WO2022270369A1

WO2022270369A1 - Nutritional composition

Info

Publication number: WO2022270369A1
Application number: PCT/JP2022/023893
Authority: WO
Inventors: 英利小久保; 英智三浦
Original assignee: 森永乳業株式会社
Priority date: 2021-06-24
Filing date: 2022-06-15
Publication date: 2022-12-29
Also published as: JPWO2022270369A1

Abstract

The present invention addresses the problem of providing a nutritional composition that has high calories and that has excellent emulsification stability even when the contained amount of an emulsifier is less.　This nutritional composition contains lipids, carbohydrates, and an emulsifier. The contained amount of the lipids in the nutritional composition is 3.5 g/100kcal or more. The contained amount of the emulsifier in the nutritional composition is 0.60 g/100kcal or less. In the lipids, the proportion of medium chain fatty acids in the total constitutional fatty acids is 20 mass% or more.

Description

nutritional composition

The present invention relates to nutritional compositions.

There is a demand for a nutritional composition that suppresses an increase in blood sugar level for nutritional supplementation of diabetic patients and elderly people with high blood sugar levels. A basic method for suppressing elevation of blood sugar level is to limit the content of carbohydrates in nutritional compositions. Here, even if the sugar content is limited, it is necessary to maintain the calorie of the nutritional composition, so it is necessary to increase the lipid content from the viewpoint of compensating for this.
It is also known to use palatinose (isomaltulose) as a carbohydrate in nutritional compositions from the viewpoint of suppressing blood sugar level elevation.

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

Retable 2009/096579

Conventionally, attempts to increase the lipid content in nutritional compositions pose a problem of their emulsion stability.
As a method for enhancing the emulsion stability, there is a method of increasing the content of the emulsifier. However, emulsifiers have a characteristic undesirable flavor, and the content thereof should preferably be as low as possible.
Accordingly, an object of the present invention is to provide a nutritional composition having good emulsification stability even when the lipid content is a predetermined amount or more and the emulsifier content is a predetermined amount or less.

The present inventors found that, in a nutritional composition having a lipid content of a predetermined amount or more, by setting the ratio of medium-chain fatty acids in the total fatty acid composition of the lipid to a certain level or more, the content of the emulsifier is reduced to at least emulsification stability. It has been found that a good nutritional composition is obtained.
In addition, in the course of research and development to solve the above problems, the present inventors found that increasing the content of palatinose (isomaltulose) in the nutritional composition lowers the emulsion stability. The present inventors have found that even in nutritional compositions containing palatinose (isomaltulose), the ratio of medium-chain fatty acids in the total fatty acids contained in the lipids contained in the nutritional composition is set to a certain level or more, so that emulsifiers are contained. It has been found that at least the amount results in a nutritional composition with good emulsion stability.
That is, the present invention is as follows.

The present invention for solving the above problems is a nutritional composition comprising a lipid, a carbohydrate, and an emulsifier,
The lipid content 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 20% by mass or more of medium-chain fatty acids in the total constituent fatty acids.
The nutritional composition having the above characteristics has good emulsification stability even when the lipid content is equal to or greater than the predetermined amount and the emulsifier content is equal to or less than the predetermined amount.

Moreover, in a preferred embodiment of the present invention, the carbohydrate includes palatinose (isomaltulose).
Containing palatinose (isomaltulose) as carbohydrate makes it difficult for the blood sugar level to rise.

Also, in a preferred embodiment of the present invention, the content of palatinose (isomaltulose) in the nutritional composition is 2 g/100 kcal or more.
By containing 2 g/100 kcal or more of palatinose (isomaltulose), a sweet taste is felt and the blood sugar level is less likely to 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 setting the content ratio of the emulsifier to a certain value or less, it is possible to reduce the undesirable flavor peculiar to the emulsifier.

Moreover, in a preferred embodiment of the present invention, the carbohydrate content is 15 g/100 kcal or less.
By setting the sugar content within the above range, the blood sugar level is less likely to rise.

Further, in a preferred form of the present invention, the calorie is 0.6 kcal/mL or more.
By setting the calorie within the above range, the calorie can be efficiently ingested.

In addition, in a preferred form of the present invention, the nutritional composition further contains protein.

Also, in a preferred form of the present invention, the nutritional composition is for suppressing elevation of blood sugar level.

The present invention also provides a method for improving the emulsion stability of a nutritional composition,
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 water phase with an emulsifier of 0.60 g/100 kcal or less;
The lipid content 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 the total constituent fatty acids,
It is also a method for improving emulsion stability.

In addition, 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 water phase with an emulsifier of 0.60 g/100 kcal or less;
The lipid content 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 the total constituent fatty acids,
It is also a method of making a nutritional composition.

According to the present invention, it is possible to provide a nutritional composition with good emulsification stability even when the lipid content is a predetermined amount or more and the emulsifier content is a predetermined amount or less. In a preferred embodiment of the present invention, it is possible to provide a nutritional composition that suppresses an increase in blood sugar level, has a certain amount of calories or more, and has good emulsification stability.

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

Embodiments of the present invention will be described below for understanding of the present invention. It should be noted that the following embodiment is an example that embodies the present invention, and can be appropriately modified within the scope described in the claims.

The nutritional composition according to the present invention contains lipids, carbohydrates, and emulsifiers. Ingredients contained in the nutritional composition according to the present invention are described below.

[component]
<Lipid>
As lipids according to the present invention, for example, MCT, fish oil and vegetable oil can be preferably used. As vegetable oils, 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 lipid content 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 .4 g 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, 5.5 g or less, 5.0 g or less, more preferably 4.5 g or less, 4.4 g or less.
By setting the lipid content per 100 kcal to the above upper limit or less, the emulsion stability can be further improved.

In addition, 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 6.7 g or more, 6.8 g or more, 6.9 g or more, and 7.0 g or more.
By setting the lipid content per 100 mL of the nutritional composition within the above range, a nutritional composition with high energy concentration and good energy intake efficiency can be obtained.
In addition, 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. 7 .1 g or less.
By setting the lipid content per 100 mL of the nutritional composition within the above range, the emulsion stability can be further improved.

In addition, the lipid contains medium-chain fatty acids among its constituent fatty acids.
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 proportion 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, and 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, It is 45 mass % or more and 46 mass % or more.
In addition, the ratio of medium-chain fatty acids in the total constituent fatty acids of 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, and 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, and more preferably 50% by mass or less. Also, any consistent combination of these may be used.

By containing 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 produced nutritional composition can be within the above range. In the present specification, MCT refers to oils and fats containing substantially 100% by mass of medium-chain fatty acids among constituent fatty acids.

In addition, the lipid may further contain an n-3 fatty acid among its constituent fatty acids.
Examples of n-3 fatty acids include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and α-linolenic acid (ALA), including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). is particularly preferred.

The ratio of docosahexaenoic acid (DHA) in the total fatty acids constituting the lipid is preferably 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more as the lower limit, and the upper limit is 0. 0.6% by mass or less, 0.5% by mass or less, and 0.4% by mass or less. Also, any consistent combination of these may be used.

The ratio of eicosapentaenoic acid (EPA) in the total fatty acids constituting the lipid is preferably 0.2% by mass or more, 0.5% by mass or more, or 0.7% by mass or more as the lower limit, and the upper limit is They are 1.3 mass % or less, 1.0 mass % or less, and 0.8 mass % or less. Also, any consistent combination of these may be used.

By containing 1% by mass or more and 6% by mass or less of fish oil as a lipid raw material, the ratio of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in the total fatty acids constituting the lipids of the nutritional composition produced is within the above range. can be within
As the fish oil, fish (sardines, mackerel, bonito, tuna, Alaska pollock, etc.) as raw materials are boiled and the oil is separated from the broth and the oil can be appropriately refined.

In addition, it is preferable to contain 10% by mass or more and 93% by mass or less of vegetable oil as a lipid raw material.

<sugar>
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, or 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, or 22 g. 21 g or less, more preferably 20 g or less, 19 g or less, 18 g or less, and particularly preferably 17 g or less.
Here, carbohydrates refer to components other than dietary fiber among carbohydrates.

As carbohydrates, disaccharides, oligosaccharides, starch hydrolysates, and fructose can be preferably used.
Palatinose (isomaltulose), sucrose, maltose, cellobiose, lactose, isomaltose and trehalose can be particularly preferably used as disaccharides. As oligosaccharides, lactulose, raffinose, galacto-oligosaccharides, fructo-oligosaccharides, xylooligosaccharides, and milk oligosaccharides can be particularly preferably used. As the starch decomposition product, dextrin, maltodextrin, malto-oligosaccharide, powdered candy, and highly branched dextrin can be particularly preferably used.

The lower limit of the content of palatinose (isomaltulose) per 100 kcal of the nutritional composition according to the present invention is preferably 2.0 g or more and 2.1 g or more, more preferably 2.2 g or more and 2.3 g or more. , 2.4 g or more, 2.5 g or more, 2.6 g or more, 2.7 g or more, 2.8 g or more, 2.9 g or more, 3.0 g or more, 3.1 g or more, 3.2 g or more, 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.
The upper limit of the content of palatinose (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, 8.5 g or less, 8.0 g or less, 7.5 g or less, more preferably 7.0 g or less, 6.5 g or less, 6.0 g or less, 5.5 g or less, more preferably 5.0 g or less, 4.5 g or less, 4.0 g or less , 3.9 g or less. Also, any consistent combination of these may be used.

In addition, the lower limit of the content of palatinose (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, 2.5 g or more, 3.0 g or more, more preferably 3.5 g or more, 4.0 g or more, 4.5 g or more, 5.0 g or more, 5.5 g or more, still more preferably 6.0 g or more, 6.1 g or more.
The upper limit of the content of palatinose (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, 17.0 g or less, 16.0 g or less, more preferably 15.0 g or less, 14.0 g or less, 13.0 g or less, 12.0 g or less, 11.0 g or less, 10.0 g or less, 9.0 g or less, 8.0 g or less, more preferably is 7.9 g or less, 7.8 g or less, 7.7 g or less, 7.6 g or less, 7.5 g or less, 7.4 g or less, 7.3 g or less, 7.2 g or less, 7.1 g or less, 7.0 g or less , 6.9 g or less, 6.8 g or less, 6.7 g or less, 6.6 g or less, 6.5 g or less, 6.4 g or less, 6.3 g or less, 6.2 g or less. Also, any consistent combination of these may be used.

The lower limit of the proportion of palatinose (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 or more, and 33% by mass. % or more, 34% by mass or more, more preferably 35% by mass or more and 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, 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. Also, any consistent combination of these may be used.
By setting the content of palatinose (isomaltulose) within the above range, sweetness can be felt and the blood sugar level is less likely to rise.

When disaccharides other than palatinose (isomaltulose) are contained, the content of palatinose (isomaltulose) may be as described above, or the total content of disaccharides may be added to the above-mentioned palatinose ( isomaltulose) content may be applied.

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 0.8 g or less. Also, any consistent combination of these may be used.

The lower limit of the oligosaccharide content 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, or 0.5 g or more, and the upper limit is is 3.0 g or less, 2.0 g or less, 1.5 g or less, or 1.0 g or less. Also, any consistent combination of these may be used.
Intestinal environment can be improved by including oligosaccharides.

The lower limit of the content of the starch decomposition product 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 12.0 g or less, 11.0 g or less, 10.0 g or less, and 9.0 g or less. Also, any consistent combination of these may be used.

In addition, the content of the starch decomposition product 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 is 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. Also, any consistent combination of these may be used.

<Emulsifier>
The nutritional composition according to the present invention contains an emulsifier and its content 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, 0.08 g or more, 0.09 g or more, 0.10 g, 0.11 g or more, 0.12 g or more, 0.13 g or more, 0.14 g or more, 0.15 g 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. 0.53 g or less, 0.52 g or less, 0.51 g or less, 0.50 g or less, 0.49 g or less, 0.48 g or less, 0.47 g or less, 0.46 g or less, 0.45 g or less, 0.44 g 0.43 g or less, 0.42 g or less, 0.41 g or less, 0.40 g or less, 0.39 g or less, 0.38 g or less, 0.37 g or less, 0.36 g or less, 0.35 g or less, 0.34 g 0.33 g or less, 0.32 g or less, 0.31 g or less, 0.30 g or less, 0.29 g or less, 0.28 g or less, 0.27 g or less, 0.26 g or less, 0.25 g or less, 0.24 g 0.23 g or less, 0.22 g or less, 0.21 g or less, 0.20 g or less, 0.19 g or less, 0.18 g or less, 0.17 g or less, 0.16 g or less, 0.15 g or less, 0.14 g 0.13 g or less, 0.12 g or less, 0.11 g or less, and 0.10 g or less. Also, any consistent combination of these may be used.

The lower limit of the content of the emulsifier per 100 mL of the nutritional composition according to 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 0.20 g or more.
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, even more preferably 0.20 g or less, and particularly preferably 0.2 g or less. 15 g or less. Also, any consistent combination of these may be used.

In addition, 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 as a lower limit. 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.
In addition, 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, or more. It is preferably 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. Also, any consistent combination of these may be used.

By keeping the content of the emulsifier below the above upper limit, it is possible to reduce the flavor peculiar to the emulsifier. The nutritional composition according to the present invention has good emulsion stability even when the content of the emulsifier is within the above range.

The emulsifier is not particularly limited as long as it can be used as food, and examples thereof 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 preferred to contain both lecithin and organic acid monoglyceride, preferably in a mass ratio of 1:9 to 9:1, more preferably 3:7 to 7:3, even more preferably 4:6 to 6:4. 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 dietary fiber. Moreover, it is preferable to use a dietary fiber having an effect of suppressing an increase in blood sugar level. Either high-viscosity or low-viscosity dietary fiber can be used.
Water-soluble dietary fibers known to have the effect of suppressing elevation of blood sugar include inulin, indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, β-glucan, alginate, guar gum, and agar. A suitable example can be given. It is also possible to blend 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 according to 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 below. Also, any consistent combination of these may be used.

The lower limit of the content of dietary fiber per 100 mL of the nutritional composition according to 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 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, or 5.0 g or less. Also, any consistent combination of these may be used.

The lower limit of the inulin content per 100 kcal of the nutritional composition according to 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. , 1.5 g or less, and 1.0 g or less. Also, any consistent combination of these may be used.

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, It 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. Also, any consistent combination of these may be used.

In addition, 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. , 3.0 g or less. Also, any consistent combination of these may be used.

In addition, the lower limit of the content of the 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, or 4.0 g or less. Also, any consistent combination of these may be used.
Intestinal environment can be improved by including dietary fiber. In addition, by including dietary fiber having 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 invention preferably contains protein. The type of protein is not particularly limited as long as it is used for foods, such as milk protein, egg protein, animal protein such as collagen, vegetable protein such as soybean protein, rice protein, and wheat protein. Milk proteins are particularly preferably used in the present invention. As milk proteins, casein, sodium caseinate, calcium caseinate, potassium caseinate, micellar casein (MCC), milk protein concentrate (MPC), milk protein isolate (MPI), milk protein hydrolyzate (MPH), concentrate Whey protein (WPC), whey protein isolate (WPI) and the like can be used.

The lower limit of the protein content 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 6.0 g or less. , 5.0 g or less, and 4.0 g or less. Also, any consistent combination of these may be used.

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, or 7.0 g or less. Also, any consistent combination of these may be used.

<Other ingredients>
Arbitrary components can be appropriately used in the nutritional composition according to the present invention within a range that does not impair the effects of the present technology. Optional ingredients include, for example, vitamins, minerals, carnitine, milk/dairy products, stabilizers, thickeners, pH adjusters, flavoring agents, fragrances, pigments, bifidobacterium powder, and lactic acid bacteria powder.

[calorie]
The calorie content 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. 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 calorie of the nutritional composition within the above range, energy can be ingested efficiently.

The calorific value of the nutritional composition according to the present invention is preferably calorific value mainly derived from lipids, carbohydrates, and proteins.
As used herein, the lipid energy ratio, carbohydrate energy ratio, and protein energy ratio refer to the ratio of the calorie derived from lipids, carbohydrates, and proteins to the calorie in the nutritional composition.

The lower limit of the lipid energy ratio of the nutritional composition according to 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, and 50% or less. is. Also, any consistent combination of these may be used.

Regarding the carbohydrate energy ratio of the nutritional composition according to the present invention, the lower limit is preferably 30% or more, 35% or more and 40% or more, and the upper limit is preferably 60% or less, 55% or less and 50% or less. is. Also, any consistent combination of these may be used.

Also, among the carbohydrate energy ratios, 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 below. Also, any consistent combination of these may be used.

The lower limit of the protein energy ratio of the nutritional composition according to the present invention is preferably 5% or more and 10% or more, and the upper limit is preferably 25% or less and 20% or less. Also, any consistent combination of these may be used.

[Nutritional composition for suppressing elevation of blood sugar level]
The nutritional composition according to the present invention is preferably for suppressing elevation of blood sugar level.
As used herein, "suppression of blood sugar level rise" and "suppression of blood sugar level rise" refer to the action of suppressing a rapid rise in blood sugar level, the action of lowering or lowering blood sugar level, and the action of slowing the absorption of sugar, especially after a meal. It refers to the action to improve hyperglycemia and the action to improve hyperglycemia.
The nutritional composition of the present invention can be used for suppressing elevation of blood sugar level.

[form]
The nutritional composition according to the present invention may be in liquid or semi-solid form, but liquid form is particularly preferred.
The upper limit of the viscosity at 20° C. of the nutritional composition according to the present invention is preferably 100000 mPa·s or less, 10000 mPa·s or less, 1000 mPa·s or less, 100 mPa·s or less, 50 mPa·s or less, or 30 mPa·s or less. be.
The lower limit of the viscosity at 20° C. of the nutritional composition according to the present invention is 0.1 mPa·s or more, more preferably 1 mPa·s or more.

In addition, the nutritional composition according to the present invention can be provided as an oral nutritional composition, as well 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 emulsifying them by adding an emulsifier. The aqueous phase preferably contains proteins and carbohydrates.
As other preferred aspects, the preferred aspects described above can be applied.

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

[Method for improving emulsion stability]
The present invention also provides a method for improving the emulsion stability of a nutritional composition, comprising: a preparation step of preparing an oil phase containing lipids and an aqueous phase containing carbohydrates; and an emulsification step of adding and mixing an emulsifier of 60 g/100 kcal or less, wherein the content of the lipid in the nutritional composition is 3.5 g/100 kcal or more, and the lipid contains all its constituent fatty acids. It is also a method for improving emulsification stability by including medium-chain fatty acids in a proportion of 20% by mass or more. The aqueous phase preferably contains proteins and carbohydrates.
The method for improving emulsion stability improves emulsion stability, particularly in nutritional compositions containing palatinose (isomaltulose).
As other preferred aspects, the preferred aspects described above can be applied.

<Test Example 1: Emulsion stability test (effect of lipid content)>
In Test Example 1, in order to examine the effect 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 preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, respectively, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used at a weight ratio of 1:1. The control example and comparative example 1-1 were prepared to have a calorie 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 the total constituent fatty acids (medium-chain fatty acid ratio), carbohydrate energy ratio, carbohydrate content, and palatinose of the lipids of the control example and Comparative Example 1-1 (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 encourage fat to float, and then the emulsification stability was evaluated as follows.

- Adherence of fat to centrifuge tube After the liquid content was transferred to another container after centrifugation, the amount of fat component remaining in the upper part of the centrifuge tube was visually evaluated. The evaluation criteria of - to +++ are as follows. Among those with obvious fat deposits within one test, the lowest amount was designated as +. For ++ and +++, the relative amount was determined based on the lowest amount among those with obvious fat deposits. In addition, among those with clearly adhered fat, those with less than twice the amount of adherent fat as the smallest amount were marked as +.
It can be said that the smaller the amount of fat adhering to the centrifuge tube, the better the emulsification stability.
-: No fat attachment ±: Fat attachment is not clear +: Fat attachment is clearly observed ++: Fat attachment is 2 to 3 times + +++: Fat attachment is 3 times + more than

・Weight of centrifuge tube residue Transfer the liquid contents to another container after centrifugation, measure the weight of the centrifuge tube, subtract the previously measured weight of the centrifuge tube alone, and calculate the weight of the centrifuge tube residue. was measured. The weight of the residue in the centrifuge tube is the total weight of the fat component adhering to the upper part of the centrifuge tube and the sediment remaining in the lower part of the centrifuge tube.

・Fat adhesion relative area After the liquid content was transferred to another container after centrifugation, a photograph was taken with the side that became the inner side during centrifugation, where the fat adhesion was observed, as the front (Fig. 1). Using the image analysis software ImageJ, the periphery of the fat deposit area was defined by a rectangle as an evaluation range, and the fat deposit area within the evaluation range was quantified. The centrifuge tubes to be evaluated at the same time were evaluated in the same rectangular shape and area as the evaluation range. Taking the fat deposit area of the control example as 1.000, the fat deposit area of Comparative Example 1-1 was relatively calculated and used as the fat deposit relative area. It can be said that the smaller the relative fat adhesion area, the better the emulsification stability.

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

In both evaluations, the emulsification stability was lower in Comparative Example 1-1 than in Control Example, although the emulsifier content was higher.
From the above, it was shown that when the lipid content of the nutritional composition was increased, the emulsification stability tended to decrease.

<Test Example 2: Emulsion stability test (influence of palatinose (isomaltulose) content)>
In Test Example 2, in order to examine the effect of the palatinose (isomaltulose) content on emulsion stability, samples with different palatinose (isomaltulose) contents were prepared and the emulsion stability was examined.
A nutritional composition was produced by 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 at a weight ratio of 1:1. Control and Comparative Examples 2-1 to 2-6 were prepared to have a calorie 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, carbohydrate energy ratio, carbohydrate content, palatinose (iso Maltulose) content and emulsifier content are as shown in Table 3.
The same test as in Test Example 1 was performed on the samples shown in Table 3. The fat deposit relative area was calculated with the area of the control example set at 1.000.
Table 4 shows the results. In addition, FIG. 3 shows a photograph taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, there was a tendency that the higher the content of palatinose (isomaltulose), the worse the emulsion stability.
From the above, it was shown that palatinose (isomaltulose) dose-dependently deteriorates emulsification stability in nutritional compositions containing a certain amount or more of lipids.

<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 medium-chain fatty acid ratios on emulsion stability, samples with different medium-chain fatty acid ratios were prepared and their emulsion stability was examined.
A nutritional composition was produced by 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 at a weight ratio of 1:1. The control, comparative example 3-1, and example 3-1 were prepared to have a calorie 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, carbohydrate energy ratio, carbohydrate content, and palatinose of the lipids in the control example, Comparative Example 3-1, and Example 3-1 (Isomaltulose) content and emulsifier content are as shown in Table 5.
The same test as in Test Example 1 was performed on the samples shown in Table 5. The fat deposit relative area was calculated with the area of the control example set at 1.000.
Table 6 shows the results. In addition, FIG. 5 shows a photograph taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 3-1, which had a higher medium-chain fatty acid ratio, showed better emulsification 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 (isomaltulose) content of 0 g/100 kcal, increasing the ratio of medium-chain fatty acids 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 in Test Example 1 under the same conditions as in Comparative Example 3-1 except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 4-1 to 1.000.
Table 7 shows the results. In addition, FIG. 7 shows photographs taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 4-1, which had a higher medium-chain fatty acid ratio, showed better emulsification stability than Comparative Example 4-1.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 2.29 g/100 kcal, increasing the ratio of medium-chain fatty acids improves the emulsion stability.

<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 in Test Example 1 under the same conditions as in Comparative Example 3-1 except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 5-1 to 1.000.
Table 8 shows the results. In addition, FIG. 9 shows photographs taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 5-1, which had a higher medium-chain fatty acid ratio, showed better emulsification stability than Comparative Example 5-1.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 3.86 g/100 kcal, increasing the ratio of medium-chain fatty acids improves the emulsion stability.

<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 in Test Example 1 under the same conditions as in Comparative Example 3-1 except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 6-1 to 1.000.
Table 9 shows the results. In addition, FIG. 11 shows a photograph taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 6-1, which had a higher medium-chain fatty acid ratio, showed better emulsification stability than Comparative Example 6-1.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 4.58 g/100 kcal, the emulsification stability is improved by increasing the ratio of medium-chain fatty acids.

<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 in Test Example 1 under the same conditions as in Comparative Example 3-1, except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 7-1 to 1.000.
Table 10 shows the results. In addition, FIG. 13 shows a photograph taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 7-1, which has a higher medium-chain fatty acid ratio, showed better emulsification stability than Comparative Example 7-1.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 6.11 g/100 kcal, increasing the ratio of medium-chain fatty acids improves the emulsion stability.

<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 in Comparative Example 3-1 except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 8-1 to 1.000.
Table 11 shows the results. In addition, FIG. 15 shows photographs taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 8-1, which had a higher medium-chain fatty acid ratio, showed better emulsification stability than Comparative Example 8-1.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 6.87 g/100 kcal, increasing the ratio of medium-chain fatty acids improves the emulsion stability.

<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 in Test Example 1 under the same conditions as in Comparative Example 3-1 except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 9-1 to 1.000.
Table 12 shows the results. In addition, FIG. 17 shows a photograph of evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 9-1, which had a higher medium-chain fatty acid ratio, showed better emulsion stability than Comparative Example 9-1.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 9.16 g/100 kcal, the emulsification stability is improved by increasing the medium-chain fatty acid ratio.

From the results of Test Examples 3 to 9, it was shown that when the content of palatinose (isomaltulose) is within the range of 0 to 9.16 g/100 kcal and the medium chain fatty acid ratio is increased, the emulsion stability is improved.

<Test Example 10: Emulsion stability test (comparison when the emulsifier content is further reduced)>
In Test Example 10, the effects of the palatinose (isomaltulose) content and medium-chain fatty acid ratio on the emulsion stability were investigated when the emulsifier content was further reduced.
Except for the ratio of medium-chain fatty acids in the total constituent fatty acids, the content of palatinose (isomaltulose), and the content of emulsifier, the samples shown in Table 13 were tested under the same conditions as in Comparative Example 3-1, as in Test Example 1. A similar test was performed. The fat deposit relative area was calculated by setting the area of Comparative Example 10-1 to 1.000.
The results are shown in Table 13. In addition, FIG. 19 shows photographs taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Example 10-1 showed better emulsification stability than Comparative Example 10-1.
From the above, in a nutritional composition with a high fat content, even if the emulsifier content is reduced, the combination of increasing the ratio of medium-chain fatty acids in the fatty acids constituting the lipid and containing palatinose (isomaltulose) , it was shown that a liquid nutritional composition with good emulsification stability can be obtained even if it is high in fat.

<Test Example 11: Blood sugar level measurement>
In Test Example 11, the effect of ingestion of the nutritional composition on the blood sugar level was investigated.
A nutritional composition was produced by preparing an oil phase containing lipids and an aqueous phase containing proteins and carbohydrates, respectively, and emulsifying them by adding an emulsifier. As an emulsifier, lecithin and organic acid monoglyceride were used at a weight ratio of 1:1. The control and Example 11-1 were prepared to have a calorie 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 the total constituent fatty acids, carbohydrate energy ratio, carbohydrate content, and palatinose (isomaltulose) content of the lipid in the control example and Example 11-1 The amount 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 the blood sugar level was measured every 15 minutes. After resting for 1 hour on an empty stomach in the morning, they ingested 125 mL of either test food, and then rested for an additional 2 hours. After an interval of 3 days or more, the other test food was similarly tested. The amount of increase in blood glucose level after subtracting the blood glucose level in the morning fasting and the area under the curve were evaluated. The amount of blood glucose increase and the average value of the area under the curve at each time point were calculated, and the significant difference between the control example and Example 11-1 was tested by the paired t-test, and a risk rate of 5% or less was considered significant.

- Change from baseline Figure 21 shows the amount of increase in blood sugar based on the blood sugar level at the time of ingestion. The increase in blood sugar 45 minutes after eating 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 glucose increase curve (iAUC)
The area under the blood glucose elevation curve (iAUC) is shown in FIG. 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 (isomaltulose), highly branched dextrin, milk protein, indigestible dextrin, MCT, vegetable oil, starch hydrolyzate, lactulose, inulin, refined fish oil, yeast extract, dry yeast, carnitine, lactic acid bacteria (pasteurized), sodium caseinate, pH adjuster, emulsifier, potassium chloride, flavor, caramel coloring. The amount of the emulsifier was 0.175 g/100 kcal, and the weight ratio of lecithin and organic acid monoglyceride was 1:1.
Example 12-1 was sterilized at an ultra-high temperature, 125 mL each was aseptically filled into paper packs, and stored at room temperature for 6 months. When the degree of fat floatation of Example 12-1 that had been stored still for 6 months was visually confirmed, no fat floatation that would cause problems 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 effect of medium-chain fatty acid ratio on emulsion stability, samples with different medium-chain fatty acid ratios were prepared and their emulsion stability was examined.
The samples shown in Table 16 were tested in the same manner as in Test Example 1 under the same conditions as in Comparative Example 3-1 except for the proportion of medium-chain fatty acids in the total constituent fatty acids and the content of palatinose (isomaltulose). rice field. The fat deposit relative area was calculated by setting the area of Comparative Example 13-1 to 1.000.
The results are shown in Table 16. In addition, FIG. 23 shows photographs taken during the evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Examples 13-1 and 13-2, which have higher medium-chain fatty acid ratios, showed better emulsification stability than Comparative Example 13-1. In particular, in Example 13-2, which has a higher medium-chain fatty acid ratio, good results in emulsion stability were obtained.
From the above, it was shown that even in a nutritional composition with a high fat content and a palatinose (isomaltulose) content of 3.86 g/100 kcal, increasing the ratio of medium-chain fatty acids improves the emulsion stability.

<Test Example 14: Emulsion stability test (influence of medium-chain fatty acid ratio)>
In order to investigate the effect of medium-chain fatty acid ratio on emulsion stability under conditions of high lipid content, samples with different ratios of medium-chain fatty acids were prepared under conditions of high lipid content, and the emulsion stability was examined.
A nutritional composition was produced by 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 at a weight ratio of 1:1. Comparative Example 14-1, Example 14-1, and Example 14-2 were prepared to have a calorie of 1.6 kcal/mL and a protein content of 3.8 g/100 kcal.
Further, the lipid energy ratio, lipid content, ratio 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 (isomaltulose) content, and emulsifier content are as shown in Table 17.
The same test as in Test Example 1 was performed on the samples shown in Table 17. The fat deposit relative area was calculated by setting the area of Comparative Example 14-1 to 1.000.
The results are shown in Table 18. In addition, FIG. 25 shows a photograph of evaluation of the relative fat deposit area. Also, a graph of the results of fat deposit relative area is shown in FIG.

In both evaluations, Examples 14-1 and 14-2, which have higher medium-chain fatty acid ratios, showed better emulsification stability than Comparative Example 14-1. In particular, in Example 14-2, which has a higher ratio of medium-chain fatty acids, good emulsion stability was obtained.
From the above, even in a nutritional composition with a particularly high fat content of 6.11 g/kcal and a palatinose (isomaltulose) content of 3.86 g/100 kcal, increasing the ratio of medium-chain fatty acids improves emulsion stability. It has been shown.

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

Claims

A nutritional composition comprising a lipid, a carbohydrate, and an emulsifier,
The lipid content 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 the total constituent fatty acids,
nutritional composition.
The carbohydrate includes palatinose (isomaltulose),
A nutritional composition according to claim 1 .
The content of palatinose (isomaltulose) in the nutritional composition is 2 g/100 kcal or more,
3. A 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,
A nutritional composition according to any one of claims 1-3.
the sugar content is 15 g/100 kcal or less,
A nutritional composition according to any one of claims 1-4.
Calorie is 0.6 kcal / mL or more,
A nutritional composition according to any one of claims 1-5.
The nutritional composition further comprises protein,
A nutritional composition according to any one of claims 1-6.
The emulsified nutritional composition is for suppressing elevation of blood sugar level,
A nutritional composition according to any one of claims 1-7.
A method for improving the 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 water phase with an emulsifier of 0.60 g/100 kcal or less;
The lipid content in the nutritional composition is 3.5 g/100 kcal or more,
The lipid contains medium-chain fatty acids at a ratio of 20% by mass or more in the total constituent 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 water phase with an emulsifier of 0.60 g/100 kcal or less;
The lipid content in the nutritional composition is 3.5 g/100 kcal or more,
The lipid contains medium-chain fatty acids at a ratio of 20% by mass or more in the total constituent fatty acids,
A method for producing a nutritional composition.