Liquid enteral nutritional composition with a low specific protein volume

A composition, enteral nutrition technology, applied in the directions of drug combination, food science, other dairy products, etc., can solve the problems of increasing fullness and satiety, reducing taste taste, reducing voluntary intake of nutritional compositions, etc. No worsening, energy-increasing effect

Inactive Publication Date: 2010-12-08
NUTRICIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this severely reduces the taste profile and thus reduces the voluntary intake of the nutritional composition by the patient population
[0015] On the other hand, many concentrates such as concentrated milk have the disadvantages of incomplete nutritional profile, too high lactos

Method used

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  • Liquid enteral nutritional composition with a low specific protein volume
  • Liquid enteral nutritional composition with a low specific protein volume
  • Liquid enteral nutritional composition with a low specific protein volume

Examples

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Embodiment approach

[0118] In the following, a number of new compositions are presented comprising intact proteins with low specific volume in solution. Said specific embodiments are the subject of co-pending applications PCT / NL2007 / 050626 and PCT / NL2008 / 050141, the contents of which are hereby incorporated by reference.

[0119] 1. Micellar casein and caseinate

[0120] In a first embodiment, the liquid enteral nutritional composition comprises micellar casein and caseinate.

[0121] Micellar casein, also known as native micellar casein, is a high-quality milk protein and occurs naturally in milk at a concentration of about 2.6 g / 100 ml (Dairy Science and Technology, Walstra et al., CRC Press, 2006). Casein is concentrated by a process that does not denature or substantially denatures the casein and is sold as Micellar Casein Isolate (MCI). Fresh skim milk is filtered in the same manner as is used to concentrate whey protein to produce pure, substantially undenatured milk protein in its native...

Embodiment

[0173] A1-A4. Compositions based on micellar casein and caseinate

[0174] The compositions of the invention described below have been prepared (Table 1). The composition is prepared without difficulty in a manner known per se, such as by mixing the ingredients, which is shelf-stable, has the desired organoleptic properties, has a very high nutritional density and is effective for those in need .

[0175]

[0176] A5-A6. Compositions based on heat-treated non-hydrolyzed whey protein

[0177] A number of compositions were produced using the methods described below. These compositions are summarized in Table 2.

[0178] Table 2

[0179]

[0180] Composition A5: Acid whey protein composition (16g / 100ml)

[0181] protein (WPI) ( Davisco), carbohydrates, and minerals were dispersed in water, and the solution was adjusted to pH 4.1 with citric acid. The oil was blended into the product and the pre-emulsion was homogenized in a two-stage homogenizer at 550 / 50 bar at 40°...

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Abstract

The present invention concerns liquid enteral nutritional compositions that comprise intact protein with a low specific volume allowing the preparation of nutrition with high protein and energy contents which are particularly advantageousfor persons that are in, or recovering from, a disease state, persons that are malnourished or sportsmen and women and active elderly.

Description

field of invention [0001] The present invention relates to the field of liquid enteral nutritional compositions. Background of the invention [0002] The present invention generally relates to shelf-stable liquid enteral compositions for providing nutrition as a supplement or as a complete nutrient comprising intact proteins in solution having a low specific volume. Preferably, the complete protein is vegetable protein or milk protein. [0003] Certain patients require nutrition in minimal volumes of fluid as a supplement or as a complete nutrition. [0004] These patients may be ill patients or people with advanced AIDS, cancer or cancer treatment, severe pulmonary disease such as COPD (chronic obstructive pulmonary disease), tuberculosis and other infectious diseases, or have undergone severe surgery or trauma such as burns people. Also, people with conditions in the throat or mouth such as esophageal cancer or stomatitis and people with swallowing problems such as dysp...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/305A23C1/04A61P3/02A23L33/00
CPCA23L1/296A23L1/3056A23L33/40A23L33/19A61P3/00A61P3/02
Inventor 维尼特·赫尔米娜·艾格尼丝·基尔斯马塞尔·米诺尔托马斯·胡伯尔杜斯·玛蒂努斯·斯诺仁爱德华·卢希安·斯利文斯基
Owner NUTRICIA
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