| 摘要 |
The enteral diet product has a pH lower than about 4.5 and comprises as dietary nitrogen compounds protein or protein derived compounds, fat, carbohydrate and water; the dietary nitrogen compounds are of a non-bitter nature in conjunction with the other constituents of the enteral diet product, the dietary nitrogen compounds are soluble in aqueous media between pH 2 and 7 according to the solubility test indicated in the specification, at least 50% of the dietary nitrogen compounds is of vegetable origin, the osmolality of the enteral diet product is below about 350 milli-osmol, and the total energy content of the enteral diet product is at least 0.68 kcal/ml. The agent for production of the enteral diet product appears as a solid and essentially consists of the solid components of the enteral diet product. The enteral diet product exhibits a unique combination of advantageous characteristics, i.e. good microbiological stability, good physical stability of the emulsion, low osmolality, satisfactory organoleptic properties, and satisfactory nutritionel and handling properties in the clinic. Methods of preparing the enteral diet product are also described. |
