A structured emulsion

Abstract

The present invention provides a structured emulsion comprising: 2-6% of an oil phase composition; 7-20% of a water-soluble composition; and 74-92% of water. The oil phase composition comprises a fatty acid composition comprising ≤45% saturated fatty acids, ≤50% monounsaturated fatty acids, and ≤30% polyunsaturated fatty acids; and the oil phase composition comprises 0.4-2.9% phospholipids, based on the total lipid mass. The structured emulsion or spray-dried powder reconstituted in water exhibits superior emulsion stability compared to frozen-thawed breast milk and significantly improves lipid digestion and absorption in infants compared to traditional infant formula.

Description

Technical Field

[0001] The invention belongs to the field of formula foods, and in particular relates to a formula structured emulsion. Background Art

[0002] Studies have shown that the particle size and lipid composition of milk fat globules significantly affect lipid enzymatic degradation and nutrient metabolism (Michalski, MC, Briard, V., Michel, F., et al. Journal of Dairy Science, 2005, 88, 1927-1940; Gallier, S., Vocking, K., Post, JA, et al. Colloids Surf B Biointerfaces, 2015, 136, 329-39). The structure of naturally occurring breast milk milk fat globules is as follows: triglycerides are surrounded by a 5-20 nm thick phospholipid trimer membrane composed of phospholipids, glycoproteins, glycolipids, and cholesterol. The particle size of milk fat globules ranges from 0.1 to 12 microns, with an average particle size of 4.2 microns. This structure allows lipase to more easily enter milk fat globules and bind to the triglycerides within them, resulting in a faster lipolysis rate and shorter gastric emptying time in breast milk (Lopez C, Ménard O. Colloids Surf B, 2011, 83:29-41). However, while the fat globules in reconstituted milk in traditional infant formula have a smaller particle size and a larger specific surface area, they are covered by a dense protein membrane that is relatively thick, reaching 20-100 nanometers. For lipase to bind to the triglycerides within, it must first enzymatically break down the protein membrane, resulting in a relatively slow lipolysis rate and a longer gastric emptying time in traditional infant formula.

[0003] Existing patents or patent applications for the preparation of micron-sized infant formula emulsions and structured milk fat globules containing phospholipid components mainly focus on the protection of the phospholipid content, sphingomyelin and cholesterol content in milk fat globules, as well as the protection of long-chain polyunsaturated fatty acids (LC-PUFA) and medium-chain fatty acids (MCFA) in fatty acids. Nutricia's two important patent applications, WO2016 / 163883A2 and US2018 / 0092376A1, disclose a method for preparing formula milk powder containing micron-sized fat globules. This method uses phospholipids derived from milk fat globule membrane proteins or butter powder as emulsifiers, and adopts low-speed shearing and low-pressure homogenization to prepare large-particle milk fat globules with a particle size of 2-6 microns. The fat in the fat globules is wrapped by a phospholipid monolayer containing phospholipids, proteins and cholesterol, which has the effects of promoting lipid absorption after meals in infants and young children, promoting gastric emptying in infants and young children, and controlling weight. Mead Johnson's patent application US20170231262A1 discloses a nutritional composition containing structured fat globules with a specific particle size and fatty acid composition and its use. The structured fat globules are fat globules with a particle size of 2-13 μm, composed of phospholipids, cholesterol, membrane proteins, and oils containing a certain amount of trans fatty acids, branched-chain fatty acids, and conjugated linoleic acid. They have the effect of promoting lipid digestion and promoting gastrointestinal motility. However, there are no reports on the effects of sterols (especially plant sterols) and phospholipid composition (PC, PI, PE, PS, and SM) on lipid enzymatic hydrolysis and absorption of infant formula emulsions. Summary of the Invention

[0004] The first aspect of the present invention provides a polar lipid composition for formula food, wherein the polar lipid composition comprises more than 60%, preferably more than 90%, of phospholipids, based on the total mass of the polar lipid composition; and the phospholipids comprise 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipids PI, and 10-25% sphingomyelin SM, based on the total mass of the phospholipids.

[0005] In one or more embodiments, the polar lipid composition further comprises sterol, or the polar lipid composition consists of phospholipids and sterol.

[0006] In one or more embodiments, the content of sterol in the polar lipid composition is 8-40%, preferably 20-37%, based on the total mass of the lipid composition.

[0007] In one or more embodiments, the sterols comprise cholesterol and phytosterols.

[0008] In one or more embodiments, the mass ratio of cholesterol to phytosterol is 0.2 to 0.6, preferably 0.25 to 0.58.

[0009] In one or more embodiments, the phospholipid is one or more of a plant-derived phospholipid and an animal-derived phospholipid.

[0010] In one or more embodiments, the plant-derived phospholipids include one or more of soybean-derived phospholipids, sunflower seed-derived phospholipids, rapeseed-derived phospholipids, peanut-derived phospholipids, rice-derived phospholipids, rice bran-derived phospholipids, sesame-derived phospholipids, flaxseed-derived phospholipids, safflower seed-derived phospholipids, palm seed-derived phospholipids, and tea seed-derived phospholipids.

[0011] In one or more embodiments, the animal-derived phospholipids include one or more of mammal-derived phospholipids, ruminant-derived phospholipids, aquatic animal-derived phospholipids, and poultry-derived phospholipids.

[0012] In one or more embodiments, the animal is an aquatic animal, including fish, shrimp, and shellfish.

[0013] In one or more embodiments, the fish comprises yellow croaker.

[0014] A second aspect of the present invention provides a grease composition, wherein the fatty acid composition of the grease composition comprises, based on the total mass of the fatty acids, a saturated fatty acid content of ≤45%, a monounsaturated fatty acid content of ≤50%, and a polyunsaturated fatty acid content of ≤30%.

[0015] In one or more embodiments, the fatty acid composition of the oil and fat composition has a saturated fatty acid content of 32-45%, preferably 32-38%, based on the total weight of the fatty acids.

[0016] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the content of the monounsaturated fatty acid is 25-50%, preferably 30-45%, more preferably 38-45%, based on the total weight of the fatty acids.

[0017] In one or more embodiments, the fatty acid composition of the oil and fat composition comprises 15-30% by weight of the total weight of the fatty acids, preferably 18-23% by weight of the polyunsaturated fatty acids.

[0018] In one or more embodiments, the solid fat content of the oil and fat composition at 30° C. does not exceed 7%.

[0019] In one or more embodiments, the fatty acid composition of the oil and fat composition has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0).

[0020] In one or more embodiments, the fatty acid composition of the oil and fat composition comprises oleic acid at a content of 25-45%, preferably 30-42%, and more preferably 38-42%.

[0021] In one or more embodiments, the fatty acid composition of the oil and fat composition comprises 18-25%, preferably 19-23% palmitic acid.

[0022] In one or more embodiments, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is at least 30%. Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is 30-60%, more preferably 30-55%.

[0023] In one or more embodiments, the fatty acid composition of the oil and fat composition comprises 10-25%, preferably 13-20%, and more preferably 16-20%.

[0024] In one or more embodiments, the oil composition comprises one or more of modified or unmodified oils of plant, animal and microbial origin.

[0025] In one or more embodiments, the vegetable-derived oil includes modified seed oil and / or unmodified seed oil.

[0026] In one or more embodiments, the seed oil is selected from at least one of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat.

[0027] In one or more embodiments, the modification comprises transesterification and / or fractionation.

[0028] In one or more embodiments, the animal-derived fat includes one or more of fats from cow's milk, fats from goat's milk, fats from buffalo's milk, fats from camel's milk, fats from aquatic animals (such as krill oil and fish oil), and fats in cow's milk protein, fats in goat's milk protein, fats in buffalo's milk protein, and fats in camel's milk protein.

[0029] In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils.

[0030] In one or more embodiments, the microbial-derived oil is selected from one or more of algae oil and fungal oil.

[0031] In one or more embodiments, the microbial-derived oil includes modified and / or unmodified oils.

[0032] In one or more embodiments, the oil composition further comprises at least one DHA and ARA selected from algae oil, fish oil, fungal oil, microbial oil and single-cell oil, wherein the content of DHA or ARA does not exceed 3% of the total lipids.

[0033] In one or more embodiments, the oil composition contains one or more of rice oil, structured fat, milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

[0034] In one or more embodiments, the oil composition contains structured fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, milk fat and sunflower oil.

[0035] In one or more embodiments, the oil composition contains rice oil, structural fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, or consists of them; preferably, based on the total weight of the oil composition, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%; more preferably, the oil composition contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil.

[0036] In one or more embodiments, the oil composition contains or consists of structural fat, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil; preferably, based on the total weight of the oil composition, the oil composition contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil; more preferably, the oil composition contains 43.2% structural fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil. Preferably, the structural fat is OPO structural fat.

[0037] In a third aspect, the present invention provides an oil phase composition, which comprises the polar lipid composition and the oil composition described in any embodiment of the present invention.

[0038] In one or more embodiments, the oil phase composition further contains an emulsifier.

[0039] In one or more embodiments, the emulsifier is present in an amount of 8-12% by weight based on the total weight of the oil phase composition.

[0040] In one or more embodiments, the emulsifier is a monoglyceride.

[0041] In one or more embodiments, the oil phase composition contains 0.4-2.9%, preferably 0.4-1.8% phospholipids, based on the total weight of the oil phase composition.

[0042] The fourth aspect of the present invention provides a structured emulsion, which comprises, based on the total mass of the structured emulsion:

[0043] The oil phase composition according to any embodiment of the present invention, 2-6%;

[0044] Water-soluble composition, 7-20%; and

[0045] Water, 74-91%.

[0046] In one or more embodiments, the fatty acid composition of the oil in the oil phase composition has a saturated fatty acid content of ≤45%, a monounsaturated fatty acid content of ≤50%, and a polyunsaturated fatty acid content of ≤30%, based on the total weight of the fatty acids.

[0047] In one or more embodiments, the fatty acid composition of the oil and fat has a saturated fatty acid content of 32-45%, preferably 32-38%, based on the total weight of the fatty acids.

[0048] In one or more embodiments, the fatty acid composition of the oil and fat has a monounsaturated fatty acid content of 25-50%, preferably 30-45%, and more preferably 38-45%, based on the total weight of the fatty acids.

[0049] In one or more embodiments, the fatty acid composition of the oil and fat comprises 15-30% polyunsaturated fatty acids, preferably 18-23%, based on the total weight of the fatty acids.

[0050] In one or more embodiments, the oil has a solid fat content of no more than 7% at 30°C.

[0051] In one or more embodiments, the fatty acid composition of the oil has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0).

[0052] In one or more embodiments, the fatty acid composition of the oil comprises oleic acid at a content of 25-45%, preferably 30-42%, and more preferably 38-42%.

[0053] In one or more embodiments, the fatty acid composition of the oil comprises 18-25% palmitic acid, preferably 19-23%.

[0054] In one or more embodiments, the ratio of palmitic acid at position 2 to total palmitic acid in the oil is at least 30%. Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is 30-60%, preferably 30-55%.

[0055] In one or more embodiments, the fatty acid composition of the oil comprises 10-25%, preferably 13-20%, and more preferably 16-20%.

[0056] In one or more embodiments, the oil comprises one or more of modified or unmodified oils of plant origin, animal origin, and microbial origin.

[0057] In one or more embodiments, the vegetable-derived oil includes modified seed oil and / or unmodified seed oil.

[0058] In one or more embodiments, the seed oil is selected from at least one of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat.

[0059] In one or more embodiments, the modification comprises transesterification and / or fractionation.

[0060] In one or more embodiments, the animal-derived fat includes one or more of fats from cow's milk, fats from goat's milk, fats from buffalo's milk, fats from camel's milk, fats from aquatic animals (such as krill oil and fish oil), and fats in cow's milk protein, fats in goat's milk protein, fats in buffalo's milk protein, and fats in camel's milk protein.

[0061] In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils.

[0062] In one or more embodiments, the microbial-derived oil is selected from one or more of algae oil and fungal oil.

[0063] In one or more embodiments, the microbial-derived oil includes modified and / or unmodified oils.

[0064] In one or more embodiments, the oil further comprises at least one DHA and ARA selected from algae oil, fish oil, fungal oil, microbial oil and single cell oil, wherein the content of DHA or ARA does not exceed 3% of the total lipids.

[0065] In one or more embodiments, the oil contains one or more of rice oil, structured fat, milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

[0066] In one or more embodiments, the oil contains structured fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, milk fat and sunflower oil.

[0067] In one or more embodiments, the oil contains rice oil, structural fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, or consists of them; preferably, based on the total weight of the oil, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%; more preferably, the oil contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil. In one or more embodiments, the oil contains or consists of structural fat, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil; preferably, based on the total weight of the oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil; more preferably, the oil contains 43.2% structural fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil. Preferably, the structural fat is OPO structural fat.

[0068] In one or more embodiments, the phospholipids contain 25-35% phosphatidylcholine (PC), 20-35% phosphatidylethanolamine (PE), 10-25% phosphatidylinositol (PI) and 10-25% sphingomyelin (SM), based on the total weight of the phospholipids.

[0069] In one or more embodiments, the structured emulsion comprises at least 0.1% sphingomyelin, based on the total mass of the oil phase composition.

[0070] In one or more embodiments, the structured emulsion further comprises ≤ 0.5% sterols based on total lipid weight.

[0071] In one or more embodiments, the sterols include cholesterol and phytosterols, wherein the mass ratio of cholesterol to phytosterols is 0.2 to 0.6, preferably 0.25 to 0.58.

[0072] In one or more embodiments, the oil phase composition further comprises a glycolipid.

[0073] In one or more embodiments, the glycolipids include one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids derived from microorganisms, algae, mammals, and plant cells.

[0074] In one or more embodiments, the water-soluble composition comprises 12-18% protein, 60-75% digestible carbohydrates, 0.5-3% complex vitamins and minerals, 0.1-1% stabilizers, and optionally ≤10% non-digestible oligosaccharides, based on the total mass of the water-soluble composition.

[0075] In one or more embodiments, the protein is selected from at least one of the following proteins: whey protein, casein, soy-derived protein from cow's milk or sheep's milk, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, soy-derived protein from cow's milk or sheep's milk.

[0076] In one or more embodiments, the legume-derived protein is selected from soy protein and / or pea protein.

[0077] In one or more embodiments, the grain protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein.

[0078] In one or more embodiments, the digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferably, more than 60% of the digestible carbohydrate is lactose.

[0079] In one or more embodiments, the stabilizer is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharide.

[0080] In one or more embodiments, the non-digestible oligosaccharide is selected from at least one of fructooligosaccharides, galacto-oligosaccharides, glucooligosaccharides, xylooligosaccharides, mannose oligosaccharides and cyclodextrin oligosaccharides.

[0081] In one or more embodiments, the vitamin minerals include at least one of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chloride, selenium, choline, and inositol.

[0082] A fifth aspect of the present invention provides a structured emulsion, which comprises, based on the total weight of the structured emulsion:

[0083] Plant lecithin, 0.01-0.15%;

[0084] Emulsifier, 0.2-1.8%;

[0085] Oil, 1.5-5%;

[0086] Skim milk powder, 1.5-3%;

[0087] Whey protein powder, 0.5-1%;

[0088] Cheese powder, 0.1-0.4%;

[0089] carbohydrates, 4-7%;

[0090] Multivitamin minerals, 0.1-0.4%;

[0091] Stabilizer, 0.04-0.08%; and

[0092] Water, 85-91% or the balance.

[0093] In one or more embodiments, the plant lecithin is sunflower lecithin and / or soybean lecithin, preferably sunflower lecithin.

[0094] In one or more embodiments, the structured emulsion comprises, based on the total weight of the phospholipids contained in the structured emulsion, 25-35% of phosphatidylcholine (PC), 20-35% of phosphatidylethanolamine (PE), 10-25% of phosphatidylinositol (PI), and 10-25% of sphingomyelin (SM).

[0095] In one or more embodiments, the structured emulsion contains sterols; preferably, the content of sterols is 0.2-0.3% based on the total lipids contained in the structured emulsion.

[0096] In one or more embodiments, the sterols comprise cholesterol and phytosterols.

[0097] In one or more embodiments, the mass ratio of cholesterol to phytosterol is 0.2 to 0.6, preferably 0.25 to 0.58.

[0098] In one or more embodiments, the oil content is 1.8-3.5%.

[0099] In one or more embodiments, the fatty acid composition of the oil has a saturated fatty acid content of ≤45%, a monounsaturated fatty acid content of ≤50%, and a polyunsaturated fatty acid content of ≤30%, based on the total weight of the fatty acids.

[0100] In one or more embodiments, the fatty acid composition of the oil and fat has a saturated fatty acid content of 32-45%, preferably 32-38%, based on the total weight of the fatty acids.

[0101] In one or more embodiments, the fatty acid composition of the oil and fat has a monounsaturated fatty acid content of 25-50%, preferably 30-45%, and more preferably 38-45%, based on the total weight of the fatty acids.

[0102] In one or more embodiments, the fatty acid composition of the oil and fat comprises 15-30% polyunsaturated fatty acids, preferably 18-23%, based on the total weight of the fatty acids.

[0103] In one or more embodiments, the oil has a solid fat content of no more than 7% at 30°C.

[0104] In one or more embodiments, the fatty acid composition of the oil has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0).

[0105] In one or more embodiments, the fatty acid composition of the oil comprises oleic acid at a content of 25-45%, preferably 30-42%, and more preferably 38-42%.

[0106] In one or more embodiments, the fatty acid composition of the oil comprises 18-25% palmitic acid, preferably 19-23%.

[0107] In one or more embodiments, the ratio of palmitic acid at position 2 to total palmitic acid in the oil is at least 30%. Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is 30-60%, preferably 30-55%.

[0108] In one or more embodiments, the fatty acid composition of the oil comprises 10-25%, preferably 13-20%, and more preferably 16-20%.

[0109] In one or more embodiments, the oil comprises one or more of modified or unmodified oils of plant origin, animal origin, and microbial origin.

[0110] In one or more embodiments, the vegetable-derived oil includes modified seed oil and / or unmodified seed oil.

[0111] In one or more embodiments, the seed oil is selected from at least one of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat.

[0112] In one or more embodiments, the modification comprises transesterification and / or fractionation.

[0113] In one or more embodiments, the animal-derived fat includes one or more of fats from cow's milk, fats from goat's milk, fats from buffalo's milk, fats from camel's milk, fats from aquatic animals (such as krill oil and fish oil), and fats in cow's milk protein, fats in goat's milk protein, fats in buffalo's milk protein, and fats in camel's milk protein.

[0114] In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils.

[0115] In one or more embodiments, the microbial-derived oil is selected from one or more of algae oil and fungal oil.

[0116] In one or more embodiments, the microbial-derived oil includes modified and / or unmodified oils.

[0117] In one or more embodiments, the oil further comprises at least one DHA and ARA selected from algae oil, fish oil, fungal oil, microbial oil and single cell oil, wherein the content of DHA or ARA does not exceed 3% of the total lipids.

[0118] In one or more embodiments, the oil contains one or more of rice oil, structured fat, milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

[0119] In one or more embodiments, the oil contains structured fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, milk fat and sunflower oil.

[0120] In one or more embodiments, the oil contains rice oil, structural fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, or consists of them; preferably, based on the total weight of the oil, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%; more preferably, the oil contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil. In one or more embodiments, the oil contains or consists of structural fat, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil; preferably, based on the total weight of the oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil; more preferably, the oil contains 43.2% structural fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil. Preferably, the structural fat is OPO structural fat.

[0121] In one or more embodiments, the cheese powder is cow's cheese powder.

[0122] In one or more embodiments, the carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferably, more than 60% of the digestible carbohydrate is lactose.

[0123] In one or more embodiments, the stabilizer is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharide.

[0124] In one or more embodiments, the vitamin minerals include at least one of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chloride, selenium, choline, and inositol.

[0125] In one or more embodiments, the emulsifier is monoglyceride.

[0126] In one or more embodiments, the structured emulsion comprises 2-6% of oil-soluble components, 7-20% of water-soluble components, and 74-91% of water.

[0127] In one or more embodiments, the oil-soluble component includes oil, phospholipids, and an emulsifier.

[0128] In one or more embodiments, the water-soluble components include: protein, carbohydrates, complex vitamins and minerals, and stabilizers.

[0129] In one or more embodiments, the water-soluble component comprises 12-18% protein, 60-75% digestible carbohydrates, 0.5-3% complex vitamins and minerals, and 0.1-1% stabilizer, based on the total mass of the water-soluble component.

[0130] A sixth aspect of the present invention provides a method for preparing a structured emulsion, comprising the following steps:

[0131] (1) mixing oil-soluble components to provide an oil phase composition;

[0132] (2) mixing the water-soluble components with water to obtain an aqueous phase composition; and

[0133] (3) emulsifying the oil phase composition and the water phase composition to obtain the structured emulsion.

[0134] In one or more embodiments, the method further comprises sterilizing the emulsion.

[0135] In one or more embodiments, step (3) comprises: mixing the oil phase composition and the aqueous phase, and emulsifying the mixture by one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification.

[0136] In one or more embodiments, shear emulsification is adopted, the shear rate is 3000-20000 rpm, and the shear time is 1-15 min; preferably, the shear rate is 3000-10000 rpm, and the shear time is 1-5 min.

[0137] In one or more embodiments, ultrasonic emulsification is performed with an ultrasonic power density of 60-300 W / cm 2 , the ultrasonic treatment time is 1-20min.

[0138] In one or more embodiments, step (3) comprises: mixing the oil phase composition and the aqueous phase, followed by shearing, and / or homogenizing, and / or microfluidization. In one or more embodiments, the shear rate is 3,000-20,000 rpm, the shear time is 1-15 min, the microfluidization pressure is 10-600 bar, and the cycle is repeated three or more times; the homogenization pressure is 10-600 bar, and the cycle is repeated three or more times.

[0139] In one or more embodiments, the step (3) comprises: mixing the oil phase composition and the aqueous phase and then performing dual-channel or multi-channel microfluidic processing, or directly performing dual-channel or multi-channel microfluidic processing on the oil phase composition and the aqueous phase without pre-mixing.

[0140] In one or more embodiments, the oil phase composition and the aqueous phase are mixed at a temperature of 33-38°C (e.g., placed in a water bath at this temperature) and stirred for less than 20 minutes, followed by shearing and homogenization; preferably, the shear rate is ≤4000 rpm, and the homogenization pressure of the homogenization is ≤20 bar.

[0141] In one or more embodiments, the oil phase composition and the water phase are mixed at room temperature, and then sheared and homogenized; preferably, the shear rate is ≥8000 rpm, and the homogenization pressure is ≥150 bar.

[0142] In one or more embodiments, the sterilization is pasteurization or high temperature flash sterilization or ultra-high pressure sterilization.

[0143] In one or more embodiments, the colostrum is pasteurized by heating the colostrum at 60° C. to 85° C. for 15 seconds to 30 minutes.

[0144] In one or more embodiments, the step (4) is to sterilize the colostrum by keeping it at 110-140° C. for 1-30 seconds.

[0145] In one or more embodiments, the step (4) is to sterilize the primary emulsion by ultrahigh pressure at a pressure of 100-800 MPa for 5-30 minutes.

[0146] In one or more embodiments, the step (1) is to mix the phospholipids and the oil composition, and stir in a water bath at 60±5° C. to form an oil phase.

[0147] In one or more embodiments, the step (2) is to mix the water-soluble components with water, and stir in a water bath below 35° C. to form an aqueous phase; wherein the water-soluble components include protein, carbohydrates, complex microbial minerals and stabilizers.

[0148] In one or more embodiments, the structured emulsion is as described in any one of the embodiments of the fourth and fifth aspects of the present invention.

[0149] A seventh aspect of the present invention provides a method for preparing a powder composition, the method comprising the steps of:

[0150] (1) providing a structured emulsion;

[0151] (2) Drying the structured emulsion.

[0152] In one or more embodiments, the drying comprises one or more of spray drying, vacuum freeze drying, or cold air spray drying.

[0153] In one or more embodiments, the spray drying has an air inlet temperature of 120-200°C and an air outlet temperature of 60-110°C.

[0154] In one or more embodiments, the cold air spray drying has an inlet air temperature of 70-110°C and an outlet air temperature of 35-50°C.

[0155] In one or more embodiments, the structured emulsion is as described in any one of the embodiments of the fourth and fifth aspects of the present invention.

[0156] The eighth aspect of the present invention provides a food composition, which comprises the polar lipid composition described in the present invention; or the oil and fat composition described in the present invention; or the oil phase composition described in the present invention; or the structured emulsion described in the present invention; or the structured emulsion prepared by the method described in the present invention; or the powder composition prepared by the method described in the present invention.

[0157] In one or more embodiments, the food composition is in the form of an emulsion or a powder.

[0158] In one or more embodiments, the food composition is in the form of a tablet, a block, a capsule, a pill, or a semi-emulsion.

[0159] In one or more embodiments, the food composition is a nutritional supplement.

[0160] A ninth aspect of the present invention provides a method for promoting digestion and absorption in animals, the method comprising using the food of the present invention as part or all of the food ingested by the animal.

[0161] In one or more preferred embodiments, the animal includes mammals and ruminants. Preferably, the mammal is a human.

[0162] In one or more preferred embodiments, the humans include infants, pregnant women, middle-aged and elderly people, and people with weakened immune systems. DETAILED DESCRIPTION

[0163] To facilitate understanding of the features and effects of the present invention by those skilled in the art, the following provides a general description and definition of the terms and expressions used in the specification and claims. Unless otherwise indicated, all technical and scientific terms used herein have the ordinary meanings as understood by those skilled in the art regarding the present invention. In the event of conflict, the definitions in this specification shall prevail.

[0164] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0165] Herein, all features such as amounts, amounts, and concentrations defined in numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to include and specifically disclose all possible subranges and individual values within the range (including integers and fractions).

[0166] In this document, for the sake of brevity, not all possible combinations of the various technical features in each embodiment or example are described. Therefore, as long as there are no contradictions in the combination of these technical features, the various technical features in each embodiment or example can be combined in any way, and all possible combinations should be considered to be within the scope of this specification.

[0167] Polar lipid composition

[0168] The present invention provides a polar lipid composition for formula food. Herein, formula food has a well-known meaning in the art. In certain embodiments, the formula food is an infant formula food, or a complete nutritional formula food, or a special medical purpose formula food.

[0169] The polar lipid composition of the present invention contains phospholipids. Herein, the phospholipid component in the polar lipid composition can be a phospholipid product of plant origin and / or a phospholipid product of animal origin. The phospholipid product of plant origin can include one or more of a phospholipid product of soybean origin, a phospholipid product of sunflower seed origin, a phospholipid product of rapeseed origin, a phospholipid product of peanut origin, a phospholipid product of rice origin, a phospholipid product of rice bran origin, a phospholipid product of sesame origin, a phospholipid product of flaxseed origin, a phospholipid product of safflower seed origin, a phospholipid product of palm seed origin, and a phospholipid product of oil tea seed origin.

[0170] In some embodiments, the phospholipids in the polar lipid composition of the present invention are sunflower lecithin and / or soybean lecithin, and also contain sphingomyelin.

[0171] The animal-derived phospholipid products include terrestrial animal-derived phospholipid products, such as egg phospholipids, and aquatic animal-derived phospholipid products, such as fish, shrimp and shellfish-derived phospholipid products. The fish may be, for example, yellow croaker.

[0172] The polar lipid composition of the present invention can be prepared using one or more phospholipid products from the same source and / or different sources. Typically, based on its total mass, the polar lipid composition of the present invention can comprise more than 60%, preferably more than 70%, more preferably more than 80%, more preferably more than 90% of the phospholipid component.

[0173] In a preferred embodiment, the polar lipid composition of the present invention contains phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipid PI and sphingomyelin SM. Typically, based on the total mass of phospholipids, the phospholipids contain 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, and 10-25% sphingomyelin SM. Based on the total mass of phospholipids, the preferred PC content is 28-33%, the preferred PE content is 23-30%, the preferred PI content is 15-20%, and the preferred SM content is 10-15%. Preferably, based on the total mass of phospholipids, the PC content is 31-32%; the PE content is 26-27%; the PI content is 16.5-17.5%; and the SM content is 12-13%.

[0174] The polar lipid composition of the present invention further comprises sterols. The sterols may be cholesterol and / or phytosterols, preferably a mixture of cholesterol and phytosterols. The sterol content in the polar lipid composition may be 8-40%, for example 20-37%, based on the total mass of the lipid composition. When a mixture of cholesterol and phytosterols is used, the mass ratio of cholesterol to phytosterols may be 0.2-0.6, preferably 0.25-0.58.

[0175] In some embodiments of the present invention, the polar lipid composition contains phospholipids and sterols. More specifically, some polar lipid compositions of the present invention contain phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipid PI and sphingomyelin SM as well as cholesterol and phytosterols. In these embodiments, based on the total mass of phospholipids, the content of phosphatidylcholine is 25-35%, preferably 28-33%, the content of phosphatidylethanolamine is 20-35%, preferably 23-30%, the content of inositol phospholipid is 10-30%, preferably 15-20%, and the content of sphingomyelin is 10-25%, preferably 10-15%; based on the total mass of the polar lipid composition, the sum of the content of cholesterol and phytosterol is 8-40%, preferably 20-37%, and the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.

[0176] The polar lipid composition of the present invention can be provided by using a mixture of one or more plant phospholipid products and one or more animal phospholipid products. In a preferred embodiment, the polar lipid composition of the present invention comprises sunflower lecithin and cheese powder (preferably cow's cheese powder). Preferably, the mass ratio of the animal phospholipid product to the plant phospholipid product can be in the range of (9-12):1.

[0177] Grease composition

[0178] The present invention also provides a fat composition for a nutritional composition, wherein the fatty acid composition comprises a saturated fatty acid (SFA) content of ≤45%, a monounsaturated fatty acid (MUFA) content of ≤50%, and a polyunsaturated fatty acid (PUFA) content of ≤30%. The fatty acid composition of the fat composition comprises an SFA content of 32-45%, preferably 38-45%, a monounsaturated fatty acid content of 25-50%, preferably 30-45%, and a polyunsaturated fatty acid content of 15-30%, preferably 20-25%.

[0179] Preferably, the fatty acid composition of the oil and fat composition of the present invention comprises oleic acid, palmitic acid, and linoleic acid. Preferably, the fatty acid composition of the oil and fat composition of the present invention comprises 25-45%, preferably 30-42%, and more preferably 38-42% oleic acid; 18-25%, preferably 19-23% palmitic acid; and 10-25%, preferably 13-20%, and more preferably 16-20% linoleic acid. Preferably, the mass ratio of oleic acid:palmitic acid:linoleic acid is (1.5-2.5):1:(0.8-1.3), preferably (1.7-2.1):1:(0.7-1.0).

[0180] Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is at least 30%. Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is 30-60%, preferably 30-55%.

[0181] The grease composition of the present invention can contain one or more of the modified (such as through transesterification and / or fractionation) grease or non-modified grease of plant origin, animal origin and microorganism.Plant-derived grease can be seed grease, including but not limited to soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil and cottonseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat or any multiple mixture.In the present invention, the grease of animal origin includes one or more of the grease in milk source, goat milk source, buffalo milk source, camel milk source, aquatic animal source (such as fish oil and krill oil), and one or more of the grease in milk protein, goat milk protein, buffalo milk protein and camel milk protein.The grease of microbial origin includes one or more of algae oil and fungal oil.

[0182] In some embodiments, the oil composition of the present invention contains one or more of rice oil, structured lipids, beef fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algae oil. Preferably, the oil composition of the present invention contains structured lipids, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, beef fat, and sunflower oil. Preferably, the structured lipid is an OPO structured lipid.

[0183] In some preferred embodiments, the oil composition contains rice oil, structural fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, or consists of them; preferably, based on the total weight of the oil composition, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%; more preferably, the oil composition contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil.

[0184] In some preferred embodiments, the oil composition contains, or consists of, structural fats, beef fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil; preferably, based on the total weight of the oil composition, the oil composition contains 41-45% structural fats, 8-11% beef fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil; more preferably, the oil composition contains 43.2% structural fats, 9.6% beef fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil.

[0185] Typically, the solid fat content of the oil and fat composition of the present invention at 30° C. does not exceed 7%, for example, is between 5-6.5%.

[0186] The grease composition of the present invention is particularly suitable for formulating the structured emulsions described herein.

[0187] Oil phase composition

[0188] The present invention also provides an oil phase composition comprising the polar lipid composition described herein and a fat composition. Preferably, the oil phase composition comprises 0.4-2.9%, preferably 0.4-1.8%, of the phospholipids in the polar lipid composition described herein, based on the mass of the total lipids contained in the oil phase composition.

[0189] In a preferred embodiment, the oil composition contains one or more of rice oil, structured fat, beef fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algae oil. Preferably, the oil composition of the present invention contains structured fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, beef fat, and sunflower oil. Preferably, the structured fat is an OPO structured fat. In some preferred embodiments, the oil composition contains rice oil, structural fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, or consists of them; preferably, based on the total weight of the oil composition, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%; more preferably, the oil composition contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil. In some preferred embodiments, the oil composition contains, or consists of, structural fats, beef fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil; preferably, based on the total weight of the oil composition, the oil composition contains 41-45% structural fats, 8-11% beef fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil; more preferably, the oil composition contains 43.2% structural fats, 9.6% beef fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil.

[0190] In some embodiments, the oil phase composition contains sterols. Based on the total lipid content of the oil phase composition, the sterol content is 0.1-0.5%, preferably 0.15-0.30%. Preferably, the sterols include cholesterol and phytosterols. Preferably, the mass ratio of cholesterol to phytosterols is 0.2-0.6, preferably 0.25-0.58.

[0191] The oil phase composition may also contain other ingredients conventionally added to oil compositions, including emulsifiers and stabilizers. For example, in certain embodiments, the oil phase composition may contain 8-12% of an emulsifier, such as monoglyceride, lecithin, citric acid mono- and diglycerides, or any combination thereof, accounting for 8-12% of the total weight of the oil phase composition.

[0192] In some embodiments, the oil phase composition of the present invention may also contain glycolipids. Suitable glycolipids include, but are not limited to, glycolipids derived from microorganisms, algae, mammals, and plant cells, such as one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids. When included, the amount of glycolipid may be 3.0% or greater, based on the total weight of the oil phase composition.

[0193] Structured emulsion

[0194] The structured emulsion provided by the present invention comprises the oil phase composition described herein, a water-soluble component, and water. The water-soluble component that can be used in the structured emulsion of the present invention can be a water-soluble component conventionally used in the art to prepare structured emulsions, including but not limited to proteins, carbohydrates, complex microbial minerals, and stabilizers.

[0195] The protein can be a protein conventionally added to formula milk powder, including but not limited to whey protein, casein, bean-derived protein, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, or soy-derived protein from cow's milk or goat's milk. The bean-derived protein can be soy protein and / or pea protein. Cereal protein includes but is not limited to one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein. The protein content in the water-soluble component of the present invention is generally 12-18%.

[0196] The protein in the water-soluble component can be derived from skimmed milk powder, whey protein powder, and cheese powder. Skimmed milk powder, whey protein powder, and cheese powder commonly known in the art for use in infant formula can be used to prepare the structured emulsion of the present invention. The preferred cheese powder is cow's milk cheese powder.

[0197] Carbohydrates include digestible carbohydrates and indigestible carbohydrates. Digestible carbohydrates are generally sugars conventionally added to formula milk powder, including but not limited to at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup. Preferably, more than 60% of the digestible carbohydrates are lactose. Indigestible carbohydrates are generally indigestible oligosaccharides, including at least one of fructooligosaccharides, galacto-oligosaccharides, glucose-oligosaccharides, xylooligosaccharides, manno-oligosaccharides and cyclodextrin oligosaccharides. In the water-soluble components of the present invention, the total content of digestible carbohydrates is generally 60-75%, preferably 60-70%, and the total content of indigestible carbohydrates is ≤10%.

[0198] In the present invention, the vitamins include one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, and biotin. The minerals include at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, and selenium. The composite microbial minerals may also include choline and / or inositol. Typically, the composite microbial mineral content in the water-soluble component of the present invention is greater than 1.0%, preferably 1.2-3%.

[0199] In the present invention, the stabilizer can be a stabilizer conventionally added to formula milk powder, including but not limited to one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide. The content of the stabilizer in the water-soluble component of the present invention is generally 0.1-1%.

[0200] In a preferred embodiment, based on its total weight, the water-soluble composition of the present invention comprises 12-18% protein, 60-75% digestible carbohydrates, 1-3% complex vitamins and minerals, 0.1-1% stabilizer and ≤10% indigestible oligosaccharides.

[0201] The total content of water-soluble components in the structured emulsion of the present invention may be 7-20%, such as 7-15% or 7-12%, based on the total weight.

[0202] The content of the oil phase composition in the structured emulsion of the present invention may be 2-6%, such as 2-4.5%, based on the total weight thereof.

[0203] In some embodiments, the structured emulsion of the present invention contains 2-6% of the oil phase composition, 7-20% of the water-soluble composition, and 74-91% of water, based on its total weight. In some embodiments, the structured emulsion of the present invention contains 2-4.5% of the oil phase composition, 7-12% of the water-soluble composition, and the balance of water.

[0204] In some embodiments, the structured emulsion of the present invention contains, based on the total weight of the structured emulsion: plant lecithin, 0.01-0.15%; emulsifier, 0.2-1.8%; oil, 1.5-5%, preferably 1.8-3.5%; skim milk powder, 1.5-3%; whey protein powder, 0.5-1%; cheese powder (preferably cow's cheese powder), 0.1-0.4%; carbohydrates, 4-7%; complex vitamins and minerals, 0.1-0.4%; stabilizer, 0.04-0.08%; and 85-91% or the remainder of water.

[0205] Preferably, the plant phospholipid is sunflower lecithin and / or soybean lecithin, preferably sunflower lecithin. Preferably, in the structured emulsion, based on the total weight of the phospholipids contained in the structured emulsion, the content of phosphatidylcholine (PC) is 25-35%, the content of phosphatidylethanolamine (PE) is 20-35%, the content of phosphatidylinositol (PI) is 10-25%, and the content of sphingomyelin (SM) is 10-25%.

[0206] Preferably, the structured emulsion contains sterols; preferably, the sterol content is 0.2-0.3% based on the total lipid content of the structured emulsion. Preferably, the sterols include cholesterol and phytosterols. Preferably, the mass ratio of cholesterol to phytosterols is 0.2-0.6, preferably 0.25-0.58.

[0207] Preferably, the oil is the oil composition described in any embodiment herein; the plant lecithin, emulsifier, carbohydrate, complex vitamin mineral and stabilizer are as described in any embodiment herein.

[0208] Preferably, the fatty acid composition of the oil comprises, based on the total weight of the fatty acids, a saturated fatty acid content of ≤45%, a monounsaturated fatty acid content of ≤50%, and a polyunsaturated fatty acid content of ≤30%. Preferably, the saturated fatty acid content of the oil comprises, based on the total weight of the fatty acids, 32-45%, preferably 32-38%. Preferably, the monounsaturated fatty acid content of the oil comprises, based on the total weight of the fatty acids, 25-50%, preferably 30-45%, and more preferably 38-45%. Preferably, the polyunsaturated fatty acid content of the oil comprises, based on the total weight of the fatty acids, 15-30%, preferably 18-23%. Preferably, the solid fat content of the oil at 30°C does not exceed 7%.

[0209] Preferably, in the fatty acid composition of the oil, the mass ratio of oleic acid: palmitic acid: linoleic acid is (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). Preferably, in the fatty acid composition of the oil, the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%. Preferably, in the fatty acid composition of the oil, the content of palmitic acid is 18-25%, preferably 19-23%. Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil is at least 30%. Preferably, the ratio of palmitic acid at position 2 to total palmitic acid in the oil composition is 30-60%, preferably 30-55%. Preferably, in the fatty acid composition of the oil, the content of linoleic acid is 10-25%, preferably 13-20%, more preferably 16-20%.

[0210] Preferably, the oil contains one or more of rice oil, structured fat, beef fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil. Preferably, the oil contains structured fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, beef fat and sunflower oil. In some preferred embodiments, the oil contains rice oil, structural fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, or consists of them; preferably, based on the total weight of the oil, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%; more preferably, the oil contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil. In a preferred embodiment, the oil contains or consists of structural fat, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil; preferably, based on the total weight of the oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil; more preferably, the oil contains 43.2% structural fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil. Preferably, the structural fat is OPO structural fat.

[0211] In one or more embodiments, in the structured emulsion, based on the total weight of the water-soluble components, the water-soluble components comprise 12-18% protein, 60-75% digestible carbohydrates, 0.5-3% complex vitamins and minerals, and 0.1-1% stabilizer.

[0212] Preparation method

[0213] The preparation method of the structured emulsion of the present invention comprises the following steps:

[0214] (1) mixing oil-soluble components to provide the oil phase composition of the present invention;

[0215] (2) mixing the water-soluble component with water to obtain an aqueous phase composition;

[0216] (3) The oil phase composition and the water phase composition are mixed and emulsified to obtain an emulsion.

[0217] In a preferred embodiment, the method further comprises step (4): sterilizing the emulsion.

[0218] In a preferred embodiment, the structured emulsion is a structured emulsion as described in any embodiment herein.

[0219] In step (1) above, the oil-soluble components include phospholipids, oils, and other optional components (such as emulsifiers, glycolipids, etc.). The phospholipids, oils, emulsifiers, glycolipids, etc. are preferably as described in any embodiment herein. Preferably, after mixing the oil-soluble components, the mixture is stirred at a temperature of 35-60°C to form an oil phase composition, i.e., the oil phase.

[0220] In step (2) above, water-soluble ingredients such as a protein source material, carbohydrates, complex microbial minerals, and stabilizers can be mixed with water and stirred at 33-38°C (preferably in a water bath at this temperature) to form an aqueous phase. The protein source material can be, for example, skim milk powder, whey protein powder, and cheese powder as described herein.

[0221] In some embodiments, in the above step (3), the oil phase composition and the aqueous phase composition may be mixed and then treated by one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification. When shear emulsification is used, the shear rate may be 3000-20000 rpm and the shear time may be 1-15 min; preferably, the shear rate is 3000-10000 rpm and the shear time is 1-5 min; when ultrasonic emulsification is used, the ultrasonic power density may be 60-300 W / cm 2 , the ultrasonic treatment time can be 1-20min.

[0222] In some embodiments, in step (3), the oil phase composition and the aqueous phase composition may be mixed and then subjected to shearing, and / or homogenization, and / or microfluidization emulsification. Preferably, the shear rate is 3,000-20,000 rpm; the shear time is 1-15 min; the microfluidization pressure is 10-500 bar, and the cycle is repeated three or more times; the homogenization pressure is 10-500 bar, and the cycle is repeated three or more times.

[0223] In some embodiments, in the above step (3), the oil phase composition and the water phase composition are not mixed or are mixed and then processed by dual-channel or multi-channel microfluidics.

[0224] In some embodiments, in step (3), the oil phase and the aqueous phase are mixed at a temperature of 33-38°C (e.g., in a water bath at that temperature) and stirred for less than 20 minutes before shearing and homogenizing. Preferably, the shear rate is ≤4000 rpm, the shear time is 1-5 minutes, and the homogenization pressure is ≤20 bar, and 1-5 homogenization operations may be performed.

[0225] In some embodiments, the oil phase composition and the water phase are mixed at room temperature, and then sheared and homogenized; preferably, the shear rate is ≥8000 rpm, and the homogenization pressure is ≥150 bar.

[0226] In step (4), sterilization can be pasteurization, high-pressure flash sterilization, or autoclaving. In some embodiments, the primary emulsion is pasteurized by incubating at 60-85°C for 15 seconds to 30 minutes. In other embodiments, the emulsion obtained in step (3) is incubated at 110-140°C for 1-30 seconds to perform high-temperature flash sterilization. Alternatively, the emulsion obtained in step (3) can be ultra-high pressure sterilized by maintaining a pressure of 100-600 MPa for 5-30 minutes.

[0227] The present invention also provides a method for preparing a food composition, comprising the steps of: (1) providing the emulsion of the present invention; and (2) drying the emulsion of step (1).

[0228] Drying methods include, but are not limited to, one or more of conventional high-temperature spray drying, electrostatic low-temperature spray drying, vacuum freeze drying, and cold air spray drying. In some embodiments, the structured emulsion is dried using a spray drying method. The inlet air temperature for spray drying may be 120-200°C, and the outlet air temperature may be 60-110°C.

[0229] In some embodiments, the inlet air temperature of the cold air spray drying is 70-110°C, and the outlet air temperature is 35-50°C.

[0230] Other Products

[0231] Therefore, in some embodiments, the present invention also provides a dry powder obtained by drying the structured emulsion of the present invention, namely, the food composition described above. In some embodiments, the food composition of the present invention comprises, based on its total weight, 15-30% fat; 0.05-1.0% phospholipid component, preferably 0.1-0.5%; 20-28% protein component; 40-55% carbohydrate; 0.1-0.8% stabilizer; 0.8-2.0% vitamin and mineral complex; and 2-4% emulsifier. Preferably, the fat is the fat composition described in any embodiment of the present invention; preferably, the phospholipid component is the polar lipid composition described in any embodiment of the present invention; and preferably, the protein component is skim milk powder, whey protein powder, and cheese powder. It should be understood that cheese powder contains sphingomyelin, which, in the context of the present invention, is considered a phospholipid component. In some embodiments, the food composition of the present invention contains, based on its total mass: oil, 15-30%; vegetable lecithin, 0.05-0.3%; skim milk powder, 13-18%; whey protein powder, 5-8%; cheese powder, 0.8-2.5%; carbohydrates, 40-55%; stabilizer, 0.1-0.8%; complex vitamins and minerals, 0.8-2.0%; and emulsifier, 2-4%.

[0232] Preferably, the dry powder of the present invention is milk powder.

[0233] The present invention also provides a water-reconstituted milk, which contains the dry powder (milk powder) of the present invention and is prepared by dissolving the dry powder in water.

[0234] The present invention also provides a food composition, characterized in that the food composition comprises the polar lipid composition described in the present invention; or comprises the oil and fat composition described in the present invention; or comprises the oil phase composition described in the present invention; or comprises the structured emulsion described in the present invention; or comprises the structured emulsion prepared by the method described in the present invention; or comprises the food composition described in the present invention; or comprises the food composition prepared by the method described in the present invention.

[0235] In some embodiments, the food composition is in the form of an emulsion or a powder. The food composition can also be in the form of a sheet, a block, a capsule, a pill, or a semi-emulsion.

[0236] In some embodiments, the food composition is a nutritional supplement.

[0237] The food composition of the present invention can be used as a food product or a food supplement or for the manufacture of a food product (or food) or a food supplement. Accordingly, the present invention relates to a food product or a food supplement comprising the food composition of the present invention or consisting essentially of the food composition of the invention (or comprising an emulsion formed by the redispersion of the food composition of the present invention).

[0238] In the present invention, the food product can be consumed by different groups, including but not limited to mammals, ruminants, poultry and humans.

[0239] According to the present invention, a method for preparing a food product or a food supplement comprises adding the food composition of the present invention to a raw material for preparing the food product or food supplement during the preparation process. The food composition of the present invention can be mixed with one or more food ingredients and / or supplements to prepare the food product or food supplement of the present invention.

[0240] The food product or food supplement can be used directly or mixed with an aqueous medium before use. The aqueous medium can be water, milk (such as whole milk, semi-fat or skim milk), yogurt, beverages (such as soft drinks, such as fruit juice), soy milk beverages, rice beverages, plant-based beverages, milkshakes, coffee or tea. In some embodiments, the food product of the present invention is a formula food.

[0241] Other methods and uses

[0242] The present invention also provides a method for promoting digestion and absorption in animals, comprising using the food product or food supplement described herein as part or all of the food ingested by the animal. The present invention also provides the use of the polar lipid composition, oil and fat composition, oil phase composition, structured emulsion, food composition, food composition, food product, and food additive described herein in preparing food that promotes digestion and absorption in animals. The animals include mammals and ruminants. The mammals include humans. In some embodiments, the humans include infants, pregnant women, the elderly, and people with weakened immune systems. In some embodiments, the food is a formula food.

[0243] The water-reconstituted emulsion of the structured emulsion or spray-dried powder of the present invention has the following advantages:

[0244] (1) Freeze-thawed milk has better emulsion stability than breast milk;

[0245] (2) Compared with traditional infant formula, it significantly improves the lipid digestion and absorption of infants and young children.

[0246] The following examples further illustrate the present invention, but the present invention is not limited by the following contents. The embodiments in the present description are only used to illustrate the present invention and do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims. Any omissions, substitutions, or modifications made by those skilled in the art based on the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0247] The following examples were prepared using conventional instruments and equipment in the art. Experimental methods in the following examples, where specific conditions are not specified, were generally performed under conventional conditions or according to the conditions recommended by the manufacturer. All raw materials used in the following examples were commercially available products unless otherwise specified. Throughout the present specification and the following examples, unless otherwise specified, "%" indicates percentage by weight, "part" indicates parts by weight, and "ratio" indicates weight ratio.

[0248] Source of raw materials

[0249] Skimmed milk powder: Fonterra, New Zealand;

[0250] Whey protein concentrate powder: Fonterra, New Zealand;

[0251] Lactose: Leprino Foods, USA;

[0252] Plant lecithin: Yihai Kerry;

[0253] Vegetable oil: Shanghai Kerry Food Industry Co., Ltd.

[0254] DHA algae oil: Jiabiyu Biotechnology (Wuhan) Co., Ltd.

[0255] ARA single cell oil: Jiabiyu Biotechnology (Wuhan) Co., Ltd.;

[0256] Locust bean gum: DuPont, USA;

[0257] Carrageenan: Danisco, USA;

[0258] Vitamin and mineral premix: provided by Yili Group;

[0259] Cow’s milk cheese powder: Fonterra, New Zealand, model Lipid-100.

[0260] Example 1

[0261] Step (1): Weigh 0.22 g sunflower lecithin, 3.96 g monoglyceride, and 33.2 g oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0262] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0263] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0264] Step (4): The emulsion was kept in a water bath at 65° C. for 30 min for pasteurization, and then cooled to room temperature to obtain the structured emulsion of Example 1.

[0265] Example 2

[0266] The structured emulsion and spray-dried powder were prepared as follows:

[0267] Step (1): Weigh 0.11 g of sunflower lecithin, 3.96 g of monoglyceride, and 33.2 g of oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0268] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 1.3 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 871.55 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0269] Step (3): mixing the oil phase and the water phase, stirring in a 35°C water bath for 15 minutes, and then shearing and homogenizing at a shear rate of 3000 rpm, a shear time of 3 minutes, and a homogenization condition of 20 bar for 3 times; and

[0270] Step (4): The emulsion was kept in a water bath at 65° C. for 30 min for pasteurization, and then cooled to room temperature to obtain the structured emulsion of Example 2.

[0271] Example 3

[0272] Step (1): Weigh 0.22 g of sunflower lecithin, 2.4 g of monoglyceride, and 20 g of oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0273] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 884.99 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0274] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0275] Step (4): The emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min and then cooled to room temperature to obtain the structured emulsion of Example 3.

[0276] Example 4

[0277] Step (1): Weigh 0.22 g sunflower lecithin, 3.96 g monoglyceride, and 33.2 g oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0278] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0279] Step (3): the oil phase and the water phase are mixed, and then sheared and homogenized at a shear rate of 10,000 rpm, a shear time of 3 min, and homogenization conditions of 200 bar, 3 times; and

[0280] Step (4): The emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min and then cooled to room temperature to obtain the structured emulsion of Example 4.

[0281] Example 5

[0282] Step (1): Weigh 0.22 g sunflower lecithin, 3.96 g monoglyceride, and 33.2 g oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0283] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0284] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 min, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 min, and homogenization conditions of 20 bar for 3 times;

[0285] Step (4): the emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min, and then cooled to room temperature to obtain the structured emulsion of Example 5; and

[0286] Step (5): spray drying with an air inlet temperature of 170°C and an air outlet temperature of 85°C to obtain a spray-dried powder of the structured emulsion of Example 5.

[0287] Example 6

[0288] Step (1): weighing 0.22 g of sunflower lecithin, 3.96 g of monoglyceride, and 33.2 g of oil II (43.2% OPO structural fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mixing them, stirring in a 60° C. water bath to form an oil phase;

[0289] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0290] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0291] Step (4): The emulsion was kept in a water bath at 65° C. for 30 min for pasteurization, and then cooled to room temperature to obtain the structured emulsion of Example 6.

[0292] Comparative Example a

[0293] Step (1): Weigh 0.22 g of sunflower lecithin, 3.96 g of monoglyceride, and 33.2 g of a tri-oil (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0294] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0295] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0296] Step (4): the emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min, and then cooled to room temperature to obtain the structured emulsion of Comparative Example a.

[0297] Comparative Example b

[0298] Step (1): Weigh 0.11 g of sunflower lecithin, 3.96 g of monoglyceride, and 33.2 g of a triglyceride (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0299] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 1.3 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 871.55 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0300] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0301] Step (4): The emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min and then cooled to room temperature to obtain the structured emulsion of Comparative Example b.

[0302] Comparative Example c

[0303] Step (1): Weigh 0.22 g of sunflower lecithin, 2.4 g of monoglyceride, and 20 g of a triglyceride (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0304] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 884.99 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0305] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0306] Step (4): The emulsion was kept in a water bath at 65° C. for 30 min for pasteurization, and then cooled to room temperature to obtain the structured emulsion of Comparative Example C.

[0307] Comparative Example d

[0308] Step (1): Weigh 0.22 g sunflower lecithin, 3.96 g monoglyceride, and 33.2 g oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) and mix them, stirring in a 60° C. water bath to form an oil phase;

[0309] Step (2): 20 g skim milk powder, 8.8 g whey protein powder, 61.0 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.88 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0310] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0311] Step (4): the emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min, and then cooled to room temperature to obtain the structured emulsion of Comparative Example d.

[0312] Comparative Example e

[0313] Step (1): 3.96 g monoglyceride and 33.2 g oil (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were weighed and mixed, and stirred in a 60° C. water bath to form an oil phase;

[0314] Step (2): 20 g skim milk powder, 8.8 g whey protein powder, 61.0 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 871.1 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0315] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0316] Step (4): the emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min and then cooled to room temperature to obtain the structured emulsion of Comparative Example e.

[0317] Comparative Example f

[0318] Step (1): Weigh 0.22 g of sunflower lecithin, 3.96 g of monoglyceride, and 33.2 g of soybean oil, mix them, and stir in a 60° C. water bath to form an oil phase;

[0319] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0320] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0321] Step (4): the emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min, and then cooled to room temperature to obtain the structured emulsion of Comparative Example f.

[0322] Comparative Example g

[0323] Step (1): Weigh 0.22 g of sunflower lecithin, 3.96 g of monoglyceride, and 33.2 g of oil tetrahydrate (40% palm stearin, 40% palm oil, and 20% palm kernel oil), mix, and stir in a 60° C. water bath to form an oil phase;

[0324] Step (2): 20 g skim milk powder, 7.84 g whey protein powder, 2.51 g cow's milk cheese powder, 60.1 g lactose, 1.34 g complex microbial minerals, 0.6 g stabilizer (0.45 g locust bean gum, 0.15 g carrageenan) and 870.23 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0325] Step (3): Mix the oil phase and the water phase, stir in a 35°C water bath for 15 minutes, and then shear and homogenize at a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for 3 times; and

[0326] Step (4): the emulsion was pasteurized by keeping it in a water bath at 65° C. for 30 min, and then cooled to room temperature to obtain the structured emulsion of Comparative Example g.

[0327] Detection method

[0328] The various detection methods used in the embodiments and comparative examples of the present invention are described below.

[0329] Determination of solid fat content in oil compositions: Melt the oil at 60°C and transfer it to the instrument's solid fat tube. The tube is then placed in a water bath at 25°C to 35°C for ≤ 20 min. The solid fat content of the oil composition is determined using a Bruker MiniSPEC MQ20 solid fat analyzer. Repeat this three times and average the results.

[0330] Emulsion Stability Analysis: The emulsion stability at 40°C was analyzed using a TURBISCAN LAB Universal Stability Analyzer. Parameters were: temperature: 40°C, scan frequency: 5 min / scan, and measurement time: 6 h. The thermodynamic instability index (TSI) and peak thickness of the emulsion were recorded over time.

[0331] Determination of emulsion particle size: 1 mL of the emulsion to be tested was added to 4 mL of EDTA-SDS buffer (35 mM EDTA, 139 mM SDS, pH 7.00), and the emulsion particle size was measured using a laser particle size analyzer (model LS13320, manufactured by Beckman, USA).

[0332] Infant structured emulsion simulates digestion in vitro:

[0333] 1) Gastric digestion stage: 20 mL of reconstituted infant formula was placed in a glass reactor with a waterbath jacket. The pH was adjusted to 5.3. 45 mL of simulated gastric digestion fluid (pepsin 650 U / mL, lipase 87 U / mL, NaTC 80 μM, NaCl 68 mM, Tris 2 mM, maleic acid 2 mM, phospholipids 20 μM, pH 5.3) was added. 0.25 M NaOH was added dropwise to maintain a constant pH of 5.3 (pH-STAT). The reaction was continued in a 37°C waterbath with magnetic stirring for 60 min. The NaOH consumption was recorded to calculate the molar content of free fatty acids (FFA). After the gastric digestion reaction was completed, excess alkali solution was added to raise the pH above 9 to inactivate the enzymes, and the entire reaction was transferred to the subsequent small intestinal digestion.

[0334] 2) Small Intestinal Digestion Stage: The gastric digestive fluid was adjusted to pH 6.6 using 1 M NaOH. Then, 97.5 mL of simulated small intestinal digestive fluid (pancreatin 500 USP / mL, NaTC 2 mM, NaCl 150 mM, Tris 2 mM, maleic acid 2 mM, phospholipid 0.18 mM, pH 6.6) was added. 0.25 M NaOH was added dropwise to maintain a constant pH of 6.6 (pH-STAT). The reaction was incubated at 37°C in a water bath with magnetic stirring for 120 min. The consumed NaOH was recorded to calculate the molar content of free fatty acids (FFA).

[0335] 3) Lipid hydrolysis degree: Lipid hydrolysis degree represents the percentage of free fatty acids (FFA) released from triglycerides in the initial emulsion, which can be calculated by the following formula:

[0336]

[0337] Wherein, LD is the degree of lipid hydrolysis (%), FFA is the free fatty acid content (mol, which can be obtained from the molar amount of NaOH consumed), MMeq is the average molecular weight of triglycerides in the emulsion (g / mol), FC is the fat concentration (g / mL), and V is the volume of the emulsion.

[0338] Combining the oil composition formulas in Table 1 and the emulsion preparation processes in Table 2, it can be seen that Examples 1-4 and Example 6 are structured emulsions prepared according to the present invention, and Example 5 is the product of spray-drying the emulsions prepared according to Example 1. The differences between Comparative Example a and Example 1, Comparative Example b and Example 2, and Comparative Example c and Example 3 are that the Sn-2 palmitic acid content in the fatty acid composition is significantly lower than that of the present invention. Comparative Example d is based on Example 1 without the addition of sphingomyelin (the 1% sphingomyelin shown in Table 1 is inherent in the whey protein powder raw material); Comparative Example e is based on Example 1 without the addition of phospholipids (the 0.1% sphingomyelin shown in Table 1 is inherent in the whey protein powder raw material) and cow's milk cheese powder. Compared with the examples of the present invention, the PUFA content of the oil composition of Comparative Example f is far higher than the specified values of the present invention; the SAFA content and SFC value of the oil composition of Comparative Example g are higher than the specified values of the present invention.

[0339] Table 1: Oil phase composition content and composition in structured emulsion

[0340]

[0341]

[0342] Table 2: Options for manufacturing and / or spray drying of infant formula emulsions

[0343]

[0344]

[0345] Table 3: Stability analysis of infant formula emulsion or water-reconstituted emulsion (40°C)

[0346] Examples / Comparative Examples 6h TSI index Top peak thickness / mm Example 1 4.8±0.4 2.2±0.3 Example 2 10.8±1.1 3.8±0.7 Example 3 5.5±0.6 2.6±0.4 Example 4 1.8±0.2 1.6±0.1 Example 5 (water-reconstituted emulsion) 8.7±0.7 3.1±0.7 Example 6 7.8±0.7 2.6±0.2 Comparative Example a 7.0±0.7 2.7±0.2 Comparative Example b 10.1±0.9 4.5±0.5 Comparative Example c 4.1±0.6 2.3±0.5 Comparative Example d 4.9±0.3 2.1±0.1 Comparative Example e 15.2±1.2 6.0±0.9 Comparative Example f 8.5±0.7 2.5±0.3 Comparative Example g 33.5±5.8 7.4±1.2

[0347] The dynamic instability index (TSI) can intuitively reflect the stability of the emulsion. Generally, the greater the TSI value of the emulsion, the worse its stability, and vice versa. The emulsion will generally float to varying degrees during storage, forming a cheese layer of a certain thickness on the top of the emulsion. Generally, at a certain temperature and within a certain time, the higher the peak thickness of the emulsion top, the greater the degree of emulsion floating, and the worse the emulsion stability, and vice versa. According to the emulsion stability results of the emulsion or water-reconstituted emulsion in Table 3, the structured emulsion and water-reconstituted emulsion prepared by the present invention have a TSI index of less than 11 after storage at 40°C for 6 hours, and their top peak thickness is less than 4.0mm, indicating that the structured emulsion and powder-reconstituted emulsion prepared by the present invention have good emulsion stability (Examples 1-3 and Examples 5-6). When phospholipids and sphingomyelin are removed from the oil composition, the TSI index of the structured emulsion prepared by low-speed shearing and low-pressure homogenization is greatly increased, and the peak thickness of the emulsion top is significantly increased, indicating that the emulsion stability is significantly reduced (Comparative Example e). The emulsion stability of the structured emulsion prepared by high-speed shearing and high-pressure homogenization was significantly increased (Example 4). When the saturated fatty acid content or solid fat content in the oil composition was too high, the stability of the emulsion decreased sharply (Comparative Example g).

[0348] Table 4: Changes in lipid enzymatic degradation during in vitro digestion in infants and young children

[0349] time G-0 G-10 G-30 G-60 I-10 I-30 I-60 I-120 Example 1 0 5.39 5.39 5.39 58.91 66.40 70.27 75.89 Example 2 0 5.43 5.43 5.84 63.13 67.40 70.38 75.09 Example 3 0 5.75 6.08 6.07 60.84 64.17 68.94 77.28 Example 4 0 5.17 5.61 5.61 60.64 64.62 67.85 73.41 Example 5 0 6.4 6.4 6.4 60.55 66.62 70.31 78.79 Example 6 0 5.81 6.87 6.87 62.05 67.10 71.23 79.84 Comparative Example a 0 5.65 5.65 5.65 52.71 56.62 60.71 65.50 Comparative Example b 0 4.87 4.87 4.87 53.00 57.35 62.79 65.65 Comparative Example c 0 5.27 5.27 5.27 53.96 59.47 63.00 66.63 Comparative Example d 0 5.10 5.22 5.54 52.78 55.69 58.10 61.40 Comparative Example e 0 4.41 4.53 4.98 51.54 54.94 57.54 60.66 Comparative Example f 0 5.83 6.02 6.73 50.27 56.36 60.10 64.25 Comparative Example g 0 4.22 4.22 4.22 12.84 16.61 19.08 19.19

[0350] Table 4 shows the changes in lipid hydrolysis of the structured emulsions or water-reconstituted emulsions of the Examples during simulated in vitro digestion of infants. During the gastric digestion stage, the lipid hydrolysis of all emulsions was less than 7%, indicating that the emulsion lipids underwent only a very low degree of hydrolysis in the stomach, with most of the lipid hydrolysis occurring in the first 10 minutes. After the gastric digestion stage, the lipid hydrolysis of the structured emulsions of the present invention was higher than that of the Examples outside the scope of the present invention. During the small intestinal digestion stage, the lipid hydrolysis of the Examples and Comparative Examples rapidly reached 50% to 70% (except for Comparative Example g) within the first 30 minutes of small intestinal digestion, and then leveled off. This indicates that lipid hydrolysis of the emulsions primarily occurs in the first 30 minutes of small intestinal digestion. After 180 minutes of gastrointestinal digestion, the lipid hydrolysis of the emulsions or water-reconstituted emulsions prepared by the present invention reached over 73% (Examples 1-6), significantly higher than that of the other emulsions (60-67%). This demonstrates that the structured emulsions or powders prepared by the present invention can significantly improve lipid digestion and absorption in infants. In comparative example g, the oil-based saturated fatty acid and solid fat content were too high, resulting in extremely poor stability of the prepared emulsion, which resulted in the lipid enzymatic hydrolysis degree of the emulsion in vitro being significantly lower than that of other samples (only 19.19%).

[0351] Emulsion stability test of comparative example

[0352] Comparative Example 1: Commercial formula milk powder (Mei Zan Lan Zhen 1 infant formula milk powder, purchased from Mei Zan flagship store on Tmall) reconstituted emulsion 1: Weigh 13.7 g of Lan Zhen 1 infant formula milk powder, dissolve it with water, and dilute to 100 mL to obtain commercial formula milk powder reconstituted emulsion 1.

[0353] Comparative Example 2: Commercial formula milk powder (Junlebao Super Gold Stage I infant formula milk powder, purchased from Junlebao flagship store on Tmall) reconstituted milk 2: Weigh 13.7 g of Junlebao stage 1 formula milk powder, dissolve it in water, and dilute to 100 mL to obtain commercial formula milk powder reconstituted milk 2.

[0354] Comparative Example 3: Amallon infant formula (Amallon-1 series, purchased from a shopping mall in Denmark).

[0355] Comparative Example 4: Abbott stage 1 infant formula (Similac series, purchased from a shopping mall in Las Vegas, USA).

[0356] Comparative Example 5: Breast milk (obtained from a donor, Shanghai, 28-35 years old).

[0357] The emulsion stability of commercial milk powder emulsion and breast milk (obtained from donors, Shanghai, 28-35 years old) was tested, and the results are shown in Table 5.

[0358] Table 5: Emulsion stability test of comparative example

[0359] Comparative Example 6h TSI index Top peak thickness / mm Comparative Example 1 4.0±0.3 2.4±0.3 Comparative Example 2 3.5±0.4 2.0±0.2 Comparative Example 3 2.0±0.2 1.8±0.3 Comparative Example 4 2.3±0.1 2.0±0.1 Comparative Example 5 42±6.8 8.8±1.3

[0360] Commercial milk powder and breast milk (obtained from donors in Shanghai, aged 28-35 years) were subjected to simulated in vitro digestion by infants. The changes in lipid enzymatic hydrolysis during the digestion process are shown in Table 6.

[0361] Table 6: Changes in lipid enzymatic degradation during simulated in vitro digestion in infants

[0362]

[0363]

Claims

1. A polar lipid composition for infant formula, characterized in that The infant formula contains a structured emulsion, which includes 2-6% of an oil phase composition, 7-20% of a water-soluble composition and 74-91% of water, wherein the oil phase composition includes the polar lipid composition and the oil composition, and the polar lipid composition contains more than 60% of phospholipids based on the total mass of the polar lipid composition; based on the total mass of the phospholipids, the phospholipids contain 28-35% of phosphatidylcholine PC, 20-35% of phosphatidylethanolamine PE, 10-30% of inositol phospholipids PI and 10-25% of sphingomyelin SM; the polar lipid composition also contains sterols, and based on the total mass of the polar lipid composition, the polar lipid composition contains 8-40% of sterols.

2. The polar lipid composition according to claim 1, wherein The polar lipid composition contains more than 90% of phospholipids.

3. The polar lipid composition according to claim 1, wherein The phospholipids are provided by one or more of plant-derived phospholipid products and animal-derived phospholipid products.

4. The polar lipid composition according to claim 3, wherein The plant-derived phospholipid product is sunflower lecithin.

5. The polar lipid composition according to claim 3, wherein The animal-derived phospholipid product is cheese powder.

6. The polar lipid composition according to claim 5, wherein The animal-derived phospholipid product is cow's milk cheese powder.

7. The polar lipid composition according to claim 1, wherein The polar lipid composition comprises 20-37% sterols based on the total weight of the lipid composition.

8. The polar lipid composition according to claim 1, wherein The sterols include cholesterol and phytosterols.

9. The polar lipid composition according to claim 8, wherein The mass ratio of cholesterol to phytosterol is 0.2-0.

6.

10. An oil phase composition, characterized in that The oil phase composition comprises the polar lipid composition, oil and fat composition and emulsifier according to any one of claims 1 to 9; The fatty acid composition of the oil and fat composition comprises a saturated fatty acid content of ≤45%, a monounsaturated fatty acid content of ≤50%, and a polyunsaturated fatty acid content of ≤30%. The fatty acid composition of the oil and fat composition satisfies the following conditions: (1) The mass ratio of oleic acid: palmitic acid: linoleic acid is (1.5-2.5):1:(0.7-1.2); (2) Oleic acid content is 25-45%; (3) Palmitic acid content is 18-25%; (4) The content of linoleic acid is 10-25%; (5) The ratio of palmitic acid at position 2 to total palmitic acid is at least 30%.

11. The oil phase composition according to claim 10, wherein Based on the total lipid mass, the oil phase composition contains 0.4-2.9% phospholipids.

12. The oil phase composition according to claim 10, wherein Based on the total lipid mass, the oil phase composition contains 0.4-1.8% of phospholipids.

13. The oil phase composition according to claim 10, wherein The content of the emulsifier is 8-12% based on the total weight of the oil phase composition.

14. The oil phase composition according to claim 10, wherein The solid fat content of the oil and fat composition at 30° C. does not exceed 7%.

15. The oil phase composition according to claim 10, wherein The mass ratio of oleic acid: palmitic acid: linoleic acid is (1.7~2.1):1:(0.7~1.0).

16. The oil phase composition according to claim 10, wherein The content of oleic acid is 30-42%.

17. The oil phase composition according to claim 10, wherein The content of the linoleic acid is 13-20%.

18. The oil phase composition according to claim 10, wherein The oil composition comprises one or more of plant-derived oils, animal-derived oils and microbial-derived oils; wherein, The plant-derived oils include modified seed oils and / or unmodified seed oils; The animal-derived fat includes one or more of cow's milk-derived fat, goat's milk-derived fat, camel's milk-derived fat, and aquatic animal-derived fat, and the animal-derived fat includes modified and / or unmodified fat; The microbial-derived oil is selected from one or more of algae oil and fungal oil, and the microbial-derived oil includes modified and / or unmodified oil.

19. The oil phase composition according to claim 18, wherein The animal-derived fat includes one or more of the fat in cow milk protein, the fat in goat milk protein and the fat in camel milk protein.

20. The oil phase composition according to claim 18, wherein The seed oil is selected from at least one of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, safflower oil, cottonseed oil, linseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat.

21. The oil phase composition according to claim 18, wherein The milk is buffalo milk.

22. The oil phase composition according to claim 18, wherein The modification includes transesterification and / or fractionation.

23. The oil phase composition according to claim 18, wherein The oil and fat composition contains rice oil, structural fat, soybean oil, coconut oil, high oleic acid sunflower oil, linseed oil, ARA oil and DHA algae oil.

24. The oil phase composition according to claim 18, wherein The oil and fat composition consists of rice oil, structural fat, soybean oil, coconut oil, high oleic acid sunflower oil, linseed oil, ARA oil and DHA algae oil.

25. The oil phase composition according to claim 23 or 24, wherein Based on the total weight of the oil composition, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic acid sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%.

26. The oil phase composition according to claim 25, wherein The oil and fat composition contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil.

27. The oil phase composition according to claim 18, wherein The oil and fat composition contains structural fat, milk fat, coconut oil, high oleic acid sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

28. The oil phase composition according to claim 27, wherein The oil and fat composition consists of structural fat, milk fat, coconut oil, high oleic acid sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

29. The oil phase composition according to claim 27 or 28, wherein Based on the total weight of the oil composition, the oil composition contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil.

30. The oil phase composition according to claim 29, wherein The oil composition contains 43.2% of structural fat, 9.6% of milk fat, 7.2% of coconut oil, 13.6% of high oleic sunflower oil, 20.8% of sunflower oil, 3.6% of linseed oil, 1% of ARA oil and 1% of DHA algae oil.

31. A structured emulsion, characterized in that The structured emulsion comprises: The oil phase composition according to any one of claims 10 to 30, 2-6%, Water-soluble composition, 7-20%, and Water, 74-91%.

32. The structured emulsion according to claim 31, wherein The water-soluble composition comprises 12-18% of protein, 60-75% of digestible carbohydrates, more than 1.0% of complex vitamins and minerals, 0.1-1% of stabilizers, and ≤10% of indigestible oligosaccharides.

33. The structured emulsion of claim 32, wherein The water-soluble composition contains 1.2-3% of complex vitamins and minerals.

34. The structured emulsion of claim 32, wherein The protein is selected from at least one of the following proteins: whey protein, casein, bean-derived protein, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, and soy-derived protein from cow's milk or goat's milk.

35. The structured emulsion of claim 34, wherein The bean-derived protein is selected from soy protein and / or pea protein.

36. The structured emulsion of claim 34, wherein The cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein and oat protein.

37. The structured emulsion of claim 32, wherein The digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup.

38. The structured emulsion of claim 37, wherein More than 60% of the digestible carbohydrates are lactose.

39. The structured emulsion of claim 32, wherein The stabilizer is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharide.

40. The structured emulsion of claim 32, wherein The indigestible oligosaccharide is selected from at least one of fructooligosaccharide, galacto-oligosaccharide, glucose-oligosaccharide, xylooligosaccharide, mannose-oligosaccharide and cyclodextrin oligosaccharide.

41. The structured emulsion of claim 32, wherein The complex vitamin mineral contains at least the following ingredients: at least one of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, and inositol.

42. A structured emulsion, characterized in that Based on the total weight of the structured emulsion, the structured emulsion contains: plant lecithin, 0.01-0.15%; emulsifier, 0.2-1.8%; oil, 1.5-5%; skim milk powder, 1.5-3%; whey protein powder, 0.5-1%; cheese powder, 0.1-0.4%; carbohydrates, 4-7%; and complex vitamins and minerals, 0.1-0.4%. Stabilizer, 0.04-0.08%; and the balance water; The structured emulsion comprises, based on the total weight of the phospholipids contained in the structured emulsion, 28-35% of phosphatidylcholine (PC), 20-35% of phosphatidylethanolamine (PE), 10-25% of phosphatidylinositol (PI), and 10-25% of sphingomyelin (SM). The fatty acid composition of the oil is such that, based on the total mass of the fatty acids, the saturated fatty acid content is ≤45%, the monounsaturated fatty acid content is ≤50%, and the polyunsaturated fatty acid content is ≤30%. The fatty acid composition of the oil satisfies the following conditions: (1) The mass ratio of oleic acid: palmitic acid: linoleic acid is (1.5~2.5):1:(0.7~1.2); (2) Oleic acid content is 25-45%; (3) Palmitic acid content is 18-25%; (4) The content of linoleic acid is 10-25%; (5) The ratio of palmitic acid at position 2 to total palmitic acid in the oil is at least 30%.

43. The structured emulsion of claim 42, wherein The plant lecithin is sunflower lecithin and / or soybean lecithin.

44. The structured emulsion of claim 42, wherein The plant lecithin is sunflower lecithin.

45. The structured emulsion of claim 42, wherein The structured emulsion contains 1.8-3.5% of oil based on the total weight of the structured emulsion.

46. The structured emulsion of claim 42, wherein The cheese powder is cow's cheese powder.

47. The structured emulsion of claim 42, wherein The structured emulsion contains sterols.

48. The structured emulsion of claim 47, wherein The content of sterols is 0.2-0.3% based on the total lipids contained in the structured emulsion.

49. The structured emulsion of claim 47, wherein The mass ratio of cholesterol to phytosterol in the sterol is 0.2-0.

6.

50. The structured emulsion of claim 47, wherein The mass ratio of cholesterol to phytosterol in the sterol is 0.25-0.

58.

51. The structured emulsion of claim 42, wherein The solid fat content of the oil at 30°C does not exceed 7%.

52. The structured emulsion of claim 42, wherein In the fatty acid composition of the oil, the mass ratio of oleic acid:palmitic acid:linoleic acid is (1.7~2.1):1:(0.7~1.0).

53. The structured emulsion of claim 42, wherein In the fatty acid composition of the oil, the content of oleic acid is 30-42%.

54. The structured emulsion of claim 42, wherein In the fatty acid composition of the oil, the content of oleic acid is 38-42%.

55. The structured emulsion of claim 42, wherein In the fatty acid composition of the oil, the content of palmitic acid is 19-23%.

56. The structured emulsion of claim 42, wherein In the fatty acid composition of the oil, the content of linoleic acid is 13-20%.

57. The structured emulsion of claim 42, wherein In the fatty acid composition of the oil, the content of linoleic acid is 16-20%.

58. The structured emulsion of claim 42, wherein The ratio of the 2-palmitic acid to the total palmitic acid in the oil is 30-60%.

59. The structured emulsion of claim 42, wherein The oil contains structural fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algae oil, and optionally contains one or more of rice oil, soybean oil, milk fat and sunflower oil.

60. The structured emulsion of claim 42, wherein The oil contains rice oil, structural fat, soybean oil, coconut oil, high oleic acid sunflower oil, linseed oil, ARA oil and DHA algae oil.

61. The structured emulsion of claim 42, wherein The oil consists of rice oil, structural fat, soybean oil, coconut oil, high oleic acid sunflower oil, linseed oil, ARA oil and DHA algae oil.

62. The structured emulsion according to claim 60 or 61, characterized in that Based on the total weight of oil, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, the high oleic acid sunflower oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algae oil content is 0.5-1.5%.

63. The structured emulsion of claim 62, wherein The oil contains 15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil and 1% DHA algae oil.

64. The structured emulsion of claim 42, wherein The oil contains structural fat, milk fat, coconut oil, high oleic acid sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

65. The structured emulsion of claim 42, wherein The oil consists of structural fat, milk fat, coconut oil, high oleic acid sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algae oil.

66. The structured emulsion of claim 64 or 65, wherein Based on the total weight of the oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algae oil.

67. The structured emulsion of claim 66, wherein The oil contains 43.2% structural fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algae oil.

68. The structured emulsion of any one of claims 59 to 67, wherein The structural lipid is OPO structural lipid.

69. The method for preparing a structured emulsion according to any one of claims 31 to 68, wherein: The method comprises the following steps: (1) Providing the oil composition, an emulsifier, and a polar lipid compound in the oil phase composition of any one of claims 10 to 30 to prepare an oil phase; the polar lipid composition comprises a plant lecithin; (2) mixing the water-soluble composition with water to obtain an aqueous phase; (3) emulsifying the oil phase and the water phase to prepare an emulsion.

70. The method of claim 69, wherein The method further comprises step (4): sterilizing the emulsion obtained in step (3).

71. The method of claim 69, wherein In step (1), the emulsifier, the plant lecithin, the oil composition and the optional components are mixed and stirred at a temperature of 60±5° C. to form an oil phase composition.

72. The method of claim 69, wherein Based on the total weight of the oil phase, the content of the emulsifier is 8-12%, the content of the plant lecithin is 0.1-1.5%, and the content of the oil composition is 87-91%.

73. The method of claim 69, wherein In step (2), the protein, carbohydrate, composite microbial minerals, stabilizer and water are mixed and stirred at a temperature below 35° C. to form the aqueous phase.

74. The method of claim 69, wherein The step (3) comprises: mixing the oil phase and the water phase, and emulsifying the mixture by one or more methods selected from shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification or self-emulsification.

75. The method of claim 74, wherein When shear emulsification is adopted, the shear rate is 3000-20000 rpm.

76. The method of claim 74, wherein: When shear emulsification is adopted, the shearing time is 1-15 minutes.

77. The method of claim 74, wherein When ultrasonic emulsification is used, the ultrasonic power density is 60-300 W / cm 2 .

78. The method of claim 74, wherein When ultrasonic emulsification is used, the ultrasonic treatment time is 1-20 minutes.

79. The method of claim 69, wherein The step (3) comprises: mixing the oil phase and the water phase, and then performing shearing, and / or homogenization, and / or microfluidization emulsification.

80. The method of claim 79, wherein The shear rate is 3000-20000 rpm.

81. The method of claim 79, wherein The shearing time is 1-15 min.

82. The method of claim 79, wherein The microjet pressure is 10-600 bar.

83. The method of claim 79, wherein The microfluidization cycle is performed more than 3 times.

84. The method of claim 79, wherein The homogenization pressure is 10-600 bar.

85. The method of claim 79, wherein The homogenization cycle is performed more than 3 times.

86. The method of claim 69, wherein The step (3) includes: performing dual-channel or multi-channel microfluidic processing after mixing the oil phase and the water phase, or directly performing dual-channel or multi-channel microfluidic processing on the oil phase and the water phase without pre-mixing.

87. The method of claim 69, wherein In step (3), the oil phase and the water phase are mixed at 33-38° C. and stirred for less than 20 min, and then sheared and homogenized.

88. The method of claim 87, wherein The shear rate is ≤4000 rpm.

89. The method of claim 87, wherein The shearing time is 1-5 minutes.

90. The method of claim 87, wherein The homogenization pressure is ≤ 20 bar.

91. The method of claim 70, wherein In step (4), sterilization is pasteurization, high temperature instantaneous sterilization or high pressure sterilization.

92. The method of claim 91, wherein The colostrum is pasteurized by keeping it at 60-85°C for 15 seconds to 30 minutes.

93. The method of claim 91, wherein The colostrum is kept at 110-140°C for 1-30 seconds to perform high temperature instant sterilization.

94. The method of claim 91, wherein The primary emulsion is sterilized by maintaining the pressure at 100-600 MPa for 5-30 minutes.

95. A method for preparing a food composition, characterized in that: The method comprises the steps of: (1) providing a structured emulsion prepared by the method according to any one of claims 69 to 94; (2) Drying the emulsion of step (1).

96. The method of claim 95, wherein: The drying comprises one or more of spray drying and vacuum freeze drying.

97. The method of claim 96, wherein: The spray drying is cold air spray drying.

98. The method of claim 96, wherein The air inlet temperature of the spray drying is 120-200°C, and the air outlet temperature is 60-110°C.

99. A food composition, characterized in that The food composition comprises the polar lipid composition of any one of claims 1 to 9; or comprises the oil phase composition of any one of claims 10 to 29; or comprises the structured emulsion of any one of claims 31 to 68; or comprises the structured emulsion prepared by the method of any one of claims 69 to 94; or comprises the food composition prepared by the method of any one of claims 95 to 98.

100. The food composition of claim 99, wherein The food composition is in the form of emulsion or powder, or in the form of tablets, or in the form of blocks, or in the form of capsules, or in the form of pills.

101. The food composition of claim 99, wherein The food composition is a nutrition enhancer.

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