WO2015146460A1 - Composition nutritionnelle liquide - Google Patents

Composition nutritionnelle liquide Download PDF

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Publication number
WO2015146460A1
WO2015146460A1 PCT/JP2015/055659 JP2015055659W WO2015146460A1 WO 2015146460 A1 WO2015146460 A1 WO 2015146460A1 JP 2015055659 W JP2015055659 W JP 2015055659W WO 2015146460 A1 WO2015146460 A1 WO 2015146460A1
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Prior art keywords
nutritional composition
liquid nutritional
liquid
amount
mass
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PCT/JP2015/055659
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English (en)
Japanese (ja)
Inventor
西谷　弘
佐藤　宏樹
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テルモ株式会社
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Priority to JP2016510159A priority Critical patent/JPWO2015146460A1/ja
Publication of WO2015146460A1 publication Critical patent/WO2015146460A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals

Definitions

  • the present invention relates to a liquid nutritional composition.
  • Enteral nutrition is physiologically close to oral intake compared to parenteral nutrition, can maintain the digestive tract normally, has few complications, and can be safely managed. It is an important nutritional administration method for patients who have difficulty in ingesting food due to a significant decrease in mastication and swallowing functions and impaired consciousness. Enteral nutrition methods include nasal tube feeding and gastrostomy tube feeding depending on the route of administration.
  • a liquid composition having a low viscosity is referred to as a liquid, and the thickening and semisolid forms are distinguished from each other as the viscosity increases.
  • a liquid liquid nutritional composition is used to administer the nutritional composition through a thin and long tube inserted into the stomach via the nasal cavity.
  • rapid administration causes diarrhea, it is necessary to adjust the flow rate with an enteral feeding pump or a roller clamp attached to the nutrition set. Therefore, as a result, administration takes a long time of about several hours, and the burden on patients and their caregivers is great.
  • enteral nutrition is performed for a long time by the nasal tube feeding method, there are many cases that suffer from respiratory complications such as aspiration pneumonia caused by gastroesophageal reflux of the liquid nutritional composition.
  • the gastrostomy tube feeding method is percutaneous endoscopic gastrostomy (PEG), and the gastrostomy catheter (PEG catheter) connected to the stomach is directly fed from outside the body to the stomach.
  • the nutritional management method to be administered. Compared to the conventional nasal tube feeding method, it is easier to manage, less suffering for the patient, and easier to eat and swallow rehabilitation. It is attracting attention as one.
  • Liquid nutritional composition is a major complication associated with liquid nutritional composition. Respiratory complications such as aspiration pneumonia caused by gastroesophageal reflux. When liquid nutritional composition is rapidly administered to the stomach, No progress has been made, and the symptoms of hyperglycemia and diarrhea caused by the rapid absorption of carbohydrates by elimination from the stomach to the intestines are eliminated, so a thick or semi-solid nutritional composition is used (patented) Literature 1, Patent Literature 2, Patent Literature 3). As a result, pressure ulcers can be prevented, the burden on the patient can be reduced, and the patient's QOL can be improved.
  • the thick or semi-solid liquid nutrition composition is set to an acidity of pH 4.5 or lower in order to reduce the risk of bacterial growth.
  • an organic acid such as citric acid is used to lower the pH of the liquid nutritional organism.
  • citric acid and calcium are combined during storage, and calcium citrate is produced as a white solid precipitate.
  • Calcium citrate, which has become a white precipitate has no effect on the body, but needs to be redissolved in the stomach to be used as a nutrient component, resulting in poor absorption efficiency.
  • calcium citrate which has become a white precipitate, may cause PEG catheter occlusion.
  • the liquid nutrition does not produce calcium citrate precipitate, which is a white solid precipitate that causes PEG catheter occlusion when the medical nutrition and caregiver administer the liquid nutritional composition, resulting in poor calcium absorption efficiency A composition was sought.
  • An object of the present invention is to provide a liquid nutritional composition that has good calcium absorption efficiency and does not produce a calcium citrate precipitate that causes PEG catheter occlusion when a medical worker or caregiver administers the liquid nutritional composition. Is to provide.
  • the present invention is a liquid nutritional composition
  • a liquid nutritional composition comprising a nutrient containing protein, lipid, carbohydrate, vitamin, mineral, and dietary fiber, and an organic acid, wherein the total amount of the organic acid is liquid nutrition It is 2.0 to 3.5% by mass based on the total amount of the composition, and when citric acid is blended as the organic acid, the blending amount of citric acid is 0 to 2.% based on the total amount of the liquid nutritional composition. 0% by mass, an organic acid other than citric acid is added to obtain the total amount, and the liquid nutritional composition has a calorific value of 1.25 to 2.25 kcal / mL and a calcium content of 75. Liquid nutritional composition that is ⁇ 160 mg / 100 mL.
  • the present invention is the liquid nutritional composition according to (1) above, which contains agar and pectin.
  • the blending amount of the agar is 0.2 to 0.4% by mass with respect to the total amount of the liquid nutritional composition, and the blending amount of the pectin is 0.8% with respect to the total amount of the liquid nutritional composition.
  • the present invention is the liquid nutritional composition according to any one of (1) to (4), wherein the viscosity at 25 ° C. is 15,000 to 42,000 mPa ⁇ s.
  • the present invention is the liquid nutrition composition according to any one of (1) to (5) above, which has a pH of 3.0 to 4.5.
  • the liquid nutritional composition of the present invention is a liquid nutritional composition in which the calcium absorption efficiency is deteriorated and the precipitate of calcium citrate causing occlusion of the PEG catheter is not generated. Therefore, the absorption efficiency of calcium is good, the PEG catheter is not blocked, and it is possible to reliably and easily take in nutrients.
  • the organic acid used in the liquid nutritional composition of the present invention is not particularly limited, but citric acid, malic acid, gluconic acid, succinic acid, potassium carbonate, sodium bicarbonate, carbon dioxide, acetic acid, tartaric acid, lactic acid, sodium lactate, Sodium citrate, adipic acid and the like can be used. These pH adjusters may be used alone or in combination of two or more.
  • the total amount of the organic acid used in the liquid nutritional composition of the present invention is 2.0 to 3.5% by mass, preferably 2.2 to 3.5% by mass, based on the total amount of the liquid nutritional composition. It is.
  • the total amount of the organic acid is less than 2.0% by mass, the pH is not lowered and the growth of microorganisms cannot be suppressed.
  • the total amount of the organic acid exceeds 3.5% by mass, the pH of the liquid nutritional composition is excessively lowered, and when the acidity is excessively added and the liquid flows backward, the esophagus is stimulated.
  • the blending amount is 0 to 2.0% by mass, preferably 0 to 1.5% by mass, based on the total amount of the liquid nutritional composition. . If the amount of citric acid exceeds 2.0% by mass, the amount of white solid precipitate of calcium citrate increases, which is not preferable.
  • the blending amount of the organic acid other than citric acid used in the liquid nutritional composition of the present invention is such that the total amount with the citric acid described above becomes the total blending amount of the organic acid described above.
  • the amount of calcium used in the liquid nutritional composition of the present invention is 75 to 160 mg / 100 mL, preferably 80 to 150 mg / 100 mL.
  • the amount of calcium is less than 75 mg / 100 mL, a sufficient effect as a nutrient cannot be obtained.
  • the amount of calcium exceeds 160 mg / 100 mL, the aggregation reaction with the protein is promoted, the viscosity increases, and the amount of white solid precipitate of calcium citrate increases, which is not preferable.
  • the agar used for the liquid nutritional composition of the present invention is not particularly limited, and those produced by conventional methods can be used.
  • agar is obtained by freezing and drying mucus of red algae such as plover and tiger beetle, and contains polysaccharides such as agarose and agaropectin as a main component.
  • the agarose and agaropectin have a structure in which galactose and 3,6-andehydrogalactose are alternately polymerized.
  • Agar may have different properties depending on the polymerization degree and molecular weight of agarose and agaropectin, the blending amount of sulfate group and pyruvate group in the agar, etc., but in the liquid nutrition composition of the present invention, there is no particular limitation. May be used.
  • the jelly strength of the agar used in the liquid nutritional composition of the present invention is 10 to 120 g / cm 2 . If the jelly strength of the agar is lower than 10 g / cm 2 , the viscosity of the liquid nutritional composition is lowered, gastroesophageal reflux may occur, and it is not preferable because aspiration pneumonia cannot be prevented. . When the jelly strength of the agar exceeds 120 g / cm 2 , the viscosity of the liquid nutrient composition increases, the discharge resistance when extruding the liquid nutrient composition from the PEG catheter increases, and a large force is exerted when extruding the liquid nutrient composition. This is not preferable because it requires a large physical burden on medical staff and caregivers.
  • the amount of agar used in the liquid nutritional composition of the present invention is 0.2 to 0.4% by mass, preferably 0.25 to 0.35% by mass, based on the total amount of the liquid nutritional composition. .
  • the amount of agar is less than 0.2% by mass, the viscosity of the liquid nutritional composition is decreased, gastroesophageal reflux may occur, and aspiration pneumonia cannot be prevented. Absent.
  • the blending amount of agar exceeds 0.4% by mass, the viscosity of the liquid nutritional composition increases, the discharge resistance when extruding the liquid nutritional composition from the PEG catheter increases, and the liquid nutritional composition increases when extruding the liquid nutritional composition. This is not preferable because it requires force and the physical burden on the medical staff and caregiver is large.
  • Ultra Agar UX-30 Ina Food Industry Co., Ltd., jelly strength: 30 g / cm 2
  • Ultra Agar UX-100 Ina Food) Industrial Co., Ltd., jelly strength: 100 g / cm 2
  • Ultra Agar AX-30 Ina Food Industry Co., Ltd., jelly strength: 30 g / cm 2
  • Ultra Agar AX-100 Ina Food Industry Co., Ltd., jelly strength: 100 g / Cm 2
  • Ultra Agar BX-30 Ina Food Industry Co., Ltd., jelly strength: 30 g / cm 2
  • Ultra Agar BX-100 Ina Food Industry Co., Ltd., jelly strength: 100 g / cm 2 ) .
  • pectin used in the liquid nutritional composition of the present invention is not particularly limited, and those produced by conventional methods can be used.
  • pectin is widely present in plant tissues, but those extracted from citrus peels such as lime, lemon and orange, apple pomace, and beet pulp can be used.
  • citrus peels such as lime, lemon and orange, apple pomace, and beet pulp can be used.
  • what is marketed normally can also be used.
  • the degree of esterification of pectin used in the liquid nutritional composition of the present invention is 50 to 75% high methoxyl pectin.
  • Low methoxyl pectin having a degree of esterification of less than 50% is not preferable because the protein contained in the liquid nutritional composition is not stabilized under acidic conditions, and the protein aggregates and precipitates.
  • the amount of pectin used in the liquid nutritional composition of the present invention is 0.4 to 0.8% by mass, preferably 0.5 to 0.7% by mass, based on the total amount of the liquid nutritional composition. .
  • the amount of pectin is less than 0.4% by mass, the protein aggregates and precipitates, which may cause PEG catheter occlusion, which is not preferable.
  • the amount of pectin exceeds 0.7% by mass, the viscosity of the liquid nutritional composition increases, and the ejection resistance when extruding the liquid nutritional composition from the PEG catheter increases. Since the burden is large, it is not preferable.
  • Specific pectin that can be used in the liquid nutritional composition of the present invention includes, specifically, GENU lectin type YM-150-LJ, GENU pectin type YM-115-LJ, GENU pectin type JM-115-H. -J, GENU lectin type JM-150-J, GENU lectin type JMJ-J (Taiyo Chemical Co., Ltd.), UNICEPTINE AYD 30T, UNIPECTINE AYD 358, UNIPECTINE AYD 380B (Unitech Foods, Inc.).
  • insoluble dietary fibers such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, indigestible dextrin, polydextrose, guar gum degradation product, psyllium seed coat, low molecular weight sodium alginate; water soluble pectin, guar gum, konjac Mannan, glucomannan, alginic acid, agar, chemically modified polysaccharide, polydextrose, indigestible oligosaccharide, maltitol, inulin, carrageenan, wheat bran, indigestible dextrin (for example, Pine Fiber C (Matsutani Chemical Industry Co., Ltd.)) And water-soluble dietary fiber.
  • these dietary fibers such as cellulose, hemicellulose, lignin, insoluble pectin, chitin, chitosan, indigestible dextrin, polydextrose, guar gum degradation product
  • the amount of dietary fiber used in the liquid nutritional composition of the present invention can be appropriately adjusted depending on the subject to be applied.
  • the protein used in the liquid nutritional composition of the present invention can be any of various known types that have been conventionally used in liquid nutritional compositions.
  • the protein is a concept that includes amino acids and peptides in addition to proteins.
  • Amino acids include essential amino acids such as valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, histidine; and glycine, alanine, serine, cysteine, asparagine, glutamine, proline, tyrosine, aspartic acid, glutamic acid, arginine, etc.
  • the amino acid may be in the form of an inorganic acid salt (hydrochloride or the like), an organic acid salt (acetate or the like), or an ester body (methyl ester or the like) that can be hydrolyzed in vivo.
  • the peptide one obtained by polymerizing two or more of the above amino acids via a peptide bond (amide bond) can be used.
  • the peptide may be a dipeptide, a tripeptide, an oligopeptide (having about 10 amino acids), or a polypeptide (having several tens to several hundred amino acids).
  • the polypeptide includes a protein such as a plant protein or an animal protein.
  • a plant protein or an animal protein can be used as the protein.
  • plant proteins examples include proteins contained in grains such as rice, beans such as soybeans and tofu, and the like. It should be noted that soy protein may have a health function such as binding to bile acids to promote cholesterol excretion.
  • animal proteins examples include proteins contained in eggs, meat, seafood, milk and the like.
  • whey protein made from milk (whey), casein protein and soy protein contained in milk are preferable, and whey protein is more preferable.
  • whey protein examples include whey protein concentrate (WPC), whey protein isolate (WPI), hydrolyzed whey peptide (WPH), and the like.
  • WPC whey protein concentrate
  • WPI whey protein isolate
  • WPH hydrolyzed whey peptide
  • Commercially available products such as WPC, WPI, and soy protein may be used.
  • WPI 8855 (manufactured by Fontara), WPI 8899 (manufactured by Fontara), WPI 895 (manufactured by Fontera), WPC 392 (manufactured by Fontara) ), WPC80 (manufactured by Fontera), WPC7009 (manufactured by Fontera), WPC164 (manufactured by Fontera), WPC162 (manufactured by Fontera), WPC132 (manufactured by Fontera), WPC472 (manufactured by Fontera), and the like.
  • Prolina registered trademark
  • New Fuji Pro registered trademark
  • New Fuji Pro registered trademark
  • New Fuji Pro registered trademark
  • New Fuji Pro registered trademark
  • 1700N produced by Fuji Oil Co., Ltd.
  • proteins, amino acids or peptides may be used alone or in combination of two or more.
  • the compounding amount of the protein, amino acid or peptide in the liquid nutritional composition of the present invention can be appropriately adjusted depending on the subject to be applied, but it is preferably 3 to 15% by mass with respect to the total amount of the liquid nutritional composition.
  • any of various known substances conventionally used in liquid nutritional compositions can be used.
  • monosaccharides such as glucose (glucose), fructose (fructose), galactose, sucrose (sucrose), lactose (lactose), maltose (maltose), disaccharides such as isomaltose, trehalose, starch (amylose, amylopectin), Polysaccharides such as dextrin, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean
  • sweet ingredients can be used instead of sugars.
  • sweet ingredients such as aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. may be used, but the above-mentioned lipids and proteins As is clear from the description about energy%, it is necessary to mix these sweetening ingredients while paying attention to the energy% of carbohydrates.
  • lipids conventionally used in liquid nutritional compositions can be used as the lipid to be blended in the liquid nutritional composition of the present invention.
  • vegetable oils such as fish oil and milk fat, medium chain fatty acids, and highly unsaturated fatty acids.
  • processed preparations such as DHA, EPA, and diacylglycerol can be added.
  • the blending amount of the lipid in the liquid nutritional composition can be adjusted as appropriate depending on the subject to be applied, but is preferably 1 to 8% by mass relative to the total amount of the liquid nutritional composition.
  • Vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, etc. are included in the liquid nutritional composition of the present invention. It is preferable to combine a plurality of these as much as possible.
  • a vitamin derivative may be used as the vitamin.
  • the blending amount of vitamins in the liquid nutritional composition of the present invention is suitably in the following range per 100 mL of the liquid nutritional composition.
  • Vitamin A preferably 0 to 3000 ⁇ g, more preferably 20 to 200 ⁇ g Vitamin D: preferably 0.1-50 ⁇ g, more preferably 0.1-5 ⁇ g Vitamin E: preferably 1 to 800 mg, more preferably 0.2 to 10 mg Vitamin K: preferably 0.5 to 1000 ⁇ g, more preferably 2 to 50 ⁇ g Vitamin B1: preferably 0.01 to 40 mg, more preferably 0.1 to 10 mg Vitamin B2: preferably 0.01-20 mg, more preferably 0.05-10 mg Niacin: preferably 0.1 to 300 mg NE, more preferably 0.5 to 60 mg NE Pantothenic acid: preferably 0.1 to 55 mg, more preferably 0.2 to 30 mg Vitamin B6: preferably 0.01-60 mg, more preferably 0.1-30 mg Biotin: preferably 0.1 to 1000 ⁇ g, more preferably 1 to 100 ⁇ g Folic acid: preferably 1-1000 ⁇ g, more preferably 10-200 ⁇ g Vitamin B12: preferably 0.01-100 ⁇ g, more preferably 0.2-60 ⁇ g Vitamin C:
  • Examples of minerals other than calcium used in the liquid nutritional composition of the present invention include sodium, potassium, magnesium, phosphorus, iron, copper, zinc, manganese, selenium, iodine, chromium, and molybdenum. It is preferable to blend them. These may be mix
  • Examples of the inorganic electrolyte component include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides.
  • the organic electrolyte component includes an organic acid such as citric acid, lactic acid, amino acid (such as glutamic acid and aspartic acid), alginic acid, malic acid or gluconic acid and an inorganic base such as an alkali metal or alkaline earth metal. Examples include salts.
  • iodine, selenium, chromium, molybdenum, manganese, etc. can be used even if trace element-containing microbial cells derived from microorganisms having trace element accumulation obtained by culturing in a medium containing a high concentration of trace element compounds. good.
  • the blending amount of minerals other than calcium in the liquid nutrition composition of the present invention is suitably in the following range per 100 mL of the liquid nutrition composition.
  • Sodium preferably 5 to 6000 mg, more preferably 10 to 3500 mg Potassium: preferably 1 to 3500 mg, more preferably 25 to 1800 mg
  • Phosphorus preferably 1 to 3500 mg, more preferably 25 to 1500 mg
  • Zinc preferably 0.1-30 mg, more preferably 1-15 mg
  • Copper preferably 0.01 to 10 mg, more preferably 0.06 to 6 mg
  • Iodine preferably 0.1 to 3000 ⁇ g, more preferably 1 to 150 ⁇ g
  • Manganese preferably 0.01 to 11 mg, more preferably 0.1 to 4 mg
  • Chromium preferably 0.1 to 40 ⁇ g, more preferably 1 to 35 ⁇ g
  • Molybdenum preferably 0.1 to 320 ⁇ g, more preferably 1 to 25 ⁇
  • the liquid nutritional composition of the present invention may further contain other known ingredients such as health functional ingredients and food additives.
  • a health functional component is a component that exhibits a certain function to a living body when ingested.
  • resistant oligosaccharide sugar alcohol, calcium citrate malate (CCM) and casein phosphopeptide (CPP), chitosan, L-arabinose, guava leaf polyphenol, wheat albumin, bean extract, diacylglycerol, diacylglycerol plant Sterols, soy isoflavones, milk basic proteins and the like.
  • the indigestible oligosaccharide is a saccharide whose molecular weight is not as large as that of a polysaccharide (about 300 to 3000) among the compounds in which monosaccharides are linked by glycosidic bonds.
  • the indigestible oligosaccharides are not degraded by human digestive enzymes, but those digested by human digestive enzymes can be included in the aforementioned carbohydrates. Ingestion of indigestible oligosaccharides can provide a bowel regulation effect.
  • the indigestible oligosaccharide is not particularly limited, and examples thereof include xylooligosaccharide, fructooligosaccharide, soybean oligosaccharide, isomaltoligosaccharide, dairy oligosaccharide, lactulose, and galactooligosaccharide. These indigestible oligosaccharides may be used alone or in combination of two or more.
  • the compounding quantity of the indigestible oligosaccharide in a liquid nutrition composition can be suitably adjusted with the subject etc. to apply.
  • Sugar alcohol is a kind of sugar that is produced by reducing the carbonyl group of aldose or ketose, and is poorly absorbed from the small intestine into the body and is difficult to generate calories. Sugar alcohol is difficult to be metabolized to acid by oral bacteria and can prevent plaque formation.
  • the sugar alcohol can be used as a low calorie sweetener. Examples of the sugar alcohol include erythritol, maltitol, palatinose and the like. These sugar alcohols may be used alone or in admixture of two or more.
  • the compounding quantity of the sugar alcohol in a liquid nutrition composition can be suitably adjusted with the subject etc. to apply.
  • CCM Calcium citrate malate
  • CPP casein phosphopeptide
  • the CCM and CPP may be used alone or in combination.
  • CCM and CPP are preferably used in combination with calcium.
  • the blending amount of CCM and CPP in the liquid nutritional composition can be appropriately adjusted depending on the subject to be applied.
  • Food additives are used for food processing or storage purposes by adding, mixing, moistening and other methods to food.
  • As food additives for example, zinc gluconate and copper gluconate, ascorbic acid 2-glucoside, and cyclodextrins, preservatives, fungicides, antioxidants, colorants, sweeteners, in addition to the purpose of nutrition enhancement , PH adjusters, sour agents, emulsifiers, fragrances and the like.
  • Zinc gluconate and copper gluconate are gluconates utilizing high chelating ability of gluconic acid with heavy metal ions. Since it becomes easy to be absorbed when it is made into the form of gluconate, zinc and copper can be absorbed effectively.
  • the zinc gluconate and copper gluconate may be used alone or in combination. The amount of zinc gluconate and copper gluconate in the liquid nutritional composition can be appropriately adjusted depending on the subject to be applied.
  • Cyclodextrin is a cyclic oligosaccharide having a cyclic structure in which glucose is bound by a glucoside bond. Those consisting of 6 glucoses are called ⁇ -cyclodextrin, those consisting of 7 glucoses are called ⁇ -cyclodextrin, and those consisting of 8 glucoses are called ⁇ -cyclodextrin. Cyclodextrins can have functions such as an allergy suppressing effect, a blood sugar level increase suppressing effect, and an emulsifying action. The said cyclodextrin may be used independently or may be used in mixture of 2 or more types. The compounding quantity of the cyclodextrin in a liquid nutrition composition can be suitably adjusted with the subject etc. to apply.
  • An antioxidant has a function of preventing deterioration of the liquid nutritional composition due to oxidation. Although it does not restrict
  • the colorant has the function of beautifying the liquid nutritional composition. Although it does not restrict
  • dye Edible red No. 2, No. 3, No. 40, No. 102, No. 104, No. 105, and No. 106, Edible blue No. 1 and No. 2, Edible yellow No. 4 And No. 5, Edible Green No.
  • ⁇ -carotene water-soluble anato, chlorophyll derivatives (chlorophyll a, chlorphyll b, copper chlorophyll, copper chlorophyllin sodium, iron chlorophyllin sodium, etc.), riboflavin, iron sesquioxide, titanium dioxide Safflower yellow pigment, cochineal pigment, gardenia yellow pigment, turmeric pigment, red cabbage pigment, beet red, grape skin pigment, paprika pigment, caramel and the like can be used. These colorants may be used alone or in admixture of two or more.
  • Sweetener has a function of imparting sweetness to the liquid nutritional composition.
  • the sweetener is not particularly limited, but saccharin and its sodium salt, xylitol, aspartame, sucralose, acesulfame potassium, dulcin, cyclamate, neotame, trehalose, erythritol, maltose, palatinose, sorbitol, licorice extract, stevia Processing sweeteners, thaumatin, curculin, disodium lithyrrhizinate and the like can be used. These sweeteners may be used alone or in combination of two or more.
  • the emulsifier has a function of improving the solubility of oil-soluble components such as lipids in water.
  • oil-soluble components such as lipids in water.
  • Synthetic emulsifiers such as natural emulsifiers, such as a lecithin, saponin, and casein sodium; glycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. are mentioned. These emulsifiers may be used alone or in combination of two or more.
  • the fragrance has a function of flavoring and smelling the liquid nutritional composition.
  • the fragrance is not particularly limited, but acetophenone, ⁇ -amylcinnamaldehyde, anisaldehyde, benzaldehyde, benzyl acetate, benzyl alcohol, cinnamaldehyde, cinnamic acid, citral, citronellal, citronellol, decanal, decanol, ethyl acetoacetate, silica Ethyl cinnamate, ethyl decanoate, ethyl vanillin, eugenol, geraniol, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, dl-menthol, l-menthol, methyl salicylate, piperonal, propionic acid, terpineol, vanillin, d-borneol, etc
  • Enzymes such as ⁇ -amylase, ⁇ -amylase, glucoamylase, glucose isomerase, trehalose producing enzyme, trehalose releasing enzyme, glutaminase, yeast and the like can be used.
  • the blending amount of the food additive in the liquid nutritional composition can be appropriately adjusted depending on the subject to be applied.
  • the viscosity of the liquid nutritional composition of the present invention is 15,000 to 42,000 mPa ⁇ s, preferably 15,000 to 40,000 mPa ⁇ s.
  • the viscosity is lower than 15,000 mPa ⁇ s, the liquid nutritional composition is rapidly administered to the stomach when administered while directly connected to the PEG catheter, which is not preferable.
  • the viscosity exceeds 42,000 mPa ⁇ s, the viscosity of the liquid nutritional composition increases, and it takes too much time for administration, which is not preferable.
  • the calorific value of the liquid nutritional composition of the present invention is 1.25 to 2.25 kcal / mL, preferably 1.40 to 2.10 kcal / mL. If the amount of heat is less than 1.25 kcal / mL, the volume of the liquid nutritional composition increases and the administration time is extended, which increases the restraint time on the patient's bed and increases the possibility of causing pressure ulcers. It is not preferable. When the calorie exceeds 2.25 kcal / mL, the viscosity of the liquid nutritional composition increases, the discharge resistance when extruding the liquid nutritional composition from the PEG catheter increases, and a large force is required when extruding the liquid nutritional composition. This is not preferable because the physical burden on medical staff and caregivers is large.
  • the amount of heat can be adjusted by appropriately setting the amount of sugar, lipid, protein, dietary fiber, etc. added.
  • the pH of the liquid nutritional composition of the present invention is 3.0 to 4.5, preferably 3.5 to 4.0.
  • the pH is lower than 3.0, the acidity becomes strong and a refreshing feeling cannot be obtained, which is not preferable. If the pH exceeds 4.0, it is difficult to suppress the growth of bacteria in the PEG catheter when using the liquid nutritional composition, which is not preferable.
  • the pH of the liquid nutritional composition of the present invention can be adjusted by appropriately setting the addition amount of a pH adjuster or a sour agent.
  • pH is a value measured according to the method described in the 8th edition food additive official standard "B. General test method, 31. pH measurement method.”
  • the components that can be added to the liquid nutrition composition of the present invention other than the essential components are not particularly limited, and can be appropriately set according to the administration method, the state of the elderly or the patient to whom the liquid nutrition composition is applied, and the like.
  • the liquid nutritional composition of the present invention is adjusted to an appropriate viscosity with agar and pectin and contains the necessary nutrients in a balanced manner, so that the elderly with reduced stomach with age, cerebrovascular disorder, neuromuscular
  • agar and pectin contains the necessary nutrients in a balanced manner, so that the elderly with reduced stomach with age, cerebrovascular disorder, neuromuscular
  • patients with impaired swallowing / mastication due to disorders patients who have difficulty in oral intake due to disturbance of consciousness, etc., for the treatment of gastrointestinal tract function, postoperative patients, etc., for the treatment of malnutrition, prevention of reflux esophagitis Suitable for treatment and prevention / treatment of aspiration pneumonia.
  • the liquid nutritional composition of the present invention can be produced by a known method. For example, it can be produced by adding nutrients, agar, pectin, and other necessary components to warm water and stirring them. Also, prepare a solution in which agar is dissolved in warm water and a solution in which pectin is dissolved in water, add nutrients and other desired components to one, and mix and stir the two solutions Can be manufactured.
  • the obtained liquid nutritional composition can be commercialized by, for example, filling the container after continuous sterilization. Although it does not restrict
  • UHT Ultra high temperature short time
  • the sterilization is preferably performed in a short time. By performing sterilization in a short time, deterioration of components contained in the liquid nutrition composition can be suppressed.
  • the container for filling the liquid nutritional composition is not particularly limited, and a known container can be used.
  • the container include a tetrapack, a cart can, a glass container, a metal can, an aluminum pouch, and a plastic container. Of these, it is preferable to use a plastic container.
  • polyethylene polyethylene
  • PP polypropylene
  • PVC polyvinyl chloride
  • PVAc polyvinyl acetate
  • PC polycarbonate
  • PBT polybutylene terephthalate
  • PET polyethylene terephthalate
  • PEN Polyethylene naphthalate
  • EVA ethylene-vinyl acetate copolymer
  • EVA ethylene- ⁇ -olefin copolymer
  • polyfluorocarbon polyimide and the like
  • the plastic container further includes polyethylene terephthalate (PET), polyethylene naphthalate (PEN), ethylene-vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyacrylonitrile, polyvinyl alcohol, polyamide, polyester, and the like.
  • Gas barrier resin layer Gas barrier inorganic layers such as an aluminum foil, an aluminum vapor deposition film, a silicon oxide film, and an aluminum oxide film may be used in appropriate combination. By providing the gas barrier layer, deterioration of the liquid nutritional composition due to oxygen, water vapor, or the like can be prevented.
  • the container may be further shielded from light.
  • the light shielding for example, deterioration due to light of vitamin A, vitamin B2, vitamin C, vitamin K and the like which can be blended in the liquid nutritional composition can be suppressed.
  • the above-mentioned container may use what is marketed, for example, soft pouch (Fuji Seal Co., Ltd.), bottled pouch (registered trademark) (Toppan Printing Co., Ltd.), Spouch (registered trademark) (Dai Nippon Printing Co., Ltd.), Cheerpack (registered trademark) (Yoyuki Hosokawa Co., Ltd.) or the like can be used.
  • Example 1 The preparation method in the preparation amount of 2000g is described below.
  • the amount of each raw material is as shown in Table 1.
  • 750 g of the prepared water was weighed into a 3 L stainless beaker and heated to 80 ° C. or higher in a hot water bath.
  • agar jelly strength: 30 g / cm 2 , ultra agar UX-30, Ina Food Industry Co., Ltd.
  • pectin degree of esterification: 70, GENU pectin JM-150-J, Taiyo Kagaku Co., Ltd.
  • whey protein (Arasene 392, Fontera) and dextrin (TK-16, Matsutani Chemical Co., Ltd.), which are carbohydrates, were added.
  • Soy protein (Prolina (registered trademark) 900, Fuji Oil Co., Ltd.) was mixed with the solution, and then a dispersion obtained by mixing vegetable oil as a lipid and glycerin fatty acid ester as an emulsifier at 70 ° C. was mixed.
  • vitamins As vitamins, fat-soluble vitamin mix (shown in Table 2), water-soluble vitamin mix (shown in Table 3), ascorbic acid, minerals, calcium gluconate, magnesium chloride, potassium chloride, purified salt, phosphoric acid Sodium dihydrogen, tripotassium citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, and manganese yeast, soy dietary fiber as dietary fiber, citric acid, malic acid, lactic acid, sodium lactate as acidulant The fragrance was appropriately added and stirred. Water was added until the total amount reached 2000 g, and the mixture was dissolved and dispersed until a uniform state was obtained.
  • vitamins Ascorbic acid, minerals, calcium gluconate, magnesium chloride, potassium chloride, purified salt, phosphoric acid Sodium dihydrogen, tripotassium citrate, zinc gluconate, copper gluconate, selenium yeast, molybdenum yeast, chromium yeast, and manganes
  • the obtained solution was homogenized and continuously sterilized, filled in an aluminum pouch with a stopper so that the amount was 200 g per piece, and then subjected to container sterilization at 90 ° C. for 10 minutes.
  • the blending amount of agar is 5.8 g (0.29 mass%)
  • the blending amount of pectin is 11.2 g (0.56 mass%)
  • the total blending amount of organic acids 48.1 g (2.4 mass%), citric acid content 20.6 g (1.0 mass%), organic acid other than citric acid content 27.5 g (1.4 mass%)
  • a liquid nutritional composition having a calorific value of 1.6 kcal / mL was produced.
  • the calorific value was calculated as (4 kcal ⁇ sugar content) + (9 kcal ⁇ lipid content) + (4 kcal ⁇ protein content) + (2 kcal ⁇ dietary fiber content), and expressed as kcal per g of sample.
  • calcium is mainly derived from calcium citrate and protein.
  • the obtained liquid nutritional composition was evaluated for the presence of viscosity and white solid precipitate.
  • the evaluation method is as follows.
  • Viscosity After allowing the liquid nutritional composition to stand at 25 ° C. for 24 hours, a B-type rotational viscometer (manufacturer: BROOKFIELD, model: DV-II + Pro, measurement conditions: rotational speed 6 rpm, measurement time 1 minute, rotor No. 64).
  • the calorific value of the obtained liquid nutritional composition was 1.6 kcal / mL, the viscosity was 19,500 mPa ⁇ s, and there was no white solid precipitate.
  • the results are shown in Table 4.
  • Example 2 In Example 1, a liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount charged was changed to 2120 g.
  • the obtained liquid nutritional composition had a calorific value of 1.5 kcal / mL, a viscosity of 17,500 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 4.
  • Example 3 In Example 1, a liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount charged was changed to 1710 g.
  • the obtained liquid nutritional composition had a calorific value of 2.0 kcal / mL, a degree of 35,000 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 4.
  • Example 4 In Example 1, the same preparation method as in Example 1 was repeated except that the jelly strength was changed from 30 g / cm 2 to 100 g / cm 2 agar (Ultra Agar UX-100, Ina Food Industry Co., Ltd.). A nutritional composition was obtained. The obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL, a viscosity of 37,000 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 4.
  • Example 5 A liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of agar was changed to 7.0 g (0.35 mass%) in Example 1.
  • the obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL, a viscosity of 28,000 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 5.
  • Example 6 A liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that pectin was changed to pectin having a degree of esterification of 72 (GENU pectin YM-115-LJ, Taiyo Kagaku Co., Ltd.) in Example 1. .
  • the obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL, a viscosity of 20,500 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 5.
  • Example 7 In Example 1, the amount of feed was 1710 g, the total amount of organic acid was 48.1 g (3.1% by mass), the amount of citric acid was 6.1 g (0.36% by mass), and organics other than citric acid were used. Except having changed the compounding quantity of the acid into 42.0 g (2.6 mass%), the exact same preparation method as Example 1 was repeated and the liquid nutrition composition was obtained.
  • the obtained liquid nutritional composition had a calorific value of 2.0 kcal / mL, a viscosity of 37,000 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 5.
  • Example 8 In Example 1, the amount of feed was 1710 g, the total amount of organic acid was 48.1 g (3.1% by mass), the amount of citric acid was 6.1 g (0.36% by mass), and organics other than citric acid were used. Exactly the same preparation as in Example 1 except that the amount of acid was 42.0 g (2.6% by mass), the amount of calcium gluconate was changed to 21.2 g, and the amount of calcium was changed to 150 mg / mL. The method was repeated to obtain a liquid nutritional composition. The obtained liquid nutritional composition had a calorific value of 2.0 kcal / mL, a viscosity of 38,500 mPa ⁇ s, and no white solid precipitate. The results are shown in Table 5.
  • Example 1 In Example 1, the same preparation method as in Example 1 was repeated except that the jelly strength was changed from 30 g / cm 2 to 200 g / cm 2 agar (Ultra Agar UX-200, Ina Food Industry Co., Ltd.). A nutritional composition was obtained. The obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL and no white solid precipitate, but had a viscosity of 45,000 mPa ⁇ s. The results are shown in Table 6.
  • Example 2 a liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the blending amount of agar was changed to 3.0 g (0.15% by mass).
  • the obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL and no white solid precipitate, but had a viscosity of 14,500 mPa ⁇ s.
  • the results are shown in Table 6.
  • Example 3 A liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1 except that the amount of agar was changed to 8.0 g (0.40 mass%) in Example 1.
  • the obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL and no white solid precipitate, but had a viscosity of 43,000 mPa ⁇ s. The results are shown in Table 6.
  • Example 4 A liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that pectin was changed to pectin having an esterification degree of 46 (GENU pectin LM-105AS-J, Taiyo Kagaku Co., Ltd.) in Example 1. It was.
  • the obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL and no white solid precipitate, but had a viscosity of 10,000 mPa ⁇ s. The results are shown in Table 6.
  • Example 5 A liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the blending amount of pectin in Example 1 was changed to 7.0 g (0.35% by mass). The obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL and no white solid precipitate, but had a viscosity of 14,500 mPa ⁇ s. The results are shown in Table 7.
  • Example 6 A liquid nutritional composition was obtained by repeating exactly the same preparation method as in Example 1, except that the blending amount of pectin in Example 1 was changed to 14.0 g (0.70% by mass). The obtained liquid nutritional composition had a calorific value of 1.6 kcal / mL and no white solid precipitate, but had a viscosity of 42,500 mPa ⁇ s. The results are shown in Table 7.
  • Example 7 In Example 1, the total amount of the organic acid was changed to 48.1 g (2.8% by mass) by changing the preparation amount to 1710 g, sodium lactate to sodium citrate, and lactic acid and malic acid to citric acid. Exactly the same preparation method as in Example 1 except that the amount of acid was changed to 40.7 g (2.4% by mass) and the amount of organic acid other than citric acid was changed to 7.4 g (0.4% by mass). Was repeated to obtain a liquid nutritional composition. The obtained liquid nutritional composition had a calorific value of 2.0 kcal / mL and a viscosity of 38,500 mPa ⁇ s, but had a white solid precipitate. The results are shown in Table 7.
  • Example 8 In Example 1, the total amount of the organic acid was changed to 48.1 g (2.8% by mass) by changing the preparation amount to 1710 g, sodium lactate to sodium citrate, and lactic acid and malic acid to citric acid. The compounding amount of the acid was changed to 40.7 g (2.4% by mass), the compounding amount of the organic acid other than citric acid was changed to 7.4 g (0.4% by mass), and the compounding amount of calcium gluconate was changed to 21.2 g. Except having changed the compounding quantity of calcium into 150 mg / mL, the exact same preparation method as Example 1 was repeated and the liquid nutrient composition was obtained. The obtained liquid nutritional composition had a calorific value of 2.0 kcal / mL and a viscosity of 39,000 mPa ⁇ s, but had a white solid precipitate. The results are shown in Table 7.

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Abstract

L'invention concerne une composition nutritionnelle liquide qui présente une excellente efficacité d'absorption du calcium, et qui ne conduit pas à la précipitation du citrate de calcium qui provoque l'obstruction d'un cathéter de PEG lorsqu'un professionnel de santé ou un soignant administre la composition nutritionnelle liquide. Cette composition nutritionnelle liquide comprend : des nutriments, notamment des protéines, des lipides, des glucides, des vitamines, des minéraux et des fibres alimentaires; et des acides organiques. Dans la composition nutritionnelle liquide, la teneur totale en acides organiques est de 2,0 à 3,5 % en masse rapporté à la quantité totale de la composition nutritionnelle liquide; dans les cas où l'acide citrique est inclus comme acide organique, la teneur en acide citrique est de 0 à 2,0 % en masse rapporté à la quantité totale de la composition nutritionnelle liquide, et ladite teneur totale est atteinte par le mélange d'acides organiques autres que l'acide citrique; la quantité de chaleur de la composition nutritionnelle liquide est de 1,25 à 2,25 kcal/ml; et la teneur en calcium est de 75 à 160 mg/100 ml.
PCT/JP2015/055659 2014-03-28 2015-02-26 Composition nutritionnelle liquide WO2015146460A1 (fr)

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WO2018030284A1 (fr) * 2016-08-08 2018-02-15 株式会社明治 Composition nutritionnelle sous forme de liquide acide
WO2019017006A1 (fr) * 2017-07-21 2019-01-24 テルモ株式会社 Composition nutritionnelle hypercalorique et emballage
CN110290708A (zh) * 2017-02-28 2019-09-27 株式会社明治 含有源自乳发酵成分的蛋白质的液态营养组合物
CN112739724A (zh) * 2018-07-23 2021-04-30 纽崔吉诺姆有限责任公司 在含水系统中产生和维持分子氢（h2）的组合物和方法
CN115227717A (zh) * 2022-07-29 2022-10-25 国药控股星鲨制药（厦门）有限公司 药物组合物、应用及葡萄糖酸钙锌口服溶液剂的制备方法
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WO2006131963A1 (fr) * 2005-06-07 2006-12-14 San-Ei Gen F.F.I., Inc. Procede de modification d'une pectine et son application
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Publication number Priority date Publication date Assignee Title
JP7218987B2 (ja) 2016-08-08 2023-02-07 株式会社明治 酸性液状栄養組成物
CN109688842A (zh) * 2016-08-08 2019-04-26 株式会社明治 酸性液状营养组合物
JPWO2018030284A1 (ja) * 2016-08-08 2019-06-13 株式会社明治 酸性液状栄養組成物
WO2018030284A1 (fr) * 2016-08-08 2018-02-15 株式会社明治 Composition nutritionnelle sous forme de liquide acide
TWI741000B (zh) * 2016-08-08 2021-10-01 日商明治股份有限公司 酸性液狀營養組合物
CN110290708A (zh) * 2017-02-28 2019-09-27 株式会社明治 含有源自乳发酵成分的蛋白质的液态营养组合物
WO2019017006A1 (fr) * 2017-07-21 2019-01-24 テルモ株式会社 Composition nutritionnelle hypercalorique et emballage
JPWO2019017006A1 (ja) * 2017-07-21 2020-08-20 テルモ株式会社 高カロリー栄養組成物および包装体
JP7084926B2 (ja) 2017-07-21 2022-06-15 テルモ株式会社 高カロリー栄養組成物および包装体
CN112739724A (zh) * 2018-07-23 2021-04-30 纽崔吉诺姆有限责任公司 在含水系统中产生和维持分子氢（h2）的组合物和方法
US12128065B2 (en) 2022-03-03 2024-10-29 Azulent, Llc Composition and methods for generating and sustaining molecular hydrogen (H2) in aqueous systems
CN115227717A (zh) * 2022-07-29 2022-10-25 国药控股星鲨制药（厦门）有限公司 药物组合物、应用及葡萄糖酸钙锌口服溶液剂的制备方法
CN115227717B (zh) * 2022-07-29 2024-02-09 国药控股星鲨制药（厦门）有限公司 药物组合物、应用及葡萄糖酸钙锌口服溶液剂的制备方法

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