| abstract |
To provide a prostaglandin-containing fat emulsion having improved prostaglandin stability, excellent emulsification stability, excellent transparency, and a long shelf life. A fat emulsion comprising a prostaglandin, an oil component, lecithin, a water-soluble acid having a dissociating group having a pKa of 4.0 to 6.0, or a salt thereof, and water. Is a prostaglandin-containing fat emulsion having a content of 0.15 mass times or more of the oil component and a pH of 4.5 to 6.0. [Selection figure] None |