Emulsion compositions for polyfunc-tional active ingredients

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Emulsion compositions for polyfunc-tional active ingredients

机译：用于多功能活性成分的乳液组合物

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Structured lipids are the basis for this patent.An oil phase made from structured tri-acylglycerols containing long-chain fatty acids (and free from C-6 to C-12 fatty acids) is emulsified with an aqueous phase and an emulsi-fier to produce pharmaceutical-quality oil-in-water emulsions for delivery of poly-functional active ingredients.The present invention also provides methods of treating an animal with a polyfunctional active ingredient,using dosage forms of the pharmaceutical emulsions.Benefits in use include reduced irritation and local toxicity at the site of administration,reduced drug precipitation on injection,and enhanced emulsion stability.

机译：结构化脂质是该专利的基础。将由含有长链脂肪酸（不含C-6至C-12脂肪酸）的结构化三酰基甘油制得的油相与水相一起乳化，并制成乳化剂。生产用于递送多官能活性成分的药物品质的水包油乳剂。本发明还提供了使用多官能活性成分的剂型的药物乳剂治疗动物的方法。使用的益处包括减少刺激性和给药部位的局部毒性，减少了注射时的药物沉淀，增强了乳剂的稳定性。

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《INFORM: International News on Fats, Oils and Related Materials》 |2004年第7期|共1页
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中图分类油脂和蜡的化学加工工业、肥皂工业;
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1. Emulsion compositions for polyfunc-tional active ingredients [J] . Inform Group INFORM: International News on Fats, Oils and Related Materials . 2004,第7期

机译：用于多功能活性成分的乳液组合物
2. Formulation of Labile Hydrophilic Ingredients in Multiple Emulsions: Influence of the Formulation's Composition on the Emulsion's Stability and on the Stability of Entrapped Bioactives [J] . K. Franka* K. KÃ¶hlera, H. P. Schuchmanna Journal of Dispersion Science and Technology . 2011,第12期

机译：多种乳液中不稳定的亲水性成分的配方：配方的组成对乳液稳定性和截留的生物活性物质稳定性的影响
3. Multiple Emulsions Able to Be Used for Oral Administration of Active Pharmaceutical Ingredients: Physico-Chemical Parameters Study of Different Phases [J] . Louis Augustin Diaga Diouf, Alphonse Rodrigue Djiboune, Mamadou Soumboundou, Journal of Modern Physics . 2020,第10期

机译：能够用于口服活性药物成分的多种乳液：不同阶段的物理化学参数研究
4. EMULSIONS AS INGREDIENTS IN FOODS-SURFACE COMPOSITIONS AND THEIR MODIFICATIONS [C] . Douglas G. Dalgleish Gums and Stabilisers for the Food Industry Conference: Crossing Boundaries . 2002

机译：乳液作为食品表面组合物中的成分及其修饰
5. The effect of various protein ingredients utilized as a lean meat replacement in a model emulsion system and frankfurters. [D] . Wenther, Jay Benjamin. 2003

机译：各种蛋白质成分在模型乳液系统和法兰克福香肠中用作瘦肉替代品的效果。
6. Replacing Synthetic Ingredients by Sustainable Natural Alternatives: A Case Study Using Topical O/W Emulsions [O] . Sara Bom, Manuel Fitas, Ana Margarida Martins, 2020

机译：通过可持续自然替代品代替合成成分：使用局部O / W乳液的案例研究
7. Multiple Emulsions Able to Be Used for Oral Administration of Active Pharmaceutical Ingredients: Physico-Chemical Parameters Study of Different Phases [O] . Louis Augustin Diaga Diouf, Alphonse Rodrigue Djiboune, Mamadou Soumboundou, 2020

机译：能够用于口服活性药物成分的多种乳液：不同阶段的物理化学参数研究

Emulsion compositions for polyfunc-tional active ingredients

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