WO2000060953A2 - Methods for stabilizing liquid nutritional products and products so stabilized - Google Patents

Methods for stabilizing liquid nutritional products and products so stabilized Download PDF

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Publication number
WO2000060953A2
WO2000060953A2 PCT/EP2000/003504 EP0003504W WO0060953A2 WO 2000060953 A2 WO2000060953 A2 WO 2000060953A2 EP 0003504 W EP0003504 W EP 0003504W WO 0060953 A2 WO0060953 A2 WO 0060953A2
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WO
WIPO (PCT)
Prior art keywords
nutritional product
guar gum
approximately
product
high amylose
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2000/003504
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French (fr)
Other versions
WO2000060953A3 (en
Inventor
Eileen C. Fuchs
Chandrasekhara Reddy Mallangi
Kjerstin Carlsson
Axel Syrbe
Reinhard Behringer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to NZ514685A priority Critical patent/NZ514685A/en
Priority to IL14585800A priority patent/IL145858A0/en
Priority to EP00940230A priority patent/EP1225809B1/en
Priority to AU55232/00A priority patent/AU767090B2/en
Priority to MXPA01010278A priority patent/MXPA01010278A/en
Priority to CA2369175A priority patent/CA2369175C/en
Priority to DE60027746T priority patent/DE60027746T2/en
Priority to BRPI0009728-4B1A priority patent/BR0009728B1/en
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to JP2000610303A priority patent/JP5464681B2/en
Priority to US09/959,131 priority patent/US7084107B1/en
Publication of WO2000060953A2 publication Critical patent/WO2000060953A2/en
Priority to IL145858A priority patent/IL145858A/en
Anticipated expiration legal-status Critical
Publication of WO2000060953A3 publication Critical patent/WO2000060953A3/en
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
    • A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
    • Y10T436/00—Chemistry: analytical and immunological testing
    • Y10T436/23—Carbon containing

Definitions

  • the present invention relates generally to the treatment of patients and products for treating patients. More specifically, the present invention relates to enteral solutions for providing nutritional support to patients.
  • Parenteral nutrition solutions include solutions that are infused intravenously into the patient through an IN system.
  • Enteral products include products that are fed into a patient's gastrointestinal system typically through a nasogastric feeding tube.
  • enteral nutritional support There are a variety of different products that have been designed to provide enteral nutritional support to a patient. Some of these products are designed to provide all necessary nutrients. On the other hand, a number of the enteral products can also be used as supplements to a normal diet. Some of these products are directed to specific disease states while other products are more generic and broad based for providing nutritional support to patients who cannot obtain necessary nutrients through traditional means of eating food.
  • the formulation may change. For example, certain patient populations may require increased protein levels. Likewise, certain patient populations may require hydrolyzed or non intact protein.
  • Nutritional enteral products include: Glytrol®; NutriHep®; NutriVent®; Probalance®; RenalCal®; Crucial®; Peptamen®; Peptamen VHP®; NuBasics®; NuBasics VHP®; Entrition®; Nutren®; Reablian®; Reablian HN®; Replete®; Travasorb®; Peptamen Jr.®; and Elementra®, all available from Nestle Clinical Nutrition, Deerfield, Illinois.
  • enteral nutrition products including Ross Laboratories a division of Abbott Laboratories, Mead Johnson, and Novartis.
  • C0NFIRMATI0N COPY instability reduces the product's elegance. Further, it may create an adverse impression in the minds of some consumers regarding the product's quality and acceptability, even though such serum separation does not adversely affect the quality or efficacy of the product.
  • the present invention provides methods for stabilizing nutritional products including enteral solutions. Additionally, the present invention provides solutions so stabilized.
  • the present invention provides an enteral formula comprising a protein source, a lipid source, and carbohydrates including high amylose starch and guar gum.
  • the protein source comprises approximately 10% to about 25% of the total calories.
  • the lipid source comprises approximately 25% to about 50% of the total calories.
  • carbohydrates comprise approximately 40% to about 60% of the total calories.
  • the high amylose starch comprises at least approximately 50% amylose.
  • high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.5% of the total caloric content.
  • high amylose starch comprises approximately 2% to about 6.5% of the total caloric content.
  • the product includes xanthan.
  • guar gum comprises 0.25% to about 1.0% of the total caloric content.
  • the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1.
  • the product includes carrageenan.
  • the present invention provides an enteral product comprising a hydrolyzed whey protein source, a source of lipids, and a sufficient amount of a stabilizer to prevent serum separation, the stabilizer including high amylose starch and guar gum.
  • the protein source comprises approximately 10% to about 25% of the total calories.
  • the lipid source comprises approximately 25% to about 50% of the total calories.
  • high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.50% of the total caloric content.
  • high amylose starch comprises approximately 2.0% to about 6.5% of the total caloric content.
  • guar gum comprises 0.25% to about 1.0% of the total caloric content.
  • the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1.
  • the source of lipids includes medium and long chain triglycerides.
  • the product at 1500 Kcal provides at least 100% of the U.S. RDA of vitamins and minerals.
  • the product has a caloric content of approximately 1.0 Kcal/ml.
  • a method of stabilizing an enteral solution comprises the step of adding to an enteral solution a stabilizing amount of high amylose starch and guar gum.
  • an advantage of the present intention is to provide nutritional products including enteral solutions having greater stability.
  • a further advantage of the present invention is to provide a stabilizer system for nutritional products.
  • an advantage of the present invention is to provide nutritional products that have improved compatibility of ingredients, especially starches and gums. Further, an advantage of the present invention is to provide an enteral solution including hydrolyzed whey protein having a stabilizing combination of starch and gum.
  • an advantage of the present invention is to provide methods of stabilizing enteral solutions.
  • an advantage of the present invention is to provide improved enteral solutions.
  • an advantage of the present invention is to substantially reduce if not eliminate serum separation in enteral products.
  • Another advantage of the present invention is to provide a method for stabilizing starch and gum combinations.
  • Figure 1 illustrates graphically the effect of starch and gum on viscosity and sediment pursuant to Example No. 1.
  • Figure 2 illustrates graphically viscosity of products during storage pursuant to
  • the present invention provides methods for stabilizing nutritional products including enteral solutions. Additionally, the present invention provides nutritional products including enteral solutions so stabilized.
  • the use of high amylose starch and guar gum stabilizes enteral products, especially those containing hydrolyzed protein.
  • the high amylose starch comprises at least approximately 50% amylose, and most preferably approximately 70% amylose.
  • the high amylose starch and guar gum as a combination comprises approximately 2.25% to about 7.5% of the caloric content of the product.
  • the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1; and more preferably approximately 8:1 to about 12:1.
  • high amylose starch comprises approximately 2.0% to 6.5% of the caloric content of the product.
  • guar gum comprises approximately 0.25% to about 1.0% of the caloric content of the product.
  • the product will include in addition to the stabilizing system of high amylose starch and guar gum a protein source, a lipid source, vitamins and minerals.
  • the protein source will comprise approximately 10% to about 25%, and more preferably approximately 12% to about 20%, of the caloric content of the product.
  • the protein is hydrolyzed protein such as hydrolyzed whey or hydrolyzed casein.
  • the lipid source will comprise approximately 25% to about 50%, and more preferably approximately 30% to about 40%, of the caloric content of the product.
  • the lipids are a mixture of long chain triglycerides (LCTS) and medium chain triglycerides (MCTS).
  • the carbohydrate source will comprise approximately 40% to about 60%, and more preferably approximately 45% to 55%, of the caloric content of the product.
  • the product will provide at least 100% of the U.S. RDA of vitamins and minerals in 1500 Kcal of product (1500 mis).
  • an example of the present invention is as follows: Nutrient _ Amount % U.S. RDA*
  • Peptamen® is a hydrolyzed whey protein based enteral solution which is manufactured by a UHT process and aseptically filled into cans and aseptic pouches. Serum separation has been observed in some Peptamen® products. The serum usually develops within 2 weeks and develops more rapidly at cooler temperatures (40°F and 72°F) than at elevated temperatures (86°F and 100°F).
  • the starches included Melojel (low amylose starch) (25% amylose from National Starch) and Eurylon 7 (high amylose starch) (70% amylose from Roquette).
  • the gums evaluated included guar gum as well as xanthan gum (Keltrol SF).
  • a 50:50 blend of Xanthan gum and guar gum was also evaluated.
  • a blend of iota and kappa carrageenans was also evaluated to determine its effect on serum separation.
  • the variables were put into storage at 40°F, 72°F, 86°F and 100°F conditions and were evaluated on 2 week intervals for serum separation and viscosity change.
  • fresh samples were transferred from the cans into sterile jars and stored at ambient temperature for visual inspection of the samples.
  • the control samples containing Melojel starch and guar gum had serum in the top layer as occurs in some such commercial batches.
  • the formulas containing Eurylon 7 starch and guar gum had the least or no serum development compared to those con1---ining Melojel starch.
  • the amount of separation was similar in the samples containing guar or xanthan gum in combination with the Melojel starch.
  • Formulas without guar gum added had lower viscosity and greater salt sediment compared to formulas containing gum which had higher viscosity.
  • the variable with Eurylon 7 starch alone had slightly smaller amount of sediment than Melojel (low amylose) starch alone.
  • Carrageenan added to the Melojel starch formula increased the viscosity slightly and reduced the sediment slightly. However, the sediment was still visible and significantly more than samples containing the Melojel starch and guar gum.
  • Eurylon 7 starch is more stable and does not develop serum at all the tested storage conditions as does Melojel starch.
  • the Melojel starch/guar gum/carrageenan variable which is stable at ambient temperature for 3 months had some serum separation at 40°F, however it is significantly less than without the added carrageenan (50 mis vs 150 mis).
  • the viscosity of the Eurylon 7 does not change significantly during storage at both 72°F and 100°F conditions (See Figure 2).
  • the Eurylon 7 variables also exhibited less viscosity change at 100°F than the Melojel Starch.

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Abstract

Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.

Description

S P E C I F I C A T I O N
TITLE
"METHODS FOR STABILIZING LIQUID NUTRITIONAL PRODUCTS AND PRODUCTS SO STABILIZED"
BACKGROUND OF THE INVENTION
The present invention relates generally to the treatment of patients and products for treating patients. More specifically, the present invention relates to enteral solutions for providing nutritional support to patients.
It is of course known to feed patients, requiring nutrition in a hospital or other health care setting (including a home), with enteral or parenteral nutrition solutions. Parenteral nutrition solutions include solutions that are infused intravenously into the patient through an IN system. Enteral products include products that are fed into a patient's gastrointestinal system typically through a nasogastric feeding tube.
There are a variety of different products that have been designed to provide enteral nutritional support to a patient. Some of these products are designed to provide all necessary nutrients. On the other hand, a number of the enteral products can also be used as supplements to a normal diet. Some of these products are directed to specific disease states while other products are more generic and broad based for providing nutritional support to patients who cannot obtain necessary nutrients through traditional means of eating food.
Depending on the indication of the enteral solution, the formulation may change. For example, certain patient populations may require increased protein levels. Likewise, certain patient populations may require hydrolyzed or non intact protein.
Nutritional enteral products include: Glytrol®; NutriHep®; NutriVent®; Probalance®; RenalCal®; Crucial®; Peptamen®; Peptamen VHP®; NuBasics®; NuBasics VHP®; Entrition®; Nutren®; Reablian®; Reablian HN®; Replete®; Travasorb®; Peptamen Jr.®; and Elementra®, all available from Nestle Clinical Nutrition, Deerfield, Illinois. A number of other manufacturers sell enteral nutrition products including Ross Laboratories a division of Abbott Laboratories, Mead Johnson, and Novartis.
In certain enteral products serum separation has been observed. This physical
-1-
C0NFIRMATI0N COPY instability reduces the product's elegance. Further, it may create an adverse impression in the minds of some consumers regarding the product's quality and acceptability, even though such serum separation does not adversely affect the quality or efficacy of the product.
There is therefore a need for improving the stability of at least certain enteral solutions.
SUMMARY OF THE INVENTION
The present invention provides methods for stabilizing nutritional products including enteral solutions. Additionally, the present invention provides solutions so stabilized.
To this end, the present invention provides an enteral formula comprising a protein source, a lipid source, and carbohydrates including high amylose starch and guar gum.
In an embodiment, the protein source comprises approximately 10% to about 25% of the total calories.
In an embodiment, the lipid source comprises approximately 25% to about 50% of the total calories.
In an embodiment, carbohydrates comprise approximately 40% to about 60% of the total calories.
Preferably, the high amylose starch comprises at least approximately 50% amylose.
In an embodiment, high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.5% of the total caloric content.
In an embodiment, high amylose starch comprises approximately 2% to about 6.5% of the total caloric content.
In an embodiment, the product includes xanthan.
In an embodiment, guar gum comprises 0.25% to about 1.0% of the total caloric content.
In an embodiment, the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1.
In an embodiment, the product includes carrageenan. In another embodiment the present invention provides an enteral product comprising a hydrolyzed whey protein source, a source of lipids, and a sufficient amount of a stabilizer to prevent serum separation, the stabilizer including high amylose starch and guar gum.
In an embodiment, the protein source comprises approximately 10% to about 25% of the total calories.
In an embodiment, the lipid source comprises approximately 25% to about 50% of the total calories.
In an embodiment, high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.50% of the total caloric content.
In an embodiment, high amylose starch comprises approximately 2.0% to about 6.5% of the total caloric content.
In an embodiment, guar gum comprises 0.25% to about 1.0% of the total caloric content.
In an embodiment, the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1.
In an embodiment, the source of lipids includes medium and long chain triglycerides.
In an embodiment, the product at 1500 Kcal provides at least 100% of the U.S. RDA of vitamins and minerals.
In an embodiment, the product has a caloric content of approximately 1.0 Kcal/ml.
In yet a further embodiment of the present invention, a method of stabilizing an enteral solution is provided. The method comprises the step of adding to an enteral solution a stabilizing amount of high amylose starch and guar gum.
Accordingly, an advantage of the present intention is to provide nutritional products including enteral solutions having greater stability.
A further advantage of the present invention is to provide a stabilizer system for nutritional products.
Still further, an advantage of the present invention is to provide nutritional products that have improved compatibility of ingredients, especially starches and gums. Further, an advantage of the present invention is to provide an enteral solution including hydrolyzed whey protein having a stabilizing combination of starch and gum.
Moreover, an advantage of the present invention is to provide methods of stabilizing enteral solutions.
Additionally, an advantage of the present invention is to provide improved enteral solutions.
Furthermore, an advantage of the present invention is to substantially reduce if not eliminate serum separation in enteral products.
Another advantage of the present invention is to provide a method for stabilizing starch and gum combinations.
Additional features and advantages of the present invention are described in, and will be apparent from, the detailed description of the presently preferred embodiments and the figures.
BRIEF DESCRIPTION OF THE FIGURES
Figure 1 illustrates graphically the effect of starch and gum on viscosity and sediment pursuant to Example No. 1.
Figure 2 illustrates graphically viscosity of products during storage pursuant to
Example No. 1.
DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS
The present invention provides methods for stabilizing nutritional products including enteral solutions. Additionally, the present invention provides nutritional products including enteral solutions so stabilized.
There has been observed, in certain enteral solutions, serum separation. It has been found, during stability studies, that serum separation in many enteral products containing hydrolyzed protein is due to the starch and gum formulation. For example, in the Nestle product Peptamen®, polysaccharides and guar gum are used in the formula. Specifically, the polysaccharide is Melojel starch. Peptamen® has been observed in certain circumstances to suffer from serum separation. It was surprisingly discovered that the separation can be eliminated by providing a different starch and gum combination. In this regard, it was surprisingly found that the stability of at least certain enteral products can be improved by providing a stabilizing combination of starch and gum. This starch and gum combination can be added to the product without requiring any additional label changes while at the same time eliminating any possible serum separation.
Specifically, it was discovered that the use of high amylose starch and guar gum stabilizes enteral products, especially those containing hydrolyzed protein. Preferably, the high amylose starch comprises at least approximately 50% amylose, and most preferably approximately 70% amylose. Preferably, the high amylose starch and guar gum as a combination comprises approximately 2.25% to about 7.5% of the caloric content of the product. Preferably the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1; and more preferably approximately 8:1 to about 12:1. Preferably high amylose starch comprises approximately 2.0% to 6.5% of the caloric content of the product. Preferably guar gum comprises approximately 0.25% to about 1.0% of the caloric content of the product.
The product will include in addition to the stabilizing system of high amylose starch and guar gum a protein source, a lipid source, vitamins and minerals. Preferably the protein source will comprise approximately 10% to about 25%, and more preferably approximately 12% to about 20%, of the caloric content of the product. Preferably, the protein is hydrolyzed protein such as hydrolyzed whey or hydrolyzed casein. Preferably, the lipid source will comprise approximately 25% to about 50%, and more preferably approximately 30% to about 40%, of the caloric content of the product. Preferably, the lipids are a mixture of long chain triglycerides (LCTS) and medium chain triglycerides (MCTS). Preferably the carbohydrate source will comprise approximately 40% to about 60%, and more preferably approximately 45% to 55%, of the caloric content of the product. In a preferred embodiment, the product will provide at least 100% of the U.S. RDA of vitamins and minerals in 1500 Kcal of product (1500 mis).
By way of example, and not limitation, an example of the present invention is as follows: Nutrient _ Amount % U.S. RDA*
Composition
Protein 10 g * *
Carbohydrate*** 31.8 g 22
Fat **** 9.8 g **
Water 220 ml **
Vitamin A 1000 LU. 20
Vitamin D 70 LU. 18
Vitamin E 7 I.U. 23
Vitamin K 20 meg **
Vitamin C 35 mg 58
Thiamine (B,) •5 mg 33
Riboflavin (B2) •6 mg 35
Niacin 7 mg 35
Vitamin B6 l mg 50
Folic Acid 135 meg 34
Pantoth Acid 3.5 mg 35
Vitamin B12 2 meg 33
Biotin 100 meg 33
Chohne 112 mg **
Taurine 20 mg **
L-Carnitine 20 mg **
Calcium 200 mg 20
Phosphorus 175 mg 18
Magnesium lOO mg 25
Zinc 3.5 mg 23
Iron 3 mg 17
Copper .35 mg 18
Manganese .68 mg **
Iodine 25 meg 17
Sodium 125 mg **Potassium 313 mg **
Chloride 250 mg **
Chromium 10 meg **
Molybdenum 30 meg **
Selenium 10 meg **
* % U.S. RDA Recommended daily allowance for adults and children 4 or more years of age ** U.S. RDA not established *** Includes high amylose corn starch - 70% amylose (4% of the caloric content of the product) and guar gum (0.4% of the caloric content of the product).
**** MCT provides 6.75 grams/250 ml
By way of example, and not limitation, experiments relating to the present invention are as follows:
EXPERIMENT NO. 1
Peptamen® is a hydrolyzed whey protein based enteral solution which is manufactured by a UHT process and aseptically filled into cans and aseptic pouches. Serum separation has been observed in some Peptamen® products. The serum usually develops within 2 weeks and develops more rapidly at cooler temperatures (40°F and 72°F) than at elevated temperatures (86°F and 100°F).
It has been surprisingly determined that the serum separation in Peptamen® is due to theimodynamic incompatibility between the starch and the guar gum. The purpose of this study is to demonstrate the compatibility of the starches and gums and to determine the optimum polysaccharide combinations for a Peptamen® type system. Methodology:
A Peptamen® formula, based on hydrolyzed whey (see Table 1), was used as the base for evaluation of the compatibility of the starches and gums. The starches included Melojel (low amylose starch) (25% amylose from National Starch) and Eurylon 7 (high amylose starch) (70% amylose from Roquette). The gums evaluated included guar gum as well as xanthan gum (Keltrol SF). A 50:50 blend of Xanthan gum and guar gum was also evaluated. In addition a blend of iota and kappa carrageenans was also evaluated to determine its effect on serum separation.
The variables were put into storage at 40°F, 72°F, 86°F and 100°F conditions and were evaluated on 2 week intervals for serum separation and viscosity change. In addition fresh samples were transferred from the cans into sterile jars and stored at ambient temperature for visual inspection of the samples.
Table No. 1
MELOJEL LOW EURYLON 7 HIGH MELOJEL LOW
AMYLOSE AMYLOSE AMYLOSE
STARCH STARCH STARCH
GUAR GUM GUAR GUM GUAR GUM/
CARRAGEENAN
INGREDIENT % % %
LIQUID HYDROLYZED WHEY 38.593 38.593 38.593
MC OIL 2.630 2.630 2.630
SOYBEAN OIL 0.624 0.624 0.624
LECITHIN 0.200 0.200 0.200
-v-ALTODEXTRIN 10 DE 10.4000 10.9000 10.4000
CORN STARCH - MELOJEL 1.6100 - 1.6100
CORN STARCH - EURYLON 7 - 1.1000 -
GUAR GUM 0.1177 0.1177 0.1177
CARRAGEENAN VISCARIN - - 0.005
CARRAGEENAN SEAKEM - - 0.025
POTASSIUM CITRATE 0.0897 0.0897 0.0897 TRIBASIC
SODIUM CITRATE* 2H20 0.0250 0.0250 0.0250
POTASSIUM CHLORIDE 0.0557 0.0557 0.0557
SODIUM PHOSPHATE DIBASIC 0.0830 0.0830 0.0830 ----hydrous
CALCIUM CITRATE *4 H20 0.0603 0.0603 0.0603
TRICALCIUM PHOSPHATE 0.1193 0.1193 0.1193
MAGNESIUM CHLORIDE *6 H2 0.1280 0.1280 0.1280
MAGNESIUM OXIDE 0.0160 0.0160 0.0160
L-CARNITINE 0.0120 0.0120 0.0120
CHOLINE CHLORIDE 0.0660 0.0660 0.0660
MINERAL PREMIX 0.0430 0.0430 0.0430
BETA CAROTENE 1% 0.0130 0.0130 0.0130
VITAMIN PREMIX 0.1347 0.1347 0.1347
STANDARDIZATION WATER 44.9796 44,9896 44-9496
100.0000 100.0000 Results- Effect of starch and gum combinations on serum separation and sediment:
The control samples containing Melojel starch and guar gum had serum in the top layer as occurs in some such commercial batches. The formulas containing Eurylon 7 starch and guar gum had the least or no serum development compared to those con1---ining Melojel starch. The amount of separation was similar in the samples containing guar or xanthan gum in combination with the Melojel starch.
However, in the sample containing the blend of guar and xanthan gums with Melojel starch the serum separation occurred at a slower rate. The degree of separation was still greater than in the variables containing guar gum and Eurylon 7 starch. Addition of carrageenan to the Melojel starch/guar gum combination significantly reduced the serum separation. Formulas containing either Melojel starch or Eurylon starch without any gum had no serum separation, however salt sediment and slight serum separation was at the bottom of the can and a significant cream separation was evident.
The Eurylon 7 starch and guar gum formulas, which were stable, had similar viscosity to their respective Melojel starch formulas which had separation. Therefore, it appears that the serum separation is not related to the product viscosity in the Peptamen® regular formula (see Table 2 below). The viscosity however does appear to correlate with sedimentation (see Figure 1).
Formulas without guar gum added had lower viscosity and greater salt sediment compared to formulas containing gum which had higher viscosity. The variable with Eurylon 7 starch alone had slightly smaller amount of sediment than Melojel (low amylose) starch alone. Carrageenan added to the Melojel starch formula increased the viscosity slightly and reduced the sediment slightly. However, the sediment was still visible and significantly more than samples containing the Melojel starch and guar gum.
Figure imgf000012_0001
* Viscosity measured using Brookfield LV-DV-1 Viscometer with spindle #1 at 60 rpm; Product temperature @ 70°F.
Storage at different temperatures, i.e., 40°F and 100°F, indicates that Eurylon 7 starch is more stable and does not develop serum at all the tested storage conditions as does Melojel starch. The Melojel starch/guar gum/carrageenan variable which is stable at ambient temperature for 3 months had some serum separation at 40°F, however it is significantly less than without the added carrageenan (50 mis vs 150 mis). The viscosity of the Eurylon 7 does not change significantly during storage at both 72°F and 100°F conditions (See Figure 2). The Eurylon 7 variables also exhibited less viscosity change at 100°F than the Melojel Starch.
Conclusions:
The stability studies after 3 months indicate that in Peptamen®, high amylose starch such as Eurylon 7 and Hylon 7 (National Starch Co.) are more compatible with guar and xanthan gums than is Melojel starch. Adding carrageenan (iota/kappa blend) to the system containing Melojel starch and guar gum is also effective in reducing serum development.
Removing the guar gum from the formula does result in significantly reduced serum, however resulted in sedimentation of the insoluble salts due the low viscosity of the product.
It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

WE CLAIM:
1. A nutritional product comprising: a protein source; a lipid source; and a carbohydrate source including high amylose starch and guar gum.
2. The nutritional product of Claim 1 wherein: the protein source comprises approximately 10% to about 25% of the total calories.
3. The nutritional product of Claim 1 wherein the lipid source comprises approximately 25% to about 50% of the total calories.
4. The nutritional product of Claim 1 wherein high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.50% of the total caloric content.
5. The nutritional product of Claim 1 wherein high amylose starch comprises approximately 2.0% to about 6.5% of the total caloric content.
6. The nutritional product of Claim 1 wherein guar gum comprises 0.25% to about 1.0% of the total caloric content.
7. The nutritional product of Claim 1 wherein the high amylose starch comprises at least approximately 50% by weight amylose.
8. The nutritional product of Claim 1 wherein the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1.
9. The nutritional product of Claim 1 including carrageenan.
10. The nutritional product of Claim 1 wherein the carbohydrate source comprises approximately 40 to about 60% of the caloric content.
11. The nutritional product of Claim 1 wherein the product is designed to be an enteral product.
12. The nutritional product of Claim 1 including xanthan.
13. 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 amylose starch and guar gum.
14. The nutritional product of Claim 13 wherein: the protein source comprises approximately 10% to about 25% of the total calories.
15. The nutritional product of Claim 13 wherein the lipid source comprises approximately 25% to about 50% of the total calories.
16. The nutritional product of Claim 13 wherein high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.5% of the total caloric content.
17. The nutritional product of Claim 13 wherein high amylose starch comprises approximately 2.0% to about 6.5% of the total caloric content.
18. The nutritional product of Claim 13 wherein guar gum comprises 0.25% to about 1.0% of the total caloric content.
19. The nutritional product of Claim 13 wherein the weight ratio of high amylose starch to guar gum is approximately 2.5:1 to 16:1.
20. The nutritional product of Claim 13 includes at 1500 Kcals at least 100% of the U.S. RDA of vitamins and minerals.
21. The nutritional product of Claim 13 wherein the product includes carrageenan.
22. The nutritional product of Claim 13 wherein the carbohydrate source comprises approximately 40 to about 60% of the caloric content.
23. The nutritional product of Claim 13 wherein the high amylose starch comprising at least approximately 50% amylose.
24. The nutritional product of Claim 13 wherein the product is designed to be an enteral product.
25. The nutritional product of Claim 13 including xanthan.
26. 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.
27. The method of Claim 26 wherein high amylose starch and guar gum as a total comprise approximately 2.25% to about 7.50% of the total caloric content.
28. The method of Claim 26 wherein high amylose starch comprises approximately 2.0% to about 6.5% of the total caloric content.
29. The method of Claim 26 wherein guar gum comprises 0.25% to about 1.0% of the total caloric content.
30. The method of Claim 26 wherein the high amylose starch comprises at least approximately 50% by weight amylose.
31. 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.
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