NO312393B1 - Dietary food of medium length fatty acids and its use in the preparation of a dietetic food for the treatment of malabsorption syndromes - Google Patents
Dietary food of medium length fatty acids and its use in the preparation of a dietetic food for the treatment of malabsorption syndromes Download PDFInfo
- Publication number
- NO312393B1 NO312393B1 NO19951992A NO951992A NO312393B1 NO 312393 B1 NO312393 B1 NO 312393B1 NO 19951992 A NO19951992 A NO 19951992A NO 951992 A NO951992 A NO 951992A NO 312393 B1 NO312393 B1 NO 312393B1
- Authority
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- Norway
- Prior art keywords
- food product
- product according
- dietetic food
- fat
- acid
- Prior art date
Links
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
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Abstract
Description
Foreliggende oppfinnelse vedrører et dietetisk næringsmiddel med fettsyrer av middels lengde og langkjedede essensielle fettsyrer, innbefattende cx-linolsyre og a-linolensyre, samt eventuelt ytterligere tilsatsstoffer og deres anvendelse for fremstilling av et dietetisk næringsmiddel til behandling av pasienter med forstyrrelser av resorpsjonen av næringsstoffer (spesielt av fett og fettoppløselige vitaminer) ved malabsorpsjon, spesielt cøliaki. The present invention relates to a dietetic foodstuff with fatty acids of medium length and long-chain essential fatty acids, including c-linoleic acid and a-linolenic acid, as well as possibly further additives and their use for the production of a dietetic foodstuff for the treatment of patients with disorders of the absorption of nutrients (especially of fat and fat-soluble vitamins) in malabsorption, especially celiac disease.
Ved glutenenteropati (cøliaki, sprue) dreier det seg om en sykdom i tynntarmkanalen, hvorved det utløses spesifikke inkompatibilitetssymptomer av gluten (klistereggehvite i hvete, rug, havre, bygg og spelt). Sykdommen beror på en immunreaksjon mot gluten, hvorved det kommer til forstyrrelser av resorpsjonen (malabsorpsjon) av næringsstoffer med tallrike symptomer også fra sentralnervesystemet. Behandling hittil består fremfor alt i at det holdes en streng, glutenfri kost. For dette formålet står det idag tallrike glutenfrie dietetiske næringsmidler til disposisjon, som til dels må anvendes av den syke livet ut. Gluten enteropathy (celiac disease, sprue) is a disease of the small intestinal tract, which triggers specific incompatibility symptoms of gluten (glutinous egg white in wheat, rye, oats, barley and spelt). The disease is due to an immune reaction against gluten, which leads to disturbances in the resorption (malabsorption) of nutrients with numerous symptoms also from the central nervous system. Treatment so far consists above all in maintaining a strict, gluten-free diet. For this purpose, numerous gluten-free dietetic foods are available today, some of which must be used by the patient for life.
Ved glutenenteropati er slimhinneskadene av tynntarmen kjennetegnet ved en tottatrofi. Derav følger en sterk reduksjon av abosrpsjonsflaten og en påvirkning av den absorptive funksjonen av de intestinale epitelcellene. Mer eller mindre spiller ved cøliaki og sprue, ved siden av glutensensibiliteten, den ovenfor nevnte malabsorpsjonen av lipider en rolle, dvs. en mer eller mindre sterk påvirkning av fettresorpsjonen. Den gjør seg merkbar ved steatorrhoea (fettdiaré), hvorved det ufordøyede fettet delvis er synlig på pasientens ekskrementer. In gluten enteropathy, the damage to the mucosa of the small intestine is characterized by a tot atrophy. This results in a strong reduction of the absorption surface and an impact on the absorptive function of the intestinal epithelial cells. More or less, in celiac disease and sprue, next to gluten sensitivity, the above-mentioned malabsorption of lipids plays a role, i.e. a more or less strong influence on fat absorption. It becomes noticeable in steatorrhoea (fatty diarrhoea), whereby the undigested fat is partially visible in the patient's excrement.
Under den påvirkede fettresorpsjonen er ved cøliaki— og spruepasienter også resorpsjonskvoten for de fettoppløselige vitaminene A, D, E og K redusert. I tillegg er resorpsjonen av folsyre og vitamin B12 påvirket. Også kalsium, jern, mangan og sink påvirkes av resorpsjonsforstyrrelsen. Visse følgesymptomer av glutenenteropati forårsakes ved dette (f.eks. osteroporose, anemi, perifere og sentrale nevrolog-iske forstyrrelser). During the affected fat resorption, in patients with celiac disease and sprue, the absorption rate for the fat-soluble vitamins A, D, E and K is also reduced. In addition, the resorption of folic acid and vitamin B12 is affected. Calcium, iron, manganese and zinc are also affected by the resorption disorder. Certain secondary symptoms of gluten enteropathy are caused by this (eg osteoporosis, anaemia, peripheral and central neurological disorders).
Den dårlige utnyttelsen av næringsfettet og i mage-tarm-kanalen opptredende spaltningsprodukter av ikke-resorberbart fett akselererer tarmpassasjen og forsterker ved forkortelse av oppholdstiden av næringen i tarmen igjen den allerede ved cøliaki og sprue foreliggende reduserte utnyttelsen av næringsbestanddelene (malabsorpsjon). The poor utilization of the dietary fat and the breakdown products of non-absorbable fat occurring in the gastrointestinal tract accelerate the intestinal passage and, by shortening the residence time of the nutrient in the intestine, again reinforces the reduced utilization of the nutrient components (malabsorption) already present in celiac disease and sprue.
Den f.eks. ved cøliaki angitte malabsorpsjonen av næringsfettet spiller også en rolle ved andre tarmsykdommer, f.eks. sykdommer i galleveiene med gallesyremangel, sykdommer i bukspyttkjertelen med mangel på pankreas-lipase, mukoviscidose (cystisk pankreasfibrose), status etter reseksjon av magen, bukspyttkjertelen eller tynntarmen, levercirrhose med gallesyremangel, morbus whipple (med fettresorpsjonsfor-styrrelse som ved cøliaki), lymfebortførelsesforstyrrelser (f.eks. ved tumorer) og fettstoffskifteforstyrrelser av type The e.g. The malabsorption of dietary fat indicated in celiac disease also plays a role in other intestinal diseases, e.g. diseases of the biliary tract with bile acid deficiency, diseases of the pancreas with pancreatic lipase deficiency, cystic fibrosis (cystic pancreatic fibrosis), status after resection of the stomach, pancreas or small intestine, cirrhosis of the liver with bile acid deficiency, whipple's disease (with fat absorption disorders such as celiac disease), lymph drainage disorders ( e.g. in the case of tumours) and lipid metabolism disorders of type
I. IN.
Til de kjente dietetiske næringsmidlene for pasienter med glutenteropatier hører glutenfrie bakervarer, brød, bake-blandinger for fremstilling av glutenfrie brød og bakevarer samt pastavarer. Disse dietetiske næringsmidlene løser problemet og holder ernæringen glutenfri. Ofte gjenstår imidlertid en mer eller mindre omfattende påvirkning av fettfordøyelsen av fettresorpsjonen. Selv om det allerede lenge har bestått et behov for å motvirke disse påvirk-ningene ved tilsvarende dietetiske forholdsregler, mangler hittil ethvert egnet løsningsforslag. The known dietetic foods for patients with gluten teropathy include gluten-free baked goods, bread, baking mixes for the production of gluten-free bread and baked goods as well as pasta. These dietary supplements solve the problem and keep the nutrition gluten-free. Often, however, a more or less extensive influence of fat digestion on fat resorption remains. Although there has long been a need to counteract these effects by means of corresponding dietary precautions, so far no suitable solution has been proposed.
Til grunn for foreliggende oppfinnelse ligger følgelig det tekniske problemet å tilveiebringe et dietetisk næringsmiddel for pasienter med malabsorpsjonssyndromer (f.eks. ved glutenenteropati), som ikke bare er glutenfritt, men som også tar hensyn til den med sykdommen hørende sterkt reduserte adsorpsjonen av lipider og ytterligere stoffer. The basis of the present invention is therefore the technical problem of providing a dietary food for patients with malabsorption syndromes (e.g. in case of gluten enteropathy), which is not only gluten-free, but which also takes into account the greatly reduced adsorption of lipids associated with the disease and additional substances.
Løsningen av dette tekniske problemet foregår ved til-veiebringelse av de i kravene angitte utførelsesformene. The solution to this technical problem takes place by providing the embodiments specified in the requirements.
Foreliggende oppfinnelse tilveiebringer følgelig et dietetisk næringsmiddel, kjennetegnet ved at det i fettfasen inneholder : The present invention therefore provides a dietetic foodstuff, characterized in that it contains in the fat phase:
(a) 70 til 90 % middelskjedede fettsyrer (a) 70 to 90% medium-chain fatty acids
(b) a-linolsyre og (b) α-linoleic acid and
(c) alinolensyre. (c) alinolenic acid.
Essensielle fettsyrer er byggestener av cellemembraner (strukturlipider), byggestener av membranbundede enzymer, forstadier av mediatorer (f.eks. prostaglandiner, leuko-triener, immunoglobuliner), som i kroppen fremgår av essensielle fettsyrer og som utøver mangfoldige virkninger. Fra essensielle fettsyrer i kroppen metaboliserte mediatorer påvirker immunstatus, kretsløpsfunksjoner (blodkarkontrak-sjon, blodkarutvidelse, blodtrykk), flytegenskaper for blodet, oppførsel av trombocytter og erytrocytter i blod (agglutineringstendens), glatt muskulatur (luftveier, tarm). Fra a-linolsyre C18: 2 n 6 oppstår i stoffskiftet -y-linolensyre C18: 3 n 6 som forstadium, f.eks. betennelseshemmende mediatorer. Fra a-linolensyre C18: 3 n 3 oppstår i stoffskiftet eicosapentaensyre C20: 5 n 3, som forstadium for mediatorer. Essential fatty acids are building blocks of cell membranes (structural lipids), building blocks of membrane-bound enzymes, precursors of mediators (e.g. prostaglandins, leukotrienes, immunoglobulins), which in the body appear from essential fatty acids and which exert diverse effects. Mediators metabolized from essential fatty acids in the body affect immune status, circulatory functions (blood vessel contraction, blood vessel dilation, blood pressure), flow properties of the blood, behavior of platelets and erythrocytes in blood (agglutination tendency), smooth muscle (airway, intestine). From a-linoleic acid C18: 2 n 6 occurs in the metabolism -y-linolenic acid C18: 3 n 6 as a precursor, e.g. anti-inflammatory mediators. From a-linolenic acid C18: 3 n 3, eicosapentaenoic acid C20: 5 n 3 is produced in the metabolism, as a precursor for mediators.
Essensielle fettsyrer omsettes i stoffskiftet ved enzymet A-6-desaturase. Om dette enzymet konkurrerer essensielle fettsyrer og deres homologer. Fortrinnsvis omsettes ved dette enzymet den i ethvert tilfelle lavere homologen. Ved mangel på A-6-desaturase kan høyere homologer ikke lenger omsettes. Essential fatty acids are converted in the metabolism by the enzyme A-6-desaturase. Essential fatty acids and their homologues compete for this enzyme. Preferably, this enzyme converts the lower homologue in any case. In the absence of A-6 desaturase, higher homologues can no longer be converted.
Middelskjedede fettsyrer blir intestinalt, også uten nærvær av lipaser og/eller gallesyrer utløst fra middelskjedede triglyserider og resorbert. Etter opptak av middelskjedede fettsyrer i mukosacellene tilføres de via portåren til leveren og omsettes der direkte. Fordøyelse og resorpsjon av middelskjedede fettsyrer foregår, i motsetning til langkjedede mettede fettsyrer, lett og raskt. Middelskjedede fettsyrer belaster, i motsetning til langkjedede fettsyrer, ikke lymfeveiene, idet de opptas fra tarmen direkte i blodet (viktig ved sykdommer med opphopning, blokkade eller stengning av lymfeveiene). Medium-chain fatty acids are released intestinally, also without the presence of lipases and/or bile acids, from medium-chain triglycerides and absorbed. After uptake of medium-chain fatty acids in the mucosal cells, they are supplied via the portal vein to the liver and converted there directly. Digestion and resorption of medium-chain fatty acids takes place, in contrast to long-chain saturated fatty acids, easily and quickly. Medium-chain fatty acids, in contrast to long-chain fatty acids, do not burden the lymphatics, as they are absorbed from the intestine directly into the blood (important in diseases with accumulation, blockage or closure of the lymphatics).
Det dietetiske næringsmiddelet ifølge oppfinnelsen oppnår for første gang en målrettet supplementering av middelskjedede og essensielle langkjedede fettsyrer, hvorfra for tarmen viktige metabolitter fremgår. The dietary food product according to the invention achieves for the first time a targeted supplementation of medium-chain and essential long-chain fatty acids, from which important metabolites for the intestine appear.
Det ble dessuten overraskende funnet at fettresorpsjonen kan økes ved det dietetiske næringsmiddelet ifølge oppfinnelsen, og en normalisering av ekskrementene oppnås enda bedre enn med middelskjedede fettsyrer alene. It was also surprisingly found that fat absorption can be increased with the dietary food according to the invention, and a normalization of the excrement is achieved even better than with medium-chain fatty acids alone.
Anvendelsen av dette dietetiske næringsmiddelet bevirker imidlertid ikke bare en forbedring av fettresorpsjonen, hvilket er viktig ved den reduserte ernæringstilstanden til pasienten, men kan dessuten også virke som et spor for resorpsjonen av ytterligere næringsinnholdsstoffer, hvis opptak har vist seg nyttig ved cøliaki, sprue, pankreasinsuf-fisiens, gallesyremangel, mukoviscidose eller etter tynntarm-resorpsjon. However, the use of this dietary food does not only improve fat absorption, which is important in the reduced nutritional state of the patient, but can also act as a trace for the absorption of additional nutrients, the uptake of which has proven useful in celiac disease, sprue, pancreatic insufficiency - fission, bile acid deficiency, cystic fibrosis or after small bowel resorption.
I en foretrukket utførelsesform inneholder det dietetiske næringsmiddelet ifølge oppfinnelsen i fettfasen dessuten -y-linolensyre. -y-linolensyre C18: 3 n 6 fremgår i det menneske-lige stoffskiftet fra a-linolsyre C18: 2 n 6 og er forstadiet av mediatorer som utøver spesielle virkninger i organismen (f.eks. innvirkninger på betennelsesprosesser og immunstatus). Dersom -y-linolensyre tilføres med det dietetiske næringsmiddelet i ernæringen til en pasient med malabsorp-sjonssyndrom, er det direkte disponibelt for omsetning av derav fremgående mediatorer. I annet tilfelle måtte først ved hjelp av enzymet A-6-desaturase "y-linolensyre metaboliseres fra a-linolsyre. Bestemte mediatorer fra "y-linolensyre har en positiv innvirkning på sykelige prosesser som avspiller seg i tarmslimhinnen ved cøliaki eller andre betennelsesformige tarmsykdommer. In a preferred embodiment, the dietary food product according to the invention also contains -γ-linolenic acid in the fat phase. -γ-linolenic acid C18: 3 n 6 appears in the human metabolism from α-linoleic acid C18: 2 n 6 and is the precursor of mediators that exert special effects in the organism (e.g. effects on inflammatory processes and immune status). If -y-linolenic acid is supplied with the dietary food in the nutrition of a patient with malabsorption syndrome, it is directly available for the turnover of resulting mediators. In the second case, γ-linolenic acid had to be metabolized from α-linolenic acid first with the help of the enzyme A-6-desaturase. Certain mediators from γ-linolenic acid have a positive effect on morbid processes that take place in the intestinal mucosa in celiac disease or other inflammatory bowel diseases.
I en ytterligere foretrukket utførelsesform utgjør innholdet av a-linolsyre 5,9 til 13,4 %. In a further preferred embodiment, the content of α-linoleic acid amounts to 5.9 to 13.4%.
I en ytterligere foretrukket utførelsesform inneholder det dietetiske næringsmiddelet 1,4 til 6,5 # a-linolensyre. In a further preferred embodiment, the dietary food product contains 1.4 to 6.5 # of α-linolenic acid.
Fortrinnsvis inneholder det dietetiske næringsmiddelet 0,1 til 2,5 % "y-linolensyre. Preferably, the dietary foodstuff contains 0.1 to 2.5% γ-linolenic acid.
I enda en ytterligere foretrukket utførelsesform utgjør innholdet av mettede, langkjedede fettsyrer høyst 4 %. In yet another preferred embodiment, the content of saturated, long-chain fatty acids amounts to no more than 4%.
De i en mengde på 70 til 90 % i fettfasen av næringsmiddelet ifølge oppfinnelsen inneholdte middelkjedede fettsyrene er fortrinnsvis kaprylsyre og kaprinsyre fra middelskjedede triglyserider. The medium-chain fatty acids contained in an amount of 70 to 90% in the fat phase of the food product according to the invention are preferably caprylic acid and capric acid from medium-chain triglycerides.
De i en mengde på 0,9 til 4 % i det dietetiske næringsmiddelet ifølge oppfinnelsen inneholdte mettede, langkjedede fettsyrene stammer fortrinnsvis i et omfang på 0,5 til 2,4 9é fra saflorolje, i et omfang på 0,3 til 1, 1 % fra linolje og i et omfang på 0,1 til 0,5 # fra en emulgator, eksempelvis en blanding av mono-/diglyserider og lecitin. The saturated, long-chain fatty acids contained in an amount of 0.9 to 4% in the dietary food product according to the invention preferably originate in an amount of 0.5 to 2.4% from safflower oil, in an amount of 0.3 to 1.1 % from linseed oil and to the extent of 0.1 to 0.5 # from an emulsifier, for example a mixture of mono-/diglycerides and lecithin.
Den i en mengde på 5,9 til 13,4 % i det dietetiske næringsmiddelet ifølge oppfinnelsen inneholdte a-linolsyren stammer fortrinnsvis i et omfang på 5,5 til 11 % fra saflorolje og i et omfnag på 0,4 til 2,4 % fra linolje. The a-linoleic acid contained in an amount of 5.9 to 13.4% in the dietary food according to the invention preferably originates in an amount of 5.5 to 11% from safflower oil and in an amount of 0.4 to 2.4% from linseed oil.
Linolje utgjør likeledes en foretrukket kilde for den i en mengde på 1,4 til 6,5 % i næringsmiddelet ifølge oppfinnelsen inneholdte a-linolensyren. Linseed oil is likewise a preferred source for the α-linolenic acid contained in an amount of 1.4 to 6.5% in the nutritional product according to the invention.
En kilde for den i en mengde fra 0,1 til 2,5 % i næringsmiddelet ifølge oppfinnelsen inneholdte "y-linolensyren er fortrinnsvis agurkurt. A source for the γ-linolenic acid contained in an amount of from 0.1 to 2.5% in the nutritional product according to the invention is preferably borage.
De i en mengde på 1,7 til 3,6 % i det dietetiske næringsmiddelet ifølge oppfinnelsen inneholdte oljesyrene stammer fortrinnsvis i et omfang på 1,1 til 1,5 <Jt> fra saflorolje og i et omfnag på 0,6 til 2,1 % fra linolje. The oleic acids contained in an amount of 1.7 to 3.6% in the dietary food product according to the invention preferably originate in an amount of 1.1 to 1.5 <Jt> from safflower oil and in an amount of 0.6 to 2, 1% from linseed oil.
I en spesielt foretrukket utførelsesform har fettfasen av det dietetiske næringsmiddelet følgende sammensetning: In a particularly preferred embodiment, the fat phase of the dietary food has the following composition:
I en enda mer foretrukket utførelsesform har fettfasen av det dietetiske næringsmiddelet følgende sammensetning: In an even more preferred embodiment, the fat phase of the dietary foodstuff has the following composition:
I en ytterligere foretrukket utførelsesform inneholder det dietetiske næringsmiddelet i tillegg til de ovenfor angitte fettsyrene videre emulgatorer, fettoppløselige vitaminer, p-karotiner og/eller lecitin. In a further preferred embodiment, in addition to the above-mentioned fatty acids, the dietary food also contains emulsifiers, fat-soluble vitamins, p-carotenes and/or lecithin.
Som emulgatorer kan det eksempelvis anvendes en emulgator av mono— og diglyserider samt lecitin i en konsentrasjon på 0,5 As emulsifiers, for example, an emulsifier of mono- and diglycerides and lecithin can be used in a concentration of 0.5
I en spesielt foretrukket utførelsesform av det dietetiske næringsmiddelet inneholder fettfasen vitaminene A, D og/eller In a particularly preferred embodiment of the dietetic food, the fat phase contains vitamins A, D and/or
E. E.
Fortrinnsvis utgjør fettfasen av det dietetiske næringsmiddelet 80 % og vannfasen 20 % >, hvorved i en foretrukket utførelsesform vannfasen inneholder vitamin C, folsyre og/eller vitamin B12. Preferably, the fat phase of the dietary food makes up 80% and the water phase 20%, whereby in a preferred embodiment the water phase contains vitamin C, folic acid and/or vitamin B12.
Foretrukne vitaminmengder pr. 100 g fett i margarinen er 0 til 2 mg vitamin A, 0 til 300 jig p<->karotin, 0 til 50 jjg vitamin D, 0 til 100 mg samlet tokoferol, 0 til 1 jjg vitamin B12, 0 til 5 mg folsyre og 0 til 75 mg vitamin C. Preferred vitamin amounts per 100 g of fat in the margarine is 0 to 2 mg vitamin A, 0 to 300 jig p<->carotene, 0 to 50 jjg vitamin D, 0 to 100 mg total tocopherol, 0 to 1 jjg vitamin B12, 0 to 5 mg folic acid and 0 to 75 mg of vitamin C.
Folsyre deltar i prosessene med celledeling og celleny-dannelse. Av betydning er at pasienter med sykdommer i tarmslimhinnen (spesielt ved cøliaki) har et spesielt høyt behov for folsyre, som er påkrevet for enterocytt-regenerering. I tillegg er behovet for folsyre forhøyet for å motvirke hyperkrom, makrocytær anemi. Folic acid participates in the processes of cell division and cell regeneration. It is important that patients with diseases of the intestinal mucosa (especially celiac disease) have a particularly high need for folic acid, which is required for enterocyte regeneration. In addition, the need for folic acid is elevated to counteract hyperchromic, macrocytic anemia.
Ved tilsatsen av vitamin C forbedres kalium- og jernresorp-sjonen. The addition of vitamin C improves potassium and iron resorption.
En ytterligere foretrukket utførelsesform vedrører følgelig anvendelsen av sammensetningen for fremstilling av et dietetisk næringsmiddel for behandling av malabsorpsjonssyndromet. Malabsorpsjonssyndromet står spesielt i sammenheng med følgende sykelige tilstander: Gallesyremangel, bukspyttkjertelinsuffislens, kronisk pankreatitis, levercirrhose, magereseksjon (postgastrektomi-syndrom), mekanisk lukning av galleveiene, gallestener, gallsyre-inaktivering ved medikamenter, cøliaki, sprue hos voksne, mukoviscidose (cystisk pankreasfibrose), hyperlipoproteinaenemi type I (triglyserid-lipasemangel), morbus whipple eller lymfebortflytningsforstyrrelser. A further preferred embodiment therefore relates to the use of the composition for the production of a dietetic foodstuff for the treatment of the malabsorption syndrome. The malabsorption syndrome is particularly associated with the following medical conditions: Bile acid deficiency, pancreatic insufficiency, chronic pancreatitis, liver cirrhosis, gastric resection (postgastrectomy syndrome), mechanical closure of the bile ducts, gallstones, bile acid inactivation by drugs, celiac disease, sprue in adults, cystic fibrosis (cystic pancreatic fibrosis) , hyperlipoproteinanemia type I (triglyceride lipase deficiency), whipple's disease or lymph drainage disorders.
Eksempel Example
Dietetisk næringsmiddel i form av margarin Dietetic food in the form of margarine
Det dietetiske næringsmiddelet ifølge oppfinnelsen bringes, på grunn av hovedbestanddelene, fortrinnsvis i handelen i form av en margarin. The dietetic food product according to the invention is, because of the main ingredients, preferably brought to the market in the form of a margarine.
Som margarin inneholde det dietetiske næringsmiddelet ifølge oppfinnelsen ca. 18 vekt-# vann, minst 80 vekt-# fett og ca. 2 vekt-#> tørrstoff. Vannfasen utgjør ca. 20 % og fettfasen ca. 80 %>. As margarine, the dietary food product according to the invention contains approx. 18 weight-# of water, at least 80 weight-# of fat and approx. 2 wt-#> dry matter. The water phase makes up approx. 20% and the fat phase approx. 80%>.
Fremstilling Manufacturing
1. De vannoppløselige komponentene (vitamin B12, vitamin C, folsyre, aroma) oppløses i vann og blandes. Deretter oppvarmes det til 60-80°C. 2. Fettkomponentene (middelskjedede fettsyrer, saflorolje, linolje og agurkurtolje) smeltes og blandes. 3. 1 del emulgator oppvarmes med 5 deler "fettsammensetning" fra trinn 2 til 65°C og smeltes til klar tilstand, deretter tilsettes denne blandingen til den samlede "fettsammensetningen" og blandes. 4. Fettoppløselige komponenter (vitamin E, vitamin D 3, vitamin A-palmitat, g<->karotin) oppløses deri og blandes. 5. Fettfasen og vannfasen blandes ved 40 til 50°C under omrøring på en slik måte at det dannes en emulsjon av type W/0 (vann i olje). 6. Den dannede W/O-emulsjonen krystalliseres og knas i en skavevarmeveksler (rørkjøler) på for margarin vanlig måte, slik at det oppnås et strykbart produkt. 1. The water-soluble components (vitamin B12, vitamin C, folic acid, aroma) are dissolved in water and mixed. It is then heated to 60-80°C. 2. The fat components (medium chain fatty acids, safflower oil, linseed oil and borage oil) are melted and mixed. 3. 1 part emulsifier is heated with 5 parts "fat composition" from step 2 to 65°C and melted to a clear state, then this mixture is added to the overall "fat composition" and mixed. 4. Fat-soluble components (vitamin E, vitamin D 3, vitamin A-palmitate, g<->carotene) are dissolved therein and mixed. 5. The fat phase and the water phase are mixed at 40 to 50°C with stirring in such a way that an emulsion of type W/0 (water in oil) is formed. 6. The formed W/O emulsion is crystallized and crushed in a friction heat exchanger (tube cooler) in the usual way for margarine, so that an ironable product is obtained.
Dagsbehovet for dietmargarin er variabelt, men må rette seg etter de aktuelle funnene. Ved god tålbarhet kan pasienten innta 50 til 70 g dietmargarin pr. dag. The daily requirement for dietary margarine is variable, but must comply with the current findings. If well tolerated, the patient can consume 50 to 70 g of dietary margarine per day.
Claims (14)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE4417851A DE4417851C1 (en) | 1994-05-20 | 1994-05-20 | Dietary food with medium-chain fatty acids and its use |
Publications (3)
Publication Number | Publication Date |
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NO951992D0 NO951992D0 (en) | 1995-05-19 |
NO951992L NO951992L (en) | 1995-11-21 |
NO312393B1 true NO312393B1 (en) | 2002-05-06 |
Family
ID=6518676
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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NO19951992A NO312393B1 (en) | 1994-05-20 | 1995-05-19 | Dietary food of medium length fatty acids and its use in the preparation of a dietetic food for the treatment of malabsorption syndromes |
Country Status (9)
Country | Link |
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EP (1) | EP0682879B1 (en) |
AT (1) | ATE197380T1 (en) |
DE (2) | DE4417851C1 (en) |
DK (1) | DK0682879T3 (en) |
ES (1) | ES2153443T3 (en) |
FI (1) | FI117788B (en) |
GR (1) | GR3035094T3 (en) |
NO (1) | NO312393B1 (en) |
PT (1) | PT682879E (en) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19528461A1 (en) * | 1995-08-03 | 1997-02-06 | Braun Melsungen Ag | Preparation for nutrition |
DE69622722T2 (en) | 1996-11-20 | 2003-02-27 | Nutricia Nv | Dietary composition containing fats for the treatment of metabolic syndrome |
AU6279398A (en) * | 1997-02-21 | 1998-09-09 | Beth Israel Deaconess Medical Center | A novel nutritional therapy which minimizes plasma cholecystokinin (cck) levels |
US6013665A (en) * | 1997-12-16 | 2000-01-11 | Abbott Laboratories | Method for enhancing the absorption and transport of lipid soluble compounds using structured glycerides |
CN1330542A (en) * | 1998-12-15 | 2002-01-09 | 美国家用产品公司 | Method and composition for maintanance and restitution gut integrity |
US7732404B2 (en) | 1999-12-30 | 2010-06-08 | Dexcel Ltd | Pro-nanodispersion for the delivery of cyclosporin |
DE10254584A1 (en) * | 2002-11-22 | 2004-06-09 | HORST HEIRLER PROJEKTE für Ernährung, Medizin, Ökologie | Use of medium chain triglycerides (MCT) for nutritional optimization of the fatty acid spectrum in a dietetic food for diabetics |
US20050032892A1 (en) * | 2003-08-07 | 2005-02-10 | The Procter & Gamble Company | Compositions, kits, and methods for treating gastrointestinal conditions |
US7759507B2 (en) * | 2003-09-05 | 2010-07-20 | Abbott Laboratories | Lipid system and methods of use |
EP1656934A1 (en) * | 2004-11-12 | 2006-05-17 | Cognis IP Management GmbH | Use of physiologically active fatty acids for treating lipodystrophy |
WO2009061961A1 (en) * | 2007-11-06 | 2009-05-14 | The Salk Institute For Biological Studies | Use of vitamin d receptor agonists and precursors to treat fibrosis |
MX2015014701A (en) | 2013-04-24 | 2016-08-08 | Salk Inst For Biological Studi | Vitamin d receptor/smad genomic circuit gates fibrotic response. |
WO2019023149A1 (en) | 2017-07-24 | 2019-01-31 | Salk Institute For Biological Studies | Use of bromodomain-containing protein 9 antagonists in combination with vitamin d receptor agonists in diabetes treatment |
Family Cites Families (11)
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NL8205047A (en) * | 1982-12-30 | 1984-07-16 | Unilever Nv | FATS SUITABLE FOR USE AS HARDFAT COMPONENTS IN MARGARINES AND MARGARINE FAT MIXTURES FOR MARGARINES TO BE WRAPPED. |
US4871768A (en) * | 1984-07-12 | 1989-10-03 | New England Deaconess Hospital Corporation | Dietary supplement utilizing ω-3/medium chain trigylceride mixtures |
WO1990012080A1 (en) * | 1989-04-07 | 1990-10-18 | New England Deaconess Hospital Corporation | Short-chain triglycerides |
CA2012707A1 (en) * | 1989-04-11 | 1990-10-11 | Lawrence P. Klemann | Partially digestible sucrose esters as low calorie fat mimetics |
JP3102645B2 (en) * | 1990-10-15 | 2000-10-23 | 雪印乳業株式会社 | Nutritional composition for nutritional support |
ES2033193B1 (en) * | 1990-10-30 | 1994-01-16 | Ganadera Union Ind Agro | FAT MIXTURE FOR CHILD AND ADULT NUTRITION. |
JP3098571B2 (en) * | 1991-06-18 | 2000-10-16 | 花王株式会社 | Enteral nutrition composition |
JPH05262645A (en) * | 1992-03-19 | 1993-10-12 | Nippon Oil & Fats Co Ltd | Fat emulsion |
US5223285A (en) * | 1992-03-31 | 1993-06-29 | Abbott Laboratories | Nutritional product for pulmonary patients |
US5395629A (en) * | 1992-11-12 | 1995-03-07 | Nestec S.A. | Preparation of butterfat and vegetable butter substitutes |
EP0679057B1 (en) * | 1993-01-15 | 1999-08-18 | Abbott Laboratories | Structured lipids |
-
1994
- 1994-05-20 DE DE4417851A patent/DE4417851C1/en not_active Expired - Lifetime
-
1995
- 1995-05-18 PT PT95107610T patent/PT682879E/en unknown
- 1995-05-18 EP EP95107610A patent/EP0682879B1/en not_active Expired - Lifetime
- 1995-05-18 AT AT95107610T patent/ATE197380T1/en active
- 1995-05-18 DE DE59508831T patent/DE59508831D1/en not_active Expired - Lifetime
- 1995-05-18 ES ES95107610T patent/ES2153443T3/en not_active Expired - Lifetime
- 1995-05-18 DK DK95107610T patent/DK0682879T3/en active
- 1995-05-19 NO NO19951992A patent/NO312393B1/en not_active IP Right Cessation
- 1995-05-19 FI FI952465A patent/FI117788B/en not_active IP Right Cessation
-
2000
- 2000-12-18 GR GR20000402782T patent/GR3035094T3/en unknown
Also Published As
Publication number | Publication date |
---|---|
ATE197380T1 (en) | 2000-11-11 |
DE59508831D1 (en) | 2000-12-14 |
NO951992L (en) | 1995-11-21 |
NO951992D0 (en) | 1995-05-19 |
EP0682879B1 (en) | 2000-11-08 |
FI952465A0 (en) | 1995-05-19 |
ES2153443T3 (en) | 2001-03-01 |
FI952465A (en) | 1995-11-21 |
FI117788B (en) | 2007-02-28 |
DK0682879T3 (en) | 2001-01-15 |
GR3035094T3 (en) | 2001-03-30 |
PT682879E (en) | 2001-02-28 |
EP0682879A1 (en) | 1995-11-22 |
DE4417851C1 (en) | 1995-10-05 |
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Owner name: DR SCHAER AG, IT |
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