High Protein Micellar Casein Enteral Composition Viscosity Control
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Solution Overview
Problem
Current shelf-stable liquid enteral nutritional compositions face challenges in achieving high protein content without increasing viscosity, which affects consumption and stability, particularly when containing native micellar casein, and often result in suboptimal nutrition for patients with specific dietary needs.
Innovation Solution
A liquid enteral nutritional composition comprising 14 to 18 g of protein per 100 ml, with at least 70 weight% native micellar casein and up to 30 weight% caseinate, designed to maintain low viscosity and stability through specific processing methods, including evaporation and heat treatment, to ensure ease of consumption and long-term shelf stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the protein content is increased in a liquid nutritional composition, then the nutritional value is improved, but the viscosity increases making the composition difficult to consume
Solution Approach 1:
The patent applies parameter changes by carefully controlling the concentration of native micellar casein (at least 70 weight% of total protein) and adjusting pH to specific ranges (6.5-7.5) to maintain low viscosity while achieving high protein content (14-18 g per 100 ml). This resolves the contradiction by finding optimal parameter values that simultaneously satisfy both high nutritional value and ease of consumption requirements.
2Quantity of substance
If the protein content is increased in a liquid nutritional composition, then the nutritional value is improved, but the stability decreases leading to precipitation and sedimentation
Solution Approach 1:
The patent uses parameter changes by controlling pH (6.5-7.5), temperature (heat treatment at 115-125°C for 15-30 minutes), and composition ratios (native micellar casein to caseinate) to prevent protein precipitation and sedimentation while maintaining high protein content. These parameter optimizations ensure both high nutritional value and long-term shelf stability.
Solution Approach 2:
The patent applies preliminary action through pre-heat treatment and pH adjustment before final packaging. The composition undergoes heat treatment at 115-125°C for 15-30 minutes and pH adjustment to 6.5-7.5 before sterilization and packaging, which prevents subsequent precipitation and sedimentation during storage, ensuring stability while maintaining high protein content.
3Quantity of substance
If native micellar casein is used as the major protein source, then the nutritional quality is improved, but the viscosity increases affecting taste and consumption
Solution Approach 1:
The patent applies parameter changes by controlling pH to 6.5-7.5 and using specific heat treatment conditions (115-125°C for 15-30 minutes) to prevent excessive viscosity development while maintaining high native micellar casein content (at least 70 weight% of total protein). This resolves the contradiction by optimizing parameters that allow high-quality protein content without harmful viscosity effects.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively provides high protein content with low viscosity, ensuring easy consumption and administration, while maintaining nutritional integrity and stability over time, addressing the limitations of existing products in meeting the needs of vulnerable patient groups.
Implementation Method 1
including evaporation and heat treatment
Implementation Method 2
including evaporation and heat treatment
Data Source
AI summary
Protein-dense micellar casein-based liquid enteral nutritional composition are provided that contain micellar casein and optionally caseinate. Liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which all or a major part of said protein comprises native micellar casein. Also, a method is disclosed for producing the composition according to the invention, comprising a step wherein an aqueous protein solution in which all or a major part of said protein comprises native micellar casein, is subjected to an evaporation step.