UHT Nutritional Composition Stability
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Solution Overview
Problem
Current high-calorie liquid nutritional compositions with energy densities of 2.0 kcal/ml or more are typically sweet in taste and prone to coagulation or precipitation during UHT treatment, making it difficult to achieve a savory taste while meeting regulatory sodium and potassium chloride concentrations, which are essential for nutritional completeness.
Innovation Solution
A nutritional composition with a caloric content of 1.8-2.8 kcal/ml, comprising 9-14 g/100 ml of protein, at least 90 wt.% maltodextrins with a dextrose equivalent of 15-18, and a balanced electrolyte system, including sodium and potassium salts, that remains liquid after UHT treatment and has a savory taste without being overly sweet, achieved by optimizing the protein, carbohydrate, and mineral content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If the caloric content of the nutritional composition is increased to meet high energy needs (2.0 kcal/ml or more), then the energy density is improved, but the composition becomes prone to coagulation and precipitation during UHT treatment
Solution Approach 1:
The patent changes the chemical composition parameters by specifying a protein content of 9-14 g/100 ml and using maltodextrins with a specific dextrose equivalent of 15-18, which alters the physical-chemical properties of the composition to prevent coagulation during UHT treatment while maintaining high caloric content
Solution Approach 2:
The patent creates a composite nutritional composition combining specific proportions of protein (9-14 g/100 ml), maltodextrins (at least 90 wt.% with DE 15-18), fat, and balanced electrolytes, where the interaction between these components provides both high caloric density and stability during UHT treatment
2Quantity of substance
If sodium and potassium chloride concentrations are increased to meet regulatory guidelines for nutritional completeness, then the nutritional value is improved, but coagulation and precipitation occur during UHT treatment
Solution Approach 1:
The patent adjusts the electrolyte composition parameters by specifying a balanced electrolyte system with controlled sodium and potassium salt concentrations that meet regulatory requirements while preventing coagulation, achieved through the specific protein and carbohydrate matrix
Solution Approach 2:
The maltodextrins with dextrose equivalent of 15-18 act as an intermediary substance that stabilizes the interaction between proteins and electrolytes during UHT treatment, preventing coagulation while allowing sufficient salt concentrations for nutritional completeness
3Use of energy by moving object
If the proportion of all nutritional components is increased to achieve high caloric content, then the energy density is improved, but the viscosity increases making the composition too thick to pass through UHT lines
Solution Approach 1:
The patent optimizes the molecular structure parameters by selecting maltodextrins with a specific dextrose equivalent of 15-18, which have appropriate chain lengths that provide caloric density without excessive viscosity, enabling the composition to flow through UHT lines
Solution Approach 2:
The patent applies different functional roles to different components: proteins (9-14 g/100 ml) provide structural stability, maltodextrins provide caloric content with controlled viscosity, and electrolytes provide nutritional completeness, with each component optimized for its specific function
Data Source
Figure 1~2
AI summary
UHT treated liquid nutritional compositions are provided having a high caloric content of around 2.0 kcal/ml and higher, a savoury taste and comprising protein, carbohydrate and fat components. The nutritional compositions are for use in the treatment of patients having high energy needs.