The method of producing a liquid emulsion product for enteral nutrition

 

(57) Abstract:

The invention relates to food industry and medicine, in particular to the products of probe and other types of enteral nutrition. Method for obtaining emulsion product for enteral nutrition. The method involves introducing into the water a mixture of the stabilizer with maltodextrin at a ratio of 1 : (10-15). Then in the mixture contribute minerals in the form of salts TO2NRA43H2A, C3Gun with it. H2Oh, NaH2RHO42H2Oh, NaCl, Na3Cit. 5,5 H2Acting In the future, add a mixture of soybean Proteinate calcium and sodium and heated obtained protein module to a temperature not lower than 85oWith subsequent cooling does not exceed 30oC. In the obtained protein module contribute the remaining maltodextrin, solutions of water-soluble vitamins and minerals in the form of salts of microelements: FeSO47H2Oh, ZnSO47H2Oh, MnSO4H2Oh, CuSO45H2OH, (NH4)6Mo7O244H2Oh, KJ, NaF, Na2SeO3, CrCl36N2O and MgO solution in citric acid. As the mixture is injected vegetable oil or mixture of plant oils. Then hold homogenizes the Oia, having a balanced composition. Also the invention provides physical stability of the emulsion to conditions of high temperature sterilization and microbiological stability during prolonged storage. 4 C. p. F.-ly, 1 Il., table 1.

The invention relates to food industry and medicine, in particular to the products of probe and other types of enteral nutrition.

Known methods for producing emulsion products for enteral nutrition. These include the method of obtaining the product for enteral feeding of patients with high metabolic stress /1/. The product is obtained by serial dilution in water, proteins, amino acids, carbohydrates, minerals, water-soluble vitamins, flavors, making the fat component dissolved in the fat-soluble vitamins, homogenization, drying the resulting emulsion in the spray dryer. As a source of protein is sodium Caseinate, whey protein, egg white, crystalline amino acids, or a mixture thereof. As a carbohydrate source used hydrolyzed corn starch, caramel syrup, syrup nizkokalorina syrup. As the fat component ispolzuyutsa contains mineral salts, as well as vitamins and minerals.

The method has some weaknesses. The end-product form - dried emulsion. The product before use, you must restore in boiled water, cooled to room temperature. This requires some investment of time from the medical staff, which is especially important when using the product under conditions of field hospitals. As one of the sources of milk protein is proposed to use the whey protein ultrafiltration with a protein content of 55%. Because this component contains significant amounts of lactose, the use of its products enteral nutrition is not desirable. The product assumes the use of egg whites, commercial drugs which have poor microbiological indicators. In addition, whey and milk protein is coagulated by heat treatment, especially in the presence of magnesium ions and calcium.

Closest to the claimed is a method of producing a liquid soy nutritional products /2/. The products obtained by dissolution in water at 51,7-87,8oCarbohydrate component and agent to prevent foaming. Then add protein whom the room temperature is added to the above aqueous mixture. The mixture of oils can be heated to 65.6-87,8oWith, and, if necessary, to add emulsifiers. Water-oil mixture is heated to 60.0-76,7oC. In a separate tank dissolve vitamin-mineral premix and citrate, and optionally choline chloride at 4.5 to 21.1oC; the resulting solution is mixed with a water-oil mixture and homogenized using a two-stage homogenizer at 60,0-76,7oC. the Product is cooled to 4.5oAnd add, if necessary, water. Vitamin C added to the cooled product before packaging and heat treatment.

As a protein component in the products use soy protein isolate or a blend of isolate and concentrate soy protein. If necessary, 10% soy protein can be replaced by Caseinates, amino acids or mixtures thereof. As the carbohydrate component in the products used hydrolyzed starch DE 20-30 in dry or liquid form, as well as disaccharides and monosaccharides (fructose, sucrose, glucose or mixtures thereof. As the stabilizer used Kappa-, iota-, and lambda-carrageenan, guar gum, carob bean gum, or a mixture thereof. As oil is used canola oil, corn oil, soybean oil, sunflower oil, credner the significant source of magnesium in the form of a salt of orthophosphoric acid.

The method has some weaknesses. Process does not involve high temperature processing (sterilization). This means that the products obtained by the proposed method, are not subject to long-term storage. In addition, the nutritional value of the product is determined not only quantitative and qualitative composition of proteins, fats and carbohydrates, but also the quantitative and qualitative composition of vitamins and minerals /3/. Thus, the products produced according to the method of /2/ are not balanced and may not be used as a sole source of nutrition.

The aim of the invention is a method of producing a liquid sterilized emulsion having a well-balanced composition, representing a ready to use product which can be stored for a long time, which gives maximum comfort and safety when using it. The composition of the product and the method of its production must ensure the physical stability of the emulsion to conditions of high temperature sterilization, as well as physical and microbiological stability during prolonged storage.

The objective is achieved by selection of the components of the product and the method of introduction of componentsto 450-500 and 120-150 mg respectively per liter of the finished product. The introduction of these quantities of these elements in the form of soluble mineral salts impossible, since the proteins in the presence of coagulated especially during the heat treatment. The use of insoluble salts leads to the formation of a precipitate during storage of the product. Thus, the main task is to prevent the interaction of calcium ions and magnesium with protein, which can lead to coagulation of proteins. Therefore, the calcium in the product shall be in the form of Proteinate soy protein and, thus, the total concentration of ions of calcium and magnesium decreases. Modern technologies of soy proteins provide an opportunity to get them in Proteinate calcium, which is poorly soluble in water, but well dispersed and give it sedimentation stable dispersion. In addition, when the heat treatment viscosity dispersions of soybean Proteinate calcium increases to a lesser extent compared with Proteinate sodium. Thus, the finished product has a sufficiently low viscosity, so the pumps when the probe power can be avoided.

As the carbohydrate component in the product is used maltodextrin with DE, from 15 to 20. The choice of maltodextrin due vozmozhnostyu the rank dextrose equivalent within the specified limits allows for the heat treatment to obtain a low viscosity solutions, on the one hand, and the relatively low osmolarity.

The fat component of the product is a vegetable oils: sunflower, high oleic sunflower, corn, soybean, olive, canola, coconut, palm and milk fat. This allows you to vary the ratio of polyunsaturated, monounsaturated and saturated fatty acids in a wide range, including the optimal 1:1:2 respectively.

The product is injected stabilizer. As a stabilizer in the product can be used polysaccharides, carrageenan, xanthan gum, alginate. The solutions of these polysaccharides possess thixotropic properties: have a high viscosity at low shear rates, which sharply decreases with increasing shear rate. They provide high sedimentation stability of dispersed systems, on the one hand, and freely expire probes of small diameter, on the other. In addition, the use of these polysaccharides helps to avoid their interaction with the protein, which under conditions of water environment inherent in the product, leads to destabilization of the emulsion.

The product includes ascorbyl palmitate, which in combination with lecithin and vitamin is to be sterilized product for more than 6 months without changing the peroxide number, fatty acid composition and formation of toxic substances.

The product is prepared as follows.

The process of making the product consists of obtaining oil and water phases of the emulsion, homogenizing, sterilizing and packing. Scheme to obtain the product shown in the drawing.

The oil phase of the emulsion prepared as follows.

In a small amount of warmed up to 50-60oWith vegetable oil with stirring, dissolve fat-soluble vitamins (a, E, D, K1and ascorbylpalmitate and stirred for at least 15 minutes a solution of 11 (R-11).

Tank mixer when mixing make vegetable oil, lecithin, heated to 60-65oS, R-11 and stirred for at least 15 minutes.

The aqueous phase emulsion is prepared as follows.

In the apparatus for dry mixing mix the stabilizer and maltodextrin in the ratio 1 : (10-15) - mix 1 (s-1).

In drinking water dissolve the ascorbic acid and the resulting solution contribute water-soluble vitamin B1B2IN3B6B9B12PP.

Vitamin mixture thoroughly stirred until complete dissolution, the solution of 2 (R-2).

Separately in pit of 0.5-1.0% solution of citric acid at a temperature of 15-20oC. the Ratio of ferric sulfate and citric acid is 10: 1. Mix until dissolved, stand at least 15 minutes a solution of 4(R-4).

Zinc sulfate, manganese sulfate, and copper sulfate are dissolved in drinking water at a temperature of 15-20oTo obtain a solution with a mass fraction of salt 2-3%, stirred for not less than 1 minute a solution of 5 (R-5).

Sodium fluoride and potassium iodide dissolved in drinking water at a temperature of 15-20oTo obtain a solution with a mass fraction of salt 10%, stirred for at least 5 minutes a solution of 6 (R-6).

Sodium Selenite is dissolved in drinking water at a temperature of 15-20oTo obtain a solution with a mass fraction of salt 3-5%, stirred for at least 5 minutes a solution of 7 (R-7).

Heptamolybdate ammonium dissolved in drinking water at a temperature of 15-20oTo obtain a solution with a mass fraction of salt 2-3%, stirred for at least 5 minutes a solution of 8 (R-8).

The chromium chloride dissolving in water at a temperature of 15-20oTo obtain a solution with a mass fraction of salt 4-5%, stirred for at least 5 minutes a solution of 9 (R-9).

Magnesium oxide is dispersed in drinking water at a temperature of 15-20oC to obtain a suspension with a mass fraction soo dissolution of magnesium oxide. the pH of the solution should be 6,6-6,8 - solution 10 (R-10).

Prepare protein module that is received in the following sequence. In reservoir-mixer equipped with a rotary pulsation apparatus, serves an estimated quantity of drinking water with a temperature of 10-12oWith, with stirring, make s-1 and stirred for at least 15 minutes. Then make potassium phosphate, sodium dihydrophosphate, tripotassium citrate, trisodium citrate, sodium chloride and stirred for at least 5 minutes.

In the resulting solution of salts consistently in circulation make soy protein preparations Supro 760 and Supro 651 and kept under stirring for at least 10 minutes.

Thus obtained protein module is heated to a temperature not lower than 85oWith, stand at least 7 seconds, and cooled to a temperature of 30-40oC.

In the finished protein module with circulation contribute an estimated quantity of maltodextrin and stirred for at least 10 minutes. Then make P2-10 and stirred for at least 10 minutes.

The resulting aqueous phase normalize at pH 6.8-7.2 and the content of dry substances. To normalize for pH using 10% citric acid solution or 10% of the Ute in the deaerator to remove oxygen and other gases in the vacuum of 0.06 to 0.08 MPa.

From the deaerator water phase simultaneously with an oil module is fed to the homogenizer, which is homogenized at a pressure of 17.5-18.0 MPa and temperature (752)oC.

Gomogenizirovannogo mixture enters the sterilization section, where it is heated to (142+2)oTo and maintained at a temperature of sterilization in a tubular heat exchanger for at least 4 s, and then cooled to a temperature of not more than 20oC.

Used in the composition of the product protein components Supro 760 and Supro 651 production company Protein Technologies International (USA), maltodextrin Maldex 18 production company Amylum Group (Belgium) are available on the Russian market and have fairly low rates.

Example 1

Prepare emulsion product for enteral feeding composition shown in the table.

Used in the composition of the product protein components Supro 760 and Supro 651 production company Protein Technologies International (USA), maltodextrin Maldex 18 production company Amylum Group (Belgium) are available on the Russian market and have fairly low rates.

To get 10000 kg, you must perform the following operations.

The oil phase of the emulsion prepared as follows.

3 kg; E - 0.08 kg; D -0,0000125 kg; K1, to 0.0004 kg) and 0.31 kg ascorbyl palmitate and stirred for 15 minutes (R-11).0

Tank mixer under stirring contribute 90 kg of soybean oil and 42 kg of corn oil, heated to a temperature of 65oWith, and then make a 15 kg of coconut oil, 150 kg of milk fat, 6 kg of lecithin, heated to 65oS, R-11 and stirred for 15 minutes.

The aqueous phase emulsion is prepared as follows.

In the apparatus for dry mixing mix 1 kg of carrageenan and 15 kg of maltodextrin Maldex 18 (s-1).

15 kg of drinking water with a temperature of 20oWith dissolve 0.35 kg of ascorbic acid and the resulting solution contribute water-soluble vitamins:1- 0,01 kg;2- 0,013 kg; Pantothenic acid - 0.04 kg;6- 0,00015 kg; B12- 0,000015 kg, Biotin - 0,00165 kg; folic acid - 0,00035 kg; PP - 0,12 kg of vitamin Mixture thoroughly stirred until complete dissolution (P-2).

Separately in 50 kg of drinking water with a temperature of 20oWith dissolved 1,43 kg choline (P-3)

0,4436 kg of ferrous sulfate dissolved in 4.8 kg of 1% aqueous citric acid solution at a temperature of 20oC. Mix until dissolved, soak 15 minutes (P-4).

0,3304 kg zinc sulfate, 0,0615 kg sulfate m is(R-5).

0,00199 kg of sodium fluoride and 0,00098 kg of potassium iodide dissolved in 0.3 kg of potable water at a temperature of 20oC and stirred for 5 minutes (R-6).

0,00116 kg of sodium Selenite dissolved in 0.05 kg of potable water at a temperature of 20oC and stirred for 5 minutes (R-7).

0,0024 kg heptamolybdate ammonium dissolved in 0.05 kg of potable water at a temperature of 20oC and stirred for 5 minutes (R-8).

0,00272 chloride chromium dissolved in 0.05 kg of potable water at a temperature of 20oC and stirred for 5 minutes (R-9).

2,41 kg of magnesium oxide was dispersed in 25 kg of potable water at a temperature of 20oC. the resulting suspension is mixed with 12.5 kg of a 20% aqueous citric acid solution. Stirred until complete dissolution of the magnesium oxide (P-10).

Prepare protein module that is received in the following sequence. In reservoir-mixer equipped with a rotary pulsation apparatus serves 7332, 50917115 kg drinking water with a temperature of 10oWith, with stirring, make s-1 and stirred for 15 minutes. Then make a 41.9 kg potassium hydrogen phosphate, or 48.2 kg of sodium dihydrophosphate, 264,5 kg tripotassium citrate, 29,0 kg of trisodium nitrate, 72,5 kg of sodium chloride and stirred for 5 minutes.

In the resulting solution , for 10 minutes.

Thus obtained protein module is heated to a temperature of 85oWith, stand 7 seconds and cooled to a temperature of 30oC.

In the finished protein module with circulation contribute 1385 kg maltodextrin Maldex 18 and stirred for 10 minutes. Then make P2-10 and stirred for 10 minutes.

The resulting aqueous phase to normalize the pH to 7.2, 10% sodium hydroxide solution.

The aqueous phase is heated in the regenerative section sterilized plate installation "Stericup" 950C and incubated in the spiral type heat exchanger 60, and then is sent to the deaerator to remove oxygen and other gases in the vacuum of 0.08 MPa.

From the deaerator water phase simultaneously with an oil module is fed to the homogenizer, which is homogenized at a pressure of 18.0 MPa and a temperature of 75oC.

Gomogenizirovannogo mixture enters the sterilization section, where it is heated to 142oWith due to heat exchange with the circulating pressure of the heated water. The mixture is aged at a temperature of sterilization in a tubular heat exchanger for 4 and sent to the section of the regeneration and cooling, which cools it to a temperature of 20oC. In the end, recip is este fat component, a mixture of vegetable oils in the following ratio:

Corn oil - 10%

Coconut oil - 30%

Palm oil - 30%

Canola oil - 30%

In the stabilizer is used, the sodium alginate.

The sequence of obtaining the oil phase to the next. Tank mixer under stirring contribute 27 kg of corn oil and 90 kg canola oil, heated to a temperature of 65oWith, and then make a 90 kg coconut oil, 90 kg of palm oil, 6 kg of lecithin, heated to 65oS, R-11 and stirred for 15 minutes.

The products obtained in accordance with examples 1 and 2 represent in both cases, the homogeneous liquid with a pH of 7.2, the average diameter of the droplets of the emulsion of 1.2 μm, the osmolarity of 350 mOsm/l Viscosity products is 0,02-0,03 Pas at 25oC and shear rate in the range of 50-400-1on the viscometer Retron. Products neutral taste, do not contain lactose and gluten. Although when storing Pets education minor sludge dispergiruyushchei with shaking for 6 months in the resulting product education coherent precipitate or coherent cream were not observed. Microbiological indicators of products, packaged in aseptic conditions, after 6 months of storage is provide daily physiological need of the human body into energy and vital nutrients, contain the daily requirement of vitamins, minerals and trace elements. Changing the composition of the products specified in the examples, leads to the violation of their balance, and loss of resistance to sterilization. Change of method of cooking food also leads to loss of resistance to sterilization.

References

1. EN 2045911, 1992.

2. US 6241996, 2001.

3. Lyashchenko Y. N. Petukhov , A. B. fundamentals of enteral feeding, M., VEGA Intel XXI, 2001, 344 S.

1. The method of obtaining emulsion product for enteral feeding, providing mixing in the water when mixing the protein component, maltodextrin, minerals, vitamins, introducing the resulting mixture of vegetable oils or mixtures of vegetable oils, homogenization of the resulting product, wherein after the homogenization of the product is sterilized, as a protein component, a mixture of soy protein in the form of proteinates calcium and sodium, additionally contribute ascorbyl palmitate, thus beginning a protein module, making water mix stabilizer with maltodextrin at a ratio of 1: (10-15), then mineral substances in the form of salts TO2NRA43H2Oh, TooAnd cooling does not exceed 30oSince, in the resulting protein module contribute the remaining maltodextrin, solutions of water-soluble vitamins and minerals in the form of salts of microelements: FeSO47H2Oh, ZnSO47H2Oh, MnSO4H2Oh, CuSO45H2OH, (NH4)6Mo7O244H2Oh, KJ, NaF, Na2SeO3, rl36N2Oh and a solution of Mao in citric acid, in the following ratio, wt. %:

Soy protein (in the form of Proteinate sodium) - 2,75-3,5

Soy protein in the form of Proteinate calcium - 1,4-1,7

including

Calcium - 0,045-0,050

Vegetable oil or mixture of plant oils - 2,8-4,2

Maltodextrin DE 15-20 - 12-16

Lecithin - 0,04-0,10

Stabilizer - 0,005-0,100

Ascorbyl palmitate - 0,0028-0,0035

Mineral salts - 0,45-0,55

K3Cit. H2ON - 0,25-0,28

TO2NRA43H2ON - 0,035-0,045

Pan2RHO42H2ON - 0,045-0,050

NaCl - 0,068-0,074

Na3Cit. 5,5 H2ON - 0,028-0,032

MgO - of 0.022-0.026

Salt minerals - 0,0084-0,0092

FeSO47H2ON - 0,004-0,005

ZnSO47H2ON - 0,0030-0,0035

MnSO4H2ON - 0,00060-0,00062

CuSO45H2ON - 0,00032-0,00034

(NH4)6Mo7<>/BR>rl36N2ON - 0,000025-0,000029

Vitamins - 0,0025-0,027

A - 0,00009-0,00011

D - 0,000000122-0,000000127

E - 0,00072-0,00088

K1- 0,000003-0,000005

C - 0,0033-0,0040

B1- 0,00009-0,00012

B2- 0,00012-0,00014

Pantothenic acid - 0,00035-0,00045

B6- 0,000135-0,000165

B12- 0,000000135-0,000000165

Folic acid - 0,0000030-0,0000035

Biotin - 0,0000135-0,0000165

PP - 0,0011-0,0013

Choline - to 0.0117-0,0143

Water - the Rest

2. The method according to p. 1, characterized in that, as the vegetable oils used canola oil, coconut oil, high oleic sunflower oil, palm oil.

3. The method according to p. 1, characterized in that it also add milk fat in relation to soy, coconut and corn oils 5,5: 2,5: 1: 1 respectively.

4. The method according to p. 1, characterized in that the stabilizer is used carrageenan, sodium alginate, xanthan gum, pectin.

5. The method according to p. 1, characterized in that the ratio of soy Proteinate calcium soya Proteinate sodium is 1: (1.5 to 5).

 

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