ВЭНЬ-ЛЮ Джеймс (US),ЛАЙ Чрон-сы (US),УОЛТОН Джозеф (US),ШИАРЭ Кэйти (US)
申请号：
RU2010130351/13
公开号：
RU2010130351A
申请日:
2008.12.19
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A nutritional emulsion comprising fat, protein, carbohydrates, an induced viscosity fiber system and a V complex located in the aqueous phase of the emulsion and containing foodborne surfactants combined with polydextrose having an average degree of polymerization of at least about 10, and having a first viscosity at a temperature of 20 ° C equal to less than 100 mPa · s, a second viscosity higher than the indicated value of the first viscosity at a temperature from 0 ° C to 8 ° C, by about 50 mPa · s and an induced viscosity of at least equal oh 300 mPa · s. ! 2. The emulsion according to claim 1, which includes from 10 to 85% carbohydrates, from 10 to 85% fat and from 5 to 40% protein in relation to the total number of calories. ! 3. The emulsion according to claim 1, in which the fiber system with induced viscosity includes soluble anionic fiber in an amount of from 0.2 to 5 wt.% And a water-insoluble acid-soluble polyvalent cation in an amount of from 200 to 9000 ppm. ! 4. The emulsion according to claim 3, which includes a soluble anionic fiber in an amount of from 0.4 to 3 wt.% And a water-insoluble acid-soluble source of polyvalent cations in an amount of from 200 to 1000 ppm by weight. ! 5. The emulsion according to claim 3, which is essentially free of soluble polyvalent cations. ! 6. The emulsion according to claim 3, in which the soluble anionic fiber is selected from the group comprising alginate, pectin with a low content of methoxy groups, carrageenin, xanthan gellan gum, and combinations thereof. ! 7. The emulsion according to claim 1, in which the fiber system with induced viscosity includes a neutral soluble fiber in an amount of at least 0.4 wt.% And partially hydrolyzed starch with a degree of poly1. Питательная эмульсия, включающая жир, белок, углеводы, волоконную систему с индуцированной вязкостью и V-комплекс, находящийся в водной фазе эмульсии и содержащий пищевые поверхностно-активные вещества (ПАВ), объединенные с полидекстрозой, имеющей
