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Compound fatty milk oral preparation

An oral preparation and fat emulsion technology, applied in the field of compound fat emulsion oral preparations, can solve the problem of not finding the disclosure of compound lipid enteral nutrition technical scheme, achieve significant social and economic benefits, improve disease resistance, and improve intestinal function Effect

Inactive Publication Date: 2008-03-19
URUMCHI YUANXIN DIETOTHERAPY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, no technical scheme of complex lipid enteral nutrition was found to be published after searching for novelty

Method used

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  • Compound fatty milk oral preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: The raw materials include: medium-chain fatty acid glyceride (MCT), calcium caseinate / sodium caseinate peptide, refined egg yolk lecithin, medicinal glycerin, purified water, and the formula is: 100g of MCT, 10g of refined lecithin, medicinal 22.5g of glycerin, 40g of camelina oil, 20g of calcium caseinate or sodium caseinate peptide, and add purified water to 1000ml.

[0013] The total fat content is 80%, and the fat is mainly medium-chain fatty acid MCT, protein ≥ 14%, and vitamins and minerals 6%.

[0014] The production process is as follows: Refined lecithin is placed in a vacuum homogeneous emulsifier, medicinal glycerin and purified water are added, heated to 40-60°C and stirred at high speed to form a uniform lecithin liquid. Slowly add MCT into the lecithin solution under stirring to form colostrum. Quickly transfer this primary emulsion to a high-pressure homogenizer, turn on the homogenizer and adjust the pressure of the low-pressure valve to 150k...

Embodiment 2

[0017] Example 2: 50g of MCT, 22.5g of medicinal glycerin, 50g of salad oil, 12g of calcium caseinate / sodium caseinate peptide, and purified water to 1000ml.

[0018] Calcium caseinate or sodium caseinate peptide is placed in a vacuum homogeneous emulsifier, medicinal glycerin and purified water are added, heated to 40-60°C and stirred at high speed to form a uniform calcium caseinate or sodium caseinate peptide solution. Slowly add MCT into lecithin calcium caseinate / sodium caseinate peptide solution under stirring to form colostrum. Transfer this primary emulsion to the high-pressure homogenizer quickly, turn on the homogenizer and adjust the pressure of the low-pressure valve to 150kg·cm -2 , high pressure valve pressure to 500 kg·cm -2, adjust the water inlet size of the heat exchanger, and start collecting the homogenized emulsion after the homogenization pressure is stable and the temperature of the homogenized emulsion is stable at 40°C. Homogenization was repeated 10...

Embodiment 3

[0019] Example 3: 70g of MCT, 50g of salad oil, 22.5g of medicinal glycerin, 10g of camelina oil, 12g of calcium caseinate / sodium caseinate peptide, and purified water to 1000ml.

[0020] Calcium caseinate or sodium caseinate peptide is placed in a vacuum homogeneous emulsifier, medicinal glycerin and purified water are added, heated to 40-60°C and stirred at high speed to form a uniform calcium caseinate / sodium caseinate peptide solution. Slowly add MCT into lecithin calcium caseinate / sodium caseinate peptide solution under stirring to form colostrum. Transfer this primary emulsion to the high-pressure homogenizer quickly, turn on the homogenizer and adjust the pressure of the low-pressure valve to 150kg·cm -2 , high pressure valve pressure to 500 kg·cm -2 , adjust the water inlet size of the heat exchanger, and start collecting the homogenized emulsion after the homogenization pressure is stable and the temperature of the homogenized emulsion is stable at 40°C.

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Abstract

An oral preparation of compound fat emulsion belongs to a nutritious product which is confected by a prescription. The raw material includes midchain fatty acid glyceride (MCT), calcium caseinate / sodium peptide caseinate, refined egg yolk lecithin, pharmaceutical glycerin and purified water. The prescription is 10 to 200 g of the MCT, 0 to 30 g of the calcium caseinate or the sodium peptide caseinate, 0 to 30 g of the refined egg yolk lecithin, 0 to 50 g of the pharmaceutical glycerin, 0 to 100 g of camelina oil and 0 to 200 g of salad oil, and the purified water is added till 1000ml. The total content of fat is not less than 80 percent, wherein the MCT is not less than 20 percent. The oral preparation mainly reinforces the thermal energy as well as can regulate the blood fat and improve the energy metabolism status. The oral preparation is mainly used for health care and intestinal nourishment and used to remedy the primary malnutrition and the pathological malnutrition, which is capable of promptly improving the energy and nourishment supply status, improving the antiviral ability, strengthening the immunity function, reducing the complications, shortening the time of being in hospital, reducing the treatment cost and improving the clinically comprehensive curative effect.

Description

1. Technical field: [0001] The invention relates to a medical and health care product, which belongs to prescription-prepared nutritional products, in particular to a compound fat emulsion oral preparation. 2. Background technology: [0002] According to statistics, the incidence of malnutrition in hospitalized patients exceeds 30%, and it is as high as 50% in elderly hospitalized patients. The consequences of malnutrition in patients include increased infection complications, delayed wound healing, impaired intestinal absorption, The length of hospital stay is extended, medical expenses are increased, and even lead to an increase in mortality. For this reason, the concept of clinical nutritional support therapy came into being, including parenteral nutrition and enteral nutrition. Parenteral and enteral nutrition support for critically ill patients is considered to be one of the major advances in clinical medicine in the late 20th century. Since the first parenteral nutri...

Claims

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Application Information

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IPC IPC(8): A61K38/17A61K9/107A61P3/02A23L1/29A61K31/661A61K31/23A23L33/00
Inventor 范旻任远东于涌
Owner URUMCHI YUANXIN DIETOTHERAPY
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