Oil composition for formula milk and its application

Abstract

The present invention provides a fat composition for formula milk and its application, wherein the fat composition contains fat, plant lecithin, animal lecithin and emulsifier. The present invention also provides an additive composition, which contains plant lecithin, animal lecithin and emulsifier. A structured emulsion is also provided, which contains the fat composition of the present invention, a water-soluble component and water. The composition system of the present invention is stable, the surface is smooth and delicate, and it is an anhydrous system, which is convenient for subsequent storage and transportation. The infant formula milk prepared from the fat composition has improved lipid digestion and absorption.

Description

Technical Field

[0001] The invention relates to a fat composition for formula milk and application thereof. Background Art

[0002] Breast milk is an important food for babies. It contains comprehensive nutrients needed for the growth and development of infants and young children, such as protein, fat, carbohydrates, minerals, vitamins, etc., with moderate content and appropriate proportions. It is the most ideal natural food for infants and young children.

[0003] Studies have shown that the particle size and lipid composition of milk fat globules significantly affect lipid enzymolysis and nutritional 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 BBiointerfaces, 2015, 136, 329-39). The structure of naturally occurring breast milk milk fat globules is as follows: triglycerides are wrapped by a 5-20 nm thick phospholipid trimer membrane, which is 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 enter the milk fat globules more easily and bind to the triglycerides inside, so breast milk has a faster lipid enzymatic hydrolysis rate and a shorter gastric emptying time (Lopez C, Ménard O. Colloids Surf B, 2011, 83: 29-41). However, although the fat globules of reconstituted milk in traditional infant formula milk powder have a smaller particle size and a larger specific surface area, their periphery is covered by a dense protein membrane with a relatively thick thickness of 20-100 nanometers; if lipase wants to bind to the triglycerides inside, it must first enzymatically hydrolyze the protein membrane before entering the fat globules for hydrolysis. Therefore, traditional infant formula milk powder has a relatively slow lipid enzymatic hydrolysis rate and a longer gastric emptying time.

[0004] In order to increase the lipid enzymatic hydrolysis rate of infant formula, Nutricia uses milk fat globule membrane protein or phospholipids derived from 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 (WO 2016 / 163883 A2 and US 2018 / 0092376 A1). The fat in the fat globules is wrapped by a phospholipid monolayer containing phospholipids, proteins and cholesterol, which has the effects of promoting postprandial lipid absorption in infants and young children, promoting gastric emptying in infants and young children, and controlling weight. Mead Johnson 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 and membrane proteins and oils containing a certain amount of trans fatty acids, branched-chain fatty acids and conjugated linoleic acid, which have the effect of promoting lipid digestion and promoting gastrointestinal motility (US 20170231262 A1).

[0005] According to Nutricia and Mead Johnson patents, in order to promote lipid digestion, in addition to lipids, components such as milk fat globule membrane proteins, phospholipids or cholesterol must be added when preparing the emulsion. Summary of the invention

[0006] In order to simplify the operation, the present invention simulates the lipid composition of breast milk, and prepares a grease composition through lipid construction, and eliminates bubbles through process adjustment, improves the appearance of the grease composition, makes the system stable, and has a smooth and delicate surface. Because it is an anhydrous system, it is convenient for subsequent storage and transportation. The grease composition can be directly used for formula milk preparation, and when preparing the emulsion, there is no need to add milk fat globule membrane protein and other lipid components, and can significantly improve the lipid digestion and absorption of infant formula milk.

[0007] The invention aims to provide a fat composition with good stability and low oil separation rate. The formula milk prepared with the fat composition has the advantages of high lipid digestion rate and good emulsion stability.

[0008] The first aspect of the present invention provides a fat composition, which contains fat, plant lecithin, animal lecithin and an emulsifier.

[0009] In one or more embodiments, the fatty acid composition of the oil of the oil composition is characterized by: saturated fatty acid (SAFA) content ≤45wt%, monounsaturated fatty acid (MUFA) content ≤50wt%, polyunsaturated fatty acid (PUFA) content ≤30wt%.

[0010] In one or more embodiments, the fatty acid composition of the oil of the oil composition includes oleic acid, palmitic acid and linoleic acid. Preferably, the mass ratio of oleic acid, palmitic acid and linoleic acid is (1.5-2.5):1:(:0.7-1.2).

[0011] In one or more embodiments, the fatty acid composition of the oil comprises 18-25 wt % of palmitic acid based on the total weight of fatty acids.

[0012] In one or more embodiments, the fatty acid composition of the oil and fat has an oleic acid content of 25-45 wt % based on the total weight of fatty acids.

[0013] In one or more embodiments, the fatty acid composition of the oil comprises 10-25 wt % linoleic acid based on the total weight of fatty acids.

[0014] In one or more embodiments, the oil comprises one or more of modified oils or non-modified oils of plant, animal and microbial origin.

[0015] In one or more embodiments, the plant-derived oil is selected from one or a mixture of any multiple 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.

[0016] In one or more embodiments, the animal-derived fat is selected from one or more of fats derived from cow's milk, fats derived from goat's milk, fats derived from buffalo's milk, fats derived from camel's milk, and fats derived from aquatic animals.

[0017] In one or more embodiments, the microbial-derived oil includes one or more of algae oil and fungal oil.

[0018] In one or more embodiments, the oil contains structured fat, preferably OPO structured fat.

[0019] In one or more embodiments, the oil contained in the oil composition includes rice oil, OPO structured fat, soybean oil, coconut oil and algae oil, or consists of rice oil, OPO structured fat, soybean oil, coconut oil and algae oil.

[0020] In one or more embodiments, based on the total mass of oil, the content of rice oil is 18-23wt%, preferably 21±1wt%, the content of OPO structured lipid is 27-31wt%, preferably 29±1wt%, the content of soybean oil is 27-31wt%, preferably 29±1wt%, the content of coconut oil is 17-21wt%, preferably 19±1wt%, and the content of algae oil is 0.5-2wt%, preferably 1±0.5wt%.

[0021] In one or more embodiments, the content of fat is 70-95%, preferably 80-95%, based on the total weight of the fat composition.

[0022] In one or more embodiments, the plant lecithin is derived from a plant lecithin product, and the plant lecithin product is selected from one or more of a soybean-derived lecithin product, a sunflower seed-derived lecithin product, a rapeseed-derived lecithin product, a peanut-derived lecithin product, a rice-derived lecithin product, a rice bran-derived lecithin product, a sesame-derived lecithin product, a flaxseed-derived lecithin product, a safflower seed-derived lecithin product, a palm seed-derived lecithin product, and a tea seed-derived lecithin product.

[0023] In one or more embodiments, the animal lecithin is derived from animal-derived lecithin products, animal lecithin products derived from terrestrial animal sources, such as milk-derived lecithin products, egg-derived lecithin products, and aquatic animal-derived lecithin products, such as fish, shrimp, and shellfish-derived lecithin products.

[0024] In one or more embodiments, the plant lecithin product is a sunflower lecithin product and / or a soybean lecithin product, and the animal lecithin product is a milk-derived lecithin product.

[0025] In one or more embodiments, based on the total weight of the oil composition, the content of the vegetable lecithin is 0.1-1%, preferably 0.1-0.5%.

[0026] In one or more embodiments, the content of the vegetable lecithin product is 0.1-1.5%, preferably 0.15-1.2%, based on the total weight of the oil composition.

[0027] In one or more embodiments, the animal-derived phospholipid product is a milk extract.

[0028] In one or more embodiments, the animal lecithin product is derived from one or more of cheese powder, MFGM (milk fat globule membrane), and milk concentrated lecithin powder.

[0029] In one or more embodiments, the content of animal-derived phospholipids in the oil composition is 0.2-1.0%, preferably 0.2-0.8%, based on the total weight of the oil composition.

[0030] In one or more embodiments, the oil composition contains milk extract, and the content of the milk extract is 1-12 wt %, preferably 3-12 wt %, based on the total weight of the oil composition.

[0031] In one or more embodiments, the content of the emulsifier in the oil composition is 1-7% based on the total weight of the oil composition; preferably, the emulsifier is monoglyceride.

[0032] In one or more embodiments, the oil composition contains 70-95wt% of oil, 0.1-1wt% of plant lecithin, 0.2-0.8% of animal lecithin and 1-7wt% of monoglyceride, wherein the oil contains 18-23wt% of rice oil, 25-30wt% of OPO structured lipid, 25-30wt% of soybean oil, 15-20wt% of coconut oil and 0.5-2wt% of algae oil.

[0033] In one or more embodiments, the oil composition contains 70-95wt% of oil, 0.1-1.5wt% of a plant lecithin product (preferably a sunflower lecithin product and / or a soybean lecithin product), 1-12wt% of a milk extract and 1-7wt% of monoglycerides, wherein the oil contains 18-23wt% of rice oil, 27-31wt% of OPO structured lipids, 27-31wt% of soybean oil, 17-21wt% of coconut oil and 0.5-2wt% of algae oil.

[0034] In one or more embodiments, based on the total weight of the oil, the content of rice oil in the oil is 21±1wt%, the content of OPO structured lipid is 29±1wt%, the content of soybean oil is 29±1wt%, the content of coconut oil is 19±1wt%, and the content of algae oil is 1±0.5wt%.

[0035] The second aspect of the present invention provides an additive composition, which contains plant lecithin, animal lecithin and an emulsifier, or consists of a plant lecithin product, an animal lecithin product and an emulsifier.

[0036] In one or more embodiments, based on the total weight of the additive composition, the plant lecithin content is 0.5-20wt%, preferably 3-17wt%, the animal lecithin content is 2-15wt%, preferably 3-12wt%, and the emulsifier content is 10-48wt%, preferably 15-45wt%.

[0037] In one or more embodiments, the plant lecithin is derived from a plant-derived lecithin product, and the plant-derived lecithin product is selected from one or more of a soybean-derived lecithin product, a sunflower seed-derived lecithin product, a rapeseed-derived lecithin product, a peanut-derived lecithin product, a rice-derived lecithin product, a rice bran-derived lecithin product, a sesame-derived lecithin product, a flaxseed-derived lecithin product, a safflower seed-derived lecithin product, a palm seed-derived lecithin product, and a tea seed-derived lecithin product.

[0038] In one or more embodiments, the animal lecithin is derived from an animal-derived phospholipid product, which is an animal-derived phospholipid product selected from terrestrial animal-derived phospholipid products, such as milk-derived phospholipid products, egg-derived phospholipid products, and aquatic animal-derived phospholipid products, such as fish, shrimp and shellfish-derived phospholipid products.

[0039] In one or more embodiments, the plant lecithin product is a sunflower lecithin product and / or a soybean lecithin product, and the animal-derived lecithin product is a milk-derived lecithin product.

[0040] In one or more embodiments, the animal phospholipid product is a milk extract.

[0041] In one or more embodiments, the animal lecithin product is one or more of cheese powder, MFGM and milk concentrated lecithin powder.

[0042] In one or more embodiments, the additive composition contains or consists of 0.5-20 wt%, preferably 3-17 wt% of plant lecithin, 50-70 wt% of milk extract, and 10-48 wt%, preferably 15-45 wt% of emulsifier.

[0043] In one or more embodiments, the emulsifier is a monoglyceride.

[0044] In one or more embodiments, the additive composition is used in the oil for preparing the structured emulsion to increase the lipid digestion rate of the structured emulsion containing the oil and improve the emulsion stability of the structured emulsion.

[0045] The third aspect of the present invention provides a structured emulsion, which contains the oil composition described in any embodiment of the present invention, a water-soluble component and water, or contains the oil described in any embodiment of the present invention, the additive composition described in any embodiment of the present invention, a water-soluble component and water.

[0046] In one or more embodiments, the water-soluble ingredients include protein, carbohydrates, complex microbial minerals, and stabilizers.

[0047] In one or more embodiments, the protein includes whey protein, casein, bean-derived protein, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, bean-derived protein from cow's or sheep's milk.

[0048] In one or more embodiments, the legume-derived protein is soy protein and / or pea protein.

[0049] In one or more embodiments, the grain protein includes one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein.

[0050] In one or more embodiments, the protein content is 12-18 wt % based on the total weight of the water-soluble components.

[0051] In one or more embodiments, the protein in the water-soluble component is provided by skim milk powder and whey protein powder.

[0052] In one or more embodiments, based on the total weight of the water-soluble components, the content of skimmed milk powder is 15-25 wt%, preferably 18-23 wt%, and the content of whey protein powder is 5-13 wt%, preferably 7-11 wt%.

[0053] In one or more embodiments, the carbohydrates include digestible carbohydrates and non-digestible carbohydrates.

[0054] In one or more embodiments, the digestible carbohydrates include at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; the indigestible carbohydrates include at least one of fructooligosaccharides, galacto-oligosaccharides, glucose-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides and cyclodextrin oligosaccharides.

[0055] In one or more embodiments, based on the total weight of the water-soluble components, the total content of the digestible carbohydrates is 60-75 wt %, and the total content of the indigestible carbohydrates is ≤10 wt %.

[0056] In one or more embodiments, the multivitamin-mineral refers to a composition comprising one or more vitamins and / or one or more minerals.

[0057] In one or more embodiments, 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.

[0058] In one or more embodiments, the minerals include, but are not limited to, at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chloride, and selenium; optionally including choline and / or inositol.

[0059] In one or more embodiments, the content of the composite microbial mineral is greater than or equal to 1.5 wt %, preferably 2-6 wt %, based on the total weight of the water-soluble components.

[0060] In one or more embodiments, the stabilizer includes one or more of carrageenan, rhubarb gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharide.

[0061] In one or more embodiments, the stabilizer is present in an amount of 0.1-1 wt % based on the total weight of the water-soluble components.

[0062] In one or more embodiments, the water-soluble component comprises 12-18 wt% protein, 60-75 wt% digestible carbohydrates, 2-6 wt% complex vitamins and minerals, 0.1-1 wt% stabilizers and ≤10 wt% indigestible oligosaccharides, based on the total mass of the water-soluble component.

[0063] In one or more embodiments, the water-soluble component contains, based on the total mass of the water-soluble component, 15-25wt%, preferably 18-23wt% of skim milk powder, 5-13wt%, preferably 7-11wt% of whey protein powder, 60-70wt% of digestible carbohydrates, 2-6wt% of complex vitamins and minerals, and 0.1-1wt% of stabilizers.

[0064] In one or more embodiments, based on the total weight of the structured emulsion, the content of the oil composition in the structured emulsion is 3-10 wt %, preferably 3.7-4.4 wt %.

[0065] In one or more embodiments, based on the total weight of the structured emulsion, the content of the oil in the structured emulsion may be 2.5-5 wt %, preferably 3-4 wt %.

[0066] In one or more embodiments, the content of the additive composition in the structured emulsion is 0.1-0.8 wt %, based on the total weight of the structured emulsion.

[0067] In one or more embodiments, based on the total weight of the structured emulsion, the content of the water-soluble component in the structured emulsion is 7-17 wt %, preferably 8-11 wt %.

[0068] In one or more embodiments, based on the total mass of the structured emulsion, the structured emulsion contains 3-10wt% of the grease composition described in any embodiment of the present invention, 7-17wt% of the water-soluble component described herein, and 73wt%-90wt% of water. Preferably, the structured emulsion contains 3.7-4.4wt% of the grease composition described herein, 8-11wt% of the water-soluble component described herein, and the balance of water.

[0069] In one or more embodiments, the structured emulsion contains 2.5-5 wt% of the oil described in any embodiment herein, 0.1-0.8 wt% of the additive composition described in any embodiment herein, 7-17 wt% of the water-soluble component described in any embodiment herein, and the balance water, based on the total mass of the structured emulsion.

[0070] In one or more embodiments, based on the total mass of the structured emulsion, the structured emulsion contains 1.5-3wt% of skim milk powder, 0.5-1.2wt% of whey protein powder, 5-7wt% of digestible carbohydrates, 0.3-0.5wt% of complex vitamins and minerals, 0.03-0.08wt% of stabilizers, 3-5wt% of the oil composition according to any embodiment of the present invention, and the balance of water.

[0071] The fourth aspect of the present invention provides a method for preparing a grease composition according to any embodiment of the present invention, the method comprising: mixing a plant lecithin product, an animal lecithin product, an emulsifier and part of the grease used to prepare the grease composition, heating and stirring at 70-90°C for 20-40min, stirring speed>200rpm, cooling to room temperature, adding the remaining grease, heating to 55-65°C, continuing stirring for 10-30min, stirring speed>200rpm, then cooling by 28-33°C, adjusting the stirring speed to 40-60rpm, continuing stirring for 3-8min, and then quenching and kneading for 15-30min. Preferably, the part of the grease accounts for 10-20wt% of the total amount of grease used.

[0072] The fifth aspect of the present invention provides a method for preparing the structured emulsion of the present invention, the method comprising:

[0073] (1) providing a grease composition according to any embodiment of the present invention;

[0074] (2) mixing the water-soluble component with water to obtain an aqueous phase composition;

[0075] (3) mixing and emulsifying the oil composition and the aqueous phase composition to obtain an emulsion; and optionally

[0076] (4) Sterilizing the emulsion obtained in step (3).

[0077] In one or more embodiments, the above step (1) adopts the method described in the fourth method of the present invention to provide the oil composition.

[0078] In one or more embodiments, in the above step (2), the water-soluble component and water are mixed and stirred at a temperature below 35° C. to form an aqueous phase.

[0079] In one or more embodiments, the emulsification is selected from one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification.

[0080] In one or more embodiments, shear emulsification is used, with a shear rate of 3000-20000 rpm and a shear time of 1-15 min.

[0081] In one or more embodiments, homogenization is performed after emulsification; preferably, the homogenization pressure is 10-500 bar, and the cycle is repeated more than 3 times.

[0082] In one or more embodiments, in the above step (3), the oil composition and the aqueous phase composition are mixed at 33-38°C and stirred for less than 20 minutes, and then sheared and homogenized; preferably, the shear rate is ≤4000rpm, the shear time is 1-5 minutes; the homogenization pressure is ≤20 bar, and the homogenization operation is performed 1-5 times, preferably 3-5 times.

[0083] The sixth aspect of the present invention includes a structured emulsion prepared by the method of the present invention.

[0084] A seventh aspect of the present invention provides a method for preparing a food composition, the method comprising the step of drying the structured emulsion of the present invention.

[0085] The eighth aspect of the present invention provides a dry powder, which is a powder obtained by drying the structured emulsion of the present invention, that is, the food composition described herein.

[0086] In one or more embodiments, the dry powder contains or consists of the following ingredients, based on its total mass: 20-30wt% of the oil described in any embodiment of the present invention; 0.03-0.5wt% of plant lecithin, preferably 0.03-0.2wt%; 0.05-0.5% of animal lecithin, preferably 0.07-0.35%; 10-25wt% of protein; 40-55wt% of carbohydrates; 0.1-0.8wt% of stabilizer; 1-5wt% of complex vitamins and minerals; and 0.1-3.0wt% of emulsifier.

[0087] In one or more embodiments, the oil contains or consists of the following ingredients: based on the total mass of the oil, 18-23wt%, preferably 121±1wt% of rice oil, 27-31wt%, preferably 29±1wt% of OPO structured lipids, 27-31wt%, preferably 29±1wt% of soybean oil, 17-21wt%, preferably 19±1wt% of coconut oil, and 0.5-2wt%, preferably 1±0.5wt% of algae oil.

[0088] In one or more embodiments, the dry powder is milk powder, such as infant formula milk powder.

[0089] In one or more embodiments, the dry powder contains: 12-17wt% skim milk powder, 5-8wt% whey protein powder, 40-50wt% carbohydrates, 2-4wt% complex vitamins and minerals, 0.2-0.6wt% stabilizer and 27-32wt% of the oil composition of the present invention.

[0090] A ninth aspect of the present invention 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. DETAILED DESCRIPTION

[0091] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following is a general description and definition of the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used in the text are the common meanings understood by those skilled in the art for the present invention. In the event of a conflict, the definition in this specification shall prevail.

[0092] 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.

[0093] Herein, all features such as quantity, content and concentration defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the range (including integers and fractions).

[0094] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0095] Grease composition

[0096] The invention provides a fat composition, which contains fat, plant lecithin, animal lecithin and an emulsifier.

[0097] The fatty acid composition characteristics of the oil used in the oil composition of the present invention are: saturated fatty acid (SAFA) content ≤ 45wt%, monounsaturated fatty acid (MUFA) content ≤ 50wt%, polyunsaturated fatty acid (PUFA) content ≤ 30wt%. Preferably, in the fatty acid composition of the oil composition of the present invention, the content of SAFA can be in the range of 35-45wt%, preferably in the range of 37-45wt%, 37-42wt%, 38-42wt%, 38-40wt%; the content of MUFA can be in the range of 25-35wt%, preferably in the range of 25-32wt%, 28-32wt%, 28-31wt%, 29-30wt%; the content of PUFA can be in the range of 20-30wt%, preferably in the range of 25-30wt%, 28-30wt%, 29-30wt%.

[0098] In a preferred embodiment, the fatty acid composition of the oil used in the oil composition of the present invention includes oleic acid, palmitic acid and linoleic acid, preferably, the mass ratio of oleic acid, palmitic acid and linoleic acid is (1.5-2.5): 1: (0.7-1.2). In some embodiments, the total mass of palmitic acid, oleic acid and linoleic acid accounts for more than 75wt% of the total weight of the fatty acids of the oil composition, preferably more than 78wt%, more than 79wt%, more than 80wt%. In some embodiments, in the fatty acid composition of the oil, the content of palmitic acid is 18-25wt%, preferably 21-25wt%, 21-24wt%, 21-23wt%, based on the total weight of fatty acids. In some embodiments, in the fatty acid composition of the oil composition, the content of oleic acid is 25-45wt%, preferably 25-42wt%, 27-42wt%, 30-42wt%, 30-40wt%, based on the total weight of fatty acids. In some embodiments, in the fatty acid composition of the oil, the content of linoleic acid is 10-25wt%, preferably 13-20wt%, 15-20wt%, based on the total weight of fatty acids.

[0099] The grease contained in the grease composition of the present invention may include one or more of modified (such as transesterification and / or fractionation) grease or non-modified grease of plant origin, animal origin and microbial origin. Plant-derived grease may 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, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter, and ice grass fat or any mixture thereof. Animal-derived grease includes but is not limited to one or more of grease from milk, grease from goat milk, grease from buffalo milk, grease from camel milk, and grease from aquatic animals (such as fish oil and krill oil). Microbial-derived grease includes one or more of algae oil and fungal oil. Grease may also contain structural fat, especially various structural fats commonly used in infant formula, such as OPO structural fat, i.e. 1,3-dioleic acid-2-palmitoyl triglyceride.

[0100] In a preferred embodiment, the grease that grease composition of the present invention contains comprises rice oil, OPO structural fat, soybean oil, coconut oil and algae oil, or is made up of rice oil, OPO structural fat, soybean oil, coconut oil and algae oil.Preferably, in this type of grease composition, in terms of total mass of grease, the content of rice oil is 18-23wt%, preferably 21±1wt%, the content of OPO structural fat is 27-32wt%, preferably 29±1wt%, the content of soybean oil is 27-32wt%, preferably 29±1wt%, the content of coconut oil is 17-21wt%, preferably 19±1wt%, and the content of algae oil is 0.5-2wt%, preferably 1±0.5wt%.

[0101] In the oil and fat composition of the present invention, the content of oil and fat is 70-95%, preferably 80-95%, based on the total weight of the oil and fat composition.

[0102] The phospholipids suitable for use in the oil composition of the present invention can be the phospholipids conventionally used in infant formula milk known in the art. In this article, phospholipids have the well-known meaning of this article and are divided into two major categories: glycerophospholipids and sphingomyelins. Lecithin can be provided by phospholipid products of plant origin and / or phospholipid products of animal origin. In this article, "plant phospholipid products" and "phospholipid products of plant origin" have the same meaning, and "animal phospholipid products" and "phospholipid products of animal origin" have the same meaning and can be used interchangeably, both referring to a phospholipid product, in which, in addition to phospholipids, other ingredients inevitably present in the production of phospholipid products are contained. Such phospholipid products can be obtained from commercial sources or prepared according to conventional methods in the art. In this article, "animal phospholipids" and "plant phospholipids" refer to pure phospholipids themselves.

[0103] Preferably, the phospholipid products of plant lecithin products or plant-derived lecithin products include one or more of the phospholipid products in soybean-derived, sunflower-seed-derived phospholipid products, rapeseed-derived phospholipid products, peanut-derived phospholipid products, rice-derived phospholipid products, rice bran-derived phospholipid products, sesame-derived phospholipid products, linseed-derived phospholipid products, safflower-derived phospholipid products, palm-seed-derived phospholipid products, and tea-seed-derived phospholipid products. The phospholipid products of animal-derived phospholipid products include terrestrial-derived phospholipid products, such as milk-derived phospholipid products, egg-derived phospholipid products, and aquatic-derived phospholipid products, such as fish, shrimp, and shellfish-derived phospholipid products. Fish can be, for example, yellow croaker.

[0104] One or more phospholipid products from the same source and / or different sources can be used to prepare the oil composition of the present invention. Preferred plant phospholipid products are sunflower phospholipid products and / or soybean phospholipid products, and preferred animal phospholipid products are phospholipid products derived from milk.

[0105] In the oil composition of the present invention, the content of the plant lecithin product (such as sunflower lecithin product and / or soybean lecithin product) is 0.1-1.5% based on the total weight of the oil composition. In terms of lecithin, the content of the plant lecithin in the oil composition of the present invention is 0.1-1%, preferably 0.1-0.5%.

[0106] Preferably, the animal lecithin product is a milk extract, such as cheese powder, MFGM, milk concentrated lecithin powder, etc. Milk extracts known in the art can be used in the present invention. The content of animal-derived lecithin in the oil composition of the present invention is 0.2-1.0%, preferably 0.2-0.8%, based on the total weight of the oil composition. It can be used in the oil composition of the present invention in the form of cheese powder, MFGM or milk concentrated lecithin powder, or in the form of any mixture thereof, as long as the animal-derived lecithin provided is within the content range defined by the present invention. In a preferred embodiment, when using milk extracts such as cheese powder, MFGM and / or milk concentrated lecithin powder, the content of milk extract is 1-12wt% based on the total weight of the oil composition.

[0107] Emulsifiers known in the art that can be added to food, especially to infant formula milk, can be used in the oil composition of the present invention. Such emulsifiers include, but are not limited to, monoglycerides, lecithin, and citric acid mono- and diglycerides. The content of the emulsifier in the oil composition of the present invention is 1-7% based on the total weight of the oil composition.

[0108] In some embodiments, the oil composition of the present invention contains 70-95wt% of oil, 0.1-1wt%, preferably 0.1-0.5wt% of plant lecithin, 0.1-1.0wt%, preferably 0.2-0.8wt% of animal lecithin and 1-7wt% of monoglyceride, wherein the oil contains 18-23wt% of rice oil, 27-32wt% of OPO structured lipid, 27-32wt% of soybean oil, 17-21wt% of coconut oil and 0.5-2wt% of algae oil. In some embodiments, the grease composition of the present invention contains 70-95wt% of grease, 0.1-1.5wt% of plant lecithin products, 1-12wt% of milk extract (such as one or more of cow cheese powder, MFGM and milk concentrated lecithin powder) and 1-7wt% of monoglyceride, wherein the grease contains 18-23wt% of rice oil, 27-32wt% of OPO structural fat, 27-32wt% of soybean oil, 17-21wt% of coconut oil and 0.5-2wt% of algae oil. Preferably, in the grease composition, the content of grease is 80-95wt%. Preferably, based on the total weight of grease, the content of rice oil is 21±1wt%, the content of OPO structural fat is 29±1wt%, the content of soybean oil is 29±1wt%, the content of coconut oil is 19±1wt%, and the content of algae oil is 1±0.5wt%.

[0109] Additive composition

[0110] In some embodiments, the present invention provides an additive composition containing, or consisting of, plant lecithin, animal lecithin and an emulsifier, wherein, based on the total weight of the additive composition, the content of plant lecithin is 0.5-20wt%, preferably 3-17wt%, the content of animal lecithin is 2-15wt%, preferably 3-12wt%, and the content of emulsifier is 10-48wt%, preferably 15-45wt%.

[0111] The phospholipids are as described above. Preferred plant phospholipid products are sunflower phospholipid products and / or soybean phospholipid products, and preferred animal phospholipid products are phospholipid products derived from milk.

[0112] Preferably, the animal lecithin product is a milk extract, such as cheese powder, MFGM and milk concentrated lecithin powder. Milk extracts known in the art can be used in the present invention. In some embodiments, one or more of cheese powder, MFGM and milk concentrated lecithin powder are used. Therefore, preferably, in some embodiments, the additive composition of the present invention contains 0.5-20wt%, preferably 3-17wt% of plant lecithin, 50-70wt% of milk extract, and 10-48wt%, preferably 15-45wt% of emulsifier, or consists of it.

[0113] Emulsifiers known in the art that can be added to food, especially to infant formula milk, can be used in the oil composition of the present invention. Such emulsifiers include, but are not limited to, monoglycerides, lecithin, and citric acid mono- and diglycerides. In a preferred embodiment, the emulsifier is monoglyceride.

[0114] Adding the additive composition of the present invention to oils and fats helps to increase the lipid digestion rate of the structured emulsion containing the obtained oil and fat composition and improve the emulsion stability of the structured emulsion.

[0115] Structured emulsion

[0116] The structured emulsion provided by the present invention contains the grease composition described herein, a water-soluble component (water-soluble component) and water, or contains the grease described herein, the additive composition described herein, a water-soluble component and water. The water-soluble component that can be used for the structured emulsion of the present invention can be a water-soluble component conventionally used to prepare structured emulsions in the art, including but not limited to proteins, carbohydrates, complex microbial minerals and stabilizers.

[0117] 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, bean-derived protein from milk or goat milk. The protein from bean source 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. In the water-soluble component of the present invention, the content of protein is generally 12-18wt%. In some embodiments, the protein in the water-soluble component is provided by skim milk powder and whey protein powder. Preferably, based on the total weight of the water-soluble component, the content of skim milk powder can be 15-25wt%, preferably 18-23wt%, and the content of whey protein powder can be 5-13wt%, preferably 7-11wt%.

[0118] Carbohydrates include digestible carbohydrates and indigestible carbohydrates. Digestible carbohydrates are usually 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 60wt% of the digestible carbohydrates are lactose. Indigestible carbohydrates are usually indigestible oligosaccharides, including but not limited to at least one of oligofructose, oligogalactose, oligoglucose, oligoxylose, oligomannose and cyclodextrin oligosaccharides. In the water-soluble components of the present invention, the total content of digestible carbohydrates is usually 60-75wt%, and the total content of indigestible carbohydrates is usually ≤10wt%.

[0119] In the present invention, the composite vitamin mineral refers to a composition comprising one or more vitamins and / or one or more minerals. Vitamins include, but are not limited to, 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. Minerals include, but are not limited to, at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium. Choline and / or inositol may also be included in the composite microbial mineral. In the water-soluble component of the present invention, the content of the composite microbial mineral is usually greater than or equal to 1.5wt%, preferably 2-6wt%.

[0120] 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, rose bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide. In the water-soluble component of the present invention, the content of the stabilizer is usually 0.1-1wt%.

[0121] In a preferred embodiment, the water-soluble component comprises 12-18 wt % protein, 60-75 wt % digestible carbohydrates, 2-6 wt % complex vitamins and minerals, 0.1-1 wt % stabilizer and ≤10 wt % indigestible oligosaccharides, based on the total mass of the water-soluble component.

[0122] In a preferred embodiment, the water-soluble components contain, based on the total mass of the water-soluble components, 15-25wt%, preferably 18-23wt% of skimmed milk powder, 5-13wt%, preferably 7-11wt% of whey protein powder, 60-70wt% of digestible carbohydrates, 2-6wt% of complex vitamins and minerals and 0.1-1wt% of stabilizers.

[0123] Based on the total weight of the structured emulsion, the content of the oil composition described herein in the structured emulsion of the present invention may be 3-10 wt %, preferably 3.7-4.4 wt %.

[0124] Based on the total weight of the structured emulsion, the content of the oil in the structured emulsion of the present invention may be 2.5-5 wt %, preferably 3-4 wt %.

[0125] The content of the additive composition described herein in the structured emulsion of the present invention may be 0.1-0.8 wt %, based on the total weight of the structured emulsion.

[0126] The content of the water-soluble component in the structured emulsion of the present invention may be 7-17 wt %, preferably 8-11 wt %, based on the total weight of the structured emulsion.

[0127] In some embodiments, the structured emulsion of the present invention contains 3-10wt% of the grease composition described herein, 7-17wt% of the water-soluble component described herein, and 73wt%-90wt% of water, based on the total mass of the structured emulsion. In some embodiments, the structured emulsion of the present invention contains 3-10wt% of the grease composition described herein, 7-17wt% of the water-soluble component described herein, and the balance of water, based on the total mass of the structured emulsion. In some embodiments, the structured emulsion of the present invention contains 3.7-4.4wt% of the grease composition described herein, 8-11wt% of the water-soluble component described herein, and the balance of water, based on the total mass of the structured emulsion. Typically, the balance of water is in the range of 73wt%-90wt%.

[0128] In certain embodiments, based on the total weight of the structured emulsion, the structured emulsion of the present invention contains 2.5-5 wt% of the oil described herein, 0.1-0.8 wt% of the additive composition described herein, 7-17 wt% of the water-soluble component described herein, and the balance of water. Typically, the balance of water is in the range of 73 wt%-90 wt%.

[0129] Preparation method

[0130] The preparation method of the structured emulsion of the present invention comprises the following steps:

[0131] (1) providing the grease composition of the present invention;

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

[0133] (3) The oil and fat composition and the aqueous phase composition are mixed and emulsified to obtain an emulsion.

[0134] In a preferred embodiment, the method further comprises step (4): sterilizing the emulsion.

[0135] In the above step (1), the vegetable lecithin product, the animal lecithin product, the emulsifier and 10-20% of the fat in the formula are weighed, heated and stirred at 70-90° C. for 20-40 minutes (stirring speed>200 rpm), cooled to room temperature, the remaining fat is added, heated to 55-65° C., and stirred for 10-30 minutes (stirring speed>200 rpm), then cooled to 28-33° C., the stirring speed is adjusted to 40-60 rpm, and stirring is continued for 3-8 minutes; and immediately cooled in an ice water bath and kneaded for 15-30 minutes.

[0136] In the above step (2), water-soluble components such as protein, carbohydrate, complex microbial minerals and stabilizer can be mixed with water and stirred at below 35° C. to form an aqueous phase.

[0137] In some embodiments, in the above step (3), the oil 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 3000-20000rpm, and the shear time may be 1-15min; when ultrasonic emulsification is used, the ultrasonic power density may be 60-300W / cm 2 , the ultrasonic treatment time can be 1-20min.

[0138] In some embodiments, in the above step (3), the oil composition and the aqueous phase composition may be mixed and then sheared, and / or homogenized, and / or microfluidized. Preferably, the shear rate is 3000-20000 rpm; the shear time is 1-15 min, the microfluidization pressure is 10-500 bar, and the cycle is repeated more than 3 times.

[0139] In some embodiments, homogenization is performed after shearing, preferably at a homogenization pressure of 10-500 bar, and the process is repeated for more than 3 times.

[0140] In some embodiments, in the above step (3), the oil composition and the aqueous phase composition are mixed at 33-38°C (such as in a water bath at 33-38°C), stirred for less than 20 minutes, and then sheared and homogenized. Preferably, the shear rate is ≤4000rpm, the shear time is 1-5 minutes; the homogenization pressure is ≤20bars, and the homogenization operation can be performed 1-5 times.

[0141] In the above step (4), sterilization can be pasteurization, high temperature instantaneous sterilization or high pressure sterilization. In some embodiments, the emulsion obtained in step (3) is kept at 60-85°C for 15 seconds to 30 minutes for pasteurization. In other embodiments, the emulsion obtained in step (3) is kept at 110-140°C for 1-30 seconds for high temperature instantaneous sterilization. Alternatively, the emulsion obtained in step (3) can be kept at a pressure of 100-600 MPa for 5-30 minutes for ultra-high pressure sterilization.

[0142] The present invention includes the structured emulsion prepared by the method of the present invention.

[0143] The present invention also provides a method for preparing a food composition, which comprises the step of drying the structured emulsion of the present invention.

[0144] The drying method includes, but is not limited to, one or more of high temperature spray drying, electrostatic low temperature spray drying, vacuum freeze drying, and cold air spray drying.

[0145] In some embodiments, the structured emulsion is dried by high temperature spray drying, and the inlet air temperature of the spray drying is 120-200°C and the outlet air temperature is 60-110°C.

[0146] In some embodiments, the structured emulsion is dried by cold air spray drying, and the inlet air temperature of the spray drying is 70-110°C and the outlet air temperature is 35-50°C.

[0147] Other Products

[0148] In some embodiments, the present invention also provides a dry powder, which is a powder obtained by drying the structured emulsion of the present invention, i.e., a food composition as described herein. In some embodiments, the food composition of the present invention contains or consists of the following ingredients, based on its total mass: a fat component, 20-30wt%; a vegetable lecithin, 0.03-0.5wt%; an animal lecithin, 0.05-0.5%, preferably 0.07-0.35%; a protein, 10-25wt%; a carbohydrate, 40-55wt%; a stabilizer, 0.1-0.8wt%; a complex vitamin mineral, 1-5wt%; and an emulsifier, 0.1-3.0wt%. Preferably, the fat component is a fat as described herein. Preferably, the oil component contains or consists of the following ingredients: based on the total mass of the oil component, 18-23wt%, preferably 21±1wt% of rice oil, 27-31wt%, preferably 29±1wt% of OPO structured fat, 27-31wt%, preferably 29±1wt% of soybean oil, 17-21wt%, preferably 19±1wt% of coconut oil, and 0.5-2wt%, preferably 1±0.5wt% of algae oil. Preferably, the dry powder of the present invention is milk powder, such as infant formula milk powder. In some embodiments, the dry powder of the present invention contains: 12-17wt% of skim milk powder, 5-8wt% of whey protein powder, 40-50wt% of carbohydrates, 2-4wt% of complex vitamins and minerals, 0.2-0.6wt% of stabilizers and 27-32wt% of the oil composition of the present invention.

[0149] 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.

[0150] The present invention also provides a food composition, which comprises the phospholipid composition of the present invention; or comprises the oil and fat composition of the present invention; or comprises the structured emulsion of the present invention; or comprises the structured emulsion prepared by the method of the present invention; or comprises the food composition of the present invention; or comprises the food composition prepared by the method of the present invention.

[0151] 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 tablet, a block, a capsule, a pill or a semi-emulsion.

[0152] In some embodiments, the food composition is a nutritional supplement.

[0153] Food composition of the present invention can be used as food product (food) or food additive or be used for the manufacture of food product or food additive. Accordingly, the present invention relates to food product or food additive, it comprises food composition of the present invention or is substantially composed of the food composition of invention or comprises the emulsion formed by the redispersion of food composition of the present invention.

[0154] In the present invention, the food product can be consumed by different groups, including but not limited to mammals, ruminants, poultry and humans.

[0155] According to the present invention, the method for preparing food products or food additives is included in the preparation process and food compositions of the present invention is joined in the preparation raw materials of food products or food additives.Food compositions of the present invention can be mixed with one or more food ingredients and / or additives to prepare food products of the present invention or food additives.

[0156] The food product or food additive can be used directly, or mixed with an aqueous medium before use. The aqueous medium can be water, milk (such as full fat, half fat or skim milk), yogurt, beverage (such as soft drink, for example fruit juice), soy milk beverage, rice beverage, plant-based beverage, milk shake, coffee or tea. In some embodiments, the food product of the present invention is a formula food.

[0157] Other methods and uses

[0158] The present invention also provides a method for promoting digestion and absorption of animals, the method comprising using the food product of the present invention as part or all of the food ingested by the animal. The present invention also provides the use of the oil composition, additive composition, structured emulsion, food composition, food composition, food product and food additive of the present invention in the preparation of food that promotes digestion and absorption of animals. The animals include mammals and ruminants. The mammals include humans. In some embodiments, the humans include infants, pregnant women, middle-aged and elderly people and people with low immunity. In some embodiments, the food is a formula food.

[0159] The present invention also provides the use of the oil composition or additive composition described herein in improving the digestion of lipids contained in food, or in preparing food with improved lipid digestion. Herein, the "digestion" can be represented by the lipid enzymatic hydrolysis degree described herein. Preferably, the lipid enzymatic hydrolysis degree of the structured emulsion or its water-reconstituted emulsion provided by the present invention at the 120th minute is 65% or more, more preferably 68% or more.

[0160] Example

[0161] The following examples are further elaborations of the present invention, but the contents of the present invention are not limited by the following contents. The embodiments in the present specification are only used to illustrate the present invention, and they 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, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0162] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

[0163] Source of raw materials

[0164] Skim milk powder: Fonterra, New Zealand;

[0165] Cheese powder: Fonterra from New Zealand, lecithin content 7.6%;

[0166] MFGM: Arla Foods Ingredients, Denmark, lecithin content 7.2%;

[0167] Milk lecithin concentrate powder: French Avril Group, lecithin content is 18.5%;

[0168] Whey protein concentrate powder: Fonterra, New Zealand;

[0169] Lactose: Leprino Foods, USA;

[0170] Sunflower lecithin: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

[0171] Soybean lecithin: Qinhuangdao Jinhai Grain and Oil Industry Co., Ltd.;

[0172] Vegetable oil: Shanghai Kerry Food Industry Co., Ltd.;

[0173] DHA algae oil: Jiabiyu Biotechnology (Wuhan) Co., Ltd.;

[0174] Rose gum: DuPont, USA;

[0175] Carrageenan: Danisco, USA;

[0176] Vitamin and mineral premix: customized by DSM;

[0177] Monoglyceride: DuPont Danisco.

[0178] Detection Methods

[0179] The detection methods used in the following embodiments and comparative examples are as follows.

[0180] Determination of the stability of oil and fat compositions:

[0181] Product appearance and oil separation rate

[0182] The oil composition was placed in a 50 mL centrifuge tube and placed at 30°C for 24 hours. The appearance of the product was visually observed and its oil separation rate was determined. The oil separation rate of the oil composition = m / M*100%, where m is the mass of oil separated from the oil composition (g), and M is the total mass of the oil composition (g).

[0183] Centrifugal oil separation rate of the product

[0184] The oil composition was placed in a 50 mL centrifuge tube, placed at 30° C. for 24 h, and centrifuged at 3500 rpm. The centrifugal oil separation rate of the oil composition = m / M*100%, wherein m is the mass (g) of the oil separated after centrifugation of the oil composition, and M is the total mass (g) of the oil composition before centrifugation.

[0185] In vitro simulated digestion of structured emulsions for infants:

[0186] 1) Gastric digestion stage: 20 mL of infant formula milk powder reconstituted milk was placed in a glass reactor with a water bath jacket, the pH was adjusted to 5.3, 45 mL of simulated gastric digestion solution (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 to keep the system pH constant at 5.3 (pH-STAT), and the reaction was carried out for 60 minutes under magnetic stirring in a 37 ° C water bath, and the consumed NaOH was recorded to calculate the molar content of the generated free fatty acids (FFA). After the gastric digestion reaction was completed, an excess of alkali solution was added to make the system pH exceed 9, the enzyme was inactivated, and all were transferred to the subsequent small intestine digestion.

[0187] 2) Small intestinal digestion stage: 1 M NaOH was used to adjust the gastric digestive fluid to pH 6.6, and 97.5 mL of simulated small intestinal digestive fluid (pancreatic enzyme 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 keep the pH of the system constant at 6.6 (pH-STAT). The reaction was carried out under magnetic stirring in a 37 °C water bath for 120 min, and the consumed NaOH was recorded to calculate the molar content of free fatty acids (FFA) generated.

[0188] 3) Lipid hydrolysis degree: The lipid hydrolysis degree indicates the percentage of free fatty acids (FFA) released from triglycerides in the initial emulsion, which can be calculated by the following formula:

[0189]

[0190] Wherein, LD: lipid hydrolysis degree (%), FFA: free fatty acid content (mol, obtained from the molar amount of NaOH consumed), MMeq: average molecular weight of emulsion triglycerides (g / mol), FC: fat concentration (g / mL), V: emulsion volume.

[0191] Emulsion stability analysis (40℃)

[0192] Emulsion stability analysis: The stability of the emulsion at 40°C was analyzed using a TURBISCAN LAB universal stability analyzer. Parameter settings: temperature: 40°C, scanning frequency: 5 min / time, detection time: 6 h. The thermodynamic instability index (TSI) of the emulsion and the thickness of the top peak of the emulsion were recorded over time.

[0193] Preparation method of the grease composition of Examples 1-5 and Comparative Examples 1-6:

[0194] (1) According to Table 2, weigh vegetable lecithin, cheese powder / MFGM / milk concentrated lecithin powder, monoglyceride and 10-20% of the fat in the formula, heat and stir at 80° C. for 30 min (stirring speed>200 rpm), cool to room temperature and set aside, which is recorded as mixture A;

[0195] (2) Add the remaining oil to mixture A and continue stirring at 60°C for 20 min (stirring speed > 200 rpm), which is recorded as mixture B;

[0196] (3) Cool the mixture B to 30°C, adjust the stirring speed to 40-60 rpm, and continue stirring for 5 min; then immediately cool and knead the mixture in an ice water bath for 20 min.

[0197] Comparative Example 7 Preparation method of grease composition:

[0198] (1) Weigh the materials according to Table 2, mix the cheese powder, vegetable phospholipids, monoglycerides and oil, and stir in a 60°C water bath for 20 min (stirring speed>200 rpm), and record it as mixture A;

[0199] (2) Cool the mixture A to 30°C, adjust the stirring speed to 40-60 rpm, and continue stirring for 5 min; then immediately cool and knead the mixture in an ice water bath for 20 min.

[0200] Comparative Example 8 Preparation method of grease composition:

[0201] (1) According to Table 2, cheese powder, vegetable lecithin, monoglyceride and 10-20% of the fat in the formula were weighed, heated and stirred at 80° C. for 30 min (stirring speed>200 rpm), cooled to room temperature and set aside, and recorded as mixture A;

[0202] (2) Add the remaining oil to mixture A and continue stirring at 60°C for 20 min (stirring speed > 200 rpm), which is recorded as mixture B;

[0203] (3) Immediately cool and knead the mixture in an ice water bath for 20 minutes.

[0204] Comparative Example 9 Preparation method of grease composition:

[0205] (1) According to Table 2, weigh cheese powder, vegetable lecithin, monoglyceride and 10-20% of the fat in the formula, heat and stir at 80° C. for 30 min (stirring speed>200 rpm), cool to room temperature and set aside, which is recorded as mixture A;

[0206] (2) Add the remaining oil to mixture A and continue stirring at 60°C for 20 min (stirring speed > 200 rpm), which is recorded as mixture B;

[0207] (3) Cool the mixture B to 30°C, adjust the stirring speed to 40-60 rpm, and continue stirring until it is formed.

[0208] The grease formulations of Examples 1-3 and Comparative Examples 1-9 are shown in Table 1 below.

[0209] Table 1: Mixed oil formula

[0210]

[0211]

[0212] The preparation methods of the structured emulsions in Examples 1-5 and Comparative Examples 1-9 are as follows:

[0213] Step 1: Weigh the oil composition prepared in this embodiment and the comparative example according to the formula in Table 3, heat and stir at 60° C. to form an oil phase;

[0214] Step (2): 20 g skim milk powder, 8.8 g whey protein powder, 61 g lactose, 3.9 g composite microbial minerals, 0.6 g stabilizer (0.45 g rosin gum, 0.15 g carrageenan) and 866.5 g water were mixed and stirred in a water bath below 35° C. to form an aqueous phase;

[0215] Step (3): mixing the oil phase and the water phase, stirring for 15 min in a 35° C. water bath, and then shearing and homogenizing at a shear rate of 3000 rpm, a shear time of 3 min, and homogenizing conditions of 20 bar, 3 times; and

[0216] 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 emulsions of the embodiments and comparative examples.

[0217] Table 3: Structured emulsion base formula

[0218]

[0219] The stability and appearance of the oil compositions prepared in Examples 1-5 and Comparative Examples 1-9 are shown in Table 4.

[0220] Table 4: Stability and appearance of oil and fat compositions

[0221]

[0222] As shown in Table 4, the grease compositions prepared in Examples 1-5 and Comparative Examples 1-2 have stable systems, smooth and delicate surfaces, no oil separation after being placed at 30°C for 1 day, and the centrifugal oil separation rate is less than 2%. Although the grease composition prepared in Comparative Example 4 has a stable system, its surface is rough, affecting the appearance. After being placed at 30°C for one day, the systems of the other comparative examples are stratified, and grease is precipitated. This shows that only the grease compositions prepared in Examples 1-5 and Comparative Examples 1-2 have stable systems and good appearance.

[0223] Comparative Example 10: Amallon infant formula (Amallon-1 series, purchased from a shopping mall in Denmark).

[0224] Comparative Example 11: Abbott stage 1 infant formula milk (Similac series, purchased from a shopping mall in Las Vegas, USA).

[0225] Comparative Example 12: Breast milk (obtained from a donor, Shanghai, 28-35 years old).

[0226] The lipid enzymatic hydrolysis degree and emulsion stability of the structured milk prepared in Examples 1-3 and Comparative Examples 1-2, commercial milk powder emulsion and breast milk (obtained from donors, Shanghai, 28-35 years old) were tested. The results are shown in Tables 5 and 6.

[0227] Table 5: Changes in lipid enzymatic hydrolysis during in vitro digestion in infants and young children

[0228] time G-0 G-10 G-30 G-60 I-10 I-30 I-60 I-120 Example 1 0 5.34 5.34 5.34 62.49 65.91 69.97 71.23 Example 2 0 5.21 5.21 5.21 61.76 64.75 67.98 69.86 Example 3 0 5.45 5.45 5.45 61.78 65.97 68.73 70.09 Example 4 0 5.23 5.23 5.23 60.98 64.34 67.91 68.92 Example 5 0 5.19 5.19 5.19 61.02 65.31 68.12 70.23 Comparative Example 1 0 5.12 5.12 5.12 52.03 56.89 59.01 61.19 Comparative Example 2 0 5.37 5.37 5.37 54.21 58.12 58.97 60.45 Comparative Example 10 0 5.68 5.68 5.68 50.13 55.05 58.13 61.73 Comparative Example 11 0 5.86 6.34 6.81 53.38 56.26 58.70 62.00 Comparative Example 12 0 6.12 6.12 6.12 59.22 63.09 66.69 72.24

[0229] Table 6: Stability analysis of infant formula emulsion or water-reconstituted emulsion (40°C)

[0230]

[0231]

[0232] As shown in Table 5, the lipid enzymatic hydrolysis degree of the structured milk prepared by Examples 1-5 is closer to that of breast milk (Comparative Example 12), and much higher than that of Comparative Examples 1 and 2 and commercial milk powder emulsions (Comparative Examples 10 and 11).

[0233] The kinetic instability index (TSI) can intuitively reflect the stability of the emulsion. In general, the larger 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 cream layer of a certain thickness on the top of the emulsion. In general, at a certain temperature and a certain time, the higher the thickness of the top peak of the emulsion, the greater the degree of floating of the emulsion, and the worse the stability of the emulsion, and vice versa. According to the stability results of the structured emulsion, water-reconstituted emulsion, and breast milk in Table 6, the structured emulsion and water-reconstituted emulsion prepared by the present invention have a TSI index of less than 7 after being stored at 40°C for 6 hours, and their top peak thicknesses are all less than 3.0 mm, indicating that the emulsion prepared by the present invention has good emulsion stability.

Claims

1. A grease composition, comprising grease, plant lecithin, animal lecithin and an emulsifier; based on the total weight of the grease composition, the content of the plant lecithin is 0.1-1%, the content of the animal lecithin is 0.2-1.0%, and the content of the emulsifier is 1-7%; in, The fatty acid composition characteristics of the oil are: saturated fatty acid content ≤45wt%, monounsaturated fatty acid content ≤50wt%, polyunsaturated fatty acid content ≤30wt%; The oil composition is prepared by the following method: mixing plant lecithin, animal lecithin, emulsifier and part of the oil used to prepare the oil composition, heating and stirring at 70-90°C for 20-40min, with a stirring speed of >200rpm, cooling to room temperature, adding the remaining oil, heating to 55-65°C, continuing to stir for 10-30min, with a stirring speed of >200rpm, then cooling by 28-33°C, adjusting the stirring speed to 40-60rpm, continuing to stir for 3-8min, and then rapidly cooling and kneading for 15-30min; the part of the oil accounts for 10-20wt% of the total amount of the oil used.

2. The grease composition according to claim 1, It is characterized in that Based on the total weight of the oil and fat composition, the oil and fat content is 70-95%.

3. The grease composition according to claim 2, It is characterized in that Based on the total weight of the oil and fat composition, the oil and fat content is 80-95%.

4. The grease composition according to claim 1, It is characterized in that Based on the total weight of the oil composition, the content of the vegetable lecithin is 0.1-0.5%.

5. The grease composition according to claim 1, It is characterized in that Based on the total weight of the oil composition, the content of the animal lecithin is 0.2-0.8%.

6. The grease composition according to claim 1, It is characterized in that The fatty acid composition characteristics of the oil are as follows: saturated fatty acid content is 35-45wt%, monounsaturated fatty acid content is 25-50wt%, and polyunsaturated fatty acid (PUFA) content is 20-30wt%.

7. The grease composition according to claim 6, It is characterized in that The fatty acid composition of the oil includes oleic acid, palmitic acid and linoleic acid.

8. The grease composition according to claim 7, It is characterized in that The mass ratio of oleic acid, palmitic acid and linoleic acid is (1.5-2.5):1:(0.7-1.2).

9. The grease composition according to claim 7, It is characterized in that Based on the total weight of fatty acids, the content of palmitic acid is 18-25wt%.

10. The grease composition according to claim 7, It is characterized in that The content of oleic acid is 25-45wt% based on the total weight of fatty acids.

11. The grease composition according to claim 7, It is characterized in that The content of linoleic acid is 10-25wt% based on the total weight of fatty acids.

12. The grease composition according to claim 6, It is characterized in that The oils and fats include one or more of modified oils and fats or unmodified oils and fats from plant, animal and microbial sources.

13. The grease composition according to claim 12, It is characterized in that The plant-derived oil is selected from one or a mixture of any multiple of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter, and ice grass fat; the animal-derived oil is selected from one or more of oils derived from cow's milk, oils derived from goat's milk, oils derived from camel's milk, and oils derived from aquatic animals; and the microbial-derived oil includes one or more of algae oil and fungal oil.

14. The grease composition according to claim 13, It is characterized in that The sunflower seed oil is high oleic acid sunflower seed oil.

15. The grease composition according to claim 13, It is characterized in that The fat derived from cow's milk is fat derived from buffalo milk.

16. The grease composition according to claim 6, It is characterized in that The oil comprises rice oil, OPO structured fat, soybean oil, coconut oil and algae oil, or is composed of rice oil, OPO structured fat, soybean oil, coconut oil and algae oil.

17. The grease composition according to claim 16, It is characterized in that Based on the total mass of oil, the content of rice oil is 18-23wt%, the content of OPO structured fat is 27-31wt%, the content of soybean oil is 27-31wt%, the content of coconut oil is 17-21wt%, and the content of algae oil is 0.5-2wt%.

18. The grease composition according to claim 17, It is characterized in that Based on the total mass of oil, the content of rice oil is 21±1wt%.

19. The grease composition according to claim 17, It is characterized in that Based on the total mass of oil, the content of OPO structured fat is 29±1wt%.

20. The grease composition according to claim 17, It is characterized in that Based on the total mass of oil, the content of soybean oil is 29±1wt%.

21. The grease composition according to claim 17, It is characterized in that Based on the total mass of oil, the content of coconut oil is 19±1wt%.

22. The grease composition according to claim 17, It is characterized in that Based on the total mass of oil, the content of algae oil is 1±0.5wt%.

23. The grease composition according to claim 6, It is characterized in that The plant lecithin is derived from plant lecithin products, and the plant lecithin products are selected from one or more of lecithin products derived from soybeans, lecithin products derived from sunflower seeds, lecithin products derived from rapeseeds, lecithin products derived from peanuts, lecithin products derived from rice, lecithin products derived from rice bran, lecithin products derived from sesame, lecithin products derived from flax seeds, lecithin products derived from safflower seeds, lecithin products derived from palm seeds, and lecithin products derived from tea seeds; the animal lecithin is derived from animal lecithin products derived from terrestrial animals, and lecithin products derived from aquatic animals.

24. The grease composition according to claim 23, It is characterized in that The animal lecithin product is a milk-derived lecithin product or an egg-derived lecithin product.

25. The grease composition according to claim 23, It is characterized in that The aquatic animal-derived phospholipid product is a phospholipid product derived from fish, shrimp and shellfish.

26. The grease composition according to claim 23, It is characterized in that The vegetable lecithin product is sunflower lecithin and / or soybean lecithin, and the animal lecithin product is a lecithin product derived from milk.

27. The grease composition according to claim 26, It is characterized in that The animal lecithin product comprises one or more of cheese powder, MFGM and milk concentrated lecithin powder.

28. The grease composition according to claim 26, It is characterized in that The oil composition contains milk extract, and the content of the milk extract is 1-12 wt % based on the total weight of the oil composition.

29. The grease composition according to claim 6, It is characterized in that The oil composition contains 70-95wt% of oil, 0.1-1wt% of plant lecithin, 0.3-0.8% of animal-derived lecithin and 1-7wt% of monoglyceride, wherein the oil contains 18-23wt% of rice oil, 27-31wt% of OPO structural fat, 27-31wt% of soybean oil, 17-21wt% of coconut oil and 0.5-2wt% of algae oil; or the oil composition contains 70-95wt% of oil, 0.2-1wt% of plant lecithin, 1-12wt% of milk extract and 1-7wt% of monoglyceride, wherein the oil contains 18-23wt% of rice oil, 27-31wt% of OPO structural fat, 27-31wt% of soybean oil, 17-21wt% of coconut oil and 0.5-2wt% of algae oil.

30. The grease composition according to claim 29, It is characterized in that Based on the total weight of oil, the content of rice oil in the oil is 21±1wt%, the content of OPO structured fat is 29±1wt%, the content of soybean oil is 29±1wt%, the content of coconut oil is 19±1wt%, and the content of algae oil is 1±0.5wt%.

31. A structured emulsion, It is characterized in that Based on the total weight, the structured emulsion contains 3-10 wt % of the grease composition according to any one of claims 1 to 30, 7-17 wt % of a water-soluble component and 3 wt % to 90 wt % or the remainder of water.

32. The structured emulsion according to claim 31, It is characterized in that Based on the total weight of the structured emulsion, the structured emulsion contains 3.7-4.4 wt % of the grease composition according to any one of claims 1 to 30.

33. The structured emulsion of claim 31, It is characterized in that The structured emulsion contains 8-11 wt % of water-soluble ingredients based on the total weight of the structured emulsion.

34. The structured emulsion of claim 31, It is characterized in that The water-soluble ingredients include protein, carbohydrates, complex vitamins, minerals and stabilizers.

35. The structured emulsion of claim 34, It is characterized in that The protein includes (1) whey protein from cow's milk or goat's milk, casein from cow's milk or goat's milk, (2) protein from beans, (3) cereal protein, and (4) partially hydrolyzed or fully hydrolyzed protein of (1) or (2).

36. The structured emulsion of claim 35, It is characterized in that The bean-derived protein is soy protein and / or pea protein.

37. The structured emulsion of claim 35, It is characterized in that The cereal protein includes one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein and oat protein.

38. The structured emulsion of claim 35, It is characterized in that The protein in the water-soluble component is provided by skimmed milk powder and whey protein powder.

39. The structured emulsion of claim 35, It is characterized in that The protein content is 12-18wt% based on the total weight of the water-soluble components.

40. The structured emulsion of claim 34, It is characterized in that The carbohydrates include digestible carbohydrates and indigestible carbohydrates; wherein the digestible carbohydrates include at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; wherein the indigestible carbohydrates include at least one of fructooligosaccharides, galacto-oligosaccharides, glucose-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides and cyclodextrin oligosaccharides.

41. The structured emulsion of claim 40, It is characterized in that Based on the total weight of the water-soluble components, the total content of the digestible carbohydrates is 60-75wt%, and the total content of the indigestible carbohydrates is ≤10wt%.

42. The structured emulsion of claim 34, It is characterized in that The multivitamin-mineral refers to a composition comprising one or more vitamins and / or one or more minerals.

43. The structured emulsion of claim 42, It is characterized in that 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.

44. The structured emulsion of claim 42, It is characterized in that The minerals include at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium.

45. The structured emulsion of claim 42, It is characterized in that The multivitamin mineral comprises choline and / or inositol.

46. ​​The structured emulsion of claim 42, It is characterized in that Based on the total weight of water-soluble components, the content of the complex vitamin mineral is greater than or equal to 1.5wt%.

47. The structured emulsion of claim 46, It is characterized in that Based on the total weight of the water-soluble components, the content of the complex vitamin mineral is 2-6wt%.

48. The structured emulsion of claim 34, It is characterized in that The stabilizer includes one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide.

49. The structured emulsion of claim 48, It is characterized in that Based on the total weight of the water-soluble components, the content of the stabilizer is 0.1-1wt%.

50. The structured emulsion of claim 34, It is characterized in that Based on the total weight of the water-soluble components, the water-soluble components comprise 12-18 wt % of protein, 60-75 wt % of digestible carbohydrates, 2-6 wt % of complex vitamins and minerals, 0.1-1 wt % of stabilizers and ≤10 wt % of indigestible oligosaccharides.

51. The structured emulsion of claim 50, It is characterized in that Calculated on the total weight of the water-soluble components, the water-soluble components contain: 15-25wt% skim milk powder, 5-13wt% whey protein powder, 60-70wt% digestible carbohydrates, 2-6wt% complex vitamins and minerals and 0.1-1wt% stabilizer.

52. The structured emulsion of claim 51, It is characterized in that Based on the total weight of the water-soluble components, the water-soluble components contain: 18-23wt% of skimmed milk powder.

53. The structured emulsion of claim 51, It is characterized in that Based on the total weight of the water-soluble components, the water-soluble components contain: 7-11 wt% whey protein powder.

54. The structured emulsion of claim 34, It is characterized in that Based on the total mass of the structured emulsion, the structured emulsion contains 1.5-3wt% of skim milk powder, 0.5-1.2wt% of whey protein powder, 5-7wt% of digestible carbohydrates, 0.3-0.5wt% of complex vitamins and minerals, 0.03-0.08wt% of a stabilizer, 3-5wt% of the oil composition, and the balance of water.

55. A method for preparing the grease composition according to any one of claims 1 to 30, It is characterized in that The method comprises: mixing plant lecithin, animal lecithin, emulsifier and part of the oil used to prepare the oil composition, heating and stirring at 70-90°C for 20-40min, with a stirring speed of >200rpm, cooling to room temperature, adding the remaining oil, heating to 55-65°C, continuing stirring for 10-30min, with a stirring speed of >200rpm, then cooling by 28-33°C, adjusting the stirring speed to 40-60rpm, continuing stirring for 3-8min, and then rapidly cooling and kneading for 15-30min; wherein the part of the oil accounts for 10-20wt% of the total amount of the oil used.

56. A method for preparing a structured emulsion according to any one of claims 31 to 54, wherein the method include: (1) Providing the grease composition according to any one of claims 1 to 30; (2) mixing the water-soluble component with water to obtain an aqueous phase composition; (3) mixing and emulsifying the oil composition and the aqueous phase composition to obtain an emulsion; and optional (4) Sterilizing the emulsion obtained in step (3).

57. The method of claim 56, It is characterized in that In the above step (2), the water-soluble component and water are mixed and stirred at a temperature below 35° C. to form an aqueous phase.

58. The method of claim 56, It is characterized in that The emulsification is selected from one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification or self-emulsification.

59. The method of claim 58, It is characterized in that Shear emulsification is adopted, the shear rate is 3000-20000rpm, and the shear time is 1-15min.

60. The method of claim 59, It is characterized in that After emulsification, homogenize.

61. The method of claim 60, It is characterized in that The homogenization pressure is 10-500 bar, and the cycle is repeated more than 3 times.

62. The method of claim 56, It is characterized in that In the step (3), the oil composition and the water phase composition are mixed at 33-38° C. and stirred for less than 20 min, and then sheared and homogenized.

63. The method of claim 59, It is characterized in that The shear rate is ≤4000 rpm and the shear time is 1-5 minutes.

64. The method of claim 59, It is characterized in that The homogenization pressure is ≤20 bar, and the homogenization operation is performed 1-5 times.

65. The method of claim 64, It is characterized in that Perform 3-5 homogenization operations.

66. A structured emulsion prepared by the method of any one of claims 56 to 65.

67. A dry powder or a water-reconstituted emulsion thereof, It is characterized in that The dry powder is a powder obtained by drying the structured emulsion according to any one of claims 31 to 54 or 66, and the water-reconstituted emulsion is an emulsion prepared by dissolving the dry powder in water.

68. The dry powder or water-reconstituted emulsion thereof according to claim 67, It is characterized in that The dry powder is infant formula milk powder.

69. The dry powder or water-reconstituted emulsion thereof according to claim 67, It is characterized in that The dry powder contains or consists of the following ingredients, based on the total mass of the dry powder: oil, 20-30wt%; plant lecithin, 0.03-0.5wt%; animal lecithin, 0.05-0.5%; protein, 10-25wt%; carbohydrate, 40-55wt%; stabilizer, 0.1-0.8wt%; complex vitamins and minerals, 1-5wt%; and emulsifier, 0.1-3.0wt%.

70. The dry powder or water-reconstituted emulsion thereof according to claim 69, It is characterized in that Based on the total mass of the dry powder, the dry powder contains or consists of the following ingredients: plant lecithin, 0.03-0.2wt%.

71. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that Based on the total mass of the dry powder, the dry powder contains or consists of the following ingredients: animal lecithin, 0.07-0.35%.

72. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that The oil contains or consists of the following ingredients: based on the total weight of the oil, 18-23wt% of rice oil, 27-31wt% of OPO structural fat, 27-31wt% of soybean oil, 17-21wt% of coconut oil, and 0.5-2wt% of algae oil.

73. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that The oil contains or consists of the following ingredients: 21±1wt% of rice oil based on the total mass of the oil.

74. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that The oil contains or consists of the following ingredients: 29±1wt% of OPO structured fat based on the total mass of the oil.

75. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that The oil contains or consists of the following ingredients: 29±1wt% of soybean oil based on the total mass of the oil.

76. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that The oil contains or consists of the following ingredients: 19±1wt% of coconut oil based on the total mass of the oil.

77. The dry powder or water-reconstituted emulsion thereof as claimed in claim 69, It is characterized in that The oil contains or consists of the following ingredients: 1±0.5wt% of algae oil based on the total mass of the oil.

78. The dry powder or water-reconstituted emulsion thereof as claimed in claim 67, It is characterized in that The dry powder contains: 12-17wt% skim milk powder, 5-8wt% whey protein powder, 40-50wt% carbohydrates, 2-4wt% complex vitamins and minerals, 0.2-0.6wt% stabilizer and 27-32wt% of the oil composition described in any one of claims 1-30.

79. A food composition, It is characterized in that The food composition comprises the oil and fat composition according to any one of claims 1 to 30, or comprises the structured emulsion according to any one of claims 31 to 54 or 66.

80. The food composition of claim 79, It is characterized in that The food composition is in the form of emulsion or powder.

81. The food composition of claim 79, It is characterized in that The food composition is a nutrition enhancer.

82. Use of the fat composition according to any one of claims 1 to 30 for improving the digestion of lipids contained in food, or for preparing food with improved lipid digestion.

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