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Structured emulsion

A technology of emulsion and composition, applied in the direction of dairy products, animal feed, additional food elements, etc.

Pending Publication Date: 2021-01-12
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effects of sterols (especially phytosterols) and phospholipid composition (PC, PI, PE, PS and SM) on the lipid enzymatic hydrolysis and absorption of infant formula have not been reported

Method used

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preparation example Construction

[0116] The preparation method of structured emulsion of the present invention comprises the following steps:

[0117] (1) providing the oil phase composition of the present invention;

[0118] (2) mixing the water-soluble components with water to obtain a water phase composition;

[0119] (3) Mix and emulsify the oil phase composition and the water phase composition to obtain an emulsion.

[0120] In a preferred embodiment, the method further includes step (4): sterilizing the emulsion.

[0121] In the above step (1), the phospholipids described herein can be mixed with the oil composition and other optional components (such as emulsifiers, glycolipids, etc.), and stirred in a water bath at about 60°C to form an oil phase composition , which is the oil phase.

[0122] In the above step (2), water-soluble components such as proteins, carbohydrates, complex microbial minerals and stabilizers can be mixed with water, and stirred in a water bath below 35° C. to form a water pha...

Embodiment 1

[0163] With the basic formulation of Table 1, the structured emulsion of Example 1 was prepared according to the following steps:

[0164] Step (1): Weigh 2g sunflower oil, 0.08g sphingomyelin and 4g monoglyceride, 33.2g oil (22% rice oil, 25% palm oil, 32% soybean oil, 20% coconut oil and 1% algae oil) Mix and stir in a water bath at 60°C to form an oil phase;

[0165] Step (2): Mix 20g skimmed milk powder, 8.8g whey protein powder, 61g lactose, 3.9g compound microbial minerals, 0.6g stabilizer (0.45g thorny bean gum, 0.15g carrageenan) and 866.5g water, 35 Stir in a water bath below ℃ to form a water phase;

[0166] Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, then perform shearing and homogenization, the shear rate is 3000 rpm, the shearing time is 3 minutes, and the homogenization conditions are: 20 bar, 3 times; and

[0167] Step (4): The emulsion was kept at 65° C. for 30 minutes in a water bath for pasteurization, and ...

Embodiment 2

[0169]With the basic formulation of Table 1, the structured emulsion and spray-dried powder of Example 2 were prepared according to the following steps:

[0170] Step (1): Weigh 4g soybean lecithin, 0.16g sphingomyelin and 4g monoglyceride, 33.2g oil (22% rice oil, 25% palm oil, 32% soybean oil, 20% coconut oil and 1% algal oil) Mix and stir in a water bath at 60°C to form an oil phase;

[0171] Step (2): Mix 20g skimmed milk powder, 8.8g whey protein powder, 61g lactose, 3.9g compound microbial minerals, 0.6g stabilizer (0.45g thorny bean gum, 0.15g carrageenan) and 866.5g water, 35 Stir in a water bath below ℃ to form a water phase;

[0172] Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20bar, 3 all over;

[0173] Step (4): pasteurize the emulsion at 65° C. for 30 minutes in a water bath, and cool it to room t...

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Abstract

The invention provides a structured emulsion. The structured emulsion is characterized by comprising 3-10wt% of an oil phase composition and 73-90wt% of a water phase, wherein the oil phase composition comprises fatty acids, the content of saturated fatty acids is smaller than or equal to 45wt%, the content of monounsaturated fatty acids is smaller than or equal to 35wt%, and the content of polyunsaturated fatty acids is smaller than or equal to 35wt%; the oil phase composition contains at least 3.0% of phospholipid by the total weight of the oil phase composition. The structured emulsion or spray-dried powdery water-redissolved emulsion has better emulsion stability than freeze-thaw emulsion of breast milk; compared with traditional infant formula milk, the structured emulsion has the effect of obviously improving lipid digestion and absorption of infants.

Description

technical field [0001] The invention belongs to the field of formula food, in particular to formula structured emulsion. Background technique [0002] Studies have shown that the particle size and lipid composition of milk fat globules can significantly affect lipid enzymatic hydrolysis and nutrient metabolism (Michalski, M.C., Briard, V., Michel, F., et al.Journal of Dairy Science, 2005,88, 1927-1940; Gallier, S., Vocking, K., Post, J.A., et al. Colloids Surf BBiointerfaces, 2015, 136, 329-39). The milk fat globule structure of naturally occurring breast milk is as follows: triglyceride is wrapped by a 5-20nm thick phospholipid trimolecular membrane, and the phospholipid membrane is composed of phospholipids, glycoproteins, glycolipids and cholesterol; the milk fat globule particle size range 0.1-12 microns, with an average particle size of 4.2 microns. This structure makes it easier for lipase to enter milk fat globules and combine with internal triglycerides, so breast ...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156A23C9/158A23C9/16A23K10/20A23K20/105A23K20/147A23K20/158A23K20/163A23K20/174A23K20/20A23K20/22A23K20/24A23K20/26A23K50/10
CPCA23C9/1528A23C9/16A23C9/1526A23C9/156A23C9/1522A23C9/152A23C9/158A23K50/10A23K20/158A23K10/20A23K20/147A23K20/163A23K20/174A23K20/22A23K20/24A23K20/30A23K20/26A23K20/105
Inventor 徐学兵张绫芷葛辉张虹郑妍
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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