JPWO2022270369A5 - - Google Patents

Description

NUTRITIONAL COMPOSITIONS FIELD OF THE INVENTION The present invention relates to nutritional compositions.

There is a need for nutritional compositions that suppress increases in blood sugar levels for the nutritional support of diabetic patients and elderly people with high blood sugar levels. The basic method for suppressing blood sugar rise is to limit the content of carbohydrates in nutritional compositions. Here, even if the carbohydrate content is limited, it is necessary to maintain the calorific value of the nutritional composition, so it is necessary to increase the lipid content from the viewpoint of supplementing this.
Furthermore, from the viewpoint of suppressing an increase in blood sugar levels, it is known to use Palatinose (registered trademark) (isomaltulose) as a carbohydrate in nutritional compositions.

For example, Patent Document 1 describes a nutritional composition containing a nitrogen source, a lipid, and a carbohydrate, in which the nitrogen source contains free isoleucine and/or free leucine, the lipid contains medium chain fatty acid triglyceride, and the nitrogen source contains free isoleucine and/or free leucine. A nutritional composition for suppressing hyperglycemia characterized by containing Palatinose (registered trademark) (isomaltulose) and/or trehalose is described. This nutritional composition has excellent nutritional balance even when ingested over a long period of time, can suppress hyperglycemia after administration, and can reduce the amount of insulin administered.

Re-table 2009/096579 publication

Conventionally, when attempting to increase the content of lipids in nutritional compositions, the emulsion stability has become an issue.
As a method of increasing emulsion stability, there is a method of increasing the emulsifier content. However, emulsifiers have a unique and undesirable flavor, so it is preferable that their content be as low as possible.
Therefore, it is an object of the present invention to provide a nutritional composition with good emulsion stability even when the content of lipid is more than a predetermined amount and the content of an emulsifier is less than a predetermined amount.

The present inventors have determined that, in nutritional compositions containing a lipid content of a predetermined amount or more, by setting the proportion of medium chain fatty acids among all fatty acids constituting the lipids at a certain level or more, the emulsifier content can be adjusted to at least maintain emulsion stability. It has been found that a good nutritional composition can be obtained.
In addition, during the research and development process to solve the above problems, the present inventors discovered that when the content of Palatinose (registered trademark) (isomaltulose) in a nutritional composition was increased, the emulsion stability decreased. I found out. The present inventors have discovered that even in nutritional compositions containing Palatinose (registered trademark) (isomaltulose), by controlling the proportion of medium-chain fatty acids in the total fatty acids of the lipids contained in the nutritional composition to a certain level or more. It was discovered that a nutritional composition with good emulsion stability can be obtained when the emulsifier content is at least low.
That is, the present invention is as follows.

The present invention that solves the above problems is a nutritional composition comprising a lipid, a carbohydrate, and an emulsifier,
The content of the lipid in the nutritional composition is 3.5 g/100 kcal or more,
The content of the emulsifier in the nutritional composition is 0.60 g/100 kcal or less,
The lipid is a nutritional composition containing medium-chain fatty acids in a proportion of 20% by mass or more in its total fatty acids.
The nutritional composition having the above characteristics has good emulsion stability even when the content of lipid is at least a predetermined amount and the content of an emulsifier is at most a predetermined amount.

Further, in a preferred form of the present invention, the carbohydrate includes Palatinose (registered trademark) (isomaltulose).
Containing Palatinose (registered trademark) (isomaltulose) as a carbohydrate makes it difficult for blood sugar levels to rise.

In a preferred embodiment of the present invention, the content of Palatinose (registered trademark) (isomaltulose) in the nutritional composition is 2 g/100 kcal or more.
By containing 2 g/100 kcal or more of Palatinose (registered trademark) (isomaltulose), sweetness can be felt and the blood sugar level does not easily rise.

Further, in a preferred embodiment of the present invention, the ratio of the emulsifier content to the lipid content is 6.5% by mass or less.
By controlling the content ratio of the emulsifier to a certain level or less, it is possible to reduce the undesirable flavor peculiar to the emulsifier.

Furthermore, in a preferred form of the present invention, the carbohydrate content is 15 g/100 kcal or less.
By keeping the carbohydrate content within the above range, blood sugar levels are less likely to rise.

Further, in a preferred embodiment of the present invention, the amount of heat is 0.6 kcal/mL or more.
By setting the amount of heat within the above range, the amount of heat can be taken in efficiently.

Moreover, in a preferred form of the present invention, the nutritional composition further includes protein.

Moreover, in a preferred form of the present invention, the nutritional composition is for suppressing an increase in blood sugar level.

The present invention also provides a method for improving emulsion stability of a nutritional composition, comprising:
a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates;
an emulsification step of adding and mixing the oil phase and the aqueous phase with an emulsifier of 0.60 g/100 kcal or less,
The content of the lipid in the nutritional composition is 3.5 g/100 kcal or more,
The lipid contains medium chain fatty acids in a proportion of 20% by mass or more in its total fatty acids.
It is also a method for improving emulsion stability.

Moreover, the present invention
A method for producing a nutritional composition, comprising:
a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates;
an emulsification step of adding and mixing the oil phase and the aqueous phase with an emulsifier of 0.60 g/100 kcal or less,
The content of the lipid in the nutritional composition is 3.5 g/100 kcal or more,
The lipid contains medium chain fatty acids in a proportion of 20% by mass or more in its total fatty acids.
It is also a method for producing nutritional compositions.

According to the present invention, it is possible to provide a nutritional composition with good emulsion stability even when the content of lipid is at least a predetermined amount and the content of an emulsifier is at most a predetermined amount. In a preferred embodiment of the present invention, it is possible to provide a nutritional composition in which an increase in blood sugar level is suppressed, a calorific value of a certain level or more, and good emulsification stability.

Photo of evaluation of fat adhesion relative area in Test Example 1 Graph of relative area of fat adhesion in Test Example 1 Photo of evaluation of fat adhesion relative area in Test Example 2 Graph of relative area of fat adhesion in Test Example 2 Photo of evaluation of fat adhesion relative area in Test Example 3 Graph of relative area of fat adhesion in Test Example 3 Photo of evaluation of fat adhesion relative area in Test Example 4 Graph of relative area of fat adhesion in Test Example 4 Photo of evaluation of relative fat adhesion area in Test Example 5 Graph of relative area of fat adhesion in Test Example 5 Photo of evaluation of fat adhesion relative area in Test Example 6 Graph of relative fat adhesion area in Test Example 6 Photo of evaluation of fat adhesion relative area in Test Example 7 Graph of relative area of fat adhesion in Test Example 7 Photo of evaluation of fat adhesion relative area in Test Example 8 Graph of relative area of fat adhesion in Test Example 8 Photograph of evaluation of relative area of fat adhesion in Test Example 9 Graph of relative area of fat adhesion in Test Example 9 Photo of evaluation of fat adhesion relative area in Test Example 10 Graph of relative fat adhesion area in Test Example 10 Graph of blood sugar level increase in Test Example 11 Graph of area under the blood sugar level increase curve in Test Example 11 Photo of evaluation of fat adhesion relative area in Test Example 13 Graph of relative fat adhesion area in Test Example 13 Photo of evaluation of fat adhesion relative area in Test Example 14 Graph of relative fat adhesion area in Test Example 14

Embodiments of the present invention will be described below to provide an understanding of the present invention. Note that the following embodiment is an example of embodying the present invention, and changes can be made as appropriate within the scope of the claims.

The nutritional composition according to the present invention includes a lipid, a carbohydrate, and an emulsifier. Hereinafter, the components contained in the nutritional composition according to the present invention will be explained.

[component]
<Lipid>
As the lipid according to the present invention, for example, MCT, fish oil, and vegetable oil can be preferably used. Further, as the vegetable oil, soybean oil, rapeseed oil, rice oil, corn oil, coconut oil, olive oil, sunflower oil, palm oil, flax oil, perilla oil, and safflower oil can be preferably used.

The content of lipid per 100 kcal of the nutritional composition according to the present invention is 3.5 g or more, preferably 3.8 g or more, 4.1 g or more, more preferably 4.2 g or more, 4.3 g or more, 4. .4g or more.
By setting the lipid content per 100 kcal within the above range, a nutritional composition containing a large amount of lipid-derived energy can be obtained.
The lipid content per 100 kcal of the nutritional composition according to the present invention is preferably 10.0 g or less, 9.0 g or less, 8.0 g or less, 7.0 g or less, 6.2 g or less, more preferably 6.0 g or less, and 6.2 g or less. 0g or less, 5.5g or less, 5.0g or less, more preferably 4.5g or less, 4.4g or less.
By controlling the content of lipid per 100 kcal to be less than or equal to the above upper limit, emulsion stability can be further improved.

Further, the lipid content per 100 mL of the nutritional composition according to the present invention is preferably 2.1 g or more, 2.5 g or more, 3.0 g or more, 3.5 g or more, more preferably 4.0 g or more, 4. .5g or more, 5.0g or more, 5.5g or more, more preferably 6.0g or more, 6.1g or more, 6.2g or more, 6.3g or more, 6.4g or more, 6.5g or more, 6.6g These are 6.7g or more, 6.8g or more, 6.9g or more, and 7.0g or more.
By setting the lipid content per 100 mL of the nutritional composition within the above range, the nutritional composition can have a high energy concentration and high energy intake efficiency.
Moreover, the lipid content per 100 mL of the nutritional composition according to the present invention is preferably 20.0 g or less, 19.0 g or less, 18.0 g or less, 17.0 g or less, 16.0 g or less, 15.0 g or less , 14.0g or less, 13.0g or less, 12.0g or less, 11.0g or less, more preferably 10.0g or less, 9.5g or less, 9.0g or less, 8.0g or less, 7.5g or less, 7 .1g or less.
By setting the content of lipid per 100 mL of the nutritional composition within the above range, emulsion stability can be further improved.

Further, the lipid includes medium chain fatty acids among its constituent fatty acids.
Note that in this specification, medium chain fatty acids refer to fatty acids having 8 to 10 carbon atoms. Examples of medium chain fatty acids include caprylic acid and capric acid.

In addition, the ratio of medium chain fatty acids in the total fatty acids in the lipid is 20% by mass or more, preferably 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass. 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, 30% by mass or more, 31% by mass or more, 32% by mass or more, 33% by mass or more, 34% by mass or more, 35% by mass 36% by mass or more, 37% by mass or more, 38% by mass or more, 39% by mass or more, 40% by mass or more, more preferably 41% by mass or more, 42% by mass or more, 43% by mass or more, 44% by mass or more, The content is 45% by mass or more, and 46% by mass or more.
In addition, the proportion of medium chain fatty acids in the total fatty acids in the lipid is preferably 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less, 86% by mass or less, 85% by mass or less. , 84% by mass or less, 83% by mass or less, 82% by mass or less, 81% by mass or less, 80% by mass or less, 79% by mass or less, 78% by mass or less, 77% by mass or less, 76% by mass or less, 75% by mass or less , 74% by mass or less, 73% by mass or less, 72% by mass or less, 71% by mass or less, 70% by mass or less, 69% by mass or less, 68% by mass or less, 67% by mass or less, 66% by mass or less, 65% by mass or less , 64% by mass or less, 63% by mass or less, 62% by mass or less, 61% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less, 57% by mass or less, 56% by mass or less, 55% by mass or less , 54% by mass or less, 53% by mass or less, 52% by mass or less, 51% by mass or less, more preferably 50% by mass or less. Further, any combination of these that is not contradictory may be used.

By including 7% by mass or more and 90% by mass or less of MCT as a lipid raw material, the proportion of medium chain fatty acids in the constituent fatty acids of the lipid contained in the nutritional composition to be produced can be within the above range. In this specification, MCT refers to an oil or fat containing substantially 100% by mass of medium chain fatty acids among its constituent fatty acids.

Further, the lipid can further contain n-3 fatty acids among its constituent fatty acids.
Examples of n-3 fatty acids include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), α-linolenic acid (ALA), etc.; is particularly preferred.

The lower limit of the proportion of docosahexaenoic acid (DHA) in all the constituent fatty acids of the lipid is preferably 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, and the upper limit is 0. .6% by mass or less, 0.5% by mass or less, and 0.4% by mass or less. Further, any combination of these that is not contradictory may be used.

The lower limit of the proportion of eicosapentaenoic acid (EPA) in all the constituent fatty acids of the lipid is preferably 0.2% by mass or more, 0.5% by mass or more, 0.7% by mass or more, and the upper limit is: The content is 1.3% by mass or less, 1.0% by mass or less, and 0.8% by mass or less. Further, any combination of these that is not contradictory may be used.

By including fish oil at 1% by mass or more and 6% by mass or less as a lipid raw material, the proportions of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in the total constituent fatty acids of the lipid of the nutritional composition to be produced are within the above range. It can be within.
As the fish oil, it is possible to use one obtained by boiling raw fish (sardines, mackerel, bonito, tuna, pollock, etc.), separating the oil from the broth, and refining the oil as appropriate.

Further, it is preferable that the lipid raw material contains vegetable oil in an amount of 10% by mass or more and 93% by mass or less.

<Carbohydrate>
The nutritional composition according to the present invention contains carbohydrates, and the content per 100 kcal is preferably 15 g or less, 14 g or less, 13 g or less, 12 g or less, 11 g or less, 10 g or less.

In addition, the carbohydrate content per 100 mL of the nutritional composition according to the present invention is preferably 30 g or less, 29 g or less, 28 g or less, 27 g or less, 26 g or less, more preferably 25 g or less, 24 g or less, 23 g or less, 22 g. Below, it is 21g or less, more preferably 20g or less, 19g or less, 18g or less, particularly preferably 17g or less.
Here, carbohydrate refers to components other than dietary fiber among carbohydrates.

As the carbohydrate, disaccharides, oligosaccharides, starch decomposition products, and fructose can be preferably used.
As the disaccharide, Palatinose (registered trademark) (isomaltulose), sucrose, maltose, cellobiose, lactose, isomaltose, and trehalose can be particularly preferably used. In addition, as the oligosaccharide, lactulose, raffinose, galactooligosaccharide, fructooligosaccharide, xylooligosaccharide, and milk oligosaccharide can be particularly preferably used. Further, as the starch decomposition product, dextrin, maltodextrin, maltooligosaccharide, powdered candy, and highly branched dextrin can be particularly preferably used.

The lower limit of the content of Palatinose (registered trademark) (isomaltulose) per 100 kcal of the nutritional composition according to the present invention is preferably 2.0 g or more, 2.1 g or more, more preferably 2.2 g or more, 2.3g or more, 2.4g or more, 2.5g or more, 2.6g or more, 2.7g or more, 2.8g or more, 2.9g or more, 3.0g or more, 3.1g or more, 3.2g or more, The amount is 3.3 g or more, 3.4 g or more, 3.5 g or more, 3.6 g or more, 3.7 g or more, more preferably 3.8 g or more.
Further, the upper limit of the content of Palatinose (registered trademark) (isomaltulose) per 100 kcal of the nutritional composition according to the present invention is preferably 10.0 g or less, 9.5 g or less, 9.0 g or less, 8 .5g or less, 8.0g or less, 7.5g or less, more preferably 7.0g or less, 6.5g or less, 6.0g or less, 5.5g or less, even more preferably 5.0g or less, 4.5g or less, 4.0g or less, 3.9g or less. Further, any combination of these that is not contradictory may be used.

Further, the lower limit of the content of Palatinose (registered trademark) (isomaltulose) per 100 mL of the nutritional composition according to the present invention is preferably 1.2 g or more, 1.5 g or more, 2.0 g or more, 2. .5g or more, 3.0g or more, more preferably 3.5g or more, 4.0g or more, 4.5g or more, 5.0g or more, 5.5g or more, even more preferably 6.0g or more, 6.1g or more be.
Further, the upper limit of the content of Palatinose (registered trademark) (isomaltulose) per 100 mL of the nutritional composition according to the present invention is preferably 20.0 g or less, 19.0 g or less, 18.0 g or less, 17 .0g or less, 16.0g or less, more preferably 15.0g or less, 14.0g or less, 13.0g or less, 12.0g or less, 11.0g or less, 10.0g or less, 9.0g or less, 8.0g The following, more preferably 7.9g or less, 7.8g or less, 7.7g or less, 7.6g or less, 7.5g or less, 7.4g or less, 7.3g or less, 7.2g or less, 7.1g or less, 7.0g or less, 6.9g or less, 6.8g or less, 6.7g or less, 6.6g or less, 6.5g or less, 6.4g or less, 6.3g or less, 6.2g or less. Further, any combination of these that is not contradictory may be used.

The lower limit of the proportion of Palatinose (registered trademark) (isomaltulose) in carbohydrates is preferably 20% by mass or more, 25% by mass or more, more preferably 30% by mass or more, 31% by mass or more, 32% by mass. The above is 33% by mass or more, 34% by mass or more, more preferably 35% by mass or more, 36% by mass or more, and the upper limit is preferably 90% by mass or less, 89% by mass or less, 88% by mass or less, 87% by mass or less. % by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 59% by mass or less, 58% by mass or less. Further, any combination of these that is not contradictory may be used.
By setting the content of Palatinose (registered trademark) (isomaltulose) within the above range, sweetness can be felt and blood sugar levels are less likely to rise.

In addition, when containing a disaccharide other than Palatinose (registered trademark) (isomaltulose), the content of Palatinose (registered trademark) (isomaltulose) may be as described above, or the content of disaccharide The above-mentioned content of Palatinose (registered trademark) (isomaltulose) may be applied to the total of .

Further, the lower limit of the oligosaccharide content per 100 kcal of the nutritional composition according to the present invention is preferably 0.1 g or more and 0.2 g or more, and the upper limit is 2.0 g or less and 1.0 g. Below, it is 0.8g or less. Further, any combination of these that is not contradictory may be used.

In addition, the lower limit of the oligosaccharide content per 100 mL of the nutritional composition of the present invention is preferably 0.06 g or more, 0.1 g or more, 0.2 g or more, 0.5 g or more, and the upper limit is preferably 0.06 g or more, 0.1 g or more, 0.2 g or more, 0.5 g or more. is 3.0 g or less, 2.0 g or less, 1.5 g or less, and 1.0 g or less. Further, any combination of these that is not contradictory may be used.
By containing oligosaccharides, the intestinal environment can be improved.

In addition, the lower limit of the content of starch decomposition products per 100 kcal of the nutritional composition according to the present invention is preferably 1.0 g or more, 2.0 g or more, or 3.0 g or more, and the upper limit is preferably 12.0g or less, 11.0g or less, 10.0g or less, 9.0g or less. Further, any combination of these that is not contradictory may be used.

In addition, the lower limit of the content of starch decomposition products per 100 mL of the nutritional composition according to the present invention is preferably 0.6 g or more, 1.0 g or more, 2.0 g or more, 3.0 g or more, and the upper limit The amount is preferably 24 g or less, 22 g or less, 20 g or less, 19 g or less, 18 g or less, 17 g or less, 16 g or less, 15 g or less, and 14 g or less. Further, any combination of these that is not contradictory may be used.

<Emulsifier>
The nutritional composition according to the present invention contains an emulsifier, and the content thereof is 0.60 g/100 kcal or less.
The lower limit of the emulsifier content per 100 kcal is preferably 0.01 g or more, 0.02 g or more, 0.03 g or more, 0.04 g or more, 0.05 g or more, 0.06 g or more, 0.07 g or more, 0.08g or more, 0.09g or more, 0.10g, 0.11g or more, 0.12g or more, 0.13g or more, 0.14g or more, 0.15g or more.
The upper limit of the emulsifier content per 100 kcal is preferably 0.60 g or less, 0.59 g or less, 0.58 g or less, 0.57 g or less, 0.56 g or less, 0.55 g or less, 0.54 g Below, 0.53g or less, 0.52g or less, 0.51g or less, 0.50g or less, 0.49g or less, 0.48g or less, 0.47g or less, 0.46g or less, 0.45g or less, 0.44g Below, 0.43g or less, 0.42g or less, 0.41g or less, 0.40g or less, 0.39g or less, 0.38g or less, 0.37g or less, 0.36g or less, 0.35g or less, 0.34g Below, 0.33g or less, 0.32g or less, 0.31g or less, 0.30g or less, 0.29g or less, 0.28g or less, 0.27g or less, 0.26g or less, 0.25g or less, 0.24g Below, 0.23g or less, 0.22g or less, 0.21g or less, 0.20g or less, 0.19g or less, 0.18g or less, 0.17g or less, 0.16g or less, 0.15g or less, 0.14g The following are 0.13g or less, 0.12g or less, 0.11g or less, and 0.10g or less. Further, any combination of these that is not contradictory may be used.

Furthermore, the lower limit of the emulsifier content per 100 mL of the nutritional composition of the present invention is preferably 0.006 g or more, more preferably 0.01 g or more, still more preferably 0.10 g or more, and particularly preferably It is 0.20g or more.
Further, the upper limit of the content of the emulsifier per 100 mL of the nutritional composition according to the present invention is preferably 0.50 g or less, more preferably 0.30 g or less, still more preferably 0.20 g or less, particularly preferably 0. It is 15g or less. Further, any combination of these that is not contradictory may be used.

The lower limit of the ratio of the emulsifier content to the lipid content is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, 2.0% by mass or more, and 3.0% by mass. Above, more preferably 3.5% by mass or more, 3.6% by mass or more, 3.7% by mass or more, 3.8% by mass or more, and 3.9% by mass or more.
The upper limit of the ratio of the emulsifier content to the lipid content is preferably 6.5% by mass or less, 6.0% by mass or less, 5.5% by mass or less, 5.0% by mass or less, and more. Preferably it is 4.5% by mass or less, 4.4% by mass or less, 4.3% by mass or less, and 4.2% by mass or less. Further, any combination of these that is not contradictory may be used.

By controlling the content of the emulsifier to be less than or equal to the above upper limit, the flavor specific to the emulsifier can be reduced. The nutritional composition according to the present invention has good emulsion stability even if the emulsifier content is within the above range.

The emulsifier is not particularly limited as long as it can be used for food, and examples include lecithin, organic acid monoglyceride, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester.
Among them, lecithin and organic acid monoglyceride can be preferably used.
It is particularly preferable to contain both lecithin and organic acid monoglyceride, and the mass ratio thereof is preferably 1:9 to 9:1, more preferably 3:7 to 7:3, and still more preferably 4:6 to 6:4. It is.

<Dietary fiber>
The nutritional composition according to the present invention preferably contains dietary fiber.
It is preferable to use water-soluble dietary fiber as the dietary fiber. Furthermore, it is preferable to use dietary fiber that has the effect of suppressing blood sugar level rise. Dietary fibers of either high viscosity or low viscosity can be used.
Water-soluble dietary fibers known to have the effect of suppressing increases in blood sugar levels include inulin, indigestible dextrin, polydextrose, guar gum decomposition products, pectin, glucomannan, β-glucan, alginate, guar gum, and agar. A suitable example can be given. It is also possible to combine one or more of these. In particular, one or more selected from indigestible dextrin and inulin can be preferably used.

The lower limit of the dietary fiber content per 100 kcal of the nutritional composition of the present invention is preferably 1.0 g or more and 2.0 g or more, and the upper limit is preferably 5.0 g or less and 4.0 g. It is as follows. Further, any combination of these that is not contradictory may be used.

In addition, the lower limit of the content of dietary fiber per 100 mL of the nutritional composition of the present invention is preferably 0.6 g or more, 1.0 g or more, 1.5 g or more, 2.0 g or more, and the upper limit is preferably 0.6 g or more, 1.0 g or more, 1.5 g or more, 2.0 g or more. is preferably 10.0 g or less, 9.0 g or less, 8.0 g or less, 7.0 g or less, 6.0 g or less, and 5.0 g or less. Further, any combination of these that is not contradictory may be used.

The lower limit of the inulin content per 100 kcal of the nutritional composition of the present invention is preferably 0.1 g or more and 0.5 g or more, and the upper limit is preferably 2.5 g or less and 2.0 g or less. , 1.5g or less, 1.0g or less. Further, any combination of these that is not contradictory may be used.

Further, the lower limit of the content of inulin per 100 mL of the nutritional composition according to the present invention is preferably 0.06 g or more, 0.1 g or more, 0.2 g or more, 0.3 g or more, 0.4 g or more, The amount is 0.5 g or more and 1.0 g or more, and the upper limit is preferably 4.0 g or less, 3.5 g or less, 3.0 g or less, 2.5 g or less, 2.0 g or less, and 1.5 g or less. Further, any combination of these that is not contradictory may be used.

Further, the content of indigestible dextrin per 100 kcal of the nutritional composition according to the present invention is preferably 1.0 g or more and 2.0 g or more as a lower limit, and preferably 4.0 g or less as an upper limit. , 3.0g or less. Further, any combination of these that is not contradictory may be used.

In addition, the lower limit of the content of indigestible dextrin per 100 mL of the nutritional composition according to the present invention is preferably 0.6 g or more, 1.0 g or more, 2.0 g or more, 3.0 g or more, The upper limit is preferably 8.0 g or less, 6.0 g or less, and 4.0 g or less. Further, any combination of these that is not contradictory may be used.
Including dietary fiber can improve the intestinal environment. Furthermore, by including dietary fiber that has a blood sugar level suppressing effect, the blood sugar level suppressing effect of the nutritional composition can be further enhanced.

<Protein>
The nutritional composition according to the present invention preferably contains protein. The type of protein is not particularly limited as long as it is used in food, such as animal proteins such as milk protein, egg protein, and collagen, and vegetable proteins such as soybean protein, rice protein, and wheat protein. In the present invention, milk proteins are particularly preferably used. Milk proteins include casein, sodium caseinate, calcium caseinate, potassium caseinate, micellar casein (MCC), milk protein concentrate (MPC), milk protein isolate (MPI), milk protein hydrolyzate (MPH), and concentrate. Whey protein (WPC), whey protein isolate (WPI), etc. can be used.

The lower limit of the protein content per 100 kcal of the nutritional composition of the present invention is preferably 1.0 g or more, 2.0 g or more, or 3.0 g or more, and the upper limit is preferably 6.0 g or less. , 5.0g or less, and 4.0g or less. Further, any combination of these that is not contradictory may be used.

Further, the lower limit of the protein content per 100 mL of the nutritional composition according to the present invention is preferably 0.6 g or more, 1.0 g or more, 2.0 g or more, 3.0 g or more, 4.0 g or more, It is 5.0 g or more, and the upper limit is preferably 12.0 g or less, 10.0 g or less, and 7.0 g or less. Further, any combination of these that is not contradictory may be used.

<Other ingredients>
In the nutritional composition according to the present invention, arbitrary components can be used as appropriate within a range that does not impair the effects of the present technology. Examples of optional ingredients include vitamins, minerals, cartinine, milk and dairy products, stabilizers, thickeners, pH adjusters, flavoring agents, fragrances, pigments, bifidobacteria powder, and lactic acid bacteria powder.

[heat amount]
The calorific value of the nutritional composition according to the present invention is preferably 0.6 kcal/mL or more, 1.0 kcal/mL or more, 1.3 kcal/mL or more, 1.4 kcal/mL or more, 1.5 kcal/mL or more, 1. 6 kcal/mL or more, 1.7 kcal/mL or more, 1.8 kcal/mL or more, 1.9 kcal/mL or more, 2.0 kcal/mL or more.
By setting the calorific value of the nutritional composition within the above range, energy can be ingested efficiently.

The amount of heat in the nutritional composition according to the present invention is preferably the amount of heat mainly derived from lipids, carbohydrates, and proteins.
In this specification, the lipid energy ratio, carbohydrate energy ratio, and protein energy ratio indicate the ratio of the amount of heat derived from each of lipids, carbohydrates, and proteins among the amounts of heat in the nutritional composition.

The lower limit of the lipid energy ratio of the nutritional composition of the present invention is preferably 30% or more, 35% or more, and 40% or more, and the upper limit is preferably 60% or less, 55% or less, or 50% or less. It is. Further, any combination of these that is not contradictory may be used.

The carbohydrate energy ratio of the nutritional composition according to the present invention has a lower limit of preferably 30% or more, 35% or more, and 40% or more, and an upper limit of preferably 60% or less, 55% or less, or 50% or less. It is. Further, any combination of these that is not contradictory may be used.

Furthermore, within the carbohydrate energy ratio, the ratio of energy derived from carbohydrates is called the carbohydrate energy ratio. The carbohydrate energy ratio of the nutritional composition according to the present invention has a lower limit of preferably 25% or more, 30% or more, and 35% or more, and an upper limit of preferably 55% or less, 50% or less, and 45%. It is as follows. Further, any combination of these that is not contradictory may be used.

The protein-energy ratio of the nutritional composition according to the present invention has a lower limit of preferably 5% or more and 10% or more, and an upper limit of preferably 25% or less and 20% or less. Further, any combination of these that is not contradictory may be used.

[Nutritional composition for suppressing blood sugar level rise]
The nutritional composition according to the present invention is preferably used to suppress an increase in blood sugar level.
In this specification, "suppressing blood sugar level rise" and "suppressing blood sugar level rise" refer to the effect of suppressing a rapid rise in blood sugar level, the effect of lowering or lowering blood sugar level, and the effect of slowing down sugar absorption, especially after meals. This refers to the effect of increasing blood sugar levels and improving hyperglycemic conditions.
The nutritional composition of the present invention can be used to suppress an increase in blood sugar level.

[form]
The nutritional composition according to the present invention may be in a liquid or semi-solid form, but is particularly preferably in a liquid form.
The upper limit of the viscosity at 20°C of the nutritional composition of the present invention is preferably 100,000 mPa·s or less, 10,000 mPa·s or less, 1,000 mPa·s or less, 100 mPa·s or less, 50 mPa·s or less, or 30 mPa·s or less. be.
Further, the lower limit of the viscosity of the nutritional composition according to the present invention at 20° C. is 0.1 mPa·s or more, more preferably 1 mPa·s or more.

Moreover, the nutritional composition according to the present invention can be provided not only as an oral nutritional composition, but also as a nutritional composition for nasal administration, and a nutritional composition for gastrostomy tube administration.

[Production method]
The nutritional composition of the present invention can be produced by preparing an oil phase containing lipids and an aqueous phase containing carbohydrates, and adding an emulsifier to emulsify them. The aqueous phase preferably contains proteins and carbohydrates.
As other preferred embodiments, the above-mentioned preferred embodiments can be applied.

The mass ratio of the oil phase to the aqueous phase is preferably 1:6 to 1:60.

[Method for improving emulsion stability]
The present invention also provides a method for improving emulsion stability of a nutritional composition, which includes a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates; .60g/100kcal or less of an emulsifier is added and mixed; the content of the lipid in the nutritional composition is 3.5g/100kcal or more, and the lipid contains all of its constituent fatty acids. It is also a method for improving emulsion stability in which medium chain fatty acids are contained in a proportion of 20% by mass or more. The aqueous phase preferably contains proteins and carbohydrates.
The above method for improving emulsion stability improves emulsion stability, particularly in a nutritional composition containing Palatinose (registered trademark) (isomaltulose).
As other preferred embodiments, the above-mentioned preferred embodiments can be applied.

<Test Example 1: Emulsion stability test (influence of lipid content)>
In Test Example 1, in order to examine the influence of lipid content on emulsion stability, two samples with different lipid contents were prepared and the emulsion stability was examined.
A nutritional composition was produced by separately preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. Control Example and Comparative Example 1-1 were adjusted to have a calorie content of 1.6 kcal/mL and a protein content of 3.8 g/100 kcal.
In addition, the lipid energy ratio, lipid content, ratio of medium chain fatty acids in all constituent fatty acids (medium chain fatty acid ratio), carbohydrate energy ratio, carbohydrate content, and palatinose of the lipids of Control Example and Comparative Example 1-1. (Registered Trademark) (isomaltulose) content and emulsifier content are as shown in Table 1.

28 mL of the produced nutritional composition was placed in a 50 mL centrifuge tube and centrifuged at 5000 g for 3 minutes at 20° C. to promote the floating of fat, and then the emulsion stability was evaluated as follows.

- Fat adhesion to the centrifuge tube After the liquid contents were transferred to another container after centrifugation, the amount of fat components remaining in the upper part of the centrifuge tube was visually evaluated. The evaluation criteria for - to +++ are as follows. Within one test, among those with obvious fat deposits, the one with the smallest amount was rated +. For ++ and +++, relative amounts were determined based on the smallest amount of fat deposits among those with obvious fat deposits. Furthermore, among those with obvious fat adhesion, those with less than twice as much fat adhesion as the one with the smallest amount were given a + rating.
It can be said that the smaller the amount of fat adhering to the centrifuge tube, the better the emulsion stability.
-: No fat adhesion at all ±: Fat adhesion is not clear +: Fat adhesion is clearly present ++: Fat adhesion is 2 times or more than + but less than 3 times +++: Fat adhesion is 3 times more than + There are more than

・Weight of centrifuge tube residue After centrifugation, transfer the liquid contents to another container, measure the weight of the centrifuge tube, subtract the previously measured weight of only the centrifuge tube, and calculate the weight of centrifuge tube residue. was measured. The weight of the centrifuge tube residue is the total weight of the fat component attached to the upper part of the centrifuge tube and the precipitate remaining in the lower part of the centrifuge tube, and it can be said that the smaller the weight, the better the emulsion stability.

- Relative area of fat adhesion After centrifugation, the liquid contents were transferred to another container, and a photograph was taken with the side facing inside during centrifugation, where fat adhesion was visible, facing forward (Figure 1). Using image analysis software ImageJ, the area around the fat adhesion site was surrounded by a rectangle as an evaluation range, and the fat adhesion area within the evaluation range was quantified. The centrifuge tubes evaluated at the same time had a rectangular area with the same shape and area as the evaluation range. The fat adhesion area of the control example was set to 1.000, and the fat adhesion area of Comparative Example 1-1 was relatively calculated and defined as the fat adhesion relative area. It can be said that the smaller the relative fat adhesion area, the better the emulsion stability.

The results are shown in Table 2. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, compared to the control example, Comparative Example 1-1 had lower emulsion stability despite having a higher emulsifier content.
From the above, it was shown that when the lipid content of the nutritional composition was increased, the emulsion stability tended to decrease.

<Test Example 2: Emulsion stability test (influence of Palatinose (registered trademark) (isomaltulose) content)>
In Test Example 2, in order to investigate the effect of Palatinose (registered trademark) (isomaltulose) content on emulsion stability, samples with different Palatinose (registered trademark) (isomaltulose) contents were prepared, and the emulsion stability was examined. Examined.
A nutritional composition was produced by separately preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. Control Examples and Comparative Examples 2-1 to 2-6 were adjusted to have a calorie content of 1.6 kcal/mL and a protein content of 3.8 g/100 kcal.
In addition, the lipid energy ratio, lipid content, proportion of medium chain fatty acids in all constituent fatty acids, carbohydrate energy ratio, carbohydrate content, palatinose (registered Trademark) (isomaltulose) content and emulsifier content are as shown in Table 3.
A test similar to Test Example 1 was conducted on the samples listed in Table 3. Note that the relative area of fat adhesion was calculated based on the area of the control example being 1.000.
The results are shown in Table 4. Further, FIG. 3 shows photographs taken when evaluating the relative area of fat adhesion. Furthermore, a graph of the results of the relative area of fat adhesion is shown in FIG.

In both evaluations, there was a tendency for the emulsion stability to deteriorate as the content of Palatinose (registered trademark) (isomaltulose) increased.
From the above, it was shown that in nutritional compositions containing more than a certain level of lipid, Palatinose (registered trademark) (isomaltulose) deteriorates emulsion stability in a dose-dependent manner.

<Test Example 3: Emulsion stability test (influence of medium chain fatty acid ratio)>
In Test Examples 3 to 9, in order to examine the influence of the medium chain fatty acid ratio on emulsion stability, samples with different medium chain fatty acid ratios were prepared and the emulsion stability was examined.
A nutritional composition was produced by separately preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. Control Example, Comparative Example 3-1, and Example 3-1 were adjusted to have a calorie content of 1.6 kcal/mL and a protein content of 3.8 g/100 kcal.
In addition, the lipid energy ratio, lipid content, proportion of medium chain fatty acids in all constituent fatty acids, carbohydrate energy ratio, carbohydrate content, and palatinose of the lipids of Control Example, Comparative Example 3-1, and Example 3-1. (Registered Trademark) (isomaltulose) content and emulsifier content are as shown in Table 5.
A test similar to Test Example 1 was conducted on the samples listed in Table 5. Note that the relative area of fat adhesion was calculated based on the area of the control example being 1.000.
The results are shown in Table 6. Further, a photograph for evaluating the relative area of fat adhesion is shown in FIG. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 3-1, which had a higher proportion of medium chain fatty acids, had better emulsion stability than Comparative Example 3-1.
From the above, it was shown that in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 0 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability.

<Test Example 4: Emulsion stability test (influence of medium chain fatty acid ratio)>
The samples listed in Table 7 were tested in the same manner as Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 4-1 being 1.000.
The results are shown in Table 7. Further, FIG. 7 shows photographs taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 4-1, which had a higher ratio of medium chain fatty acids, had better emulsion stability than Comparative Example 4-1.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 2.29 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

<Test Example 5: Emulsion stability test (influence of medium chain fatty acid ratio)>
The samples listed in Table 8 were tested in the same manner as Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 5-1 being 1.000.
The results are shown in Table 8. Further, FIG. 9 shows photographs taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 5-1, which had a higher ratio of medium chain fatty acids, had better emulsion stability than Comparative Example 5-1.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 3.86 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

<Test Example 6: Emulsion stability test (influence of medium chain fatty acid ratio)>
The samples listed in Table 9 were tested in the same manner as Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative fat adhesion area was calculated based on the area of Comparative Example 6-1 as 1.000.
The results are shown in Table 9. Further, FIG. 11 shows photographs taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 6-1, which had a higher ratio of medium chain fatty acids, had better emulsion stability than Comparative Example 6-1.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 4.58 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

<Test Example 7: Emulsion stability test (influence of medium chain fatty acid ratio)>
The samples listed in Table 10 were tested in the same manner as Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 7-1 being 1.000.
The results are shown in Table 10. Further, a photograph for evaluating the relative area of fat adhesion is shown in FIG. 13. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 7-1, which had a higher ratio of medium chain fatty acids, had better emulsion stability than Comparative Example 7-1.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 6.11 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

<Test Example 8: Emulsion stability test (influence of medium chain fatty acid ratio)>
The samples listed in Table 11 were tested in the same manner as in Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium-chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 8-1 being 1.000.
The results are shown in Table 11. Further, FIG. 15 shows photographs taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 8-1, which had a higher ratio of medium chain fatty acids, had better emulsion stability than Comparative Example 8-1.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 6.87 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

<Test Example 9: Emulsion stability test (influence of medium chain fatty acid ratio)>
The samples listed in Table 12 were tested in the same manner as Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 9-1 being 1.000.
The results are shown in Table 12. Further, FIG. 17 shows a photograph taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 9-1, which had a higher ratio of medium-chain fatty acids, had better emulsion stability than Comparative Example 9-1.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 9.16 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

From the results of Test Examples 3 to 9, emulsion stability is improved when the content of Palatinose (registered trademark) (isomaltulose) is within the range of 0 to 9.16 g/100 kcal and the medium chain fatty acid ratio is increased. Shown.

<Test Example 10: Emulsion stability test (comparison when emulsifier content is further reduced)>
In Test Example 10, the influence of Palatinose (registered trademark) (isomaltulose) content and medium chain fatty acid ratio on emulsion stability was investigated when the emulsifier content was further reduced.
Regarding the samples listed in Table 13 under the same conditions as Comparative Example 3-1, except for the proportion of medium chain fatty acids in all constituent fatty acids, Palatinose (registered trademark) (isomaltulose) content, and emulsifier content, A test similar to Test Example 1 was conducted. Note that the fat adhesion relative area was calculated based on the area of Comparative Example 10-1 being 1.000.
The results are shown in Table 13. Further, FIG. 19 shows photographs taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 10-1 had better emulsion stability than Comparative Example 10-1.
From the above, in nutritional compositions with a high fat content, even if the emulsifier content is reduced, it is possible to increase the ratio of medium chain fatty acids among the constituent fatty acids of the lipids, and to contain Palatinose (registered trademark) (isomaltulose). It was shown that the combination of the above results in a liquid nutritional composition with good emulsion stability even with high fat content.

<Test Example 11: Blood sugar level measurement>
In Test Example 11, the effect of ingestion of a nutritional composition on blood sugar levels was investigated.
A nutritional composition was produced by separately preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. The control example and Example 11-1 were adjusted to have a calorie content of 1.6 kcal/mL and a protein content of 3.8 g/100 kcal.
In addition, the lipid energy ratio, lipid content, proportion of medium chain fatty acids in all constituent fatty acids, carbohydrate energy ratio, carbohydrate content, Palatinose (registered trademark) (iso The maltulose content and emulsifier content are as shown in Table 14.
The subjects were nine adult men and women. From the start to the end of the test, a Freestyle Libre Pro sensor (manufactured by Abbott Japan LLC) was worn on the upper arm, and blood sugar levels were measured every 15 minutes. After resting for 1 hour on an empty stomach in the morning, they ingested 125 mL of one of the test foods, and then rested for an additional 2 hours. After an interval of 3 days or more, the other test food was tested in the same manner. The amount of increase in blood sugar level and the area under the curve after subtracting the morning fasting blood sugar level were evaluated. The average value of the amount of blood sugar increase and the area under the curve at each time point was calculated, and a significant difference test between the control example and Example 11-1 was performed using a paired t-test, and a risk rate of 5% or less was considered significant.

-Change from baseline Figure 21 shows the amount of blood sugar rise based on the blood sugar level at the time of intake. The amount of blood sugar increase 45 minutes after the meal was 39±14 mg/dL in the control example, whereas it was 27±14 mg/dL in Example 11-1, which was significantly suppressed.

・Area under the blood sugar level rise curve (iAUC)
The area under the blood sugar level increase curve (iAUC) is shown in FIG. 22. iAUC was significantly suppressed.

From the above, it was shown that the nutritional composition according to the present invention can suppress an increase in blood sugar level.

<Test Example 12: Storage test>
Table 15 shows the composition of Example 12-1. Example 12-1 contains Palatinose (registered trademark) (isomaltulose), highly branched dextrin, milk protein, indigestible dextrin, MCT, vegetable oil, starch decomposition product, lactulose, inulin, purified fish oil, yeast extract, and dried yeast. , carnitine, lactic acid bacteria (sterilized), sodium caseinate, pH adjuster, emulsifier, potassium chloride, flavor, and caramel color. The amount of emulsifier blended was 0.175 g/100 kcal, and lecithin and organic acid monoglyceride were used at a weight ratio of 1:1.
Example 12-1 was sterilized at an ultra-high temperature, and 125 mL of each was aseptically filled into paper packs, which were then stored at room temperature for 6 months. When the degree of fat floating in Example 12-1, which had been stored for 6 months, was visually confirmed, no fat floating that would pose a problem in use was observed, and the product was in good condition.

<Test Example 13: Emulsion stability test (influence of medium chain fatty acid ratio)>
In order to investigate the influence of the medium chain fatty acid ratio on emulsion stability, samples with different medium chain fatty acid ratios were prepared and the emulsion stability was examined.
The samples listed in Table 16 were tested in the same manner as Test Example 1 under the same conditions as Comparative Example 3-1 except for the proportion of medium-chain fatty acids in all constituent fatty acids and the Palatinose (registered trademark) (isomaltulose) content. A test was conducted. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 13-1 being 1.000.
The results are shown in Table 16. Further, FIG. 23 shows photographs taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In both evaluations, Example 13-1 and Example 13-2, which had a higher proportion of medium chain fatty acids, had better emulsion stability than Comparative Example 13-1. In particular, Example 13-2, which had a higher ratio of medium-chain fatty acids, showed good emulsion stability.
The above results show that even in a nutritional composition with a high fat content and a Palatinose (registered trademark) (isomaltulose) content of 3.86 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. Ta.

<Test Example 14: Emulsion stability test (influence of medium chain fatty acid ratio)>
In order to investigate the influence of the medium chain fatty acid ratio on emulsion stability under conditions of high lipid content, samples with different medium chain fatty acid ratios were prepared under conditions of high lipid content, and the emulsion stability was examined.
A nutritional composition was produced by separately preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used in a weight ratio of 1:1. Comparative Example 14-1, Example 14-1, and Example 14-2 were prepared so that the amount of heat was 1.6 kcal/mL and the protein content was 3.8 g/100 kcal.
In addition, the lipid energy ratio, lipid content, proportion of medium chain fatty acids in all constituent fatty acids, carbohydrate energy ratio, and carbohydrate content of the lipids of Comparative Example 14-1, Example 14-1, and Example 14-2 , Palatinose (registered trademark) (isomaltulose) content, and emulsifier content are as shown in Table 17.
A test similar to Test Example 1 was conducted on the samples listed in Table 17. Note that the relative area of fat adhesion was calculated based on the area of Comparative Example 14-1 being 1.000.
The results are shown in Table 18. Further, FIG. 25 shows a photograph taken when evaluating the relative area of fat adhesion. Further, a graph of the results of the relative area of fat adhesion is shown in FIG.

In all evaluations, Example 14-1 and Example 14-2, which had a higher proportion of medium chain fatty acids, had better emulsion stability than Comparative Example 14-1. In particular, Example 14-2, which had a higher ratio of medium chain fatty acids, showed good emulsion stability.
From the above, even in a nutritional composition with a particularly high fat content of 6.11 g/kcal and a Palatinose (registered trademark) (isomaltulose) content of 3.86 g/100 kcal, increasing the medium chain fatty acid ratio improves emulsion stability. was shown to improve.

According to the present invention, a stable nutritional composition can be provided.

Claims (10)

A nutritional composition comprising a lipid, a carbohydrate, and an emulsifier,
The content of the lipid in the nutritional composition is 3.5 g/100 kcal or more,
The content of the emulsifier in the nutritional composition is 0.60 g/100 kcal or less,
The lipid contains medium chain fatty acids in a proportion of 20% by mass or more in its total fatty acids.
Nutritional composition. The carbohydrate includes Palatinose (registered trademark) (isomaltulose),
A nutritional composition according to claim 1. The content of Palatinose (registered trademark) (isomaltulose) in the nutritional composition is 2 g/100 kcal or more,
The nutritional composition according to claim 1 or 2 . The ratio of the content of the emulsifier to the content of the lipid is 6.5% by mass or less,
The nutritional composition according to claim 1 or 2 . The content of the carbohydrate is 15 g/100 kcal or less,
The nutritional composition according to claim 1 or 2 . The calorific value is 0.6 kcal/mL or more,
The nutritional composition according to claim 1 or 2 . The nutritional composition further includes protein.
The nutritional composition according to claim 1 or 2 . The emulsified nutritional composition is for suppressing an increase in blood sugar level,
The nutritional composition according to claim 1 or 2 . A method for improving emulsion stability of a nutritional composition, the method comprising:
a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates;
an emulsification step of adding and mixing the oil phase and the aqueous phase with an emulsifier of 0.60 g/100 kcal or less,
The content of the lipid in the nutritional composition is 3.5 g/100 kcal or more,
The lipid contains medium chain fatty acids in a proportion of 20% by mass or more in its total fatty acids.
Method for improving emulsion stability. A method for producing a nutritional composition, comprising:
a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates;
an emulsification step of adding and mixing the oil phase and the aqueous phase with an emulsifier of 0.60 g/100 kcal or less,
The content of the lipid in the nutritional composition is 3.5 g/100 kcal or more,
The lipid contains medium chain fatty acids in a proportion of 20% by mass or more in its total fatty acids.
Method for producing a nutritional composition.