Infant formula with high lipid digestibility and its preparation method

Abstract

The present invention provides an infant formula with high lipid digestibility and a method for preparing the same. Specifically, the method for preparing an emulsion of the present invention includes emulsifying a mixture of an oil phase and an aqueous phase to form a primary emulsion, shearing, homogenizing, and / or emulsifying the primary emulsion to form a coarse emulsion, and homogenizing the coarse emulsion; characterized in that the preparation of the aqueous phase includes: mixing a mixture of a phospholipid product, a protein product, and water, hydrating the phospholipid product and the protein product, and after obtaining a hydrated liquid, adding the remaining water-soluble components to prepare the aqueous phase. The present invention also provides an emulsion prepared by this method, a reconstituted milk containing the emulsion, its dry powder and a water-reconstituted milk, and a food composition containing the emulsion, the reconstituted milk, the dry powder or the water-reconstituted milk.

Description

Technical Field

[0001] The present invention belongs to the field of infant formula foods, and particularly relates to an infant formula milk powder with high lipid digestibility and a preparation method thereof. Background Art

[0002] As the current best breast milk substitute food, the ultimate goal of the research on infant formula milk powder is to be as close to breast milk as possible. In early research, scientists have conducted extensive research on the contents of macronutrients and micronutrients in breast milk, the composition of macronutrients such as proteins, fats, and carbohydrates, and the types of structured lipids in fatty acids. For example, A2 protein, structured lipids such as OPO and OPL, and oligosaccharides such as HMO have been fully applied in commercial milk powders. However, a large number of clinical studies have shown that there are still differences in the digestion and utilization rates of milk powder between infants fed with commercial infant formula milk powder and those fed with pure breast milk.

[0003] The research by Gallier, S (2015) et al. found that in natural breast milk, triglycerides are wrapped by a phospholipid trilayer membrane 5 - 20 nm thick, and this phospholipid membrane is composed of phospholipids, glycoproteins, glycolipids, and cholesterol; the particle size range of milk fat globules is 0.1 - 12 microns, and the average particle size is 4.2 microns. The special structure of the milk fat globule membrane helps the intestinal lipase in infants to contact the fat in breast milk, improving the lipid digestibility and the rate of gastric emptying (Lopez C, 2011). However, in processed dairy products, due to the high shear force during the homogenization process and the high temperature during sterilization, concentration, and spray drying, the structure of the milk fat globule membrane is completely destroyed, and the corresponding structural functions cannot be provided in infant formula milk powder.

[0004] Therefore, CN 107156302 A and CN 110742130 A additionally added milk - sourced milk fat globule membrane components to traditional infant formula milk powder, but the products still could not achieve the effect of promoting lipid digestibility. Summary of the Invention

[0005] The present invention uses common protein and phospholipid components in infant formula powder, and by promoting the interaction between proteins and phospholipids, constructs a breast - milk - like milk fat globule membrane structure. On the one hand, it reduces the oil content on the surface of the formula milk powder and improves its shelf - life, and on the other hand, it improves the lipid digestibility of the infant formula powder.

[0006] The first aspect of the present invention provides a method for preparing an emulsion, including: emulsifying a mixture of an oil phase and a water phase to form a primary emulsion, shearing, homogenizing, and / or emulsifying the primary emulsion to form a coarse emulsion, and homogenizing the coarse emulsion; characterized in that the preparation of the water phase includes: mixing a mixture of a phospholipid product, a protein product, and water, hydrating the phospholipid product and the protein product, and after preparing a hydrated liquid, adding the remaining water - soluble components to prepare the water phase.

[0007] In one or more embodiments, the phospholipid product includes a phospholipid product of plant origin and / or a phospholipid product of animal origin.

[0008] In one or more embodiments, the phospholipid product of plant origin includes 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 seed 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 camellia seed origin.

[0009] In one or more embodiments, the plant phospholipid product includes sunflower phospholipid and / or soybean phospholipid.

[0010] In one or more embodiments, the phospholipid product of animal origin includes a phospholipid product of terrestrial animal origin, such as a phospholipid product of milk origin or a phospholipid product of egg origin, and a phospholipid product of aquatic animal origin, such as a phospholipid product of fish, shrimp, and shellfish origin; preferably, the phospholipid of animal origin is a milk sphingomyelin product.

[0011] In one or more embodiments, based on the total weight of the emulsion, the total content of the phospholipid product is 0.1 - 6%, preferably 0.5 - 6%.

[0012] In one or more embodiments, based on the total weight of the emulsion, the total content of phospholipids is 0.1 - 2.0%, preferably 0.1 - 1.0%, more preferably 0.1 - 0.5%.

[0013] In one or more embodiments, the protein in the emulsion is selected from whey protein, casein of bovine milk or goat milk origin, protein of bean origin, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein of bovine milk or goat milk origin, and protein of bean origin.

[0014] In one or more embodiments, the protein of bean origin is soybean protein and / or pea protein;

[0015] In one or more embodiments, the cereal protein is selected from one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein.

[0016] In one or more embodiments, the protein product is selected from bovine milk, goat milk, protein powder, and milk powder; preferably, the protein product includes any one or more of whey protein powder, skim milk powder, buttermilk powder, and fresh bovine milk.

[0017] In one or more embodiments, the protein content is 3-14%, preferably 5-10%, more preferably 7-10% based on the total weight of the emulsion.

[0018] In one or more embodiments, the oil phase contains one or more of modified or unmodified oils and fats of plant origin, animal origin, and microbial origin.

[0019] In one or more embodiments, the plant-derived oils and fats are selected from one or any mixture 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 basanite.

[0020] In one or more embodiments, the animal-derived oils and fats are selected from one or more of oils and fats from cow milk, goat milk, buffalo milk, camel milk, and aquatic animals.

[0021] In one or more embodiments, the microbial-derived oils and fats are selected from algal oil and fungal oil.

[0022] In one or more embodiments, the oil phase further contains structured lipids, preferably OPO structured lipids.

[0023] In one or more embodiments, the oil content is 5-20%, preferably 7-17% based on the total weight of the emulsion.

[0024] In one or more embodiments, the fat content in the emulsion is 15-40%, preferably 25-32% based on the total weight of the emulsion.

[0025] In one or more embodiments, the oil phase contains coconut oil, sunflower oil, high-oleic sunflower oil, OPO structured lipid, linseed oil, and algal oil, or consists of them.

[0026] In one or more embodiments, based on the total mass of the oil and fat, the content of coconut oil is 6-9%, preferably 7-9%; the content of sunflower oil is 20-25%, preferably 22-24%; the content of high-oleic sunflower oil is 13-18%, preferably 14-16%; the content of OPO structured lipid is 45-50%, preferably 47-49%; the content of linseed oil is 3-5%, preferably 3.5-4.5%, and the content of algal oil is 0.5-1.5%, preferably 0.8-1.5%.

[0027] In one or more embodiments, the emulsion further contains, based on the total weight of the emulsion, 0.02 - 0.1%, preferably 0.04 - 0.08% of an emulsifier; preferably, the emulsifier is selected from one or more of monoglycerides, lecithin, glycerol mono- and diglycerides, and citric acid fatty acid esters.

[0028] In one or more embodiments, the emulsion further contains, based on the total weight of the emulsion, 5.0 - 40.0%, preferably 10.0 - 30.0% of a carbohydrate; preferably, the carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup.

[0029] In one or more embodiments, the emulsion further contains, based on the total weight of the emulsion, 0.01 - 0.50%, preferably 0.05 - 0.30% of a stabilizer; preferably, the stabilizer is selected from one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soy polysaccharide.

[0030] In one or more embodiments, the hydration includes: placing a mixture of the phospholipid product, protein product, and water for more than 2 hours, such as 4 - 20 hours or 4 - 12 hours.

[0031] In one or more embodiments, the hydration includes: homogenizing the mixture of the phospholipid product, protein product, and water; preferably, the homogenization pressure can be 20 - 400 bar, and the number of homogenization times is 1 - 5 times.

[0032] In one or more embodiments, preferably, the phospholipid product, protein product, and water are mixed at a temperature of 50 - 70 °C, stirred for 5 - 60 minutes, then sheared, and then left to stand, or directly homogenized without shearing.

[0033] In one or more embodiments, the emulsification includes one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, acoustic wave emulsification, or self-emulsification.

[0034] In one or more embodiments, the coarse emulsion is homogenized until the emulsion particle size ≤ 4.0 microns, ≤ 2.0 microns.

[0035] In one or more embodiments, the method further includes step (7): sterilizing the emulsion obtained in step (6).

[0036] The second aspect of the present invention provides an emulsion prepared by using the emulsion preparation method described in any one of the embodiments herein, a reconstituted milk containing the emulsion, a dry powder of the emulsion or reconstituted milk, and a water-reconstituted milk of the dry powder.

[0037] In one or more embodiments, the reconstituted milk further contains a reconstituted aqueous phase.

[0038] In one or more embodiments, the reconstituted aqueous phase contains: 1.3 - 3.5%, preferably 1.3 - 3.0% skim milk powder, 0 - 1.5%, preferably 0 - 1.0% whey protein powder, 3 - 10%, preferably 4 - 9% carbohydrates, and 88 - 92% water, and optionally 0.01 - 0.1% stabilizer and optional complex vitamins and minerals.

[0039] In one or more embodiments, based on the total mass of the reconstituted milk, the water-soluble components in the reconstituted milk include 12 - 18 wt% protein, 70 - 85 wt% digestible carbohydrates, 0.2 - 0.8 wt% complex vitamins and minerals, 0.1 - 1 wt% stabilizer, and ≤10 wt% indigestible oligosaccharides.

[0040] In one or more embodiments, the dry powder is milk powder.

[0041] The third aspect of the present invention provides a food composition containing the emulsion, reconstituted milk, dry powder, or water-reconstituted milk described in any embodiment of the present invention; preferably, the food composition is in the form of an emulsion or a powder; preferably, the food composition is a nutritional fortifier. Description of the Drawings

[0042] Figure 1 : Lipid hydrolysis rate curve of infant formula prepared by different hydration methods.

[0043] Figure 2 : Lipid digestibility diagram of infant formula prepared by different hydration methods. Detailed Description

[0044] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein shall have the ordinary meaning understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

[0045] The theories or mechanisms described and disclosed herein, whether correct or incorrect, shall not limit the scope of the present invention in any way, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0046] In this text, all features defined in the form of numerical ranges or percentage ranges, such as quantity, content, and concentration, are for the sake of brevity and convenience only. Accordingly, the description of a numerical range or percentage range should be regarded as having covered and specifically disclosed all possible sub-ranges and individual values within the range (including integers and fractions).

[0047] In this text, for the sake of concise description, not all possible combinations of all technical features in each embodiment or example are described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered as falling within the scope described in this specification.

[0048] Emulsion

[0049] The emulsion of the present invention contains oil, phospholipid, protein, and water.

[0050] The oil of the present invention may include one or more of modified (such as transesterification-treated and / or fractionated) oils or unmodified oils of plant origin, animal origin, and microbial origin. Plant-derived oils can be seed oils, 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 meadowfoam seed oil, or any mixture of any of these. Animal-derived oils include but are not limited to oils from cow's milk, goat's milk, buffalo milk, camel milk, and oils from aquatic animals (such as fish oil and krill oil). Microbial-derived oils include one or more of algal oil and fungal oil. The oil may also contain structured lipids, especially various structured lipids commonly used in infant formula, such as OPO structured lipid, i.e., 1,3-dioleoyl-2-palmitoyl glycerol.

[0051] In a preferred embodiment, the oil of the present invention includes coconut oil, sunflower oil, high-oleic sunflower oil, OPO structured lipid, linseed oil, and algal oil, or consists of these. Preferably, in such oils, based on the total mass of the oil, the content of coconut oil is 6-9%, preferably 7-9%; the content of sunflower oil is 20-25%, preferably 22-24%; the content of high-oleic sunflower oil is 13-18%, preferably 14-16%; the content of OPO structured lipid is 45-50%, preferably 47-49%; the content of linseed oil is 3-5%, preferably 3.5-4.5%, and the content of algal oil is 0.5-1.5%, preferably 0.8-1.5%.

[0052] The oil phase of the oil-in-water emulsion of the present invention. The oil phase may further contain other components conventionally added to the oil phase of the formulation, including emulsifiers, etc. For example, in certain embodiments, the oil phase may contain 0.1-1.0%, 0.3-0.6% of the emulsifier based on the total mass of the oil phase. Emulsifiers well-known in the art and added to foods, especially infant formula milk, can be used in the present invention, including but not limited to monoglycerides, lecithin, glycerol monostearate and citric acid fatty acid esters, etc.

[0053] Preferably, based on the total weight of the emulsion, the content of the oil is 5-20%. In some embodiments, the content of the oil is 7-17%.

[0054] Preferably, based on the total weight of the emulsion, the fat content in the emulsion of the present invention is 15-40%. In some embodiments, the fat content in the emulsion of the present invention is 25-32%.

[0055] Preferably, based on the total weight of the emulsion, the content of the emulsifier is 0.02-0.1%. In some embodiments, the content of the emulsifier is 0.04-0.08%.

[0056] As used herein, "phospholipid product" is used to provide the phospholipid component in the emulsion of the present invention. Plant products include "plant phospholipid product" or "phospholipid product of plant origin" and "animal phospholipid product" or "phospholipid product of animal origin". "Plant phospholipid product" has the same meaning as "phospholipid product of plant origin", and "animal phospholipid product" has the same meaning as "phospholipid product of animal origin", and they can be used interchangeably, both referring to a phospholipid product which, in addition to phospholipid as a lipid, also contains other components inevitably present in the production of the phospholipid product. Such phospholipid products can be obtained through commercial channels or prepared according to conventional methods in the art.

[0057] The phospholipids suitable for the emulsion of the present invention can be provided by phospholipid products of plant origin and / or phospholipid products of animal origin. Phospholipid products of plant origin include one or more of phospholipid products of soybean origin, sunflower seed origin, rapeseed origin, peanut origin, rice origin, rice bran origin, sesame origin, linseed origin, safflower seed origin, palm seed origin and camellia seed origin. Preferred plant phospholipid products include sunflower phospholipid and / or soybean phospholipid.

[0058] Phospholipid products of animal origin include phospholipid products of terrestrial animal origin, such as phospholipid products of milk origin or egg origin, and phospholipid products of aquatic animal origin, such as phospholipid products of fish, shrimp and shellfish origin. The fish can be, for example, yellow croaker. The preferred phospholipid of animal origin is milk sphingomyelin product.

[0059] One or more phospholipid products from the same source and / or different sources can be used to prepare the emulsion of the present invention. Preferably, in the emulsion of the present invention, the total content of plant phospholipid products is 0.03-0.20%; preferably, in the emulsion of the present invention, the content of phospholipid products of animal origin, especially sphingomyelin products derived from animals, such as milk sphingomyelin products, is 0.1-1.5%, preferably 0.3-1.0%.

[0060] In the emulsion of the present invention, the total content of phospholipid products (including plant phospholipids and animal phospholipids) can be 0.1-6%, preferably 0.5-6%. Preferably, in the emulsion of the present invention, the total content of phospholipids (i.e., the phospholipids contained in plant phospholipids such as sunflower phospholipids and soybean phospholipids and animal phospholipids such as milk sphingomyelin) can be 0.1-2.0%, preferably 0.1-1.0%, more preferably 0.1-0.5%.

[0061] In this article, the protein can be the protein conventionally contained in formula milk powder, including but not limited to whey protein, casein derived from cow's milk or goat's milk, protein derived from beans, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, and protein derived from beans from cow's milk or goat's milk. The protein derived from beans 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 in the emulsion can be provided by the source of "protein products" conventionally added to infant formula milk in the art, and these protein products include but are not limited to cow's milk, goat's milk, various protein powders, and milk powders. Exemplary protein products include whey protein powder, skim milk powder, buttermilk powder, and fresh cow's milk.

[0062] In the present invention, based on the total weight of the emulsion, the protein content is 3-14%, preferably 5-10%. In some embodiments, based on the total weight of the emulsion, the protein content is 7-10%.

[0063] It should be understood that in the emulsion, a suitable protein product and its dosage can be selected according to the required protein content. For example, a suitable amount of whey protein powder, skim milk powder, buttermilk powder, and fresh cow's milk can be selected according to the protein content in whey protein powder, skim milk powder, buttermilk powder, and fresh cow's milk, so that the protein content in the finally obtained emulsion is within the range described herein, or within the protein content range of infant formula milk well-known in the art.

[0064] In some embodiments, the present invention uses whey protein powder, skim milk powder, buttermilk powder and fresh cow milk to provide protein. Preferably, based on the total weight of the emulsion, the content of whey protein powder (such as concentrated whey protein powder) is 1.0 - 11.0%, preferably 1.0 - 5.0%. In some embodiments, based on the total weight of the emulsion, the content of skim milk powder is 0.1 - 5.0%, such as 0.2 - 1.5%. In some embodiments, based on the total weight of the emulsion, the content of buttermilk powder is 0.1 - 3%, such as 0.1 - 2.0% or 0.2 - 1.0%. In some embodiments, based on the total weight of the emulsion, the content of fresh cow milk is 10 - 50%, such as 20 - 50%.

[0065] The emulsion of the present invention may contain carbohydrates. 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 60 wt% of the digestible carbohydrates is lactose. Indigestible carbohydrates are usually indigestible oligosaccharides, including but not limited to at least one of fructooligosaccharide, galactooligosaccharide, glucooligosaccharide, xylooligosaccharide, mannanooligosaccharide and cyclodextrin oligosaccharide.

[0066] In some embodiments, based on the total weight of the emulsion, the content of carbohydrates is 5.0 - 40.0%, such as 10.0 - 30.0. In a preferred embodiment, the carbohydrate is lactose, and its content in the emulsion is 10.0 - 30.0%.

[0067] Stabilizers can be added to the emulsion of the present invention. The stabilizers can be stabilizers 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 soy polysaccharide. Based on the total weight of the emulsion, the content of the stabilizer is usually 0.01 - 0.50%, preferably 0.05 - 0.30%.

[0068] Preparation of Emulsion

[0069] The inventors of the present invention found that when adding the phospholipid product and the protein product to the aqueous phase for hydration simultaneously, not only does the situation of phospholipid precipitation caused by the presence of protein (especially casein) disclosed in the prior art not occur, but on the contrary, when the prepared aqueous phase is used to prepare formula milk, it can improve lipid digestibility and reduce the oil content on the surface of the milk powder.

[0070] Therefore, the method for preparing the emulsion of the present invention is characterized in that: a phospholipid product and a protein product are added to water and hydrated together. Herein, hydration includes allowing the mixture of the phospholipid product, the protein product, and water to stand for more than 2 hours, such as 4 - 20 hours or 4 - 12 hours, or subjecting the mixture to homogenization. In some embodiments, the phospholipid product, the protein product, and water are mixed at a temperature of 50 - 70°C, stirred for 5 - 60 minutes, then sheared, and then allowed to stand for hydration to obtain a phospholipid - protein hydrated liquid. In some embodiments, after stirring the mixture of the phospholipid product, the protein product, and water for 5 - 60 minutes, homogenization is directly carried out to obtain a phospholipid - protein hydrated liquid (emulsion). The pressure for homogenization can be 20 - 400 bar, and the number of homogenization times can be 1 - 5 times.

[0071] In a preferred embodiment, the method for preparing the emulsion of the present invention comprises:

[0072] Step (1): Mix an emulsifier and an oil to form an oil phase;

[0073] Step (2): Mix a phospholipid product, a protein product, and water, and perform a hydration treatment or a homogenization treatment to form a phospholipid - protein hydrated liquid;

[0074] Step (3): Mix the phospholipid - protein hydrated liquid obtained in step (2) with other components of the aqueous phase to prepare an aqueous phase;

[0075] Step (4): Mix the oil phase and the aqueous phase, and emulsify to form a primary emulsion;

[0076] Step (5): Shear, homogenize, and / or emulsify the primary emulsion to form a coarse emulsion;

[0077] Step (6): Homogenize the coarse emulsion to obtain an emulsion.

[0078] Preferably, in the above step (4), the oil phase and the aqueous phase can be mixed and then treated by one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, acoustic wave emulsification, or self - emulsification. When using shear emulsification, the shear rate can be 3000 - 20000 rpm, preferably 3000 - 5000 rpm, and the shear time can be 1 - 15 min, preferably 1 - 5 min; when using ultrasonic emulsification, the ultrasonic power density can be 60 - 300 W / cm2, and the ultrasonic treatment time can be 1 - 20 min.

[0079] In some embodiments, in the above step (5), preferably, the shear rate is 3000 - 20000 rpm; the shear time is 1 - 15 min; the micro - jet pressure is 10 - 500 bar, with more than 3 cycles; the homogenization pressure is 10 - 500 bar, with more than 3 cycles.

[0080] Preferably, in the above step (6), homogenize until the emulsion particle size ≤ 4.0 μm, preferably homogenize until the emulsion particle size ≤ 2.0 μm. Preferably, in the above step (6), homogenize the crude emulsion at above 60 bar, and the number of homogenization times is more than 3 times; more preferably, in the above step (6), homogenize the crude emulsion at above 80 bar, and the number of homogenization times is more than 3 times.

[0081] Optionally, the method further includes step (7): sterilize the emulsion obtained in step (6). The sterilization can be pasteurization, high temperature short time sterilization or high pressure sterilization. In some embodiments, keep the emulsion obtained in step (6) at 60 - 85 °C for 15 seconds to 30 minutes for pasteurization. In other embodiments, keep the emulsion obtained in step (6) at 110 - 140 °C for 1 - 30 seconds for high temperature short time sterilization. Alternatively, the emulsion obtained in step (6) can be kept under pressure of 100 - 600 MPa for 5 - 30 min for ultra-high pressure sterilization.

[0082] In the method, each component for preparing the emulsion, including oils and fats, phospholipid products, protein products, etc., is as described in any one of the embodiments herein.

[0083] The present invention includes the emulsion prepared by the above method.

[0084] Reconstituted milk

[0085] The present invention provides a reconstituted milk, which contains the emulsion described in any one of the embodiments herein, or contains the emulsion prepared by the preparation method of the emulsion described in any one of the embodiments herein, or is prepared from the emulsion.

[0086] Generally, the reconstituted milk contains the emulsion and a reconstituted aqueous phase. The reconstituted aqueous phase generally contains: 1.3 - 3.5%, preferably 1.3 - 3.0% skim milk powder, 0 - 1.5%, preferably 0 - 1.0% whey protein powder, 3 - 10%, preferably 4 - 9% carbohydrates, and 88 - 92% water. In one or more embodiments, the reconstituted aqueous phase further contains 0.01 - 0.1% stabilizer. In one or more embodiments, the stabilizer is selected from one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soy polysaccharide.

[0087] According to requirements, the recombined milk of the present invention may also contain compound vitamins and minerals. Herein, compound vitamins and minerals refer 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 compound microbial minerals. In the water-soluble components of the present invention, the content of compound microbial minerals is generally greater than or equal to 1.5 wt%, preferably 2 - 6 wt%.

[0088] In a preferred embodiment, based on the total mass of the recombined milk, the water-soluble component comprises 12 - 18 wt% protein, 70 - 85 wt% digestible carbohydrates, 0.2 - 0.8 wt% compound vitamins and minerals, 0.1 - 1 wt% stabilizer, and ≤10 wt% indigestible oligosaccharides.

[0089] Method for preparing recombined milk

[0090] The present invention also provides a method for preparing recombined milk, which method comprises:

[0091] Step (1): Dissolve the components other than the emulsion in the recombined milk formula in water to form a recombined aqueous phase;

[0092] Step (2): Mix the emulsion with the recombined aqueous phase, and stir at 500 - 800 rpm for 15 - 20 min under the condition of a water bath at 25 - 35°C.

[0093] Preferably, the emulsion is the emulsion described in any embodiment herein. The components other than the emulsion include both the components already contained in the emulsion but with a content not meeting the requirements of the recombined milk formula, and the components not added to the emulsion.

[0094] The present invention also includes the recombined milk prepared by the above method.

[0095] In some embodiments, the method of the present invention further includes a step of drying the emulsion or the recombined milk. The drying methods include but are not limited to one or more of high-temperature spray drying, electrostatic low-temperature spray, vacuum freeze drying, and cold air spray drying. In some embodiments, high-temperature spray drying is used, and the inlet air temperature for spray drying is 120 - 200°C, and the outlet air temperature is 60 - 110°C. In some embodiments, cold air spray drying is used, and the inlet air temperature for spray drying is 70 - 110°C, and the outlet air temperature is 35 - 50°C.

[0096] Other products

[0097] In some embodiments, the present invention also provides a dry powder, which is a powder obtained by drying the emulsion or reconstituted milk of the present invention.

[0098] Preferably, the dry powder of the present invention is milk powder, such as infant formula milk powder.

[0099] 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.

[0100] The present invention also provides a food composition, which comprises the concentrated milk, reconstituted milk, dry powder or its water-reconstituted milk of the present invention; or comprises the concentrated milk, reconstituted milk, dry powder or its water-reconstituted milk prepared by the method of the present invention.

[0101] 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 tablets, blocks, capsules, pills or semi-emulsions.

[0102] In some embodiments, the food composition is a nutritional fortifier.

[0103] The food composition of the present invention can be used as a food product (food) or a food additive or for the manufacture of a food product or a food additive. Accordingly, the present invention relates to a food product or a food additive, which comprises the food composition of the present invention or consists essentially of the food composition of the invention, or comprises an emulsion re-dispersed from the food composition of the present invention.

[0104] In the present invention, the food product can be used by different groups, including but not limited to mammals, ruminants, poultry and humans.

[0105] According to the present invention, the method for preparing a food product or a food additive includes adding the food composition of the present invention to the raw materials for preparing the food product or the food additive during the preparation process. The food composition of the present invention can be mixed with one or more food ingredients and / or additives to prepare the food product or the food additive of the present invention.

[0106] The food product or the food additive can be used directly, or first mixed with an aqueous medium before use. The aqueous medium can be water, milk (such as whole milk, semi-skimmed milk or skimmed 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.

[0107] Other methods and uses

[0108] The present invention also provides a method for promoting digestion and absorption in animals, which includes using the food product or food additive of the present invention as part or all of the food ingested by the animals. The present invention also provides the use of the emulsion, reconstituted milk, dry powder or its aqueous reconstitution, food composition, food product and food additive of the present invention in the preparation of food for promoting digestion and absorption in 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.

[0109] The present invention also provides the use of the aqueous composition described herein in improving the digestion of lipids contained in food, or in the preparation of food with improved lipid digestion. "Digestion" as described herein means that when tested according to the method described herein, the degree of lipase hydrolysis at 120 min reaches more than 70%.

[0110] The infant formula prepared by the method of the present invention has the following advantages:

[0111] 1. Through the compounding of animal and plant phospholipids and the unique protein-phospholipid hydration process, it constructs a milk fat globule membrane-like structure, improving the lipid digestibility of the infant formula.

[0112] 2. Through the protein-phospholipid hydration process, it effectively reduces the surface oil content of the infant formula with a breast milk-like structure, improving its shelf-life stability.

[0113] 3. The infant formula constructed by the present invention has better oxidative stability compared with commercially available products.

[0114] The following examples further illustrate the present invention, but the content of the present invention is not limited by the following content. The embodiments in the specification of the present invention are only used to illustrate the present invention, and they do not limit the protection scope of the present invention. The protection scope of the present invention is only defined by the claims, and any omission, substitution or modification made by those skilled in the art based on the disclosed embodiments of the present invention will fall within the protection scope of the present invention.

[0115] Conventional instrument and equipment in the art are used in the following examples. For the experimental methods without specific conditions indicated in the following examples, they are usually carried out under conventional conditions or according to the conditions recommended by the manufacturers. Various raw materials are used in the following examples, and unless otherwise stated, commercially available products are used. In the specification of the present invention and the following examples, unless otherwise specified, "%" represents weight percentage and "parts" represents weight parts.

[0116] Source of raw materials:

[0117] Raw cow milk: Bright Dairy Co., Ltd.

[0118] Skim milk powder (SMP): Fonterra Co-operative Group Limited, New Zealand;

[0119] Whey protein concentrate (WPC): Fonterra Co-operative Group Limited, New Zealand;

[0120] Buttermilk powder: Fonterra Co-operative Group Limited, New Zealand;

[0121] Lactose (La): Leprino Foods Company, USA;

[0122] Sunflower phospholipids (SFPL): Yihai Kerry Co., Ltd.;

[0123] 1,3-Diolein-2-palmitin triglyceride OPO55: PGEO Oils Sdn. Bhd., Malaysia;

[0124] Coconut oil (CNO): Kerry Oils (Shanghai) Co., Ltd.;

[0125] DHA algal oil (AO): JBP Biotech Co., Ltd., Wuhan;

[0126] Flaxseed oil (FSO): Kerry Foods (Shanghai) Co., Ltd.;

[0127] Sunflower oil (SFO): Kerry Foods (Shanghai) Co., Ltd.;

[0128] High oleic sunflower oil (HOSFO): Kerry Oils (Shanghai) Co., Ltd.;

[0129] Mono- and diglycerides (MDG): Rikevita Sdn. Bhd., Malaysia;

[0130] Locust bean gum (LBB): DuPont de Nemours and Company, USA;

[0131] Amanolipase DF15: Amano Enzyme Inc., Japan;

[0132] Pancreatin (from porcine pancreas): Sigma-Aldrich Co., LLC;

[0133] Sodium taurocholate hydrate: Sigma-Aldrich Co., LLC.

[0134] Other methods and reagents used in the examples are conventional methods and reagents in this field unless otherwise specified.

[0135] Example 1

[0136] The formula of the formula milk powder in this example is as follows by weight percentage:

[0137] Aqueous phase: fresh cow milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable phospholipids 0.1%, water 1.5%;

[0138] Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algal oil 0.2%, mono- and diglycerides 0.08%.

[0139] The formula milk powder is prepared by the following method:

[0140] Step (1): Mix the emulsifier and the oil, stir in a water bath at 60°C to form an oil phase, and set aside;

[0141] Step (2): Mix the phospholipid component, the protein component and water together, stir in a water bath at 60°C for 30 min, shear at 5000 rpm for 3 min to form a phospholipid-protein dispersion, and hydrate for 4 h to obtain a protein-phospholipid hydrated liquid;

[0142] Step (3): Add the remaining aqueous phase ingredients to the protein-phospholipid hydrated liquid to obtain an aqueous phase;

[0143] Step (4): Slowly add the oil phase components to the aqueous phase, and keep stirring in a water bath at 55°C for 15 min;

[0144] Step (5): At room temperature, shear the mixture obtained in step (4) at 5000 rpm for 4 min to prepare a crude emulsion;

[0145] Step (6): Homogenize the crude emulsion 3 times at a pressure of 20 bar;

[0146] Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a water bath at 65°C for 30 min;

[0147] Step (8): Spray drying, inlet air temperature 160°C, outlet air temperature 90°C, feed rate 26%, solids content 55%.

[0148] Example 2

[0149] In terms of weight percentage, the formula of the formula milk powder in this example is:

[0150] Aqueous phase: fresh cow milk 35.7%, skimmed milk powder 0.6%, concentrated whey protein powder 2.2%, buttermilk powder 0.5%, lactose 20.6%, locust bean gum 0.1%, vegetable phospholipids 0.1%, water 28.3%;

[0151] Oil phase: coconut oil 0.9%, sunflower oil 2.7%, high oleic sunflower oil 1.8%, OPO 5.6%, linseed oil 0.5%, algal oil 0.1%, mono- and diglycerides 0.06%.

[0152] The formula milk powder is prepared by the following method:

[0153] Step (1): Mix the emulsifier and the oil, stir in a water bath at 60°C to form an oil phase, and set aside;

[0154] Step (2): Mix the phospholipid component, the protein component and water together, stir in a water bath at 60°C for 30 min, and homogenize at 200 bar for 3 times to obtain a protein-phospholipid hydrating solution;

[0155] Step (3): Add the remaining water phase ingredients to the protein-phospholipid hydrating solution to obtain a water phase;

[0156] Step (4): Slowly add the oil phase to the water phase, and keep stirring in a water bath at 45°C for 10 min;

[0157] Step (5): Shear the mixture obtained in step (4) at 3000 rpm at room temperature for 25 min to prepare a crude emulsion;

[0158] Step (6): Homogenize the crude emulsion 5 times at a pressure of 20 bar;

[0159] Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a water bath at 65°C for 30 min;

[0160] Step (8): Spray drying, inlet air temperature 130°C, outlet air temperature 80°C, feed rate 20%, solids content 40%.

[0161] Example 3

[0162] In terms of weight percentage, the formula of the formula milk powder in this example is:

[0163] Water phase, fresh cow milk 22.3%, skimmed milk powder 0.4%, concentrated whey protein powder 1.4%, buttermilk powder 0.3%, lactose 12.9%, locust bean gum 0.1%, plant phospholipid 0.04%, water 55.2%;

[0164] Oil phase, coconut oil 0.6%, sunflower oil 1.7%, high oleic sunflower oil 1.1%, OPO 3.5%, linseed oil 0.3%, algal oil 0.1%, mono- and diglycerides 0.04%.

[0165] The formula milk powder is prepared by the following method:

[0166] Step (1): Mix the emulsifier and the oil, stir in a water bath at 60°C to form an oil phase, and set aside;

[0167] Step (2): Mix the phospholipid component, protein component and water together, stir in a water bath at 60°C for no less than 30 min, shear at 5000 rpm for 3 min to form a phospholipid-protein dispersion, and hydrate overnight (12 h) to obtain a protein-phospholipid hydrated solution.

[0168] Step (3): Add the remaining aqueous phase ingredients to the protein-phospholipid hydrated solution to obtain an aqueous phase.

[0169] Step (4): Slowly add the oil phase to the aqueous phase, and keep stirring in a water bath at 65°C for 30 min.

[0170] Step (5): Shear the mixture obtained in step (4) at 5000 rpm for 5 min at room temperature to prepare a crude emulsion.

[0171] Step (6): Homogenize the crude emulsion 3 times at a pressure of 200 bar.

[0172] Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a water bath at 65°C for 30 min.

[0173] Step (8): Spray drying, with an inlet air temperature of 190°C, an outlet air temperature of 100°C, a feeding rate of 30%, and a solids content of 25%.

[0174] Comparative Example 1

[0175] In terms of weight percentage, the formula of the formula milk powder in this comparative example is as follows:

[0176] Aqueous phase, fresh cow milk 49.1%, skim milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable phospholipid 0.1%, water 1.5%;

[0177] Oil phase, coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algal oil 0.2%, mono- and diglycerides 0.08%.

[0178] The formula milk powder is prepared by the following method:

[0179] Step (1): Mix the emulsifier and oil, and stir in a water bath at 60°C to form an oil phase.

[0180] Step (2): Add the aqueous phase ingredients to distilled water and stir evenly to form an aqueous phase.

[0181] Step (3): Slowly add the oil phase to the aqueous phase, and keep stirring in a water bath at 55°C for 15 min.

[0182] Step (4): Shear the mixture obtained in step (3) at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

[0183] Step (5): Homogenize the crude emulsion 3 times at a pressure of 20 bar;

[0184] Step (6): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a water bath at 65 °C for 30 min;

[0185] Step (7): Spray drying, inlet air temperature 160 °C, outlet air temperature 90 °C, feed rate 26%, solids content 55%.

[0186] Comparative Example 2

[0187] In terms of weight percentage, the formula of the formula milk powder in this comparative example is as follows:

[0188] Aqueous phase, fresh cow's milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable phospholipids 0.1%, water 1.5%;

[0189] Oil phase, coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algal oil 0.2%, mono- and diglycerides 0.08%.

[0190] Prepare the formula milk powder according to the following method:

[0191] Step (1): Mix the emulsifier and oil, stir in a water bath at 60 °C to form an oil phase, and set aside;

[0192] Step (2): Mix the phospholipid component and water, stir in a water bath at 60 °C for not less than 30 min, shear at a low speed of 5000 rpm for 3 min to form a phospholipid dispersion, and hydrate at 4 °C for 4 h to obtain a phospholipid hydrated solution;

[0193] Step (3): Add the remaining aqueous phase ingredients to the phospholipid hydrated solution to obtain an aqueous phase;

[0194] Step (4): Slowly add the oil phase to the aqueous phase, and keep stirring in a water bath at 55 °C for 15 min;

[0195] Step (5): Shear the mixture obtained in step (4) at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

[0196] Step (6): Homogenize the crude emulsion 3 times at a pressure of 20 bar;

[0197] Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a water bath at 65 °C for 30 min;

[0198] Step (8): Spray drying, with an inlet air temperature of 160°C, an outlet air temperature of 90°C, a feed rate of 26%, and a solids content of 55%.

[0199] Comparative Example 3

[0200] The formula of the formula milk powder in this comparative example is as follows by weight percentage:

[0201] Aqueous phase: fresh cow milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable phospholipids 0.1%, water 1.5%;

[0202] Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high-oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algal oil 0.2%, mono- and diglycerides 0.08%.

[0203] The formula milk powder is prepared by the following method:

[0204] Step (1): Mix the emulsifier and the oil, stir in a water bath at 60°C to form an oil phase, and set aside;

[0205] Step (2): Add the protein components to water and hydrate at 4°C for 4 h to obtain a protein hydration solution;

[0206] Step (3): Add the remaining aqueous phase ingredients to the protein hydration solution to obtain an aqueous phase;

[0207] Step (4): Slowly add the oil phase to the aqueous phase, and keep stirring in a water bath at 55°C for 15 min;

[0208] Step (5): Shear the mixture in step (4) at 5000 rpm at room temperature for 4 min to prepare a crude emulsion;

[0209] Step (6): Homogenize the crude emulsion 3 times at a pressure of 20 bar;

[0210] Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a water bath at 65°C for 30 min;

[0211] Step (8): Spray drying, with an inlet air temperature of 160°C, an outlet air temperature of 90°C, a feed rate of 26%, and a solids content of 55%.

[0212] Comparative Example 4

[0213] The formula of the formula milk powder in this comparative example is as follows by weight percentage:

[0214] Aqueous phase: fresh cow milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable phospholipids 0.1%, water 1.5%;

[0215] Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algal oil 0.2%, mono- and diglycerides 0.08%.

[0216] The formula milk powder is prepared by the following method:

[0217] Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

[0218] Step (2): Add the protein components to water, hydrate at 4°C for 4 h to obtain a protein hydrate solution, and set aside;

[0219] Step (3): Add the phospholipid components to water, hydrate at 4°C for 4 h to obtain a phospholipid hydrate solution, and set aside;

[0220] Step (4): Mix the phospholipid hydrate solution and the protein hydrate solution, and then add the remaining aqueous phase ingredients to obtain an aqueous phase;

[0221] Step (5): Slowly add the oil phase to the aqueous phase, keep it warm and stir in a 55°C water bath for 15 min;

[0222] Step (6): Shear the mixture obtained in step (5) at 5000 rpm at room temperature for 4 min to prepare a crude emulsion;

[0223] Step (7): Homogenize the crude emulsion 3 times at a pressure of 20 bar;

[0224] Step (8): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 min;

[0225] Step (9): Spray drying, inlet air temperature 160°C, outlet air temperature 90°C, feed rate 26%, solids content 55%.

[0226] The formulas and hydration processes of each example and comparative example are summarized in Table 1 below.

[0227] Table 1: Formulas and hydration processes of examples and comparative examples

[0228]

[0229]

[0230] Test example 1: Determination of surface oil content

[0231] The method for determining the surface oil content is as follows: Weigh a formula milk powder sample with a mass of A (about 3 g) into a filter paper, add 40 ml of n-hexane, filter it through a funnel, add 20 ml of n-hexane twice, filter it, collect the filtrate with a flask with a constant weight of B, remove the solvent by rotary evaporation, then remove the residual solvent with a diaphragm pump at 90 °C, and dry it to a constant weight of C. The surface oil content (SFO) is shown in the following formula I:

[0232]

[0233] The surface oil content of the formula milk powder in each example and comparative example was determined by the above method, and the results are shown in Table 2 below.

[0234] Table 2: Effects of different hydration methods on the surface oil content of infant formula milk powder

[0235] Surface oil content Example 1 5.75±0.3％ Example 2 5.52±0.4％ Example 3 5.35±0.6％ Comparative Example 1 8.52±0.9％ Comparative Example 2 7.56±0.8％ Comparative Example 3 8.58±1.1％ Comparative Example 4 5.98±0.9％

[0236] Test Example 2: Lipid digestion test

[0237] The lipid digestion test method is as follows: Dissolve 12.8 g of infant formula powder in 90 ml of deionized water, place it in a glass reactor with a water bath jacket, adjust the pH to 5.3, add 45 mL of simulated gastric digestive juice, drop 0.25 M NaOH to keep the system pH constant at 5.3 (pH-STAT), react for 60 min under magnetic stirring in a 37 °C water bath, record the volume of NaOH consumed at different times, and the degree of lipid enzymatic hydrolysis at different times can be obtained according to the volume of NaOH consumed. Adjust the gastric digestive juice to pH 6.6 with 1 M NaOH, add 75 g of simulated intestinal digestive juice, drop 0.25 M NaOH to keep the system pH constant at 6.6 (pH-STAT), react for 120 min under magnetic stirring in a 37 °C water bath, record the volume of NaOH consumed at different times, and the degree of lipid enzymatic hydrolysis at different times can be obtained based on the volume of NaOH consumed.

[0238] The results are as Figure 1 and 2 shown. As Figure 1 shown, the first 60 min is gastric digestion, and there is no significant difference in the lipid digestion rate among the examples and comparative examples in each group. After 60 min, it enters the small intestine digestion stage, and the small intestine digestion ends at 180 min. The lipid digestion rates of Examples 1, 2, and 3 are 75.9%, 78.6%, and 75.6% respectively. Among the comparative examples, the highest digestion rates are in Comparative Examples 1 and 2, which are 71.7% and 71.8% respectively. The lipid digestion rates of the examples are significantly higher than those of each comparative example.

Claims

1. A method for preparing an emulsion, comprising: emulsifying an oil phase and an aqueous phase mixture to form a primary emulsion, emulsifying the primary emulsion to form a coarse emulsion, and homogenizing the coarse emulsion; characterized in that the preparation of the aqueous phase comprises: mixing a phospholipid product, a protein product and water to obtain a mixture, hydrating the phospholipid product and the protein product, and after preparing a hydrated liquid, adding the remaining water-soluble components to prepare the aqueous phase; wherein the hydration comprises: stirring and shearing the mixture of the phospholipid product, the protein product and water, and standing for more than 2 hours; or homogenizing the mixture of the phospholipid product, the protein product and water, and the pressure of the homogenization is 20-400 bar.

2. The method according to claim 1, characterized in that the method comprises: emulsifying an oil phase and an aqueous phase mixture to form a primary emulsion, shearing and / or homogenizing the primary emulsion to form a coarse emulsion, and homogenizing the coarse emulsion.

3. The method according to claim 1, characterized in that the phospholipid product comprises a phospholipid product of plant origin and / or a phospholipid product of animal origin.

4. The method according to claim 3, characterized in that the phospholipid product of plant origin comprises 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 camellia seed origin.

5. The method according to claim 4, characterized in that the phospholipid product of plant origin comprises sunflower phospholipid and / or soybean phospholipid.

6. The method according to claim 3, characterized in that the phospholipid product of animal origin comprises a phospholipid product of terrestrial animal origin and a phospholipid product of aquatic animal origin.

7. The method according to claim 6, characterized in that the phospholipid product of animal origin comprises a phospholipid product of milk origin or a phospholipid product of egg origin.

8. The method according to claim 6, characterized in that the phospholipid product of aquatic animal origin is a phospholipid product of fish, shrimp and shellfish origin.

9. The method according to claim 6, characterized in that the phospholipid of animal origin is a milk sphingomyelin product.

10. The method according to claim 3, characterized in that based on the total weight of the emulsion, the total content of the phospholipid product is 0.1-6%.

11. The method according to claim 10, characterized in that based on the total weight of the emulsion, the total content of the phospholipid product is 0.5-6%.

12. The method according to claim 3, characterized in that based on the total weight of the emulsion, the total content of phospholipids is 0.1-2.0%.

13. The method according to claim 12, characterized in that based on the total weight of the emulsion, the total content of phospholipids is 0.1-1.0%.

14. The method according to claim 12, characterized in that based on the total weight of the emulsion, the total content of phospholipids is 0.1-0.5%.

15. The method according to claim 1, characterized in that The protein in the emulsion is selected from whey protein and casein from cow's milk or goat's milk, protein from legumes, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein and casein from cow's milk or goat's milk and protein from legumes.

16. The method according to claim 15, characterized in that the protein from legumes is soy protein and / or pea protein.

17. The method according to claim 15, characterized in that the cereal protein is selected from one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein.

18. The method according to claim 1, characterized in that the protein product is selected from cow's milk, goat's milk, protein powder, and milk powder.

19. The method according to claim 18, characterized in that the protein product includes any one or more of whey protein powder, skim milk powder, buttermilk powder, and fresh cow's milk.

20. The method according to claim 15, characterized in that calculated based on the total weight of the emulsion, the protein content is 3-14%.

21. The method according to claim 20, characterized in that calculated based on the total weight of the emulsion, the protein content is 5-10%.

22. The method according to claim 20, characterized in that calculated based on the total weight of the emulsion, the protein content is 7-10%.

23. The method according to claim 1, characterized in that the oil phase contains one or more of modified oils or unmodified oils from plant sources, animal sources, and microbial sources.

24. The method according to claim 23, characterized in that the plant source oils are selected from one or any mixture of soybean oil, coconut oil, rice bran 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 barye.

25. The method according to claim 24, characterized in that the sunflower oil is high-oleic sunflower oil.

26. The method according to claim 23, characterized in that the animal source oils are selected from one or more of oils from cow's milk, goat's milk, buffalo milk, camel milk, and aquatic animals.

27. The method according to claim 23, characterized in that the microbial source oils are selected from algal oil and fungal oil.

28. The method according to claim 23, characterized in that the oil phase further contains structured lipids.

29. The method according to claim 28, characterized in that the structured lipid is OPO structured lipid.

30. The method according to claim 23, characterized in that calculated based on the total weight of the emulsion, the oil content is 5-20%.

31. The method according to claim 30, characterized in that calculated based on the total weight of the emulsion, the oil content is 7-17%.

32. The method according to claim 23, characterized in that calculated based on the total weight of the emulsion, the fat content in the emulsion is 15-40%.

33. The method according to claim 32, characterized in that Based on the total weight of the emulsion, the fat content in the emulsion is 25 - 32%.

34. The method according to claim 23, characterized in that the oil phase contains coconut oil, sunflower oil, high-oleic sunflower oil, OPO structured fat, linseed oil and algal oil, or consists of them.

35. The method according to claim 34, characterized in that based on the total mass of the oils and fats, the content of coconut oil is 6 - 9%; the content of sunflower oil is 20 - 25%; the content of high-oleic sunflower oil is 13 - 18%; the content of OPO structured fat is 45 - 50%; the content of linseed oil is 3 - 5%, and the content of algal oil is 0.5 - 1.5%.

36. The method according to claim 35, characterized in that based on the total mass of the oils and fats, the content of coconut oil is 7 - 9%.

37. The method according to claim 35, characterized in that based on the total mass of the oils and fats, the content of sunflower oil is 22 - 24%.

38. The method according to claim 35, characterized in that based on the total mass of the oils and fats, the content of high-oleic sunflower oil is 14 - 16%.

39. The method according to claim 35, characterized in that based on the total mass of the oils and fats, the content of OPO structured fat is 47 - 49%.

40. The method according to claim 35, characterized in that based on the total mass of the oils and fats, the content of linseed oil is 3.5 - 4.5%.

41. The method according to claim 36, characterized in that based on the total mass of the oils and fats, the content of algal oil is 0.8 - 1.5%.

42. The method according to any one of claims 1 - 41, characterized in that the emulsion further contains: 0.02 - 0.1% of an emulsifier based on the total weight of the emulsion; 5.0 - 40.0% of a carbohydrate based on the total weight of the emulsion; 0.01 - 0.50% of a stabilizer based on the total weight of the emulsion.

43. The method according to claim 42, characterized in that the emulsion further contains 0.04 - 0.08% of an emulsifier based on the total weight of the emulsion.

44. The method according to claim 42, characterized in that the emulsifier is selected from one or more of monoglyceride, lecithin, mono- and diglycerides of fatty acids and citrate esters of fatty acids.

45. The method according to claim 42, characterized in that the emulsion further contains 10.0 - 30.0% of a carbohydrate based on the total weight of the emulsion.

46. The method according to claim 42, characterized in that the carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup.

47. The method according to claim 42, characterized in that the emulsion further contains 0.05 - 0.30% of a stabilizer based on the total weight of the emulsion.

48. The method according to claim 42, characterized in that the stabilizer is selected from one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide.

49. The method according to claim 1, characterized in that the hydration includes: placing a mixture of a phospholipid product, a protein product and water for 4 - 20 hours.

50. The method according to claim 1, wherein, the hydration includes: placing a mixture of a phospholipid product, a protein product, and water for 4 - 12 hours.

51. The method according to claim 1, wherein, the hydration includes: the number of homogenization times is 1 - 5 times.

52. The method according to claim 1, wherein, the hydration includes: mixing the phospholipid product, the protein product, and water at a temperature of 50 - 70 °C, stirring for 5 - 60 minutes, then shearing, and then placing, or directly performing homogenization without shearing.

53. The method according to claim 1, wherein, emulsifying an oil - phase and a water - phase mixture to form a primary emulsion, and the emulsification includes one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, acoustic wave emulsification, or self - emulsification.

54. The method according to claim 1, wherein, homogenizing the coarse emulsion until the emulsion particle size ≤ 4.0 microns.

55. The method according to claim 54, wherein, the emulsion particle size ≤ 2.0 microns.

56. The method according to claim 1, wherein, the method further includes sterilizing the obtained emulsion.

57. An emulsion prepared by the method according to any one of claims 1 - 56, a reconstituted milk containing the emulsion, a dry powder of the emulsion or the reconstituted milk, and a water - reconstituted milk of the dry powder.

58. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 57, wherein, the reconstituted milk further contains a reconstituted aqueous phase.

59. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 58, wherein, the reconstituted aqueous phase contains: 1.3 - 3.5% skim milk powder, 0 - 1.5% whey protein powder, 3 - 10% carbohydrates, and 88 - 92% water.

60. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 59, wherein, the reconstituted aqueous phase contains 1.3 - 3.0% skim milk powder.

61. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 59, wherein, the reconstituted aqueous phase contains 0 - 1.0% whey protein powder.

62. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 59, wherein, the reconstituted aqueous phase contains 4 - 9% carbohydrates.

63. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 59, wherein, the reconstituted aqueous phase contains 0.01 - 0.1% stabilizer.

64. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 59, wherein, the reconstituted aqueous phase contains a complex vitamin and mineral.

65. The emulsion, reconstituted milk, dry powder, or water - reconstituted milk according to claim 57, wherein, based on the total mass of the reconstituted milk, the water - soluble components in the reconstituted milk include 12 - 18 wt% protein, 70 - 85 wt% digestible carbohydrates, 0.2 - 0.8 wt% complex vitamin and mineral, 0.1 - 1 wt% stabilizer, and ≤ 10 wt% indigestible oligosaccharides.

66. The emulsion, reconstituted milk, dry powder or water-reconstituted milk according to claim 57, wherein, the dry powder is milk powder.

67. A food composition comprising the emulsion, reconstituted milk, dry powder or water-reconstituted milk according to any one of claims 57 to 66.

68. The food composition according to claim 67, wherein, the food composition is in the form of an emulsion or a powder.

69. The food composition according to claim 67, wherein, the food composition is a nutritional fortifier.

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