Low Monovalent Ion Micellar Casein Composition for Enteral Nutrition
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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, especially when containing micellar casein, and often result in suboptimal nutrition for patients with specific dietary needs.
Innovation Solution
A liquid enteral nutritional composition with a high content of micellar casein and controlled monovalent metal ion levels, specifically less than 25 mg/g of protein, is developed to maintain low viscosity and improve taste and mouthfeel, using a method that includes evaporation steps and heat treatment to ensure stability and consumer acceptance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the protein content is increased to provide high-nutrition liquid enteral composition, then the nutritional value is improved, but the viscosity increases making it difficult to consume and administer
Solution Approach 1:
The patent applies parameter changes by controlling the monovalent metal ion content (specifically sodium and potassium) to be less than 25 mg/g of protein. This parameter control allows the composition to maintain high protein content (10-20 g per 100 ml) while keeping viscosity below 200 mPa.s, resolving the contradiction between nutritional value and consumability.
2Quantity of substance
If the protein content is increased to provide high-nutrition liquid enteral composition, then the nutritional value is improved, but the stability decreases due to precipitation and sedimentation
Solution Approach 1:
The patent uses parameter changes by optimizing the monovalent metal ion content (sodium and potassium less than 25 mg/g of protein) and controlling the protein concentration (10-20 g per 100 ml) to prevent precipitation and sedimentation during shelf storage and heat treatment, thereby maintaining both high protein content and shelf stability.
3Ease of operation
If the viscosity is reduced to improve consumability, then the ease of operation is improved, but the protein content must be decreased reducing nutritional value
Solution Approach 1:
The patent resolves this contradiction by changing the parameter of monovalent metal ion content (keeping it less than 25 mg/g of protein), which enables the composition to simultaneously achieve high protein content (10-20 g per 100 ml) and low viscosity (below 200 mPa.s), improving both consumability and nutritional value.
4Stability of the object's composition
If the monovalent metal ion content is increased to improve stability, then the shelf stability is improved, but the viscosity increases and taste deteriorates
Solution Approach 1:
The patent applies parameter changes by optimizing the monovalent metal ion content to be less than 25 mg/g of protein, which simultaneously achieves shelf stability (preventing precipitation and sedimentation) and maintains acceptable taste and mouthfeel by controlling viscosity below 200 mPa.s.
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 a high protein content with low viscosity, enhancing nutritional intake and stability, making it suitable for patients with swallowing difficulties and other nutritional challenges, while maintaining a low osmolarity and acceptable taste.
Implementation Method 1
a method that includes evaporation steps and heat treatment to ensure stability
Implementation Method 2
a method that includes evaporation steps and heat treatment to ensure stability
Data Source
AI summary
Heat-treated liquid enteral nutritional composition with a low monovalent metal ion content are provided that contain micellar casein and optionally caseinate, and in which the total amount of monovalent metal ions is less than 25 mg/g of protein. Also, heat-treated 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 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 micellar casein, is subjected to an evaporation step.