| 摘要 |
A cream-like fat emulsion for oral ingestion consists of an aqueous suspension containing 40 to 55 per cent (parts by weight to parts by volume of the emulsion), coconut oil, 5 to 20 per cent sucrose, glucose or other nutrient saccharide, an emulsifying grade of glyceryl monostearate and a water soluble polyoxyethylene sorbitan monostearate in an amount sufficient to produce an emulsion, the oil particles of which have an average diameter between 1 and 2 microns. A specified emulsion has 50 per cent refined coconut oil of solidification point 76 DEG F. and of low acid value and low iodine number, 12,5 per cent sucrose, 1,5 per cent glyceryl monostearate containing about 10 per cent of sodium stearate, 2 per cent polyoxyethylene sorbitan monostearate having approximately 20 ethylene oxide units per molecule, 0,01 per cent ter.-Butylhydroxyanisole and water to make 100 per cent by volume. The ingredients may be incorporated together by heating with constant stirring at 70 DEG C. and then homogenising.ALSO:A cream-like fat emulsion for oral ingestion consists of an aqueous suspension containing 40 to 55 per cent (parts by weight to parts by volume of the emulsion) coconut-oil, 5 to 20 per cent sucrose, glucose or other nutrient saccharide, an emulsifying grade of glyceryl monostearate and a water-soluble polyoxyethylene sorbitan monostearate in an amount sufficient to produce an emulsion, the oil particles of which have an average diameter between 1 and 2 microns. A specified emulsion has 50 per cent refined coconut oil of solidification point 76 DEG F. and of low acid value and low iodine number, 12.5 per cent sucrose, 1.5 per cent glyceryl monostearate containing about 10 per cent of sodium stearate, 2 per cent polyoxyethylene sorbitan monostearate having approximately 20 ethylene oxide units per molecule, 0.01 per cent ter.-butylhydroxy anisole and water to make 100 per cent volume. The ingredients may be incorporated together by heating with constant stirring at 70 DEG C. and then homogenizing. |
