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    Method for improving Vitamin D stability in liquid nutritional products
    4.
    发明授权
    Method for improving Vitamin D stability in liquid nutritional products 失效
    提高液体营养产品维生素D稳定性的方法

    公开(公告)号：US5456926A

    公开(公告)日：1995-10-10

    申请号：US312200

    申请日：1994-09-26

    申请人： Jerry L. Hill ,  Benjamin D. Travis ,  Mohamed I. Mahmoud ,  James R. Brooks ,  Timothy W. Schenz ,  Normanella T. Dewille

    发明人： Jerry L. Hill ,  Benjamin D. Travis ,  Mohamed I. Mahmoud ,  James R. Brooks ,  Timothy W. Schenz ,  Normanella T. Dewille

    IPC分类号： A23L33/155 ,  A23L1/303

    CPC分类号： A23L33/155 ,  Y10S426/801

    摘要： A method is disclosed for improving the stability of Vitamin D in liquid nutritional products which contain hydrolyzed protein or free amino acids as nitrogen sources. Vitamin C is added before or after a preliminary heat treatment of the liquid nutritional product and at a concentration exceeding 300 mg/l, such that the initial concentration of Vitamin C is at least 300 mg/l during the shelf-life of the liquid nutritional product. An emulsifier is added to the liquid nutritional product prior to preliminary heat treatment, the emulsifier being a diacetyltartaric acid ester of monoglycerides and diglycerides. Cystine is added following the preliminary heat treatment.

    摘要翻译： 公开了一种用于提高维生素D在含有水解蛋白质或游离氨基酸作为氮源的液体营养产品中的稳定性的方法。 在液体营养产品的初步热处理之前或之后加入维生素C，浓度超过300mg / l，使得维生素C的初始浓度在液体营养保质期内至少为300mg / l 产品。 在预热处理之前，向液体营养产品中加入乳化剂，乳化剂是单甘油酯和甘油二酯的二乙酰酒石酸酯。 在初步热处理后加入胱氨酸。

    Physical stability improvement of liquid nutritional products
    5.
    发明授权
    Physical stability improvement of liquid nutritional products 失效
    液体营养产品的物理稳定性改善

    公开(公告)号：US5416077A

    公开(公告)日：1995-05-16

    申请号：US246587

    申请日：1994-05-20

    申请人： Shie-Ming Hwang ,  Timothy W. Schenz ,  James N. Chmura

    发明人： Shie-Ming Hwang ,  Timothy W. Schenz ,  James N. Chmura

    IPC分类号： A23L29/20 ,  A23L2/52 ,  A23L2/70 ,  A23L29/256 ,  A61K47/36 ,  A61P3/02 ,  C08B37/00 ,  A23L1/0532

    CPC分类号： A23L29/256

    摘要： There is disclosed liquid nutritionals with improved physical stability. The nutritionals are pourable yet able to hold minerals in suspension without sedimentation or sag. The invention comprises the use of iota-carrageenan of a concentration of between 50-1500 parts per million. The nutritional may also comprise kappa carrageenan at a concentration of less than 25% of the total concentration of iota- and kappa-carrageenan. There is further disclosed a method for preparing the liquid nutritional through the use of ultra-high temperature heat treatment.

    摘要翻译： 公开了具有改善的物理稳定性的液体营养物质。 营养是可倾倒的，但能够将悬浮物中的矿物质保持在没有沉淀或下垂的状态。 本发明包括使用浓度在50-1500ppm之间的ι-角叉菜聚糖。 营养物还可以包含浓度小于伊塔卡和卡拉卡拉胶总浓度的25％的卡拉卡拉酮。 还公开了通过使用超高温热处理来制备液体营养的方法。