Table 1.

Design of the Enteral Nutritional Formulas

Nutrient Component		Content (g/100g)
		SPG	LPG
Protein	Soy protein30	0.00	23.00±2%
	Whey protein29	23.00±2%	0.00
Fat	Fish oil	5.00±1%	5.00±1%
	Olive oil	15.00±1%	15.00±1%
Carbohydrate	Tapioca starch	17.50±1%	17.50±2%
	Isomaltulose	5.00±2%	5.00±2%
	Oligosaccharide fructose	9.00±2%	9.00±2%
	Corn starch	12.00±2%	12.00±2%
Dietary fiber		10.00±1%	10.00±1%
Vitamin and Mineral		3.30±1%	3.30±1%
Essence		2.00×10−1	2.00×10−1