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Special medical food thickening component for inhibiting esophageal regurgitation and preparation method thereof

A special technology for esophageal reflux, applied in food ingredients as thickeners, food science, food ingredients, etc., can solve problems such as reflux suffocation, achieve the effect of preventing esophageal burns and inhibiting gastroesophageal reflux

Active Publication Date: 2019-10-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a special medical food thickening assembly for inhibiting esophageal reflux, which solves the problem that ordinary thickeners in the prior art can only thicken food outside the body, postural esophageal reflux or reflux during general anesthesia. flow choking problem

Method used

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  • Special medical food thickening component for inhibiting esophageal regurgitation and preparation method thereof
  • Special medical food thickening component for inhibiting esophageal regurgitation and preparation method thereof
  • Special medical food thickening component for inhibiting esophageal regurgitation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Step 1. Weigh 2.0% of guar gum, 2.0% of locust bean gum, 2.0% of xanthan gum, 1.0% of carrageenan, 15.0% of gelatin, 8.0% of gum arabic, 1.0% of polydextrose, and 1.0% of sodium bicarbonate according to the mass percentage. %, glycerin 68.0%, the sum of the mass percentages of the above components is 100%, and the above-mentioned weighed guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, polydextrose, and sodium bicarbonate are mixed Homogenously, mixture A was obtained.

[0037] Step 2. Mix the gelatin weighed in step 1 with glycerin, heat and stir to 60° C. to obtain a gelatin-glycerin solution.

[0038] Step 3. Mix the mixture A formed in step 1 with the gelatin glycerin solution formed in step 2 to form mixture B.

[0039] Step 4. Gradually add the mixture B obtained in step 2 into simethicone oil at 5° C. under stirring to form a spherical precipitate with a particle size of 0.05 cm.

[0040] Wherein, the mass ratio of mixture B to simethicone is 1:...

Embodiment 2

[0043]Step 1. Weigh 6.0% of guar gum, 5.0% of locust bean gum, 6.0% of xanthan gum, 2.0% of carrageenan, 20.0% of gelatin, 11.5% of gum arabic, 0.5% of polydextrose, and 2.0% of potassium bicarbonate according to the mass percentage. %, glycerol 47.0%, the sum of the mass percentages of the above components is 100%. The weighed guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, polydextrose, and potassium bicarbonate were uniformly mixed to obtain mixture A.

[0044] Step 2. Mix the gelatin weighed in step 1 with glycerin, heat and stir to 80° C. to obtain a gelatin-glycerin solution.

[0045] Step 3. Mix the mixture A obtained in step 1 with the gelatin glycerin solution obtained in step 2 to form mixture B.

[0046] Step 4. Add the mixture B obtained in step 3 into liquid paraffin at 10° C. under stirring to obtain a spherical precipitate with a particle size of 0.8 cm.

[0047] Wherein, the mass ratio of mixture B to liquid paraffin is 1:11.5.

[0048] Step...

Embodiment 3

[0050] Step 1. Weigh 3.0% of guar gum, 3.0% of locust bean gum, 3.0% of xanthan gum, 1.4% of carrageenan, 17.0% of gelatin, 12.0% of gum arabic, 0.7% of polydextrose, and 1.4% of sodium bicarbonate according to the mass percentage. %, glycerol 58.5%, the sum of the mass percentages of the above components is 100%. The above weighed guar gum, locust bean gum, xanthan gum, carrageenan, gum arabic, polydextrose, and sodium bicarbonate were uniformly mixed to obtain mixture A.

[0051] Step 2. Mix the gelatin weighed in step 1 with glycerin, heat and stir to 68° C. to obtain a gelatin-glycerin solution.

[0052] Step 3. Mix the mixture A obtained in step 1 with the gelatin glycerin solution obtained in step 2 to form mixture B.

[0053] Step 4. Gradually add the mixture B obtained in step 3 into simethicone oil at 7° C. under stirring to form a spherical precipitate with a particle size of 0.2 cm.

[0054] Wherein, the mass ratio of mixture B to simethicone oil is 1:13.

[0055...

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Abstract

The invention discloses a special medical food thickening component for inhibiting esophageal regurgitation. The special medical food thickening component for inhibiting esophageal regurgitation is composed of the following ingredients (by mass): 2-6% of guar gum, 2-5% of locust bean gum, 2-6% of xanthan gum, 1-2% of carrageenan, 15-20% of gelatin, 8-12% of Arabic gum, 0.5-1% of polydextrose, 1-2%of sodium bicarbonate or potassium bicarbonate and 47-68% of glycerin. The invention also discloses a preparation method of the above special medical food thickening component. The special medical food thickening component for inhibiting esophageal regurgitation can form a cortex-wrapped gel-layer structure to facilitate swallowing; bicarbonate and gastric juice cause a swelling effect to accelerate cortex dissolution for pore-forming; rapid swelling helps thickening; and a gelatin-Arabic gum and guar gum-xanthan gum high-viscosity compound interspersed structure helps thickening efficiently.

Description

technical field [0001] The invention belongs to the technical field of formula food for special medical purposes, specifically relates to a special medical food thickening component for inhibiting esophageal reflux, and also relates to a preparation method of the special medical food thickening component for inhibiting esophageal reflux. Background technique [0002] Gastroesophageal reflux is a common digestive system problem in clinical practice. The clinical manifestations are vomiting, postural vomiting, esophageal mucosal erosion, ulcers, etc. Especially in deep sleep, coma, anesthesia, etc., gastroesophageal reflux will lead to reflux into the Respiratory tract, causing suffocation. Solving gastroesophageal reflux is also a common problem in clinical operations. Ordinary thickeners can only thicken liquids outside the body. When ordinary food thickeners enter the stomach with drinking water, food, etc., they are diluted by gastric juice and the viscosity decreases, ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L29/238A23L29/25A23L29/269A23L29/256A23L29/281A23L29/294A23L29/20
CPCA23L33/125A23L29/238A23L29/25A23L29/269A23L29/256A23L29/284A23L29/294A23L29/20A23V2002/00A23V2200/32A23V2200/242A23V2250/506A23V2250/507A23V2250/5086A23V2250/5036A23V2250/5432A23V2250/5028A23V2250/5042A23V2250/6406A23V2250/1614A23V2250/16
Inventor 沈文宁远兰敖芬田斌
Owner SHAANXI UNIV OF SCI & TECH
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