Diabetes enteral nutrition preparation composition capable of adjusting osmotic pressure

Abstract

The invention discloses a diabetes type enteral nutrition preparation composition capable of adjusting osmotic pressure, which comprises the following components in parts by weight: 30-60 parts of carbohydrate, 10-40 parts of fat powder, 15-40 parts of protein, 0-10 parts of dietary fiber, 0.1-10 parts of composite mineral, 0.1-2 parts of composite vitamin and 0-1 part of chelating agent. According to the technical scheme, the osmotic pressure is reduced by additionally adding the chelating agent aiming at sufficient fortified mineral salt in the diabetes type enteral nutrition preparation. The chelating agent added into the enteral nutrition preparation can be chelated with free mineral salt metal ions in the brewing liquid to form a chelating structure with larger molecular weight, so that the osmotic pressure of the instant product is reduced, and the osmotic pressure is adjusted in a reasonable range through the matching of other components and the change of the addition amount of the chelating agent.

Description

Technical Field

[0001] The invention relates to the technical field of nutritional foods and health products, and more particularly to a diabetic enteral nutrition preparation composition capable of adjusting osmotic pressure. Background Art

[0002] Diabetes is a syndrome of metabolic disorders of sugar, protein, fat, water and electrolytes caused by various pathogenic factors such as genetic factors and endocrine dysfunction, which lead to islet dysfunction, insulin resistance, etc., and often lead to dysfunction and failure of various organs, tissues and various blood vessels. Among them, impaired gastrointestinal digestive function is also a common complication of diabetes. Patients are prone to gastrointestinal intolerance during the use of diabetic enteral nutrition preparations, such as abdominal pain, diarrhea, abdominal distension, nausea and vomiting, and cannot reach the target feeding dose as originally planned, and cannot achieve the purpose of nutritional treatment. At the same time, long-term gastrointestinal intolerance of enteral nutrition will affect the normal structure and function of the intestine, destroy the intestinal mucosal barrier, lead to neuroendocrine and cytokine inflammatory mediator regulation disorders, intestinal flora translocation, enterogenic endotoxemia, and ultimately lead to MODs. Whether the gastrointestinal tract is tolerant has become one of the important indicators for evaluating the tolerance of enteral nutrition therapy. One of the common reasons affecting gastrointestinal tolerance is the excessive osmotic pressure of the enteral nutrition solution.

[0003] The osmotic pressure of the human body refers to the pressure of solute particles in the extracellular fluid entering the cell through the semipermeable membrane. The nutrients in the intestine must be isotonic (osmotic pressure 280-310mOsmol / kg). Too high or too low osmotic pressure is not good for human health. When hypertonic fluid (osmotic pressure>350mOsmol / kg) enters the intestinal cavity, water moves from the hypotonic fluid (plasma) to the hypertonic fluid (intestinal cavity), diluting the hypertonic fluid to an isotonic state. Excessive osmotic pressure of the enteral nutrition solution will also lead to increased intestinal osmotic pressure, hindering the absorption of water and electrolytes and causing diarrhea. Therefore, regulating the osmotic pressure of diabetic enteral nutrition preparations plays an extremely important role in improving the safety and tolerability of the formula.

[0004] The formula characteristics of diabetic enteral nutrition preparations are generally low GI (glycemic index) carbohydrate sources, high protein, and high unsaturated fatty acids. In order to achieve the effect of low GI, carbohydrate sources with higher osmotic pressure, such as fructose, sugar alcohols and other raw materials, are generally selectively added. At the same time, through the nutritional status and human body composition requirements of patients with type 2 diabetes, it was found that the incidence of insufficient intake of selenium, zinc, vitamin A, thiamine, riboflavin and vitamin C exceeded 58%, and riboflavin was as high as 86%. The insufficient intake rates of calcium, potassium, and magnesium were 95%, 90%, and 85%, respectively. Long-term use of the glucose control drug metformin can also lead to vitamin B12 deficiency. Furthermore, sufficient intake of chromium can improve insulin sensitivity, sufficient intake of zinc can reduce fasting blood sugar levels, and sufficient magnesium helps prevent insulin resistance and type 2 diabetes. Therefore, the product formula usually strengthens sufficient micronutrients to meet the nutritional needs of patients, and the molecular structures of micronutrients all have the effect of increasing the osmotic pressure of the product. Therefore, how to achieve the isotonic effect while meeting the nutritional needs of diabetic enteral nutrition preparations has become a difficulty in formula design. Summary of the invention

[0005] In view of this, the present invention provides a diabetic enteral nutrition preparation composition with adjustable osmotic pressure, which is achieved through the action of a chelating agent.

[0006] To achieve the above object, the present invention adopts the following technical solution:

[0007] A diabetic enteral nutrition preparation composition capable of adjusting osmotic pressure comprises, by weight, 30-60 parts of carbohydrates, 10-40 parts of fat powder, 15-40 parts of protein, 0-10 parts of dietary fiber, 0.1-10 parts of complex minerals, 0.1-2 parts of complex vitamins, and 0-1 part of a chelating agent.

[0008] Preferably, the carbohydrate is one or more of maltodextrin, tapioca dextrin, highly branched cyclodextrin, starch, isomaltulose, trehalose, crystalline fructose, maltitol, isomalt, and xylitol.

[0009] Furthermore, the maltodextrin is MD10 maltodextrin, MD15 maltodextrin or MD20 maltodextrin.

[0010] Preferably, the fat powder is processed from vegetable oil, emulsifier, wall material, etc., and the preparation method is as follows:

[0011] The vegetable oil, wall material and emulsifier are stirred at 50-60℃ to completely dissolve them, and then the oil phase and the water phase are mixed, and sheared at 5000-15000r / min for 10-20min to form a uniform mixed liquid; the mixed liquid is injected into a high-pressure homogenizer, and continuously homogenized at 20-60MPa for ≥2 times; and then spray-dried in a spray drying tower, with an inlet air temperature of 120℃-190℃ and an outlet air temperature of 60-85℃.

[0012] Furthermore, the wall material is one or more of maltodextrin, tapioca dextrin, high-branched cyclodextrin, starch, isomaltulose, trehalose, crystalline fructose, maltitol, isomalt, and xylitol; the emulsifier is one or more of sodium caseinate, casein, citric acid fatty acid glyceride, mono- and diglycerol fatty acid esters, caprylic and capric glycerides; the vegetable oil is one or more of medium-chain triglycerides, docosahexaenoic acid oil, eicosapentaenoic acid oil, arachidonic acid oil, 1,3-dioleyl-2-palmityl triglyceride, rapeseed oil, low-erucic acid rapeseed oil, corn oil, soybean oil, sunflower oil, high oleic sunflower oil, peanut oil, high oleic peanut oil, palm oil, palm olein, palm kernel oil, olive oil, coconut oil, linseed oil, safflower seed oil, walnut oil, and peony seed oil.

[0013] Preferably, the protein includes but is not limited to one or more of whey protein, soy protein, casein, and milk protein.

[0014] Preferably, the dietary fiber is one or more of cereal fiber, resistant starch, resistant dextrin, inulin, oligofructose, oat β-glucan, polydextrose, and galacto-oligosaccharide.

[0015] Preferably, the chelating agent is one or more of disodium ethylenediaminetetraacetate, sodium hexametaphosphate, sodium pyrophosphate, and sodium tripolyphosphate.

[0016] Preferably, the composite mineral comprises, by weight: 0.1-2 parts of ferric pyrophosphate, 0.1-2 parts of zinc gluconate, 1-10 parts of calcium carbonate, 3-18 parts of calcium hydrogen phosphate, and 3-10 parts of magnesium carbonate.

[0017] Preferably, the complex vitamin comprises, by weight: 0.4-0.7 parts of retinyl acetate, 0.1-0.4 parts of cholecalciferol, 1-4 parts of dl-α tocopherol acetate, 0.04-0.09 parts of thiamine hydrochloride, 0.04-0.09 parts of riboflavin, 0.1-0.5 parts of pyridoxine hydrochloride, 0.1-0.5 parts of cyanocobalamin, 0.1-0.9 parts of niacinamide, 0.01-0.09 parts of folic acid, 0.1-0.9 parts of D-calcium pantothenate, and 8-16 parts of sodium L-ascorbate.

[0018] It can be seen from the above technical solution that, compared with the prior art, the present invention discloses a diabetic enteral nutrition preparation composition with adjustable osmotic pressure, which has the following beneficial effects:

[0019] In view of the mineral salts that are sufficiently fortified in the diabetic enteral nutrition preparation, the present invention reduces the osmotic pressure by adding a chelating agent. The addition of a chelating agent to the enteral nutrition preparation can be used to chelate with free mineral salt metal ions in the prepared liquid to form a chelated structure with a larger molecular weight, thereby reducing the osmotic pressure of the ready-to-eat product. DETAILED DESCRIPTION

[0020] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Example 1

[0022] Preparation of fat powder:

[0023] In parts by weight, 25 parts of linseed oil, 25 parts of soybean oil, 0.5 parts of mono- and di-glycerol fatty acid esters, 0.5 parts of ascorbyl palmitate, 43.5 parts of maltodextrin (MD20), 5 parts of casein, and 0.5 parts of potassium citrate. Linseed oil, soybean oil, mono- and di-glycerol fatty acid esters and ascorbyl palmitate are stirred at 50°C to completely dissolve, which is the oil phase; maltodextrin (MD20), casein, and potassium citrate are added to a dissolving tank, and water of equal weight is added, and the mixture is dissolved at 50°C to form a water phase; the oil phase and the water phase are mixed, and sheared at 10000r / min for 15 minutes to form a uniform mixed solution; the mixed solution is injected into a high-pressure homogenizer, and homogenized at 25MPa for two times; and then spray-dried in a spray drying tower, with an inlet air temperature of 185°C and an outlet air temperature of 80°C.

[0024] Weigh 30 parts of maltodextrin (MD20), 10 parts of isomaltulose, 30 parts of fat powder, 20 parts of whey protein powder, 0.1 part of complex minerals (by weight: 0.2 parts of ferric pyrophosphate, 0.3 parts of zinc gluconate, 5 parts of calcium carbonate, 18 parts of calcium hydrogen phosphate, 7 parts of magnesium carbonate), 0.1 part of complex vitamins (by weight: 0.4 parts of retinyl acetate, 0.3 parts of cholecalciferol, 2 parts of dl-α tocopherol acetate, 0.09 parts of thiamine hydrochloride, 0.06 parts of riboflavin, 0.5 parts of pyridoxine hydrochloride, 0.4 parts of cyanocobalamin, 0.8 parts of niacinamide, 0.02 parts of folic acid, 0.4 parts of D-calcium pantothenate, 9 parts of L-sodium ascorbate), put them into a three-dimensional motion mixer, set the mixing speed to 10r / min, and the mixing time to 30min. Take the mixed materials, add warm water at about 50°C to prepare an isocaloric solution, and measure the osmotic pressure of the obtained solution, the result is 450mOsmol / kg.

[0025] Example 2

[0026] Maltodextrin (MD20) was replaced with maltodextrin (MD10), and the other ingredients were kept the same as those in Example 1, and the mixture was put into a three-dimensional motion mixer, and the mixing speed was set to 10 r / min and the mixing time was set to 30 min. The mixed materials were taken, and warm water at about 50° C. was added to prepare an isocaloric solution, and the osmotic pressure of the obtained solution was measured, and the result was 380 mOsmol / kg.

[0027] Example 3

[0028] Preparation of fat powder:

[0029] In parts by weight, the ingredients include 25 parts of sunflower oil, 25 parts of corn oil, 1 part of citric acid fatty acid glyceride, 0.5 parts of mixed tocopherol concentrate, 31.1 parts of tapioca dextrin, 10 parts of maltitol, 6 parts of sodium caseinate, and 0.4 parts of sodium citrate. The sunflower oil, corn oil, citric acid fatty acid glyceride and mixed tocopherol concentrate are stirred and kept warm at 60°C to completely dissolve, which is the oil phase; the tapioca dextrin, maltitol, sodium caseinate and sodium citrate are added to a dissolving tank, and water of equal weight is added, and the mixture is kept warm at 60°C to dissolve, which is the water phase; the oil phase and the water phase are mixed, and the mixture is sheared at 8000r / min for 20 minutes to form a uniform mixed solution; the mixed solution is put into a high-pressure homogenizer, and the mixture is continuously homogenized at 30MPa for 3 times; and the mixture is spray dried in a spray drying tower, and the air inlet temperature is 160°C and the air outlet temperature is 75°C.

[0030] Weigh 30 parts of tapioca dextrin, 10 parts of maltitol, 20 parts of fat powder, 18 parts of soy protein, 0.1 part of composite minerals (by weight: 0.9 parts of ferric pyrophosphate, 1 part of zinc gluconate, 3 parts of calcium carbonate, 6 parts of calcium hydrogen phosphate, 9 parts of magnesium carbonate), 0.1 part of composite vitamins (by weight: 0.7 parts of retinyl acetate, 0.2 parts of cholecalciferol, 2 parts of dl-α tocopherol acetate, 0.05 parts of thiamine hydrochloride, 0.06 parts of riboflavin, 0.1 parts of pyridoxine hydrochloride, 0.3 parts of cyanocobalamin, 0.5 parts of niacinamide, 0.04 parts of folic acid, 0.5 parts of D-calcium pantothenate, 9 parts of L-sodium ascorbate), put them into a three-dimensional motion mixer, set the mixing speed to 10 r / min, and the mixing time to 30 min. Take the mixed material, add warm water at about 50°C to prepare an isocaloric solution, and measure the osmotic pressure of the obtained solution, the result is 420mOsmol / kg.

[0031] Example 4

[0032] 0.2 parts of disodium ethylenediaminetetraacetate were added, and the other ingredients were the same as those in Example 3, and the mixture was put into a three-dimensional motion mixer, and the mixing speed was set to 10 r / min and the mixing time was 30 min. The mixed materials were taken, and warm water at about 50° C. was added to prepare an isocaloric solution, and the osmotic pressure of the obtained solution was measured, and the result was 385 mOsmol / kg.

[0033] Example 5

[0034] Preparation of fat powder:

[0035] Calculated by weight, 40 parts of high oleic sunflower oil, 10 parts of medium chain triglycerides, 1 part of citric acid fatty acid glyceride, 0.5 part of mixed tocopherol concentrate, 27 parts of maltodextrin (MD10), 15 parts of isomalt, 6 parts of sodium caseinate and 0.5 part of potassium citrate. High oleic sunflower oil, medium chain triglycerides, citric acid fatty acid glycerides and mixed tocopherol concentrates are stirred at 55°C to completely dissolve, which is the oil phase; maltodextrin (MD10), isomalt, sodium caseinate and potassium citrate are added to a dissolution tank, and water of equal mass is added, and the mixture is dissolved at 55°C to form a water phase; the oil phase and the water phase are mixed, and sheared at 15000r / min for 15min to form a uniform mixed solution; the mixed solution is injected into a high-pressure homogenizer, and homogenized continuously at 35MPa for 3 times; and then spray-dried in a spray drying tower, with an inlet air temperature of 130°C and an outlet air temperature of 65°C.

[0036] Weigh 40 parts of maltodextrin (MD10), 5 parts of isomalt, 30 parts of fat powder, 10 parts of whey protein, 10 parts of soy protein, 5 parts of complex minerals (by weight: 0.9 parts of ferric pyrophosphate, 1 part of zinc gluconate, 3 parts of calcium carbonate, 6 parts of calcium hydrogen phosphate, 9 parts of magnesium carbonate), 0.1 parts of complex vitamins (by weight: 0.7 parts of retinyl acetate, 0.2 parts of cholecalciferol, 2 parts of dl-α tocopherol acetate, 0.05 parts of thiamine hydrochloride, 0.06 parts of riboflavin, 0.1 parts of pyridoxine hydrochloride, 0.3 parts of cyanocobalamin, 0.5 parts of niacinamide, 0.04 parts of folic acid, 0.5 parts of D-calcium pantothenate, 9 parts of L-sodium ascorbate), put them into a three-dimensional motion mixer, set the mixing speed to 10 r / min, and the mixing time to 30 min. Take the mixed materials, add warm water at about 50°C to prepare an isocaloric solution, and measure the osmotic pressure of the obtained solution, the result is 303mOsmol / kg.

[0037] Example 6

[0038] Preparation of fat powder:

[0039] In parts by weight, 45 parts of soybean oil, 5 parts of safflower oil, 0.8 parts of mono- and di-glycerol fatty acid esters, 0.8 parts of ascorbyl palmitate, 34.9 parts of maltodextrin (MD10), 5 parts of isomaltulose, 8 parts of casein, and 0.5 parts of potassium citrate. 45 parts of soybean oil, safflower oil, mono- and di-glycerol fatty acid esters and ascorbyl palmitate are stirred at 60°C to completely dissolve, which is the oil phase; maltodextrin (MD10), isomaltulose, casein, and potassium citrate are added to a dissolving tank, and water of equal mass is added, and the mixture is dissolved at 60°C to form a water phase; the oil phase and the water phase are mixed, and sheared at 12000r / min for 17 minutes to form a uniform mixed solution; the mixed solution is injected into a high-pressure homogenizer, and the mixture is continuously homogenized at 40MPa for 2 times; and then spray-dried in a spray drying tower, with an inlet air temperature of 150°C and an outlet air temperature of 80°C.

[0040] Weigh 30 parts of highly branched cyclodextrin, 5 parts of trehalose, 35 parts of fat powder, 30 parts of whey protein powder, 5 parts of complex minerals (by weight: 0.9 parts of ferric pyrophosphate, 1 part of zinc gluconate, 3 parts of calcium carbonate, 6 parts of calcium hydrogen phosphate, 9 parts of magnesium carbonate), 0.1 parts of complex vitamins (by weight: 0.7 parts of retinyl acetate, 0.2 parts of cholecalciferol, 2 parts of dl-α tocopherol acetate, 0.05 parts of thiamine hydrochloride, 0.06 parts of riboflavin, 0.1 parts of pyridoxine hydrochloride, 0.3 parts of cyanocobalamin, 0.5 parts of niacinamide, 0.04 parts of folic acid, 0.5 parts of D-calcium pantothenate, 9 parts of sodium L-ascorbate), and put them into a three-dimensional motion mixer, set the mixing speed to 10 r / min, and the mixing time to 30 min. Take the mixed materials, add warm water at about 50°C to prepare an isocaloric solution, and measure the osmotic pressure of the obtained solution, the result is 285mOsmol / kg.

[0041] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments, and the same and similar parts between the embodiments can be referred to each other. The above description of the disclosed embodiments enables professionals and technicians in this field to implement or use the present invention. Various modifications to these embodiments will be obvious to professionals and technicians in this field, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown in this article, but will comply with the widest range consistent with the principles and novel features disclosed herein.

Claims

1. A diabetic enteral nutrition preparation composition capable of adjusting osmotic pressure, characterized in that: Calculated by weight, it includes: 30-60 parts of carbohydrates, 10-40 parts of fat powder, 15-40 parts of protein, 0-10 parts of dietary fiber, 0.1-10 parts of complex minerals, 0.1-2 parts of complex vitamins, and 0-1 part of chelating agent.

2. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The carbohydrate is one or more of maltodextrin, tapioca dextrin, high-branched cyclodextrin, starch, isomaltulose, trehalose, crystalline fructose, maltitol, isomaltulose and xylitol.

3. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 2, characterized in that: The maltodextrin is MD10 maltodextrin, MD15 maltodextrin or MD20 maltodextrin.

4. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The fat powder is processed from vegetable oil, emulsifier and wall material, and the preparation method is as follows: The vegetable oil, wall material and emulsifier are stirred at 50-60℃ to completely dissolve them, and then the oil phase and the water phase are mixed, and sheared at 5000-15000r / min for 10-20min to form a uniform mixed liquid; the mixed liquid is injected into a high-pressure homogenizer, and continuously homogenized at 20-60MPa for ≥2 times; and then spray-dried in a spray drying tower, with an inlet air temperature of 120℃-190℃ and an outlet air temperature of 60-85℃.

5. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 4, characterized in that: The wall material is one or more of maltodextrin, tapioca dextrin, high-branched cyclodextrin, starch, isomaltulose, trehalose, crystalline fructose, maltitol, isomalt, and xylitol; the emulsifier is one or more of sodium caseinate, casein, citric acid fatty acid glyceride, mono- and di-glycerol fatty acid esters, caprylic and capric glycerides; the vegetable oil is one or more of medium-chain triglycerides, docosahexaenoic acid oil, eicosapentaenoic acid oil, arachidonic acid oil, 1,3-dioleyl-2-palmityl triglyceride, rapeseed oil, low-erucic acid rapeseed oil, corn oil, soybean oil, sunflower oil, high-oleic sunflower oil, peanut oil, high-oleic peanut oil, palm oil, palm olein, palm kernel oil, olive oil, coconut oil, linseed oil, safflower seed oil, walnut oil, and peony seed oil.

6. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The protein includes but is not limited to one or more of whey protein, soy protein, casein, and milk protein.

7. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The dietary fiber is one or more of cereal fiber, resistant starch, resistant dextrin, inulin, oligofructose, oat beta-glucan, polydextrose and galacto-oligosaccharide.

8. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The chelating agent is one or more of disodium ethylenediaminetetraacetate, sodium hexametaphosphate, sodium pyrophosphate, and sodium tripolyphosphate.

9. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The composite mineral comprises, by weight: 0.1-2 parts of ferric pyrophosphate, 0.1-2 parts of zinc gluconate, 1-10 parts of calcium carbonate, 3-18 parts of calcium hydrogen phosphate, and 3-10 parts of magnesium carbonate.

10. The diabetic enteral nutrition preparation composition with adjustable osmotic pressure according to claim 1, characterized in that: The complex vitamin comprises, by weight: 0.4-0.7 parts of retinyl acetate, 0.1-0.4 parts of cholecalciferol, 1-4 parts of dl-α tocopherol acetate, 0.04-0.09 parts of thiamine hydrochloride, 0.04-0.09 parts of riboflavin, 0.1-0.5 parts of pyridoxine hydrochloride, 0.1-0.5 parts of cyanocobalamin, 0.1-0.9 parts of niacinamide, 0.01-0.09 parts of folic acid, 0.1-0.9 parts of D-calcium pantothenate, and 8-16 parts of sodium L-ascorbate.