Emulsified food composition

Abstract

The present invention aims to provide an emulsified food composition which has good flowability and emulsion stability even if heat sterilization treatment is performed, and which gels upon entering the stomach to thereby prevent reflux of the stomach esophagus. By incorporating a thickening agent which gels in an acidic region in an emulsified food composition containing a lipid, and an emulsion stabilizer selected from at least one of gum arabic and gum ghatti, and a divalent metal salt, the emulsified food composition has the property of gelling upon entering the stomach, and can have good flowability and emulsion stability even if heat sterilization treatment is performed.

Description

[0001] This application is a divisional application of the same patent application filed on March 8, 2013, with application number 201380016497.X. Technical Field

[0002] This invention relates to an emulsified food composition that exhibits good fluidity and emulsification stability even after heat sterilization, and gels upon entering the stomach to prevent gastroesophageal reflux. Background Technology

[0003] Patients with stroke or other brain disorders, or the elderly, often experience a decline in swallowing function, frequently suffering from swallowing difficulties where food may aspirate into the trachea or lungs. One known method of nutritional support for such individuals is tube feeding, where liquid food is administered directly into the stomach via a tube. In this tube feeding method, it is crucial to prevent gastroesophageal reflux, which causes liquid food to flow back into the esophagus.

[0004] In the prior art, as a method for suppressing gastroesophageal reflux, it is known to administer semi-solid liquid foods by pre-thickening them with a thickener (see, for example, Patent Document 1). However, semi-solid liquid foods have the disadvantage of being difficult to administer into the stomach via a tube. Therefore, as a method to overcome the disadvantage of such semi-solid liquid foods, a method has been reported to administer a solution containing a thickener via a tube before or after administering the liquid food, thereby gelling the liquid food injected into the stomach and suppressing gastroesophageal reflux (see, for example, Patent Document 2). However, in the method of Patent Document 2, the administration of the solution containing the thickener needs to be done separately from the liquid food, increasing the burden on the caregiver, and there is also the problem that gastroesophageal reflux cannot be suppressed if the solution containing the thickener is forgotten.

[0005] Therefore, in recent years, emulsified food compositions containing proteins, lipids, carbohydrates, and thickeners have been proposed as liquid foods that are fluid when ingested or administered via a tube but become semi-solid once they reach the stomach (see, for example, Patent Document 3). However, the emulsified food compositions described in Patent Document 3 have drawbacks, such as gelation occurring and impairing fluidity when subjected to heat sterilization, or the formation of aggregates or layer separation, making it impossible to maintain a good emulsified state. Food compositions that cannot be heat sterilized are also difficult to distribute and store at room temperature. Therefore, the emulsified food compositions described in Patent Document 3 still do not solve the problem of practical application.

[0006] Against this backdrop of existing technology, it is hoped that an emulsified food composition can be developed that has good flowability and emulsification stability even when subjected to heat sterilization, and can gel upon entering the stomach to prevent gastroesophageal reflux.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Japanese Patent Application Publication No. 2004-26844

[0010] Patent Document 2: International Publication No. 2000 / 013529

[0011] Patent Document 3: Japanese Patent Application Publication No. 2011-147444 Summary of the Invention

[0012] The problem that the invention aims to solve

[0013] The purpose of this invention is to provide an emulsified food composition that has good fluidity and emulsification stability even after heat sterilization, and that gels upon entering the stomach to prevent gastroesophageal reflux.

[0014] Methods for solving problems

[0015] To address the aforementioned problems, the inventors of this invention conducted in-depth research and discovered that by incorporating a thickener that gels in acidic regions into a lipid-containing emulsified food composition, along with an emulsifying stabilizer selected from gum arabic and dawa gum, and a divalent metal salt, it is possible to achieve gelation upon entering the stomach. Furthermore, even after heat sterilization, good flowability and emulsification stability are maintained, making it suitable for use as a liquid food to prevent gastroesophageal reflux, and particularly suitable for use as a liquid food for patients with swallowing difficulties. This invention was completed based on further repeated research following this discovery.

[0016] That is, the present invention provides an invention in the following manner.

[0017] Item 1. An emulsified food composition, characterized in that it contains: (A) lipids, (B) a thickener that gels in an acidic region, (C) an emulsifying stabilizer selected from at least one of gum arabic and ghatti gum, and (D) a divalent metal salt.

[0018] Item 2. The emulsified food composition as described in Item 1, wherein the pH is 5.5 or higher and less than 9.

[0019] Item 3. The emulsified food composition as described in Item 1 further contains at least one selected from proteins and carbohydrates.

[0020] Item 4. The emulsified food composition as described in Item 1, wherein the thickener that gels in the acidic region in (B) is at least one selected from pectin, alginic acid, salts of alginic acid, and gellan gum.

[0021] Item 5. The emulsified food composition as described in Item 1, wherein the thickener in (B) that gels in the acidic region is low-methoxyl pectin.

[0022] Item 6. The emulsified food composition as described in Item 1, wherein the (D) divalent metal salt is an insoluble salt that releases divalent metal ions in an acidic region.

[0023] Item 7. The emulsified food composition as described in Item 1, wherein the (D) divalent metal salt is a divalent metal phosphate.

[0024] Item 8. The emulsified food composition as described in Item 1, comprising: (A) 0.1 to 100 g / L of lipids, (B) 1 to 70 g / L of a thickener that gels in an acidic region, (C) 0.5 to 70 g / L of an emulsifying stabilizer selected from at least one of gum arabic and gum dawa, and (D) 0.1 to 10 g / L of a divalent metal salt.

[0025] Item 9. The emulsified food composition as described in Item 1 has a viscosity of 2 to 100 mPa·s at 25°C.

[0026] Item 10. The emulsified food composition as described in Item 1, for providing nutrition to individuals with swallowing disorders.

[0027] Item 11. Use of an emulsified food composition for manufacturing an enteral nutrition agent for patients with dysphagia, the emulsified food composition comprising (A) lipids, (B) a thickener that gels in an acidic region, (C) an emulsifying stabilizer selected from at least one of gum arabic and gum dawa, and (D) a divalent metal salt.

[0028] Item 12. A method of nutritional supplementation for a person with dysphagia, comprising the step of administering an emulsified food composition to the person with dysphagia via tube, the emulsified food composition containing (A) lipids, (B) a thickener that gels in an acidic region, (C) an emulsifying stabilizer selected from at least one of gum arabic and dawa gum, and (D) a divalent metal salt.

[0029] Invention Effects

[0030] The emulsified food composition of the present invention has excellent flowability and emulsification stability, and gels once it enters the stomach, thus enabling easy tube feeding and preventing gastroesophageal reflux.

[0031] Furthermore, the emulsified food composition of the present invention maintains excellent flowability and emulsification stability even after heat sterilization. Therefore, the emulsified food composition of the present invention can be supplied for heat sterilization such as pressurized heating sterilization or ultra-high temperature instantaneous sterilization (UHT), enabling distribution and long-term storage at room temperature, thus providing significant advantages not only in distribution but also in quality management. Attached Figure Description

[0032] Figure 1 The results show the appearance of each emulsified food composition after one night of storage in Test Example 1. Detailed Implementation

[0033] The emulsified food composition of the present invention is characterized by containing: lipids (hereinafter, sometimes also referred to as "(A) component"), a thickener that gels in acidic regions (hereinafter, sometimes also referred to as "(B) component"), an emulsifying stabilizer selected from at least one of gum arabic and dawa gum (hereinafter, sometimes also referred to as "(C) component"), and a divalent metal salt (hereinafter, sometimes also referred to as "(D) component"). The emulsified composition of the present invention will now be described in detail.

[0034] [(A) ingredient]

[0035] In the emulsified composition of the present invention, lipids are contained as component (A). The types of lipids used in the present invention are not particularly limited, and examples include: vegetable oils such as rice bran oil, coconut oil, soybean oil, corn oil, rapeseed oil, palm oil, safflower oil, sunflower seed oil, soybean oil, olive oil, cottonseed oil, peanut oil, and cocoa butter; animal oils such as fish oil, tallow, and lard; fatty acids, medium-chain fatty acids (approximately 6-12 carbon atoms), triglycerides, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA). The lipids incorporated into the emulsified food composition of the present invention can be a single type or a combination of two or more types.

[0036] Regarding the amount of component (A) in the emulsified food composition of the present invention, it can be appropriately set according to the type of component (A) used, for example, 0.1 to 100 g / L, preferably 5 to 70 g / L, and more preferably 10 to 40 g / L.

[0037] [(B) Component]

[0038] In the emulsified composition of the present invention, component (B) contains a thickener that gels in an acidic region. The thickener that gels in an acidic region is edible and is not particularly limited as long as it exhibits the property of gelling in an acidic region but not in a neutral region. Examples of such thickeners include those that gel in a region with a pH of about 5 or lower, such as pectin, alginic acid, salts of alginic acid, gellan gum, and carrageenan.

[0039] The aforementioned pectin refers to polysaccharides obtained through acid extraction from plants such as beets, sunflowers, oranges, grapefruits, limes, lemons, and apples. The pectin used in this invention can be extracted from the aforementioned plants, or it can be produced through chemical synthesis, enzyme synthesis, or microbial fermentation. The pectin used in this invention can be either high-methoxyl pectin with an esterification degree of 50% or higher, or low-methoxyl pectin with an esterification degree of less than 50%, or a mixture thereof. From the viewpoint of more effectively possessing excellent flowability and emulsification stability, and gelling upon entering the stomach, low-methoxyl pectin is preferred.

[0040] The aforementioned alginic acid and its salts refer to polysaccharides extracted from algae such as brown algae. The alginic acid and its salts used in this invention can be extracted from the aforementioned algae, or they can be produced through chemical synthesis, enzyme synthesis, microbial fermentation, etc. Specifically, alkali metal salts such as sodium and potassium salts can be listed as salts of alginic acid.

[0041] The gellan gum described above is a polysaccharide produced by *Sphingomonas elodea*. The gellan gum used in this invention can be obtained through fermentation by the aforementioned microorganisms, or it can be produced through chemical synthesis, enzymatic synthesis, or other methods.

[0042] The aforementioned carrageenan is a polysaccharide extracted from algae such as red algae. The carrageenan used in this invention can be extracted from the aforementioned algae or prepared through chemical synthesis, enzymatic synthesis, or other methods.

[0043] These (B) components can be used alone or in combination of two or more.

[0044] Among these (B) components, from the viewpoint of more effectively possessing the properties of maintaining fluidity and emulsification stability even after heat sterilization and gelling once it enters the stomach, pectin, alginic acid, alginic acid salts, and gellan gum are preferred; pectin is more preferred; and low-methoxyl pectin is particularly preferred.

[0045] Regarding the amount of component (B) in the emulsified food composition of the present invention, it can be appropriately set according to the type of component (B) used, for example, 1 to 70 g / L, preferably 3 to 50 g / L, and more preferably 5 to 30 g / L.

[0046] [(C) Component]

[0047] In the emulsified food composition of the present invention, as component (C), there is an emulsifying stabilizer selected from gum arabic and dawa gum.

[0048] The aforementioned gum arabic refers to a thickener obtained by drying the secretions from the resin of the legume *Acacia senegal* or its closely related species (e.g., *Acacia senegal*, *Acacia abysinica*, *Acacia glaucophylla*, *Acacia reficiens*, *Acacia fistula*, *Acacia giraffae*, etc.). The gum arabic used in this invention can be obtained from the aforementioned plants or produced through chemical synthesis, enzymatic synthesis, or other methods.

[0049] The aforementioned Daiwa resin refers to a thickener obtained by drying the sap extracted from the trunks of plants such as *Anogeissus latifolia* (family Combretaceae). The Daiwa resin used in this invention can be obtained from the aforementioned plants or produced through chemical synthesis, enzymatic synthesis, or other methods.

[0050] In the emulsified food composition of the present invention, as component (C), either gum arabic or dawa gum can be selected or used in combination.

[0051] Among these (C) components, from the viewpoint of more effectively possessing the properties of maintaining fluidity and emulsification stability even after heat sterilization and gelling once it enters the stomach, dawa gum is preferably listed.

[0052] Regarding the amount of component (C) in the emulsified food composition of the present invention, it can be appropriately set according to the type of component (C) used, and examples include 0.5 to 70 g / L, preferably 0.5 to 50 g / L.

[0053] More specifically, when component (C) is gum arabic, the amount of component (C) in the emulsified food composition of the present invention is typically 20 to 70 g / L, preferably 30 to 60 g / L, and more preferably 40 to 50 g / L. Furthermore, when component (C) is dawa gum, the amount of component (C) in the emulsified food composition of the present invention is typically 0.5 to 20 g / L, preferably 0.5 to 15 g / L, more preferably 3 to 10 g / L, and particularly preferably 3 to 7.5 g / L.

[0054] [(D) component]

[0055] In the emulsified food composition of the present invention, component (D) contains a divalent metal salt. Thus, by including components (A) to (D) as a single unit, the emulsified composition of the present invention possesses the characteristics of good fluidity and emulsification stability even after heat sterilization, and gelling upon entering the stomach.

[0056] Examples of divalent metals that constitute divalent metal salts include magnesium, calcium, and barium. Among these, magnesium and calcium are preferred.

[0057] Since divalent metal ions promote the thickening and gelation of the aforementioned thickener, the divalent metal salt used in this invention is preferably an insoluble salt that releases divalent metal ions in acidic regions. Here, "an insoluble salt that releases divalent metal ions in acidic regions" means a salt that is insoluble or poorly soluble in neutral and alkaline regions, but dissolves and releases divalent metal ions in acidic regions. Furthermore, "insoluble" means that dissolving 1g of sample requires more than 10,000g of water, and "poorly soluble" means that dissolving 1g of sample requires 1,000 to 10,000g of water. When an insoluble salt that releases divalent metal ions in acidic regions is used as component (D), it does not promote thickening or gelation during distribution and storage, but upon entering the stomach, the pH decreases, thus promoting the thickening and gelation of the aforementioned thickener. Insoluble salts that release divalent metal ions in acidic regions include phosphates of divalent metals such as tricalcium phosphate and trimagnesium phosphate; oxides of divalent metals such as calcium oxide and magnesium oxide; and carbonates of divalent metals such as calcium carbonate and magnesium carbonate. Among these, phosphates of divalent metals are preferred.

[0058] In addition, divalent metal salts can be designed to prevent divalent metal ions from being released in the neutral region but to be released in the acidic pH region, by implementing gastric-soluble coating or by using them in combination with orthophosphates or polyphosphates to form soluble coordination compound ions. They can also be divalent metal chlorides, divalent metal sulfates, divalent metal salts of organic acids, etc.

[0059] These (D) components can be used alone or in combination of two or more.

[0060] Among these (D) components, from the viewpoint of more effectively possessing the properties of maintaining fluidity and emulsification stability even after heat sterilization and gelling once it enters the stomach, divalent metal phosphates, divalent metal oxides, and divalent metal carbonates are preferred; divalent metal phosphates are more preferred, and calcium phosphate and magnesium phosphate are particularly preferred.

[0061] Regarding the amount of component (D) in the emulsified food composition of the present invention, it can be appropriately set according to the type of component (C) used, for example, 0.1 to 10 g / L, preferably 0.5 to 7 g / L, and more preferably 1 to 5 g / L.

[0062] [Other ingredients]

[0063] In addition to the components (A) to (D) above, the emulsified food composition of the present invention may also contain any one of protein or carbohydrates, preferably both.

[0064] The sources of the aforementioned proteins are not particularly limited, and examples include plant sources such as soybeans, wheat, peas, and rice; and animal sources such as eggs, fish and shellfish, meat, milk, and collagen. Furthermore, these proteins can be proteins that have been reduced to lower molecular weight through enzymatic breakdown or other methods. The proteins incorporated into the emulsified food composition of the present invention can be a single type or a combination of two or more types.

[0065] When protein is incorporated into the emulsified food composition of the present invention, the amount incorporated can be appropriately set according to the type of protein used, for example, 5 to 100 g / L, preferably 10 to 80 g / L, and more preferably 30 to 70 g / L.

[0066] Furthermore, the types of sugars mentioned above are not particularly limited, and examples include monosaccharides such as glucose, galactose, fructose, and xylose; disaccharides such as sucrose, lactose, and maltose; oligosaccharides such as galactooligosaccharides, xylooligosaccharides, soybean oligosaccharides, fructooligosaccharides, and lactulose oligosaccharides; and polysaccharides such as dextrin, dietary fiber, and starch. The sugars incorporated into the emulsified food composition of the present invention can be a single type or a combination of two or more types.

[0067] When sugars are incorporated into the emulsified food composition of the present invention, the amount incorporated can be appropriately set according to the type of sugar used, for example, 1 to 500 g / L, preferably 10 to 400 g / L, and more preferably 100 to 300 g / L.

[0068] The emulsified food composition of the present invention is in emulsified form and contains water. There are no particular limitations on the amount of water in the emulsified food composition of the present invention; examples include 500–990 g / L, preferably 600–950 g / L, and more preferably 700–900 g / L.

[0069] The emulsified food composition of the present invention may further contain, as needed, emulsifiers such as lecithin, sucrose fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters, pH adjusters, vitamins, minerals, sweeteners, antioxidants, preservatives, seasonings, colorings, and flavorings.

[0070] [Physical Properties of Emulsified Food Compositions]

[0071] The emulsification form of the emulsified food composition of the present invention is not particularly limited and can be either oil-in-water or water-in-oil, with oil-in-water being a preferred example.

[0072] Furthermore, from the viewpoint that the pH of the emulsified food composition of the present invention does not gel or thicken during distribution and storage and maintains good fluidity, it is generally 5.5 or higher and lower than 9, and preferably 6.0 to 8.0.

[0073] Furthermore, the viscosity of the emulsified food composition of the present invention typically ranges from 2 to 100 mPa·s, preferably from 3 to 70 mPa·s, and more preferably from 5 to 50 mPa·s. Due to its good fluidity, it can be easily administered via a gastrostomy tube or nasogastric tube. The viscosity mentioned above refers to the value measured at 25°C using a type B viscometer with an L adapter and a rotation speed set to 12 rpm.

[0074] The energy density of the emulsified food composition of the present invention is not particularly limited and can be appropriately set according to its intended use, for example, 0.1 to 7 kcal / g, preferably 0.3 to 5 kcal / g, and more preferably 0.5 to 3 kcal / g.

[0075] [Preparation of Emulsified Food Compositions]

[0076] The method for preparing the emulsified food composition of the present invention is not particularly limited, and it can be manufactured using the same methods as conventional emulsified foods. Specifically, the emulsified composition of the present invention can be manufactured by adding a predetermined amount of components (A) to (D) and other components to be added as needed to water and mixing them, followed by emulsification using a homogenizer. In the method for preparing the emulsified food composition of the present invention, the order in which the various components are added is not particularly limited, but it is preferable that when component (B) is added, the mixture containing component (B) is pre-adjusted to a pH range that does not produce gelation caused by component (B).

[0077] Furthermore, the emulsified food composition of the present invention is preferably subjected to heat sterilization before or after filling into containers such as aluminum bags or flexible pouches. This heat sterilization treatment improves shelf-life stability. The temperature conditions for heat sterilization are not particularly limited, but examples include 110–150°C, with 120–145°C being preferred. Specific examples of heat sterilization treatment include pressurized heat sterilization, ultra-high temperature (UHT) sterilization, and high-temperature short-time sterilization (HTST). Even with such heat sterilization treatment, the emulsified composition of the present invention can suppress thickening and gelation, and does not produce agglomerates or layer separation, thus stably maintaining its fluidity and emulsified state.

[0078] [Uses and methods of use of emulsified food compositions]

[0079] The emulsified food composition of the present invention can also be used as a nutritional supplement for healthy individuals. However, due to its moderate fluidity before entering the stomach and its gelling property once inside, it is suitable for use as a food for individuals requiring prevention of gastroesophageal reflux (i.e., a food for preventing gastroesophageal reflux), and is particularly suitable as an enteral nutrition agent for individuals with swallowing difficulties. Furthermore, the emulsified food composition of the present invention gels once inside the stomach, which can regulate the transit time of food in the digestive tract and prevent diarrhea, thus it is also useful as a diarrhea-preventing food.

[0080] There are no particular limitations on the form of intake or administration of the emulsified food composition of the present invention. For example, when used as a nutritional supplement for healthy individuals, oral intake can be cited as an example; and when used for individuals with swallowing difficulties, administration via a gastrostomy tube (catheter) or a nasal tube (catheter) can be cited as an example.

[0081] The intake or dosage of the emulsified food composition of the present invention can be appropriately set according to its energy density, symptoms, gender, age, etc. of the user. For example, the intake or dosage of the emulsified food composition of the present invention per serving can be about 50 to 1000g, preferably about 150 to 600g, about 1 to 5 times a day, preferably about 1 to 3 times a day.

[0082] Example

[0083] The present invention will be described in more detail below with examples and other illustrations. However, the present invention is not limited to the embodiments described below.

[0084] Experimental Example 1: Evaluation of Emulsion Stability

[0085] The emulsified food composition (OW type) with the composition shown in Table 1 was prepared. The types and amounts of emulsifying stabilizers used are shown in Table 2. Specifically, all ingredients except low-methoxyl pectin were added to water and mixed using a mixer. The pH was adjusted to 7, low-methoxyl pectin was added, and homogenization was performed using a high-pressure homogenizer (RANNIE 8.30H Mini-Lab, APV Corporation) (50MP, 2-pass). The homogenized emulsified food composition was filled into 100mL pouches and then heat-sterilized (121°C, 10 minutes). After heat sterilization, each emulsified food composition was placed at 25°C overnight, and the presence or absence of oil layer separation was visually checked to evaluate emulsification stability. The evaluation of emulsification stability was performed according to the following criteria.

[0086] <Criteria for determining emulsification stability>

[0087] 5: No separation of the oil layer or formation of condensates was confirmed.

[0088] 4: Confirmation of the separation of a small amount of oil layer or the formation of condensates.

[0089] 3: Clear separation of the oil layer or formation of condensates was confirmed, but it could be resuspended through mixing.

[0090] 2: It is clearly confirmed that the oil layer has separated or formed condensates, and cannot be resuspended by mixing.

[0091] 1: Significant separation or formation of condensates occurs in the oil layer, making resuspension through mixing impossible.

[0092] [Table 1]

[0093]

[0094] [Table 2]

[0095]

[0096] The results are shown in Table 3. Additionally, the appearance of each emulsified food composition after being photographed overnight is also shown in Table 3. Figure 1 From Table 3 and Figure 1It is evident that when gum arabic or dawa gum is used as an emulsifying stabilizer, even after heat sterilization and storage, no oil layer separation or coagulation is observed, maintaining a good emulsified state. Furthermore, in emulsified food compositions using gum arabic or dawa gum, no thickening or gelation occurs even after standing overnight, maintaining good fluidity. On the other hand, when using the emulsifying stabilizers of Comparative Examples 1-5, signs of oil layer separation appear immediately after heat sterilization, and after standing overnight, oil layer separation and coagulation occur, resulting in an unstable emulsified state.

[0097] [Table 3]

[0098] Example 1 5 Example 2 5 Comparative Example 1 1 Comparative Example 2 1 Comparative Example 3 1 Comparative Example 4 1 Comparative Example 5 1

[0099] Example 2: Evaluation of gelation properties by mixing with artificial gastric juice

[0100] The emulsified food composition (OW type) with the composition shown in Table 4 was prepared (Examples 3 and 4). Specifically, all the ingredients except low-methoxyl pectin were added to water and mixed using a mixer. The pH was adjusted (pH 7), low-methoxyl pectin was added, and homogenization was performed using a high-pressure homogenizer (RANNIE 8.30H Mini-Lab, APV Corporation) (50MP, 2-pass). The homogenized emulsified food composition was filled into 100mL bags and then subjected to heat sterilization (121°C, 10 minutes).

[0101] The heat-sterilized emulsified food composition was removed from the bag, and its viscosity at 25°C was measured using a Type B viscometer (RB80L type, Toki Sangyo Co., Ltd.) with an L adapter at a rotation speed of 12 rpm. Separately, 50 ml of the emulsified composition was added to a tall beaker (100 ml capacity), along with 50 ml of artificial gastric juice (pH 1.2, sodium chloride 2.0 g / L, hydrochloric acid 7.0 ml / L) prepared according to the "6.09 Disintegration Test Method" of the 16th revised Japanese Pharmacopoeia. The two solutions were mixed, and the viscosity of the resulting mixture at 25°C was measured using the same instrument with an M3 adapter at a rotation speed of 12 rpm.

[0102] [Table 4]

[0103]

[0104] In the table, the unit for the proportions of the compounding components is "g / L".

[0105] The results of viscosity measurements before and after mixing with artificial gastric juice are shown in Table 5. These results confirm that the emulsified food compositions of Examples 3 and 4 have good flowability before contact with gastric juice, but thicken and gel upon contact. These results confirm that the emulsified food compositions of the present invention gel upon being administered to the stomach, thus preventing gastroesophageal reflux.

[0106] [Table 5]

[0107]

[0108] Experimental Example 3: Evaluation of the effect of gum arabic dosage on emulsion stability

[0109] By varying the amount of gum arabic, emulsified food compositions (OW type) with the compositions shown in Table 6 were prepared (Examples 5-9). Specifically, all ingredients except low-methoxyl pectin were added to water and mixed using a mixer. The pH was adjusted (pH 7), low-methoxyl pectin was added, and homogenization was performed using a high-pressure homogenizer (RANNIE 8.30H Mini-Lab, APV Corporation) (50MP, 2-pass). The homogenized emulsified food composition was filled into 100mL bags and then subjected to heat sterilization (121°C, 10 minutes). After heat sterilization, each emulsified food composition was placed at 25°C overnight, and then visual inspection was performed to check for oil layer separation and evaluate emulsification stability. The evaluation of emulsification stability was carried out using the same method as in the above experimental examples.

[0110] In addition, the heat-sterilized emulsified food composition was removed from the bag, and its viscosity at 25°C was measured using a Type B viscometer (RB80L type, Toki Sangyo Co., Ltd.) with an L adapter at a rotation speed of 12 rpm. When the sample was of high viscosity and exceeded the measurement range of the device, the rotation speed was appropriately reduced during measurement. Furthermore, 50 ml of the emulsified composition removed from the bag was added to a tall beaker (100 ml capacity), along with 50 ml of artificial gastric juice (pH 1.2, sodium chloride 2.0 g / L, hydrochloric acid 7.0 ml / L) prepared according to the "6.09 Disintegration Test Method" of the 16th revised Japanese Pharmacopoeia. The two liquids were mixed, and the viscosity of the resulting mixture at 25°C was measured using the aforementioned instrument with an M3 adapter at a rotation speed of 12 rpm.

[0111] [Table 6]

[0112]

[0113] In the table, the unit for the proportions of the compounding components is "g / L".

[0114] The results are shown in Table 7. These results confirm that the emulsified food compositions with a gum arabic content of 20–70 g / L (Examples 5–9) exhibit excellent emulsification stability and good flowability before mixing with artificial gastric juice, and gelatinize after mixing with artificial gastric juice to the extent that they can prevent gastroesophageal reflux.

[0115] [Table 7]

[0116]

[0117] Experimental Example 4: Evaluation of the effect of the amount of Daiwa gum incorporated on emulsion stability

[0118] Emulsified food compositions (OW type) with the compositions shown in Table 8 were prepared by varying the amount of dawa gum (Examples 10-16). Specifically, all ingredients except low-methoxyl pectin were added to water and mixed using a mixer. The pH was adjusted (pH 7), low-methoxyl pectin was added, and homogenization was performed using a high-pressure homogenizer (RANNIE 8.30H Mini-Lab, APV Corporation) (50MP, 2-pass). The homogenized emulsified food composition was filled into 100mL bags and then subjected to heat sterilization (121°C, 10 minutes). After heat sterilization, each emulsified food composition was placed at 25°C overnight, and then the presence of oil layer separation was visually checked to evaluate the emulsification stability. The evaluation of emulsification stability was performed using the same method as in the above experimental examples.

[0119] In addition, the heat-sterilized emulsified food composition was removed from the bag, and its viscosity at 25°C was measured using a Type B viscometer (RB80L type, Toki Sangyo Co., Ltd.) with an L adapter at a rotation speed of 12 rpm. When the sample was of high viscosity and exceeded the measurement range of the device, the rotation speed was appropriately reduced during measurement. Furthermore, 50 ml of the emulsified composition removed from the bag was added to a tall beaker (100 ml capacity), along with 50 ml of artificial gastric juice (pH 1.2, sodium chloride 2.0 g / L, hydrochloric acid 7.0 ml / L) prepared according to the "6.09 Disintegration Test Method" of the 16th revised Japanese Pharmacopoeia. The two liquids were mixed, and the viscosity of the resulting mixture at 25°C was measured using the aforementioned instrument with an M3 adapter at a rotation speed of 12 rpm.

[0120] [Table 8]

[0121]

[0122] In the table, the unit for the proportions of the compounding components is "g / L".

[0123] The results are shown in Table 9. These results confirm that emulsified food compositions containing 0.5–20 g / L, particularly 3–10 g / L, of dawa gum exhibit excellent emulsification stability and good flowability before mixing with artificial gastric juice, and gel after mixing with artificial gastric juice to the extent that they can prevent gastroesophageal reflux.

[0124] [Table 9]

[0125]

Claims

1. An emulsified food composition, characterized in that: It contains (A) vegetable and / or animal oils, (B) low-methoxyl pectin, (C) dawa gum, (D) divalent metal salts, (E) proteins, and (F) carbohydrates. The combined amount of vegetable oil and / or animal oil is 10–40 g / L. The dosage of low-methoxyl pectin is 5–30 g / L. The dosage of Daiwa gum is 3–7.5 g / L. The amount of divalent metal salts used is 1–5 g / L. The recommended protein intake is 30–70 g / L. The recommended intake of carbohydrates is 100–300 g / L. The pH of the emulsified food composition is 6-8. The viscosity of the emulsified food composition at 25°C is 5–50 mPa·s. Furthermore, the emulsified food composition is subjected to heat sterilization treatment at a temperature of 110–150°C.

2. The emulsified food composition according to claim 1, characterized in that: The (D)2 valence metal salt is an insoluble salt that releases divalent metal ions in acidic regions.

3. The emulsified food composition according to claim 1, characterized in that: The (D)2 valent metal salt is a phosphate of a divalent metal.

4. The emulsified food composition according to claim 1, characterized in that: Used to provide nutritional support to people with swallowing difficulties.

5. The use of an emulsified food composition in the manufacture of an enteral nutrition formula for patients with swallowing disorders, characterized in that: This emulsified food composition contains (A) vegetable oils and / or animal oils, (B) low-methoxyl pectin, (C) dawa gum, (D) divalent metal salts, (E) proteins, and (F) carbohydrates. The combined amount of vegetable oil and / or animal oil is 10–40 g / L. The dosage of low-methoxyl pectin is 5–30 g / L. The dosage of Daiwa gum is 3–7.5 g / L. The amount of divalent metal salts used is 1–5 g / L. The recommended protein intake is 30–70 g / L. The recommended intake of carbohydrates is 100–300 g / L. The pH of the emulsified food composition is 6-8. The viscosity of the emulsified food composition at 25°C is 5–50 mPa·s. Furthermore, the emulsified food composition is subjected to heat sterilization treatment at a temperature of 110–150°C.

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