NUTRITIVE EMULSION PREPARATION

摘要

A balanced high-calorie nutritive emulsion formulation contains (a) 4-15% by wt. amino acids; (b) 3-12% lipids; (c) 71.5-93% water; (d) 0.3-3.0% of an emulsifier with HLB value at least 13. The emulsifier is a sugar fatty acid ester, glycerol fatty acid ester, polyocyethylene glycerol fatty acid ester and/or polyoxyethylene-sorbiten fatty acid ester, or a mixt. of these with soybean lecithin. The formulation has pH. 6.5-8.5. The amino acid component pref. contains L-isoleucine (4.5-13.4%, esp. 8.0-13.4); L-leucing (6.7-20.1%, esp. 12.5-20.1); L-lysine (3.8-15.2%, esp. 6.9-8.5); L-methionine (3.0-16.4%, esp. 4.6-5.6); L-phenylalanine (3.1-16.4%, esp. 5.6-6.9); L-threonine (3.2-9.6%, esp. 3.2-7.0); L-tryptophan (0.9-3.7%, esp. 1.6-2.0); L-valine (5.2-15.6%, esp. 5.2-11.4); L-alanine (0-9.6%, esp. 5.8-7.0); L-arginine (0-12.6%, esp. 7.6-9.2); L-aspartic acid (0-12.2%, esp. 3.0-3.6); L-glutamic acid (0-12.9%, esp. 7.7-9.5); L-glutamine (0-16.2%, esp. 0); glycine (0-4.1%, esp. 2.4-3.0); L-histidine (0-6.2%, esp. 1.9-2.3); L-proline (0-5.3%, esp. 2.7-3.3); L-serine (0;9.7%, esp. 4.9-5.9) and L-tyrosine (0-0.9%, esp. 0). It may also contain di to pentapeptides. The lipid is a mixt. of intermediate chain fatty acid triglycerides and long chain fatty acid triglycerides in the proportion 50-90 to 10-50 by wt. The ratio of emulsifier to soybean lacithin is 10-25 to 75-90 by wt.