Structured emulsion

Abstract

To provide a prepared food product, in particular a prepared structured emulsion and a method for preparing the same.SOLUTION: A polar lipid composition for a prepared food product is provided. The polar lipid composition contains 60% or more, preferably 90% or more of phospholipids with respect to the total mass of the polar lipid composition. With respect to the total mass of the phospholipids, it contains 25-35% of phosphatidylcholine (PC), 20-35% of phosphatidylethanolamine (PE), 10-30% of phosphatidylethanolamine (PE), and 10-25% of sphingomyelin (SM). Preferably, it is provided from one or more types selected from plant-derived phospholipid products and animal-derived phospholipid products. More preferably, the plant-derived phospholipid product is sunflower phospholipid and / or soybean phospholipid, and the animal phospholipid product is cheese powder, MFGM, milk concentrate phospholipid powder, and / or milk sphingomyelin, preferably milk cheese powder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention is in the field of prepared foods, and specifically relates to prepared structured emulsions. [Background technology]

[0002] Research has shown that the particle size and lipid composition of milk fat globules have a significant effect on lipid breakdown and nutritional metabolism (Non-Patent Documents 1 and 2). Milk fat globules in natural breast milk have a structure in which triglycerides are covered with a 5-20 nm thick phospholipid trilayer 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 relatively easily enter the milk fat globules and bind to the triglycerides inside, which means that breast milk has a fast lipid breakdown rate and a short gastric emptying time (Non-Patent Document 3). However, although the fat globules in reconstituted milk in conventional infant formulas have a small particle size and a large specific surface area, their outer periphery is covered with a thick, dense protein membrane measuring 20 to 100 nanometers. In order to allow lipase to bind to the triglycerides inside, the protein membrane must first be decomposed. As a result, conventional infant formulas have a relatively slow lipid decomposition rate and a long gastric emptying time.

[0003] Conventional micro-sized infant formula emulsions and structuring containing phospholipid components Patents and patent applications related to the preparation of milk fat globules primarily focus on preserving the phospholipid, sphingomyelin, and cholesterol contents in milk fat globules, as well as the long-chain polyunsaturated fatty acids (LC-PUFA) and medium-chain fatty acids (MCFA) in the fatty acids. Two important patents (Patent Documents 1 and 2) from Nutricia disclose a method for preparing infant formula containing micron-sized fat globules. This method involves using milk fat globule membrane proteins or phospholipids derived from butter powder as an emulsifier, followed by low-shear, low-pressure homogenization to obtain large milk fat globules with a particle size of 2-6 μm. The fat in the fat globules is coated with a phospholipid monolayer containing phospholipids, proteins, and cholesterol, which promotes post-meal lipid absorption and gastric emptying in infants, and has effects such as weight control. Patent Document 3 discloses a nutritional composition containing structured fat globules of a specific particle size and fatty acids, and its application. The structured fat globules are fat globules with a particle size of 2-13 μm and composed of phospholipids, cholesterol, membrane proteins, and oils containing specified amounts of trans fatty acids, branched fatty acids, and conjugated linoleic acid, and have the effect of promoting lipid digestion and gastrointestinal motility. However, the effects of sterols, particularly phytosterols, and phospholipid composition (PC, PI, PE, PS, and SM) on lipid degradation and absorption in emulsions formulated for infants have not yet been reported. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2016 / 163883 Brochure [Patent Document 2] US Patent Application Publication No. 2018 / 0092376 [Patent Document 3] US Patent Application Publication No. 2017 / 0231262 [Non-patent literature]

[0005] [Non-Patent Document 1] Michalski, MC, Briard, V., Michel, F., et al. Journal of Dairy Science, 2005, 88, 1927-1940; [Non-patent document 2] Gallier, S., Vocking, K., Post, JA, et al. Colloids Surf B Biointerfaces, 2015, 136, 329-39 [Non-patent document 3] Lopez C, Menard O. Colloids Surf B,2011,83:29-41 Summary of the Invention

[0006] A first aspect of the present invention is a polar lipid composition for use in prepared foods, the polar lipid composition comprising, relative to the total mass of the polar lipid composition, 60% or more, preferably 90% or more, of phospholipids, the phospholipids comprising, relative to the total mass of the phospholipids, 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, and 10-25% sphingomyelin SM. In one or more embodiments, the polar lipid composition further comprises a sterol, or the polar lipid composition consists of a phospholipid and a sterol. In one or more embodiments, the sterol content in the polar lipid composition is 8-40%, preferably 20-37%, based on the total weight of the lipid composition. In one or more embodiments, the sterols include cholesterol and phytosterols. In one or more embodiments, the weight ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58. In one or more embodiments, the phospholipid is one or more selected from plant-derived phospholipids and animal-derived phospholipids. In one or more embodiments, the plant-derived phospholipids include one or more selected from the group consisting of soybean-derived phospholipids, sunflower seed-derived phospholipids, rapeseed-derived phospholipids, peanut-derived phospholipids, rice-derived phospholipids, rice bran-derived phospholipids, sesame-derived phospholipids, flaxseed-derived phospholipids, safflower seed-derived phospholipids, palm seed-derived phospholipids, and tea seed-derived phospholipids. In one or more embodiments, the animal-derived phospholipid is one or more selected from mammal-derived phospholipids, ruminant-derived phospholipids, aquatic animal-derived phospholipids, and avian-derived phospholipids. In one or more embodiments, the animal is an aquatic animal, including fish, shrimp, and shellfish. In one or more embodiments, the fish includes yellow fish.

[0007] A second aspect of the present invention is an oil or fat composition, wherein the fatty acid composition contains, relative to the total mass of fatty acids, a saturated fatty acid content of 45% or less, a monounsaturated fatty acid content of 50% or less, and a polyunsaturated fatty acid content of 30% or less. In one or more embodiments, the fatty acid composition of the oil or fat composition has a saturated fatty acid content of 32-45%, preferably 32-38%, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the oil or fat composition has a content of monounsaturated fatty acids of 25-50%, preferably 30-45%, and more preferably 38-45%, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the oil or fat composition has a polyunsaturated fatty acid content of 15-30%, preferably 18-23%, based on the total mass of fatty acids. In one or more embodiments, the fat composition has a solid fat content of 7% or less at 30°C. In one or more embodiments, the fatty acid composition of the oil or fat composition has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). In one or more embodiments, the fatty acid composition of the oil or fat composition has an oleic acid content of 25-45%, preferably 30-42%, and more preferably 38-42%. In one or more embodiments, the fatty acid composition of the oil or fat composition has a palmitic acid content of 18-25%, preferably 19-23%. In one or more embodiments, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is at least 30%. Preferably, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is 30-60%, preferably 30-55%. In one or more embodiments, the fatty acid composition of the oil or fat composition has a linoleic acid content of 10-25%, preferably 13-20%, and more preferably 16-20%. In one or more embodiments, the oil or fat composition comprises one or more selected from modified or unmodified oils or fats of plant, animal, and microbial origin. In one or more embodiments, the plant-derived oil includes modified and / or unmodified seed oil. In one or more embodiments, the seed oil is at least one selected from soybean oil, palm 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 illipe butter. In one or more embodiments, the modification includes transesterification and / or fractionation. In one or more embodiments, the animal-derived fats and oils include one or more selected from the group consisting of fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats (such as krill oil and fish oil), as well as fats and oils found in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins. In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils. In one or more embodiments, the microbially-derived oil is one or more selected from algal oil and fungal oil. In one or more embodiments, the microbially-derived oils and fats include denatured and / or undenatured oils and fats. In one or more embodiments, the oil composition further comprises at least one DHA and ARA selected from algal oil, fish oil, fungal oil, microbial oil, and single-cell oil, wherein the DHA or ARA content is 3% or less of the total lipids. In one or more embodiments, the oil or fat composition comprises one or more selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. In one or more embodiments, the oil and fat composition comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil. In one or more embodiments, the oil composition comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the oil composition, the rice oil content is 13-17%, the structured lipid content is 26-30%, the soybean oil content is 18-22%, the palm oil content is 16-20%, and the high oleic sunflower ...6-20%. The oil and fat composition preferably contains 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In one or more embodiments, the oil and fat composition comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the oil and fat composition, the oil and fat composition comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, The oil composition preferably comprises 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, and more preferably, the oil composition comprises 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. Preferably, the structured lipids are OPO structured lipids.

[0008] A third aspect of the present invention provides an oil phase composition comprising a polar lipid composition and an oil or fat composition as described in any embodiment herein. In one or more embodiments, the oil phase composition further comprises an emulsifier. In one or more embodiments, the emulsifier is present in an amount of 8-12% by weight of the total oil phase composition. In one or more embodiments, the emulsifier is a monoglyceride. In one or more embodiments, the oil phase composition comprises 0.4-2.9%, preferably 0.4-1.8%, of phospholipids, based on the total weight of the oil phase composition.

[0009] A fourth aspect of the present invention is a structured emulsion, comprising, based on the total weight of the structured emulsion: 2-6% of an oil phase composition according to any one of the embodiments of the present invention; 7-20% of a water-soluble composition; Contains 74-91% water. In one or more embodiments, the fatty acid composition of the fat or oil in the oil phase composition has a saturated fatty acid content of 45% or less, a monounsaturated fatty acid content of 50% or less, and a polyunsaturated fatty acid content of 30% or less, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the fat or oil has a saturated fatty acid content of 32-45%, preferably 32-38%, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the oil or fat has a content of monounsaturated fatty acids of 25-50%, preferably 30-45%, and more preferably 38-45%, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the oil or fat has a polyunsaturated fatty acid content of 15-30%, preferably 18-23%, based on the total mass of fatty acids. In one or more embodiments, the fat or oil has a solid fat content of 7% or less at 30°C. In one or more embodiments, the fatty acid composition of the oil or fat has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). In one or more embodiments, the fatty acid composition of the oil or fat has an oleic acid content of 25-45%, preferably 30-42%, and more preferably 38-42%. In one or more embodiments, the fatty acid composition of the oil or fat has a palmitic acid content of 18-25%, preferably 19-23%. In one or more embodiments, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is at least 30%. Preferably, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is 30-60%, preferably 30-55%. In one or more embodiments, the fatty acid composition of the oil or fat has a linoleic acid content of 10-25%, preferably 13-20%, and more preferably 16-20%. In one or more embodiments, the oil or fat comprises one or more selected from modified or unmodified oils or fats of plant origin, animal origin, and microbial origin. In one or more embodiments, the plant-derived oil includes modified and / or unmodified seed oil. In one or more embodiments, the seed oil is at least one selected from soybean oil, palm 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 illipe butter. In one or more embodiments, the modification includes transesterification and / or fractionation. In one or more embodiments, the animal-derived fats and oils include one or more selected from the group consisting of fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats (such as krill oil and fish oil), as well as fats and oils found in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins. In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils. In one or more embodiments, the microbially-derived oil is one or more selected from algal oil and fungal oil. In one or more embodiments, the microbially-derived oils and fats include denatured and / or undenatured oils and fats. In one or more embodiments, the oil further contains at least one DHA and ARA selected from algal oil, fish oil, fungal oil, microbial oil, and single-cell oil, wherein the DHA or ARA content is 3% or less of the total lipids. In one or more embodiments, the oil or fat comprises one or more selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. In one or more embodiments, the oils and fats include structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil. In one or more embodiments, the fats and oils comprise or consist of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably with a rice oil content of 13-17%, a structured lipid content of 26-30%, a soybean oil content of 18-22%, a palm oil content of 16-20%, and high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, based on the total weight of the fats and oils. The content of acid sunflower oil is 13-17%, the content of linseed oil is 1-3%, the content of ARA oil is 0.5-1.5%, and the content of DHA algal oil is 0.5-1.5%. More preferably, the oils and fats include 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In one or more embodiments, the fat comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat, the fat comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, 18- The oils and fats comprise 22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, and more preferably, the oils and fats comprise 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. Preferably, the structured lipids are OPO structured lipids. In one or more embodiments, the phospholipids comprise 25-35% phosphatidylcholine (PC), 20-35% phosphatidylethanolamine (PE), 10-25% inositol phospholipids (PI), and 10-25% sphingomyelin (SM) based on the total weight of the phospholipids. In one or more embodiments, the structured emulsion comprises at least 0.1% sphingomyelin, based on the total weight of the oil phase composition. In one or more embodiments, the structured emulsion further comprises 0.5% or less of a sterol by total lipid weight. In one or more embodiments, the sterols include cholesterol and phytosterols, wherein the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58. In one or more embodiments, the oil phase composition further comprises a glycolipid. In one or more embodiments, the glycolipids include one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids derived from microbial, marine, mammalian, and plant cells. In one or more embodiments, the water-soluble composition comprises, by total weight of the water-soluble composition, 12-18% protein, 60-75% digestible carbohydrates, 0.5-3% multivitamins and minerals, 0.1-1% stabilizers, and optionally up to 10% non-digestible oligosaccharides. In one or more embodiments, the protein is at least one protein selected from whey protein derived from cow's milk or sheep's milk, casein, soybean-derived protein, cereal protein, and partially or completely hydrolyzed proteins of whey protein derived from cow's milk or sheep's milk, casein, and soybean-derived protein. In one or more embodiments, the bean-derived protein is selected from soy protein and / or pea protein. In one or more embodiments, the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, zein, and oat protein. In one or more embodiments, the digestible carbohydrate is at least one selected from lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup, and preferably, 60% or more of the digestible carbohydrate is lactose. In one or more embodiments, the stabilizer is at least one selected from carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soy polysaccharides. In one or more embodiments, the non-digestible oligosaccharide is at least one selected from fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylooligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides. In one or more embodiments, the vitamins and minerals include at least one selected from 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.

[0010] A fifth aspect of the present invention is a structured emulsion, comprising, by total weight of the structured emulsion: 0.01-0.15% vegetable phospholipids, 0.2-1.8% emulsifier, 1.5-5% fats and oils, 1.5-3% skim milk powder, 0.5-1% whey protein powder, 0.1-0.4% cheese powder, 4-7% carbohydrates, 0.1-0.4% multivitamin and mineral, 0.04-0.08% stabilizer, and Contains 85-91% or the remainder water. In one or more embodiments, the plant phospholipids are sunflower phospholipids and / or soybean phospholipids, preferably sunflower phospholipids. In one or more embodiments, the structured emulsion has, relative to the total weight of phospholipids contained in the structured emulsion, a phosphatidylcholine (PC) content of 25-35%, a phosphatidylethanolamine (PE) content of 20-35%, an inositol phospholipid (PI) content of 10-25%, and a sphingomyelin (SM) content of 10-25%. In one or more embodiments, the structured emulsion comprises a sterol, preferably at a content of 0.2-0.3% of the total lipids contained in the structured emulsion. In one or more embodiments, the sterols include cholesterol and phytosterols. In one or more embodiments, the weight ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58. In one or more embodiments, the fat content is 1.8-3.5%. In one or more embodiments, the fatty acid composition of the oil or fat has a saturated fatty acid content of 45% or less, a monounsaturated fatty acid content of 50% or less, and a polyunsaturated fatty acid content of 30% or less, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the fat or oil has a saturated fatty acid content of 32-45%, preferably 32-38%, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the oil or fat has a content of monounsaturated fatty acids of 25-50%, preferably 30-45%, and more preferably 38-45%, based on the total mass of fatty acids. In one or more embodiments, the fatty acid composition of the oil or fat has a polyunsaturated fatty acid content of 15-30%, preferably 18-23%, based on the total mass of fatty acids. In one or more embodiments, the fat or oil has a solid fat content of 7% or less at 30°C. In one or more embodiments, the fatty acid composition of the oil or fat has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). In one or more embodiments, the fatty acid composition of the oil or fat has an oleic acid content of 25-45%, preferably 30-42%, and more preferably 38-42%. In one or more embodiments, the fatty acid composition of the oil or fat has a palmitic acid content of 18-25%, preferably 19-23%. In one or more embodiments, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is at least 30%. Preferably, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is 30-60%, preferably 30-55%. In one or more embodiments, the fatty acid composition of the oil or fat has a linoleic acid content of 10-25%, preferably 13-20%, and more preferably 16-20%. In one or more embodiments, the oil or fat comprises one or more selected from modified or unmodified oils or fats of plant origin, animal origin, and microbial origin. In one or more embodiments, the plant-derived oil includes modified and / or unmodified seed oil. In one or more embodiments, the seed oil is at least one selected from soybean oil, palm 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 illipe butter. In one or more embodiments, the modification includes transesterification and / or fractionation. In one or more embodiments, the animal-derived fats and oils include one or more selected from the group consisting of fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats (such as krill oil and fish oil), as well as fats and oils found in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins. In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils. In one or more embodiments, the microbially-derived oil is one or more selected from algal oil and fungal oil. In one or more embodiments, the microbially-derived oils and fats include denatured and / or undenatured oils and fats. In one or more embodiments, the oil further contains at least one DHA and ARA selected from algal oil, fish oil, fungal oil, microbial oil, and single-cell oil, wherein the DHA or ARA content is 3% or less of the total lipids. In one or more embodiments, the oil or fat comprises one or more selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. In one or more embodiments, the oils and fats include structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil. In one or more embodiments, the fats and oils comprise or consist of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably with a rice oil content of 13-17%, a structured lipid content of 26-30%, a soybean oil content of 18-22%, a palm oil content of 16-20%, and high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, based on the total weight of the fats and oils. The content of acid sunflower oil is 13-17%, the content of linseed oil is 1-3%, the content of ARA oil is 0.5-1.5%, and the content of DHA algal oil is 0.5-1.5%. More preferably, the oils and fats include 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In one or more embodiments, the fat comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat, the fat comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, 18- The oils and fats comprise 22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, and more preferably, the oils and fats comprise 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. Preferably, the structured lipids are OPO structured lipids. In one or more embodiments, the cheese powder is a cow's milk cheese powder. In one or more embodiments, the carbohydrate is at least one selected from lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup, and preferably, 60% or more of the digestible carbohydrate is lactose. In one or more embodiments, the stabilizer is at least one selected from carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soy polysaccharides. In one or more embodiments, the vitamins and minerals include at least one selected from 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. In one or more embodiments, the emulsifier is a monoglyceride. In one or more embodiments, the structured emulsion has an oil-soluble component content of 2-6%, a water-soluble component content of 7-20%, and a water content of 74-91%. In one or more embodiments, the oil-soluble ingredients include an oil, a phospholipid, and an emulsifier. In one or more embodiments, the water-soluble ingredients include proteins, carbohydrates, multivitamins and minerals, and stabilizers. In one or more embodiments, the water-soluble ingredients comprise, by total weight of the water-soluble ingredients, 12-18% protein, 60-75% digestible carbohydrates, 0.5-3% multivitamins and minerals, and 0.1-1% stabilizers.

[0011] A sixth aspect of the present invention is a structured emulsion comprising, based on total weight of the structured emulsion, 0.004-0.15% vegetable phospholipids, 0.2-1.8% emulsifier, 1.5-5%, preferably 1.8-3.5%, of an oil or fat composition, 1.5-3% skim milk powder, 0.5-1% whey protein powder, 0.01-0.1% animal phospholipids, 4-7% carbohydrates, 0.1-0.4% multivitamins and minerals, 0.04-0.08% stabilizer, and the remainder water. In one or more embodiments, the plant phospholipids are derived from a plant phospholipid product, the plant phospholipid product being sunflower phospholipids and / or soybean phospholipids, preferably sunflower phospholipids, and preferably, the structured emulsion has a phosphatidylcholine (PC) content of 25-35 wt%, a phosphatidylethanolamine (PE) content of 20-35 wt%, an inositol phospholipid (PI) content of 10-25 wt%, and a sphingomyelin (SM) content of 10-25 wt%, based on the total weight of the phospholipids contained in the structured emulsion. In one or more embodiments, the structured emulsion comprises a sterol, preferably the sterol content is 0.2-0.3% relative to the total lipids contained in the structured emulsion, and preferably the mass ratio of cholesterol to phytosterol in the sterol is 0.2-0.6, preferably 0.25-0.58. In one or more embodiments, the fatty acid composition of the oil or fat composition contains, relative to the total mass of fatty acids, 45 wt% or less of saturated fatty acids, 50 wt% or less of monounsaturated fatty acids, and 30 wt% or less of polyunsaturated fatty acids; preferably, the solid fat content of the oil or fat component at 30°C is 7% or less; and preferably, the fatty acid composition of the oil or fat component contains a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). In one or more embodiments, the fatty acid composition of the oil or fat composition has an oleic acid content of 25-45 wt%, preferably 30-42 wt%, and more preferably 38-42 wt%, a palmitic acid content of 18-25 wt%, preferably 19-23%, and a linoleic acid content of 10-25 wt%, preferably 13-20 wt%, and more preferably 16-20 wt%. In one or more embodiments, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is at least 30 wt %, preferably 30-60 wt %. In one or more embodiments, the oil or fat composition comprises one or more selected from modified or unmodified oils or fats of plant, animal, and microbial origin. In one or more embodiments, the plant-derived oil includes modified and / or unmodified seed oil. In one or more embodiments, the seed oil is at least one selected from soybean oil, palm 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 illipe butter. In one or more embodiments, the modification includes transesterification and / or fractionation. In one or more embodiments, the animal-derived fats and oils include one or more selected from the group consisting of fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats (such as krill oil and fish oil), as well as fats and oils found in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins. In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils. In one or more embodiments, the microbially-derived oil is one or more selected from algal oil and fungal oil. In one or more embodiments, the microbially-derived oils and fats include denatured and / or undenatured oils and fats. In one or more embodiments, the oil composition further comprises at least one DHA and ARA selected from algal oil, fish oil, fungal oil, microbial oil, and single-cell oil, wherein the DHA or ARA content is 3% or less of the total lipids. In one or more embodiments, the fat and oil composition comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil, preferably the fat and oil comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably The total weight of the oils and fats is 13-17% rice oil, 26-30% structured lipids, 18-22% soybean oil, 16-20% coconut oil, 13-17% high oleic acid sunflower oil, 1-3% flaxseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil. More preferably, the oil and fat components are 15% rice oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, and 15% high oleic acid sunflower oil. or preferably, the fat component comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat component, the fat component comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. More preferably, the oil and fat component comprises 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algal oil, and preferably, the structured lipids are OPO structured lipids. In one or more embodiments, the oil or fat composition further comprises a glycolipid. In one or more embodiments, the glycolipids include one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids derived from microbial, marine, mammalian, and plant cells. In one or more embodiments, the water-soluble composition comprises, based on the total weight of the water-soluble composition, 12-18 wt% protein, 60-75 wt% digestible carbohydrates, greater than 1.0 wt%, preferably 1.2-3 wt% multivitamins and minerals, 0.1-1 wt% stabilizer, and optionally up to 10 wt% non-digestible oligosaccharides. In one or more embodiments, the protein is at least one protein selected from whey protein derived from cow's milk or sheep's milk, casein, soybean-derived protein, cereal protein, and partially or completely hydrolyzed proteins of whey protein derived from cow's milk or sheep's milk, casein, and soybean-derived protein. In one or more embodiments, the bean-derived protein is selected from soy protein and / or pea protein. Preferably, the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, zein, and oat protein. In one or more embodiments, the digestible carbohydrate is at least one selected from lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup, and preferably, 60% or more of the digestible carbohydrate is lactose. In one or more embodiments, the stabilizer is at least one selected from carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soy polysaccharides. In one or more embodiments, the non-digestible oligosaccharide is at least one selected from fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylooligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides. In one or more embodiments, the vitamins and minerals include at least one selected from 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.

[0012] A seventh aspect of the present invention is a method for preparing a structured emulsion, comprising the steps of: (1) mixing oil-soluble ingredients to provide an oil phase composition; (2) mixing water-soluble components with water to obtain an aqueous phase composition; (3) emulsifying the oil phase composition and the aqueous phase composition to obtain the structured emulsion. In one or more embodiments, the method further comprises sterilizing the emulsion. In one or more embodiments, step (3) includes mixing the oil phase composition with an aqueous phase and emulsifying the mixture by one or more methods selected from shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification. In one or more embodiments, shear emulsification is used, with a shear rate of 3000-20000 rpm and a shear time of 1-15 min, preferably a shear rate of 3000-10000 rpm and a shear time of 1-5 min. In one or more embodiments, ultrasonic emulsification is used, with an ultrasonic power density of 60-300 W / cm 2 The ultrasonic treatment time is 1-20 min. In one or more embodiments, step (3) comprises mixing the oil phase composition and the aqueous phase and shearing and / or homogenizing and / or microjet emulsifying the oil phase composition and the aqueous phase. In one or more embodiments, the shear rate is 3,000-20,000 rpm, the shear time is 1-15 min, the microjet pressure is 10-600 bar, and the circulation is 3 or more times. The homogenization pressure is 10-600 bar, and the circulation is 3 or more times. In one or more embodiments, step (3) comprises mixing the oil phase composition and the aqueous phase and subjecting them to dual-channel or multi-channel microfluidic processing, or directly subjecting the oil phase composition and the aqueous phase to dual-channel or multi-channel microfluidic processing without pre-mixing. In one or more embodiments, the oil phase composition and the aqueous phase are mixed at a temperature of 33-38°C (e.g., a water bath at this temperature), stirred, sheared, and homogenized within 20 minutes, preferably at a shear rate of 4000 rpm or less and a homogenization pressure of 20 bar or less. In one or more embodiments, the oil phase composition and the aqueous phase are mixed at room temperature and sheared and homogenized, preferably at a shear rate of 8000 rpm or more and a homogenization pressure of 150 bar or more. In one or more embodiments, the sterilization is pasteurization, high temperature flash sterilization, or ultra-high pressure sterilization. In one or more embodiments, the primary emulsion is pasteurized by incubating at 60°C-85°C for 15 s-30 min. In one or more embodiments, step (4) involves incubating the primary emulsion at 110-140°C for 1-30 seconds to perform high-temperature flash sterilization. In one or more embodiments, step (4) involves ultra-high pressure sterilization of the primary emulsion at 100-800 MPa and maintaining the pressure for 5-30 minutes. In one or more embodiments, step (1) comprises mixing the phospholipid and the oil composition and stirring them in a water bath at 60±5° C. to form an oil phase. In one or more embodiments, step (2) comprises mixing water-soluble ingredients with water and stirring in a water bath at 35°C or less to form an aqueous phase, the water-soluble ingredients including proteins, carbohydrates, complex microbial minerals, and stabilizers. In one or more embodiments, the structured emulsion is as described in any of the embodiments of the fourth and fifth aspects of the invention.

[0013] An eighth aspect of the present invention is a method for preparing a structured emulsion, comprising the steps of: (1) providing an oil phase composition; (2) Mixing plant phospholipids and water, adding animal phospholipids, stirring uniformly, and then adding water-soluble components to obtain an aqueous phase composition; (3) emulsifying the oil phase composition and the aqueous phase composition to obtain the structured emulsion. In one or more embodiments, the method further comprises the step (4) of sterilizing the emulsion obtained from step (3). In one or more embodiments, the water-soluble ingredients include proteins, carbohydrates, oligosaccharides, multivitamins and minerals, and stabilizers. In one or more embodiments, the method further comprises sterilizing the emulsion. In one or more embodiments, step (2) comprises mixing plant phospholipids and water, stirring at room temperature for 2 hours, adding animal phospholipids and stirring uniformly, then adding other water-soluble substances and stirring in a water bath at 35°C or less to form an aqueous phase composition. In one or more embodiments, step (3) includes mixing the oil phase composition with an aqueous phase and emulsifying the mixture by one or more methods selected from shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification. In one or more embodiments, shear emulsification is used, with a shear rate of 3000-20000 rpm and a shear time of 1-15 min. In one or more embodiments, ultrasonic emulsification is used, with an ultrasonic power density of 60-300 W / cm 2 The ultrasonic treatment time is 1-20 min. In one or more embodiments, step (3) comprises mixing the oil phase composition and the aqueous phase and shearing and / or homogenizing and / or microjet emulsifying the oil phase composition and the aqueous phase, preferably at a shear rate of 3,000-20,000 rpm for a shear time of 1-15 min, a microjet pressure of 10-600 bar, and at least three circulations, and a homogenization pressure of 10-600 bar, and at least three circulations. In one or more embodiments, step (3) comprises mixing the oil phase composition and the aqueous phase and subjecting them to dual-channel or multi-channel microfluidic processing, or directly subjecting the oil phase composition and the aqueous phase to dual-channel or multi-channel microfluidic processing without pre-mixing. In one or more embodiments, the oil phase composition and the aqueous phase are mixed in a water bath at 35°C or less, stirred, sheared, and homogenized for 20 minutes or less, preferably at a shear rate of 4000 rpm or less and a homogenization pressure of 20 bar or less. In one or more embodiments, the sterilization is pasteurization, high temperature flash sterilization, or ultra-high pressure sterilization. In one or more embodiments, the emulsion is pasteurized by incubating it in a water bath at 60°C-85°C for 15 seconds-30 minutes. In one or more embodiments, step (4) involves incubating the emulsion at 110-140°C for 1-30 seconds to perform high-temperature flash sterilization. In one or more embodiments, step (4) involves ultra-high pressure sterilization of the emulsion at 100-800 MPa and maintaining the pressure for 5-30 minutes. In one or more embodiments, in step (3), the oil phase and the aqueous phase are mixed by stirring in a water bath at a temperature of less than 35° C. for less than 20 minutes. In one or more embodiments, the fatty acid composition of the oil or fat composition has a saturated fatty acid content of 45 wt% or less, a monounsaturated fatty acid content of 50 wt% or less, and a polyunsaturated fatty acid content of 30 wt% or less, based on the total mass of fatty acids; preferably, the solid fat content of the oil or fat composition at 30°C is 7% or less; and preferably, the fatty acid composition of the oil or fat composition has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). In one or more embodiments, the fatty acid composition of the oil or fat composition has an oleic acid content of 25-45 wt%, preferably 30-42 wt%, and more preferably 38-42 wt%, a palmitic acid content of 18-25 wt%, preferably 19-23%, and a linoleic acid content of 10-25 wt%, preferably 13-20 wt%, and more preferably 16-20 wt%. In one or more embodiments, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is at least 30 wt %, preferably 30-60 wt %. In one or more embodiments, the oil or fat composition comprises one or more selected from modified or unmodified oils or fats of plant, animal, and microbial origin. In one or more embodiments, the plant-derived oil includes modified and / or unmodified seed oil. In one or more embodiments, the seed oil is at least one selected from soybean oil, palm 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 illipe butter. In one or more embodiments, the modification includes transesterification and / or fractionation. In one or more embodiments, the animal-derived fats and oils include one or more selected from the group consisting of fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats (such as krill oil and fish oil), as well as fats and oils found in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins. In one or more embodiments, the animal-derived fats and oils include modified and / or unmodified fats and oils. In one or more embodiments, the microbially-derived oil is one or more selected from algal oil and fungal oil. In one or more embodiments, the microbially-derived oils and fats include denatured and / or undenatured oils and fats. In one or more embodiments, the oil composition further comprises at least one DHA and ARA selected from algal oil, fish oil, fungal oil, microbial oil, and single-cell oil, wherein the DHA or ARA content is 3% or less of the total lipids. In one or more embodiments, the fat and oil composition comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil, preferably the fat and oil comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably The total weight of the oils and fats is 13-17% rice oil, 26-30% structured lipids, 18-22% soybean oil, 16-20% coconut oil, 13-17% high oleic acid sunflower oil, 1-3% flaxseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil. More preferably, the oil and fat components are 15% rice oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, and 15% high oleic acid sunflower oil. or preferably, the fat component comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat component, the fat component comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. More preferably, the oil and fat component comprises 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algal oil, and preferably, the structured lipids are OPO structured lipids.

[0014] A ninth aspect of the present invention is a method for preparing a powder composition, comprising the steps of: (1) providing a structured emulsion as described in any embodiment herein or prepared by a method as described in any embodiment herein; (2) drying the structured emulsion. In one or more embodiments, the drying comprises one or more selected from spray drying, vacuum freeze drying, or cold air spray drying. 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. 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. In one or more embodiments, the structured emulsion is as described in any of the embodiments of the fourth and fifth aspects of the invention.

[0015] An eighth aspect of the present invention is a food composition, said food composition comprising a polar lipid composition as defined in the present invention, or comprising an oil or fat composition as defined in the present invention, or comprising an oil phase composition as defined in the present invention, or comprising a structured emulsion as defined in the present invention, or comprising a structured emulsion prepared by a method as defined in the present invention, or comprising a powder composition prepared by a method as defined in the present invention. In one or more embodiments, the food composition is in emulsion or powder form. In one or more embodiments, the food composition is in the form of a tablet, block, capsule, pill, or semi-emulsion. In one or more embodiments, the food composition is a nutritional fortifier.

[0016] A ninth aspect of the present invention is a method for promoting digestion and absorption in an animal, which comprises using the food product of the present invention as part or all of the food ingested by the animal. In one or more preferred embodiments, the animals include mammals and ruminants. Preferably, the mammal is a human. In one or more preferred embodiments, the human includes infants, pregnant women, middle-aged and elderly people, and those with weakened immune systems. DETAILED DESCRIPTION OF THE INVENTION

[0017] To enable those skilled in the art to understand the features and advantages of the present invention, the following general explanations and definitions are provided for terms referred to in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meanings that are understood by those skilled in the art with respect to the present invention, and in the event of any conflict, the definitions herein shall prevail. The theories or mechanisms described and disclosed herein, whether correct or incorrect, are not intended to limit the scope of the present invention in any way; that is, the present invention can be practiced without being limited by any particular theory or mechanism. All features defined herein in the form of numerical or percentage ranges, such as quantities, contents, and concentrations, are for brevity and convenience only, and the description of a numerical or percentage range should therefore be considered to encompass and specifically disclose all possible subranges and individual numerical values ​​(including integers and fractions) within the range. For the sake of brevity, this specification does not describe all possible combinations of various technical features in each embodiment or example. Therefore, unless there is a contradiction in the combination of these technical features, the technical features in each embodiment or example can be arbitrarily combined, and all combinations should be considered to be within the scope of this specification.

[0018] polar lipid composition The present invention provides polar lipid compositions for use in food preparations. As used herein, the term "food preparation" has the meaning known in the art. In some embodiments, the food preparation is an infant formula, a nutritionally complete formula, or a special medical formula. The polar lipid composition of the present invention comprises phospholipids.In this specification, the phospholipid component in the polar lipid composition can be a phospholipid in a plant-derived phospholipid product and / or an animal-derived phospholipid product.The plant-derived phospholipid product can include one or more selected from the group consisting of soybean-derived phospholipid products, sunflower seed-derived phospholipid products, rapeseed-derived phospholipid products, peanut-derived phospholipid products, rice-derived phospholipid products, rice bran-derived phospholipid products, sesame-derived phospholipid products, flaxseed-derived phospholipid products, safflower seed-derived phospholipid products, palm seed-derived phospholipid products, and tea seed-derived phospholipid products. In some embodiments, the phospholipids in the polar lipid compositions of the present invention are sunflower phospholipids and / or soybean phospholipids, and further comprise sphingomyelin. In some embodiments, the phospholipid product is sunflower phospholipids and / or soybean phospholipids, while also further comprising animal phospholipids. Animal-derived phospholipid products include phospholipid products derived from terrestrial animals, such as egg phospholipids, and phospholipid products derived from aquatic animals, such as fish, shrimp, and shellfish. Fish can be, for example, yellowtail. In some embodiments, the animal phospholipid product is a phospholipid derived from milk, and more preferably, the animal phospholipid is derived from one or more of cheese powder, MFGM, and milk concentrated phospholipid powder.

[0019] The polar lipid compositions of the present invention can be prepared using one or more phospholipid products from the same and / or different sources. Typically, based on the total mass, the polar lipid compositions of the present invention comprise 60% or more, preferably 70% or more, more preferably 80% or more, and most preferably 90% or more phospholipid components. In a preferred embodiment, the polar lipid composition of the present invention comprises phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipid PI, and sphingomyelin SM. Typically, the phospholipids comprise 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, and 10-25% sphingomyelin SM, based on the total phospholipid mass. The preferred PC content is 28-33%, the preferred PE content is 23-30%, the preferred PI content is 15-20%, and the preferred SM content is 10-15% based on the total phospholipid mass. Preferably, the PC content is 31-32%, the PE content is 26-27%, the PI content is 16.5-17.5%, and the SM content is 12-13%.

[0020] The polar lipid composition of the present invention further comprises a sterol. The sterol may be cholesterol and / or phytosterol, preferably a mixture of cholesterol and phytosterol. The sterol content in the polar lipid composition may be 8-40%, for example 20-37%, based on the total mass of the lipid composition. When a mixture of cholesterol and phytosterol is used, the mass ratio of cholesterol to phytosterol may be 0.2-0.6, preferably 0.25-0.58. In some embodiments of the present invention, the polar lipid composition comprises a phospholipid and a sterol. More specifically, some polar lipid compositions of the present invention comprise phosphatidylcholine (PC), phosphatidylethanolamine (PE), inositol phospholipid (PI), and sphingomyelin (SM), as well as cholesterol and a phytosterol. In these embodiments, the phosphatidylcholine content is 25-35%, preferably 28-33%, of the total phospholipid mass, the phosphatidylethanolamine content is 20-35%, preferably 23-30%, the inositol phospholipid content is 10-30%, preferably 15-20%, and the sphingomyelin content is 10-25%, preferably 10-15%, of the total phospholipid mass, the sum of the cholesterol and phytosterol content is 8-40%, preferably 20-37%, of the total polar lipid composition, and the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.

[0021] The polar lipid composition of the present invention can be provided by using a mixture of one or more plant phospholipid products and one or more animal phospholipid products. Preferably, the plant phospholipid products include sunflower phospholipids or soybean phospholipids, and the animal phospholipid products include cheese powder, MFGM, milk condensed phospholipid powder, or milk sphingomyelin. Preferably, the mass ratio of plant phospholipids to animal phospholipids in the polar lipid composition is 0.1-2:1. In some preferred embodiments, the polar lipid composition of the present invention includes sunflower phospholipids and cheese powder (preferably milk cheese powder). Preferably, the mass ratio of animal phospholipid products to plant phospholipid products can be in the range of (9-12):1.

[0022] oil composition The present invention further provides an oil or fat composition for use in a nutritional composition, wherein the fatty acid composition of the oil or fat composition contains 45% or less saturated fatty acids (SFA), 50% or less monounsaturated fatty acids (MUFA), and 30% or less polyunsaturated fatty acids (PUFA). The SFA content of the oil or fat composition may be in the range of 32-45%, preferably 32-38% or 38-45%, the monounsaturated fatty acids content may be in the range of 25-50%, preferably 30-45%, and more preferably 38-45%, and the polyunsaturated fatty acids content may be in the range of 15-30%, preferably 20-25% or 18-23%. Preferably, the fatty acid composition of the oil / fat composition of the present invention contains oleic acid, palmitic acid, and linoleic acid. Preferably, the oleic acid content in the fatty acid composition of the oil / fat composition of the present invention is 25-45%, preferably 30-42%, more preferably 38-42%, 18-25%, preferably 19-23%, and 10-25%, preferably 13-20%, more preferably 16-20%. Preferably, the mass ratio of oleic acid:palmitic acid:linoleic acid is (1.5-2.5):1:(0.7-1.3), preferably (1.5-2.5):1:(0.8-1.3) or (1.5-2.5):1:(0.7-1.2), more preferably (1.7-2.1):1:(0.7-1.0). Preferably, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is at least 30%. Preferably, the ratio of 2-position palmitic acid to total palmitic acid in the fat or oil composition is 30-60%, preferably 30-55%.

[0023] The oil and fat composition of the present invention comprises one or more oils selected from modified (e.g., interesterified and / or fractionated) or unmodified oils and fats of plant, animal, and microbial origin. The plant-derived oil and fat may be a seed oil, 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 illipe butter. In the present invention, the animal-derived fats and oils include one or more selected from fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animals (e.g., fish oil and krill oil), and one or more selected from fats and oils contained in cow's milk protein, sheep's milk protein, buffalo milk protein, and camel milk protein. The microbial-derived fats and oils include one or more selected from algae oil and fungal oil. In some embodiments, the oil and fat composition of the present invention comprises one or more selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. Preferably, the oil and fat composition of the present invention comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil. Preferably, the structured lipid is an OPO structured lipid. In some preferred embodiments, the oil composition comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the oil composition, the rice oil content is 13-17%, the structured lipid content is 26-30%, the soybean oil content is 18-22%, the palm oil content is 16-20%, and the high oleic sunflower oil content is 16-20%. The oil and fat composition preferably contains 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In some preferred embodiments, the fat composition comprises or consists of structured lipids, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat composition, the fat composition comprises 41-45% structured lipids, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, The oil composition preferably contains 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, and more preferably contains 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. Typically, the solid fat content of the oil or fat composition of the present invention at 30°C is 7% or less, for example 5-6.5%. The oil or fat composition of the present invention is particularly suitable for preparing the structured emulsions described herein.

[0024] oil phase composition The present invention provides an oil phase composition comprising a polar lipid composition and an oil / fat composition as described herein, preferably comprising 0.4-2.9%, preferably 0.4-1.8%, of the phospholipids in the polar lipid composition as described herein, based on the mass of the total lipids in the oil phase composition. In a preferred embodiment, the oil and fat composition comprises one or more selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. Preferably, the oil and fat composition of the present invention comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally comprises one or more selected from rice oil, soybean oil, milk fat, and sunflower oil. Preferably, the structured lipid is an OPO structured lipid. In some preferred embodiments, the oil composition comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the oil composition, the rice oil content is 13-17%, the structured lipid content is 26-30%, the soybean oil content is 18-22%, the palm oil content is 16-20%, and the high oleic sunflower oil content is 16-20%. The oil and fat composition preferably contains 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In some preferred embodiments, the fat composition comprises or consists of structured lipids, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat composition, the fat composition comprises 41-45% structured lipids, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, The oil composition preferably contains 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, and more preferably contains 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. In some embodiments, the oil phase composition contains a sterol. The sterol content of the oil phase composition is 0.1-0.5%, preferably 0.15-0.30%, based on the total lipid content. Preferably, the sterol comprises cholesterol and phytosterol. Preferably, the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.

[0025] The oil phase composition may include other ingredients typically added to fat or oil compositions, such as emulsifiers and stabilizers. For example, in some embodiments, the oil phase composition may include an emulsifier, such as monoglyceride, lecithin, monodiglyceride citrate, or any combination thereof, comprising 8-12% of the total weight of the oil phase composition. In some embodiments, the oil phase composition of the present invention may further comprise a glycolipid. Suitable glycolipids include, but are not limited to, glycolipids derived from microorganisms, seaweed, mammals, and plant cells, such as one or more of glyceroglycolipids, glycosphingolipids, and rhamnolipids. In such cases, the amount of glycolipid used may be 3.0% or more based on the total weight of the oil phase composition.

[0026] Structured Emulsion The structured emulsions provided by the present invention comprise the oil phase composition described herein, a water-soluble component, and water. The water-soluble component used in the structured emulsions of the present invention may be a water-soluble component commonly used in the art for preparing structured emulsions, including, but not limited to, proteins, carbohydrates, complex microbial minerals, and stabilizers. The protein may be a protein typically incorporated into infant formula, including, but not limited to, whey protein derived from cow's or sheep's milk, casein, soybean-derived protein, cereal protein, and partially or completely hydrolyzed proteins of whey protein derived from cow's or sheep's milk, casein, and soybean-derived protein. Soybean-derived protein may be soybean protein and / or pea protein. Cereal proteins include, but are not limited to, rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, zein, and oat protein. The protein content of the water-soluble ingredients of the present invention is typically 12-18%. The protein in the water-soluble component can be derived from skim milk powder, whey protein powder, and cheese powder. Skim milk powder, whey protein powder, and cheese powder known in the art for use in infant formulas can be used to prepare the structured emulsion of the present invention. A preferred cheese powder is cow's milk cheese powder. Carbohydrates include digestible carbohydrates and non-digestible carbohydrates. Generally, digestible carbohydrates are sugars typically incorporated into infant formula, including, but not limited to, at least one selected from lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup. Preferably, 60% or more of the digestible carbohydrates is lactose. Non-digestible carbohydrates are typically non-digestible oligosaccharides, including at least one of fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylooligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides. In the water-soluble ingredient of the present invention, the total content of digestible carbohydrates is typically 60-75%, preferably 60-70%, and the total content of non-digestible carbohydrates is 10% or less.

[0027] In the present invention, the vitamins include one or more selected from 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 selected from sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, and selenium. The complex microbial mineral may further include choline and / or inositol. Typically, the content of the complex microbial mineral in the water-soluble ingredient of the present invention is greater than 1.0%, preferably 1.2-3%.

[0028] In the present invention, the stabilizer may be a stabilizer typically incorporated in infant formula, including, but not limited to, one or more selected from the group consisting of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharides. The content of the stabilizer in the water-soluble ingredient of the present invention is typically 0.1-1%. In a preferred embodiment, based on its total weight, the water-soluble composition of the present invention comprises 12-18% protein, 60-75% digestible carbohydrates, 1-3% multivitamins and minerals, 0.1-1% stabilizers, and up to 10% non-digestible oligosaccharides. Relative to its total weight, the content of water-soluble components in the structured emulsions of the present invention may total 7-20%, such as 7-15% or 7-12%. Relative to its total weight, the content of the oil phase composition in the structured emulsion of the present invention may be 2-6%, for example 2-4.5%. In some embodiments, based on their total weight, the structured emulsions of the present invention comprise 2-6% oil phase composition, 7-20% water-soluble composition, and 74-92% (e.g., 74-91%) water. In some embodiments, the structured emulsions of the present invention comprise 2-4.5% oil phase composition, 7-12% water-soluble composition, and the remainder water. In some embodiments, the structured emulsions of the present invention comprise, by total weight of the structured emulsion, 0.01-0.15% vegetable phospholipids, 0.2-1.8% emulsifier, 1.5-5%, preferably 1.8-3.5%, fat, 1.5-3% skim milk powder, 0.5-1% whey protein powder, 0.1-0.4% cheese powder (preferably cow's milk cheese powder), 4-7% carbohydrates, 0.1-0.4% multivitamins and minerals, 0.04-0.08% stabilizer, and 85-91% or the remainder water. In some embodiments, the structured emulsions of the present invention comprise, by total weight of the structured emulsion, 0.004-0.15% vegetable phospholipids, 0.2-1.8% emulsifiers, 1.5-5%, preferably 1.8-3.5%, fats and oils, 1.5-3% skim milk powder, 0.5-1% whey protein powder, 0.01-0.1% animal phospholipids, 4-7% carbohydrates, 0.1-0.4% multivitamins and minerals, 0.04-0.08% stabilizers, and the balance water. Preferably, the plant phospholipid is derived from a plant phospholipid product. Preferably, the plant phospholipid is sunflower phospholipid and / or soybean phospholipid, preferably sunflower phospholipid. Preferably, the structured emulsion contains, based on the total weight of the phospholipids in the structured emulsion, a phosphatidylcholine (PC) content of 25-35%, a phosphatidylethanolamine (PE) content of 20-35%, an inositol phospholipid (PI) content of 10-25%, and a sphingomyelin (SM) content of 10-25%. Preferably, the structured emulsion contains a sterol, and the sterol content is preferably 0.2-0.3% of the total lipids contained in the structured emulsion. Preferably, the sterol includes cholesterol and phytosterol. Preferably, the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58. Preferably, the oil or fat is an oil or fat composition as described in any embodiment herein, and the plant phospholipid, emulsifier, carbohydrate, multivitamin and mineral, and stabilizer are as described in any embodiment herein. Preferably, the fatty acid composition of the oil or fat contains 45% or less saturated fatty acids, 50% or less monounsaturated fatty acids, and 30% or less polyunsaturated fatty acids, based on the total mass of fatty acids. Preferably, the fatty acid composition of the oil or fat contains 32-45%, preferably 32-38%, saturated fatty acids, based on the total mass of fatty acids. Preferably, the fatty acid composition of the oil or fat contains 25-50%, preferably 30-45%, more preferably 38-45%, monounsaturated fatty acids, based on the total mass of fatty acids. Preferably, the fatty acid composition of the oil or fat contains 15-30%, preferably 18-23%, polyunsaturated fatty acids, based on the total mass of fatty acids. Preferably, the solid fat content of the oil or fat at 30°C is 7% or less. Preferably, in the fatty acid composition of the oil or fat, the mass ratio of oleic acid:palmitic acid:linoleic acid is (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). Preferably, in the fatty acid composition of the oil or fat, the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%. Preferably, in the fatty acid composition of the oil or fat, the content of palmitic acid is 18-25%, preferably 19-23%. Preferably, the ratio of 2-position palmitic acid in the oil or fat to the total palmitic acid is at least 30%. Preferably, the ratio of 2-position palmitic acid in the oil or fat to the total palmitic acid is 30-60%, preferably 30-55%. Preferably, in the fatty acid composition of the oil or fat, the linoleic acid content is 10-25%, preferably 13-20%, more preferably 16-20%. Preferably, the fats and oils comprise one or more selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. Preferably, the fats and oils comprise structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally one or more selected from rice oil, soybean oil, milk fat, and sunflower oil. In some preferred embodiments, the fats and oils comprise or consist of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably with respect to the total weight of the fats and oils, the rice oil content is 13-17%, the structured lipid content is 26-30%, the soybean oil content is 18-22%, the palm oil content is 16-20%, and the high oleic The content of acid sunflower oil is 13-17%, the content of linseed oil is 1-3%, the content of ARA oil is 0.5-1.5%, and the content of DHA algal oil is 0.5-1.5%. More preferably, the oils and fats include 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In a preferred embodiment, the fat comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil, preferably, based on the total weight of the fat, the fat comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, 18-22% DHA algal oil. % sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, more preferably the oils and fats comprise 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. Preferably the structured lipids are OPO structured lipids. In one or more embodiments, the water-soluble ingredients in the structured emulsion comprise, by weight of the total water-soluble ingredients, 12-18% protein, 60-75% digestible carbohydrates, 0.5-3% multivitamins and minerals, and 0.1-1% stabilizer.

[0029] Preparation method The method for preparing the structured emulsion of the present invention comprises: (1) mixing oil-soluble ingredients to provide an oil phase composition according to the present invention; (2) mixing water-soluble components with water to obtain an aqueous phase composition; (3) mixing and emulsifying the oil phase composition and the aqueous phase composition to obtain an emulsion. In a preferred embodiment, the method further comprises the step (4) of sterilizing the emulsion. In a preferred embodiment, the structured emulsion is a structured emulsion described in any embodiment herein.

[0030] In the above step (1), the oil-soluble components include phospholipids, oils and fats, and other optional components (e.g., emulsifiers, glycolipids, etc.). The phospholipids, oils and fats, emulsifiers, glycolipids, etc. are as described in any of the embodiments of the present specification. Preferably, the oil-soluble components are mixed and then stirred at a temperature of 35-60°C to form an oil phase composition, i.e., an oil phase. Preferably, the fatty acid composition of the fat or oil component contains 45 wt% or less of saturated fatty acids, 50 wt% or less of monounsaturated fatty acids, and 30 wt% or less of polyunsaturated fatty acids, based on the total mass of fatty acids. Preferably, the fatty acid composition of the fat or oil component contains 32-45 wt%, preferably 32-38 wt%, of saturated fatty acids, based on the total mass of fatty acids. Preferably, the fatty acid composition of the fat or oil component contains 25-50 wt%, preferably 30-45 wt%, more preferably 38-45 wt%, of monounsaturated fatty acids, based on the total mass of fatty acids. Preferably, the fatty acid composition of the fat or oil component contains 15-30 wt%, preferably 18-23 wt%, of polyunsaturated fatty acids, based on the total mass of fatty acids. Preferably, the solid fat content of the fat or oil component at 30°C is 7% or less. Preferably, the fatty acid composition of the fat or oil component has a mass ratio of oleic acid:palmitic acid:linoleic acid of (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). Preferably, the fatty acid composition of the fat or oil component has an oleic acid content of 25-45 wt%, preferably 30-42 wt%, more preferably 38-42 wt%. Preferably, the fatty acid composition of the fat or oil component has a palmitic acid content of 18-25 wt%, preferably 19-23%. Preferably, the ratio of 2-position palmitic acid in the fat or oil component to the total palmitic acid is at least 30 wt%. Preferably, the ratio of 2-position palmitic acid in the fat or oil component to the total palmitic acid is 30-60 wt%, preferably 30-55 wt%. Preferably, in the fatty acid composition of the oil or fat, the linoleic acid content is 10-25 wt%, preferably 13-20 wt%, more preferably 16-20 wt%. Preferably, the oil and fat component comprises one or more components selected from rice oil, structured lipids, milk fat, soybean oil, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil. Preferably, the oil and fat component comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally comprises one or more components selected from rice oil, soybean oil, milk fat, and sunflower oil. In some preferred embodiments, the fats and oils comprise or consist of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably with respect to the total weight of the fat and oil component, the rice oil content is 13-17%, the structured lipid content is 26-30%, the soybean oil content is 18-22%, the palm oil content is 16-20%, and the high oleic The content of acid sunflower oil is 13-17%, the content of linseed oil is 1-3%, the content of ARA oil is 0.5-1.5%, and the content of DHA algal oil is 0.5-1.5%. More preferably, the oil and fat components include 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil. In a preferred embodiment, the fat component comprises or consists of structured lipids, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, and preferably, based on the total weight of the fat component, the fat component comprises 41-45% structured lipids, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18- The oil and fat component comprises 22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil, and 0.5-1.5% DHA algal oil, and more preferably, the oil and fat component comprises 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algal oil. Preferably, the structured lipids are OPO structured lipids.

[0031] In step (2) above, water-soluble ingredients such as protein-derived materials, carbohydrates, complex microbial minerals, and stabilizers are mixed with water and stirred at 33-38°C (preferably in a water bath at that temperature) to form an aqueous phase. The protein-derived materials may be, for example, skim milk powder, whey protein powder, and cheese powder as described herein. In some embodiments, in step (2), the plant phospholipid product is mixed with water and stirred, then the animal phospholipid product is added and stirred uniformly, and then the water-soluble ingredients are added to obtain an aqueous phase composition. In some embodiments, the water-soluble ingredients, such as proteins, carbohydrates, complex microbial minerals, and stabilizers, are mixed with water and stirred in a water bath at 35°C or less to form an aqueous phase. In some embodiments, in step (3), the oil phase composition is mixed with the aqueous phase composition and then treated by one or more methods selected from shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification. In the case of shear emulsification, the shear rate can be 3,000-20,000 rpm and the shear time can be 1-15 min, preferably, the shear rate is 3,000-10,000 rpm and the shear time is 1-5 min. In the case of ultrasonic emulsification, the ultrasonic power density is 60-300 W / cm. 2 The ultrasonic treatment time can be 1-20 min. In some embodiments, in step (3), the oil phase composition and the aqueous phase composition are mixed and then sheared, homogenized, and / or microjet emulsified. Preferably, the shear rate is 3,000-20,000 rpm, the shear time is 1-15 min, the microjet pressure is 10-500 bar, and the circulation is 3 or more times. The homogenization pressure is 10-500 bar, and the circulation is 3 or more times. In some embodiments, in step (3) above, the oil phase composition and the aqueous phase composition are immiscible or mixed before dual-channel or multi-channel microfluidic processing. In some embodiments, in step (3) above, the oil phase and the aqueous phase are mixed at a temperature of 33-38°C (e.g., in a water bath at this temperature), stirred, sheared, and homogenized within 20 minutes. Preferably, the shear rate is 4000 rpm or less, the shear time is 1-5 minutes, the homogenization pressure is 20 bar or less, and the homogenization operation can be repeated 1-5 times. In some embodiments, the oil phase and the aqueous phase are mixed in a water bath at 35°C or less. In some embodiments, the oil phase composition and the aqueous phase are mixed at room temperature and then sheared and homogenized, preferably at a shear rate of 8000 rpm or more and a homogenization pressure of 150 bar or more.

[0032] In the above step (4), the sterilization can be pasteurization, high-temperature flash sterilization, or ultra-high-pressure sterilization. In some embodiments, the primary emulsion is pasteurized by incubating at 60-85°C for 15 seconds to 30 minutes. In other embodiments, the emulsion obtained in step (3) is incubate at 110-140°C for 1-30 seconds to perform high-temperature flash sterilization. Alternatively, the emulsion obtained in step (3) is sterilized at 100-600 MPa for 5-30 minutes to perform ultra-high-pressure sterilization.

[0033] The present invention further provides a method for preparing a food-grade composition, comprising the steps of: (1) providing an emulsion according to the present invention; and (2) drying the emulsion of step (1). Drying methods include, but are not limited to, one or more selected from 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 can be 120-200°C, and the outlet air temperature can be 60-110°C. In some embodiments, for cold air spray drying, the inlet air temperature is 70-110°C and the exhaust air temperature is 35-50°C.

[0034] Other Products Accordingly, in some embodiments, the present invention further provides a dry powder obtained by drying the structured emulsion of the present invention, i.e., the food composition described above. In some embodiments, the food composition of the present invention comprises, by total mass, 15-30% fat / oil, 0.05-1.0%, preferably 0.1-0.5%, phospholipid component, 20-28% protein component, 40-55% carbohydrate, 0.1-0.8% stabilizer, 0.8-2.0% multivitamins and minerals, and 2-4% emulsifier. In some embodiments, the food composition of the present invention comprises, by total mass, 15-30% fat / oil, 0.05-1%, preferably 0.1-0.5%, phospholipid component, 20-28% protein component, 40-55% carbohydrate, 0.1-0.8% stabilizer, and 1-3% emulsifier. Preferably, the fat or oil is the fat or oil composition described in any one of the embodiments of the present invention, preferably, the phospholipid component is the polar lipid composition described in any one of the embodiments of the present invention, and preferably, the protein component is skim milk powder, whey protein powder, or cheese powder. Cheese powder contains sphingomyelin, and in the context of the present invention, sphingomyelin is understood to be the phospholipid component. In some embodiments, the food composition of the present invention comprises, based on its total mass, 15-30% fat or oil, 0.05-0.3% vegetable phospholipid, 13-18% skim milk powder, 5-8% whey protein powder, 0.8-2.5% cheese powder, 40-55% carbohydrate, 0.1-0.8% stabilizer, 0.8-2.0% multivitamins and minerals, and 2-4% emulsifier. Preferably, the dry powder of the present invention is milk powder. The present invention further provides water-reconstituted milk, which contains the dry powder (powdered milk) according to the present invention and is obtained by dissolving the dry powder in water.

[0035] The present invention further relates to a food composition, characterized in that the food composition comprises a polar lipid composition according to the present invention, or comprises an oil or fat composition according to the present invention, or comprises an oil phase composition according to the present invention, or comprises a structured emulsion according to the present invention, or comprises a structured emulsion prepared by a method according to the present invention, or comprises a food composition according to the present invention, or comprises a food composition prepared by a method according to the present invention. In some embodiments, the food composition is in emulsion or powder form. The food composition may also be in the form of a tablet, block, capsule, pill, or semi-emulsion. In some embodiments, the food composition is a nutritional fortifier. The food composition of the present invention can be used as or for the production of a food product (or food) or a food supplement. Correspondingly, the present invention relates to a food product or a food supplement comprising or consisting essentially of the food composition of the present invention (or comprising an emulsion formed by redispersion of the food composition of the present invention). In the present invention, the food products can be consumed by a variety of populations, including, but not limited to, mammals, ruminants, birds, and humans. According to the present invention, the method for preparing a food product or a food supplement comprises adding the food composition of the present invention to the raw materials for preparing the food product or the food supplement during the preparation process. The food composition of the present invention can be mixed with one or more food ingredients and / or supplements to prepare the food product or the food supplement of the present invention. The food product or food supplement may be used directly or after mixing with an aqueous medium. The aqueous medium may be water, milk (whole milk, half milk, or skim milk), yogurt, beverages (soft drinks, such as fruit juices), soy milk drinks, rice drinks, plant-based beverages, milkshakes, coffee, or tea. In some embodiments, the food product according to the present invention is a prepared food.

[0036] Other methods and applications The present invention further provides a method for promoting digestion and absorption in an animal, comprising using a food product or food supplement described in the present invention as part or all of the food ingested by the animal. The present invention also provides the use of the polar lipid composition, oil composition, oil phase composition, structured emulsion, food composition, food composition, food product, and food additive described in the present invention in preparing a food that promotes digestion and absorption in an animal. The animal includes a mammal and a ruminant. The mammal includes a human. In some embodiments, the human includes an infant, a pregnant woman, a middle-aged or elderly person, and an immunocompromised person. In some embodiments, the food is a prepared food.

[0037] The water-reconstituted milk of the structured emulsion or spray-dried powder of the present invention has the following advantages: (1) Superior emulsion stability in frozen and thawed breast milk; (2) Compared to conventional infant formula, it has the effect of significantly improving the digestion and absorption of lipids in infants.

[0038] The present invention will be further described by the following examples, and the contents of the present invention are not limited by the following contents. The embodiments described herein are merely for explaining the present invention and are not limitations on the protection scope of the present invention. The protection scope of the present invention is limited to the claims, and any omissions, substitutions, and modifications made by those skilled in the art based on the disclosed embodiments of the present invention are all included in the protection scope of the present invention. In the following examples, conventional equipment and devices in the art are used. In the following examples, experimental methods for which specific conditions are not specified generally follow conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, each raw material used in the following examples is a commercially available product. In the description of the present invention and the following examples, unless otherwise specified, "%" means percentage by weight, "parts" means parts by weight, and ratios mean weight ratios.

[0039] The detection methods used in the embodiments of the present invention and the comparative examples are as follows. Detection of solid fat in fat composition: Melt fat at 60°C, place in the attached fat fixation tube, and incubate the fat fixation tube in a water bath at 25°C to 35°C for 20 minutes or less. Measure the solid fat content of the fat composition using a Bruker MiniSPEC MQ20 ​​solid fat analyzer. Repeat three times and calculate the average value. Emulsion stability analysis: The emulsion stability is analyzed at 40°C using a TUBISCAN LAB stability analyzer. Parameter settings are: temperature: 40°C, scan frequency: 5 min / time, detection time: 6 h. The thermodynamic instability index (TSI) of the emulsion and the top peak thickness of the emulsion are recorded over time. Measurement of emulsion particle size: 1 mL of the test emulsion is added to 4 mL of EDTA-SDS buffer solution (35 mM EDTA, 139 mM SDS, pH 7.00), and the emulsion particle size is measured using a laser particle size distribution analyzer (model LS13320, manufacturer: Beckman, USA). In vitro simulated digestion of infant structured emulsions: 1) Gastric digestion stage: 20 mL of reconstituted infant formula was placed in a water-jacketed glass reactor. The pH was adjusted to 5.3, and 45 mL of simulated gastric digestion solution (pepsin 650 U / mL, lipase 87 U / mL, NaTCA 80 μM, NaCl 68 mM, Tris 2 mM, maleic acid 2 mM, phospholipids 20 μM, pH 5.3) was added. 0.25 M NaOH was added dropwise to maintain the pH at 5.3 (pH-STAT). The reaction was allowed to proceed for 60 min with magnetic stirring in a 37 °C water bath. The consumed NaOH was recorded and the molar content of free fatty acids (FFA) was calculated. After the gastric digestion reaction, excess alkaline solution was added to increase the pH above 9 to inactivate the enzymes, and the reaction was then transferred to the subsequent small intestinal digestion. 2) Small intestinal digestion stage: The gastric digestion fluid was adjusted to pH 6.6 with 1 M NaOH, and 97.5 mL of simulated small intestinal digestion fluid (pancreatin 500 USP / mL, NaTCA 2 mM, NaCl 150 mM, Tris 2 mM, maleic acid 2 mM, phospholipids 0.18 mM, pH 6.6) was added. 0.25 M NaOH was added dropwise to maintain the pH of the system at 6.6 (pH-STAT). The reaction was carried out in a 37°C water bath with magnetic stirring for 120 min. The amount of NaOH consumed was recorded, and the molar content of free fatty acids (FFA) produced was calculated. 3) Liquid lipase degradation rate: The lipase degradation rate represents the percentage of free fatty acids (FFA) released from triglycerides in the initial emulsion, and can be calculated by the following formula:

[0040]

number

[0041] Source of raw materials Skimmed milk powder: Fonterra, New Zealand; Protein Concentrated Whey Powder: Fonterra, New Zealand Lactose: Leprino Foods, USA, Plant phospholipids: Yihai Kerry, Vegetable oil: Shanghai Kali Food Industry Co., Ltd. DHA algae oil: CABIO Biotech (Wuhan) Co., Ltd., ARA single-cell oil: CABIO Biotech (Wuhan) Co., Ltd. Locust bean gum: DuPont, USA Carrageenan: Danisco, USA Vitamin and mineral premix: provided by Yili Group, Cow's milk cheese powder: Fonterra, New Zealand, model Lipid-100. Example 1 Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of oil 1 (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Example 1. [Example]

[0042] The structured emulsion and spray-dried powder were prepared by the following steps: Step (1): 0.11 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of oil 1 (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 1.3 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 871.55 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Example 2. [Example]

[0043] Step (1): 0.22 g of sunflower phospholipid, 2.4 g of monoglyceride, and 20 g of fat / oil 1 (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 884.99 g of water are mixed and stirred in a water bath at 35°C or less to form an aqueous phase; Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Example 3. [Example]

[0044] Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of oil 1 (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mixing the oil phase and the water phase, and then shearing and homogenizing, the shear rate is 10,000 rpm, the shear time is 3 minutes, and the homogenization conditions are 200 bar for 3 times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Example 4. [Example]

[0045] Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of oil 1 (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize the mixture at a shear rate of 3000 rpm, a shear time of 3 minutes, and a homogenization condition of 20 bar for three times. Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Example 5; and Step (5): Spray-dry the mixture at an inlet air temperature of 170°C and an outlet air temperature of 85°C to obtain a spray-dried powder of the structured emulsion of Example 5. [Example]

[0046] Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of fat 2 (43.2% OPO structured lipid, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic acid sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Example 6.

[0047] Comparative example a Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of fats and oils 3 (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example a.

[0048] Comparative example b Step (1): 0.11 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of fat / oil 3 (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 1.3 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 871.55 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example b.

[0049] Comparative example c Step (1): 0.22 g of sunflower phospholipid, 2.4 g of monoglyceride, and 20 g of fats and oils 3 (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 884.99 g of water are mixed and stirred in a water bath at 35°C or less to form an aqueous phase; Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example c.

[0050] Comparative example d Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of oil 1 (15% rice oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algae oil) were weighed and mixed together, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): 20 g of skim milk powder, 8.8 g of whey protein powder, 61.0 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (0.45 g of locust bean gum, 0.15 g of carrageenan), and 870.88 g of water are mixed and stirred in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example d.

[0051] Comparative Example e Step (1): 3.96 g of monoglyceride and 33.2 g of fat 1 (15% rice bran oil, 28% OPO structured lipid, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were weighed and mixed, and the mixture was stirred in a water bath at 60°C to form an oil phase. Step (2): 20 g of skim milk powder, 8.8 g of whey protein powder, 61.0 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g), and 871.1 g of water are mixed and stirred in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example e.

[0052] Comparative example f Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of soybean oil are weighed and mixed, and the mixture is stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example f.

[0053] Comparative Example g Step (1): 0.22 g of sunflower phospholipid, 3.96 g of monoglyceride, and 33.2 g of fat / oil 4 (40% palm stearin, 40% palm oil, and 20% palm kernel oil) are weighed and mixed, and the mixture is stirred in a water bath at 60°C to form an oil phase. Step (2): Mix 20 g of skim milk powder, 7.84 g of whey protein powder, 2.51 g of milk cheese powder, 60.1 g of lactose, 1.34 g of complex microbial minerals, 0.6 g of stabilizers (locust bean gum 0.45 g, carrageenan 0.15 g) and 870.23 g of water, and stir in a water bath at 35°C or less to form an aqueous phase. Step (3): Mix the oil phase and the water phase, stir in a water bath at 35°C for 15 minutes, and then shear and homogenize, with a shear rate of 3000 rpm, a shear time of 3 minutes, and homogenization conditions of 20 bar for three times; and Step (4): The emulsion is kept in a water bath at 65°C for 30 minutes, pasteurized, and cooled to room temperature to obtain the structured emulsion of Comparative Example g.

[0054] As can be seen from the oil and fat composition formulations in Table 1 and the emulsion preparation process in Table 2, Examples 1-4 and Example 6 are structured emulsions prepared according to the present invention, Example 5 is spray-dried based on Example 1, Comparative Example a is different from Example 1, Comparative Example b is different from Example 2, and Comparative Example c is different from Example 3 in that the content of Sn-2 palmitic acid in the fatty acid composition is significantly lower than that of the present invention, Comparative Example d is different from Example 1 without adding sphingomyelin (1% of the sphingomyelin shown in Table 1 is derived from whey protein powder raw material), and Comparative Example e is different from Example 1 without adding phospholipids and milk cheese powder (1% of the sphingomyelin shown in Table 1 is derived from whey protein powder raw material). Compared to the examples of the present invention, the PUFA in the oil and fat composition of Comparative Example f is much higher than the specified value of the present invention, and the SAFA content and SFC value of the oil and fat composition of Comparative Example g are higher than the specified values ​​of the present invention.

[0055] [Table 1-1]

[0056] [Table 1-2]

[0057] [Table 2]

[0058] [Table 3] The dynamic instability index (TSI) can intuitively reflect the stability of an emulsion. Generally, the higher the TSI value of an emulsion, the worse its stability, and vice versa. Generally, emulsions float to different degrees during storage, forming a cheese layer of a certain thickness on top of the emulsion. Under normal circumstances, at a given temperature and within a given time, the higher the thickness of the emulsion's top peak, the greater the emulsion's floatation and the worse its stability, and vice versa. As can be seen from the emulsion stability results of emulsions or water-reconstituted milk in Table 3, the structured emulsions and water-reconstituted milks prepared according to the present invention had TSI indices of less than 11 after storage at 40°C for 6 hours, and the top peak thicknesses were both less than 4.0 mm, indicating that the structured emulsions and water-reconstituted milks prepared according to the present invention have excellent emulsion stability (Examples 1-3 and 5-6). The structured emulsion obtained by removing phospholipids and sphingomyelin from the oil composition and then homogenizing it under low shear and low pressure showed a sharp increase in the TSI index and a clear increase in the thickness of the emulsion's top peak, indicating a significant decrease in emulsion stability (Comparative Example e).The structured emulsion obtained by homogenizing it under high shear and high pressure showed a clear increase in emulsion stability (Example 4).When the saturated fatty acid content or solid fat content in the oil composition was excessively high, the emulsion stability rapidly decreased (Comparative Example g).

[0059] [Table 4] Table 4 shows the change in the degree of lipid degradation of the structured emulsions or water-reconstituted milk of the examples during the in vitro simulated digestion process in infants. During the gastric digestion stage, the degree of lipid degradation in gastric digestion for all emulsions was less than 7%, indicating that emulsion lipids were very little degraded in the stomach, with most lipid degradation occurring within the first 10 minutes. After the gastric digestion stage was completed, the lipid degradation degrees of the structured emulsions of the present invention were all higher than those of examples outside the scope of the present invention. During the small intestinal digestion stage, the lipid degradation degrees of the examples and comparative examples rapidly reached 50%-70% within the first 30 minutes of digestion in the small intestine (except for Comparative Example g), and then tended to slow down. This indicates that lipid degradation of the emulsions occurs primarily within the first 30 minutes of digestion in the small intestine. After 180 minutes of digestion in the digestive tract, the lipid degradation degrees of the emulsions or water-reconstituted milk prepared according to the present invention reached 73% or more (Examples 1-6), significantly higher than the other emulsions (60-67%). This indicates that the structured emulsion or powder prepared according to the present invention can significantly improve the digestion and absorption of lipids in infants. Because the contents of oily saturated fatty acids and solid fat used in Comparative Example g were too high, the stability of the prepared emulsion was extremely poor, and the degree of lipid degradation in in vitro digestion of the emulsion was significantly lower (only 19.19%) than in the other samples.

[0060] Comparative Example Emulsion Stability Detection Comparative Example 1: Commercially available formula (Mead Johnson Enfinitas Stage 1 infant formula, purchased from the Mead Johnson flagship store on Tmall Mall) Reconstituted Milk 1: 13.7 g of Enfinitas Stage 1 infant formula was weighed, dissolved in water, and the volume was adjusted to 100 mL to obtain commercially available formula reconstituted milk 1. Comparative Example 1: Commercially available infant formula (Junlebao Super Gold Stage I infant formula, purchased from the Junlebao flagship store on Tmall Mall) Reconstituted Milk 1: 13.7 g of Junlebao Stage 1 infant formula was weighed, dissolved in water, and the volume was adjusted to 100 mL to obtain commercially available reconstituted milk powder 2. Comparative Example 3: Amallon infant formula (Amallon-1 series, purchased from a department store in Denmark). Comparative Example 4: Abbott Stage 1 Infant Formula (Similac series, purchased from a department store in Las Vegas, USA). Comparative Example 5: Breast milk (collected from donors aged 28-35 years, Shanghai). The emulsion stability of commercialized milk powder, emulsion, and breast milk (collected from donors aged 28-35 years, Shanghai) was tested, and the results are shown in Table 5.

[0061] [Table 5] In vitro simulated digestion of commercialized milk powder, emulsion, and breast milk (collected from donors aged 28-35 years in Shanghai) was performed on infants. The results of changes in lipid breakdown during the digestion process are shown in Table 6.

[0062] [Table 6] Example 2 Source of raw materials Skimmed milk powder: Fonterra, New Zealand; Protein concentrated whey powder: Fonterra, New Zealand Lactose: Leprino Foods, USA, Sunflower phospholipids: Yihai Kerry, phospholipid content 54%, Soybean phospholipids: Yihai Kerry, sunflower phospholipid content 52%, Vegetable oil: Shanghai Kali Food Industry Co., Ltd. DHA algae oil: CABIO Biotech (Wuhan) Co., Ltd., ARA single cell oil: CABIO Biotech (Wuhan) Co., Ltd. Locust bean gum: DuPont, USA Carrageenan: Danisco, USA Vitamin and mineral premix: DSM, Monoglyceride: DuPont Danisco, model MAG-PV Cheese powder: Fonterra, New Zealand, phospholipid content is 7.6%. MFGM: Danish Arla Foods, phospholipid content is 7.2%. Milk concentrated phospholipid powder: Avril Group, France, phospholipid content is 18.5%. Milk sphingomyelin: Avanti Polar Lipids, USA, purity is 99%. Method for preparing emulsions Preparation of Examples 1a-4a and Comparative Examples 1a-6a: Step (1): Weigh out the monoglyceride and fat according to Tables 7 and 9, mix the monoglyceride with the fat, and stir in a water bath at 60°C to form an oil phase. Step (2): Weigh out the other ingredients according to Table 8, mix the plant phospholipids with water, and stir at room temperature for 2 hours. Then add the animal phospholipids and stir until uniform. Then add the protein, carbohydrates, oligosaccharides, multivitamins, minerals, and stabilizers, and stir in a water bath below 35°C to form an aqueous phase. Step (3): Mixing the oil phase and the water phase, preferably by low shear homogenization and / or low pressure homogenization; Step (4): The emulsion is sterilized by incubating it in a water bath at 65°C for 30 minutes. The emulsion is then cooled to room temperature to obtain the structured emulsion of the present invention. In the step (3), the oil phase and the aqueous phase are mixed in a water bath at a temperature of less than 35°C for less than 20 minutes, the shear rate of the low-speed shear is 4000 rpm or less, and the homogenization pressure of the low-pressure homogenization is 20 bar or less.

[0063] [Table 7]

[0064] [Table 8]

[0065] [Table 9-1]

[0066] [Table 9-2] Preparation of Comparative Example 7a: Step (1): Weigh out the monoglycerides, vegetable phospholipids, and fats and oils according to Tables 7 and 9, mix the monoglycerides and vegetable phospholipids with the fats and oils, and stir in a water bath at 60°C to form an oil phase. Step (2): Weigh out the other ingredients according to Table 8, mix the animal phospholipids with water, and stir until uniform. Then add the protein, carbohydrates, oligosaccharides, multivitamins, minerals, and stabilizers, and stir in a water bath below 35°C to form an aqueous phase. Step (3): Mixing the oil phase and the water phase, preferably by low shear homogenization and / or low pressure homogenization; Step (4): The emulsion is sterilized by incubating it in a water bath at 65°C for 30 minutes. The emulsion is then cooled to room temperature to obtain the structured emulsion of the present invention. In the step (3), the oil phase and the aqueous phase are mixed in a water bath at a temperature of less than 35°C for less than 20 minutes, the shear rate of the low-speed shear is 4000 rpm or less, and the homogenization pressure of the low-pressure homogenization is 20 bar or less.

[0067] Preparation method of Comparative Example 8a Step (1): Weigh out the monoglyceride and fat according to Tables 7 and 9, mix the monoglyceride with the fat, and stir in a water bath at 60°C to form an oil phase. Step (2): Weigh out the other ingredients according to Table 8, disperse the plant phospholipids in water, add the animal phospholipids, and mix evenly. Then add the protein, carbohydrates, oligosaccharides, multivitamins, minerals, and stabilizers, and mix in a water bath below 35°C to form an aqueous phase. Step (3): Mixing the oil phase and the water phase, preferably by low shear homogenization and / or low pressure homogenization; Step (4): The emulsion is sterilized by incubating it in a water bath at 65°C for 30 minutes. The emulsion is then cooled to room temperature to obtain the structured emulsion of the present invention. In the step (3), the oil phase and the aqueous phase are mixed in a water bath at a temperature of less than 35°C for less than 20 minutes, the shear rate of the low-speed shear is 4000 rpm or less, and the homogenization pressure of the low-pressure homogenization is 20 bar or less.

[0068] Comparative Example 9a (same as Comparative Example 3): Amallon infant formula (Amallon-1 series, purchased from a department store in Denmark). Comparative Example 10a (same as Comparative Example 4): Abbott Stage 1 infant formula (Similac series, purchased from a department store in Las Vegas, USA). Comparative Example 11a (same as Comparative Example 5): Breast milk (collected from donors aged 28-35 years, Shanghai). For the structured emulsions prepared in Examples 1a-4a and Comparative Examples 1a-8a, the lipase degradation degree and emulsion stability of commercialized milk powder, emulsions (Comparative Examples 9a and 10a), and breast milk (Comparative Example 11a) were determined, and the results are shown in Tables 10 and 11.

[0069] [Table 10]

[0070] [Table 11] As can be seen from Table 11, the structured emulsions prepared in Examples 1a-4a and Comparative Example 3a have lipase degradation rates closer to that of breast milk (Comparative Example 11a) and much higher than that of commercialized milk powder and emulsions (Comparative Examples 9a and 10a). The dynamic instability index (TSI) can intuitively reflect the stability of an emulsion. Generally, the higher the TSI value of an emulsion, the worse its stability, and vice versa. Generally, emulsions float to different degrees during storage, forming a creamy layer of a certain thickness on top of the emulsion. Under normal circumstances, at a given temperature and within a given time, the higher the thickness of the emulsion's top peak, the greater the emulsion's floatation and the worse its stability, and vice versa. As can be seen from Table 11, the structured emulsions prepared in Examples 1a-4a, Comparative Examples 1a-2a, and Comparative Examples 4a-8a, and the water-reconstituted milks prepared in Comparative Examples 9a-10a, all had TSI indices of less than 10 and top peak thicknesses of less than 3.0 mm after storage at 40°C for 6 hours. Meanwhile, the TSI value of the structured emulsion prepared in Comparative Example 3a was 14.3, and its top peak thickness was 4.3 mm, indicating the poor stability of the structured emulsion prepared in Comparative Example 3a. From the above, it can be seen that the structured emulsions prepared in Examples 1a-4a have lipase degradation rates closer to that of breast milk (Comparative Example 11a), much higher than that of commercially available powdered milk and emulsions (Comparative Examples 9a and 10a), and have good emulsion stability.

Claims

1. 1. A polar lipid composition for use in prepared foods, the polar lipid composition comprising 60% or more, preferably 90% or more, of phospholipids, based on the total mass of the polar lipid composition; the phospholipids comprising 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, and 10-25% sphingomyelin SM, based on the total mass of the phospholipids; preferably, the phospholipids are provided from one or more types selected from plant-derived phospholipid products and animal-derived phospholipid products; more preferably, the plant-derived phospholipid product is sunflower phospholipid and / or soybean phospholipid; and the animal phospholipid product is cheese powder, MFGM, milk concentrated phospholipid powder, and / or milk sphingomyelin, preferably milk cheese powder.

2. 2. The polar lipid composition according to claim 1, wherein the polar lipid composition further comprises sterols, and the polar lipid composition comprises 8-40%, preferably 20-37%, of sterols relative to the total mass of the lipid composition, and preferably the sterols comprise cholesterol and phytosterols, and preferably the mass ratio of cholesterol to phytosterols is 0.2-0.

6.

3. An oil or fat composition, wherein the fatty acid composition of the oil or fat composition has a saturated fatty acid content of 45% or less, a monounsaturated fatty acid content of 50% or less, and a polyunsaturated fatty acid content of 30% or less; Preferably, the oil or fat composition has a solid fat content of 7% or less at 30°C, Preferably, the fatty acid composition of the oil and fat composition is (1) The mass ratio of oleic acid:palmitic acid:linoleic acid is (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0); (2) the oleic acid content is 25-45%, preferably 30-42%; (3) The palmitic acid content is 18-25%; (4) The linoleic acid content is 10-25%, preferably 13-20%; (5) The ratio of 2-palmitic acid to total palmitic acid is at least 30%. An oil or fat composition characterized by satisfying one or more conditions selected from the following:

4. The oil and fat composition contains one or more selected from plant-derived oils and fats, animal-derived oils and fats, and microbial-derived oils and fats, among which: The plant-derived oils and fats include modified seed oils and / or non-modified seed oils and fats, and preferably the seed oils and fats are at least one selected from soybean oil, coconut oil, rice bran 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 illipe butter, and preferably the modification includes interesterification and / or fractionation, The animal-derived fats and oils include one or more selected from fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats and oils, and one or more selected from fats and oils found in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins, and the animal-derived fats and oils include denatured and / or undenatured fats and oils, The microbially derived oils and fats are one or more selected from algal oils and fungal oils, and the microbially derived oils and fats include denatured and / or undenatured oils and fats; Preferably, the fat composition comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and preferably, the content of rice oil is 13-17% by weight, the content of structured lipids is 26-30% by weight, the content of soybean oil is 18-22% by weight, the content of palm oil is 16-20% by weight, and the content of high oleic sunflower oil is 16-20% by weight, based on the total weight of the fat composition. the oil content is 13-17%, the linseed oil content is 1-3%, the ARA oil content is 0.5-1.5%, and the DHA algal oil content is 0.5-1.5%, and more preferably the oil composition comprises 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% linseed oil, 1% ARA oil, and 1% DHA algal oil; or Preferably, the fat composition comprises or consists of structured lipids, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil, and preferably, based on the total weight of the fat composition, the fat composition comprises 41-45% structured lipids, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2.5 4. The oil and fat composition of claim 3, comprising -4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil, more preferably the oil and fat composition comprises 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algal oil.

5. 1. An oil phase composition comprising a polar lipid composition according to claim 1 or 2, an oil or fat composition according to claim 3 or 4 and an emulsifier, wherein the oil phase composition preferably contains 0.4-2.9%, preferably 0.4-1.8%, of phospholipids relative to the total lipid mass, and preferably the content of emulsifier is 8-12%, relative to the total weight of the oil phase composition.

6. A structured emulsion, the structured emulsion comprising: 2-6% of the oil phase composition of claim 5; 7-20% of a water-soluble composition, and 74-91% water, Preferably, the water-soluble composition comprises 12-18% protein, 60-75% digestible carbohydrates, more than 1.0%, preferably 1.2-3% multivitamins and minerals, 0.1-1% stabilizers, and up to 10% non-digestible oligosaccharides; Preferably, the protein is at least one protein selected from whey protein derived from cow's milk or sheep's milk, casein, soybean-derived protein, cereal protein, and partially or completely hydrolyzed protein of whey protein derived from cow's milk or sheep's milk, casein, and soybean-derived protein; more preferably, the soybean-derived protein is selected from soybean 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, zein, and oat protein; Preferably, the digestible carbohydrate is at least one selected from lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup, and preferably 60% or more of the digestible carbohydrate is lactose; Preferably, the stabilizer is at least one selected from carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharides; Preferably, the non-digestible oligosaccharide is at least one selected from the group consisting of fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylooligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides; Preferably, the multivitamin / mineral contains at least one selected from 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 structured emulsion, comprising, based on the total weight of the structured emulsion, 0.01-0.15% vegetable phospholipids, 0.2-1.8% emulsifier, 1.5-5%, preferably 1.8-3.5%, fats and oils, 1.5-3% skim milk powder, 0.5-1% whey protein powder, 0.1-0.4% cheese powder, preferably cow's milk cheese powder, 4-7% carbohydrates, 0.1-0.4% multivitamins and minerals, 0.04-0.08% corn starch ...01-0.15% vegetable phospholipids, 0.01-0.15% vegetable phospholipids, 0.01-0.15% vegetable phospholipids, 0.0 % stabilizer and 85-91% or balance water, or the structured emulsion comprises 0.004-0.15% vegetable phospholipids, 0.2-1.8% emulsifier, 1.5-5%, preferably 1.8-3.5%, of an oil or fat composition, 1.5-3% skim milk powder, 0.5-1% whey protein powder, 0.01-0.1% animal phospholipids, 4-7% carbohydrates, 0.1-0.4% multivitamins and minerals, 0.04-0.08% stabilizer and balance water, Preferably, the plant phospholipid is a sunflower phospholipid and / or a soybean phospholipid, preferably a sunflower phospholipid; and preferably, in the structured emulsion, the content of phosphatidylcholine (PC) is 25-35%, the content of phosphatidylethanolamine (PE) is 20-35%, the content of inositol phospholipid (PI) is 10-25%, and the content of sphingomyelin (SM) is 10-25%, based on the total weight of the phospholipids contained in the structured emulsion; Preferably, the structured emulsion contains a sterol, and preferably the content of the sterol is 0.2-0.3% relative to the total lipids contained in the structured emulsion, and preferably the mass ratio of cholesterol to phytosterol in the sterol is 0.2-0.6, preferably 0.25-0.58; Preferably, in the fatty acid composition of the oil or fat, the content of saturated fatty acids is 45% or less, the content of monounsaturated fatty acids is 50% or less, and the content of polyunsaturated fatty acids is 30% or less, relative to the total mass of fatty acids; preferably, the solid fat content of the oil or fat at 30°C is 7% or less; and preferably, in the fatty acid composition of the oil or fat, the mass ratio of oleic acid:palmitic acid:linoleic acid is (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0). Preferably, in the fatty acid composition of the oil or fat, the oleic acid content is 25-45%, preferably 30-42%, more preferably 38-42%, the palmitic acid content is 18-25%, preferably 19-23%, and the linoleic acid content is 10-25%, preferably 13-20%, more preferably 16-20%; Preferably, the ratio of 2-position palmitic acid in the fat or oil to total palmitic acid is at least 30%, preferably 30-60%; Preferably, the fats and oils comprise structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and optionally comprise one or more selected from rice oil, soybean oil, milk fat and sunflower oil, preferably the fats and oils comprise or consist of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, preferably the content of rice oil relative to the total weight of fats and oils is The oils and fats are preferably 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 26% structured lipids, 18% soybean oil, 16% coconut oil, 13% high oleic sunflower oil, 13% high oleic sunflower oil, 1% flaxseed oil, 0.5% ARA oil, 0.5% DHA algal oil, and more preferably 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% flaxseed oil.

1. The fat comprises 41-45% structured lipids, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2 ...

1. A structured emulsion comprising 5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil, more preferably wherein the oils comprise 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algal oil, preferably wherein the structured lipids are OPO structured lipids.

8. A method for preparing a structured emulsion, comprising the steps of: (1) providing the oil or fat composition according to claim 3 or 4, an emulsifier, and a plant phospholipid to prepare an oil phase; (2) mixing the water-soluble composition with water to obtain an aqueous phase; and (3) emulsifying the oil phase and the aqueous phase to prepare an emulsion, and preferably, the method further comprises the step (4) of sterilizing the emulsion obtained in step (3); Preferably, in step (1), the emulsifier, the vegetable phospholipid oil composition, and optional ingredients are mixed and stirred at a temperature of 60±5°C to form an oil phase composition, and preferably, the content of the emulsifier is 8-12%, the content of the vegetable phospholipid is 0.1-1.5%, and the content of the oil composition is 87-91%, based on the total mass of the oil phase; Preferably, in step (2), the protein, carbohydrate, complex microbial mineral, and stabilizer are mixed with water and stirred at 35°C or less to form the aqueous phase; Preferably, step (3) comprises mixing the oil phase and the aqueous phase and emulsifying them by one or more methods selected from shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification, and preferably, in the case of shear emulsification, the shear rate is 3,000-20,000 rpm and the shear time is 1-15 min, and in the case of ultrasonic emulsification, the ultrasonic power density is 60-300 W / cm2 and the ultrasonic treatment time is 1-20 min; Preferably, step (3) comprises mixing the oil phase and the aqueous phase and shearing and / or homogenizing and / or microjet emulsifying, wherein the shear rate is 3000-20000 rpm, the shear time is 1-15 min, the microjet pressure is 10-600 bar, and the circulation is 3 or more times, and the homogenization pressure is 10-600 bar, and the circulation is 3 or more times; Preferably, step (3) comprises mixing the oil phase and the aqueous phase and then performing dual-channel or multi-channel microfluidic processing, or directly performing dual-channel or multi-channel microfluidic processing without pre-mixing the oil phase and the aqueous phase; Preferably, in step (3), the oil phase and the water phase are mixed at 33-38°C, stirred for 20 minutes, and then sheared and homogenized, preferably with a shear rate of 4000 rpm or less, a shear time of 1-5 minutes, and a homogenization pressure of 20 bar or less; Preferably, in step (4), the sterilization is pasteurization, high-temperature flash sterilization, or ultra-high-pressure sterilization, and preferably pasteurization is performed by incubating the primary emulsion at 60-85°C for 15 seconds to 30 minutes, or high-temperature flash sterilization is performed by incubating the primary emulsion at 110-140°C for 1-30 seconds, or ultra-high-pressure sterilization is performed by holding the primary emulsion at 100-600 MPa for 5-30 minutes.

9. 1. A method for preparing a structured emulsion, comprising: (1) providing an oil phase composition; (2) Mixing plant phospholipids and water, adding animal phospholipids, stirring uniformly, and then adding water-soluble components to obtain an aqueous phase composition; (3) emulsifying the oil phase composition and the aqueous phase composition to obtain the structured emulsion; Preferably, the method further comprises the step (4) of sterilizing the emulsion obtained from step (3), Preferably, the oil phase composition comprises an oil and fat composition and a monoglyceride; Preferably, in step (2), the water-soluble ingredients include proteins, carbohydrates, oligosaccharides, multivitamins and minerals, and stabilizers; Preferably, step (3) comprises mixing the oil phase composition with the aqueous phase and emulsifying the mixture by one or more methods selected from shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification, and preferably, in the case of shear emulsification, the shear rate is 3,000-20,000 rpm and the shear time is 1-15 min, and in the case of ultrasonic emulsification, the ultrasonic power density is 60-300 W / cm2 and the ultrasonic treatment time is 1-20 min, Preferably, step (3) comprises mixing the oil phase composition and the aqueous phase and shearing and / or homogenizing and / or microjet emulsifying, wherein the shear rate is 3000-20000 rpm, the shear time is 1-15 min, the microjet pressure is 10-600 bar, and the circulation is 3 or more times, and the homogenization pressure is 10-600 bar, and the circulation is 3 or more times; Preferably, step (3) comprises mixing the oil phase composition and the aqueous phase and then subjecting them to dual-channel or multi-channel microfluidic processing, or directly subjecting the oil phase composition and the aqueous phase to dual-channel or multi-channel microfluidic processing without pre-mixing; Preferably, in step (3), the oil phase composition and the aqueous phase are mixed in a water bath at 35°C or less, stirred, and sheared and homogenized within 20 minutes, preferably with a shear rate of 4000 rpm or less, a shear time of 1-5 minutes, and a homogenization pressure of 20 bar or less; Preferably, in step (4), the sterilization is pasteurization, high-temperature flash sterilization, or ultra-high-pressure sterilization, and preferably pasteurization is performed by incubating the primary emulsion in a water bath at 60-85°C for 15 seconds to 30 minutes, or high-temperature flash sterilization is performed by incubating the primary emulsion at 110-140°C for 1-30 seconds, or ultra-high-pressure sterilization is performed by maintaining the primary emulsion at 100-600 MPa for 5-30 minutes.

10. In the fatty acid composition of the oil / fat component, the content of saturated fatty acids is 45 wt% or less, the content of monounsaturated fatty acids is 50 wt% or less, and the content of polyunsaturated fatty acids is 30 wt% or less, relative to the total mass of fatty acids; preferably, the solid fat content of the oil / fat component at 30°C is 7% or less; preferably, in the fatty acid composition of the oil / fat component, the mass ratio of oleic acid:palmitic acid:linoleic acid is (1.5-2.5):1:(0.7-1.2), preferably (1.7-2.1):1:(0.7-1.0); Preferably, in the fatty acid composition of the oil / fat component, the oleic acid content is 25-45 wt%, preferably 30-42 wt%, and more preferably 38-42 wt%, the palmitic acid content is 18-25 wt%, preferably 19-23%, and the linoleic acid content is 10-25 wt%, preferably 13-20 wt%, and more preferably 16-20 wt%, Preferably, the ratio of 2-position palmitic acid in the fat or oil component to the total palmitic acid is at least 30 wt %, preferably 30-60 wt %; Preferably, the oil and fat composition comprises one or more types selected from modified or non-modified oils and fats of plant origin, animal origin, and microbial origin, Preferably, the plant-derived oil includes modified seed oil and / or non-modified seed oil, Preferably, the seed oil is at least one selected from soybean oil, coconut oil, rice bran 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 illipe butter; In one or more embodiments, the modification includes transesterification and / or fractionation; Preferably, the animal-derived fats and oils include one or more selected from the group consisting of fats and oils derived from cow's milk, sheep's milk, buffalo milk, camel milk, and aquatic animal fats and oils (e.g., krill oil and fish oil), as well as fats and oils contained in cow's milk proteins, sheep's milk proteins, buffalo milk proteins, and camel milk proteins; Preferably, the animal-derived fats and oils include modified and / or non-modified fats and oils; Preferably, the microbially derived oil or fat is one or more selected from algal oil and fungal oil, Preferably, the microbially derived oils and fats include denatured and / or non-denatured oils and fats, Preferably, the oil and fat composition further contains at least one DHA and ARA selected from algal oil, fish oil, fungal oil, microbial oil, and single-cell oil, wherein the content of DHA or ARA is 3% or less of the total lipids; Preferably, the fat and oil component comprises structured lipids, palm oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and optionally comprises one or more selected from rice oil, soybean oil, milk fat and sunflower oil, preferably the fat and oil comprises or consists of rice oil, structured lipids, soybean oil, palm oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, preferably the content of rice oil relative to the total weight of the fat and oil component is The oil and fat components are 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 26% structured lipids, 18% coconut oil, 16% coconut oil, 13% high oleic sunflower oil, 1% flaxseed oil, 1% ARA oil, 0.5% DHA algal oil, and more preferably, the oil and fat components are 15% rice bran oil, 28% OPO structured lipids, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% flaxseed oil. or preferably, the fat component comprises or consists of structured lipids, milk fat, palm oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil, preferably, based on the total weight of the fat component, the fat component comprises 41-45% structured lipids, 8-11% milk fat, 5-8% palm oil, 12-15% high oleic sunflower oil, 18-22% sunflower oil, 2% 10. The method of claim 9, wherein the oil and fat component comprises 5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil, more preferably the oil and fat component comprises 43.2% structured lipids, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algal oil, preferably the structured lipids are OPO structured lipids.

11. The method according to claim 9, wherein the plant phospholipid is a sunflower phospholipid and / or a soybean phospholipid, preferably a sunflower phospholipid, and preferably wherein the structured emulsion has a phosphatidylcholine (PC) content of 25-35 wt%, a phosphatidylethanolamine (PE) content of 20-35 wt%, an inositol phospholipid (PI) content of 10-25 wt%, and a sphingomyelin (SM) content of 10-25 wt%, based on the total weight of the phospholipids contained in the structured emulsion.

12. The method according to claim 9, characterized in that the oil phase composition further comprises a sterol, the content of the sterol being 0.2-0.3% relative to the total mass of the oil phase composition, and preferably the mass ratio of cholesterol to phytosterol in the sterol is 0.2-0.6, preferably 0.25-0.

58.

13. 1. A method for preparing a food composition, comprising: (1) providing a structured emulsion according to claim 6 or 7 or a structured emulsion prepared by the method according to any one of claims 8 to 12; (2) drying the emulsion of step (1); Preferably, the drying comprises one or more methods selected from 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 exhaust air temperature is 60-110°C; Preferably, the method is characterized in that the inlet air temperature of the cold air spray drying is 70-110°C and the outlet air temperature is 35-50°C.

14. 13. A food composition comprising the polar lipid composition of claim 1 or 2, or the oil or fat composition of claim 3 or 4, or the oil phase composition of claim 5, or the structured emulsion of claim 6 or 7, or the structured emulsion prepared by the method of any one of claims 8 to 12, or the food composition prepared by the method of claim 13, preferably the food composition is in the form of an emulsion or powder, or in the form of a tablet, block, capsule, pill, or semi-emulsion, and preferably the food composition is a nutritional fortifier.

15. A method for promoting digestion and absorption in an animal, comprising using the food composition of claim 14 as part or all of the food ingested by the animal.

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