EMULSION) EXCIPIENTS IN TABLETS
Egg Yolk Lecithin Cas No.: 93685 90 6
Among various excipients used in tablets, egg yolk lecithin is the only emulsifier with better safety profile. If you want to know more excipients used in sustained release tablets/capsule formulation, or detailed list of excipients used in tablet formulation
, you can contact AVT.
PHOSPHOLIPIDS (FOR FAT EMULSION) EXCIPIENTS FOR TABLET FORMULATIONEFFECTS
01
Egg yolk lecithin is the only emulsifier with better safety profile. Its emulsification efficacy is a critical factor to the quality of lipid emulsions.
02
Emulsification ability is an important basis for selecting egg yolk lecithin as excipients for parenteral formulations in the development of lipid emulsions.
HOW DO PHOSPHOLIPIDS (FOR FAT EMULSION) WORK?
Natural phospholipids are widely used in lipid emulsions. There are two main types of lipid emulsions on the market: one ype is nutritional emulsions, and the other is drug-containing emulsions.
Nutritional emulsion is mainly to supply energy and provide essential fatty acids for the human body.
Drug-containing emulsion mainly refers to the poorly insoluble drugs, mainly those with an oil-core drugs, encapsulated in oil and zinc.
As one of the most professional pharma excipients manufacturers, we provide liposomal lidocaine injection, liposomal 50 mg injection,excipients used in pharmaceutical dosage forms, etc. For more, please feel free to contact us!
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EGG YOLK LECITHIN CAS NO.: 93685-90-6 | Emulsification efficacy of lecithin from egg yolk cas no.:93685 90 6 is a critical factor to the quality of lipid emulsions. Better emulsification ... |
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