Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

High-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids

A plant phospholipid and concentrated milk technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as long gastric emptying time and slow lipid enzymatic hydrolysis rate

Pending Publication Date: 2022-07-01
WILMAR SHANGHAI BIOTECH RES & DEV CENT
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For traditional infant formula reconstituted milk, although the fat globules have a smaller particle size and a larger specific surface area, their periphery is covered by a dense protein film, and the thickness of the film is relatively thick, reaching 20-100 nanometers. In order for lipase to combine with internal triglycerides, the protein membrane needs to be enzymatically hydrolyzed, so traditional infant formula will have relatively slow lipolysis rate and long gastric emptying time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • High-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids
  • High-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids
  • High-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0133] The concentrated emulsion prepared by the present invention has the following advantages:

[0134] 1. Using innovative non-high temperature emulsion concentration technology, the concentration process will not have obvious impact on the nutrition, color and flavor of the emulsion.

[0135] 2. After special phospholipid, fat ratio and type formula design, the lipid digestion rate of the reconstituted emulsion is higher than that of traditional infant formula milk powder.

[0136] 3. The concentrated milk of the present invention is stable during the shelf life, and is less prone to problems such as flocculation, stratification, and precipitation during storage.

Embodiment 1

[0151] The formulations of the water and oil phases are shown in Table 1. Emulsion concentrates and infant formula were prepared using the following methods:

[0152] Step (1): Mix coconut oil, rice oil, OPO-55, soybean oil, monoglyceride and algal oil, and stir in a water bath at 60° C. to form an oil phase.

[0153] Step (2): mix sunflower phospholipid and water, and stir in a water bath at 60° C. for 30 minutes to form a phospholipid dispersion.

[0154] Step (3): mixing skimmed milk powder, whey protein concentrate powder, milk sphingomyelin, lactose, locust bean gum and the phospholipid dispersion of step (2), stirring for 1 hour to form an aqueous phase.

[0155] Step (4): the oil phase and the water phase are mixed, and sheared at 3000 rpm for 3 minutes to form a primary emulsion.

[0156] Step (5): Homogenize the primary emulsion at 80 bar for 3 times to obtain an emulsion.

[0157] Step (6): The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteuri...

Embodiment 2

[0161] The formulations of the water and oil phases are shown in Table 1. Emulsion concentrates and infant formula were prepared using the following methods:

[0162] Step (1): mixed coconut oil, rice oil, OPO-55, soybean oil, monoglyceride and algae oil, stirred in a water bath at 60° C. to form an oil phase.

[0163] Step (2): mix sunflower phospholipid and water, and stir in a water bath at 60° C. for 30 minutes to form a phospholipid dispersion.

[0164] Step (3): mixing skimmed milk powder, whey protein concentrate powder, milk sphingomyelin, lactose, locust bean gum and the phospholipid dispersion of step (2), stirring for 1 hour to form an aqueous phase.

[0165] Step (4): the oil phase and the water phase are mixed, and sheared at 3000 rpm for 3 minutes to form a primary emulsion.

[0166] Step (5): Homogenize the primary emulsion at 80 bar for 3 times to obtain an emulsion.

[0167] Step (6): The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteur...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a high-lipid digestibility concentrated emulsion containing low-concentration vegetable phospholipids. The concentrated emulsion comprises the following components in percentage by total weight: 15-35% of grease; the phospholipid contains animal phospholipid and plant phospholipid, and the content of sunflower phospholipid in the phospholipid is less than or equal to 0.9%; and 55 to 72% of water. The invention also relates to a preparation method of the concentrated emulsion, reconstituted milk, dry powder and the like. The structure of the emulsion is modified and optimized to achieve the purpose of non-thermal concentration, long-time heating is not needed in the process, the concentration multiple can reach about 7 times, the concentrated emulsion is good in stability, and the concentration process has no negative influence on the digestion rate of the emulsion lipid.

Description

technical field [0001] The invention belongs to the field of formula food for infants and young children, and in particular relates to a concentrated emulsion with low concentration of vegetable phospholipids and high lipid digestibility. 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 B Biointerfaces, 2015, 136, 329-39). The structure of milk fat globules in naturally occurring breast milk is as follows: triglycerides are surrounded by a 5-20 nm thick phospholipid trimolecular membrane, which is composed of phospholipids, glycoproteins, glycolipids and cholesterol; milk fat globule particle size range It is 0.1-12 microns, and the average particle size is 4.2 microns. Therefore,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/158
CPCA23C9/1528A23C9/1522A23C9/1526A23C9/152A23C9/158
Inventor 许晓兰徐仕翔徐学兵张虹
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com