PROCESS OF IMPROVING THE STABILITY OF VITAMIN D IN A NUTRITIONAL PRODUCT CONTAINING HYDROLYZED PROTEIN AND PRODUCT PRODUCED THEREBY

摘要

A liquid enteral nutritional hypoallergenic formula is disclosed. The formula contains carbohydrates, lipids, protein hyrolysates, free amino acids, vitamins, minerals and L-methionine as an added component at therapeutically effective levels to provide a liquid dietary formula with improved Vitamin D stability and acceptable Protein Efficiency Ratio.