Methods for stabilizing liquid nutritional products and products so stabilized

摘要

Nutritional products comprising a carbohydrate source of high amylose starch and guar gum in a ratio of 2.5:1- 16:1 (which also act as stabilizers of the enteral products), a protein source, and a lipid source; wherein the amylose and gum make up approximately 2.25-7.50% of the total caloric content.