CS277598B6 - Powder mixture for liquid feeding stuff preparation - Google Patents

Abstract

Nutritionally balanced powder mixture for preparation liquid nutrition for oral administration and gavage, based on a mixture of vegetable oils, phospholipoproteins, polysaccharides, vitamins and others nutritionally important substances contains 4 to 35 weight parts of vegetable oils and 4 to 40 parts by weight synthetic phospholipoproteins consisting of 1 to 30 parts by weight of phospholipids and 70 to 99% by weight of phospholipids; parts protein. Liquid nutrition is prepared by mixing powder blends in bacteriologically safe water to a solution with an osmolality of 250 to 400 mmol.l'1. It is used in hospitalized nutrition patients and convalescents.

Description

The present invention relates to a nutritionally balanced powder composition for the preparation of liquid nutrition suitable for oral administration and gavage, which contains a homogeneous mixture of vegetable oils, phospholipoproteins, polysaccharides, vitamins and other nutritionally important substances.

A necessary prerequisite for the effective treatment of most disease processes is to ensure adequate nutrition of the patient, both in qualitative and quantitative terms. Due to his underlying disease, the patient is most often in a state of nutritional energy and protein deficiency. Therefore, a ^{way is being sought - a} way to ensure a sufficient supply of the necessary nutrients to the patient in such situations, either orally (orally) either in the form of a balanced drink or in the form of an emulsion administered by a gastric or enteral tube. The most suitable source of energy is lipids, due to their high energy content (37.6 kJ.g ” ¹ ). Lipids are insoluble in water. Their use in the body can occur only after they have been converted into an emulsion, as is the case physiologically in the human digestive tract with the participation of bile acids and phospholipids. Negative nitrogen balance, for example in polytraumas or burns, is one of the main factors that forces the body to break down the body's own proteins. A prerequisite for the successful course of treatment is an intensive synthesis of proteins, either for the purposes of active renewal of the organism (immunoglobulins) or for procers of tissue regeneration or repair. However, the organism can obtain proteins only by supplying full-value proteins from the outside. In some chronic diseases, a situation arises where the patient must be given a sufficient amount of energy with a minimum of protein intake. Utilization of lipids and proteins would not be possible without the simultaneous supply of carbohydrates. Although these can be supplied in the form of low molecular weight compounds such as glucose, fructose or sucrose. However, the disadvantage of this procedure is that the osmolality of such solutions is too high. Gastric nutrition in our country is solved by liquid nutrition, prepared by diet nurses in the kitchens of selected hospitals according to the Czechoslovak. AO 238 768 and 240 559. This nutrition is essentially based on the application of starch grafts of 30 to 50 glucose units. The protein component is either milk protein or broth, which the nurse must prepare ad hoc from cooked broilers. Lipids are present in this diet only in small amounts because the egg yolk, which is added as an emulsifier, cannot keep them in the emulsion in sufficient amounts. In addition, egg yolks are a source of unwanted cholesterol.

A significant improvement of this condition was the preparation of liquid nutrition for oral administration and gavage according to Czechoslovakia. AO 262 861. A more serious shortcoming of this type of liquid nutrition is the need to maintain strict aseptic conditions in its production, the necessary use of ultrasonic homogenizers in emulsion preparation, the need for special sterilized packaging, the need for storage and transport at low temperatures and limited shelf life. In addition, liquid nutrition contains about 80% water, which increases the demands on packaging, transport and storage space.

Although there are powder preparations on the market from which nutrient solutions can be prepared for both oral and gavage administration, they do not contain lipids and are therefore not nutritionally balanced and do not have a sufficient energy content.

The powder mixture for the preparation of liquid food for oral administration and gavage based on lipids, phospholipoproteins, polysaccharides with a molecular weight of 1,800 to 6,800, vitamins, biologically important trace elements, flavorings and possibly also preservatives, nutritionally balanced, made according to The present invention comprises 4 to 35 parts by weight of vegetable oils and 4 to 40 parts by weight of phospholipoproteins, which are both an effective emulsifier and a source of nutritionally important phospholipids and proteins. Vegetable oils can be all edible oils, preferably sunflower and / or soybean oil. Phospholipoproteins are synthetically prepared substances containing 1 to 30 parts by weight of phospholipids and 70 to 99 parts by weight of proteins. And it is the presence of these phospholipoproteins that is the decisive factor for the successful production of a powdered substrate for the preparation of a nutritionally balanced liquid diet. We have found that their homogenization with carbohydrate and fat components forms stable complexes which, despite their high lipid content, retain their powder form and are easily dispersed in water to stable emulsions of optimum viscosity. The phospholipid portion of phospholipoproteins consists of glycerophospholipids, such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidic acids and their salts, bis (diacylglycerol) phosphates, cardiolipin, plasmalogans, and the like. The protein portion of the phospholipoprotein molecule includes proteins of plant and animal origin, with a nutritionally balanced amino acid composition; Examples of suitable sources are, in particular, egg white proteins, milk proteins, animal seralbumins, soy protein concentrate and isolate.

The powder mixture for the preparation of liquid nutrition may advantageously further contain hydrophilic and lipophilic vitamins, preservatives of biologically important trace elements, optionally also flavorings and other food ingredients. According to our process, the powder mixture is prepared by first thoroughly mixing all the powder components and then continuously and / or adding in portions a solution of lipophilic vitamins in vegetable oil and mixing until the mixture is homogeneous. The powder obtained is filled into suitable, bacteriologically harmless packaging approved for food products, for example into laminated aluminum bags, and after airtight sealing is transported and stored under normal conditions. Liquid food is prepared from a homogeneous powder mixture by mixing it into bacteriologically safe water. The composition of the powder mixture and its weight in one package are chosen so that the osmolality of the prepared dispersion is not lower than 250 and higher than 400 mmol.l ¹ .

The following examples illustrate but do not limit the scope of our invention in any way.

Example 1

22.8 kg of phospholipoproteins, consisting of 4 parts, parts of phosphatidic acids and 96 parts, parts of egg white proteins, deprived of lysozyme and evidence, and 59 kg of polysaccharides with an average molecular weight of 6,400 were successively introduced into a 200 L homogenization Z-mixer. Phosphatidic acids were obtained by phosphorylating diacylglycerol from partially hydrogenated rapeseed oil, iodine number 80. Hydrophilic vitamins (6.5 g of vitamin C, 0.69 g of B-complex, 1.08 g of nicotinic acid amide, 0.75 g of water) were then added. pantothenic acid, 10.8 mg biotin, 21.6 mg folic acid) and mineral additives (216 g potassium chloride, 14.8 g water-soluble iron-nickel complex in a weight ratio of 10: 7: 1) after complete homogenization were 18 kg of sunflower devoid oil, in which 500 mg of vitamin A, 4 mg of vitamin D and 6.6 g of tocopherol acetate were dissolved, were mixed continuously with a stirrer. After stirring for one hour at room temperature, the homogeneous mixture was filled into aluminum foil bags and the package was sealed airtight.

Example 2

Following a procedure according to point 1 in a screw homogenizer, a powder mixture for the preparation of liquid gastric food was prepared from 25 kg of phospholipoproteins, consisting of 15 parts by weight of glycerophospholipids and soybean sphingophospholipids and 85 parts by weight of soy protein isolate, 57.7 kg of polysaccharides. molecular weights of 4,400 and 17 kg of refined soybean oil and 10 g of sorbic acid. The other ingredients were the same as in Example 1. The product was filled into prismatic containers made of five-layer laminated paper.

Example 3

Following the procedure of point 1, a powder mixture for the preparation of liquid gastric food was prepared in a ball mill from 34 kg of phospholipoproteins, consisting of 28 parts by weight of egg yolk phosphatidylcholine and 72 parts by weight of serum milk proteins and 35 kg of average molecular weight polysaccharides. 2,000.30 kg of refined peanut oil and 0.8 kg of vanilla-flavored sugar. The other ingredients and packaging were the same as in Example 1.

The powder substrates prepared according to Examples 1 to 3 were bacteriologically examined and were harmless even after 3 months of storage at room temperature. By dispersing them in distilled water (84 wt., Parts in 300 wt., Parts) emulsions were prepared which were stable for at least 24 hours. In experimental tests, rats were well received and showed no side effects even after 10 days of administration.

Claims (1)

Powder mixture for the preparation of liquid food for oral administration and gavage, nutritionally balanced, based on lipids, phospholipoproteins, polysaccharides with a molecular weight of 1800 to 6800, vitamins, biologically important trace elements and optionally flavorings and preservatives, characterized in that it contains 4 to 35 parts by weight of vegetable oils and 4 to 40 parts by weight of phospholipoproteins, which are both oil emulsifiers and sources of nutritionally important phospholipids and proteins and contain 1 to 30 parts by weight of phospholipids and 70 to 99 parts by weight of proteins, the phospholipid part of phospholipoproteins being consisting of glycerophospholipids.