BG515Y1 - Tablet form of dietetic lactic acid product - Google Patents

Abstract

The tablet form is designed for chewing or sucking by children and adults having lactase insufficiency or in the recovering period after a serious disease. It is in the form of an average fatty, easily assimilated dairy product of therapeutical and prophylactic effect against a number of diseases and disorders in the gastrointestinal system and in metabolic disorders, etc. The form has stimulation effect in mental and physical fatigue and preventive effect in work in harmful media for which reason it is exceptionally suitable and can be taken under any conditions of work and rest. It is produced from high quality cows' milk in which the fatty soluble vitamins, mineral salts and microelements contained in it are preserved during treatment. It contains low lactose wholesome milk, low lactose skimmed hydrolysate having over 95% degradated milk casein, low lactose wholesome milk fermented with selected strains of L.delbr.subsp. bulgaricus, saccharose, pectin, calcium phosphate, aspartam, citric acid, dextrose and aromatizers. 1 claim

Description

The utility model relates to a tablet form of dietary lactic acid product applicable in the food and pharmaceutical industries, in diet therapy and diet prevention. In particular, the product is intended to be sucked or chewed by children and adults with lactase deficiency or after a serious illness during the recovery period.

BACKGROUND OF THE INVENTION

A known low-lactose dietary dry lactic acid product (BG 52041) is intended for the treatment of children and adults with lactase deficiency. The product contains low-lactose whole milk, low-lactose milk hydrolyzate with more than 95% degraded milk casein, low-lactose whole milk, fermented with selected strains of Lactobacillus bulgaricus, as well as sucrose, flavoring substances and pectin.

The product is manufactured in powder form. Its use requires a clinical, home or other appropriate setting for the preparation of a readily available formulation - a slurry of varying consistency, which limits the ability to be received by those in need, especially from children, outside the hospital or home.

This requires the development of a tablet form of dietary lactic acid product for sucking or chewing, which can be taken at any time of the day and in any setting. It must be palatable, dissolve for optimum time in the oral cavity, and at the same time allow for the introduction into the gastrointestinal tract of biologically active therapeutic substances.

The technical nature of the utility model

The dietary lactic acid product in the form of suction or chewable tablets according to the utility model contains in%:

- low-lactose whole milk with 3,6% fat - from 30,00 to 34,80;

- low-lactose skimmed hydrolyzate with more than 95% degraded milk casein - from 3.70 to 7.10;

- low-lactose whole milk, fermented with selected strains of Lactobacterium delbrueckii, Subsp. Bulgaricus containing up to 950 million / g live cells -4.00-6.00;

- sucrose - 7,00-9,60;

- pectin - 0.35-0.55;

- calcium phosphate - 2.30-2.70;

- aspartame - about 0.58;

- citric acid - about 1,25;

- dextrose - 41,00-45,00;

- flavoring substances - 0,80-1,20.

The product according to the utility model is a medium-fat, easily digestible milk product with curative and prophylactic action. It is obtained from high quality cow's milk through a biotechnological process while preserving the fat-soluble vitamins, mineral salts and trace elements contained in the milk. Due to its prophylactic action against a number of diseases and disorders in the digestive system, metabolism, etc., due to the presence of a stimulating effect in mental and physical fatigue, a preventive effect in working in a harmful environment, the tablet form is extremely suitable and provides opportunities for use in all conditions of work and rest.

The tablet formulation retains a balanced composition with respect to the proteins, carbohydrates, fats and pectins characteristic of the known product of BG 52041. By adding new components, the solubility of the product in the oral cavity is significantly improved. This creates the opportunity to influence the pathogenic, pathogenic and putrefactive microorganisms in the mouth and upper gastrointestinal tract. An opportunity for faster absorption of the product in all sections of the gastrointestinal tract is created. This form eliminates the disadvantages of taking similar products, for example in gelatin capsules that dissolve slowly in the stomach. Organoleptic deficiencies of the known dietary dry lactic acid product are avoided, such as mucosal sticking and the like.

Exemplary embodiments

Example 1.

1 whole low-lactose whole milk is fermented with selected strains of Lactobacillus delbrueckii subsp. bulgaricus to contain viable micro-organisms up to 950 million / 1 g, mix with 69.8 kg whole milk low in lactose, add 18 kg of crystalline sugar, 1 kg of pectin and 1.5 l of essence, such as vanilla, and prepare dry powder product. For the production of 4 kg tablets 2.1 kg of this product are taken and mixed with calcium phosphate - 0.1 kg, aspartame - 0.023 kg, citric acid - 0.05 kg, dextrose - 1.722 kg, essence - 0.04 kg.

Preferably, the tablets have a mass of 4 g.

The tablet form of the dietary lactic acid product according to the utility model has a 16-20% fat content, water content up to 4.0%, acidity 40 ° T, contains 23-27% protein, including 16-18% casein and 7-9% soluble protein; 43-47% carbohydrates, including 0-4% lactose, 13-15,5% galactose, 13-15,5% glucose, 13-16,0% sucrose, minerals up to 6,0%.

The tablets are packed in propylene packs of 10 pieces per M3 in a tightly closed container. They are stored in cool rooms with a temperature not exceeding 20 ° C, isolated from direct heat and humidity. The tablets, enclosed in nitrogen, have a shelf life of 2 years.

Upon administration, 1 tablet of 4 g is dissolved from the saliva for 3 to 5 minutes, which is sufficient to exert the desired effect in the oral cavity.

Claims (1)

1. Tablet form of dietary lactic acid product comprising low-lactose whole milk fat, low-lactose skim hydrolyzate with more than 95% degraded milk casein, low-lactose whole milk, fermented with Lactobacterium delbrueckii strains, Subsp. bulgaricus, sucrose and pectin, characterized in that it contains the following components in the following percentage: low-lactose whole milk with 3.6% fat - 30.00-34.80; low-lactose skimmed hydrolyzate with more than 95% degraded milk casein - from 3.70 to 7.10; low-lactose whole milk, fermented with selected strains of Lactobacterium delbrueckii, Subsp. bulgaricus, live cell content up to 950 million / g - 4.00-6.00; sucrose - 7,00-9,60; pectin - 0.35-0.55; calcium phosphate - 2.30-2.70; aspartame - about 0.58; citric 2 $ acid - about 1.25; dextrose - 41,00-45,00; flavoring substances - 0,80-1,20.