Structured emulsion rich in OPO

Abstract

The present invention provides a structured emulsion rich in OPO. The structured emulsion of the present invention comprises: 3-10 wt% of an oil phase composition; 7-20 wt% of a water-soluble composition, and 70-90 wt% of water; in the fatty acid composition of the oil phase composition, the content of saturated fatty acid is less than or equal to 45wt%, the content of monounsaturated fatty acid is more than or equal to 30%, and the content of polyunsaturated fatty acid is less than or equal to 30wt%; the oil phase composition contains at least 3.0% of phospholipid based on the total weight of the oil phase composition. Compared with freeze-thaw milk of breast milk, the water redissolved milk of the structured emulsion or the spray-dried powder has better emulsion stability; compared with the traditional infant formula milk, the infant formula milk has the effect of obviously improving lipid digestion and absorption of infants.

Description

[0001] This application is a divisional application with application number 201910738967.2, application date August 12, 2019, and invention name “A structured emulsion rich in OPO”. Technical Field

[0002] The invention belongs to the field of formula foods, and in particular relates to a formula structured emulsion. Background Art

[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 milk fat globules in naturally occurring breast milk 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 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, so traditional infant formula milk powder has a relatively slow lipid enzymatic hydrolysis rate and a longer gastric emptying time.

[0004] Existing patents or patent applications for the preparation of micron-sized infant formula emulsions and structured milk fat globules containing phospholipid components mainly focus on the protection of the phospholipid content, sphingomyelin and cholesterol content in milk fat globules, as well as the protection of long-chain polyunsaturated fatty acids (LC-PUFA) and medium-chain fatty acids (MCFA) in fatty acids. Nutricia's two important patent applications WO2016 / 163883A2 and US2018 / 0092376A1 disclose a method for preparing formula milk powder containing micron-sized fat globules. The method uses phospholipids derived from milk fat globule membrane proteins or butter powder as emulsifiers, and adopts low-speed shearing and low-pressure homogenization to prepare large-particle milk fat globules with a particle size of 2-6 microns. The fat in the fat globules is wrapped by a phospholipid monolayer containing phospholipids, proteins and cholesterol, which has the effects of promoting lipid absorption after meals in infants and young children, promoting gastric emptying in infants and young children, and controlling weight. Mead Johnson's patent application US20170231262A1 discloses a nutritional composition containing structured fat globules with a specific particle size and fatty acid composition and its use. The structured fat globules are fat globules with a particle size of 2-13 μm, composed of phospholipids, cholesterol 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. However, there are no reports on the effects of sterols (especially phytosterols) and phospholipid composition (PC, PI, PE, PS and SM) on lipid enzymolysis and absorption of infant formula emulsions. Summary of the invention

[0005] The first aspect of the present invention provides a grease composition, wherein the content of OPO in the grease composition is 10-40wt%, preferably 15-40wt%; and the OPO is 1,3-oleyl-2-palmitylglycerol.

[0006] In one or more embodiments, the fatty acid composition of the oil composition has a saturated fatty acid content of ≤45wt%, a monounsaturated fatty acid content of ≥30wt%, and a polyunsaturated fatty acid content of ≤30wt%, based on the total weight of the fatty acids.

[0007] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the saturated fatty acid content is 30 to 45 wt % based on the total weight of the fatty acids.

[0008] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the content of the monounsaturated fatty acid is 30 to 65%, preferably 45 to 60 wt %, based on the total weight of the fatty acids.

[0009] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the content of the polyunsaturated fatty acid is 5 to 30 wt %, preferably 6 to 15 wt %, based on the total weight of the fatty acids.

[0010] In one or more embodiments, the solid fat content of the oil composition at 30° C. does not exceed 7%.

[0011] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the mass ratio of oleic acid:palmitic acid:linoleic acid is 6:6:1 to 4:3:1.

[0012] The second aspect of the present invention provides an oil phase composition, which comprises at least 3.0% of a polar lipid composition and the oil and fat composition of the present invention, based on the total weight of the oil phase composition; the polar lipid composition comprises more than 90% of phospholipids, based on the total mass of the phospholipids; and the phospholipids comprise 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipids PI and 2-15% sphingomyelin SM.

[0013] The second aspect of the present invention provides an oil phase composition, which contains a polar lipid composition and the oil composition described in the present invention. Preferably, based on its total weight, the oil phase composition contains at least 3.0% of the polar lipid composition described herein.

[0014] In some embodiments, the content of the polar lipid composition in the oil phase composition is 3.0-12%.

[0015] In some embodiments, based on the total mass of the polar lipid composition, the present invention may contain more than 90% phospholipids. In a preferred embodiment, the polar lipid composition of the present invention contains phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipids PI and sphingomyelin SM. Typically, based on the total mass of phospholipids, the phospholipids contain 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipids PI, and 2-15% sphingomyelin SM. Preferably, based on the total mass of phospholipids, the content of PC is 28-38%; the content of PE is 15-30%; the content of PI is 12-30%; and the content of SM is 2-10%; preferably, based on the total mass of phospholipids, the content of PC is 28.7% or 29% or 34.2% or 37.6%; the content of PE is 17% or 27.4% or 21%; the content of PI is 12.4% or 23% or 28.6%; and the content of SM is 4% or 8%.

[0016] The third aspect of the present invention provides a structured emulsion, based on the total mass of the structured emulsion, the structured emulsion comprises:

[0017] Oil phase composition 3-10wt%;

[0018] Water-soluble composition 7-20wt%;

[0019] Water 70wt%-90wt%;

[0020] Based on the total mass of the structured emulsion, the content of OPO in the oil phase composition is 0.5-6wt%;

[0021] Based on the total mass of the oil phase composition, the content of OPO in the oil phase composition is 10-40wt%; the OPO is 1,3-oleyl-2-palmitylglycerol.

[0022] The oil phase composition contains at least 3.0% phospholipids based on the total weight of the oil phase composition.

[0023] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the saturated fatty acid content is 30 to 45 wt % based on the total weight of the fatty acids.

[0024] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the content of the monounsaturated fatty acid is 30 to 65%, preferably 45 to 60 wt %, based on the total weight of the fatty acids.

[0025] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the content of the polyunsaturated fatty acid is 5 to 30 wt %, preferably 6 to 15 wt %, based on the total weight of the fatty acids.

[0026] In one or more embodiments, in the fatty acid composition of the oil and fat composition, the mass ratio of oleic acid:palmitic acid:linoleic acid is 6:6:1 to 4:3:1.

[0027] In one or more embodiments, the phospholipids contain 25wt%-40wt% of phosphatidylcholine, 15wt%-35wt% of phosphatidylethanolamine, 10wt%-30wt% of phosphatidylinositol and less than 40wt% of sphingomyelin, preferably 2wt%-15wt% of sphingomyelin, based on the total weight of the phospholipids.

[0028] In one or more embodiments, the structured emulsion comprises at least 0.2 wt% sphingomyelin, based on the total mass of the oil phase composition.

[0029] In one or more embodiments, the structured emulsion further comprises ≤ 0.5% sterol based on the total weight of the oil composition.

[0030] In one or more embodiments, the sterols include cholesterol and phytosterols, wherein the mass ratio of cholesterol to phytosterols is 1:6 to 4:7.

[0031] In one or more embodiments, the oil phase composition further comprises a glycolipid.

[0032] In one or more embodiments, the glycolipids include one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids derived from microorganisms, algae, mammals, and plant cells.

[0033] In one or more embodiments, the water-soluble composition comprises 12-18 wt% protein, 75-85 wt% digestible carbohydrates, 2-3 wt% complex vitamins and minerals, 0.1-1 wt% stabilizer, and optionally ≤10 wt% indigestible oligosaccharides, based on the total mass of the water-soluble composition.

[0034] In one or more embodiments, the protein is selected from at least one of the following proteins: whey protein, casein, soy-derived protein, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, soy-derived protein from cow's milk or sheep's milk.

[0035] In one or more embodiments, the legume-derived protein is selected from soy protein and / or pea protein.

[0036] In one or more embodiments, the grain protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein.

[0037] In one or more embodiments, the digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferably, more than 60% of the digestible carbohydrate is lactose.

[0038] In one or more embodiments, the stabilizer is selected from at least one of carrageenan, rose gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharides.

[0039] In one or more embodiments, the non-digestible oligosaccharide is selected from at least one of fructooligosaccharides, galacto-oligosaccharides, glucose-oligosaccharides, xylo-oligosaccharides, manno-oligosaccharides and cyclodextrin oligosaccharides.

[0040] In one or more embodiments, the vitamin minerals include at least one of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chloride, selenium, choline, and inositol.

[0041] The fourth aspect of the present invention provides a method for preparing a structured emulsion, the method for preparing the structured emulsion comprising the following steps:

[0042] (1) providing an oil phase composition;

[0043] (2) mixing the water-soluble composition with water to obtain an aqueous phase composition; and

[0044] (3) emulsifying the oil phase composition and the water phase composition.

[0045] In one or more embodiments, the method further comprises step (4): sterilizing the emulsion obtained in step (3). In one or more embodiments, the emulsification method comprises the steps of mixing the oil phase composition and the aqueous phase composition, and then subjecting the mixture to shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification, wherein the shear rate is 3000-20000 rpm, the shear time is 1-15 min, and the ultrasonic power density is 60-300 W / cm 2 , the ultrasonic treatment time is 1-20min.

[0046] In one or more embodiments, the emulsification method includes the steps of: after the oil phase and the water phase are mixed, shearing, and / or homogenizing, and / or microfluidization is obtained, wherein the shear rate is 3000-20000rpm, the shear time is 1-15min, the microfluidization pressure is 10-600bar, and it undergoes more than 3 cycles, and the homogenization pressure is 10-600bar, and it undergoes more than 3 cycles.

[0047] In one or more embodiments, the emulsification method includes the steps of: the oil phase and the water phase are not mixed or mixed, and then processed by dual-channel or multi-channel microfluidics.

[0048] In one or more embodiments, the shear rate is ≤4000 rpm, and the homogenization pressure of the homogenization is ≤20 bars. In one or more embodiments, the sterilization is pasteurization or high temperature instantaneous sterilization or ultra-high pressure sterilization.

[0049] In one or more embodiments, the primary emulsion is pasteurized by keeping it in a water bath at 60° C. to 85° C. for 15 seconds to 30 minutes.

[0050] In one or more embodiments, the step (4) is to sterilize the primary emulsion by keeping it at 110-140° C. for 1-30 seconds.

[0051] In one or more embodiments, the step (4) is to sterilize the primary emulsion by ultra-high pressure at a pressure of 100-800 MPa for 5-30 min.

[0052] In one or more embodiments, the step (1) is to mix the phospholipids with the oil composition and stir in a water bath at 60±5° C. to form an oil phase.

[0053] In one or more embodiments, the step (2) is to mix the protein, carbohydrates, oligosaccharides, complex microbial minerals, stabilizer and water, and stir in a water bath at a temperature below 35° C. to form an aqueous phase.

[0054] In one or more embodiments, in step (3), the oil phase and the water phase are mixed by stirring in a water bath below 35° C. for less than 20 min.

[0055] A fifth aspect of the present invention provides a method for preparing a powder composition, the method comprising the steps of:

[0056] (1) Providing a structured emulsion;

[0057] (2) Drying the structured emulsion.

[0058] In one or more embodiments, the drying comprises one or more of spray drying, vacuum freeze drying, or cold air spray drying.

[0059] In one or more embodiments, the spray drying has an inlet air temperature of 120-200°C and an outlet air temperature of 60-110°C.

[0060] In one or more embodiments, the cold air spray drying has an inlet air temperature of 70-110°C and an outlet air temperature of 35-50°C.

[0061] The sixth aspect of the present invention provides a food composition, characterized in that the food composition comprises the polar lipid composition described in the present invention; or comprises the oil and fat composition described in the present invention; or comprises the oil phase composition described in the present invention; or comprises the structured emulsion described in the present invention; or comprises the structured emulsion prepared by the method described in the present invention.

[0062] In one or more preferred embodiments, the food composition is in the form of an emulsion or a powder, or a tablet, or a block, or a capsule, or a pill, or a semi-emulsion.

[0063] In one or more preferred embodiments, preferably, the food composition is a nutritional enhancer.

[0064] The composition of the present invention can be used as a food product or a food supplement or used in the manufacture of a food product (or food) or a food supplement. Accordingly, the invention relates to a food product or a food supplement, which comprises the composition of the present invention or is essentially composed of the composition of the present invention (or comprises an emulsion formed by redispersing the composition of the present invention).

[0065] In the present invention, the food can be consumed by different groups, including but not limited to vertebrates, invertebrates, and humans.

[0066] According to the present invention, the method for preparing a food product or a food supplement comprises adding the composition of the present invention to the food product or the food supplement during the preparation process. The composition of the present invention can be mixed with one or more food ingredients and / or supplements to prepare the food product or the food supplement of the present invention.

[0067] The food product or food supplement may be ready for use or may require mixing with an aqueous medium prior to use. The aqueous medium may be water, milk (such as whole, semi-fat or skim milk), yogurt, beverages (such as soft drinks, e.g. fruit juice), soy milk drinks, rice drinks, plant-based beverages, milkshakes, coffee or tea.

[0068] A seventh aspect of the present invention provides a method for promoting digestion and absorption in animals or humans, the method comprising using the food of the present invention.

[0069] In one or more preferred embodiments, the animals include mammals and ruminants.

[0070] In one or more preferred embodiments, the human body includes infants, pregnant women, middle-aged and elderly people, and people with weakened immunity. DETAILED DESCRIPTION

[0071] [Polar lipid composition]

[0072] The present invention provides a polar lipid composition for formula food, which contains phospholipids. Herein, phospholipids can be phospholipids of plant origin and / or animal origin. Phospholipids of plant origin can include phospholipids of soybean origin, phospholipids of sunflower seed origin, phospholipids of rapeseed origin, phospholipids of peanut origin, phospholipids of rice origin, phospholipids of rice bran origin, phospholipids of sesame origin, phospholipids of flax seed origin, phospholipids of safflower seed origin, phospholipids of palm seed origin, and phospholipids of oil tea seed origin. In some embodiments, the phospholipids in the polar lipid composition of the present invention are sunflower phospholipids and / or soybean phospholipids, and also contain sphingomyelin. Phospholipids of animal origin include phospholipids of terrestrial animal origin, such as egg phospholipids, and phospholipids of aquatic animal origin, such as phospholipids of fish, shrimp and shellfish origin. Fish can be, for example, yellow croaker. One or more phospholipids of the same origin and / or different origins can be used to prepare the polar lipid composition of the present invention. Generally, based on its total mass, the polar lipid composition of the present invention can contain more than 90% of phospholipids. In a preferred embodiment, the polar lipid composition of the present invention contains phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipids PI and sphingomyelin SM. Typically, based on the total mass of phospholipids, the phospholipids contain 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipids PI, and 2-15% sphingomyelin SM. Preferably, based on the total mass of phospholipids, the content of PC is 28-38%; the content of PE is 15-30%; the content of PI is 12-30%; the content of SM is 2-10%; preferably, based on the total mass of phospholipids, the content of PC is 28.7% or 29% or 34.2% or 37.6%; the content of PE is 17% or 27.4% or 21%; the content of PI is 12.4% or 23% or 28.6%; the content of SM is 4% or 8%.

[0073] The polar lipid composition of the present invention also comprises sterol. Sterol can be cholesterol and / or phytosterol, preferably a mixture of cholesterol and phytosterol. Based on the gross mass of the lipid composition, the content of sterol in the polar lipid composition can be 4-10%, such as 4.3-9%, or 4-7%, or 4.3-6.6%. When using a mixture of cholesterol and phytosterol, the mass ratio of cholesterol and phytosterol can be 1:8-4:7, such as 1:6-4:7, 1:6-1:2.5 or 1:6-1:4. In some specific embodiments, the mass ratio of the two is 1:6-1:5.

[0074] In some embodiments of the present invention, the polar lipid composition is composed of phospholipids and sterols. More specifically, some polar lipid compositions of the present invention are composed of phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipids PI and sphingomyelin SM, as well as cholesterol and phytosterols. In these embodiments, based on the total mass of phospholipids, the content of phosphatidylcholine is 25-40%, preferably 28-38%, the content of phosphatidylethanolamine is 15-35%, preferably 15-30%, the content of inositol phospholipids is 10-30%, preferably 12-30%, and the content of sphingomyelin is 2-15%, preferably 2-10%; based on the total mass of the polar lipid composition, the sum of the contents of cholesterol and phytosterols is 4-10%, and the mass ratio of cholesterol to phytosterols is 1:6 to 1:2.5, preferably 1:6 to 1:4.

[0075] [Fat and oil composition]

[0076] The present invention also provides a fat composition for a nutritional composition, wherein the fatty acid composition of the fat composition has a saturated fatty acid (SFA) content of ≤45wt%, a monounsaturated fatty acid (MUFA) content of ≥30wt%, and a polyunsaturated fatty acid (PUFA) content of ≤30wt%. In the fatty acid composition of the fat composition, the SFA content may be in the range of 30-45wt%, preferably in the range of 35-45wt%; the monounsaturated fatty acid content may be in the range of 30-65wt%, preferably 45-60wt%; and the polyunsaturated fatty acid content may be in the range of 5-30wt%, preferably 6-15wt%.

[0077] Preferably, the fatty acid composition of the oil composition of the present invention contains oleic acid, palmitic acid and linoleic acid. Preferably, in the fatty acid composition of the oil composition of the present invention, the content of oleic acid is 25-65%, preferably 45-60%, for example 50-60%; the content of palmitic acid is 25-45%, preferably 35-45%; the content of linoleic acid is 3-25%, preferably 6-15%. Preferably, the mass ratio of oleic acid: palmitic acid: linoleic acid is 6:6:1 to 4:3:1.

[0078] The content of OPO in the oil and fat composition of the present invention is 10-40wt%, preferably 15-40wt%; the OPO is 1,3-oleyl-2-palmitylglycerol.

[0079] The grease composition of the present invention also contains one or more of plant-derived grease, animal-derived grease and microorganism-derived grease. In the present invention, plant-derived grease includes modified (such as transesterified and / or fractionated) seed grease and / or non-modified seed grease. Seed grease described herein includes but is not limited to soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil and cottonseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat, one or more mixtures. In the present invention, animal-derived grease includes one or more of grease from milk, grease from goat milk, grease from buffalo milk, grease from camel milk, grease from aquatic animal sources (such as fish oil and krill oil), and one or more of grease in milk protein, grease in goat milk protein, grease in buffalo milk protein and grease in camel milk protein. The grease from microorganisms includes one or more of algae oil and fungal oil.

[0080] In a preferred embodiment, the grease composition of the present invention contains one or more of OPO type grease, rice oil, palm oil, soybean oil, coconut oil and algae oil. Preferably, in such grease composition, based on the total mass of the grease composition, the content of OPO type grease is 15-65%, preferably 40-65%, the content of rice oil is 5-25%, preferably 5-10%, the content of palm oil is 0-20%, preferably 0-10%, the content of soybean oil is 5-30%, preferably 10-20%, the content of coconut oil is 0-15%, preferably 5-10%, and the content of algae oil is 0.5-5%, preferably 1-3%.

[0081] In a preferred embodiment, the OPO-type oil is an OPO-rich oil. Preferably, the OPO-rich oil is obtained by transesterification; more preferably, it is prepared according to the method of patent CN102827885A.

[0082] Typically, the solid fat content of the grease composition of the present invention at 30° C. does not exceed 7%, for example, between 4-6.5%, or between 5.5-6.5%. The grease composition of the present invention is particularly suitable for formulating the structured emulsion described herein.

[0083] [Oil phase composition]

[0084] The present invention also provides an oil phase composition, which contains the polar lipid composition and the oil composition described herein. Preferably, based on its total mass, the oil phase composition contains at least 3.0% of the polar lipid composition described herein. In some embodiments, the content of the polar lipid composition in the oil phase composition is 3.0-12%.

[0085] In a preferred embodiment, the grease composition of the present invention contains OPO type grease, rice oil, palm oil, soybean oil, coconut oil and algae oil, sunflower lecithin and / or soybean lecithin and sphingomyelin. In these embodiments, based on the total mass of the grease composition, the content of OPO type grease is 15-65%, preferably 40-65%, the content of rice oil is 5-25%, preferably 5-10%, the content of palm oil is 0-20%, preferably 0-10%, the content of soybean oil is 5-30%, preferably 10-20%, the content of coconut oil is 0-15%, preferably 5-10%, and the content of algae oil is 0.5-5%, preferably 1-3%. Based on the total mass of the oil phase composition, the content of sphingomyelin can be 0.2-1%, such as 0.2-0.6%; when contained, the content of sunflower lecithin can be 4-8%, such as 4-6%; when contained, the content of soybean lecithin can be 4-10%, such as 5-10%; preferably, the sum of the masses of sphingomyelin and sunflower lecithin and / or soybean lecithin is 5-12% of the total mass of the oil phase composition.

[0086] The oil phase composition may also contain other ingredients conventionally added to oil compositions, including emulsifiers and stabilizers, etc. For example, in certain embodiments, the oil phase composition may contain an emulsifier, such as monoglyceride, accounting for 8-12% of the total weight of the oil phase composition.

[0087] In some embodiments, the oil phase composition of the present invention may further include glycolipids. Suitable glycolipids include, but are not limited to, glycolipids derived from microorganisms, algae, mammals, and plant cells, such as one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids.

[0088] In some embodiments, the amount of the glycolipid is 3.0 wt % or more based on the total mass of the oil phase composition.

[0089] [Structured Emulsion]

[0090] The structured emulsion provided by the present invention contains an oil phase composition, a water-soluble component and water. The water-soluble component that can be used in the structured emulsion of the present invention can be a water-soluble component conventionally used to prepare structured emulsions in the art, including but not limited to proteins, carbohydrates, complex microbial minerals and stabilizers.

[0091] The oil phase composition of the present invention has a fatty acid composition in which the content of saturated fatty acids (SFA) is ≤45wt%, the content of monounsaturated fatty acids (MUFA) is ≥30wt%, and the content of polyunsaturated fatty acids (PUFA) is ≤30wt%. In the fatty acid composition of the oil phase composition, the content of SFA may be in the range of 30-45wt%, the content of monounsaturated fatty acids may be in the range of 30-65wt%, preferably 45-60wt%, and the content of polyunsaturated fatty acids may be in the range of 5-30wt%, preferably 6-15wt%.

[0092] Preferably, the fatty acid composition of the oil composition of the present invention contains oleic acid, palmitic acid and linoleic acid. Preferably, in the fatty acid composition of the oil composition of the present invention, the content of oleic acid is 25-65%, preferably 45-60%, for example 50-60%; the content of palmitic acid is 25-45%, preferably 35-45%; the content of linoleic acid is 3-25%, preferably 6-15%. Preferably, the mass ratio of oleic acid: palmitic acid: linoleic acid is 6:6:1 to 4:3:1. .

[0093] The content of OPO in the oil and fat composition of the present invention is 10-40wt%, preferably 15-40wt%; the OPO is 1,3-oleyl-2-palmitylglycerol.

[0094] The grease composition of the present invention may also contain one or more of plant-derived grease, animal-derived grease and microorganism-derived grease. In the present invention, plant-derived grease includes modified (e.g., transesterified and / or fractionated) seed grease and / or non-modified seed grease. Seed grease described herein includes, but is not limited to, soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil and cottonseed oil, mango kernel oil, avocado kernel oil, shea butter and ice grass fat, or any mixture thereof. In the present invention, animal-derived grease includes one or more of the grease from milk, the grease from goat milk, the grease from buffalo milk, the grease from camel milk, the grease from aquatic animal (e.g., fish oil and krill oil), and one or more of the grease from milk protein, the grease from goat milk protein, the grease from buffalo milk protein and the grease from camel milk protein. The grease from microorganism-derived grease includes one or more of algae oil and fungal oil.

[0095] Protein can be the protein conventionally added to formula milk powder, including but not limited to whey protein, casein, bean-derived protein, cereal protein from cow's milk or goat's milk, and partial hydrolysis or full hydrolysis of whey protein, casein, bean-derived protein from cow's milk or goat's milk. The protein from bean source can be soy protein and / or pea protein. Cereal protein includes but 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%.

[0096] 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 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 75-85wt%, and the total content of indigestible carbohydrates is ≤10wt%.

[0097] In the present invention, the vitamins include one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C and biotin, and the minerals include at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium. The composite microbial minerals may also include choline and / or inositol. Generally, in the water-soluble component of the present invention, the content of the composite microbial minerals is greater than 1.5wt%, preferably 2-6wt%.

[0098] 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%.

[0099] In a preferred embodiment, based on its total mass, the water-soluble composition of the present invention comprises 12-18 wt% protein, 75-85 wt% digestible carbohydrates, 2-3 wt% complex vitamins and minerals, 0.1-1 wt% stabilizer and ≤10 wt% indigestible oligosaccharides.

[0100] Based on the total weight of the structured emulsion, the total content of the water-soluble components in the structured emulsion of the present invention may be 7-20%, such as 7-15% or 7-12%.

[0101] Based on the total weight, the content of the oil phase composition in the structured emulsion of the present invention may be 3-10 wt%, such as 4-7%.

[0102] In some embodiments, based on its total mass, the structured emulsion of the present invention contains 3-10 wt% of an oil phase composition, 7-20 wt% of a water-soluble composition, and 70 wt%-90 wt% of water. In some embodiments, the structured emulsion of the present invention contains 3-10 wt% of an oil phase composition, 7-20 wt% of a water-soluble composition, and the balance of water.

[0103] [Method for preparing structured emulsion]

[0104] The preparation method of the structured emulsion of the present invention comprises the following steps:

[0105] (1) providing the oil phase composition of the present invention to obtain the structured emulsion oil phase composition;

[0106] (2) mixing the water-soluble component with water to obtain an aqueous phase composition;

[0107] (3) The oil phase composition and the water phase composition are mixed and emulsified to obtain an emulsion.

[0108] In a preferred embodiment, the method further comprises the step (4) of sterilizing the emulsion.

[0109] In the above step (1), the phospholipids described herein can be mixed with the oil composition and other optional components (such as emulsifiers, glycolipids, etc.), and stirred in a water bath at about 60° C. to form an oil phase composition, namely the oil phase.

[0110] In the above step (2), water-soluble components such as protein, carbohydrate, complex microbial minerals and stabilizer can be mixed with water and stirred in a water bath at a temperature below 35° C. to form an aqueous phase.

[0111] In the above step (3), the oil phase composition and the water phase composition 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, sonic emulsification or self-emulsification to obtain the mixture, wherein the shear rate is 3000-20000 rpm, the shear time is 1-15 min, and the ultrasonic power density is 60-300 W / cm 2 , the ultrasonic treatment time is 1-20min.

[0112] In the above step (3), the oil phase composition and the water phase composition may be mixed and then subjected to shearing, and / or homogenization, and / or microfluidization emulsification.

[0113] In a preferred embodiment, the shear rate is 3000-20000 rpm, and the shear time is 1-15 min.

[0114] In a preferred embodiment, the microfluidization pressure is 10-500 bar, and the cycle is more than 3 times, and the homogenization pressure is 10-500 bar, and the cycle is more than 3 times.

[0115] In the above step (3), the oil phase and the water phase are not mixed or mixed, and then processed by dual-channel or multi-channel microfluidics.

[0116] In the above step (3), the oil phase and the water phase are mixed in a water bath below 35°C and stirred for less than 20 minutes, and then sheared and homogenized. Generally, 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.

[0117] In the above step (4), sterilization can be pasteurization, high pressure instant sterilization or autoclaving. In some embodiments, the primary emulsion is kept in a water bath 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 instant 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.

[0118] The present invention also provides a method for preparing a food composition, the method comprising the steps of: (1) providing the emulsion of the present invention; and (2) drying the emulsion of step (1).

[0119] The drying method includes, but is not limited to, one or more of conventional high temperature spray drying, electrostatic low temperature spray drying, vacuum freeze drying, and cold air spray drying. In some embodiments, the structured emulsion is dried by spray drying. The inlet air temperature of the spray drying may be 120-200° C., and the outlet air temperature may be 60-110° C.

[0120] In some embodiments, the inlet air temperature of cold air spray drying is 70-110°C, and the outlet air temperature is 35-50°C.

[0121] Therefore, 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. In some embodiments, the dry powder of the present invention contains, based on its total mass: oil component, 20-25%; phospholipid component, 1-3%; protein component, 15-25%; carbohydrate, 35-50%; stabilizer, 0.1-0.8%; and emulsifier, 1-3%. Preferably, the oil component contains: OPO oil content of 15-65%, preferably 40-65%, rice oil content of 5-25%, preferably 5-10%, palm oil content of 0-20%, preferably 0-10%, soybean oil content of 5-30%, preferably 10-20%, coconut oil content of 0-15%, preferably 5-10%, algae oil content of 0.5-5%, preferably 1-3%. Preferably, based on the total mass of the oil phase composition, the phospholipid component contains: 0.2-1% (such as 0.2-0.6%) of sphingomyelin, and optionally 4-8% (such as 4-6%) of sunflower lecithin, and optionally 4-10% (such as 5-10%) of soybean lecithin; preferably, the sum of the mass of sphingomyelin and sunflower lecithin and / or soybean lecithin is 5-12% of the total mass of the oil phase composition. Preferably, the carbohydrate is lactose. In some embodiments, based on the total mass of the phospholipid component, the phospholipid contains 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, and 2-15% sphingomyelin SM; preferably, based on the total mass of phospholipids, the content of PC is 28-38%, the content of PE is 15-30%, the content of PI is 12-30%, and the content of SM is 2-10%.

[0122] Preferably, the dry powder of the present invention is milk powder.

[0123] 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.

[0124] The present invention also provides a food composition, characterized in that the food composition comprises the polar lipid composition described in the present invention; or comprises the oil and fat composition described in the present invention; or comprises the oil phase composition described in the present invention; or comprises the structured emulsion described in the present invention; or comprises the structured emulsion prepared by the method described in the present invention; or comprises the food composition prepared by the method described in the present invention.

[0125] In some embodiments, the food composition is in the form of an emulsion or a powder, or a tablet, or a block, or a capsule, or a pill, or a semi-emulsion.

[0126] In some embodiments, the food composition is a nutritional supplement.

[0127] The composition of the present invention can be used as a food product or a food supplement or used in the manufacture of a food product (or food) or a food supplement. Accordingly, the invention relates to a food product or a food supplement, which comprises the composition of the present invention or is essentially composed of the composition of the present invention (or comprises an emulsion formed by redispersing the composition of the present invention).

[0128] In the present invention, the food can be used by different groups, including but not limited to mammals, ruminants, poultry, and humans.

[0129] According to the present invention, the method for preparing a food product or a food supplement comprises adding the composition of the present invention to the food product or the food supplement during the preparation process. The composition of the present invention can be mixed with one or more food ingredients and / or supplements to prepare the food product or the food supplement of the present invention.

[0130] The food product or food supplement may be ready for use or may require mixing with an aqueous medium prior to use. The aqueous medium may be water, milk (such as whole, semi-fat or skim milk), yogurt, beverages (such as soft drinks, e.g. fruit juice), soy milk drinks, rice drinks, plant-based beverages, milkshakes, coffee or tea.

[0131] The present invention also provides a method for promoting digestion and absorption in animals or humans, the method comprising using the food of the present invention; the animals include mammals and ruminants.

[0132] In some embodiments, the human body includes infants, pregnant women, middle-aged and elderly people, and people with weakened immunity.

[0133] The water-reconstituted emulsion of the structured emulsion or spray-dried powder of the present invention has the following advantages:

[0134] (1) Frozen-thawed milk has better emulsion stability than breast milk;

[0135] (2) Compared with traditional infant formula, it significantly improves the lipid digestion and absorption of infants and young children.

[0136] 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.

[0137] 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, "part" means weight part, and ratio means weight ratio.

[0138] Source of raw materials

[0139] Skim milk powder: Fonterra, New Zealand;

[0140] Whey protein concentrate powder: Fonterra, New Zealand;

[0141] Lactose: Leprino Foods, USA;

[0142] Plant lecithin: Yihai Kerry;

[0143] Vegetable oil: Shanghai Kerry Food Industry Co., Ltd.;

[0144] OPO oil (OPO content 65%): PGEO Edible Oils Sdn Bhd DHA algae oil: Jiabiyu Biotechnology (Wuhan) Co., Ltd.;

[0145] Rose gum: DuPont, USA;

[0146] Carrageenan: Danisco, USA;

[0147] Vitamin and mineral premix: customized by DSM;

[0148] Milk sphingomyelin: Avanti polar lipids, USA.

[0149] Table 1: Structured emulsion base formula

[0150]

[0151] Preparation methods of Examples 1-2 and Comparative Examples 1-3:

[0152] According to the formula in Table 2, the oil composition (composition shown in Table 2), monoglyceride, lecithin and sphingomyelin (addition amount shown in Table 3) were weighed and mixed, and stirred in a water bath at 60° C. to form an oil phase;

[0153] 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;

[0154] 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

[0155] Step (4): The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and then cooled to room temperature to obtain the structured emulsion of Example 1.

[0156] Table 2 Grease composition

[0157]

[0158] Comparative Example 4 Preparation method:

[0159] According to the formula in Table 2, weigh the oil composition (composition see Table 2), monoglyceride, lecithin and sphingomyelin, mix them, and stir in a water bath at 60°C to form an oil phase;

[0160] 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;

[0161] 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 10,000 rpm, a shear time of 3 min, and homogenizing conditions of 200 bar, 3 times; and

[0162] Step (4): The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and then cooled to room temperature to obtain the structured emulsion of Example 1.

[0163] Comparative Examples 5 and 6

[0164] According to the national standard "GB5009.6-2016 Determination of Fat in Food", the fat content in Junlebao formula powder is 23.72%, and the fat content in Abbott formula powder is 24.85%.

[0165] Comparative Example 5 The preparation method of Junlebao formula milk is as follows:

[0166] Weigh 16.54 g of Junlebao formula powder, add 83.46 g of water, stir at 60° C. for 10 min, and prepare a formula milk with a fat content of 3.92%, and set aside.

[0167] Comparative Example 6 The preparation method of Abbott formula milk is as follows:

[0168] Weigh 15.79 g of Abbott formula powder, add 84.21 g of water, stir at 60° C. for 10 min, and prepare a formula milk with a fat content of 3.92%, and set aside.

[0169] Table 3. Amount of each component in the examples and comparative examples

[0170]

[0171] Note: Comparative Examples 5 and 6 were prepared into emulsions with the same oil content as in Example 1 according to their oil content, and then digestion analysis was performed.

[0172] Test Example 1: Determination of oil phase composition

[0173] Determination of fatty acid composition of oil phase composition: weigh 0.3g of oil composition into a 15mL centrifuge tube, add 5mL of n-hexane, mix and dissolve, add 3mL of 0.5M potassium hydroxide-methanol solution, water bath at 60℃ for 30min, centrifuge at 3000rpm for 2min, take the upper organic phase, and use gas chromatograph to measure the fatty acid composition of the oil composition. The gas chromatography related parameters are as follows: injector temperature 230℃, detector temperature 250℃, nitrogen flow rate 1mL / min, injection volume 1uL, split ratio 1:100.

[0174] Analysis of phospholipid composition in the oil phase composition: refer to Garcia C. et al. (Garcia C., Lutz NW,, Confort-Gouny S. et al. Food Chemistry, 2012, 135: 1777–1783.), using 31 The content of phospholipids (PC, PE, PI, SM, etc.) in the oil composition was determined by the P nuclear magnetic resonance internal standard method.

[0175] In Table 2, lipid content is calculated based on the total weight of the emulsion; phospholipid content and total sterol content are both calculated based on the total weight of total lipid; PC content, PE content, PI content and SM content are all calculated based on the total weight of total phospholipid; SFA refers to saturated fatty acids; MUFA refers to monounsaturated fatty acids; PUFA refers to polysaturated fatty acids.

[0176] Table 4. Composition of the oil and fat compositions in the examples and comparative examples

[0177] Examples / Comparative Examples Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 SFA / % 36.9 25.4 34.6 36.9 36.9 36.9 36.9 MUFA / % 42.7 40.8 51.5 42.7 42.7 42.7 42.7 PUFA / % 20.4 8.7 13.8 20.4 20.4 20.4 20.4 Oleic acid / % 42.5 40.8 51.4 42.5 42.5 42.5 42.5 Palmitic acid / % 25.6 20.8 27.2 25.6 25.6 25.6 25.6 Linoleic acid / % 42.5 40.8 51.4 42.5 42.5 42.5 42.5 Total phospholipids / % 5.3 5.3 10.1 5.3 0.2 0 5.3 PC / % 28.7 28.7 28.7 29.9 0 0 28.7 PE / % 27.4 27.4 27.4 28.5 0 0 27.4 PI / % 23.0 23.0 23.0 24.0 0 0 23.0 SM / % 4 4 4 0 100 0 4

[0178] Stability analysis of infant formula emulsion or water-reconstituted emulsion (40℃)

[0179] 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. The results are shown in Table 5.

[0180] Table 5 Stability analysis

[0181] Examples / Comparative Examples 6h TSI Index Top peak thickness / mm Example 1 7.1±0.5 2.6±0.2 Example 2 7.5±0.2 2.3±0.3 Example 3 7.3±0.3 2.5±0.1 Comparative Example 1 7.4±0.4 2.2±0.4 Comparative Example 2 7.0±0.3 2.0±0.1 Comparative Example 3 7.3±0.4 1.9±0.4 Comparative Example 4 6.3±0.3 1.7±0.1 Comparative Example 5 (Junlebao reconstituted milk) 3.5±0.4 2.0±0.2 Comparative Example 6 (Abbott formula milk) 2.3±0.1 2.0±0.1

[0182] The dynamic 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 creaming 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 emulsion stability, and vice versa. According to the emulsion stability results of the emulsion or water-reconstituted emulsion in Table 3, the structured emulsion and water-reconstituted emulsion prepared by the present invention have a TSI index of less than 10 after being stored at 40°C for 6 hours, and the top peak thickness is less than 3.0 mm, indicating that the emulsion prepared by the present invention has good emulsion stability. The emulsion stability of the structured emulsion prepared by high-speed shearing and high-pressure homogenization increases (Comparative Example 5).

[0183] Test example: In vitro simulated digestion experiment of structured emulsion and water-reconstituted emulsion

[0184] In vitro simulated digestion of structured emulsions for infants:

[0185] 1) Stomach digestion stage: 20 mL of 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, sodium cholate 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, 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.

[0186] 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. 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.

[0187] 3) Lipid hydrolysis degree: 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:

[0188]

[0189] 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.

[0190] The structured emulsions of Examples 1-2 and Comparative Examples 1-4 were subjected to simulated in vitro digestion by infants. The results of changes in the degree of lipid hydrolysis during the digestion process are shown in Table 6.

[0191] Table 6: Changes in lipid enzymatic degradation during simulated in vitro digestion in infants

[0192]

[0193] Note: G-0 means the 0th minute of the gastric digestion stage, G-10 means the 10th minute of the gastric digestion stage, and so on; I-10 means the 10th minute of the small intestinal digestion stage, I-30 means the 60th minute of the small intestinal digestion stage, and so on.

Claims

1. A phospholipid composition, It is characterized in that Based on the total mass of the phospholipid composition, the phospholipid composition comprises 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI and 2-15% sphingomyelin SM.

2. A polar lipid composition, It is characterized in that The polar lipid composition comprises more than 90% of the phospholipid composition according to claim 1 based on the total mass of the polar lipid composition.

3. An oil phase composition, It is characterized in that Based on the total weight of the oil phase composition, the oil phase composition contains at least 3.0% of the polar lipid composition and the oil composition as described in claim 2; based on the total mass of the oil phase composition, the content of OPO in the oil phase composition is 10-40wt%; and the OPO is 1,3-oleyl-2-palmitylglycerol.

4. The oil phase composition according to claim 3, It is characterized in that Based on the total mass of the oil phase composition, the content of sphingomyelin is 0.2-1%, such as 0.2-0.6%; Preferably, the fatty acid composition of the oil composition satisfies one or more of the following conditions: (1) Saturated fatty acid content ≤ 45 wt%, monounsaturated fatty acid content ≥ 30 wt%, polyunsaturated fatty acid content ≤ 30 wt%; (2) saturated fatty acid content of 30 to 45 wt%; (3) The monounsaturated fatty acid content is 30 to 65%, preferably 45 to 60 wt%; (4) the polyunsaturated fatty acid content is 5 to 30 wt%, preferably 6 to 15 wt%; (5) The mass ratio of oleic acid: palmitic acid: linoleic acid is 6:6:1 to 4:3:1; (6) the content of oleic acid is 25-35%, preferably 28-34%, or 29-34%; (7) Palmitic acid content is 20-25%; (8) The content of linoleic acid is 20-30%, preferably 22-28%, more preferably 22-26%.

5. The oil phase composition according to claim 3, It is characterized in that The oil composition further comprises one or more of plant-derived oil, animal-derived oil, and microbial-derived oil; wherein, The plant-derived oils include modified seed oils and / or unmodified seed oils; preferably, the seed oils are selected from at least one of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, safflower oil, cottonseed oil, linseed oil, mango kernel oil, avocado kernel oil, shea butter, and ice grass fat; preferably, the modification includes transesterification and / or fractionation; The animal-derived fats include one or more of fats from cow's milk, goat's milk, buffalo's milk, camel's milk and aquatic animals, and one or more of fats in cow's milk protein, goat's milk protein, buffalo's milk protein and camel's milk protein. The animal-derived fats include modified and / or unmodified ones. The microbial-derived oil is selected from one or more of algae oil and fungal oil, and the animal-derived oil includes modified and / or unmodified oils; Preferably, based on the total mass of the oil composition, the oil composition comprises one or more of OPO-type oil, rice oil, palm oil, soybean oil, coconut oil, and algae oil; preferably, the content of the OPO-type oil is 15-65%, preferably 40-65%, the content of rice oil is 5-25%, preferably 5-10%, the content of palm oil is 0-20%, preferably 0-10%, the content of soybean oil is 5-30%, preferably 10-20%, the content of coconut oil is 0-15%, preferably 5-10%, and the content of algae oil is 0.5-5%, preferably 1-3%; preferably, the OPO-type oil is obtained by ester exchange.

6. A structured emulsion, It is characterized in that The structured emulsion comprises: 3-10wt% of the oil phase composition according to any one of claims 3-5, 7-20 wt% of a water-soluble composition, and Water 70wt%-90wt%; The structured emulsion is prepared by the following steps: mixing a water-soluble composition with water to obtain an aqueous phase composition, mixing an oil phase composition with an aqueous phase composition, and then shearing and homogenizing to obtain the emulsion, wherein the homogenization pressure is ≤20 bars; Preferably, the water-soluble composition comprises 12-18wt% protein, 75-85wt% digestible carbohydrates, more than 1.5wt% complex vitamins and minerals, 0.1-1wt% stabilizers, and ≤10wt% indigestible oligosaccharides; preferably, the complex vitamins and minerals are 2-6wt%; Preferably, the structured emulsion further comprises ≤0.5% of sterols based on the total weight of the oil composition; the sterols include cholesterol and phytosterols, wherein the mass ratio of cholesterol to phytosterols is 1:6 to 4:7; Preferably, the protein is selected from at least one of the following proteins: whey protein, casein, bean-derived protein, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, and soy-derived protein from cow's milk or goat's milk; more preferably, the bean-derived protein is selected from soy protein and / or pea protein; more preferably, the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein; Preferably, the digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferably, more than 60% of the digestible carbohydrate is lactose; Preferably, the stabilizer is selected from at least one of carrageenan, rose gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharides; Preferably, the indigestible oligosaccharide is selected from at least one of fructooligosaccharide, galacto-oligosaccharide, glucose-oligosaccharide, xylooligosaccharide, manno-oligosaccharide and cyclodextrin oligosaccharide; Preferably, the complex vitamin mineral contains at least the following ingredients: at least one of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, and inositol.

7. A method for preparing a structured emulsion, It is characterized in that The method comprises the following steps: (1) providing the oil phase composition according to any one of claims 3 to 5; (2) mixing the water-soluble composition with water to obtain an aqueous phase composition; (3) emulsifying the oil phase composition and the water phase composition to prepare an emulsion; The emulsification method comprises the following steps: after mixing the oil phase composition and the water phase composition, the mixture is sheared and homogenized to obtain an emulsified product, and the homogenization pressure is ≤20 bars; Preferably, the method further comprises step (4): sterilizing the emulsion obtained in step (3); Preferably, in step (1), the phospholipid composition is mixed with the oil and fat composition and optional components, and stirred in a water bath at 60±5° C. to form an oil phase composition; Preferably, in step (2), the protein, carbohydrate, complex microbial minerals and stabilizer are mixed with water and stirred in a water bath at a temperature below 35° C. to form the aqueous phase composition; Preferably, in the emulsification method, the shear rate is 3000-20000rpm, preferably the shear rate is ≤4000rpm; Preferably, the shearing time is 1-15 min, preferably 1-5 min; Preferably, in the emulsification method, the homogenization emulsification cycle is performed more than 3 times; Preferably, in step (3), the oil phase composition and the water phase composition are mixed in a water bath at a temperature below 35° C. and stirred for less than 20 min, and then sheared and homogenized; Preferably, in step (4), sterilization is pasteurization, high-pressure instantaneous sterilization or high-pressure sterilization; preferably, the colostrum liquid is kept in a water bath at 60-85°C for 15 seconds to 30 minutes for pasteurization, or the colostrum liquid is kept at 110-140°C for 1-30 seconds for high-temperature instantaneous sterilization, or the colostrum liquid is kept at a pressure of 100-600 MPa for 5-30 minutes for ultra-high pressure sterilization.

8. A method for preparing a food composition, It is characterized in that The method comprises the steps of: (1) Providing the structured emulsion according to claim 6; (2) drying the structured emulsion of step (1); Preferably, the drying comprises: one or more of spray drying, vacuum freeze drying, or cold air spray drying; Preferably, the inlet air temperature of the spray drying is 120-200°C, and the outlet air temperature is 60-110°C; Preferably, the inlet air temperature of the cold air spray drying is 70-110°C, and the outlet air temperature is 35-50°C.

9. A food composition, It is characterized in that The food composition comprises the phospholipid composition of claim 1; or the polar lipid composition of claim 2; or the oil phase composition of any one of claims 3-5; or the structured emulsion of claim 6; or the structured emulsion prepared by the method of claim 7; or the food composition prepared by the method of claim 8. Preferably, the formula food is in the form of emulsion or powder, or in the form of tablets, or blocks, or capsules, or pills, or semi-emulsions; preferably, the formula food is a nutritional enhancer; Preferably, the food composition is in the form of emulsion or powder, or in the form of flakes or blocks; preferably, the food composition is a nutritional enhancer.

10. A method for promoting digestion and absorption in animals or humans, the method comprising using the food composition of claim 9; preferably, the animals include vertebrates and invertebrates; preferably, the humans include infants, pregnant women, the elderly, and people with weakened immunity.

Images