CN112891304B - High-energy-density fat emulsion and preparation method and application thereof - Google Patents

High-energy-density fat emulsion and preparation method and application thereof Download PDF

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CN112891304B
CN112891304B CN202011499519.0A CN202011499519A CN112891304B CN 112891304 B CN112891304 B CN 112891304B CN 202011499519 A CN202011499519 A CN 202011499519A CN 112891304 B CN112891304 B CN 112891304B
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CN112891304A (en
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刘春芝
李阳阳
刘丽丽
郭庆新
白云
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Beijing Maifu Medical Technology Co ltd
Jilin Maifu Nutrition Technology Co ltd
Maifu Nutrition Technology Co ltd
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Jilin Maifu Nutrition Technology Co ltd
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Abstract

The invention relates to a high-energy-density fat emulsion, which contains 10-40% (w/w) of low erucic acid rapeseed oil, 10-45% (w/w) of medium chain triglyceride, 0.5-10% (w/w) of fish oil, 1-10% (w/w) of compound emulsifier and a pharmaceutically acceptable carrier. The fat emulsion can effectively supplement EPA, DHA and energy required by patients, and has the advantages of high energy density, good stability, high biological absorptivity and the like.

Description

High-energy-density fat emulsion and preparation method and application thereof
Technical Field
The invention belongs to the field of biological medicines, and particularly relates to a high-energy-density fat emulsion, and a preparation method and application thereof.
Background
Fat emulsions are an ideal energy-providing and essential fatty acid-providing intravenous injection. The fat emulsion injection widely used in clinic is mainly prepared by taking soybean oil as a raw material or preparing the soybean oil and medium chain triglyceride (C6-C8) by adopting a physical or chemical method as the raw materials. The fat emulsion injection can better meet the clinical requirements of general patients, but the content of omega-6 polyunsaturated fatty acid, particularly linoleic acid is relatively high, and long-term application can influence the immune system of the organism, particularly has adverse effect on the inflammatory reaction of the organism.
In the 20 th century and in the 80 th year medium/long chain fat emulsions were developed which were based on fish oil. Compared with soybean oil-derived products, the products have the functions of inhibiting inflammatory reaction, relieving oxidative stress reaction, regulating and controlling immune state and the like. Fish oil is a main source of omega-3 polyunsaturated fatty acids (whose main components are EPA and DHA), which are components constituting cell membranes and have the advantage of maintaining cell membrane stability and immunomodulation. The fish oil does not contain phytosterol, effectively avoids the damage of liver function, is an effective energy source for trauma, septicemia and other critically ill patients, and is clinically used for adjusting the inflammatory response of critically ill patients by auxiliary treatment type medicines. The prior fish oil and fat emulsion are combined to achieve the purposes of improving the immunity of the organism and reducing the incidence rate of infection. But has the defects of low stability, insufficient energy density and the like. For this reason, how to solve the stability and energy density of the fat emulsion product becomes a technical problem which needs to be solved urgently in the field.
Disclosure of Invention
The invention aims to provide a high-energy-density fat emulsion which contains 10-40% (w/w) of low erucic acid rapeseed oil, 10-45% (w/w) of medium chain triglyceride, 0.5-10% (w/w) of fish oil, 1-10% (w/w) of compound emulsifier and a pharmaceutically acceptable carrier.
In a preferred embodiment of the present invention, the emulsion has a canola oil content of 15-35% (w/w), preferably 18-30% (w/w), more preferably 20-25% (w/w).
In a preferred embodiment of the present invention, the medium chain triglyceride content of the emulsion is 15-40% (w/w), preferably 20-35% (w/w), more preferably 25-30% (w/w).
In a preferred embodiment of the present invention, the content of fish oil in the emulsion is 1-8% (w/w), preferably 2-5% (w/w), and more preferably 3-4% (w/w).
In the preferable technical scheme of the invention, the content of omega-3 unsaturated fatty acid in the fish oil is 50-80% (w/w), and is preferably 55-75% (w/w).
In a preferred embodiment of the present invention, the content of the complex emulsifier in the emulsion is 2-8% (w/w), preferably 3-5% (w/w), and more preferably 3.5-4.5% (w/w).
In a preferred embodiment of the present invention, the compound emulsifier is any one or a combination of citric acid fatty acid glyceride, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, diacetyl tartaric acid monoglyceride, sucrose fatty acid ester and sodium caseinate.
In a preferred embodiment of the present invention, the pharmaceutically acceptable carrier is selected from any one of a thickener, an antioxidant, a sweetener, and a food essence, or a combination thereof.
In a preferred embodiment of the present invention, the content of the thickener in the emulsion is 0.01-5% (w/w), preferably 0.05-3% (w/w), more preferably 0.1-1.5% (w/w), and still more preferably 0.2-0.6% (w/w).
In a preferred embodiment of the present invention, the thickener is any one or a combination of xanthan gum, sodium carboxymethylcellulose, microcrystalline cellulose, gum arabic, guar gum, and β -cyclodextrin.
In a preferred embodiment of the present invention, the antioxidant is contained in the emulsion in an amount of 0.001 to 0.1% (w/w), preferably 0.005 to 0.05% (w/w), more preferably 0.008 to 0.014% (w/w), and still more preferably 0.01 to 0.012% (w/w).
In a preferred technical scheme of the invention, the antioxidant is selected from any one or combination of vitamin C, vitamin E, tert-butyl hydroquinone, butyl hydroxy anisol and dibutyl hydroxy toluene.
In a preferred embodiment of the present invention, the sweetener content in the emulsion is 0.01-8% (w/w), preferably 0.02-6% (w/w), more preferably 1-5% (w/w), and even more preferably 3-4% (w/w).
In a preferred technical scheme of the invention, the sweetener is selected from any one of erythritol, xylitol, mogroside and sucralose or a combination thereof.
In a preferred technical scheme of the invention, the content of the food essence in the emulsion is 0.05-5% (w/w), preferably 0.1-3% (w/w), more preferably 0.2-2.5% (w/w), and further preferably 1-2% (w/w).
In the preferable technical scheme of the invention, the content of the canola oil in the emulsion is 10-40% (w/w), the content of the medium chain triglyceride is 10-45% (w/w), the content of the fish oil is 0.5-10% (w/w), the content of the compound emulsifier is 1-10% (w/w), the content of the sweetener is 0.01-8% (w/w), the content of the thickening agent is 0.01-5% (w/w), the content of the food essence is 0.05-5% (w/w), the content of the antioxidant is 0.001-0.1% (w/w), wherein the compound emulsifier is selected from one or combination of citric acid fatty acid glyceride, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, diacetyl tartaric acid monoglyceride and diglycerol, sucrose fatty acid ester and sodium caseinate.
In a preferable technical scheme of the invention, the content of the canola oil in the emulsion is 15-35% (w/w), the content of the medium chain triglyceride is 15-40% (w/w), the content of the fish oil is 1-8% (w/w), the content of the compound emulsifier is 2-8% (w/w), the content of the sweetener is 0.02-6% (w/w), the content of the thickening agent is 0.05-3% (w/w), the content of the food essence is 0.1-3% (w/w), the content of the antioxidant is 0.005-0.05% (w/w), wherein the compound emulsifier is one or more of citric acid fatty glyceride, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, diacetyl tartaric acid monoglyceride and diglycerol ester, sucrose fatty acid ester, and sodium caseinate.
In a preferable technical scheme of the invention, the content of the canola oil in the emulsion is 18-30% (w/w), the content of the medium chain triglyceride is 20-35% (w/w), the content of the fish oil is 2-5% (w/w), the content of the compound emulsifier is 3-5% (w/w), the content of the sweetener is 1-5% (w/w), the content of the thickening agent is 0.1-1.5% (w/w), the content of the food essence is 0.2-2.5% (w/w), the content of the antioxidant is 0.008-0.014% (w/w), the compound emulsifier is selected from any one or combination of citric acid fatty glyceride, mono-diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and diglycerol, sucrose fatty acid ester and sodium caseinate.
In the preferable technical scheme of the invention, the content of the canola oil in the emulsion is 20-25% (w/w), the content of the medium chain triglyceride is 25-30% (w/w), the content of the fish oil is 3-4% (w/w), the content of the compound emulsifier is 3.5-4.5% (w/w), the content of the sweetener is 3-4% (w/w), the content of the thickening agent is 0.2-0.6% (w/w), the content of the food essence is 1-2% (w/w), the content of the antioxidant is 0.01-0.012% (w/w), the compound emulsifier is selected from any one or combination of citric acid fatty glyceride, mono-diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and diglycerol, sucrose fatty acid ester and sodium caseinate.
In a preferred embodiment of the invention, the emulsion has a pH of 4 to 7, preferably 5 to 6.
Another object of the present invention is to provide a method for preparing a high energy density fat emulsion, which comprises 10-40% (w/w) of canola oil, 10-45% (w/w) of medium chain triglycerides, 0.5-10% (w/w) of fish oil, 1-10% (w/w) of complex emulsifier and a pharmaceutically acceptable carrier, wherein the preparation of the fat emulsion comprises the following steps:
(1) weighing required amount of purified water, sweetener, thickener, food essence, and water-soluble emulsifier, stirring at 60-70 deg.C and 6000-; weighing required amount of low erucic acid rapeseed oil, medium chain triglyceride, fish oil, oil-soluble emulsifier and antioxidant, and stirring to completely disperse or dissolve at 60-70 deg.C and 6000-; mixing the oil phase and the water phase, and shearing at 6000-;
(2) homogenizing the obtained colostrum at 50-70 deg.C and 50-700bar under high pressure.
(3) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(4) And (3) sterilization: placing the product in a damp-heat sterilization cabinet for water bath sterilization at the temperature of 120-122 DEG C0And (5) obtaining the product after the value is 10-15 minutes.
In the preferable technical scheme of the invention, required amount of sweetener, thickener and water-soluble emulsifier are added in the step (1), and the mixture is stirred at 60-70 ℃ and 6000-10000r/min until the mixture is completely dispersed or dissolved for later use.
In the preferred technical scheme of the invention, the emulsion is subjected to high-pressure homogenization treatment for 3-8 times, preferably 4-6 times.
Another object of the present invention is to provide the use of a fat emulsion with high energy density for the preparation of a supplement product for patients with energy, DHA, EPA deficiency.
In a preferred embodiment of the present invention, the energy-deficient patient is selected from any one of patients who cannot or do not eat food normally, patients who need high calorie, critical patients, patients who are mechanically ventilated, patients who are surgery-selective, patients who have trauma, patients who have infection, patients who are surgery-critical, patients who are medically critical, patients who are poisoned, patients who have burns, patients who have tumors, patients who have malignant diseases, patients who have limited fluid intake, patients who have malnutrition, patients who have malabsorption, patients who have systemic inflammatory response syndrome, patients who have acute lung injury, and patients who have acute respiratory distress syndrome.
Unless otherwise indicated, when the present invention relates to percentages between liquids, said percentages are volume/volume percentages; the invention relates to the percentage between liquid and solid, said percentage being volume/weight percentage; the invention relates to the percentages between solid and liquid, said percentages being weight/volume percentages; the balance being weight/weight percent.
Unless otherwise indicated, the present invention is determined by the following method:
1. energy density: is kcal provided per ml of food.
Energy density (kcal/mL) ═ fat content (g/100mL) × 37/4.184/100.
2. Fat content: measuring fat in GB 5009.6-2016 food safety national standard food;
3. EPA content, DHA content: measuring fatty acid in GB 5009.168-2016 food safety national standard food;
4. peroxide number: and (3) measuring the peroxide value in GB 5009.227-2016 food safety national standard food.
Compared with the prior art, the beneficial technical effects of the invention comprise:
1. the high energy density fat emulsion of the present invention is used for oral enteral nutrition to provide the patient with energy, essential fatty acids and omega-3 fatty acids. The energy is mainly derived from unsaturated fatty acid and medium chain triglyceride which are beneficial to human body, is easy to absorb, can improve blood lipid, and is not easy to cause diarrhea. High content of omega-3 polyunsaturated fatty acid, and can improve immunity and regulate inflammatory reaction. Low volume load, no edema. Moderate viscosity, easy eating, and avoiding choking when the swallowing function is weakened.
2. The fat emulsion can effectively supplement EPA, DHA and energy required by patients, and has the advantages of good stability, high biological absorptivity, high energy density, more reasonable medicinal economy and the like.
3. The product obviously delays the degradation of EPA and DHA during the storage process, the peroxide value is slowly increased, no fishy smell or rancid smell is generated, and the quality change caused by oxygen, illumination and the like is effectively delayed.
4. The preparation process of the fat emulsion is simple and convenient, and the fat emulsion is convenient for industrial production.
Drawings
FIG. 1 shows the fat contents of the samples of test example 3 at 0, 3, 6 and 12 months
FIG. 2 shows the EPA content, DHA content and peroxide number of the samples of test example 3 at 0, 3, 6 and 12 months.
Detailed Description
The present invention is described below with reference to examples. The invention is not limited to the examples.
Example 1: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000081
the preparation of the fat emulsion comprises the following steps:
(1) adding sucralose, xanthan gum and food essence into preheated purified water, controlling the temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolving to obtain water phase.
(2) Adding monoglyceride, diglycerol fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersing to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) Sterilizing the product in a wet heat sterilizing cabinet by water bath at 121 deg.C0And (5) taking the value of 15 minutes to obtain the product.
Example 2: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000091
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding sucralose, xanthan gum and food essence into preheated purified water, controlling the temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolving to obtain water phase.
(2) Adding monoglyceride, diglycerol fatty acid ester and tert-butylhydroquinone into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersed to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained primary emulsion at 60 deg.C under 600 bar.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) Sterilizing the product in a wet heat sterilizing cabinet by water bath at 121 deg.C0And (5) taking the value of 15 minutes to obtain the product.
Example 3: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000101
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding sucralose, sodium carboxymethylcellulose, sodium caseinate and food essence into preheated purified water, controlling the temperature at 60-70 ℃, and stirring at 6000r/min until the sucralose, the sodium carboxymethylcellulose, the sodium caseinate and the food essence are completely dissolved to obtain a water phase.
(2) Adding citric acid fatty glyceride, diacetyl tartaric acid monoglyceride and tert-butyl hydroquinone into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersing to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) Sterilizing the product in a wet heat sterilizing cabinet by water bath at 121 deg.C0And (5) obtaining the product after 15 minutes.
Example 4: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000111
Figure BDA0002843152130000121
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding sucralose, sodium carboxymethylcellulose, sodium caseinate and food essence into preheated purified water, controlling the temperature at 60-70 ℃, and stirring at 6000r/min until the sucralose, the sodium carboxymethylcellulose, the sodium caseinate and the food essence are completely dissolved to obtain a water phase.
(2) Adding polyglycerol fatty acid ester, diacetyl tartaric acid ester of mono-and diglycerides, and sodium ascorbate into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling temperature at 60-70 deg.C, and stirring at 10000r/min to completely disperse to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) Sterilizing the product in a wet heat sterilizing cabinet by water bath at 121 deg.C0And (5) taking the value of 15 minutes to obtain the product.
Example 5: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000122
Figure BDA0002843152130000131
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding xylitol, sodium carboxymethylcellulose and food essence into preheated purified water, controlling temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding monoglyceride, diglycerol fatty acid ester and sodium ascorbate into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling temperature at 60-70 deg.C, and stirring at 10000r/min to completely disperse to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) Sterilizing the product in a wet heat sterilizing cabinet by water bath at 121 deg.C0And (5) taking the value of 15 minutes to obtain the product.
Example 6: preparation of fat emulsion
The fat milk comprises the following components:
Figure BDA0002843152130000132
Figure BDA0002843152130000141
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding erythritol, microcrystalline cellulose and food essence into preheated purified water, controlling the temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding monoglyceride, diglycerol fatty acid ester, polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersing to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Example 7: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000142
Figure BDA0002843152130000151
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding xylitol, microcrystalline cellulose, and food essence into preheated purified water, controlling temperature at 60-70 deg.C, stirring at 6000r/min to completely dissolve, and obtaining water phase.
(2) Adding citric acid fatty glyceride, polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersing to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Example 8: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000161
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding xylitol, xanthan gum and food essence into preheated purified water, controlling temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding citric acid fatty acid glyceride, polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersed to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Example 9: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000171
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding xylitol, xanthan gum and food essence into preheated purified water, controlling temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding citric acid fatty acid glyceride, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling temperature at 60-70 deg.C, and stirring at 10000r/min to completely disperse to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Example 10: preparation of fat emulsion
The fat milk comprises the following components:
Figure BDA0002843152130000181
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding erythritol, xanthan gum and food essence into preheated purified water, controlling temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding citric acid fatty acid glyceride, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling temperature at 60-70 deg.C, and stirring at 10000r/min to completely disperse to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing, and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Example 11: preparation of fat emulsion
The fat milk comprises the following components:
Figure BDA0002843152130000191
Figure BDA0002843152130000201
the preparation method of the fat milk comprises the following steps: the method comprises the following steps:
(1) adding xylitol, xanthan gum, sodium caseinate, and food essence into preheated purified water, controlling temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding citric acid fatty acid glyceride, mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling temperature at 60-70 deg.C, and stirring at 10000r/min to completely disperse to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing, and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Example 12: preparation of fat emulsions
The fat milk comprises the following components:
Figure BDA0002843152130000202
Figure BDA0002843152130000211
the preparation method of the fat milk comprises the following steps:
(1) adding erythritol, xanthan gum and food essence into preheated purified water, controlling temperature at 60-70 deg.C, and stirring at 6000r/min until completely dissolved to obtain water phase.
(2) Adding citric acid fatty acid glyceride, mono-diglycerol fatty acid ester, diacetyl tartaric acid monoglyceride and vitamin E into preheated low erucic acid rapeseed oil, medium chain triglyceride and fish oil, controlling the temperature at 60-70 deg.C, and stirring at 10000r/min until completely dispersing to obtain oil phase.
(3) Mixing the oil phase and the water phase, and shearing at 10000r/min for 30min to obtain primary emulsion; homogenizing the obtained colostrum at 60 deg.C under 600bar under high pressure.
(4) Filling the homogenized emulsion into a glass bottle, sealing, and sealing.
(5) And (3) placing the product in a damp-heat sterilization cabinet for water bath sterilization at the sterilization temperature of 121 ℃ for 15 minutes under the F0 value, thus obtaining the product.
Test example 1 high temperature stability test of emulsion
The emulsion obtained in example 1 was placed in a sealed clean container at 60 ℃ for 10 days, and samples were taken on days 0, 1, 3, 5, and 10, respectively.
TABLE 1 high temperature stability test results
Figure BDA0002843152130000212
Figure BDA0002843152130000221
Test example 2 Long-term stability study of emulsion
The emulsion prepared in example 1 was placed at 25 ℃. + -. 2 ℃ and humidity RH 60%. + -. 10%, and periodically sampled at 0, 3, 6, 9, and 12 months, respectively, to observe its properties and uniformity, and to detect odor. The results are shown in Table 2.
TABLE 2 Room temperature sample Retention stability study
Figure BDA0002843152130000222
Test example 3 Long-term stability study of emulsion
The emulsion prepared in example 1 was placed at 25 ℃. + -. 2 ℃ and humidity RH 60%. + -. 10%, and periodically sampled at 0, 3, 6, 9, and 12 months, respectively, to detect its fat content, EPA content, DHA content, and peroxide value, as shown in FIGS. 1-2.
The above description of the specific embodiments of the present invention is not intended to limit the present invention, and those skilled in the art may make various changes and modifications according to the present invention without departing from the spirit of the present invention, which is defined in the appended claims.

Claims (34)

1. The high-energy-density fat emulsion is characterized in that the content of canola oil in the fat emulsion is 10-40% (w/w), the content of medium-chain triglyceride is 10-45% (w/w), the content of fish oil is 0.5-10% (w/w), the content of a compound emulsifier is 2-8% (w/w), the content of a sweetening agent is 0.01-8% (w/w), the content of a thickening agent is 0.05-3% (w/w), the content of a food essence is 0.05-5% (w/w), and the content of an antioxidant is 0.005-0.05% (w/w), wherein the compound emulsifier is selected from citric acid fatty glyceride, mono-diglycerol fatty acid ester, polyglycerol fatty acid ester, diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, Any two or more of sodium caseinate in combination.
2. The emulsion of claim 1, wherein the canola oil content of the emulsion is 15-35% (w/w).
3. The emulsion of claim 2, wherein the canola oil content of the emulsion is 18-30% (w/w).
4. The emulsion of claim 3, wherein the canola oil content of the emulsion is 20-25% (w/w).
5. The emulsion of claim 1, wherein the medium chain triglyceride content of the emulsion is 15-40% (w/w).
6. The emulsion of claim 5, wherein the medium chain triglyceride content of the emulsion is 20-35% (w/w).
7. The emulsion of claim 6, wherein the medium chain triglyceride content of the emulsion is from 25% to 30% (w/w).
8. The emulsion of claim 1, wherein the fish oil content of the emulsion is 1-8% (w/w).
9. The emulsion of claim 8, wherein the fish oil content of the emulsion is 2-5% (w/w).
10. The emulsion of claim 9, wherein the fish oil content of the emulsion is 3-4% (w/w).
11. The emulsion of claim 1, wherein the fish oil has an omega-3 unsaturated fatty acid content of 50-80% (w/w).
12. The emulsion of claim 11, wherein the fish oil has an omega-3 unsaturated fatty acid content of 55-75% (w/w).
13. The emulsion of claim 1, wherein the complex emulsifier is present in the emulsion in an amount of 3-5% (w/w).
14. The emulsion of claim 13, wherein the complex emulsifier is present in the emulsion in an amount of 3.5-4.5% (w/w).
15. The emulsion of claim 1, wherein the thickener is present in the emulsion in an amount of 0.1-1.5% (w/w).
16. The emulsion of claim 15, wherein the thickener is present in the emulsion in an amount of 0.2-0.6% (w/w).
17. The emulsion of claim 1, wherein the thickener is selected from any one of xanthan gum, sodium carboxymethylcellulose, microcrystalline cellulose, gum arabic, guar gum, β -cyclodextrin, or a combination thereof.
18. The emulsion of claim 1, wherein the antioxidant is present in the emulsion in an amount of 0.008% to 0.014% (w/w).
19. The emulsion of claim 18, wherein the antioxidant is present in the emulsion in an amount of 0.01-0.012% (w/w).
20. The emulsion of claim 1, wherein the antioxidant is selected from any one of vitamin C, vitamin E, tertbutylhydroquinone, butylhydroxyanisole, dibutylhydroxytoluene, or combinations thereof.
21. The emulsion of claim 1, wherein the sweetener content of the emulsion is 0.02-6% (w/w).
22. The emulsion of claim 21, wherein the sweetener content of the emulsion is 1-5% (w/w).
23. The emulsion of claim 22, wherein the sweetener content of the emulsion is 3-4% (w/w).
24. The emulsion of claim 1, wherein the sweetener is selected from any one of erythritol, xylitol, mogroside, sucralose, or combinations thereof.
25. The emulsion of claim 1, wherein the food flavor content of the emulsion is 0.1-3% (w/w).
26. The emulsion of claim 25, wherein the food flavor content of the emulsion is 0.2-2.5% (w/w).
27. The emulsion of claim 26, wherein the food flavor content of the emulsion is 1-2% (w/w).
28. The emulsion of claim 1, wherein the emulsion comprises canola oil in an amount of 15-35% (w/w), medium chain triglycerides in an amount of 15-40% (w/w), fish oil in an amount of 1-8% (w/w), a complex emulsifier in an amount of 2-8% (w/w), a sweetener in an amount of 0.02-6% (w/w), a thickener in an amount of 0.05-3% (w/w), a food flavor in an amount of 0.1-3% (w/w), and an antioxidant in an amount of 0.005-0.05% (w/w), wherein the complex emulsifier is a citric acid fatty acid glyceride, a mono-di-glyceride, a polyglyceryl fatty acid ester, a diacetyltartaric acid monoglyceride, a sucrose fatty acid ester, Any two or more of sodium caseinate in combination.
29. The emulsion of claim 1, wherein the emulsion comprises canola oil in an amount of 18-30% (w/w), medium chain triglycerides in an amount of 20-35% (w/w), fish oil in an amount of 2-5% (w/w), a complex emulsifier in an amount of 3-5% (w/w), a sweetener in an amount of 1-5% (w/w), a thickener in an amount of 0.1-1.5% (w/w), a food flavor in an amount of 0.2-2.5% (w/w), and an antioxidant in an amount of 0.008-0.014% (w/w), and the complex emulsifier is selected from the group consisting of citric acid fatty acid glycerides, mono-di-glycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono-di-glycerides, sucrose fatty acid esters, Any two or more of sodium caseinate in combination.
30. The emulsion of claim 1, wherein the emulsion comprises canola oil in an amount of 20-25% (w/w), medium chain triglycerides in an amount of 25-30% (w/w), fish oil in an amount of 3-4% (w/w), a complex emulsifier in an amount of 3.5-4.5% (w/w), a sweetener in an amount of 3-4% (w/w), a thickener in an amount of 0.2-0.6% (w/w), a food flavor in an amount of 1-2% (w/w), and an antioxidant in an amount of 0.01-0.012% (w/w), wherein the complex emulsifier is selected from the group consisting of citric acid fatty acid glycerides, mono-di-fatty acid esters, polyglyceryl fatty acid esters, diacetyltartaric acid monoglycerides and diglycerides, sucrose fatty acid esters, Any two or more of sodium caseinate in combination.
31. The emulsion of claim 1, wherein the emulsion has a pH of 4-7.
32. The emulsion of claim 31, wherein the emulsion has a pH of 5-6.
33. Use of the high energy density fat emulsion according to any one of claims 1-32 for the preparation of a supplemental product for energy, DHA, EPA deficient patients.
34. The use of claim 33, wherein said energy-deficient patient is selected from any one of patients who are unable or unwilling to eat normally, patients who need high calories, critical patients, mechanically ventilated patients, phase-selective surgery patients, trauma patients, infection patients, surgical critical patients, medically critical patients, poisoned patients, burn patients, oncology patients, vicious patients, people with limited fluid intake, patients with malnutrition, patients with malabsorption, patients with systemic inflammatory response syndrome, patients with acute lung injury, patients with acute respiratory distress syndrome.
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US5223285A (en) * 1992-03-31 1993-06-29 Abbott Laboratories Nutritional product for pulmonary patients
CN1965806A (en) * 2006-11-09 2007-05-23 华瑞制药有限公司 Fat emulsion injection liquid containing soybean oil, medium chain triglyceride, olive oil and fish oil and method for preparing the same

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US5480872A (en) * 1993-05-28 1996-01-02 Abbott Laboratories Method of providing enternal nutritional support to persons infected with human immunodeficiency virus
DE19757414A1 (en) * 1997-12-23 1999-07-01 Nutricia Nv Fat blend
CN104739764B (en) * 2013-12-31 2017-10-27 四川科伦药业股份有限公司 A kind of fat emulsion injection and preparation method thereof

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US5223285A (en) * 1992-03-31 1993-06-29 Abbott Laboratories Nutritional product for pulmonary patients
CN1965806A (en) * 2006-11-09 2007-05-23 华瑞制药有限公司 Fat emulsion injection liquid containing soybean oil, medium chain triglyceride, olive oil and fish oil and method for preparing the same

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