CN1374838A - 稳定液体营养产品的方法以及如此稳定的产品 - Google Patents
稳定液体营养产品的方法以及如此稳定的产品 Download PDFInfo
- Publication number
- CN1374838A CN1374838A CN00806203A CN00806203A CN1374838A CN 1374838 A CN1374838 A CN 1374838A CN 00806203 A CN00806203 A CN 00806203A CN 00806203 A CN00806203 A CN 00806203A CN 1374838 A CN1374838 A CN 1374838A
- Authority
- CN
- China
- Prior art keywords
- product
- nutrition product
- guar gum
- calorific value
- high amylose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 239000000665 guar gum Substances 0.000 claims abstract description 55
- 235000010417 guar gum Nutrition 0.000 claims abstract description 55
- 229960002154 guar gum Drugs 0.000 claims abstract description 55
- 229920001685 Amylomaize Polymers 0.000 claims abstract description 34
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 15
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- 235000019742 Vitamins premix Nutrition 0.000 description 1
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- GPSAAQWVJOVCBK-UHFFFAOYSA-N [K].[K].[K].OC(=O)CC(O)(C(O)=O)CC(O)=O Chemical compound [K].[K].[K].OC(=O)CC(O)(C(O)=O)CC(O)=O GPSAAQWVJOVCBK-UHFFFAOYSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
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- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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- 238000012546 transfer Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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- 230000001228 trophic effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K33/00—Medicinal preparations containing inorganic active ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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Abstract
本发明公开了营养液及其制备方法。该溶液包括蛋白质、脂质、以及包括高直链淀粉和瓜尔胶的碳水化合物源。
Description
发明背景
本发明通常涉及患者的治疗以及用于治疗患者的产品。更具体地说,本发明涉及向患者提供营养支持的肠内溶液。
当然,已知在医院或其它保健环境(包括家里)需要营养时向患者供给肠内或非肠道营养液。非肠道营养液包括通过IV系统向患者经静脉注射的溶液。肠内产品包括包括典型地通过鼻胃给食管向患者的胃肠系统供给的产品。
已设计出向患者提供肠内营养支持的各种不同产品。这些产品中有些被设计成提供所有必需的营养物。另一方面,许多肠内产品还可以用作正常膳食的补充物。这些产品中一些涉及特定病症,而其它产品更常规和更广泛地是向不能通过食用食品的常规方式获取所需营养物的患者提供营养支持。
根据肠内溶液的指征,可以改变配方,例如某些患者人群可能需要增加的蛋白质量。同样,某些患者人群可能需要经过水解或非完整的蛋白质。
营养肠内产品包括:Glytrol;NutriHep;NutriVent;Probalance;RenalCal;Crucial;Peptamen;Peptamen VHP;NuBasics;NuBasics VHP;Entrition;Nutren;Reablian;Reablian HN;Replete;Travasorb;Peptamen Jr.和Elementra,它们都可以从NestléClinical Nutrition,Deerfield,Illinois获得。许多其它厂商销售包括Ross实验室(Abbott实验室分部)、Mead Johnson和Novartis的肠内营养产品。
在某些肠内产品中已观察到乳清分离。这种物理不稳定性降低了产品的雅致。而且,当一些消费者考虑产品质量和可接受性时可能带来负面影响,即使这种乳清分离不会不利地影响产品的质量或功效。
因此需要提高至少某些肠内溶液的稳定性。
发明简述
本发明提供了稳定包括肠内溶液的营养产品的方法。此外,本发明提供了如此稳定的溶液。
为此,本发明提供了含有蛋白源、脂质源以及包括高直链淀粉和瓜尔胶的碳水化合物的肠内制品。
在一个实施方式中,蛋白源占总热值的约10%-约25%。
在一个实施方式中,脂质源占总热值的约25%-约50%。
在一个实施方式中,碳水化合物占总热值的约40%-约60%。
优选高直链淀粉含有至少约50%直链淀粉。
在一个实施方式中,高直链淀粉和瓜尔胶之和占总含热量的约2.25%-约7.5%。
在一个实施方式中,高直链淀粉占总含热量的约2%-约6.5%。
在一个实施方式中,产品包括黄原胶。
在一个实施方式中,瓜尔胶占总含热量的0.25%-约1.0%。
在一个实施方式中,高直链淀粉与瓜尔胶的重量比约为2.5∶1-16∶1。
在一个实施方式中,产品包括角叉菜胶。
在另一实施方式中,本发明提供了一种肠内产品,它含有经过水解的乳清蛋白源、脂质源、和足够防止乳清分离量的稳定剂,该稳定剂包括高直链淀粉和瓜尔胶。
在一个实施方式中,蛋白源占总热值的约10%-约25%。
在一个实施方式中,脂质源占总热值的约25%-约50%。
在一个实施方式中,高直链淀粉和瓜尔胶之和占总热量的约2.25%-约7.50%。
在一个实施方式中,高直链淀粉占总含热量的约2.0%-约6.5%。
在一个实施方式中,瓜尔胶占总含热量的0.25%-约1.0%。
在一个实施方式中,高直链淀粉与瓜尔胶的重量比约为2.5∶1-16∶1。
在一个实施方式中,脂质源包括中链和长链甘油三酸酯。
在一个实施方式中,1500Kcal的产品提供至少100%U.S.RDA(美国推荐每日允许量)的维生素和矿物质。
在一个实施方式中,产品的含热量为约1.0Kcal/m1。
在本发明的又一实施方式中,提供了一种稳定肠内溶液的方法。该方法包括向肠内溶液中加入稳定量的高直链淀粉和瓜尔胶的步骤。
因此,本发明的一个优点在于提供了包括具有更大稳定性的肠内溶液的营养产品。
本发明的又一优点在于提供了营养产品的稳定体系。
而且,本发明的一个优点在于提供了具有改进的组分相容性,特别是淀粉和树胶的相容性的营养产品。
而且,本发明的一个优点在于提供了一种肠内溶液,该溶液包括稳定地组合有淀粉和树胶的经过水解的乳清蛋白。
而且,本发明的一个优点在于提供了稳定肠内溶液的方法。
此外,本发明的一个优点是提供了改进的肠内溶液。
而且,本发明的一个优点是在肠内产品中,即使不是消除,也基本上减少了乳清的分离。
本发明的另一个优点在于提供了一种稳定淀粉和树胶组合物的方法。
本发明的其它特征和优点描述在本优选实施方式和附图的详细说明中,并由此将是显而易见的。
附图简述
图1图示了根据实施例1淀粉和树胶对粘度和沉淀的影响。
图2图示了根据实施例1在贮藏过程中产品的粘度。
本优选实施方式的详细说明
本发明提供了包括肠内溶液的营养产品的稳定方法。此外,本发明提供了如此稳定的包括肠内溶液的营养产品。
在某些肠内溶液中已观察到乳清分离。在稳定性研究过程中已发现,在含有经过水解的蛋白质的许多肠内产品中乳清分离是由于淀粉和树胶配方。例如,在Nestlé产品Peptamen中,将多糖和瓜尔胶用于制品中。尤其是该多糖为Melojel淀粉。已观察到Peptamen在一定环境下遭受乳清分离。出人意料地发现,该分离可以通过提供不同淀粉和树胶组合来消除。
在这方面,出人意料地发现,通过提供淀粉和树胶的稳定组合可以提高至少某些肠内产品的稳定性。可以在不需要任意其它标志变化的情况下将该淀粉和树胶混合物加入产品中,同时消除任意可能的乳清分离。
尤其是发现,使用高直链淀粉和瓜尔胶稳定肠内产品,特别是含有经过水解的蛋白质的那些产品。优选该高直链淀粉含有至少约50%直链淀粉,最优选约70%直链淀粉。优选该高直链淀粉和瓜尔胶作为一个组合占产品含热量的约2.25%-约7.5%。优选高直链淀粉与瓜尔胶的重量比约为2.5∶1-16∶1;更优选约8∶1-约12∶1。优选高直链淀粉占产品含热量的约2.0%-6.5%。优选瓜尔胶占产品含热量的约0.25%-约1.0%。
除了高直链淀粉和瓜尔胶的稳定体系之外,产品将包括蛋白源、脂质源、维生素和矿物质。优选蛋白源占产品含热量的约10%-约25%,更优选约12%-约20%。优选蛋白质为经过水解的蛋白质例如经过水解的乳清或经过水解的酪蛋白。优选脂质源占产品含热量的约25%-约50%,更优选约30%-约40%。优选脂质为长链甘油三酸酯(LCTS)和中链甘油三酸酯(MCTS)。优选碳水化合物源占产品含热量的约40%-约60%,更优选约45%-55%。在一个优选实施方式中,在1500Kcal产品(1500ml)中产品提供至少100%U.S.RDA的维生素和矿物质。
通过实施例,并非限制性,本发明的实施例如下:营养组成 量 %U.S.RDA*蛋白质 10g **碳水化合物*** 31.8g 22脂肪**** 9.8g **水 220ml **维生素A 1000 I.U. 20维生素D 70 I.U. 18维生素E 7 I.U. 23维生素K 20mcg **维生素C 35mg 58硫胺素(B1) 0.5mg 33核黄素(B2) 0.6mg 35烟酸 7mg 35维生素B6 1mg 50叶酸 135mcg 34泛酸 3.5mg 35维生素B12 2mcg 33生物素 100mcg 33 胆碱 112mg **牛磺酸 20mg **L-肉碱 20mg **钙 200mg 20磷 175mg 18镁 100mg 25锌 3.5mg 23铁 3mg 17铜 0.35mg 18锰 0.68mg **碘 25mcg 17钠 125mg**钾 313mg **氯离子 250mg **铬 10mcg **钼 30mcg **硒 10mcg *** %U.S.RDA成人和4岁或更大小孩的推荐每日供给量** U.S.RDA没有规定*** 包括高直链淀粉-70%直链淀粉(产品热值的4%)和瓜尔胶(产品热值的0.4%)
****MCT提供6.75g/250ml
通过实施例,并非限制性,与本发明相关的试验如下:
试验1
Peptamen为以经过水解的乳清蛋白为基础的肠内溶液,它是通过UHT法并无菌灌装到罐和无菌小袋中生产的。在一些Peptamen产品中观察到乳清分离。该乳清通常在2周内出现,并且在比高温(86°F和100°F)低的温度(40°F和72°F)下出现得更快。
已出人意料地测出,在Peptamen中的乳清分离是由于在淀粉和瓜尔胶之间的热力学不相容性。该研究的目的在于证明淀粉和树胶的相容性,并且确定Peptamen型体系的最佳多糖组合。方法学:
将以经过水解的乳清(参见表1)为基础的Peptamen制品用作评价淀粉和树胶的相容性的基质。这些淀粉包括Melojel(低直链淀粉)(来自National Starch的25%直链淀粉)和Eurylon 7(高直链淀粉)(来自Roquette的70%直链淀粉)。评价的树胶包括瓜尔胶和黄原胶(Keltrol SF)。也评价了黄原胶和瓜尔胶的50∶50的混合物。此外还评价ι角叉菜胶和κ角叉菜胶的混合物,从而确定其对乳清分离的影响。
变化方案试样(variables)是在40°F、72°F、86°F和100°F条件下贮藏并以2周间隔评价乳清分离和粘度变化。此外,将新鲜样品从罐中转移到无菌广口瓶中并在室温下贮藏,肉眼观测这些样品。
表1
MELOJEL EURYLON 7 MELOJEL
低直链淀粉 高直链淀粉 低直链淀粉
瓜尔胶 瓜尔胶 瓜尔胶/角叉
菜胶
组分 % % %液态水解过的乳清 38.593 38.593 38.593
MCT油 2.630 2.630 2.630
大豆油 0.624 0.624 0.624
卵磷脂 0.200 0.200 0.200麦芽糖糊精10 DE 10.4000 10.9000 10.4000玉米淀粉-MELOJEL 1.6100 - 1.6100玉米淀粉-EURYLON 7 - 1.1000 -
瓜尔胶 0.1177 0.1177 0.1177角叉菜胶VISCARIN - - 0.005角叉菜胶SEAKEM - - 0.025
柠檬酸三钾 0.0897 0.0897 0.0897
柠檬酸钠*2H2O 0.0250 0.0250 0.0250
氯化钾 0.0557 0.0557 0.0557
无水磷酸氢二钠 0.0830 0.0830 0.0830
柠檬酸钙*4H2O 0.0603 0.0603 0.0603
磷酸三钙 0.1193 0.1193 0.1193
氯化镁*6H2O 0.1280 0.1280 0.1280
氧化镁 0.0160 0.0160 0.0160
L-肉碱 0.0120 0.0120 0.0120
氯化胆碱 0.0660 0.0660 0.0660
矿物预混物 0.0430 0.0430 0.0430
β胡萝卜素1% 0.0130 0.0130 0.0130
维生素预混物 0.1347 0.1347 0.1347
标准化水 44.9796 44.9896 44.9496
100.0000 100.0000结果:淀粉和树胶组合对乳清分离和沉淀的影响:
当以这样一些工业批次存在时,含Melojel淀粉和瓜尔胶的对照样品在上层中有乳清。与含有Melojel淀粉的那些相比,含有Eurylon 7淀粉和瓜尔胶的制品产生最少乳清或者不产生乳清。在含有瓜尔胶或含有黄原胶与Melojel淀粉组合的样品中的分离量相似。
然而,在含有瓜尔胶和黄原胶与Melojel淀粉的混合物的样品中以较慢的速度出现乳清分离。分离程度仍然大于含瓜尔胶和Eurylon 7淀粉的各变化方案试样中的。向Melojel淀粉/瓜尔胶组合中加入角叉菜胶显著减少乳清分离。没有何树胶的含Melojel淀粉或者含Eurylon淀粉的制品都没有乳清分离,然而在罐底部有盐沉淀和轻微乳清分离,并且明显有大量的奶油分离。
该Eurylon 7淀粉和瓜尔胶制品稳定,与其各自的有分离Melojel淀粉制品具有相似的粘度。因此,显而易见,在Peptamen常规制品中,乳清分离与产品粘度无关(参见下表2)。然而其粘度的确显示出与沉淀相关(参见图1)。
与具有较高粘度的含有树胶的制品相比,没有加瓜尔胶的制品的粘度低,且盐沉淀大。仅有Eurylon 7淀粉的变化方案试样比仅有Melojel(低直链淀粉)淀粉的沉淀量略少。加入到Melojel淀粉制品中的角叉菜胶使粘度略有增加,并且沉淀物略有减少。然而,仍然可以观察到沉淀,并且比含Melojel淀粉和瓜尔胶的样品显著得多。
表2.在72°F下贮藏3个月之后的乳清和粘度
编号 | 淀粉 | 用量 | 树胶 | 用量 | 乳清(ml/340ml) | 粘度Cp* |
1363-79A | Melojel | 1.6% | 瓜尔胶 | 0.117 | 150 | 47 |
1363-80C | Eurylon 7 | 1.1% | 瓜尔胶 | 0.117 | 5 | 44 |
1363-109B | Hylon VII | 1.1% | 瓜尔胶 | 0.117 | 5 | 43 |
1363-79C | Melojel | 1.6% | 黄原胶 | 0.117 | 165 | 55 |
1363-87C | Eurylon 7 | 1.1% | 黄原胶 | 0.117 | 5 | 55 |
1363-71B | Melojel | 1.6% | 瓜尔胶/黄原胶 | 0.0525/0.0525 | 70 | 55 |
1363-71C | Eurylon 7 | 1.1% | 瓜尔胶/黄原胶 | 0.0525/0.0525 | 0 | 72 |
1363-79B | Melojel | 1.6% | 无 | 0 | 20 | 17 |
1363-80A | Eurylon 7 | 1.1% | 无 | 0 | 5 | 12 |
1363-72C | Melojel | 1.6% | 瓜尔胶+角叉菜胶 | 0.117 | 0 | 52 |
1363-87B | Melojel | 1.6% | 仅有角叉菜胶 | 0 | 20 | 19 |
*使用带有1号纺锤的Brookfield LV-DV-1粘度计在60rpm下测定的粘度;产品温度@70°F。
在不同温度即40°F和100°F下贮藏显示,Eurylon 7淀粉更稳定,并且在所有试验贮藏条件下与Melojel淀粉相同,根本没有出现乳清。在室温下持续3个月都稳定的该Melojel淀粉/瓜尔胶/角叉菜胶变化方案试样在40°F下具有一些乳清分离,然而明显低于没有加角叉菜胶的(50ml相对150ml)。在72°F和100°F条件下贮藏时Eurylon 7的粘度都没有明显改变(参见图2)。在100°F下,这些Eurylon 7各变化方案试样也呈现出比Melojel淀粉低的粘度变化。结论:
3个月之后的稳定性研究显示,在Peptamen中,如Eurylon 7和Hylon 7(National Starch Co.)的高直链淀粉比Melojel淀粉更能与瓜尔胶和黄原胶相容。向含有Melojel淀粉和瓜尔胶的体系中加入角叉菜胶(ι/κ混合物)也能有效地减少乳清出现。
从制品中除去瓜尔胶的确导致了乳清显著降低,然而由于产品的粘度低而导致了不溶性盐沉淀。
应理解的是本文所述的本优选实施方式的各种改变和改进对本领域技术人员将是显而易见的。这些改变和改进可以在不背离本发明精神和范围的情况下并且在不消除其打算的优点的情况下进行。因此有意地将这些改变和改进通过所附权利要求书覆盖。
Claims (31)
1.一种营养产品,含有:
蛋白源;
脂质源;和
包括高直链淀粉和瓜尔胶的碳水化合物源。
2.如权利要求1的营养产品,其中:
蛋白源占总热值的约10%-约25%。
3.如权利要求1的营养产品,其中脂质源占总热值的约25%-约50%。
4.如权利要求1的营养产品,其中高直链淀粉和瓜尔胶之和占总热值的约2.25%-约7.5%。
5.如权利要求1的营养产品,其中高直链淀粉占总热值的约2.0%-约6.5%。
6.如权利要求1的营养产品,其中瓜尔胶占总热值的0.25%-约1.0%。
7.如权利要求1的营养产品,其中高直链淀粉包括至少约50%重量的直链淀粉。
8.如权利要求1的营养产品,其中高直链淀粉与瓜尔胶的重量比约为2.5∶1-16∶1。
9.如权利要求1的营养产品,包括角叉菜胶。
10.如权利要求1的营养产品,其中碳水化合物源占热值的约40%-约60%。
11.如权利要求1的营养产品,其中将产品设计为肠内产品。
12.如权利要求1的营养产品,包括黄原胶。
13.一种营养产品,含有:
经过水解的乳清蛋白源;
脂质源;和
足够减少乳清分离量的稳定剂,该稳定剂包括高直链淀粉和瓜尔胶。
14.如权利要求13的营养产品,其中:
蛋白源占总热值的约10%-约25%。
15.如权利要求13的营养产品,其中脂质源占总热值的约25%-约50%。
16.如权利要求13的营养产品,其中高直链淀粉和瓜尔胶之和占总热值的约2.25%-约7.50%。
17.如权利要求13的营养产品,其中高直链淀粉占总热值的约2.0%-约6.5%。
18.如权利要求13的营养产品,其中瓜尔胶占总热值的0.25%-约1.0%。
19.如权利要求13的营养产品,其中高直链淀粉与瓜尔胶的重量比约为2.5∶1-16∶1。
20.如权利要求13的营养产品,其中1500Kcal的产品包括至少100%U.S.RDA的维生素和矿物质。
21.如权利要求13的营养产品,其中产品包括角叉菜胶。
22.如权利要求13的营养产品,其中碳水化合物源占热值的约40-约60%。
23.如权利要求13的营养产品,其中高直链淀粉含有至少约50%重量的直链淀粉。
24.如权利要求13的营养产品,其中将产品设计为肠内产品。
25.如权利要求13的营养产品,包括黄原胶。
26.一种稳定肠内溶液的方法,包括向肠内溶液中加入稳定量的高直链淀粉和瓜尔胶的步骤。
27.如权利要求26的方法,其中高直链淀粉和瓜尔胶之和占总热值的约2.25%-约7.50%。
28.如权利要求26的方法,其中高直链淀粉占总热值的约2.0%-约6.5%。
29.如权利要求26的方法,其中瓜尔胶占总热值的0.25%-约1.0%。
30.如权利要求26的方法,其中高直链淀粉含有至少约50%重量的直链淀粉。
31.一种营养产品,含有:
经过水解的乳清蛋白源;
脂质源;和
足够减少乳清分离量的稳定剂,该稳定剂包括角叉菜胶、淀粉和瓜尔胶。
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US09/291,830 US6355609B1 (en) | 1999-04-14 | 1999-04-14 | Methods for stabilizing liquid nutritional products and products so stabilized |
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CN103402371A (zh) * | 2011-03-01 | 2013-11-20 | 雀巢产品技术援助有限公司 | 促进食物团块安全吞咽的拉伸粘度 |
CN106974265A (zh) * | 2016-01-19 | 2017-07-25 | 江苏恒瑞医药股份有限公司 | 一种肠内营养组合物 |
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US6355609B1 (en) * | 1999-04-14 | 2002-03-12 | Nestec S.A. | Methods for stabilizing liquid nutritional products and products so stabilized |
US20030194468A1 (en) * | 2002-04-12 | 2003-10-16 | Amy Konkoly | Dairy beverage and method of preparation thereof |
GB0213612D0 (en) * | 2002-06-13 | 2002-07-24 | Novartis Nutrition Ag | Organic compounds |
US7323206B1 (en) | 2003-03-04 | 2008-01-29 | B. Braun Medical Inc. | Reagents and methods for all-in-one total parenteral nutrition for neonates and infants |
CA2581605C (en) * | 2004-10-12 | 2014-12-30 | Meiji Dairies Corporation | Enteral nutrient |
CA2626398C (en) | 2005-10-24 | 2011-04-19 | Nestec S.A. | Dietary fiber formulation and method of administration |
CN101511206B (zh) | 2006-07-13 | 2013-07-17 | 雀巢产品技术援助有限公司 | 用于液体营养组合物的稳定剂系统 |
MY148276A (en) * | 2006-10-19 | 2013-03-29 | Nestec Sa | Long-term feed- elderly |
CN101528066A (zh) * | 2006-10-19 | 2009-09-09 | 雀巢产品技术援助有限公司 | 癌症患者的长期喂饲 |
AU2010315598B2 (en) * | 2009-10-26 | 2014-06-12 | Société des Produits Nestlé S.A. | Stable thickener formulations |
JP2015501649A (ja) * | 2011-12-15 | 2015-01-19 | ネステク ソシエテ アノニム | 食塊の安全な嚥下を促進するための伸長粘度 |
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CN103402371A (zh) * | 2011-03-01 | 2013-11-20 | 雀巢产品技术援助有限公司 | 促进食物团块安全吞咽的拉伸粘度 |
CN106974265A (zh) * | 2016-01-19 | 2017-07-25 | 江苏恒瑞医药股份有限公司 | 一种肠内营养组合物 |
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IL145858A0 (en) | 2002-07-25 |
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CN1184903C (zh) | 2005-01-19 |
BR0009728A (pt) | 2002-01-02 |
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ATE324799T1 (de) | 2006-06-15 |
JP5441267B2 (ja) | 2014-03-12 |
EP1225809B1 (en) | 2006-05-03 |
BR0009728B1 (pt) | 2013-08-27 |
AU767090B2 (en) | 2003-10-30 |
US7084107B1 (en) | 2006-08-01 |
DE60027746D1 (de) | 2006-06-08 |
IL145858A (en) | 2006-07-05 |
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JP2011012078A (ja) | 2011-01-20 |
DE60027746T2 (de) | 2007-04-26 |
CA2369175C (en) | 2011-01-25 |
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