METHOD FOR STABILIZING LIQUID NUTRITIONAL PRODUCT AND PRODUCT SO STABILIZED

• Main Authors: CARLSSON KJERSTIN, BEHRINGER REINHARD, SYRBE AXEL, FUCHS EILEEN C, MALLANGI CHANDRASEKHARA REDDY
• Format: Patent
• Language: English
• Published: 20.01.2011
• 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

PROBLEM TO BE SOLVED: To provide methods for stabilizing nutritional products comprising enteral fluids and to supply such stabilized fluids and to provide an enteral formulation comprising protein source, lipid source and a carbohydrate source including high amylose starch and guar gum.SOLUTION: The method for stabilizing enteral fluids comprises a process adding the high amylose starch and guar gum in an amount necessary for stabilizing, wherein the sum of calorie content of the high amylose starch and guar gum is about 2.25-7.50% to the total calorie.