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Energy-rich liquid nutritional composition having improved organoleptic properties

A technology of nutritional composition and liquid composition, which is applied in the direction of drug combination, food science, metabolic diseases, etc., and can solve problems such as viscosity is not a problem, inapplicability, etc.

Inactive Publication Date: 2014-11-12
NV NUTRICIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such intermediates in cheese manufacturing are not suitable for the target patient group; again, viscosity is not an issue there

Method used

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  • Energy-rich liquid nutritional composition having improved organoleptic properties

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Embodiment Construction

[0034] liquid nutritional composition

[0035] The inventors have now found that the viscosity of a liquid nutritional composition comprising micellar casein, preferably an aqueous composition, comprising 6 to 20 g / 100 ml protein and having a pH of about 6 can be adjusted by adjusting the lactic acid level. to 8. Since the viscosity of the energy-rich enteral composition can be problematicly high for certain patient groups (elderly and seriously ill patients), these two properties of a preferred liquid enteral nutritional composition are better understood as allowing Improved control of viscosity. Such control can help provide a composition with sufficiently low viscosity that it can be consumed by people who may have difficulty swallowing the product.

[0036] Additionally or alternatively, it may be preferable to reduce the viscosity of an existing energy-enriched nutritional composition to allow inclusion of even higher nutrient levels, resulting in a final product of sim...

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Abstract

The object of the present invention is to provide a liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, comprising a high protein content, in particular micellar casein as major protein source,in a small volume of liquid, in particular 6 to 20 g protein per 100 ml of the liquid composition, the composition further comprising lactic acid andhaving a pH in the range of 6 to 8. It is also an object of the invention to provide an improved manufacturing process for such liquid enteral compositions.

Description

technical field [0001] The present invention relates to the field of enteral nutritional compositions. More specifically, the present invention relates to adjusting the viscosity of liquid nutritional compositions. More specifically, the viscosity of a liquid nutritional composition comprising a high protein content and micellar casein having a neutral pH. More specifically, the present invention addresses the problem of reducing viscosity, thereby facilitating the provision of energy-enriched liquid nutritional compositions suitable for enteral feeding and / or specific medical purposes. Background technique [0002] Preferably, the medical dairy products are highly concentrated nutrients, especially proteins and minerals, to meet the daily nutritional intake of malnourished patients. These patients can be cachectic patients or people with advanced AIDS, cancer or cancer treatment, severe lung diseases such as COPD (chronic obstructive pulmonary disease), tuberculosis and o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/305A23L33/00
CPCA23L1/3056A23L1/30A23L33/10A23L33/19A23V2002/00A23V2250/54246A23V2250/042A23L33/30A23L33/40A61P3/02A61P43/00
Inventor E·J·P·德考特I·博特略杜特拉
Owner NV NUTRICIA
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