The physical stability of 2 types of total nutrient admixtures was studied as a function of storage time and temperature. One of them contained only structured triglycerides and the other exclusively long-chain triglycerides as lipid components. To evaluate the possible changes in the kinetic stability of the emulsions and in the surface characteristics of the droplets during storage, particle size analysis, zeta potential, and dynamic surface tension measurements were performed. To follow any chemical decomposition processes that occurred during storage, the pH of the emulsions was also monitored. The mean droplet size of emulsions prepared with lipids containing exclusively long-chain triglycerides showed a remarkable increase after 4 days of storage, in contrast with that of the mixtures containing structured lipids. A combination of size distribution, zeta potential, and dynamic surface tension measurements proved to be useful for an adequate tracking of the kinetic stability of total nutrient admixtures. Structured triglycerides not only provide advantageous metabolic effects but improve the physical stability of total parenteral nutrition admixtures.