Protein-dense micellar casein-based liquid enteral nutritional composition
A technology of composition and enteral nutrition, applied in the direction of drug combination, food science, other dairy products, etc.
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[0131] MCI and sodium caseinate were dry mixed and dissolved in demineralized water to a protein concentration of 10% w / w at ambient temperature. Adjust the pH to 6.8 with citric acid. The solution was homogenized and then concentrated using an evaporator to 18% protein and a viscosity of 300 mPa.s at 20° C. at a shear rate of 100 / s. The product was sterilized in glass vials in a retort (15 minutes at 121°C). The final product has a small particle size and a low viscosity of 60 mPa.s at 20°C with a shear rate of 100 / s.
[0132]Without the evaporation step, a paste-like structure is obtained after protein solubilization, which cannot be processed further.
[0133] The amount of vitamins and minerals is 16% of the RDI.
[0134] Compositions 2 to 7 (Table 1) and 8 to 11 (Table 2) were prepared in a similar manner. All compositions are shelf stable, have desirable organoleptic properties, have very high nutritional density, and are effective to those in need thereof. Composit...
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