METHODS FOR STABILIZING LIQUID NUTRITIONAL PRODUCTS AND PRODUCTS SO STABILIZED

• Main Authors: MALLANGI, CHANDRASEKHARA REDDY, BEHRINGER, REINHARD, FUCHS, EILEEN C, CARLSSON, KJERSTIN, SYRBE, AXEL
• Format: Patent
• Language: English; French
• Published: 25.01.2011
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates generally to the treatment of patients and products for treating patients. More specifically, the present invention relates to enteral solution for providing nutritional support to patients. Nutritional solutions and methods of making same are disclosed. The embodiment of the invention is a nutritional product comprising: a protein source; a lipid source; and a carbohydrate source including high amylose starch and guar gum. Another embodiment is a nutritional product comprising: a hydrolyzed whey protein source; a source of lipids; and a sufficient amount of a stabilizer to reduce serum separation, the stabilizer including high amylase starch and guar gum. Yet another embodiment is a nutritional product comprising: a hydrolyzed whey protein source; a source of lipids; and a sufficient amount of a stabilizer to reduce serum separation, the stabilizer including carrageenan, starch and guar gum. The invention also provides a method of stabilizing an enteral solution comprising the steps of adding to an enteral solution a stabilizing amount of high amylose starch and guar gum.