WO2022143781A1 - 一种结构化乳液 - Google Patents

一种结构化乳液 Download PDF

Info

Publication number
WO2022143781A1
WO2022143781A1 PCT/CN2021/142533 CN2021142533W WO2022143781A1 WO 2022143781 A1 WO2022143781 A1 WO 2022143781A1 CN 2021142533 W CN2021142533 W CN 2021142533W WO 2022143781 A1 WO2022143781 A1 WO 2022143781A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fat
content
composition
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2021/142533
Other languages
English (en)
French (fr)
Inventor
徐学兵
李胜
张虹
葛辉
张绫芷
郑妍
郭瑞华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Original Assignee
Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN202011596309.3A external-priority patent/CN114680197B/zh
Priority claimed from CN202011605965.5A external-priority patent/CN114680327A/zh
Application filed by Wilmar Shanghai Biotechnology Research and Development Center Co Ltd filed Critical Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority to JP2023539822A priority Critical patent/JP7817267B2/ja
Priority to KR1020237025440A priority patent/KR20230125270A/ko
Priority to AU2021414174A priority patent/AU2021414174B2/en
Priority to EP21914513.3A priority patent/EP4272570A4/en
Publication of WO2022143781A1 publication Critical patent/WO2022143781A1/zh
Anticipated expiration legal-status Critical
Priority to JP2025148238A priority patent/JP2025172940A/ja
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements

Definitions

  • the invention belongs to the field of formula food, in particular to formula structured emulsion.
  • milk fat globules in naturally occurring breast milk is as follows: triglycerides are surrounded by a 5-20 nm thick phospholipid trimolecular membrane, which is composed of phospholipids, glycoproteins, glycolipids and cholesterol; milk fat globule particle size range It is 0.1-12 microns, and the average particle size is 4.2 microns.
  • This structure makes it easier for lipase to enter milk fat globules and combine with internal triglycerides, so breast milk will have a faster rate of lipid enzymatic hydrolysis and a shorter gastric emptying time (Lopez C, Ménard O. Colloids Surf B, 2011, 83:29-41).
  • the fat globules of traditional infant formula reconstituted milk have smaller particle size and larger specific surface area, their periphery is covered by a dense protein film, and the film thickness is relatively thick, reaching 20-100 nanometers;
  • the protein membrane needs to be hydrolyzed first, so traditional infant formulas have relatively slow lipid hydrolysis rates and long gastric emptying times.
  • the method uses milk fat globule membrane protein or phospholipid derived from butter powder as an emulsifier, and adopts low-speed shearing and low-pressure homogenization to prepare large-particle milk fat globules with a particle size of 2-6 microns.
  • the fat in the fat globules is wrapped by a phospholipid monomolecular membrane containing phospholipids, proteins and cholesterol, and has the functions of promoting postprandial lipid absorption of infants and young children, promoting gastric emptying of infants and young children, and controlling body weight.
  • the patent application US20170231262A1 of Mead Johnson discloses a nutritional composition containing structured fat globules with specific particle size and fatty acid composition, and the use thereof.
  • the fat globules composed of branched chain fatty acids and conjugated linoleic acid have a particle size of 2-13 ⁇ m, which has the effect of promoting lipid digestion and promoting gastrointestinal motility.
  • sterols especially phytosterols
  • phospholipid composition PC, PI, PE, PS and SM
  • a first aspect of the present invention provides a polar lipid composition for formula food, based on the total mass of the polar lipid composition, the polar lipid composition comprises more than 60%, preferably 90% % or more phospholipids; based on the total mass of the phospholipids, the phospholipids comprise 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipids PI and 10-25% Sphingomyelin SM.
  • the polar lipid composition further comprises a sterol, or the polar lipid composition consists of a phospholipid and a sterol.
  • the content of sterols in the polar lipid composition is 8-40%, preferably 20-37%, based on the total mass of the lipid composition.
  • the sterols comprise cholesterol and phytosterols.
  • the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.
  • the phospholipid is one or more of a plant-derived phospholipid and an animal-derived phospholipid.
  • the plant-derived phospholipids comprise soybean-derived phospholipids, sunflower-derived phospholipids, rapeseed-derived phospholipids, peanut-derived phospholipids, rice-derived phospholipids, rice bran-derived phospholipids, sesame-derived phospholipids, flaxseed-derived phospholipids, One or more of safflower seed-derived phospholipids, palm seed-derived phospholipids, and Camellia oleifera seed-derived phospholipids.
  • the animal-derived phospholipids comprise one or more of mammalian-derived phospholipids, ruminant-derived phospholipids, aquatic animal-derived phospholipids, and avian-derived phospholipids.
  • the animal is an aquatic animal, including fish, shrimp, and shellfish.
  • the fish comprises yellow croaker.
  • a second aspect of the present invention provides an oil and fat composition, wherein, in the fatty acid composition of the oil and fat composition, based on the total mass of fatty acids, the content of saturated fatty acids is less than or equal to 45%, the content of monounsaturated fatty acids is less than or equal to 50%, and the content of polyunsaturated fatty acids is less than or equal to 50%. Content ⁇ 30%.
  • the saturated fatty acid content is 32-45%, preferably 32-38%.
  • the monounsaturated fatty acid content is 25-50%, preferably 30-45%, more preferably 38-45% %.
  • the polyunsaturated fatty acid content is 15-30%, preferably 18-23%.
  • the oil and fat composition has a solid fat content of no more than 7% at 30°C.
  • the mass ratio of oleic acid: palmitic acid: linoleic acid is (1.5-2.5): 1: (0.7-1.2), preferably (1.7-1.2) 2.1):1:(0.7 ⁇ 1.0).
  • the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%.
  • the content of palmitic acid is 18-25%, preferably 19-23%.
  • the ratio of 2-position palmitic acid to total palmitic acid in the oil and fat composition is at least 30%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is 30-60%, preferably 30-55%.
  • the content of linoleic acid is 10-25%, preferably 13-20%, more preferably 16-20%.
  • the oil and fat composition comprises one or more of modified or non-modified fats and oils of vegetable origin, animal origin, and microbial origin.
  • the vegetable-derived oil includes modified seed oil and/or non-modified seed oil.
  • the seed oil is selected from the group consisting of soybean oil, coconut oil, rice oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, At least one of high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado oil, shea butter, and hazelnut oil.
  • the modification includes transesterification and/or fractionation.
  • the animal-derived oils and fats include cow's milk-derived oils and fats, goat milk-derived oils and fats, buffalo milk-derived oils and fats, camel milk-derived oils and fats, aquatic animal-derived oils and fats (such as krill oil and fish oil), as well as the fat in cow milk protein, the fat in goat milk protein, the fat in buffalo milk protein and the fat in camel milk protein.
  • cow's milk-derived oils and fats goat milk-derived oils and fats
  • buffalo milk-derived oils and fats camel milk-derived oils and fats
  • aquatic animal-derived oils and fats such as krill oil and fish oil
  • the animal-derived fats and oils comprise modified and/or non-modified fats and oils.
  • the microbially derived oil is selected from one or more of algal oil and fungal oil.
  • the microbially derived fats and oils comprise modified and/or non-modified fats and oils.
  • the oil and fat 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 content of either DHA or ARA does not exceed 3% of total lipids.
  • the oil and fat composition contains rice oil, structured fat, cow's milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algae one or more of the oils.
  • the oil and fat composition contains structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally rice oil, soybean oil, cow's milk one or more of fat and sunflower oil.
  • the oil and fat composition comprises or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil;
  • the content of rice oil is 13-17%
  • the content of structural fat is 26-30%
  • the content of soybean oil is 18-22%
  • the content of coconut oil is 16-20%
  • the content of high oleic acid The content of sunflower oil is 13-17%
  • the content of linseed oil is 1-3%
  • the content of ARA oil is 0.5-1.5%
  • the content of DHA algal oil is 0.5-1.5%
  • the oil and fat composition contains 15% % Rice Oil, 28% OPO Structural Fats, 20% Soybean Oil, 18% Coconut Oil, 15% High Oleic Sunflower Oil, 2% Linseed Oil, 1% ARA Oil, and 1% DHA Algal Oil.
  • the oleaginous composition comprises or consists of structured fats, cow butterfat, coconut 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 contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic acid sunflower oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil and fat composition contains 43.2 % Structural Fats, 9.6% Milk Fat, 7.2% Coconut Oil, 13.6% High Oleic Sunflower Oil, 20.8% Sunflower Oil, 3.6% Flaxseed Oil, 1% ARA Oil and 1% DHA algal oil.
  • the structural lipid is OPO structural lipid.
  • the third aspect of the present invention provides an oil phase composition comprising the polar lipid composition and the oil and fat composition described in any one of the embodiments herein.
  • the oil phase composition further contains an emulsifier.
  • the emulsifier is present in an amount of 8-12% by weight of the total oil phase composition.
  • the emulsifier is a monoglyceride.
  • the oil phase composition contains 0.4-2.9%, preferably 0.4-1.8%, of phospholipids, based on the total weight of the oil phase composition.
  • a fourth aspect of the present invention provides a structured emulsion, based on the total mass of the structured emulsion, the structured emulsion comprising:
  • the oil phase composition according to any embodiment of the present invention 2-6%;
  • the saturated fatty acid content is ⁇ 45%
  • the monounsaturated fatty acid content is ⁇ 50%
  • the polyunsaturated fatty acid content is ⁇ 50%. ⁇ 30%.
  • the saturated fatty acid content is 32-45%, preferably 32-38%, based on the total mass of fatty acids.
  • the monounsaturated fatty acid content is 25-50%, preferably 30-45%, more preferably 38-45%, based on the total mass of fatty acids.
  • the polyunsaturated fatty acid content is 15-30%, preferably 18-23%, based on the total mass of fatty acids.
  • the fat has a solid fat content of no more than 7% at 30°C.
  • 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).
  • the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%.
  • the content of palmitic acid is 18-25%, preferably 19-23%.
  • the ratio of 2-position palmitic acid to total palmitic acid in the fat is at least 30%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is 30-60%, preferably 30-55%.
  • the content of linoleic acid is 10-25%, preferably 13-20%, more preferably 16-20%.
  • the fats and oils comprise one or more of modified or non-modified fats and oils of vegetable origin, animal origin, and microbial origin.
  • the vegetable-derived oil includes modified seed oil and/or non-modified seed oil.
  • the seed oil is selected from the group consisting of soybean oil, coconut oil, rice oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, At least one of high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado oil, shea butter, and hazelnut oil.
  • the modification includes transesterification and/or fractionation.
  • the animal-derived oils and fats include cow's milk-derived oils and fats, goat milk-derived oils and fats, buffalo milk-derived oils and fats, camel milk-derived oils and fats, aquatic animal-derived oils and fats (such as krill oil and fish oil), as well as the fat in cow milk protein, the fat in goat milk protein, the fat in buffalo milk protein and the fat in camel milk protein.
  • cow's milk-derived oils and fats goat milk-derived oils and fats
  • buffalo milk-derived oils and fats camel milk-derived oils and fats
  • aquatic animal-derived oils and fats such as krill oil and fish oil
  • the animal-derived fats and oils comprise modified and/or non-modified fats and oils.
  • the microbially derived oil is selected from one or more of algal oil and fungal oil.
  • the microbially derived fats and oils comprise modified and/or non-modified fats and oils.
  • the oil further comprises at least one DHA and ARA selected from the group consisting of algal oil, fish oil, fungal oil, microbial oil and unicellular oil, wherein the content of either DHA or ARA does not exceed the total lipid 3% by mass.
  • DHA and ARA selected from the group consisting of algal oil, fish oil, fungal oil, microbial oil and unicellular oil, wherein the content of either DHA or ARA does not exceed the total lipid 3% by mass.
  • the oils and fats comprise rice oil, structured fat, cow's milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil one or more of.
  • the oils and fats comprise structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally rice oil, soybean oil, milk fat, and One or more of sunflower oil.
  • the oil comprises or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably , based on the total weight of oil, the content of rice oil is 13-17%, the content of structural fat is 26-30%, the content of soybean oil is 18-22%, the content of coconut oil is 16-20%, and the content of high oleic sunflower oil 13-17%, linseed oil content is 1-3%, ARA oil content is 0.5-1.5%, DHA algal oil content is 0.5-1.5%; more preferably, the oil contains 15% rice 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.
  • the oils and fats comprise or consist of structured fats, cow butterfat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably ground, based on the total weight of the oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18- 22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil contains 43.2% structural 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.
  • the structural lipid is OPO structural lipid.
  • the phospholipids comprise 25-35% phosphatidylcholine (PC), 20-35% phosphatidylethanolamine (PE), 10-25% phospholipids by total weight of phospholipids Acyl inositol (PI) and 10-25% sphingomyelin (SM).
  • PC phosphatidylcholine
  • PE phosphatidylethanolamine
  • PI Acyl inositol
  • SM sphingomyelin
  • the structured emulsion comprises at least 0.1% sphingomyelin, based on the total mass of the oil phase composition.
  • the structured emulsion further comprises < 0.5% sterol by weight of total lipids.
  • the sterols include cholesterol and phytosterols, wherein the mass ratio of cholesterol to phytosterols is 0.2-0.6, preferably 0.25-0.58.
  • glycolipids are also included in the oil phase composition.
  • the glycolipids include one or more of glyceroglycolipids, glycosphingolipids, rhamnolipids derived from microbial, algal, mammalian, and plant cells.
  • the water-soluble composition comprises 12-18% protein, 60-75% digestible carbohydrate, 0.5-3% multivitamin mineral, based on the total mass of the water-soluble composition , 0.1-1% stabilizers and optionally ⁇ 10% non-digestible oligosaccharides.
  • the protein is selected from at least one of the following: whey protein from cow's or goat's milk, casein, soy-derived protein, cereal protein, and cow's milk or goat's milk source Partially or fully hydrolyzed proteins of whey protein, casein, and soy-derived proteins.
  • the soy-derived protein is selected from soy protein and/or pea protein.
  • the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, zein protein, and oat protein.
  • the digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferred , more than 60% of the digestible carbohydrates are lactose.
  • the stabilizer is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, soy polysaccharide.
  • the indigestible oligosaccharide is selected from at least one of fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylo-oligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides kind.
  • the vitamin minerals include vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biological At least one of element, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, inositol.
  • a fifth aspect of the present invention provides a structured emulsion, based on the total weight of the structured emulsion, the structured emulsion comprising:
  • Vegetable phospholipids 0.01-0.15%
  • Emulsifier 0.2-1.8%
  • Whey protein powder 0.5-1%
  • Multivitamin minerals 0.1-0.4%;
  • the vegetable phospholipid is sunflower phospholipid and/or soybean phospholipid, preferably sunflower phospholipid.
  • the content of phosphatidylcholine (PC) is 25-35%
  • the content of phosphatidylethanolamine (PE) is 25-35%.
  • the content is 20-35%
  • the content of phosphatidylinositol (PI) is 10-25%
  • the content of sphingomyelin (SM) is 10-25%.
  • the structured emulsion contains sterols; preferably, the content of sterols is 0.2-0.3% based on the total lipids contained in the structured emulsion.
  • the sterols comprise cholesterol and phytosterols.
  • the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.
  • the fat content is 1.8-3.5%.
  • the saturated fatty acid content is ⁇ 45%
  • the monounsaturated fatty acid content is ⁇ 50%
  • the polyunsaturated fatty acid content is ⁇ 30%.
  • the saturated fatty acid content is 32-45%, preferably 32-38%, based on the total mass of fatty acids.
  • the monounsaturated fatty acid content is 25-50%, preferably 30-45%, more preferably 38-45%, based on the total mass of fatty acids.
  • the polyunsaturated fatty acid content is 15-30%, preferably 18-23%, based on the total mass of fatty acids.
  • the fat has a solid fat content of no more than 7% at 30°C.
  • 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).
  • the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%.
  • the content of palmitic acid is 18-25%, preferably 19-23%.
  • the ratio of 2-position palmitic acid to total palmitic acid in the fat is at least 30%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is 30-60%, preferably 30-55%.
  • the content of linoleic acid is 10-25%, preferably 13-20%, more preferably 16-20%.
  • the fats and oils comprise one or more of modified or non-modified fats and oils of vegetable origin, animal origin, and microbial origin.
  • the vegetable-derived oil includes modified seed oil and/or non-modified seed oil.
  • the seed oil is selected from the group consisting of soybean oil, coconut oil, rice oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, At least one of high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado oil, shea butter, and hazelnut oil.
  • the modification includes transesterification and/or fractionation.
  • the animal-derived oils and fats include cow's milk-derived oils and fats, goat milk-derived oils and fats, buffalo milk-derived oils and fats, camel milk-derived oils and fats, aquatic animal-derived oils and fats (such as krill oil and fish oil), as well as the fat in cow milk protein, the fat in goat milk protein, the fat in buffalo milk protein and the fat in camel milk protein.
  • cow's milk-derived oils and fats goat milk-derived oils and fats
  • buffalo milk-derived oils and fats camel milk-derived oils and fats
  • aquatic animal-derived oils and fats such as krill oil and fish oil
  • the animal-derived fats and oils comprise modified and/or non-modified fats and oils.
  • the microbially derived oil is selected from one or more of algal oil and fungal oil.
  • the microbially derived fats and oils comprise modified and/or non-modified fats and oils.
  • the oil further comprises at least one DHA and ARA selected from the group consisting of algal oil, fish oil, fungal oil, microbial oil and unicellular oil, wherein the content of either DHA or ARA does not exceed the total lipid 3% by mass.
  • DHA and ARA selected from the group consisting of algal oil, fish oil, fungal oil, microbial oil and unicellular oil, wherein the content of either DHA or ARA does not exceed the total lipid 3% by mass.
  • the oils and fats comprise rice oil, structured fat, cow's milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil one or more of.
  • the oils and fats comprise structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally rice oil, soybean oil, milk fat, and One or more of sunflower oil.
  • the oil comprises or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably , based on the total weight of oil, the content of rice oil is 13-17%, the content of structural fat is 26-30%, the content of soybean oil is 18-22%, the content of coconut oil is 16-20%, and the content of high oleic sunflower oil 13-17%, linseed oil content is 1-3%, ARA oil content is 0.5-1.5%, DHA algal oil content is 0.5-1.5%; more preferably, the oil contains 15% rice 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.
  • the oils and fats comprise or consist of structured fats, cow butterfat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably ground, based on the total weight of the oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18- 22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil contains 43.2% structural 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.
  • the structural lipid is OPO structural lipid.
  • the cheese powder is cow cheese powder.
  • the carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferably, the More than 60% of digestible carbohydrates are lactose.
  • the stabilizer is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, soy polysaccharide.
  • the vitamin minerals include vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biological At least one of element, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, inositol.
  • the emulsifier is a monoglyceride.
  • the content of oil-soluble components is 2-6%
  • the content of water-soluble components is 7-20%
  • the content of water is 74-91%.
  • the oil-soluble components include oils, phospholipids, and emulsifiers.
  • the water-soluble components include: proteins, carbohydrates, multivitamin minerals, and stabilizers.
  • the water-soluble component comprises 12-18% protein, 60-75% digestible carbohydrate, 0.5-3% multivitamin mineral, based on the total mass of the water-soluble component and 0.1-1% stabilizer.
  • the sixth aspect of the present invention provides a structured emulsion, based on the total weight of the structured emulsion, the structured emulsion contains: vegetable phospholipid, 0.004-0.15%; emulsifier, 0.2-1.8%; oil and fat composition, 1.5- 5%, preferably 1.8-3.5%; skimmed milk powder, 1.5-3%; whey protein powder, 0.5-1%; animal phospholipids, 0.01-0.1%; carbohydrates, 4-7%; multivitamins, 0.1-0.4 %; stabilizer, 0.04-0.08%; and balance water.
  • the vegetable phospholipid is derived from a vegetable phospholipid product, the vegetable phospholipid product is sunflower phospholipid and/or soybean phospholipid, preferably sunflower phospholipid; preferably, in the structured emulsion, the structure is Based on the total weight of phospholipids contained in the emulsion, the content of phosphatidylcholine (PC) is 25-35wt%, the content of phosphatidylethanolamine (PE) is 20-35wt%, and the content of phosphatidylinositol (PI) is 10% -25 wt% and sphingomyelin (SM) content of 10-25 wt%.
  • PC phosphatidylcholine
  • PE phosphatidylethanolamine
  • PI phosphatidylinositol
  • SM sphingomyelin
  • the structured emulsion contains sterols; preferably, the content of sterols is 0.2-0.3% based on the total lipids contained in the structured emulsions; preferably, cholesterol in the sterols and
  • the mass ratio of phytosterols is 0.2-0.6, preferably 0.25-0.58.
  • the saturated fatty acid content is less than 45 wt %, the monounsaturated fatty acid content is less than 50 wt %, and the polyunsaturated fatty acid content is less than 30 wt %.
  • the solid fat content of the oil component at 30°C is no more than 7%; preferably, in the fatty acid composition of the oil 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).
  • the content of oleic acid is 25-45wt%, preferably 30-42wt%, more preferably 38-42wt%; the content of palmitic acid is 18-25wt% %, preferably 19-23%; the content of linoleic acid is 10-25wt%, preferably 13-20wt%, more preferably 16-20wt%.
  • the ratio of 2-position palmitic acid to total palmitic acid in the oil and fat composition is at least 30 wt%; preferably 30-60 wt%.
  • the oil and fat composition comprises one or more of modified or non-modified fats and oils of vegetable origin, animal origin, and microbial origin.
  • the vegetable-derived oil includes modified seed oil and/or non-modified seed oil.
  • the seed oil is selected from the group consisting of soybean oil, coconut oil, rice oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, At least one of high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado oil, shea butter, and hazelnut oil.
  • the modification includes transesterification and/or fractionation.
  • the animal-derived oils and fats include cow's milk-derived oils and fats, goat's milk-derived oils and fats, buffalo milk-derived oils and fats, camel milk-derived oils and fats, aquatic animal-derived oils and fats (such as krill oil and fish oil), as well as the fat in cow milk protein, the fat in goat milk protein, the fat in buffalo milk protein and the fat in camel milk protein.
  • cow's milk-derived oils and fats include cow's milk-derived oils and fats, goat's milk-derived oils and fats, buffalo milk-derived oils and fats, camel milk-derived oils and fats, aquatic animal-derived oils and fats (such as krill oil and fish oil), as well as the fat in cow milk protein, the fat in goat milk protein, the fat in buffalo milk protein and the fat in camel milk protein.
  • the animal-derived fats and oils comprise modified and/or non-modified fats and oils.
  • the microbially derived oil is selected from one or more of algal oil and fungal oil.
  • the microbially derived fats and oils comprise modified and/or non-modified fats and oils.
  • the oil and fat 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 content of either DHA or ARA does not exceed 3% of total lipids.
  • the oil and fat composition contains structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally rice oil, soybean oil, cow's milk one or more of oil and sunflower oil; preferably, the oil contains rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, or composed of it, preferably, based on the total weight of oil and fat components, the content of rice oil is 13-17%, the content of structural fat is 26-30%, the content of soybean oil is 18-22%, and the content of coconut oil is 16-20% %, the content of high oleic 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 said The oil component contains 15% rice oil, 28% OPO structural lipids, 20%
  • glycolipids are further included in the oil and fat composition.
  • the glycolipids include one or more of glyceroglycolipids, glycosphingolipids, rhamnolipids derived from microbial, algal, mammalian, and plant cells.
  • the water-soluble composition comprises 12-18 wt% protein, 60-75 wt% digestible carbohydrates, greater than 1.0 wt%, preferably 1.2- 3 wt % multivitamin minerals, 0.1-1 wt % stabilizers and optionally ⁇ 10 wt % indigestible oligosaccharides.
  • the protein is selected from at least one of the following: whey protein from cow's or goat's milk, casein, soy-derived protein, cereal protein, and cow's milk or goat's milk source Partially or fully hydrolyzed proteins of whey protein, casein, and soy-derived proteins.
  • the soy-derived protein is selected from soy protein and/or pea protein.
  • the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein and oat protein.
  • the digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferred , more than 60% of the digestible carbohydrates are lactose.
  • the stabilizer is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, soy polysaccharide.
  • the indigestible oligosaccharide is selected from at least one of fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylo-oligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides kind.
  • the vitamin minerals include vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biological At least one of element, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, inositol.
  • the seventh aspect of the present invention provides a preparation method of a structured emulsion, the preparation method of the structured emulsion comprises the following steps:
  • the method further comprises sterilizing the emulsion.
  • the step (3) comprises: mixing the oil phase composition and the water phase, using shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonication Emulsification is carried out in one or more ways of emulsification or self-emulsification.
  • shear emulsification is adopted, the shear rate is 3000-20000rpm, and the shear time is 1-15min; preferably, the shear rate is 3000-10000rpm, and the shear time is 1-5min.
  • ultrasonic emulsification is used, the ultrasonic power density is 60-300 W/cm 2 , and the ultrasonic treatment time is 1-20 min.
  • the step (3) comprises: mixing the oil phase composition and the water phase followed by shearing, and/or homogenization, and/or microfluidic emulsification.
  • the shear rate is 3000-20000 rpm, the shearing time is 1-15 min; the micro-jet pressure is 10-600 bar, with more than 3 cycles; the homogenization pressure is 10-600 bar, with 3 cycles times or more.
  • the step (3) comprises: performing dual-channel or multi-channel microfluidic processing after mixing the oil phase composition and the water phase, or the oil phase composition and the water phase
  • the aqueous phase is directly subjected to dual-channel or multi-channel microfluidic processing without premixing.
  • the oil phase composition and the water phase are mixed at a temperature of 33-38°C (eg, placed in a water bath at that temperature) and stirred for less than 20 minutes, followed by shearing and Homogenization; preferably, the shear rate is 54000 rpm, and the homogenizing pressure of the homogenization is ⁇ 20 bar.
  • the oil phase composition and the water phase are mixed at room temperature, then sheared and homogenized; preferably, the shear rate is > 8000 rpm, and the homogeneous homogenization Pressure ⁇ 150 bar.
  • the sterilization is pasteurization or high temperature flash sterilization or ultra-high pressure sterilization.
  • the primary emulsion is pasteurized by incubating at 60°C-85°C for 15s-30min.
  • the step (4) is to incubate the primary emulsion at 110-140° C. for 1-30 s to perform high temperature instantaneous sterilization.
  • the step (4) is to carry out ultra-high pressure sterilization of the primary emulsion at a pressure of 100-800 MPa for 5-30 min.
  • the step (1) is to mix the phospholipid and the oil and fat composition, and stir in a water bath at 60 ⁇ 5° C. to form an oil phase.
  • the step (2) is to mix the water-soluble components with water, and stir in a water bath below 35°C to form an aqueous phase; wherein the water-soluble components include proteins, carbohydrates, Complex microbial minerals and stabilizers.
  • the structured emulsion is as described in any one of the fourth and fifth aspects of the present invention.
  • the eighth aspect of the present invention provides a method for preparing a structured emulsion, the method comprising the steps of:
  • the method further comprises step (4): sterilizing the emulsion obtained in step (3).
  • the water-soluble substances include proteins, carbohydrates, oligosaccharides, multivitamin minerals, and stabilizers.
  • the method further comprises sterilizing the emulsion.
  • the step (2) includes: mixing vegetable phospholipids and water, stirring at room temperature for 2 hours, then adding animal phospholipids, stirring evenly, adding other water-soluble substances, and stirring in a water bath below 35°C to form water Phase composition.
  • the step (3) comprises: mixing the oil phase composition and the water phase, using shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonication Emulsification is carried out in one or more ways of emulsification or self-emulsification.
  • shear emulsification is employed with a shear rate of 3000-20000 rpm and a shear time of 1-15 min.
  • ultrasonic emulsification is used, the ultrasonic power density is 60-300 W/cm 2 , and the ultrasonic treatment time is 1-20 min.
  • the step (3) comprises: mixing the oil phase composition and the water phase followed by shearing, and/or homogenization, and/or microfluidic emulsification.
  • the shear rate is 3000-20000rpm, and the shearing time is 1-15min;
  • the microjet pressure is 10-600bar, and the cycle is more than 3 times;
  • the homogenization pressure is 10-600bar, and the cycle is more than 3 times.
  • the step (3) comprises: performing dual-channel or multi-channel microfluidic processing after mixing the oil phase composition and the water phase, or the oil phase composition and the water phase
  • the aqueous phase is directly subjected to dual-channel or multi-channel microfluidic processing without premixing.
  • the oil phase composition and the water phase are mixed in a water bath below 35°C and stirred for less than 20 minutes, and then sheared and homogenized; preferably, the shear rate ⁇ 4000rpm, the homogenization pressure of the homogenization is ⁇ 20bars.
  • the sterilization is pasteurization or high temperature flash sterilization or ultra-high pressure sterilization.
  • pasteurization is performed by incubating the emulsion in a water bath at 60°C-85°C for 15s-30min.
  • the step (4) is to incubate the emulsion at 110-140° C. for 1-30S to perform high temperature instantaneous sterilization.
  • the step (4) is to carry out ultra-high pressure sterilization of the emulsion at a pressure of 100-800 MPa for 5-30 min.
  • the oil phase and the water phase are mixed under a water bath below 35°C under stirring for less than 20 minutes.
  • the solid fat content of the oil and fat composition at 30°C is no more than 7%; preferably, in the fatty acid composition of the oil and fat composition, 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).
  • the content of oleic acid is 25-45wt%, preferably 30-42wt%, more preferably 38-42wt%; the content of palmitic acid is 18-25wt% %, preferably 19-23%; the content of linoleic acid is 10-25wt%, preferably 13-20wt%, more preferably 16-20wt%.
  • the ratio of 2-position palmitic acid to total palmitic acid in the oil and fat composition is at least 30 wt%; preferably 30-60 wt%.
  • the oil and fat composition comprises one or more of modified or non-modified fats and oils of vegetable origin, animal origin, and microbial origin.
  • the vegetable-derived oil includes modified seed oil and/or non-modified seed oil.
  • the seed oil is selected from the group consisting of soybean oil, coconut oil, rice oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, At least one of high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado oil, shea butter, and hazelnut oil.
  • the modification includes transesterification and/or fractionation.
  • the animal-derived oils and fats include cow's milk-derived oils and fats, goat milk-derived oils and fats, buffalo milk-derived oils and fats, camel milk-derived oils and fats, aquatic animal-derived oils and fats (such as krill oil and fish oil), as well as the fat in cow milk protein, the fat in goat milk protein, the fat in buffalo milk protein and the fat in camel milk protein.
  • cow's milk-derived oils and fats goat milk-derived oils and fats
  • buffalo milk-derived oils and fats camel milk-derived oils and fats
  • aquatic animal-derived oils and fats such as krill oil and fish oil
  • the animal-derived fats and oils comprise modified and/or non-modified fats and oils.
  • the microbially derived oil is selected from one or more of algal oil and fungal oil.
  • the microbially derived fats and oils comprise modified and/or non-modified fats and oils.
  • the oil and fat 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 content of either DHA or ARA does not exceed 3% of total lipids.
  • the oil and fat composition contains structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil, and DHA algal oil, and optionally rice oil, soybean oil, cow's milk one or more of oil and sunflower oil; preferably, the oil contains rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, or composed of it, preferably, based on the total weight of oil and fat components, the content of rice oil is 13-17%, the content of structural fat is 26-30%, the content of soybean oil is 18-22%, and the content of coconut oil is 16-20% %, the content of high oleic 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 said The oil component contains 15% rice oil, 28% OPO structural lipids, 20%
  • a ninth aspect of the present invention provides a method for preparing a powder composition, the method comprising the steps of:
  • the drying comprises one or more of spray drying, vacuum freeze drying, or cold air spray drying.
  • the inlet air temperature of the spray drying is 120-200°C
  • the outlet air temperature is 60-110°C.
  • the inlet air temperature of the cold air spray drying is 70-110°C, and the outlet air temperature is 35-50°C.
  • the structured emulsion is as described in any one of the fourth and fifth aspects of the present invention.
  • the eighth aspect of the present invention provides a food composition comprising the polar lipid composition of the present invention; or the oil and fat composition of the present invention; or the oil of the present invention phase composition; or comprising the structured emulsion of the present invention; or comprising the structured emulsion prepared by the method of the present invention; or comprising the powder composition prepared by the method of the present invention.
  • the food composition is in the form of an emulsion or a powder.
  • the food composition is in the form of a tablet, or a block, or a capsule, or a pill, or a semi-emulsion.
  • the food composition is a nutritional fortifier.
  • the ninth aspect of the present invention provides a method for promoting digestion and absorption of an animal, the method is to use the food of the present invention as a part or all of the food ingested by the animal.
  • the animals include mammals and ruminants.
  • the mammal is a human.
  • the human includes infants, pregnant women, middle-aged and elderly people, and immunocompromised people.
  • the present invention provides a polar lipid composition for formula food.
  • formula has meanings well known in the art.
  • the formula is an infant formula, or a nutritionally complete formula, or a formula for special medical use.
  • the polar lipid composition of the present invention contains phospholipids.
  • the phospholipid component of the polar lipid composition may be a phospholipid in a plant-derived phospholipid product and/or an animal-derived phospholipid product.
  • Plant-derived phospholipid products may include 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, and sesame-derived phospholipid products , one or more of a flaxseed-derived phospholipid product, a safflower seed-derived phospholipid product, a palm seed-derived phospholipid product, and a camellia seed-derived phospholipid product.
  • the phospholipids in the polar lipid compositions of the present invention are sunflower phospholipids and/or soybean phospholipids, and also contain sphingomyelin.
  • the phospholipid product is sunflower phospholipid and/or soybean phospholipid, and also contains animal phospholipid.
  • Animal-derived phospholipid products include terrestrial animal-derived phospholipid products, such as egg phospholipids, and aquatic animal-derived phospholipid products, such as fish, shrimp, and shellfish-derived phospholipid products.
  • the fish can be, for example, yellow croaker.
  • the animal phospholipid product is a milk-derived phospholipid; more preferably, the animal phospholipid is derived from one or more of cheese powder, MFGM, and milk-concentrated phospholipid powder.
  • the polar lipid compositions of the present invention can be prepared using one or more phospholipid products from the same source and/or from different sources.
  • the polar lipid composition of the present invention may comprise more than 60%, preferably more than 70%, more preferably more than 80%, more preferably more than 90% of the phospholipid component, based on its total mass.
  • the polar lipid composition of the present invention contains phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipid PI and sphingomyelin SM.
  • the phospholipids comprise 25-35% phosphatidylcholine PC, 20-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, 10-25% sphingomyelin SM, based on the total mass of phospholipids.
  • the preferred PC content is 28-33%
  • the preferred PE content is 23-30%
  • the preferred PI content is 15-20%
  • the preferred SM content is 10-15%.
  • the content of PC is 31-32%
  • the content of PE is 26-27%
  • the content of PI is 16.5-17.5%
  • the content of SM is 12-13%.
  • Sterols are also included in the polar lipid compositions of the present invention.
  • the sterol may be cholesterol and/or phytosterol, preferably a mixture of cholesterol and phytosterol.
  • the sterol content of the polar lipid composition may be 8-40%, for example 20-37%, based on the total mass of the lipid composition.
  • the mass ratio of cholesterol and phytosterol may be 0.2-0.6, preferably 0.25-0.58.
  • the polar lipid composition contains a phospholipid and a sterol. More specifically, some polar lipid compositions of the present invention contain phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipids PI and sphingomyelin SM as well as cholesterol and phytosterols.
  • the content of phosphatidylcholine is 25-35%, preferably 28-33%, the content of phosphatidylethanolamine is 20-35%, preferably 23-30%, the content of inositol phospholipids
  • the content of sphingomyelin is 10-30%, preferably 15-20%, the content of sphingomyelin is 10-25%, preferably 10-15%; based on the total mass of the polar lipid composition, the sum of the content of cholesterol and phytosterol It is 8-40%, preferably 20-37%, and the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.
  • the polar lipid compositions of the present invention may be provided by employing a mixture of one or more vegetable phospholipid products and one or more animal phospholipid products.
  • the vegetable phospholipid product contains sunflower phospholipid or soybean phospholipid
  • the animal phospholipid product contains cheese powder, MFGM, milk concentrated phospholipid powder or milk sphingomyelin.
  • the mass ratio of vegetable phospholipids to animal phospholipids is 0.1-2:1.
  • the polar lipid compositions of the present invention contain sunflower phospholipids and cheese powder (preferably bovine cheese powder).
  • the mass ratio of animal phospholipid product to vegetable phospholipid product may be in the range of (9-12):1.
  • the present invention also provides an oil and fat composition for use in a nutritional composition.
  • the saturated fatty acid (SFA) content is less than or equal to 45%
  • the monounsaturated fatty acid (MUFA) content is less than or equal to 50%
  • the polyunsaturated fatty acid (MUFA) content is less than or equal to 50%.
  • Saturated fatty acid (PUFA) content ⁇ 30%.
  • the content of SFA can be in the range of 32-45%, preferably in the range of 32-38% or 38-45%; the content of monounsaturated fatty acid can be in the range of 25-50% , preferably 30-45%, more preferably 38-45%; polyunsaturated fatty acid content may be in the range of 15-30%, preferably 20-25% or 18-23%.
  • the fatty acid composition of the oil and fat composition of the present invention contains oleic acid, palmitic acid and linoleic acid.
  • the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%; the content of palmitic acid is 18-25%, preferably 19- 23%; the content of linoleic acid is 10-25%, preferably 13-20%, more preferably 16-20%.
  • 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).
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is at least 30%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is 30-60%, preferably 30-55%.
  • the oil and fat composition of the present invention may contain one or more of modified (eg, transesterified and/or fractionated) fats and oils of vegetable origin, animal origin and microorganisms or non-modified fats and oils.
  • the vegetable-derived oil may be a seed oil, including but not limited to soybean oil, coconut oil, rice oil, canola oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic acid
  • the animal-derived fats and oils include one of cow's milk-derived fats and oils, goat's milk-derived fats and oils, buffalo milk-derived fats and oils, camel milk-derived oils and fats, aquatic animal-derived fats and oils (such as fish oil and krill oil) or A variety of, and one or more of the oil in cow milk protein, the oil in goat milk protein, the oil in buffalo milk protein, and the oil in camel milk protein.
  • Microbial-derived oils include one or more of algal oil and fungal oil.
  • the oil and fat compositions of the present invention comprise rice oil, structured fat, cow's milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil one or more of.
  • the oil and fat composition of the present invention contains structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and optionally rice oil, soybean oil, milk fat and sunflower oil one or more of.
  • the structural lipid is OPO structural lipid.
  • the oil and fat composition contains or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably ground, based on the total weight of the oil and fat composition, the content of rice oil is 13-17%, the content of structural lipid is 26-30%, the content of soybean oil is 18-22%, the content of coconut oil is 16-20%, the high oleic acid sunflower The content of seed 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 composition contains 15% Rice 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.
  • the oleaginous composition comprises or consists of structured fats, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil;
  • the oil and fat composition contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower Seed oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil and fat composition contains 43.2% of structured fats, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% flaxseed oil, 1% ARA oil and 1% DHA Algal oil.
  • the solid fat content of the oil and fat composition of the present invention at 30° C. does not exceed 7%, for example, between 5 and 6.5%.
  • oil and fat compositions of the present invention are particularly suitable for use in formulating the structured emulsions described herein.
  • the present invention also provides an oil phase composition comprising the polar lipid composition and oil composition described herein.
  • the oil phase composition contains 0.4-2.9%, preferably 0.4-1.8%, of the phospholipids in the polar lipid composition described herein, based on the total lipid mass contained in the oil phase composition .
  • the oil and fat composition comprises rice oil, structured fat, cow's milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil one or more of.
  • the oil and fat composition of the present invention contains structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and optionally rice oil, soybean oil, milk fat and sunflower oil one or more of.
  • the structural lipid is OPO structural lipid.
  • the oil and fat composition contains or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably ground, based on the total weight of the oil and fat composition, the content of rice oil is 13-17%, the content of structural lipid is 26-30%, the content of soybean oil is 18-22%, the content of coconut oil is 16-20%, the high oleic acid sunflower The content of seed 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 composition contains 15% Rice 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.
  • the oleaginous composition comprises or consists of structured fats, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil, and DHA algal oil;
  • the oil and fat composition contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower Seed oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil and fat composition contains 43.2% of structured fats, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% flaxseed oil, 1% ARA oil and 1% DHA Algal oil.
  • the oil phase composition contains a sterol.
  • the content of the sterol is 0.1-0.5%, preferably 0.15-0.30%, based on the total lipid of the oil phase composition.
  • the sterols contain cholesterol and phytosterols.
  • the mass ratio of cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.
  • the oil phase composition may also contain other ingredients conventionally added to the oil and fat composition, including emulsifiers and stabilizers.
  • the oil phase composition may contain 8-12% by weight of the total oil phase composition of an emulsifier, such as monoglycerides, lecithin, citric acid mono-diglycerides, or any combination thereof.
  • glycolipids may also be included in the oil phase compositions of the present invention.
  • Suitable glycolipids include, but are not limited to, glycolipids derived from microbial, algal, mammalian and plant cells, such as one or more of glyceroglycolipids, glycosphingolipids, rhamnolipids.
  • the glycolipid may be used in an amount of 3.0% or more based on the total mass of the oil phase composition.
  • the structured emulsions provided herein contain the oil phase compositions described herein, water-soluble ingredients, and water.
  • Water-soluble ingredients useful in the structured emulsions of the present invention may be those conventionally used in the art to prepare structured emulsions, including, but not limited to, proteins, carbohydrates, complex microbial minerals, and stabilizers.
  • Proteins can be those conventionally added to formula, including but not limited to whey protein, casein, soy protein, grain protein, and whey, casein, and whey protein derived from cow's or goat's milk. Partially or fully hydrolyzed protein of protein, protein of soy origin.
  • the soy-derived protein may be soy protein and/or pea protein.
  • Grain proteins include, but are not limited to, one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein. In the water-soluble component of the present invention, the protein content is usually 12-18%.
  • the protein in the water-soluble component can be derived from skim milk powder, whey protein powder, and cheese powder.
  • the structured emulsions of the present invention can be formulated using nonfat dry milk, whey protein powder and cheese powder known in the art for use in infant formula.
  • the preferred cheese powder is cow cheese powder.
  • Carbohydrates include digestible carbohydrates and indigestible carbohydrates.
  • Digestible carbohydrates are typically sugars conventionally added to formula milk, including but not limited to at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup.
  • Preferably, more than 60% of the digestible carbohydrates are lactose.
  • Indigestible carbohydrates are generally indigestible oligosaccharides including at least one of fructooligosaccharides, galactooligosaccharides, glucose oligosaccharides, xylo-oligosaccharides, mannose oligosaccharides, and cyclodextrin oligosaccharides.
  • the total content of digestible carbohydrates is usually 60-75%, preferably 60-70%, and the total content of indigestible carbohydrates is less than or equal to 10%.
  • the vitamins include one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C and biotin
  • the minerals include at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium. Choline and/or inositol may also be included in the complex microbial minerals. Generally, in the water-soluble component of the present invention, the content of complex microbial minerals is greater than 1.0%, preferably 1.2-3%.
  • the stabilizer may be a stabilizer conventionally added to formula milk powder, including but not limited to one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide kind.
  • the content of the stabilizer is usually 0.1-1%.
  • the water-soluble composition of the present invention comprises, by total mass, 12-18% protein, 60-75% digestible carbohydrate, 1-3% multivitamin mineral, 0.1-1% stable agents and ⁇ 10% non-digestible oligosaccharides.
  • the sum of the content of water-soluble components in the structured emulsion of the present invention may be 7-20%, such as 7-15% or 7-12%, based on its total mass.
  • the content of the oil phase composition in the structured emulsion of the present invention may be 2-6%, such as 2-4.5%, based on its total mass.
  • the structured emulsions of the present invention contain, by total mass, 2-6% oil phase composition, 7-20% water-soluble composition, and 74-92% (eg, 74-91%) water . In some embodiments, the structured emulsions of the present invention contain 2-4.5% of the oil phase composition, 7-12% of the water-soluble composition, and the balance water.
  • the structured emulsions of the present invention contain, based on the total weight of the structured emulsion: vegetable phospholipids, 0.01-0.15%; emulsifiers, 0.2-1.8%; oils, 1.5-5%, preferably 1.8-3.5% ; Skimmed Milk Powder, 1.5-3%; Whey Protein Powder, 0.5-1%; Cheese Powder (preferably Cow Cheese Powder), 0.1-0.4%; Carbohydrates, 4-7%; Multivitamin Minerals, 0.1-0.4% ; stabilizer, 0.04-0.08%; and 85-91% or balance water.
  • the structured emulsions of the present invention contain, based on the total weight of the structured emulsion: vegetable phospholipids, 0.004-0.15%; emulsifiers, 0.2-1.8%; oils, 1.5-5%, preferably 1.8-3.5% ; Skimmed Milk Powder, 1.5-3%; Whey Protein Powder, 0.5-1%; Animal Phospholipids, 0.01-0.1%; Carbohydrate, 4-7%; Multivitamin Mineral, 0.1-0.4%; Stabilizer, 0.04- 0.08%; and the balance of water.
  • the vegetable phospholipids are derived from vegetable phospholipid products.
  • the vegetable phospholipids are sunflower phospholipids and/or soybean phospholipids, preferably sunflower phospholipids.
  • the content of phosphatidylcholine (PC) is 25-35%
  • the content of phosphatidylethanolamine (PE) is 20-35%
  • the content of phosphatidylinositol (PI) was 10-25% and the content of sphingomyelin (SM) was 10-25%.
  • the structured emulsion contains sterol; preferably, the content of sterol is 0.2-0.3% based on the total lipid contained in the structured emulsion.
  • the sterols comprise cholesterol and phytosterols.
  • the mass ratio of the cholesterol to phytosterol is 0.2-0.6, preferably 0.25-0.58.
  • the oil and fat is the oil and fat composition described in any of the embodiments herein; the vegetable phospholipids, emulsifiers, carbohydrates, multivitamin minerals and stabilizers are described in any of the embodiments herein.
  • the saturated fatty acid content is ⁇ 45%, the monounsaturated fatty acid content is ⁇ 50%, and the polyunsaturated fatty acid content is ⁇ 30%.
  • the saturated fatty acid content is 32-45%, preferably 32-38%, based on the total mass of fatty acids.
  • the monounsaturated fatty acid content is 25-50%, preferably 30-45%, more preferably 38-45%, based on the total mass of fatty acids.
  • the polyunsaturated fatty acid content is 15-30%, preferably 18-23%, based on the total mass of fatty acids.
  • the solid fat content of the fat at 30°C does not exceed 7%.
  • 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).
  • the content of oleic acid is 25-45%, preferably 30-42%, more preferably 38-42%.
  • the content of palmitic acid is 18-25%, preferably 19-23%.
  • the ratio of 2-position palmitic acid to total palmitic acid in the oil is at least 30%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is 30-60%, preferably 30-55%.
  • the content of linoleic acid is 10-25%, preferably 13-20%, more preferably 16-20%.
  • the oil contains one or more of rice oil, structured fat, milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil .
  • the oil comprises structured fat, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and optionally one of rice oil, soybean oil, cow's milk fat and sunflower oil one or more.
  • the oil comprises or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably, Based on the total oil weight, the rice oil content is 13-17%, the structural fat content is 26-30%, the soybean oil content is 18-22%, the coconut oil content is 16-20%, and the high oleic sunflower oil content is 13-17%, linseed oil content is 1-3%, ARA oil content is 0.5-1.5%, DHA algae oil content is 0.5-1.5%; more preferably, the oil contains 15% rice oil, 28% OPO Structural Fats, 20% Soybean Oil, 18% Coconut Oil, 15% High Oleic Sunflower Oil, 2% Linseed Oil, 1% ARA Oil, and 1% DHA Algal Oil.
  • the fats and oils comprise or consist of structured fats, 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 oil, the oil contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower oil, 18-22% of sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil contains 43.2% structural fat, 9.6% milk fat , 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% sunflower oil, 3.6% linseed oil, 1% ARA oil and 1% DHA algal oil.
  • the structural lipid is OPO structural lipid.
  • the structured emulsion based on the total mass of the water-soluble components, comprises 12-18% protein, 60-75% digestible carbohydrates, 0.5% -3% multivitamin minerals and 0.1-1% stabilizers.
  • the preparation method of the structured emulsion of the present invention comprises the following steps:
  • the method further comprises step (4): sterilizing the emulsion.
  • the structured emulsion is a structured emulsion as described in any of the embodiments herein.
  • the oil-soluble components include phospholipids, oils and fats and other optional components (such as emulsifiers, glycolipids, etc.).
  • the phospholipids, oils, emulsifiers, glycolipids, etc. are preferably as described in any of the embodiments herein.
  • the mixture is stirred at a temperature of 35-60° C. to form an oil phase composition, that is, an oil phase.
  • the saturated fatty acid content is ⁇ 45 wt%
  • the monounsaturated fatty acid content is ⁇ 50 wt%
  • the polyunsaturated fatty acid content is ⁇ 30 wt%.
  • the saturated fatty acid content is 32-45 wt %, preferably 32-38 wt %.
  • the monounsaturated fatty acid content is 25-50 wt %, preferably 30-45 wt %, more preferably 38-45 wt %.
  • the polyunsaturated fatty acid content is 15-30 wt %, preferably 18-23 wt %, based on the total mass of fatty acids.
  • the solid fat content of the oil component at 30°C does not exceed 7%.
  • 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).
  • the content of oleic acid is 25-45 wt %, preferably 30-42 wt %, more preferably 38-42 wt %.
  • the content of palmitic acid is 18-25% by weight, preferably 19-23%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil component is at least 30 wt%.
  • the ratio of the 2-position palmitic acid to the total palmitic acid in the oil and fat composition is 30-60 wt %, preferably 30-55 wt %.
  • the content of linoleic acid is 10-25 wt %, preferably 13-20 wt %, more preferably 16-20 wt %.
  • the oil component contains one of rice oil, structured fat, milk fat, soybean oil, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil or variety.
  • the oil component comprises structured fats, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil, and optionally rice oil, soybean oil, milk fat and sunflower oil one or more of.
  • the oil comprises or consists of rice oil, structured fat, soybean oil, coconut oil, high oleic sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably, Based on the total weight of oil and fat components, the content of rice oil is 13-17%, the content of structural fat is 26-30%, the content of soybean oil is 18-22%, the content of coconut oil is 16-20%, and the content of high oleic sunflower oil is The content 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 component contains 15% rice 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.
  • the oil and fat component comprises or consists of structured fat, milk fat, coconut oil, high oleic sunflower oil, sunflower oil, linseed oil, ARA oil and DHA algal oil; preferably Ground, based on the total weight of the oil component, the oil component contains 41-45% structural fat, 8-11% milk fat, 5-8% coconut oil, 12-15% high oleic sunflower seeds oil, 18-22% sunflower oil, 2.5-4% linseed oil, 0.5-1.5% ARA oil and 0.5-1.5% DHA algal oil; more preferably, the oil component contains 43.2% Structural Fats, 9.6% Milk Fat, 7.2% Coconut Oil, 13.6% High Oleic Sunflower Oil, 20.8% Sunflower Oil, 3.6% Flaxseed Oil, 1% ARA Oil, and 1% DHA Algae Oil.
  • the structural lipid is OPO structural lipid.
  • water-soluble components such as protein source materials, carbohydrates, complex microbial minerals and stabilizers can be mixed with water, and stirred at 33-38 ° C (preferably in a water bath of this temperature) to form water.
  • the protein source material can be, for example, skimmed milk powder, whey protein powder, and cheese powder as described herein.
  • the vegetable phospholipid product is mixed and stirred with water, then the animal phospholipid product is added, and after stirring, the water-soluble component is added to obtain the water-phase composition.
  • water-soluble components such as proteins, carbohydrates, complex microbial minerals and stabilizers can be mixed with water, and stirred in a water bath below 35° C. to form an aqueous phase.
  • the oil phase composition and the water phase composition can be mixed, and then subjected to shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, One or more of sonication or self-emulsification.
  • the shear rate can be 3000-20000rpm, and the shear time can be 1-15min; preferably, the shear rate is 3000-10000rpm, and the shear time is 1-5min; when ultrasonic emulsification is used, the ultrasonic power
  • the density can be 60-300W/cm2, and the ultrasonic treatment time can be 1-20min.
  • the oil phase composition and the water phase composition may be mixed, and then subjected to shearing, and/or homogenization, and/or microfluidic emulsification.
  • the shear rate is 3000-20000rpm; the shearing time is 1-15min; the microjet pressure is 10-500 bar, and the cycle is more than 3 times; the homogenization pressure is 10-500 bar, and the cycle is more than 3 times.
  • the oil phase composition and the water phase composition are not mixed or are subjected to dual-channel or multi-channel microfluidic treatment after being mixed.
  • the oil phase and the water phase are mixed at a temperature of 33-38° C. (eg, placed in a water bath at this temperature), and stirred within 20 min, and then sheared and homogenized .
  • the shear rate is less than or equal to 4000 rpm, and the shearing time is between 1 and 5 minutes; the homogenization pressure is less than or equal to 20 bar, and 1-5 times of homogenization can be performed.
  • the oil and water phases are combined in a water bath below 35°C.
  • the oil phase composition and the water phase are mixed at room temperature, then sheared and homogenized; preferably, the shear rate is ⁇ 8000 rpm, and the homogenization pressure of the homogenization is ⁇ 150 bar.
  • the sterilization may be pasteurization, high pressure instantaneous sterilization or high pressure sterilization.
  • the primary emulsion is pasteurized by incubating at 60-85°C for 15 seconds to 30 minutes.
  • the emulsion obtained in step (3) is incubated at 110-140° C. for 1-30 seconds, thereby performing high temperature instantaneous sterilization.
  • the emulsion obtained in step (3) can be kept under pressure of 100-600 MPa for 5-30 min, so as to carry out ultra-high pressure sterilization.
  • the present invention also provides a method for preparing a food composition, the method comprising the steps of: (1) providing the emulsion of the present invention; (2) drying the emulsion in step (1).
  • Drying methods include, but are not limited to, one or more of conventional high temperature spray drying, electrostatic low temperature spray drying, vacuum freeze drying and cold air spray drying.
  • the structured emulsion is dried using a spray drying method.
  • the inlet air temperature of spray drying can be 120-200°C, and the outlet air temperature can be 60-110°C.
  • the inlet air temperature of cold air spray drying is 70-110°C, and the outlet air temperature is 35-50°C.
  • the present invention also provides a dry powder, which is a powder obtained by drying the structured emulsion of the present invention, ie, the food composition described above.
  • the food composition of the present invention contains: oil and fat, 15-30%; phospholipid component, 0.05-1.0%, preferably 0.1-0.5%; protein component, 20-28 %; Carbohydrate, 40-55%; Stabilizer, 0.1-0.8%; Multivitamin Mineral, 0.8-2.0%; and Emulsifier, 2-4%.
  • the food composition of the present invention contains: oil component, 15-30%; phospholipid component, 0.05-1%, preferably 0.1-0.5%; protein component, 20 -28%; Carbohydrates, 40-55%; Stabilizers, 0.1-0.8%; and Emulsifiers, 1-3%.
  • the oil is the oil and fat composition according to any embodiment of the present invention; preferably, the phospholipid component is the polar lipid composition according to any embodiment of the present invention; preferably, the The protein components are skimmed milk powder, whey protein powder and cheese powder. It will be appreciated that cheese powder contains sphingomyelin, which in the context of the present invention belongs to the phospholipid component.
  • the food composition of the present invention contains, based on its total mass: fats and oils, 15-30%; vegetable phospholipids, 0.05-0.3%; skim milk powder, 13-18%; whey protein powder, 5 -8%; Cheese Powder, 0.8-2.5%; Carbohydrate, 40-55%; Stabilizer, 0.1-0.8%; Multivitamin Mineral, 0.8-2.0%; and Emulsifier, 2-4%.
  • the dry powder of the present invention is a milk powder.
  • the present invention also provides a water-reconstituted milk, which contains the dry powder (milk powder) of the present invention, which is prepared by dissolving the dry powder with water.
  • the present invention also provides a food composition, characterized in that the food composition comprises the polar lipid composition of the present invention; or the oil and fat composition of the present invention; or the oil phase composition; or the structured emulsion of the present invention; or the structured emulsion prepared by the method of the present invention; or the food composition of the present invention; or the method of the present invention The prepared food composition.
  • the food composition is in the form of an emulsion or a powder.
  • the food composition may also be in the form of a tablet, or a block, or a capsule, or a pill, or a semi-emulsion.
  • the food composition is a nutritional fortifier.
  • the food composition of the present invention can be used as a food product or food supplement or in the manufacture of a food product (or food product) or food supplement. Accordingly, the present invention relates to food products or food supplements comprising or consisting essentially of (or comprising an emulsion formed by redispersion of) the food composition of the present invention.
  • the food product can be consumed by different groups including, but not limited to, mammals, ruminants, birds and humans.
  • a method for preparing a food product or a food supplement comprises adding the food composition of the present invention to the preparation material of the food product or food supplement during the preparation process.
  • the food compositions of the present invention can be mixed with one or more food ingredients and/or supplements to prepare the food products or food supplements of the present invention.
  • Food products or food supplements can be used directly or mixed with an aqueous medium prior to use.
  • the aqueous medium can be water, milk (such as whole, half or skim milk), yogurt, beverages (such as soft drinks such as fruit juices), soy milk beverages, rice beverages, plant based beverages, milkshakes, coffee or tea.
  • the food product of the present invention is a formula.
  • the present invention also provides a method for promoting digestion and absorption of an animal, the method comprising using the food product or food supplement of the present invention as a part or all of the food ingested by the animal.
  • the present invention also provides the polar lipid compositions, oil compositions, oil phase compositions, structured emulsions, food compositions, food compositions, food products and food additives described in the present invention in the preparation of animal products that promote digestion and absorption by animals. application in food.
  • the animals include mammals, ruminants.
  • the mammals include humans.
  • the human includes infants, pregnant women, middle-aged and elderly people, and immunocompromised people.
  • the food is a formula.
  • the detection methods used in the embodiments and comparative examples of the present invention are as follows.
  • Determination of solid fat in oil and fat composition The fat is melted at 60 °C, transferred to the solid fat tube provided with the instrument, and then placed in a water bath at 25 °C to 35 °C for heat preservation ⁇ 20min, using Bruker's MiniSPEC MQ20 solid fat analysis The instrument determines the solid fat content of the oil and fat composition. Repeat three times and the results are averaged.
  • Emulsion stability analysis The TURBISCAN LAB all-around stability analyzer was used to analyze the stability of the emulsion at 40°C. Parameter setting: temperature: 40°C, scanning frequency: 5min/time, detection time: 6h. The time-dependent thermodynamic instability index (TSI) of the emulsion and the peak thickness at the top of the emulsion were recorded.
  • TSI thermodynamic instability index
  • Determination of emulsion particle size Take 1 mL of the emulsion to be tested and add it to 4 mL of EDTA-SDS buffer (35 mM EDTA, 139 mM SDS, pH 7.00), and use a laser particle size analyzer (model LS13320, manufacturer Beckman, USA) to measure the particle size of the emulsion .
  • Gastric digestion stage take 20 mL of infant formula reconstituted milk and place it in a glass reactor with a water bath jacket, adjust the pH to 5.3, and add 45 mL of simulated gastric digestive juice (pepsin 650 U/mL, lipase 87 U/mL, NaTC 80 ⁇ M, NaCl 68mM, Tris 2mM, maleic acid 2mM, phospholipid 20 ⁇ M, pH 5.3), dropwise 0.25M NaOH to make the system pH constant at 5.3 (pH-STAT), react for 60min under magnetic stirring in a water bath at 37°C, record the consumed NaOH to calculate the molar content of free fatty acids (FFA).
  • FFA free fatty acids
  • Small intestine digestion stage use 1M NaOH to adjust the pH of gastric digestion solution to 6.6, add 97.5mL of simulated intestinal digestion solution (pancreatin 500USP/mL, NaTC 2mM, NaCl 150mM, Tris 2mM, maleic acid 2mM, phospholipid 0.18mM, pH 6.6), dropwise 0.25M NaOH to make the pH of the system constant at 6.6 (pH-STAT), react for 120 min under magnetic stirring in a 37°C water bath, record the consumed NaOH to calculate the molar content of free fatty acid (FFA).
  • FFA free fatty acid
  • Liquid lipid enzymatic hydrolysis degree represents the release percentage of free fatty acid (FFA) of triglyceride in the initial emulsion, which can be calculated by the following formula:
  • LD lipid enzymatic hydrolysis degree (%)
  • FFA free fatty acid content (mol, obtained from the molar amount of NaOH consumed)
  • MMeq average molecular weight of emulsion triglycerides (g/mol)
  • FC fat concentration (g /mL)
  • V emulsion volume.
  • Whey protein concentrate powder New Zealand Fonterra;
  • Lactose American Leprino Foods
  • Vegetable oil Shanghai Kerry Food Industry Co., Ltd.;
  • DHA algal oil Jiabiyou Biotechnology (Wuhan) Co., Ltd.;
  • ARA single cell oil Jiabiyou Biotechnology (Wuhan) Co., Ltd.;
  • Locust bean gum DuPont, USA;
  • Carrageenan Danisco, USA
  • Vitamin and mineral premix provided by Yili Group;
  • Cow cheese powder New Zealand Fonterra, model Lipid-100.
  • Step (1) Weigh 0.22g sunflower lecithin, 3.96g monoglyceride, 33.2g oil-(15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower Seed oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Example 1.
  • Step (1) Weigh 0.11g sunflower phospholipid, 3.96g monoglyceride, 33.2g oil-(15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic acid sunflower) Seed oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 1.3g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 871.55g of water, and stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, the homogenization conditions are: 20 bar, homogeneous 3 times; and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Example 2.
  • Step (1) Weigh 0.22g sunflower phospholipid, 2.4g monoglyceride, 20g oil-(15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower seed Oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 884.99g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Example 3.
  • Step (1) Weigh 0.22g sunflower lecithin, 3.96g monoglyceride, 33.2g oil-(15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower Seed oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) the oil phase and the water phase are mixed, then sheared and homogenized, the shear rate is 10000rpm, the shearing time is 3min, and the homogenization conditions are: 200 bar, 3 times;
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Example 4.
  • Step (1) Weigh 0.22g sunflower lecithin, 3.96g monoglyceride, 33.2g oil-(15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower Seed oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Example 5;
  • Step (5) spray drying, the inlet air temperature is 170°C, and the outlet air temperature is 85°C, to obtain the spray-dried powder of the structured emulsion of Example 5.
  • Step (1) Weigh 0.22g sunflower phospholipid, 3.96g monoglyceride, 33.2g oil two (43.2% OPO structured fat, 9.6% milk fat, 7.2% coconut oil, 13.6% high oleic sunflower oil, 20.8% Sunflower oil, 3.6% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed, and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Example 6.
  • Step (1) Weigh 0.22g sunflower lecithin, 3.96g monoglyceride, 33.2g oil three (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic sunflower seeds) Oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example a.
  • Step (1) Weigh 0.11g sunflower lecithin, 3.96g monoglyceride, 33.2g oil three (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic acid sunflower seeds) Oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 1.3g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 871.55g of water, and stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example b.
  • Step (1) Weigh 0.22g sunflower phospholipid, 2.4g monoglyceride, 20g oil three (15% rice oil, 23% palm oil, 18% soybean oil, 18% coconut oil, 22% high oleic sunflower oil , 2% linseed oil, 1% ARA oil, 1% DHA algae oil), and stir in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 884.99g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example c.
  • Step (1) Weigh 0.22g sunflower lecithin, 3.96g monoglyceride, 33.2g oil-(15% rice oil, 28% OPO structural fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower Seed oil, 2% linseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skimmed milk powder, 8.8g whey protein powder, 61.0g lactose, 1.34g composite microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and 870.88g water were mixed, 35 Stir in a water bath below °C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example d.
  • Step (1) Weigh 3.96g monoglyceride, 33.2g fat-(15% rice oil, 28% OPO structured fat, 20% soybean oil, 18% coconut oil, 15% high oleic sunflower oil, 2% Flaxseed oil, 1% ARA oil, 1% DHA algae oil) were mixed and stirred in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 8.8g whey protein powder, 61.0g lactose, 1.34g composite microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and 871.1g water were mixed, 35 Stir in a water bath below °C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example e.
  • Step (1) Weigh 0.22g sunflower phospholipid, 3.96g monoglyceride, 33.2g soybean oil, mix, and stir in a water bath at 60°C to form an oil phase;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example f.
  • Step (1) Weigh 0.22g sunflower phospholipid, 3.96g monoglyceride, 33.2g fat four (40% palm stearin, 40% palm oil, 20% palm kernel oil), mix, and stir in a water bath at 60°C to form oil Mutually;
  • Step (2) 20g skim milk powder, 7.84g whey protein powder, 2.51g cow’s cheese powder, 60.1g lactose, 1.34g complex microbial minerals, 0.6g stabilizer (locust bean gum 0.45g, carrageenan 0.15g) and Mix 870.23g of water, stir in a water bath below 35°C to form an aqueous phase;
  • Step (3) mix the oil phase and the water phase, stir for 15min in a 35°C water bath, then shear and homogenize, the shear rate is 3000rpm, the shear time is 3min, and the homogenization conditions are: 20 bar, 3 times ;and
  • Step (4) the emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization, and cooled to room temperature to obtain the structured emulsion of Comparative Example g.
  • Examples 1-4 and Example 6 are structured emulsions prepared according to the present invention, and Example 5 is carried out on the basis of Example 1.
  • the spray-dried product; the difference of Comparative Example a compared to Example 1, Comparative Example b compared to Example 2, and Comparative Example c compared to Example 3 is that the Sn-2 palmitic acid content in the fatty acid composition is significantly lower than the present invention;
  • Comparative example d is on the basis of Example 1 without adding sphingomyelin (1% of sphingomyelin shown in Table 1 is provided by the raw material of whey protein powder);
  • Comparative example e is on the basis of Example 1 without adding phospholipid (The 0.1% sphingomyelin shown in Table 1 is provided with the whey protein powder raw material) and cow cheese powder.
  • the PUFA in the oil and fat composition of Comparative Example f is much higher than the specified value of the present invention
  • SAFA content and SFC value of the oil and fat composition of Comparative Example g are higher than the specified value of the present invention.
  • Table 1 Oil phase composition content and composition in structured emulsions
  • Table 2 Options for Infant Formula Preparation Process and/or Spray Drying
  • Example/Comparative Example Water bath conditions before shearing shear condition Homogeneous conditions spray drying Example 1 35°C15min 3000rpm, 3min 20 bar, 3 times / Example 2 35°C15min 3000rpm, 3min 20 bar, 3 times / Example 3 35°C15min 3000rpm, 3min 20 bar, 3 times / Example 4 / 10000rpm, 3min 200 bar, 3 times / Example 5 35°C15min 3000rpm, 3min 20 bar, 3 times Inlet air 170°C, outlet air 85°C Example 6 35°C15min 3000rpm, 3min 20 bar, 3 times / Comparative example a 35°C15min 3000rpm, 3min 20 bar, 3 times / Comparative example b 35°C15min 3000rpm, 3min 20 bar, 3 times / Comparative example c 35°C15min 3000rpm, 3min 20 bar, 3 times / Comparative example d 35°C15min 3000rpm, 3min 20 bar, 3 times /
  • Example/Comparative Example 6h TSI index Top peak thickness/mm Example 1 4.8 ⁇ 0.4 2.2 ⁇ 0.3
  • Example 2 10.8 ⁇ 1.1 3.8 ⁇ 0.7
  • Example 3 5.5 ⁇ 0.6 2.6 ⁇ 0.4
  • Example 4 1.8 ⁇ 0.2 1.6 ⁇ 0.1
  • Example 5 (water reconstituted milk) 8.7 ⁇ 0.7 3.1 ⁇ 0.7
  • Example 6 7.8 ⁇ 0.7 2.6 ⁇ 0.2
  • Comparative example b 10.1 ⁇ 0.9 4.5 ⁇ 0.5
  • Comparative example c 4.1 ⁇ 0.6 2.3 ⁇ 0.5
  • Comparative example d 4.9 ⁇ 0.3 2.1 ⁇ 0.1
  • Comparative example f 8.5 ⁇ 0.7 2.5 ⁇ 0.3 Comparative example g 33.5 ⁇ 5.8 7.4 ⁇ 1.2
  • the kinetic instability index can intuitively reflect the stability of the emulsion.
  • the emulsion generally floats to varying degrees during storage, and a cheese layer of a certain thickness is formed on the top of the emulsion.
  • the higher the peak thickness at the top of the emulsion the greater the degree of emulsion floating, and the worse the emulsion stability, and vice versa.
  • the structured emulsion and water-reconstituted emulsion prepared by the present invention have a TSI index of less than 11 when stored at 40° C. for 6 hours, and the top peak thicknesses are all It is less than 4.0mm, indicating that the structured emulsion and its powder reconstituted emulsion prepared by the present invention have good emulsion stability (Examples 1-3 and 5-6).
  • Example 1 0 5.39 5.39 5.39 58.91 66.40 70.27 75.89
  • Example 2 0 5.43 5.43 5.84 63.13 67.40 70.38 75.09
  • Example 3 0 5.75 6.08 6.07 60.84 64.17 68.94 77.28
  • Example 4 0 5.17 5.61 5.61 60.64 64.62 67.85 73.41
  • Example 5 0 6.4 6.4 6.4 60.55 66.62 70.31 78.79
  • Example 6 0 5.81 6.87 6.87 62.05 67.10 71.23 79.84 Comparative example a 0 5.65 5.65 5.65 52.71 56.62 60.71 65.50
  • Comparative example b 0 4.87 4.87 4.87 53.00 57.35 62.79 65.65 Comparative example c 0 5.27 5.27 5.27 53.96 59.47 63.00 66.63 Comparative example d 0 5.10 5.22 5.54 52.78 55.69 58.10 61.40 Comparative example e 0 4.41 4.53 4.98 51.54 54.94 57.54 60.66 Comparative example f 0 5.83 6.02 6.73 50.27 56.36 60.10 64.25 Comparative example g 0 4.22 4.22 4.22 12.84 16.61 19.08 19.19
  • Table 4 shows the changes of the lipid enzymatic hydrolysis degree of the structured emulsion or water reconstituted milk of the embodiment during the simulated digestion process of infants in vitro.
  • the enzymatic hydrolysis degree of all emulsions in the stomach was less than 7%, indicating that the emulsion lipids only had a very low degree of enzymatic hydrolysis in the stomach, and most of the lipid enzymatic hydrolysis occurred in the first 10 min.
  • the lipid enzymatic hydrolysis degrees of the structured emulsions of the present invention are all higher than those of the examples that are not within the scope of the present invention.
  • the lipid enzymatic hydrolysis degrees of the examples and comparative examples both rapidly reached 50% to 70% (except for the comparative example g) 30 minutes before the small intestine digestion, and then tended to level off. This indicated that the lipid enzymatic hydrolysis of the emulsion mainly occurred in the first 30 min of intestinal digestion.
  • the lipid enzymatic hydrolysis degree of the emulsion or water reconstituted milk prepared by the present invention reaches more than 73% (Example 1-6), which is significantly higher than that of other emulsions (60-67%). . It is indicated that the structured emulsion or powder prepared by the present invention can significantly improve the lipid digestion and absorption of infants and young children.
  • Comparative Example 1 Commercial formula milk powder (Meizan Lanzhen 1st stage infant formula milk powder, purchased from Tmall Meiyan solo store) Reconstituted milk 1: Weigh 13.7g Lanzhen 1st stage infant formula milk powder, dissolve in water, and make up to 100 mL of commercial formula milk powder reconstituted milk 1 was obtained.
  • Comparative Example 2 Commercial formula milk powder (Junlebao Super Gold Pack 1st stage infant formula, purchased from Tmall Junlebao subsidiary store) Reconstituted milk 2: Weigh 13.7g of Junlebao 1st stage formula milk powder, dissolve in water, The volume was adjusted to 100 mL to obtain commercial formula milk powder reconstituted milk 2.
  • Comparative Example 3 Amallon infant formula (Amallon-1 series, purchased from a store in Denmark).
  • Comparative Example 4 Abbott Stage 1 infant formula (Similac series, purchased from a shopping mall in Las Vegas, USA).
  • Comparative Example 5 Breast milk (taken from a donor, Shanghai, 28-35 years old).
  • Whey protein concentrate powder New Zealand Fonterra;
  • Lactose American Leprino Foods
  • Sunflower phospholipid Yihai Kerry, phospholipid content 54%;
  • Soybean lecithin Yihai Kerry, the content of sunflower lecithin is 52%;
  • Vegetable oil Shanghai Kerry Food Industry Co., Ltd.;
  • DHA algal oil Jiabiyou Biotechnology (Wuhan) Co., Ltd.;
  • ARA single cell oil Jiabiyou Biotechnology (Wuhan) Co., Ltd.;
  • Locust bean gum DuPont, USA;
  • Carrageenan Danisco, USA
  • Vitamin Mineral Premix DSM Corporation
  • MFGM Denmark Ala Foodstuffs Company, with a phospholipid content of 7.2%;
  • Step (1) Weigh monoglyceride and oil according to Table 7 and Table 9, mix monoglyceride and oil, and stir in a water bath at 60° C. to form an oil phase.
  • Step (2) Weigh other materials according to Table 8, mix vegetable phospholipids and water, stir at room temperature for 2h, then add animal phospholipids, stir evenly, add protein, carbohydrates, oligosaccharides, multivitamin minerals and stabilizers, Stir in a water bath below 35°C to form an aqueous phase.
  • Step (3) mix oil phase and water phase, preferably, carry out low-speed shear homogenization and/or low-pressure homogenization;
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization. Cooling to room temperature yields the structured emulsion of the present invention.
  • the oil phase and the water phase are mixed under a water bath below 35°C for less than 20min, the shear rate of the low-speed shearing is less than or equal to 4000rpm, and the low-pressure homogeneous Homogenization pressure ⁇ 20bars.
  • Step (1) Weigh monoglyceride, vegetable phospholipid and oil according to Tables 7 and 9, mix monoglyceride, vegetable phospholipid and oil, and stir in a water bath at 60° C. to form an oil phase.
  • Step (2) Weigh other materials according to Table 8, first mix animal phospholipids with water, stir evenly, add protein, carbohydrates, oligosaccharides, multivitamin minerals and stabilizers, and stir in a water bath below 35°C to form water. Mutually.
  • Step (3) mix oil phase and water phase, preferably, carry out low-speed shear homogenization and/or low-pressure homogenization;
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization. Cooling to room temperature yields the structured emulsion of the present invention.
  • the oil phase and the water phase are mixed under a water bath below 35°C for less than 20min, the shear rate of the low-speed shearing is less than or equal to 4000rpm, and the low-pressure homogeneous Homogenization pressure ⁇ 20bars.
  • Step (1) According to Tables 7 and 9, weigh the monoglyceride and the oil, mix the monoglyceride and the oil, and stir in a water bath at 60° C. to form an oil phase.
  • Step (2) Weigh other materials according to Table 8, first disperse vegetable phospholipids in water, then add animal phospholipids, stir evenly, add protein, carbohydrates, oligosaccharides, multivitamin minerals and stabilizers, below 35°C The water bath was stirred to form an aqueous phase.
  • Step (3) mix oil phase and water phase, preferably, carry out low-speed shear homogenization and/or low-pressure homogenization;
  • Step (4) The emulsion is kept in a water bath at 65° C. for 30 minutes for pasteurization. Cooling to room temperature yields the structured emulsion of the present invention.
  • the oil phase and the water phase are mixed under a water bath below 35°C for less than 20min, the shear rate of the low-speed shearing is less than or equal to 4000rpm, and the low-pressure homogeneous Homogenization pressure ⁇ 20bars.
  • Comparative Example 9a (same as Comparative Example 3): Amallon infant formula (Amallon-1 series, purchased from a store in Denmark).
  • Comparative Example 10a (same as Comparative Example 4): Abbott Stage 1 infant formula (Similac series, purchased from a shopping mall in Las Vegas, USA).
  • Comparative Example 11a Breast milk (taken from a donor, Shanghai, 28-35 years old).
  • Example 1a 0 5.51 5.51 5.51 62.41 65.12 68.71 70.65
  • Example 2a 0 5.32 5.32 5.32 5.32 61.56 64.87 68.48 69.29
  • Example 3a 0 5.27 5.27 5.27 61.79 65.99 68.72 70.21
  • Example 4a 0 5.25 5.25 5.25 61.90 64.56 7.92 69.81 Comparative Example 1a 0 5.22 5.22 5.22 54.03 57.29 58.26 60.43 Comparative Example 2a 0 5.31 5.31 5.31 54.45 57.97 59.47 61.03 Comparative Example 3a 0 5.23 5.23 5.23 61.12 64.09 66.31 68.32 Comparative Example 4a 0 5.09 5.09 5.09 56.81 59.98 61.72 63.21 Comparative Example 5a 0 5.14 5.14 5.14 54.21 56.09 58.98 60.92
  • Table 11 Infant formula or water reconstituted milk stability analysis (40°C)
  • Example/Comparative Example 6h TSI index Top peak thickness/mm Example 1a 6.0 ⁇ 0.4 2.2 ⁇ 0.2
  • Example 2a 6.4 ⁇ 0.2 2.4 ⁇ 0.3
  • Example 3a 6.4 ⁇ 0.3 2.3 ⁇ 0.3
  • Example 4a 6.3 ⁇ 0.3 2.2 ⁇ 0.3 Comparative Example 1a 6.0 ⁇ 0.3 2.5 ⁇ 0.1 Comparative Example 2a 6.3 ⁇ 0.4 2.3 ⁇ 0.4 Comparative Example 3a 14.3 ⁇ 0.4 4.3 ⁇ 0.2 Comparative Example 4a 5.8 ⁇ 0.3 2.0 ⁇ 0.2 Comparative Example 5a 6.4 ⁇ 0.3 2.4 ⁇ 0.3 Comparative Example 6a 6.3 ⁇ 0.4 2.3 ⁇ 0.3 Comparative Example 7a 6.1 ⁇ 0.3 2.2 ⁇ 0.2 Comparative Example 8a 6.2 ⁇ 0.4 2.3 ⁇ 0.3 Comparative Example 9a 3.5 ⁇ 0.4 2.0 ⁇ 0.2 Comparative Example 10a 2.3 ⁇ 0.1 2.0 ⁇ 0.1 Comparative Example 11a 42 ⁇ 6.8 8.8 ⁇ 1.3
  • the kinetic instability index can intuitively reflect the stability of the emulsion.
  • the emulsion generally floats to varying degrees during storage, and a creaming layer of a certain thickness is formed on the top of the emulsion.
  • the higher the peak thickness at the top of the emulsion the greater the degree of emulsion floating, and the worse the emulsion stability, and vice versa.
  • the structured milk prepared in Examples 1a-4a, Comparative Examples 1a-2a, Comparative Examples 4a-8a and the water-reconstituted milk obtained in Comparative Examples 9a-10a, TSI stored at 40°C for 6 hours The index is less than 10, and its top peak thickness is less than 3.0mm, while the TSI value of the structured milk prepared in Comparative Example 3a is 14.3, and its top peak thickness is 4.3 mm, indicating that the structured milk prepared in Comparative Example 3a is stable. Poor sex.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Physiology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biomedical Technology (AREA)
  • Botany (AREA)
  • Pediatric Medicine (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Thermotherapy And Cooling Therapy Devices (AREA)

Abstract

一种结构化乳液，所述结构化乳液包括：油相组合物2-6%；水溶性组合物7-20%；水74-92%。所述油相组合物的脂肪酸组成中，饱和脂肪酸含量≤45%，单不饱和脂肪酸含量≤50%，多不饱和脂肪酸含量≤30%；所述油相组合物含有以总脂质质量计0.4-2.9%的磷脂。

Description

一种结构化乳液 技术领域
本发明属于配方食品领域，具体涉及配方结构化乳液。
背景技术
研究表明，乳脂肪球的颗粒大小和脂质组成会显著影响脂质酶解和营养代谢(Michalski，M.C.，Briard，V.，Michel，F.，et al.Journal ofDairy Science，2005，88，1927-1940；Gallier，S.，Vocking，K.，Post，J.A.，et al.Colloids SurfB Biointerfaces，2015，136，329-39)。天然存在的母乳的乳脂肪球的结构如下：甘油三酯被5-20nm厚的磷脂三分子膜包裹，而该磷脂膜是由磷脂、糖蛋白、糖脂和胆固醇组成；乳脂肪球粒径范围为0.1-12微米，平均粒径为4.2微米。该结构使得脂肪酶能够比较容易进入乳脂肪球，与内部的甘油三酯结合，因此母乳会有较快的脂质酶解速率和较短的胃排空时间(Lopez C，Ménard O.Colloids Surf B，2011，83：29-41)。然而，传统婴儿配方奶粉复原乳的脂肪球虽然有较小的粒径和较大的比表面积，但是其外周被一层致密的蛋白质膜覆盖，膜的厚度比较厚，达到20-100纳米；脂肪酶若要与内部的甘油三酯结合，则需先将蛋白膜酶解，因此传统的婴儿配方奶粉会有相对较慢的脂质酶解速率和较长的胃排空时间。
现有的有关含磷脂组分的微米级婴儿配方乳液及结构化乳脂肪球的制备的专利或专利申请主要关注对乳脂肪球中磷脂含量、鞘磷脂和胆固醇含量的保护，以及对脂肪酸中长链多不饱和脂肪酸(LC-PUFA)和中链脂肪酸(MCFA)的保护。Nutricia的两项重要专利申请WO2016/163883 A2和US2018/0092376 A1公开了一种含微米级脂肪球配方奶粉的制备方法。该方法以乳脂肪球膜蛋白或黄油粉来源的磷脂作为乳化剂，采用低速剪切、低压均质制备得到粒径为2-6微米的大颗粒乳脂肪球。该脂肪球中的脂肪被含磷脂、蛋白和胆固醇的磷脂单分子膜包裹，具有能够促进婴幼儿餐后脂质吸收、促进婴幼儿胃排空和控制体重等功效。美赞臣的专利申请US20170231262A1公开了一种含特定粒径和脂肪酸组成的结构化脂肪球的营养组合物及其用途，该结构化脂肪球为由磷脂、胆固醇和膜蛋白以及含一定量反式脂肪酸、支链脂肪酸和共轭亚油酸的油脂所组成的粒径为2-13μm脂肪球，具有促进脂质消化和促进肠胃蠕动的功效。但是，关于甾醇(尤其是植物甾醇)以及磷脂组成(PC、PI、PE、PS和SM)对婴儿配方乳液的脂质酶解和吸收的影响还未见报道。
发明内容
本发明第一方面提供一种用于配方食品的极性脂质组合物，以所述极性脂质组合物的总质量计，所述极性脂质组合物中包含60％以上、优选90％以上的磷脂；以所述磷脂的总质量计，所述磷脂包含25-35％磷脂酰胆碱PC、20-35％磷脂酰乙醇胺PE、10-30％肌醇磷脂PI和10-25％鞘磷脂SM。
在一个或多个实施方案中，所述极性脂质组合物中还包含甾醇，或所述极性脂质组合物由磷脂和甾醇组成。
在一个或多个实施方案中，以脂质组合物的总质量计，所述极性脂质组合物中甾醇的含量为8-40％，优选20-37％。
在一个或多个实施方案中，所述甾醇包含胆固醇和植物甾醇。
在一个或多个实施方案中，所述胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58。
在一个或多个实施方案中，所述磷脂为植物来源磷脂和动物来源磷脂中的一种或多种。
在一个或多个实施方案中，所述植物来源磷脂包含大豆来源磷脂、葵花籽来源磷脂、菜籽来源磷脂、花生来源磷脂、稻米来源磷脂、米糠来源磷脂、芝麻来源磷脂、亚麻籽来源磷脂、红花籽来源磷脂、棕榈籽来源磷脂、油茶籽来源磷脂中的一种或多种。
在一个或多个实施方案中，所述动物来源磷脂包含哺乳动物来源磷脂、反刍动物来源磷脂、水产动物来源磷脂和禽类来源磷脂中的一种或多种。
在一个或多个实施方案中，所述动物为水产动物，包括鱼、虾和贝类。
在一个或多个实施方案中，所述鱼包括黄鱼。
本发明的第二方面提供一种油脂组合物，所述油脂组合物的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45％，单不饱和脂肪酸含量≤50％，多不饱和脂肪酸含量≤30％。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，以脂肪酸的总质量计，所述饱和脂肪酸含量为32-45％，优选32-38％。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，以脂肪酸的总质量计，所述单不饱和脂肪酸含量为25-50％，优选30-45％，更优选38-45％。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，以脂肪酸的总质量计，所述多不饱和脂肪酸含量15-30％，优选18-23％。
在一个或多个实施方案中，所述油脂组合物在30℃下的固体脂肪含量不超过7％。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，油酸的含量为25-45％，优选30-42％，更优选38-42％。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，棕榈酸的含量为18-25％，优选19-23％。
在一个或多个实施方案中，所述油脂组合物中2位棕榈酸占总棕榈酸的比值至少为30％。优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值为30-60％，优选30-55％。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，亚油酸的含量为10-25％，优选13-20％，更优选16-20％。
在一个或多个实施方案中，所述油脂组合物包含植物来源、动物来源和微生物来源的改性或非改性油脂中的一种或多种。
在一个或多个实施方案中，所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂。
在一个或多个实施方案中，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油、棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种。
在一个或多个实施方案中，所述改性包括酯交换和/或分提。
在一个或多个实施方案中，所述的动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如磷虾油和鱼油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂。
在一个或多个实施方案中，所述动物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述微生物来源的油脂选自藻油和真菌油中的一种或多种。
在一个或多个实施方案中，所述微生物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述油脂组合物还包含至少一种选自藻油、鱼油、真菌油、微生物油和单细胞油的DHA和ARA，其中，DHA或ARA的含量均不超过总脂质计3％。
在一个或多个实施方案中，所述油脂组合物含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。
在一个或多个实施方案中，所述油脂组合物含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。
在一个或多个实施方案中，所述油脂组合物含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂组合物含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。
在一个或多个实施方案中，所述油脂组合物含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，所述油脂组合物含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂组合物含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。优选地，所述结构脂为OPO结构脂。
本发明的第三方面，提供一种油相组合物，所述油相组合物包含本文任一实施方案所述的极性脂质组合物和油脂组合物。
在一个或多个实施方案中，所述油相组合物还含有乳化剂。
在一个或多个实施方案中，以油相组合物总重计，乳化剂的含量为8-12％。
在一个或多个实施方案中，所述乳化剂为单甘酯。
在一个或多个实施方案中，以油相组合物总重计，所述油相组合物含有0.4-2.9％、优选0.4-1.8％的磷脂。
本发明的第四方面提供一种结构化乳液，以所述结构化乳液的总质量计，所述结构化乳液包括：
本发明任一实施方案所述的油相组合物，2-6％；
水溶性组合物，7-20％；和
水，74-91％。
在一个或多个实施方案中，所述油相组合物的油脂的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45％，单不饱和脂肪酸含量≤50％，多不饱和脂肪酸含量≤30％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述饱和脂肪酸含量为32-45％，优选32-38％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述单不饱和脂肪酸含量为25-50％，优选30-45％，更优选38-45％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述多不饱和脂肪酸含量15-30％，优选18-23％。
在一个或多个实施方案中，所述油脂在30℃下的固体脂肪含量不超过7％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，油酸的含量为25-45％，优选30-42％，更优选38-42％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，棕榈酸的含量为18-25％，优选19-23％。
在一个或多个实施方案中，所述油脂中2位棕榈酸占总棕榈酸的比值至少为30％。优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值为30-60％，优选30-55％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，亚油酸的含量为10-25％，优选13-20％，更优选16-20％。
在一个或多个实施方案中，所述油脂包含植物来源、动物来源和微生物来源的改性或非改性油脂中的一种或多种。
在一个或多个实施方案中，所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂。
在一个或多个实施方案中，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油、棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种。
在一个或多个实施方案中，所述改性包括酯交换和/或分提。
在一个或多个实施方案中，所述的动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如磷虾油和鱼油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂。
在一个或多个实施方案中，所述动物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述微生物来源的油脂选自藻油和真菌油中的一种或多种。
在一个或多个实施方案中，所述微生物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述油脂还包含至少一种选自藻油、鱼油、真菌油、微生物油和单细胞油的DHA和ARA，其中，DHA或ARA的含量均不超过总脂质计3％。
在一个或多个实施方案中，所述油脂含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。
在一个或多个实施方案中，所述油脂含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。
在一个或多个实施方案中，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。在一个或多个实施方案中，所述油脂含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂总重计，所述油脂含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。优选地，所述结构脂为OPO结构脂。
在一个或多个实施方案中，以磷脂总重计，所述磷脂含25-35％的磷脂酰胆碱(PC)，20-35％的磷脂酰乙醇胺(PE)，10-25％的磷脂酰肌醇(PI)和10-25％的鞘磷脂(SM)。
在一个或多个实施方案中，以油相组合物的总质量计，所述结构化乳液包含至少0.1％的鞘磷脂。
在一个或多个实施方案中，所述结构化乳液还包含以总脂质重量计≤0.5％的甾醇。
在一个或多个实施方案中，所述甾醇包括胆固醇和植物甾醇，其中，胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58。
在一个或多个实施方案中，所述油相组合物中还包含糖脂。
在一个或多个实施方案中，所述糖脂包括来源于微生物、海藻、哺乳动物和植物细胞的甘油糖脂、鞘糖脂、鼠李糖脂中的一种或多种。
在一个或多个实施方案中，以水溶性组合物的总质量计，所述水溶性组合物包含12-18％蛋白质、60-75％可消化的碳水化合物、0.5-3％复合维生素矿物质、0.1-1％稳定剂和任选的≤10％不可消化的寡糖。
在一个或多个实施方案中，所述蛋白质选自下列蛋白质中的至少一种：牛乳或羊乳来源的乳清蛋白、酪蛋白、豆类来源的蛋白，谷物蛋白，以及牛乳或羊乳来源的乳清蛋白、酪蛋白、大豆来源的蛋白的部分水解或全水解蛋白。
在一个或多个实施方案中，所述豆类来源的蛋白选自大豆蛋白和/或豌豆蛋白。
在一个或多个实施方案中，所述谷物蛋白包含大米蛋白、米糠蛋白、小麦蛋白、黑麦蛋白、高粱蛋白、玉米蛋白和燕麦蛋白中的一种或多种。
在一个或多个实施方案中，所述可消化的碳水化合物选自乳糖、葡萄糖、半乳糖、麦芽糖、蔗糖、果糖、淀粉、麦芽糊精、葡萄糖浆和玉米糖浆中的至少一种；优选的，所述可消化的碳水化合物60％以上为乳糖。
在一个或多个实施方案中，所述稳定剂选自卡拉胶、刺槐豆胶、结冷胶、黄原胶、明胶、阿拉伯胶、大豆多糖中的至少一种。
在一个或多个实施方案中，所述不可消化的寡糖选自低聚果糖、低聚半乳糖、低聚葡萄糖、低聚木糖、低聚甘露糖和环糊精寡糖中的至少一种。
在一个或多个实施方案中，所述维生素矿物质包括维生素A、维生素D、维生素E、维生素K1、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、叶酸、泛酸、维生素C、生物素、钠、钾、铜、镁、铁、锌、锰、钙、磷、碘、氯、硒、胆碱、肌醇的至少一种。
本发明第五方面提供一种结构化乳液，以结构化乳液总重计，所述结构化乳液含有：
植物磷脂，0.01-0.15％；
乳化剂，0.2-1.8％；
油脂，1.5-5％；
脱脂奶粉，1.5-3％；
乳清蛋白粉，0.5-1％；
乳酪粉，0.1-0.4％；
碳水化合物，4-7％；
复合维生素矿物质，0.1-0.4％；
稳定剂，0.04-0.08％；和
水，85-91％或余量。
在一个或多个实施方案中，所述植物磷脂为葵磷脂和/或大豆磷脂，优选为葵磷脂。
在一个或多个实施方案中，所述结构化乳液中，以结构化乳液所含的磷脂总重计，磷脂酰胆碱(PC)的含量为25-35％，磷脂酰乙醇胺(PE)的含量为20-35％，磷脂酰肌醇(PI)的含量为10-25％和鞘磷脂(SM)的含量为10-25％。
在一个或多个实施方案中，所述结构化乳液含有甾醇；优选地，以结构化乳液所含总脂质计，甾醇的含量为0.2-0.3％。
在一个或多个实施方案中，所述甾醇包含胆固醇和植物甾醇。
在一个或多个实施方案中，所述胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58。
在一个或多个实施方案中，所述油脂的含量为1.8-3.5％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45％，单不饱和脂肪酸含量≤50％，多不饱和脂肪酸含量≤30％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述饱和脂肪酸含量为32-45％，优选32-38％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述单不饱和脂肪酸含量为25-50％，优选30-45％，更优选38-45％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述多不饱和脂肪酸含量15-30％，优选18-23％。
在一个或多个实施方案中，所述油脂在30℃下的固体脂肪含量不超过7％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，油酸的含量为25-45％，优选30-42％，更优选38-42％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，棕榈酸的含量为18-25％，优选19-23％。
在一个或多个实施方案中，所述油脂中2位棕榈酸占总棕榈酸的比值至少为30％。优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值为30-60％，优选30-55％。
在一个或多个实施方案中，所述油脂的脂肪酸组成中，亚油酸的含量为10-25％，优选13-20％，更优选16-20％。
在一个或多个实施方案中，所述油脂包含植物来源、动物来源和微生物来源的改性或非改性油脂中的一种或多种。
在一个或多个实施方案中，所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂。
在一个或多个实施方案中，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油、棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种。
在一个或多个实施方案中，所述改性包括酯交换和/或分提。
在一个或多个实施方案中，所述的动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如磷虾油和鱼油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂。
在一个或多个实施方案中，所述动物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述微生物来源的油脂选自藻油和真菌油中的一种或多种。
在一个或多个实施方案中，所述微生物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述油脂还包含至少一种选自藻油、鱼油、真菌油、微生物油和单细胞油的DHA和ARA，其中，DHA或ARA的含量均不超过总脂质计3％。
在一个或多个实施方案中，所述油脂含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。
在一个或多个实施方案中，所述油脂含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。
在一个或多个实施方案中，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。在一个或多个实施方案中，所述油脂含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂总重计，所述油脂含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。优选地，所述结构脂为OPO结构脂。
在一个或多个实施方案中，所述乳酪粉为牛乳酪粉。
在一个或多个实施方案中，所述碳水化合物选自乳糖、葡萄糖、半乳糖、麦芽糖、蔗糖、果糖、淀粉、麦芽糊精、葡萄糖浆和玉米糖浆中的至少一种；优选的，所述可消化的碳水化合物60％以上为乳糖。
在一个或多个实施方案中，所述稳定剂选自卡拉胶、刺槐豆胶、结冷胶、黄原胶、明胶、阿拉伯胶、大豆多糖中的至少一种。
在一个或多个实施方案中，所述维生素矿物质包括维生素A、维生素D、维生素E、维生素K1、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、叶酸、泛酸、维生素C、生物素、钠、钾、铜、镁、铁、锌、锰、钙、磷、碘、氯、硒、胆碱、肌醇的至少一种。
在一个或多个实施方案中，所述乳化剂为单甘脂。
在一个或多个实施方案中，所述结构化乳液中，油溶性组分的含量为2-6％，水溶性组分的含量为7-20％，水的含量为74-91％。
在一个或多个实施方案中，所述油溶性组分包括油脂、磷脂和乳化剂。
在一个或多个实施方案中，所述水溶性组分包括：蛋白质、碳水化合物、复合维生素矿物质和稳定剂。
在一个或多个实施方案中，以水溶性组分的总质量计，所述水溶性组分包含12-18％蛋白质、60-75％可消化的碳水化合物、0.5-3％复合维生素矿物质和0.1-1％稳定剂。
本发明的第六方面提供一种结构化乳液，以结构化乳液总重计，所述结构化乳液含有：植物磷脂，0.004-0.15％；乳化剂，0.2-1.8％；油脂组合物，1.5-5％、优选1.8-3.5％；脱脂奶粉，1.5-3％；乳清蛋白粉，0.5-1％；动物磷脂0.01-0.1％；碳水化合物，4-7％；复合维生素矿物质，0.1-0.4％；稳定剂，0.04-0.08％；和余量的水。
在一个或多个实施方案中，所述植物磷脂源自植物磷脂产品，所述植物磷脂产品为葵磷脂和/或大豆磷脂，优选为葵磷脂；优选地，所述结构化乳液中，以结构化乳液所含的磷脂总重计，磷脂酰胆碱(PC)的含量为25-35wt％，磷脂酰乙醇胺(PE)的含量为20-35wt％，磷脂酰肌醇(PI)的含量为10-25wt％和鞘磷脂(SM)的含量为10-25wt％。
在一个或多个实施方案中，所述结构化乳液含有甾醇；优选地，以结构化乳液所含总脂质计，甾醇的含量为0.2-0.3％；优选地，所述甾醇中的胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量＜45wt％，单不饱和脂肪酸含量＜50wt％，多不饱和脂肪酸含量＜30wt％；优 选地，所述油脂组分在30℃下的固体脂肪含量不超过7％；优选地，所述油脂组分的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，油酸的含量为25-45wt％，优选30-42wt％，更优选38-42wt％；棕榈酸的含量为18-25wt％，优选19-23％；亚油酸的含量为10-25wt％，优选13-20wt％，更优选16-20wt％。
在一个或多个实施方案中，所述油脂组合物中2位棕榈酸占总棕榈酸的比值至少为30wt％；优选为30-60wt％。
在一个或多个实施方案中，所述油脂组合物包含植物来源、动物来源和微生物来源的改性或非改性油脂中的一种或多种。
在一个或多个实施方案中，所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂。
在一个或多个实施方案中，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油、棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种。
在一个或多个实施方案中，所述改性包括酯交换和/或分提。
在一个或多个实施方案中，所述的动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如磷虾油和鱼油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂。
在一个或多个实施方案中，所述动物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述微生物来源的油脂选自藻油和真菌油中的一种或多种。
在一个或多个实施方案中，所述微生物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述油脂组合物还包含至少一种选自藻油、鱼油、真菌油、微生物油和单细胞油的DHA和ARA，其中，DHA或ARA的含量均不超过总脂质计3％。
在一个或多个实施方案中，所述油脂组合物含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种；优选地，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂组分总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％，更优选地，所述油脂组分含有15％稻米油、28％OPO结构脂、20％大 豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油；或优选地，所述油脂组分含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂组分总重计，所述油脂组分含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油，更优选地，所述油脂组分含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油；优选地，所述结构脂为OPO结构脂。
在一个或多个实施方案中，所述油脂组合物中还包含糖脂。
在一个或多个实施方案中，所述糖脂包括来源于微生物、海藻、哺乳动物和植物细胞的甘油糖脂、鞘糖脂、鼠李糖脂中的一种或多种。
在一个或多个实施方案中，以水溶性组合物的总质量计，所述水溶性组合物包含12-18wt％蛋白质、60-75wt％可消化的碳水化合物、大于1.0wt％、优选1.2-3wt％复合维生素矿物质、0.1-1wt％稳定剂和任选的≤10wt％不可消化的寡糖。
在一个或多个实施方案中，所述蛋白质选自下列蛋白质中的至少一种：牛乳或羊乳来源的乳清蛋白、酪蛋白、豆类来源的蛋白，谷物蛋白，以及牛乳或羊乳来源的乳清蛋白、酪蛋白、大豆来源的蛋白的部分水解或全水解蛋白。
在一个或多个实施方案中，所述豆类来源的蛋白选自大豆蛋白和/或豌豆蛋白。
优选地，所述谷物蛋白包含大米蛋白、米糠蛋白、小麦蛋白、黑麦蛋白、高粱蛋白、玉米蛋白和燕麦蛋白中的一种或多种。
在一个或多个实施方案中，所述可消化的碳水化合物选自乳糖、葡萄糖、半乳糖、麦芽糖、蔗糖、果糖、淀粉、麦芽糊精、葡萄糖浆和玉米糖浆中的至少一种；优选的，所述可消化的碳水化合物60％以上为乳糖。
在一个或多个实施方案中，所述稳定剂选自卡拉胶、刺槐豆胶、结冷胶、黄原胶、明胶、阿拉伯胶、大豆多糖中的至少一种。
在一个或多个实施方案中，所述不可消化的寡糖选自低聚果糖、低聚半乳糖、低聚葡萄糖、低聚木糖、低聚甘露糖和环糊精寡糖中的至少一种。
在一个或多个实施方案中，所述维生素矿物质包括维生素A、维生素D、维生素E、维生素K1、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、叶酸、泛酸、维生素C、生物素、钠、钾、铜、镁、铁、锌、锰、钙、磷、碘、氯、硒、胆碱、肌醇的至少一种。
本发明的第七方面提供一种结构化乳液的制备方法，所述结构化乳液的制备方法包含如下步骤：
(1)混合油溶性组分，提供油相组合物；
(2)混合水溶性组分与水混合，得到水相组合物；和
(3)将所述油相组合物和水相组合物乳化，得到所述结构化乳液。
在一个或多个实施方案中，所述方法还包括对乳液进行灭菌。
在一个或多个实施方案中，所述步骤(3)包括：混合所述油相组合物和水相，采用剪切乳化、胶体磨乳化、球磨机乳化、超声波乳化、膜乳化、微波乳化、声波乳化或自乳化中的一种或多种方式进行乳化。
在一个或多个实施方案中，采用剪切乳化，剪切速率为3000-20000rpm，剪切时间为1-15min；优选地，剪切速率为3000-10000rpm，剪切时间为1-5min。
在一个或多个实施方案中，采用超声波乳化，超声波功率密度为60-300W/cm 2，超声波处理时间为1-20min。
在一个或多个实施方案中，所述步骤(3)包括：混合所述油相组合物和所述水相，然后进行剪切，和/或均质，和/或微射流乳化。在一个或多个实施方案中，剪切速率为3000-20000rpm，剪切时间为1-15min；微射流压力为10-600巴，循环3次以上；均质压力为10-600巴，循环3次以上。
在一个或多个实施方案中，所述步骤(3)包括：混合所述油相组合物和所述水相后进行双通道或多通道微流体处理，或所述油相组合物和所述水相未经预混合而直接进行双通道或多通道微流体处理。
在一个或多个实施方案中，在33-38℃的温度下(如置于该温度的水浴中)混合所述油相组合物和所述水相，并搅拌20min以内，然后进行剪切和均质；优选地，所述剪切速率54000rpm，所述均质的均质压力≤20巴。
在一个或多个实施方案中，在室温混合所述油相组合物和所述水相，然后进行剪切和均质；优选地，所述剪切速率≥8000rpm，所述均质的均质压力≥150巴。
在一个或多个实施方案中，所述灭菌为巴氏灭菌或高温瞬时灭菌或超高压灭菌。
在一个或多个实施方案中，将初乳液在60℃-85℃保温15s-30min进行巴氏杀菌。
在一个或多个实施方案中，所述步骤(4)为将初乳液在110-140℃下保温1-30S进行高温瞬时灭菌。
在一个或多个实施方案中，所述步骤(4)为将初乳液在100-800MPa保压5-30min进行超高压灭菌。
在一个或多个实施方案中，所述步骤(1)为将磷脂与油脂组合物进行混合，60±5℃水浴搅拌，形成油相。
在一个或多个实施方案中，所述步骤(2)为将水溶性组分与水混合，，35℃以下水浴搅拌，形成水相；其中，所述水溶性组分包括蛋白质、碳水化合物、复合微生物矿物质和稳定剂。
在一个或多个实施方案中，所述结构化乳液如本发明第四方面和第五方面任一实施方案所述。
本发明的第八方面提供一种结构化乳液的制备方法，所述方法包含如下步骤：
(1)提供油相组合物；
(2)植物磷脂和水混合，之后加入动物磷脂，搅拌均匀后，加入水溶性成分得到水相组合物；
(3)将所述油相组合物和所述水相组合物乳化，得到所述结构化乳液。
在一个或多个实施方案中，所述方法还包括步骤(4)：将步骤(3)得到的将乳液进行灭菌。
在一个或多个实施方案中，所述水溶性物质包括蛋白质、碳水化合物、寡糖、复合维生素矿物质和稳定剂。
在一个或多个实施方案中，所述方法还包括对乳液进行灭菌。
在一个或多个实施方案中，所述步骤(2)包括：植物磷脂和水混合，室温搅拌2h，之后加入动物磷脂，搅拌均匀后，加入其他水溶性物质，35℃以下水浴搅拌，形成水相组合物。
在一个或多个实施方案中，所述步骤(3)包括：混合所述油相组合物和水相，采用剪切乳化、胶体磨乳化、球磨机乳化、超声波乳化、膜乳化、微波乳化、声波乳化或自乳化中的一种或多种方式进行乳化。
在一个或多个实施方案中，采用剪切乳化，剪切速率为3000-20000rpm，剪切时间为1-15min。
在一个或多个实施方案中，采用超声波乳化，超声波功率密度为60-300W/cm2，超声波处理时间为1-20min。
在一个或多个实施方案中，所述步骤(3)包括：混合所述油相组合物和所述水相，然后进行剪切，和/或均质，和/或微射流乳化。优选地，剪切速率为3000-20000rpm，剪切时间为1-15min；微射流压力为10-600bar，循环3次以上；均质压力为10-600bar，循环3次以上。
在一个或多个实施方案中，所述步骤(3)包括：混合所述油相组合物和所述水相后进行双通道或多通道微流体处理，或所述油相组合物和所述水相未经预混合而直接进行双通道或多通道微流体处理。
在一个或多个实施方案中，在35℃以下的水浴下混合所述油相组合物和所述水相，并搅拌20min以内，然后进行剪切和均质；优选地，所述剪切速率≤4000rpm，所述均质的均质压力≤20bars。
在一个或多个实施方案中，所述灭菌为巴氏灭菌或高温瞬时灭菌或超高压灭菌。
在一个或多个实施方案中，将乳液在60℃-85℃水浴条件下保温15s-30min进行巴氏杀菌。
在一个或多个实施方案中，所述步骤(4)为将乳液在110-140℃下保温1-30S进行高温瞬时灭菌。
在一个或多个实施方案中，所述步骤(4)为将乳液在100-800MPa保压5-30min进行超高压灭菌。
在一个或多个实施方案中，所述的步骤(3)中，油相和水相混合是在低于35℃水浴下搅拌少于20min。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45wt％，单不饱和脂肪酸含量≤50wt％，多不饱和脂肪酸含量≤30wt％；优选地，所述油脂组合物在30℃下的固体脂肪含量不超过7％；优选地，所述油脂组合物的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。
在一个或多个实施方案中，所述油脂组合物的脂肪酸组成中，油酸的含量为25-45wt％，优选30-42wt％，更优选38-42wt％；棕榈酸的含量为18-25wt％，优选19-23％；亚油酸的含量为10-25wt％，优选13-20wt％，更优选16-20wt％。
在一个或多个实施方案中，所述油脂组合物中2位棕榈酸占总棕榈酸的比值至少为30wt％；优选为30-60wt％。
在一个或多个实施方案中，所述油脂组合物包含植物来源、动物来源和微生物来源的改性或非改性油脂中的一种或多种。
在一个或多个实施方案中，所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂。
在一个或多个实施方案中，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油、棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种。
在一个或多个实施方案中，所述改性包括酯交换和/或分提。
在一个或多个实施方案中，所述的动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如磷虾油和鱼油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂。
在一个或多个实施方案中，所述动物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述微生物来源的油脂选自藻油和真菌油中的一种或多种。
在一个或多个实施方案中，所述微生物来源油脂包括改性的和/或非改性的油脂。
在一个或多个实施方案中，所述油脂组合物还包含至少一种选自藻油、鱼油、真菌油、微生物油和单细胞油的DHA和ARA，其中，DHA或ARA的含量均不超过总脂质计3％。
在一个或多个实施方案中，所述油脂组合物含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种；优选地，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂组分总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％，更优选地，所述油脂组分含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油；或优选地，所述油脂组分含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂组分总重计，所述油脂组分含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油，更优选地，所述油脂组分含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油；优选地，所述结构脂为OPO结构脂。
本发明的第九方面提供一种粉末组合物的制备方法，所述方法包括步骤：
(1)提供本文任一实施方案所述的结构化乳液采用本文任一实施方案所述的方法制备得到的结构化乳液；
(2)将结构化乳液进行干燥。
在一个或多个实施方案中，所述干燥包括：喷雾干燥、真空冷冻干燥、或冷风喷雾干燥中的一种或多种。
在一个或多个实施方案中，所述喷雾干燥的进风温度为120-200℃，出风温度为60-110℃。
在一个或多个实施方案中，所述冷风喷雾干燥的进风温度为70-110℃，出风温度为35-50℃。
在一个或多个实施方案中，所述结构化乳液如本发明第四方面和第五方面任一实施方案所述。
本发明的第八方面提供一种食品组合物，所述食品组合物包含本发明所述的极性脂质组合物；或者包含本发明所述的油脂组合物；或者包含本发明所述的油相组合物；或者包含本发明所述的结构化乳液；或者包含由本发明所述的方法制备得到的结构化乳液；或者包含由本发明所述方法制备得到的粉末组合物。
在一个或多个实施方案中，所述食品组合物为乳液形式或者粉末形式。
在一个或多个实施方案中，所述食品组合物为片状，或块状，或胶囊，或丸剂，或者半乳液形式。
在一个或多个实施方案中，所述食品组合物为营养强化剂。
本发明的第九方面提供一种促进动物消化吸收的方法，所述方法为采用本发明所述的食品作为该动物摄取的食物的一部分或全部。
在一个或多个优选方案中，所述动物包括哺乳动物和反刍动物。优选地，所述哺乳动物为人类。
在一个或多个优选方案中，所述人类包括婴幼儿、孕妇、中老年人和免疫力低下人群。
具体实施方式
为使本领域技术人员可了解本发明的特点及效果，以下谨就说明书及权利要求书中提及的术语及用语进行一般性的说明及定义。除非另有指明，否则文中使用的所有技术及科学上的字词，均为本领域技术人员对于本发明所了解的通常意义，当有冲突情形时，应以本说明书的定义为准。
本文描述和公开的理论或机制，无论是对或错，均不应以任何方式限制本发明的范围，即本发明内容可以在不为任何特定的理论或机制所限制的情况下实施。
本文中，所有以数值范围或百分比范围形式界定的特征如数量、含量与浓度仅是为了简洁及方便。据此，数值范围或百分比范围的描述应视为已涵盖且具体公开所有可能的次级范围及范围内的个别数值(包括整数与分数)。
本文中，为使描述简洁，未对各个实施方案或实施例中的各个技术特征的所有可能的组合都进行描述。因此，只要这些技术特征的组合不存在矛盾，各个实施方案或实施例中 的各个技术特征可以进行任意的组合，所有可能的组合都应当认为是本说明书记载的范围。
极性脂质组合物
本发明提供一种用于配方食品的极性脂质组合物。本文中，配方食品具有本领域周知含义。在某些实施方案中，所述配方食品为婴幼儿配方食品，或者为全营养配方食品，或者为特殊医学用途配方食品。
本发明的极性脂质组合物含有磷脂。本文中，极性脂质组合物中的磷脂组分可为植物来源的磷脂产品和/或动物来源的磷脂产品中的磷脂。植物来源的磷脂产品可包括大豆来源的磷脂产品、葵花籽来源的磷脂产品、菜籽来源的磷脂产品、花生来源的磷脂产品、稻米来源的磷脂产品、米糠来源的磷脂产品、芝麻来源的磷脂产品、亚麻籽来源的磷脂产品、红花籽来源的磷脂产品、棕榈籽来源的磷脂产品和油茶籽来源的磷脂产品中的一种或多种。
在一些实施方案中，本发明极性脂质组合物中的磷脂为葵磷脂和/或大豆磷脂，同时还含有鞘磷脂。
在一些实施方案中，所述磷脂产品为葵磷脂和/或大豆磷脂，同时还含有动物磷脂。
动物来源的磷脂产品包括陆生动物来源的磷脂产品，如蛋磷脂，和水产动物来源的磷脂产品，如鱼、虾和贝类来源的磷脂产品。鱼可以是例如黄鱼。在一些实施方案中，所述动物磷脂产品是牛奶来源的磷脂；更优选地，所述动物磷脂来源于乳酪粉、MFGM和牛奶浓缩磷脂粉中的一种或多种。
可使用相同来源和/或不同来源的一种或多种磷脂产品来制备本发明的极性脂质组合物。通常，以其总质量计，本发明的极性脂质组合物可包含60％以上、优选70％以上、更优选80％以上、更优选90％以上的磷脂组分。
在优选的实施方案中，本发明的极性脂质组合物含有磷脂酰胆碱PC、磷脂酰乙醇胺PE、肌醇磷脂PI和鞘磷脂SM。通常，以磷脂总质量计，所述磷脂包含25-35％磷脂酰胆碱PC、20-35％磷脂酰乙醇胺PE、10-30％肌醇磷脂PI、10-25％鞘磷脂SM。以磷脂总质量计，优选的PC含量为28-33％，优选的PE含量为23-30％，优选的PI含量为15-20％，优选的SM含量为10-15％。优选地，以磷脂总质量计，PC的含量为31-32％；PE的含量为26-27％；PI的含量为16.5-17.5％；SM的含量为12-13％。
本发明的极性脂质组合物中还包含甾醇。甾醇可以是胆固醇和/或植物甾醇，优选是胆固醇和植物甾醇的混合物。以脂质组合物的总质量计，极性脂质组合物中甾醇的含量可 为8-40％，例如20-37％。在使用胆固醇和植物甾醇的混合物时，胆固醇和植物甾醇的质量比可为0.2-0.6，优选0.25-0.58。
在本发明的一些实施方案中，所述极性脂质组合物含有磷脂和甾醇。更具体而言，本发明的一些极性脂质组合物含有磷脂酰胆碱PC、磷脂酰乙醇胺PE、肌醇磷脂PI和鞘磷脂SM以及胆固醇和植物甾醇。在这些实施方案中，以磷脂总质量计，磷脂酰胆碱的含量为25-35％、优选28-33％，磷脂酰乙醇胺的含量为20-35％、优选23-30％，肌醇磷脂的含量为10-30％、优选15-20％，鞘磷脂的含量为10-25％、优选10-15％；以极性脂质组合物的总质量计，胆固醇与植物甾醇的含量之和为8-40％、优选20-37％，且胆固醇与植物甾醇的质量比为0.2-0.6，优选0.25-0.58。
本发明的极性脂质组合物可通过采用一种或多种植物磷脂产品和一种或多种动物磷脂产品的混合物来提供。优选地，所述植物磷脂产品含有葵磷脂或大豆磷脂，所述动物磷脂产品含有乳酪粉、MFGM、牛奶浓缩磷脂粉或牛奶鞘磷脂。优选地所述极性脂质组合物中，植物磷脂与动物磷脂的质量比为0.1-2∶1。在一些优选的实施方案中，本发明的极性脂质组合物含有葵磷脂和乳酪粉(优选牛乳酪粉)。优选地，动物磷脂产品与植物磷脂产品的质量比可在(9-12)∶1的范围内。
油脂组合物
本发明还提供一种用于营养组合物的油脂组合物，所述油脂组合物的脂肪酸组成中，饱和脂肪酸(SFA)含量≤45％，单不饱和脂肪酸(MUFA)含量≤50％，多不饱和脂肪酸(PUFA)含量≤30％。油脂组合物的脂肪酸组成中，SFA的含量范围可在32-45％的范围内，优选在32-38％或38-45％的范围内；单不饱和脂肪酸含量可在25-50％的范围内，优选30-45％，更优选38-45％；多不饱和脂肪酸含量可在15-30％的范围内，优选20-25％或18-23％。
优选地，本发明的油脂组合物的脂肪酸组成含有油酸、棕榈酸和亚油酸。优选地，本发明油脂组合物的脂肪酸组成中，油酸的含量为25-45％，优选30-42％，更优选38-42％；棕榈酸的含量为18-25％，，优选19-23％；亚油酸的含量为10-25％，优选13-20％，更优选16-20％。优选地，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.3)，优选(1.5～2.5)∶1∶(0.8～1.3)或(1.5～2.5)∶1∶(0.7～1.2)，更优选(1.7～2.1)∶1∶(0.7～1.0)。
优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值至少为30％。优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值为30-60％，优选30-55％。
本发明的油脂组合物可含有植物来源、动物来源和微生物的改性(如经酯交换处理和/或分提)油脂或非改性油脂中的一种或多种。植物来源油脂可以是种籽油脂，包括但不 限于大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油和棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的一种或任意多种的混合物。本发明中，动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如鱼油和磷虾油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂中的一种或多种。微生物来源的油脂包括藻油、真菌油中的一种或多种。
在一些实施方案中，本发明的油脂组合物含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。优选地，本发明的油脂组合物含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。优选地，所述结构脂为OPO结构脂。
在一些优选的实施方案中，所述油脂组合物含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂组合物含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。
在一些优选的实施方案中，所述油脂组合物含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，所述油脂组合物含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂组合物含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。
通常，本发明的油脂组合物在30℃下的固体脂肪含量不超过7％，例如在5-6.5％之间。
本发明的油脂组合物特别适合用于配制本文所述的结构化乳液。
油相组合物
本发明还提供一种油相组合物，其含有本文所述的极性脂质组合物和油脂组合物。优选地，以油相组合物所含的总脂质质量计，所述油相组合物含有0.4-2.9％、优选0.4-1.8％的本文所述的极性脂质组合物中的所述磷脂。
在优选的实施方案中，所述油脂组合物含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。优选地，本发明的油脂组合物含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。优选地，所述结构脂为OPO结构脂。在一些优选的实施方案中，所述油脂组合物含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂组合物含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。在一些优选的实施方案中，所述油脂组合物含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，所述油脂组合物含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂组合物含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。
在一些实施方案中，所述油相组合物含有甾醇。以油相组合物的总脂质计，甾醇的含量为0.1-0.5％，优选0.15-0.30％。优选地，甾醇含有胆固醇和植物甾醇。优选地，所述胆固醇与植物甾醇的质量比为0.2-0.6，优选0.25-0.58。
油相组合物中还可含有其它的常规添加到油脂组合物中的成分，包括乳化剂和稳定剂等。例如，在某些实施方案中，油相组合物可含有占油相组合物总质量8-12％的乳化剂，如单甘脂、卵磷脂、柠檬酸单双甘油酯，或其任意组合。
在一些实施方案中，本发明的油相组合物中还可包含糖脂。合适的糖脂包括但不限于来源于微生物、海藻、哺乳动物和植物细胞的糖脂，如甘油糖脂、鞘糖脂、鼠李糖脂中的一种或多种。当含有时，以油相组合物的总质量计，糖脂的用量可为3.0％以上。
结构化乳液
本发明提供的结构化乳液含有本文所述的油相组合物、水溶性成分以及水。可用于本发明结构化乳液的水溶性成分可以是本领域常规用来制备结构化乳液的水溶性成分，包括但不限于蛋白质、碳水化合物、复合微生物矿物质和稳定剂。
蛋白质可以是常规添加到配方奶粉中的蛋白质，包括但不限于牛乳或羊乳来源的乳清蛋白、酪蛋白、豆类来源的蛋白、谷物蛋白，以及牛乳或羊乳来源的乳清蛋白、酪蛋白、大豆来源的蛋白的部分水解或全水解蛋白。豆类来源的蛋白可以是大豆蛋白和/或豌豆蛋白。谷物蛋白包括但不限于大米蛋白、米糠蛋白、小麦蛋白、黑麦蛋白、高粱蛋白、玉米蛋白和燕麦蛋白中的一种或多种。本发明的水溶性成分中，蛋白质的含量通常为12-18％。
水溶性组分中的蛋白质可来源于脱脂奶粉、乳清蛋白粉和乳酪粉。可采用本领域周知的用于婴幼儿奶粉配方的脱脂奶粉、乳清蛋白粉和乳酪粉来配制本发明的结构化乳液。优选的乳酪粉是牛乳酪粉。
碳水化合物包括可消化的碳水化合物和不可消化的碳水化合物。可消化的碳水化合物通常为常规添加到配方奶粉中的糖，包括但不限于乳糖、葡萄糖、半乳糖、麦芽糖、蔗糖、果糖、淀粉、麦芽糊精、葡萄糖浆和玉米糖浆中的至少一种。优选的，可消化的碳水化合物中60％以上为乳糖。不可消化的碳水化合物通常为不可消化的寡糖，包括低聚果糖、低聚半乳糖、低聚葡萄糖、低聚木糖、低聚甘露糖和环糊精寡糖中的至少一种。本发明的水溶性成分中，可消化的碳水化合物的总含量通常为60-75％，优选60-70％，不可消化的碳水化合物的总含量≤10％。
本发明中，所述维生素包括维生素A、维生素D、维生素E、维生素K1、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、叶酸、泛酸、维生素C和生物素中的一种或多种，所述矿物质包括钠、钾、铜、镁、铁、锌、锰、钙、磷、碘、氯和硒中的至少一种。所述复合微生物矿物质中还可包括胆碱和/或肌醇。通常，本发明的水溶性成分中，复合微生物矿物质的含量为大于1.0％，优选1.2-3％。
本发明中，稳定剂可以是常规添加到配方奶粉中的稳定剂，包括但不限于卡拉胶、刺槐豆胶、结冷胶、黄原胶、明胶、阿拉伯胶和大豆多糖中的一种或多种。本发明的水溶性成分中，稳定剂的含量通常为0.1-1％。
在优选的实施方案中，以其总质量计，本发明水溶性组合物包含12-18％蛋白质、60-75％可消化的碳水化合物、1-3％复合维生素矿物质、0.1-1％稳定剂和≤10％不可消化的寡糖。
以其总质量计，本发明的结构化乳液中水溶性成分的含量之和可为7-20％，如7-15％或7-12％。
以其总质量计，本发明的结构化乳液中油相组合物的含量可为2-6％，如2-4.5％。
在一些实施方案中，以其总质量计，本发明的结构化乳液含有油相组合物2-6％、水溶性组合物7-20％、和水74-92％(如74-91％)。在一些实施方案中，本发明的结构化乳液含有油相组合物2-4.5％、水溶性组合物7-12％和余量的水。
在一些实施方案中，以结构化乳液总重计，本发明的结构化乳液含有：植物磷脂，0.01-0.15％；乳化剂，0.2-1.8％；油脂，1.5-5％，优选1.8-3.5％；脱脂奶粉，1.5-3％；乳清蛋白粉，0.5-1％；乳酪粉(优选牛乳酪粉)，0.1-0.4％；碳水化合物，4-7％；复合维生素矿物质，0.1-0.4％；稳定剂，0.04-0.08％；和85-91％或余量的水。
在一些实施方案中，以结构化乳液总重计，本发明的结构化乳液含有：植物磷脂，0.004-0.15％；乳化剂，0.2-1.8％；油脂，1.5-5％，优选1.8-3.5％；脱脂奶粉，1.5-3％；乳清蛋白粉，0.5-1％；动物磷脂，0.01-0.1％；碳水化合物，4-7％；复合维生素矿物质，0.1-0.4％；稳定剂，0.04-0.08％；和余量的水。
优选地，所述植物磷脂源自植物磷脂产品。优选地，所述植物磷脂为葵磷脂和/或大豆磷脂，优选为葵磷脂。优选地，该结构化乳液中，以结构化乳液所含的磷脂总重计，磷脂酰胆碱(PC)的含量为25-35％，磷脂酰乙醇胺(PE)的含量为20-35％，磷脂酰肌醇(PI)的含量为10-25％和鞘磷脂(SM)的含量为10-25％。
优选地，所述结构化乳液含有甾醇；优选地，以结构化乳液所含总脂质计，甾醇的含量为0.2-0.3％。优选地，所述甾醇包含胆固醇和植物甾醇。优选地，所述胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58。
优选地，所述油脂为本文任一实施方案所述的油脂组合物；所述植物磷脂、乳化剂、碳水化合物、复合维生素矿物质和稳定剂如本文任一实施方案所述。
优选地，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45％，单不饱和脂肪酸含量≤50％，多不饱和脂肪酸含量≤30％。优选地，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述饱和脂肪酸含量为32-45％，优选32-38％。优选地，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述单不饱和脂肪酸含量为25-50％，优选30-45％，更优选38-45％。优选地，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，所述多不饱和脂肪酸含量15-30％，优选18-23％。优选地，所述油脂在30℃下的固体脂肪含量不超过7％。
优选地，所述油脂的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。优选地，所述油脂的脂肪酸组成中，油酸的含量为25-45％，优选30-42％，更优选38-42％。优选地，所述油脂的脂肪酸组成中，棕榈酸的含量为18-25％，优选19-23％。优选地，所述油脂中2位棕榈酸占总棕榈酸的比值至少为30％。优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值为30-60％， 优选30-55％。优选地，所述油脂的脂肪酸组成中，亚油酸的含量为10-25％，优选13-20％，更优选16-20％。
优选地，所述油脂含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。优选地，所述油脂含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。在一些优选的实施方案中，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。在优选的实施方案中，所述油脂含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂总重计，所述油脂含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。优选地，所述结构脂为OPO结构脂。
在一个或多个实施方案中，所述结构化乳液中，以水溶性组分的总质量计，所述水溶性组分包含12-18％蛋白质、60-75％可消化的碳水化合物、0.5-3％复合维生素矿物质和0.1-1％稳定剂。
制备方法
本发明结构化乳液的制备方法包含如下步骤：
(1)混合油溶性组分，提供本发明所述的油相组合物；
(2)混合水溶性成分与水，得到水相组合物；
(3)将所述油相组合物和水相组合物混合乳化，得到乳液。
在优选的实施方案中，所述方法还包括步骤(4)：对乳液进行灭菌。
在优选的实施方案中，所述结构化乳液为本文任一实施方案所述的结构化乳液。
上述步骤(1)中，油溶性组分包括磷脂、油脂以及其它任选的组分(如乳化剂、糖脂等)。所述磷脂、油脂、乳化剂、糖脂等优选如本文任一实施方案所述。优选地，混合油溶性组分后，在35-60℃的温度下搅拌，形成油相组合物，即为油相。
优选地，所述油脂组分的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45wt％，单不饱和脂肪酸含量≤50wt％，多不饱和脂肪酸含量≤30wt％。优选地，所述油脂组分的脂肪酸组成中，以脂肪酸的总质量计，所述饱和脂肪酸含量为32-45wt％，优选32-38wt％。优选地，所述油脂组分的脂肪酸组成中，以脂肪酸的总质量计，所述单不饱和脂肪酸含量为25-50wt％，优选30-45wt％，更优选38-45wt％。优选地，所述油脂组分的脂肪酸组成中，以脂肪酸的总质量计，所述多不饱和脂肪酸含量15-30wt％，优选18-23wt％。优选地，所述油脂组分在30℃下的固体脂肪含量不超过7％。
优选地，所述油脂组分的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)。优选地，所述油脂组分的脂肪酸组成中，油酸的含量为25-45wt％，优选30-42wt％，更优选38-42wt％。优选地，所述油脂组分的脂肪酸组成中，棕榈酸的含量为18-25wt％，优选19-23％。优选地，所述油脂组分中2位棕榈酸占总棕榈酸的比值至少为30wt％。优选地，所述油脂组合物中2位棕榈酸占总棕榈酸的比值为30-60wt％，优选30-55wt％。优选地，所述油脂的脂肪酸组成中，亚油酸的含量为10-25wt％，优选13-20wt％，更优选16-20wt％。
优选地，所述油脂组分含有稻米油、结构脂、牛乳脂、大豆油、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油中的一种或多种。优选地，所述油脂组分含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种。在一些优选的实施方案中，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组分总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂组分含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油。在优选的实施方案中，所述油脂组分含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组分总重计，所述油脂组分含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂组分含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。优选地，所述结构脂为OPO结构脂。
上述步骤(2)中，可将蛋白质来源物料、碳水化合物、复合微生物矿物质和稳定剂等水溶性成分和水混合，33-38℃下搅拌(优选在该温度的水浴中搅拌)，形成水相。所述蛋白质来源物料可以是例如本文所述的脱脂奶粉、乳清蛋白粉和乳酪粉。
在一些实施方案中，上述步骤(2)中，将植物磷脂产品与水混合搅拌，之后加入动物磷脂产品，搅拌均匀后，加入水溶性成分得到水相组合物。在一些实施方案中，可将蛋白质、碳水化合物、复合微生物矿物质和稳定剂等水溶性成分和水混合，35℃以下水浴搅拌，形成水相。
在一些实施方案中，上述步骤(3)中，可将所述油相组合物和水相组合物混合，然后经剪切乳化、胶体磨乳化、球磨机乳化、超声波乳化、膜乳化、微波乳化、声波乳化或自乳化中的一种或多种方式处理。采用剪切乳化时，剪切速率可为3000-20000rpm，剪切时间可为1-15min；优选地，剪切速率为3000-10000rpm，剪切时间为1-5min；采用超声波乳化时，超声波功率密度可为60-300W/cm2，超声波处理时间可为1-20min。
在一些实施方案中，上述步骤(3)中，可将油相组合物和水相组合物混合后，经剪切，和/或均质，和/或微射流乳化。优选地，剪切速率为3000-20000rpm；剪切时间为1-15min微射流压力为10-500巴，循环3次以上；均质压力为10-500巴，循环3次以上。
在一些实施方案中，上述步骤(3)中，油相组合物和水相组合物不混合或混合后经过双通道或多通道微流体处理。
在一些实施方案中，上述步骤(3)中，在33-38℃的温度下(如置于该温度的水浴中)混合油相和水相，并搅拌20min以内，然后进行剪切和均质。优选地，剪切速率≤4000rpm，剪切时间在1-5分钟；均质压力≤20巴，可进行1-5次均质操作。在一些实施方案中，在35℃以下的水浴中混合油相和水相。
在一些实施方案中，在室温混合所述油相组合物和所述水相，然后进行剪切和均质；优选地，所述剪切速率≥8000rpm，所述均质的均质压力≥150巴。
上述步骤(4)中，灭菌可为巴氏灭菌、高压瞬时灭菌或高压灭菌。在一些实施方案中，将初乳液在60-85℃保温15秒到30分钟，进行巴氏杀菌。在其它实施方案中，将步骤(3)得到的乳液在110-140℃下保温1-30秒，从而进行高温瞬时灭菌。或者，可将步骤(3)得到的乳液在100-600MPa压力下保压5-30min，从而进行超高压灭菌。
本发明还提供一种食品用组合物的制备方法，所述方法包括步骤：(1)提供本发明所述的乳液；(2)将步骤(1)的乳液进行干燥。
干燥方法包括但不限于常规高温喷雾干燥、静电低温喷雾、真空冷冻干燥以及冷风喷雾干燥中的一种或多种。在一些实施方案中，采用喷雾干燥方法干燥结构化乳液。喷雾干燥的进风温度可为120-200℃，出风温度可为60-110℃。
在一些实施方案中，采用冷风喷雾干燥的进风温度为70-110℃，出风温度为35-50℃。
其它产品
因此，在一些实施方案中，本发明也提供一种干燥粉末，其为本发明的结构化乳液干燥所得粉末，即前文所述的食品用组合物。在一些实施方案中，以其总质量计，本发明的食品用组合物含有：油脂，15-30％；磷脂组分，0.05-1.0％，优选0.1-0.5％；蛋白质组分，20-28％；碳水化合物，40-55％；稳定剂，0.1-0.8％；复合维生素矿物质，0.8-2.0％；和乳化剂，2-4％。在一些实施方案中，以其总质量计，本发明的食品用组合物含有：油脂组分，15-30％；磷脂组分，0.05-1％，优选0.1-0.5％；蛋白质组分，20-28％；碳水化合物，40-55％；稳定剂，0.1-0.8％；和乳化剂，1-3％。优选地，所述油脂为本发明任一实施方案所述的油脂组合物；优选地，所述磷脂组分为本发明任一实施方案所述的极性脂质组合物；优选地，所述蛋白质组分为脱脂奶粉、乳清蛋白粉和乳酪粉。应理解，乳酪粉中含有鞘磷脂，在本发明的上下文中，所述鞘磷脂属于磷脂组分。在一些实施方案中，以其总质量计，本发明的食品用组合物含有：油脂，15-30％；植物磷脂，0.05-0.3％；脱脂奶粉，13-18％；乳清蛋白粉，5-8％；乳酪粉，0.8-2.5％；碳水化合物，40-55％；稳定剂，0.1-0.8％；复合维生素矿物质，0.8-2.0％；和乳化剂，2-4％。
优选地，本发明的干燥粉末为奶粉。
本发明还提供一种水复溶乳，其含有本发明所述的干燥粉末(奶粉)，用水溶解所述干燥粉末制备得到。
本发明还提供一种食品组合物，其特征在于，所述食品组合物包含本发明所述的极性脂质组合物；或者包含本发明所述的油脂组合物；或者包含本发明所述的油相组合物；或者包含本发明所述的结构化乳液；或者包含由本发明所述的方法制备得到的结构化乳液；或者包含本发明所述的食品用组合物；或者包含本发明所述方法制备得到的食品用组合物。
在一些实施方案中，所述食品组合物为乳液形式或者粉末形式。所述食品组合物还可以为片状，或块状，或胶囊，或丸剂，或者半乳液形式。
在一些实施方案中，所述食品组合物为营养强化剂。
本发明的食品组合物能够用作食物产品或者食物补充剂或者用于食物产品(或者食品)或者食物补充剂的制造。相应地，本发明涉及食物产品或者食物补充剂，其包含本发明的食品组合物或基本由发明的食品组合物组成(或包含由本发明的食品组合物再分散形成的乳液)。
在本发明中，所述食物产品可供不同群体使用，包括但不限于哺乳动物、反刍动物、禽类和人类食用。
根据本发明，用于制备食物产品或者食品补充剂的方法包括在制备过程中将本发明的食品组合物加入到食物产品或者食品补充剂的制备原料中。本发明的食品组合物可以与一种或者多种食品成分和/或者补充剂混合以制备本发明的食物产品或者食物补充剂。
食物产品或者食物补充剂可以直接使用，或者在使用前先与一种水性介质混合。所述水性介质可以是水，牛奶(比如全脂，半脂或者脱脂牛奶)，酸奶，饮料(比如软饮料，例如果汁)，豆奶饮料，米饮料，植物基饮料，奶昔，咖啡或者茶。在一些实施方案中，本发明所述的食物产品是配方食品。
其它方法和用途
本发明还提供一种促进动物消化吸收的方法，所述方法包括采用本发明所述的食物产品或者食物补充剂作为所述动物摄取的食物的一部分或全部。本发明还提供本发明所述的极性脂质组合物、油脂组合物、油相组合物、结构化乳液、食品用组合物、食品组合物、食物产品和食品添加剂在制备促进动物消化吸收的食物中的应用。所述动物包括哺乳动物、反刍动物。所述哺乳动物包括人类。在一些实施方案中，所述人类包括婴幼儿、孕妇、中老年人和免疫力低下人群。在一些实施方案中，所述食物为配方食品。
本发明的结构化乳液或喷雾干燥的粉末的水复溶乳具有以下优点：
(1)相对母乳的冻融乳具有更优的乳液稳定性；
(2)相对传统婴儿配方乳明显的提高婴幼儿脂质消化和吸收的功效。
下面的实施例是对本发明的进一步阐述，但本发明的内容不被下述内容所限定。本发明说明书中的实施方式仅用于对本发明进行说明，其并不对本发明的保护范围起到限定作用。本发明的保护范围仅由权利要求限定，本领域技术人员在本发明公开的实施方式的基础上所做的任何省略、替换或修改都将落入本发明的保护范围。
下列实施例中使用本领域常规的仪器设备。下列实施例中未注明具体条件的实验方法，通常按照常规条件，或按照制造厂商所建议的条件。下列实施例中使用各种原料，除非另作说明，都使用常规市售产品。在本发明的说明书以及下述实施例中，如没有特别说明，“％”都表示重量百分比，“份”都表示重量份，比例都表示重量比。
本发明各实施例和对比例所用到的各项检测方法如下所述。
油脂组合物固体脂肪的测定：油脂在60℃融化，转入仪器配套的固脂管中，然后将固脂管置于25℃～35℃水浴中保温≤20min，采用布鲁克的MiniSPEC MQ20固体脂肪分析仪测定油脂组合物的固体脂肪含量。重复三次，结果取平均值。
乳液稳定性分析：采用TURBISCAN LAB全能稳定性分析仪分析乳液在40℃下的稳定性。参数设定：温度：40℃，扫描频率：5min/次，检测时间：6h。记录乳液随时间变化的热力学不稳定指数(TSI)及乳液顶部峰厚度。
乳液粒径的测定：取1mL待测乳液加入到4mL EDTA-SDS缓冲液(35mM EDTA，139mM SDS，pH7.00)中，利用激光粒度仪(型号LS13320，生产厂家美国贝克曼)测定乳液粒径。
婴儿结构化乳液体外模拟消化：
1)胃消化阶段：取20mL婴儿配方奶粉复溶乳置于带水浴夹套的玻璃反应器中，调节pH 5.3，加入45mL模拟胃消化液(胃蛋白酶650U/mL，脂肪酶87U/mL，NaTC 80μM，NaCl 68mM，Tris 2mM，马来酸2mM，磷脂20μM，pH 5.3)，滴入0.25M NaOH使体系pH恒定在5.3(pH-STAT)，37℃水浴磁力搅拌下反应60min，记录消耗的NaOH来计算生成游离脂肪酸(FFA)的摩尔含量。胃消化反应结束后，加入过量碱液使体系pH超过9，灭酶，全部转入后续的小肠消化。
2)小肠消化阶段：采用1M NaOH调节胃消化液至pH 6.6，加入97.5mL的模拟小肠消化液(胰酶500USP/mL，NaTC 2mM，NaCl 150mM，Tris 2mM，马来酸2mM，磷脂0.18mM，pH 6.6)，滴入0.25M NaOH使体系pH恒定在6.6(pH-STAT)，37℃水浴磁力搅拌下反应120min，记录消耗的NaOH来计算生成游离脂肪酸(FFA)的摩尔含量。
3)液脂质酶解度：脂质酶解度表示初始乳液中甘油三酯的游离脂肪酸(FFA)的释放百分比，它可以由以下公式计算得到：
Figure PCTCN2021142533-appb-000001
其中，LD：脂质酶解度(％)，FFA：游离脂肪酸含量(mol，可由消耗的NaOH摩尔量得到)，MMeq：乳液甘油三酯平均分子量(g/mol)，FC：脂肪浓度(g/mL)，V：乳液体积。
实施例一
原料来源
脱脂奶粉：新西兰恒天然；
乳清浓缩蛋白粉：新西兰恒天然；
乳糖：美国Leprino食品；
植物磷脂：益海嘉里；
植物油：上海嘉里食品工业有限公司；
DHA藻油：嘉必优生物技术(武汉)股份有限公司；
ARA单细胞油：嘉必优生物技术(武汉)股份有限公司；
刺槐豆胶：美国杜邦公司；
卡拉胶：美国丹尼斯克公司；
维生素矿物质预混料：伊利集团提供；
牛乳酪粉：新西兰恒天然，型号Lipid-100。
实施例1
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到实施例1的结构化乳液。
实施例2
按照以下步骤制备结构化乳液和喷雾干燥粉末：
步骤(1)：称取0.11g葵磷脂、3.96g单甘脂、33.2g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、1.3g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和871.55g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，均质3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到实施例2的结构化乳液。
实施例3
步骤(1)：称取0.22g葵磷脂、2.4g单甘脂、20g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和884.99g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到实施例3的结构化乳液。
实施例4
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：油相和水相混合，然后进行剪切、均质，剪切速率为10000rpm，剪切时间为3min，均质条件为：200巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到实施例4的结构化乳液。
实施例5
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到实施例5的结构化乳液；和
步骤(5)：喷雾干燥，进风温度为170℃，出风温度为85℃，得到实施例5的结构化乳液的喷雾干燥粉末。
实施例6
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂二(43.2％OPO结构脂、9.6％牛乳脂、7.2％椰子油、13.6％高油酸葵花籽油、20.8％葵花籽油、3.6％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到实施例6的结构化乳液。
对比例a
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂三(15％稻米油、23％棕榈油、18％大豆油、18％椰子油、22％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例a的结构化乳液。
对比例b
步骤(1)：称取0.11g葵磷脂、3.96g单甘脂、33.2g油脂三(15％稻米油、23％棕榈油、18％大豆油、18％椰子油、22％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、1.3g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和871.55g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例b的结构化乳液。
对比例c
步骤(1)：称取0.22g葵磷脂、2.4g单甘脂、20g油脂三(15％稻米油、23％棕榈油、18％大豆油、18％椰子油、22％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和884.99g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例c的结构化乳液。
对比例d
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、8.8g乳清蛋白粉、61.0g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.88g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例d的结构化乳液。
对比例e
步骤(1)：称取3.96g单甘脂、33.2g油脂一(15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油、1％DHA藻油)混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、8.8g乳清蛋白粉、61.0g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和871.1g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例e的结构化乳液。
对比例f
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g大豆油，混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例f的结构化乳液。
对比例g
步骤(1)：称取0.22g葵磷脂、3.96g单甘脂、33.2g油脂四(40％棕榈硬脂、40％棕榈油、20％棕榈仁油)，混合，60℃水浴搅拌，形成油相；
步骤(2)：20g脱脂奶粉、7.84g乳清蛋白粉、2.51g牛乳酪粉、60.1g乳糖、1.34g复合微生物矿物质、0.6g稳定剂(刺槐豆胶0.45g，卡拉胶0.15g)和870.23g水混合，35℃以下水浴搅拌，形成水相；
步骤(3)：混合油相和水相，在35℃水浴下搅拌15min，然后进行剪切、均质，剪切速率为3000rpm，剪切时间为3min，均质条件为：20巴，3遍；和
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌，冷却至室温即得到对比例g的结构化乳液。
结合表1的油脂组合物配方和表2的乳液制备工艺可知，实施例1-4及实施例6为根据本发明的制备得到的结构化乳液，实施例5是在实施例1的基础上进行喷雾干燥的产物；对比例a相比实施例1，对比例b相比实施例2，以及对比例c相比实施例3的区别是脂肪酸组成中Sn-2棕榈酸含量显著低于本发明；对比例d是在实施例1的基础上不添加鞘磷脂(表1中显示的1％的鞘磷脂为乳清蛋白粉原料自带)；对比例e是在实施例1的基础上不添加磷脂(表1中显示的0.1％的鞘磷脂为乳清蛋白粉原料自带)和牛乳酪粉。相比本发明的实施例，对比例f的油脂组合物中PUFA远高于本发明规定值；对比例g的油脂组合物的SAFA含量及SFC值高于本发明规定值。
表1：结构化乳液中的油相组合物含量及其组成
Figure PCTCN2021142533-appb-000002
Figure PCTCN2021142533-appb-000003
表2：婴儿配方乳液制备工艺和/或喷雾干燥的选择
实施例/对比例 剪切前水浴条件 剪切条件 均质条件 喷雾干燥
实施例1 35℃15min 3000rpm，3min 20巴，3次 /
实施例2 35℃15min 3000rpm，3min 20巴，3次 /
实施例3 35℃15min 3000rpm，3min 20巴，3次 /
实施例4 / 10000rpm，3min 200巴，3次 /
实施例5 35℃15min 3000rpm，3min 20巴，3次 进风170℃，出风85℃
实施例6 35℃15min 3000rpm，3min 20巴，3次 /
对比例a 35℃15min 3000rpm，3min 20巴，3次 /
对比例b 35℃15min 3000rpm，3min 20巴，3次 /
对比例c 35℃15min 3000rpm，3min 20巴，3次 /
对比例d 35℃15min 3000rpm，3min 20巴，3次 /
对比例e 35℃15min 3000rpm，3min 20巴，3次 /
对比例f 35℃15min 3000rpm，3min 20巴，3次 /
对比例g 35℃15min 3000rpm，3min 20巴，3次 /
表3：婴儿配方乳液或水复溶乳稳定性分析(40℃)
实施例/对比例 6h TSI指数 顶部峰厚度/mm
实施例1 4.8±0.4 2.2±0.3
实施例2 10.8±1.1 3.8±0.7
实施例3 5.5±0.6 2.6±0.4
实施例4 1.8±0.2 1.6±0.1
实施例5(水复溶乳) 8.7±0.7 3.1±0.7
实施例6 7.8±0.7 2.6±0.2
对比例a 7.0±0.7 2.7±0.2
对比例b 10.1±0.9 4.5±0.5
对比例c 4.1±0.6 2.3±0.5
对比例d 4.9±0.3 2.1±0.1
对比例e 15.2±1.2 6.0±0.9
对比例f 8.5±0.7 2.5±0.3
对比例g 33.5±5.8 7.4±1.2
动力学不稳定指数(TSI)能够直观的反应乳液的稳定性情况。一般情况下，乳液的TSI值越大，其稳定性越差，反之亦然。乳液在贮藏过程一般会发生不同程度的上浮，在乳液顶部形成一定厚度的乳酪层。一般情况下，在一定温度一定时间内，乳液顶部峰厚度越高，乳液发生上浮的程度越大，乳液稳定性越差，反之亦然。根据表3的乳液或水复溶乳的乳液稳定性结果可知，由本发明制备得到的结构化乳液及水复溶乳，在40℃下贮藏6小时的TSI指数小于11，且其顶部峰厚度均小于4.0mm，说明本发明制备得到的结构化乳液及其粉末复溶乳具有较好的乳液稳定性(实施例1-3和实施例5-6)。当油脂组合物中去除磷脂和鞘磷脂后，采用低速剪切、低压均质制备得到的结构化乳液的TSI指数极具增加，乳液顶部峰厚度显著增大，说明乳液稳定性显著下降(对比例e)。采用高速剪切和高压均质制备得到的结构化乳液的乳液稳定性显著增加(实施例4)。当油脂组合物中饱和脂肪酸含量或固体脂肪含量过高时，乳液的稳定性急剧下降(对比例g)。
表4：婴幼儿体外消化过程中脂质酶解度的变化
时间 G-0 G-10 G-30 G-60 I-10 I-30 I-60 I-120
实施例1 0 5.39 5.39 5.39 58.91 66.40 70.27 75.89
实施例2 0 5.43 5.43 5.84 63.13 67.40 70.38 75.09
实施例3 0 5.75 6.08 6.07 60.84 64.17 68.94 77.28
实施例4 0 5.17 5.61 5.61 60.64 64.62 67.85 73.41
实施例5 0 6.4 6.4 6.4 60.55 66.62 70.31 78.79
实施例6 0 5.81 6.87 6.87 62.05 67.10 71.23 79.84
对比例a 0 5.65 5.65 5.65 52.71 56.62 60.71 65.50
对比例b 0 4.87 4.87 4.87 53.00 57.35 62.79 65.65
对比例c 0 5.27 5.27 5.27 53.96 59.47 63.00 66.63
对比例d 0 5.10 5.22 5.54 52.78 55.69 58.10 61.40
对比例e 0 4.41 4.53 4.98 51.54 54.94 57.54 60.66
对比例f 0 5.83 6.02 6.73 50.27 56.36 60.10 64.25
对比例g 0 4.22 4.22 4.22 12.84 16.61 19.08 19.19
实施例的结构化乳液或水复溶乳在婴儿体外模拟消化过程中的脂质酶解度的变化如表4所示。在胃消化阶段，所有乳液在胃部消化的脂质酶解度均小于7％，说明乳液脂质在胃内仅发生很低程度的酶解，且脂质酶解大部分发生在前10min。在胃消化阶段结束后，本发明的结构乳液的脂质酶解度均高于不在本发明范围的实施例。小肠消化阶段，实施例和比较例的脂质酶解度均在小肠消化前30min迅速达到50％～70％(对比例g除外)，之后趋于平缓。说明乳液的脂质酶解主要发生在小肠消化的前30min。经过180min的胃肠道消化后，由本发明制备得到的乳液或水复溶乳的脂质酶解度达到73％以上(实施例1-6)，显著高于其他的乳液(60-67％)。说明由本发明制备得到的结构化乳液或粉末能显著提高婴幼儿的脂质消化和吸收。对比例g中选用的油基饱和脂肪酸及固体脂肪含量过高，所得制备得到的乳液稳定性极差，致使乳液体外消化的脂质酶解度显著低于其他样品(仅为19.19％)。
对比例的乳液稳定性检测
对比例1：商业配方奶粉(美赞成蓝臻1段婴儿配方奶粉，购自天猫美赞成旗舰店)复溶乳1：称取13.7g蓝臻1段婴儿配方奶粉，用水溶解，定容至100mL得到商业配方奶粉复溶乳1。
对比例2：商业配方奶粉(君乐宝超级金装I段婴儿配方奶粉，购自天猫君乐宝旗舰店)复溶乳2：称取13.7g君乐宝1段配方奶粉，用水溶解，定容至100mL，得到商业配方奶粉复溶乳2。
对比例3：Amallon婴儿配方乳(Amallon-1系列，购自丹麦某商场)。
对比例4：雅培1段婴儿配方乳(Similac系列，购自美国拉斯维加斯某商场)。
对比例5：母乳(取自捐献者，上海，28-35岁)。
对商品化的奶粉乳液以及母乳(取自捐献者，上海，28-35岁)的乳液稳定性进行测试，结果如表5所示。
表5：对比例的乳液稳定性测试
Figure PCTCN2021142533-appb-000004
Figure PCTCN2021142533-appb-000005
对商品化的奶粉乳液以及母乳(取自捐献者，上海，28-35岁)进行婴儿体外模拟消化，消化过程中脂质酶解度的变化结果如表6所示。
表6：婴儿体外模拟消化过程中脂质酶解度的变化
酶解时间 比较例1 比较例2 比较例3 比较例4 比较例5
名称 蓝臻复溶乳 君乐宝复溶乳 Amallon配方乳 雅培配方乳 母乳
G-0 0 0 0 0 0
G-10 3.88 5.68 5.36 5.86 6.12
G-30 3.88 5.68 6.36 6.34 6.12
G-60 3.88 5.68 5.36 6.81 6.12
I-10 46.55 50.13 52.77 53.38 62.22
I-30 49.82 55.05 55.48 56.26 66.09
I-60 54.32 58.13 57.99 58.7 71.69
I-120 63.96 61.73 61.37 62.0 78.24
实施例二
原料来源
脱脂奶粉：新西兰恒天然；
乳清浓缩蛋白粉：新西兰恒天然；
乳糖：美国Leprino食品；
葵磷脂：益海嘉里，磷脂含量54％；
大豆磷脂：益海嘉里，葵磷脂含量52％；
植物油：上海嘉里食品工业有限公司；
DHA藻油：嘉必优生物技术(武汉)股份有限公司；
ARA单细胞油：嘉必优生物技术(武汉)股份有限公司；
刺槐豆胶：美国杜邦公司；
卡拉胶：美国丹尼斯克公司；
维生素矿物质预混料：DSM公司；
单甘酯：杜邦丹尼斯克，型号MAG-PV
乳酪粉：新西兰恒天然，磷脂含量为7.6％；
MFGM：丹麦阿拉食品原料公司，磷脂含量为7.2％；
牛奶浓缩磷脂粉：法国Avril集团，磷脂含量为18.5％；
牛奶鞘磷脂：美国Avanti polar lipids公司，纯度99％。
乳液制备方法
实施例1a-4a和比较例1a-6a制备方法：
步骤(1)：根据表7和表9称取单甘酯和油脂，将单甘酯与油脂混合，60℃水浴搅拌，形成油相。
步骤(2)：根据表8称取其他物料，将植物磷脂和水混合，室温搅拌2h，之后加入动物磷脂，搅拌均匀后，加入蛋白质、碳水化合物、寡糖、复合维生素矿物质和稳定剂，35℃以下水浴搅拌，形成水相。
步骤(3)：油相和水相混合，优选的，进行低速剪切均质和/或低压均质；
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌。冷却至室温既得本发明的结构化乳液。
其中，所述的步骤(3)中，油相和水相混合是在低于35℃水浴下搅拌少于20min，所述的低速剪切的剪切速率≤4000rpm，所述的低压均质的均质压力≤20bars。
表7：混合油配方
Figure PCTCN2021142533-appb-000006
表8：结构化乳液基础配方
Figure PCTCN2021142533-appb-000007
Figure PCTCN2021142533-appb-000008
Figure PCTCN2021142533-appb-000009
比较例7a制备方法：
步骤(1)：根据表7和9称取单甘酯、植物磷脂与油脂，将单甘酯、植物磷脂与油脂混合，60℃水浴搅拌，形成油相。
步骤(2)：根据表8称取其他物料，先将动物磷脂与水混合，搅拌均匀后，加入蛋白质、碳水化合物、寡糖、复合维生素矿物质和稳定剂，35℃以下水浴搅拌，形成水相。
步骤(3)：油相和水相混合，优选的，进行低速剪切均质和/或低压均质；
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌。冷却至室温既得本发明的结构化乳液。
其中，所述的步骤(3)中，油相和水相混合是在低于35℃水浴下搅拌少于20min，所述的低速剪切的剪切速率≤4000rpm，所述的低压均质的均质压力≤20bars。
比较例8a制备方法
步骤(1)：根据表7和9称取单甘酯与油脂，将单甘酯与油脂混合，60℃水浴搅拌，形成油相。
步骤(2)：根据表8称取其他物料，先将植物磷脂分散于水中，之后加入动物磷脂，搅拌均匀后，加入蛋白质、碳水化合物、寡糖、复合维生素矿物质和稳定剂，35℃以下水浴搅拌，形成水相。
步骤(3)：油相和水相混合，优选的，进行低速剪切均质和/或低压均质；
步骤(4)：乳液在65℃水浴条件下保温30min进行巴氏杀菌。冷却至室温既得本发明的结构化乳液。
其中，所述的步骤(3)中，油相和水相混合是在低于35℃水浴下搅拌少于20min，所述的低速剪切的剪切速率≤4000rpm，所述的低压均质的均质压力≤20bars。
比较例9a(与对比例3相同)：Amallon婴儿配方乳(Amallon-1系列，购自丹麦某商场)。
比较例10a(与对比例4相同)：雅培1段婴儿配方乳(Similac系列，购自美国拉斯维加斯某商场)。
比较例11a(与对比例5相同)：母乳(取自捐献者，上海，28-35岁)。
对实施例1a-4a和比较例1a-8a制备的结构乳，商品化的奶粉乳液(比较例9a和10a)以及母乳(比较例11a)的脂质酶解度和乳液稳定性进行测试，其结果见表10和表11所示。
表10：婴幼儿体外消化过程中脂质酶解度的变化
时间 G-0 G-10 G-30 G-60 I-10 I-30 I-60 I-120
实施例1a 0 5.51 5.51 5.51 62.41 65.12 68.71 70.65
实施例2a 0 5.32 5.32 5.32 61.56 64.87 68.48 69.29
实施例3a 0 5.27 5.27 5.27 61.79 65.99 68.72 70.21
实施例4a 0 5.25 5.25 5.25 61.90 64.56 7.92 69.81
比较例1a 0 5.22 5.22 5.22 54.03 57.29 58.26 60.43
比较例2a 0 5.31 5.31 5.31 54.45 57.97 59.47 61.03
比较例3a 0 5.23 5.23 5.23 61.12 64.09 66.31 68.32
比较例4a 0 5.09 5.09 5.09 56.81 59.98 61.72 63.21
比较例5a 0 5.14 5.14 5.14 54.21 56.09 58.98 60.92
比较例6a 0 5.20 5.20 5.20 56.43 58.87 61.34 63.45
比较例7a 0 5.32 5.32 5.32 51.32 53.54 58.38 60.67
比较例8a 0 5.09 5.09 5.09 51.89 54.36 59.91 62.89
比较例9a 0 5.68 5.68 5.68 50.13 55.05 58.13 61.73
比较例10a 0 5.86 6.34 6.81 53.38 56.26 58.70 62.00
比较例11a 0 6.12 6.12 6.12 59.22 63.09 66.69 72.24
表11：婴儿配方乳液或水复溶乳稳定性分析(40℃)
实施例/比较例 6h TSI指数 顶部峰厚度/mm
实施例1a 6.0±0.4 2.2±0.2
实施例2a 6.4±0.2 2.4±0.3
实施例3a 6.4±0.3 2.3±0.3
实施例4a 6.3±0.3 2.2±0.3
比较例1a 6.0±0.3 2.5±0.1
比较例2a 6.3±0.4 2.3±0.4
比较例3a 14.3±0.4 4.3±0.2
比较例4a 5.8±0.3 2.0±0.2
比较例5a 6.4±0.3 2.4±0.3
比较例6a 6.3±0.4 2.3±0.3
比较例7a 6.1±0.3 2.2±0.2
比较例8a 6.2±0.4 2.3±0.3
比较例9a 3.5±0.4 2.0±0.2
比较例10a 2.3±0.1 2.0±0.1
比较例11a 42±6.8 8.8±1.3
由表11可得，实施例1a-4a和比较例3a制备得到的结构乳，其脂质酶解度更接近母乳(比较例11a)，远高于商品化的奶粉乳液(比较例9a和比较例10a)。
动力学不稳定指数(TSI)能够直观的反应乳液的稳定性情况。一般情况下，乳液的TSI值越大，其稳定性越差，反之亦然。乳液在贮藏过程一般会发生不同程度的上浮，在乳液顶部形成一定厚度的creaming层。一般情况下，在一定温度一定时间内，乳液顶部峰厚度越高，乳液发生上浮的程度越大，乳液稳定性越差，反之亦然。根据表11可得，实施例1a-4a和比较例1a-2a、比较例4a-8a制备得到的结构乳和比较例9a-10a得到的水复溶乳，在40℃下贮藏6小时的TSI指数小于10，且其顶部峰厚度均小于3.0mm，而比较例3a制备得到的结构乳，其TSI值为14.3，且其顶部峰厚度为4.3mm，说明比较例3a制备得到的结构乳其稳定性较差。
综上所述，只有实施例1a-4a制备得到的结构乳，脂质酶解度更接近母乳(比较例11a)，远高于商品化的奶粉乳液(比较例9a和比较例10a)，并且具有较好的乳液稳定性。

Claims (15)

  1. 一种用于配方食品的极性脂质组合物，其特征在于，以所述极性脂质组合物的总质量计，所述极性脂质组合物中包含60％以上、优选90％以上的磷脂；以磷脂的总质量计，所述磷脂包含25-35％磷脂酰胆碱PC、20-35％磷脂酰乙醇胺PE、10-30％肌醇磷脂PI和10-25％鞘磷脂SM；优选地，所述磷脂由植物来源的磷脂产品和动物来源的磷脂产品中的一种或多种提供；更优选地，所述植物来源的磷脂产品为葵磷脂和/或大豆磷脂，所述动物来源的磷脂产品为乳酪粉、MFGM、牛奶浓缩磷脂粉和/或牛奶鞘磷脂，优选牛乳酪粉。
  2. 如权利要求1所述的极性脂质组合物，其特征在于，所述极性脂质组合物中还包含甾醇，以脂质组合物的总质量计，所述极性脂质组合物中包含8-40％的甾醇，优选20-37％；优选地，所述甾醇包含胆固醇和植物甾醇；优选地，所述胆固醇和植物甾醇的质量比为0.2～0.6。
  3. 一种油脂组合物，其特征在于，所述油脂组合物的脂肪酸组成中，饱和脂肪酸含量≤45％，单不饱和脂肪酸含量≤50％，多不饱和脂肪酸含量≤30％；
    优选地，所述油脂组合物在30℃下的固体脂肪含量不超过7％；
    优选地，所述油脂组合物的脂肪酸组成满足以下一个或多个条件：
    (1)油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)；
    (2)油酸的含量为25-45％，优选30-42％；
    (3)棕榈酸的含量为18-25％；
    (4)亚油酸的含量为10-25％，优选13-20％；
    (5)2位棕榈酸占总棕榈酸的比值至少为30％。
  4. 如权利要求3所述的油脂组合物，其特征在于，所述油脂组合物包含植物来源油脂、动物来源油脂和微生物来源油脂中的一种或多种；其中，
    所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂；优选地，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵籽油、花生油、红花油、棉籽油、亚麻籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种；优选地，所述改性包括酯交换和/或分提；
    所述动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂和水产动物来源的油脂中的一种或多种，以及牛乳蛋白中的油脂、羊 乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂中的一种或多种，所述动物来源的油脂包括改性的和/或非改性的油脂；
    所述微生物来源的油脂选自藻油和真菌油中的一种或多种，所述微生物来源的油脂包括改性的和/或非改性的油脂；
    优选地，所述油脂组合物含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％；更优选地，所述油脂组合物含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油；或
    优选地，所述油脂组合物含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成；优选地，以油脂组合物总重计，所述油脂组合物含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油；更优选地，所述油脂组合物含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油。
  5. 一种油相组合物，其特征在于，所述油相组合物包含权利要求1或2所述的极性脂质组合物、权利要求3或4所述的油脂组合物和乳化剂；优选地，以总脂质质量计，所述油相组合物含有0.4-2.9％、优选0.4-1.8％的磷脂；优选地，以油相组合物总重计，乳化剂的含量为8-12％。
  6. 一种结构化乳液，其特征在于，所述结构化乳液包括：
    权利要求5所述的油相组合物，2-6％，
    水溶性组合物，7-20％，和
    水，74-91％；
    优选地，所述水溶性组合物包含12-18％的蛋白质，60-75％的可消化的碳水化合物，大于1.0％、优选1.2-3％的复合维生素矿物质，0.1-1％的稳定剂，和≤10％的不可消化的寡糖；
    优选地，所述蛋白质选自下列蛋白质中的至少一种：牛乳或羊乳来源的乳清蛋白、酪蛋白、豆类来源的蛋白，谷物蛋白，以及牛乳或羊乳来源的乳清蛋白、酪蛋白、大豆来 源的蛋白的部分水解或全水解蛋白；更优选地，所述豆类来源的蛋白选自大豆蛋白和/或豌豆蛋白；更优选地，所述谷物蛋白包含大米蛋白、米糠蛋白、小麦蛋白、黑麦蛋白、高粱蛋白、玉米蛋白、燕麦蛋白中的一种或多种；
    优选地，所述可消化的碳水化合物选自乳糖、葡萄糖、半乳糖、麦芽糖、蔗糖、果糖、淀粉、麦芽糊精、葡萄糖浆和玉米糖浆中的至少一种；优选的，所述可消化的碳水化合物60％以上为乳糖；
    优选地，所述稳定剂选自卡拉胶、刺槐豆胶、结冷胶、黄原胶、明胶、阿拉伯胶、大豆多糖中的至少一种；
    优选地，所述不可消化的寡糖选自低聚果糖、低聚半乳糖、低聚葡萄糖、低聚木糖、低聚甘露糖和环糊精寡糖中的至少一种；
    优选地，所述复合维生素矿物质至少包含以下成分：维生素A、维生素D、维生素E、维生素K1、维生素B1、维生素B2、维生素B6、维生素B12、烟酸、叶酸、泛酸、维生素C、生物素、钠、钾、铜、镁、铁、锌、锰、钙、磷、碘、氯、硒、胆碱、肌醇的至少一种。
  7. 一种结构化乳液，其特征在于，以结构化乳液总重计，所述结构化乳液含有：植物磷脂，0.01-0.15％；乳化剂，0.2-1.8％；油脂，1.5-5％、优选1.8-3.5％；脱脂奶粉，1.5-3％；乳清蛋白粉，0.5-1％；乳酪粉，优选牛乳酪粉，0.1-0.4％；碳水化合物，4-7％；复合维生素矿物质，0.1-0.4％；稳定剂，0.04-0.08％；和85-91％或余量的水；或所述结构化乳液含有：植物磷脂，0.004-0.15％；乳化剂，0.2-1.8％；油脂组合物，1.5-5％、优选1.8-3.5％；脱脂奶粉，1.5-3％；乳清蛋白粉，0.5-1％；动物磷脂0.01-0.1％；碳水化合物，4-7％；复合维生素矿物质，0.1-0.4％；稳定剂，0.04-0.08％；和余量的水；
    优选地，所述植物磷脂为葵磷脂和/或大豆磷脂，优选为葵磷脂；优选地，所述结构化乳液中，以结构化乳液所含的磷脂总重计，磷脂酰胆碱(PC)的含量为25-35％，磷脂酰乙醇胺(PE)的含量为20-35％，磷脂酰肌醇(PI)的含量为10-25％和鞘磷脂(SM)的含量为10-25％；
    优选地，所述结构化乳液含有甾醇；优选地，以结构化乳液所含总脂质计，甾醇的含量为0.2-0.3％；优选地，所述甾醇中的胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58；
    优选地，所述油脂的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45％，单不饱和脂肪酸含量≤50％，多不饱和脂肪酸含量≤30％；优选地，所述油脂在30℃下的 固体脂肪含量不超过7％；优选地，所述油脂的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)；
    优选地，所述油脂的脂肪酸组成中，油酸的含量为25-45％，优选30-42％，更优选38-42％；棕榈酸的含量为18-25％，优选19-23％；亚油酸的含量为10-25％，优选13-20％，更优选16-20％；
    优选地，所述油脂中2位棕榈酸占总棕榈酸的比值至少为30％，优选为30-60％；
    优选地，所述油脂含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种；优选地，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％，更优选地，所述油脂含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油；或优选地，所述油脂含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂总重计，所述油脂含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油，更优选地，所述油脂含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油；优选地，所述结构脂为OPO结构脂。
  8. 一种结构化乳液的制备方法，其特征在于，所述方法包含如下步骤：(1)提供权利要求3或4所述的油脂组合物、乳化剂和植物磷脂，制备油相；(2)将水溶性组合物与水混合，得到水相；和(3)将所述油相和所述水相乳化制得乳液；优选地，所述方法还包括步骤(4)：将步骤(3)得到的将乳液进行灭菌；
    优选地，步骤(1)中，将乳化剂、植物磷脂油脂组合物以及任选的组分混合，在60±5℃的温度下搅拌，形成油相组合物；优选地，以该油相总重计，乳化剂的含量为8-12％，植物磷脂的含量为0.1-1.5％，油脂组合物的含量为87-91％；
    优选地，步骤(2)中，将蛋白质、碳水化合物、复合微生物矿物质和稳定剂和水混合，35℃以下搅拌，形成所述水相；
    优选地，所述步骤(3)包括：混合所述油相和水相，采用剪切乳化、胶体磨乳化、球磨机乳化、超声波乳化、膜乳化、微波乳化、声波乳化或自乳化中的一种或多种方式进 行乳化；优选地，采用剪切乳化时，剪切速率为3000-20000rpm，剪切时间为1-15min；采用超声波乳化时，超声波功率密度为60-300W/cm 2，超声波处理时间为1-20min；
    优选地，所述步骤(3)包括：混合所述油相和所述水相，然后进行剪切，和/或均质，和/或微射流乳化；其中，剪切速率为3000-20000rpm，剪切时间为1-15min；微射流压力为10-600巴，循环3次以上；均质压力为10-600巴，循环3次以上；
    优选地，所述步骤(3)包括：混合所述油相和所述水相后进行双通道或多通道微流体处理，或所述油相和所述水相未经预混合而直接进行双通道或多通道微流体处理；
    优选地，步骤(3)中，在33-38℃混合所述油相和所述水相，并搅拌20min以内，然后进行剪切和均质；优选地，剪切速率≤4000rpm，剪切时间在1-5分钟，均质压力≤20巴；
    优选地，步骤(4)中，灭菌为巴氏灭菌、高压瞬时灭菌或高压灭菌；优选地，将初乳液在60-85℃保温15秒到30分钟，进行巴氏杀菌，或将初乳液在110-140℃下保温1-30秒，从而进行高温瞬时灭菌，或将初乳液在100-600MPa压力下保压5-30min，从而进行超高压灭菌。
  9. 一种结构化乳液的制备方法，其特征在于，所述方法包含如下步骤：
    (1)提供油相组合物；
    (2)植物磷脂和水混合，之后加入动物磷脂，搅拌均匀后，加入水溶性成分得到水相组合物；
    (3)将所述油相组合物和所述水相组合物乳化，得到所述结构化乳液；
    优选地，所述方法还包括步骤(4)：将步骤(3)得到的将乳液进行灭菌；
    优选地，所述油相组合物包含油脂组合物和单甘脂；
    优选地，步骤(2)中，所述水溶性物质包括蛋白质、碳水化合物、寡糖、复合维生素矿物质和稳定剂
    优选地，所述步骤(3)包括：混合所述油相组合物和水相，采用剪切乳化、胶体磨乳化、球磨机乳化、超声波乳化、膜乳化、微波乳化、声波乳化或自乳化中的一种或多种方式进行乳化；优选地，采用剪切乳化时，剪切速率为3000-20000rpm，剪切时间为1-15min；采用超声波乳化时，超声波功率密度为60-300W/cm 2，超声波处理时间为1-20min；
    优选地，所述步骤(3)包括：混合所述油相组合物和所述水相，然后进行剪切，和/或均质，和/或微射流乳化；其中，剪切速率为3000-20000rpm，剪切时间为1-15min；微射流压力为10-600bar，循环3次以上；均质压力为10-600bar，循环3次以上；
    优选地，所述步骤(3)包括：混合所述油相组合物和所述水相后进行双通道或多通道微流体处理，或所述油相组合物和所述水相未经预混合而直接进行双通道或多通道微流体处理；
    优选地，步骤(3)中，在35℃以下的水浴下混合所述油相组合物和所述水相，并搅拌20min以内，然后进行剪切和均质；优选地，剪切速率≤4000rpm，剪切时间在1-5分钟，均质压力≤20bars；
    优选地，步骤(4)中，灭菌为巴氏灭菌、高压瞬时灭菌或高压灭菌；优选地，将初乳液在60-85℃水浴条件下保温15秒到30分钟，进行巴氏杀菌，或将初乳液在110-140℃下保温1-30秒，从而进行高温瞬时灭菌，或将初乳液在100-600MPa压力下保压5-30min，从而进行超高压灭菌。
  10. 如权利要求9所述的方法，其特征在于，所述油脂组分的脂肪酸组成中，以脂肪酸的总质量计，饱和脂肪酸含量≤45wt％，单不饱和脂肪酸含量≤50wt％，多不饱和脂肪酸含量≤30wt％；优选地，所述油脂组分在30℃下的固体脂肪含量不超过7％；优选地，所述油脂组分的脂肪酸组成中，油酸∶棕榈酸∶亚油酸的质量比为(1.5～2.5)∶1∶(0.7～1.2)，优选(1.7～2.1)∶1∶(0.7～1.0)；
    优选地，所述油脂组分的脂肪酸组成中，油酸的含量为25-45wt％，优选30-42wt％，更优选38-42wt％；棕榈酸的含量为18-25wt％，优选19-23％；亚油酸的含量为10-25wt％，优选13-20wt％，更优选16-20wt％；
    优选地，所述油脂组分中2位棕榈酸占总棕榈酸的比值至少为30wt％；优选为30-60wt％；
    优选地，所述油脂组合物包含植物来源、动物来源和微生物来源的改性或非改性油脂中的一种或多种；
    优选地，所述植物来源油脂包括改性的种籽油脂和/或非改性的种籽油脂；
    优选地，所述种籽油脂选自大豆油、椰子油、稻米油、菜籽油、葵花籽油、玉米油、橄榄油、棕榈油、棕榈仁油、棕榈硬脂、高油酸葵花籽油、花生油、亚麻籽油、红花油、棉籽油、芒果仁油、牛油果仁油、乳木果油和雾冰草脂中的至少一种；
    优选地，所述改性包括酯交换和/或分提；
    优选地，所述的动物来源的油脂包括牛乳来源的油脂、羊乳来源的油脂、水牛乳来源的油脂、骆驼乳来源的油脂、水产动物来源的油脂(如磷虾油和鱼油)中的一种或多种，以及牛乳蛋白中的油脂、羊乳蛋白中的油脂、水牛乳蛋白中的油脂和骆驼乳蛋白中的油脂；
    优选地，所述动物来源油脂包括改性的和/或非改性的油脂；
    优选地，所述微生物来源的油脂选自藻油和真菌油中的一种或多种；
    优选地，所述微生物来源油脂包括改性的和/或非改性的油脂；
    优选地，所述油脂组合物还包含至少一种选自藻油、鱼油、真菌油、微生物油和单细胞油的DHA和ARA，其中，DHA或ARA的含量均不超过总脂质计3％；
    优选地，所述油脂组分含有结构脂、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，并任选含有稻米油、大豆油、牛乳脂和葵花籽油中的一种或多种；优选地，所述油脂含有稻米油、结构脂、大豆油、椰子油、高油酸葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂组分总重计，稻米油含量为13-17％，结构脂含量为26-30％，大豆油含量为18-22％，椰子油含量为16-20％，高油酸葵花籽油含量为13-17％，亚麻籽油含量为1-3％，ARA油含量为0.5-1.5％，DHA藻油含量为0.5-1.5％，更优选地，所述油脂组分含有15％稻米油、28％OPO结构脂、20％大豆油、18％椰子油、15％高油酸葵花籽油、2％亚麻籽油、1％ARA油和1％DHA藻油；或优选地，所述油脂组分含有结构脂、牛乳脂、椰子油、高油酸葵花籽油、葵花籽油、亚麻籽油、ARA油和DHA藻油，或由其组成，优选地，以油脂组分总重计，所述油脂组分含有41-45％的结构脂、8-11％的牛乳脂、5-8％的椰子油、12-15％的高油酸葵花籽油、18-22％的葵花籽油、2.5-4％的亚麻籽油、0.5-1.5％的ARA油和0.5-1.5％的DHA藻油，更优选地，所述油脂组分含有43.2％的结构脂、9.6％的牛乳脂、7.2％的椰子油、13.6％的高油酸葵花籽油、20.8％的葵花籽油、3.6％的亚麻籽油、1％的ARA油和1％的DHA藻油；优选地，所述结构脂为OPO结构脂。
  11. 如权利要求9所述的方法，其特征在于，所述植物磷脂为葵磷脂和/或大豆磷脂，优选为葵磷脂；优选地，所述结构化乳液中，以结构化乳液所含的磷脂总重计，磷脂酰胆碱(PC)的含量为25-35wt％，磷脂酰乙醇胺(PE)的含量为20-35wt％，磷脂酰肌醇(PI)的含量为10-25wt％和鞘磷脂(SM)的含量为10-25wt％。
  12. 如权利要求9所述的方法，其特征在于，所述油相组合物中还包含甾醇，以所述油相组合物的总质量计，所述甾醇的含量为0.2-0.3％；优选地，所述甾醇中的胆固醇和植物甾醇的质量比为0.2～0.6，优选0.25～0.58。
  13. 一种食品用组合物的制备方法，其特征在于，所述方法包括步骤：
    (1)提供权利要求6或7所述的结构化乳液或采用权利要求8-12中任一项所述的方法制备得到的结构化乳液；
    (2)将步骤(1)的乳液进行干燥；
    优选地，所述干燥包括：喷雾干燥、真空冷冻干燥、或冷风喷雾干燥中的一种或多种；
    优选地，所述喷雾干燥的进风温度为120-200℃，出风温度为60-110℃；
    优选地，所述冷风喷雾干燥的进风温度为70-110℃，出风温度为35-50℃。
  14. 一种食品组合物，其特征在于，所述食品组合物包含权利要求1或2所述的极性脂质组合物；或者包含权利要求3或4所述的油脂组合物；或者包含权利要求5所述的油相组合物；或者包含权利要求6或7所述的结构化乳液；或者包含由权利要求8-12中任一项所述的方法制备得到的结构化乳液；或者包含由权利要求13所述的方法制备得到的食品用组合物，优选地，所述食品组合物为乳液形式或者粉末形式，或片状，或块状，或胶囊，或丸状，或半乳液；优选地，所述食品组合物为营养强化剂。
  15. 一种促进动物消化吸收的方法，所述方法为采用权利要求14所述的食品组合物作为该动物摄取的食物的一部分或全部。
PCT/CN2021/142533 2020-12-29 2021-12-29 一种结构化乳液 Ceased WO2022143781A1 (zh)

Priority Applications (5)

Application Number Priority Date Filing Date Title
JP2023539822A JP7817267B2 (ja) 2020-12-29 2021-12-29 構造化エマルション
KR1020237025440A KR20230125270A (ko) 2020-12-29 2021-12-29 구조화 유액
AU2021414174A AU2021414174B2 (en) 2020-12-29 2021-12-29 Structured emulsion
EP21914513.3A EP4272570A4 (en) 2020-12-29 2021-12-29 Structured emulsion
JP2025148238A JP2025172940A (ja) 2020-12-29 2025-09-08 構造化エマルション

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN202011596309.3A CN114680197B (zh) 2020-12-29 2020-12-29 一种结构化乳液
CN202011605965.5A CN114680327A (zh) 2020-12-29 2020-12-29 一种结构化乳液的制备方法
CN202011596309.3 2020-12-29
CN202011605965.5 2020-12-29

Publications (1)

Publication Number Publication Date
WO2022143781A1 true WO2022143781A1 (zh) 2022-07-07

Family

ID=82260269

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2021/142533 Ceased WO2022143781A1 (zh) 2020-12-29 2021-12-29 一种结构化乳液

Country Status (5)

Country Link
EP (1) EP4272570A4 (zh)
JP (2) JP7817267B2 (zh)
KR (1) KR20230125270A (zh)
AU (1) AU2021414174B2 (zh)
WO (1) WO2022143781A1 (zh)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116210906A (zh) * 2022-12-30 2023-06-06 广州白云山汉方现代药业有限公司 一种改善口感的灵芝孢子油口服液的制备方法及其应用
CN116491615A (zh) * 2023-05-17 2023-07-28 哈尔滨三联药业股份有限公司 美藤果油胶原蛋白肽饮料组合物及其制备方法
CN117652576A (zh) * 2023-12-12 2024-03-08 内蒙古伊利实业集团股份有限公司 具有免疫调节功能活性的配方奶粉及其制备方法与应用

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118120915A (zh) * 2024-03-19 2024-06-04 湖州维义生物科技股份有限公司 一种高生物可及性油水营养素共运载脂质体及其制备方法
KR102766019B1 (ko) * 2024-07-12 2025-02-12 (주)파인푸드랩 헴프밀크 제조방법 및 그에 의해 제조된 헴프밀크

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1108893A (zh) * 1993-08-20 1995-09-27 雀巢制品公司 预期用作食物或用于食品的类脂组合物
CN104171799A (zh) * 2014-08-07 2014-12-03 北京世纪劲得保健品有限公司 一种降血脂磷脂和植物甾醇复合营养品及其制备方法
WO2016163883A2 (en) 2015-04-10 2016-10-13 N.V. Nutricia Nutrition with large lipid globules comprising vegetable fat coated with milk phospholipids for improving fat absorption
US20160309769A1 (en) * 2013-12-12 2016-10-27 Nestec S.A. Synthetic milk compositions comprising polyunsaturated fatty acids (pufas) for promoting the healthy establishment of cognitive function in male and female infant and children
CN106106753A (zh) * 2016-06-27 2016-11-16 黑龙江飞鹤乳业有限公司 一种富含多种乳磷脂的婴儿配方乳粉
US20170231262A1 (en) 2013-03-11 2017-08-17 Mead Johnson Nutrition Company Nutritional compositions containing structured fat globules and uses thereof
US20180092376A1 (en) 2015-03-16 2018-04-05 N. V. Nutricia Two-step emulsification process for preparing infant formula
CN109662151A (zh) * 2018-12-26 2019-04-23 光明乳业股份有限公司 一种中老年乳粉及其制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0784437T3 (da) * 1994-10-05 1999-04-19 Milupa Gmbh & Co Kg Phospholipidholdig fedtblanding med LCP-fedtsyrer
JP3203485B2 (ja) 1998-08-19 2001-08-27 明治乳業株式会社 リン脂質及び脂肪酸組成を調整した乳児用食品組成物
JP3544493B2 (ja) 1999-06-10 2004-07-21 雪印乳業株式会社 乳幼児用栄養組成物
CN101316521B (zh) 2005-04-28 2014-06-25 恩兹默泰克有限公司 极性脂质混合物、其制备和应用
KR102698986B1 (ko) 2017-09-01 2024-08-27 후지세유 그룹 혼샤 가부시키가이샤 불포화 지방산을 함유하는 유지 조성물

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1108893A (zh) * 1993-08-20 1995-09-27 雀巢制品公司 预期用作食物或用于食品的类脂组合物
US20170231262A1 (en) 2013-03-11 2017-08-17 Mead Johnson Nutrition Company Nutritional compositions containing structured fat globules and uses thereof
US20160309769A1 (en) * 2013-12-12 2016-10-27 Nestec S.A. Synthetic milk compositions comprising polyunsaturated fatty acids (pufas) for promoting the healthy establishment of cognitive function in male and female infant and children
CN104171799A (zh) * 2014-08-07 2014-12-03 北京世纪劲得保健品有限公司 一种降血脂磷脂和植物甾醇复合营养品及其制备方法
US20180092376A1 (en) 2015-03-16 2018-04-05 N. V. Nutricia Two-step emulsification process for preparing infant formula
WO2016163883A2 (en) 2015-04-10 2016-10-13 N.V. Nutricia Nutrition with large lipid globules comprising vegetable fat coated with milk phospholipids for improving fat absorption
CN106106753A (zh) * 2016-06-27 2016-11-16 黑龙江飞鹤乳业有限公司 一种富含多种乳磷脂的婴儿配方乳粉
CN109662151A (zh) * 2018-12-26 2019-04-23 光明乳业股份有限公司 一种中老年乳粉及其制备方法

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
GALLIER, SVOCKING, KPOST, J. A ET AL., COLLOIDS SURF B BIOINTERFACES, vol. 136, 2015, pages 329 - 39
LOPEZ CMENARD O, COLLOIDS SURF B, vol. 83, 2011, pages 29 - 41
MICHALSKI, M. CBRIARD, VMICHEL, F ET AL., JOURNAL OF DAIRY SCIENCE, vol. 88, 2005, pages 1927 - 1940
See also references of EP4272570A4

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116210906A (zh) * 2022-12-30 2023-06-06 广州白云山汉方现代药业有限公司 一种改善口感的灵芝孢子油口服液的制备方法及其应用
CN116491615A (zh) * 2023-05-17 2023-07-28 哈尔滨三联药业股份有限公司 美藤果油胶原蛋白肽饮料组合物及其制备方法
CN116491615B (zh) * 2023-05-17 2023-09-12 哈尔滨三联药业股份有限公司 美藤果油胶原蛋白肽饮料组合物及其制备方法
CN117652576A (zh) * 2023-12-12 2024-03-08 内蒙古伊利实业集团股份有限公司 具有免疫调节功能活性的配方奶粉及其制备方法与应用

Also Published As

Publication number Publication date
EP4272570A4 (en) 2024-12-04
KR20230125270A (ko) 2023-08-29
JP7817267B2 (ja) 2026-02-18
JP2024501328A (ja) 2024-01-11
EP4272570A1 (en) 2023-11-08
AU2021414174A1 (en) 2023-07-27
JP2025172940A (ja) 2025-11-26
AU2021414174B2 (en) 2025-10-09

Similar Documents

Publication Publication Date Title
CN112205475B (zh) 一种结构化乳液
WO2022143781A1 (zh) 一种结构化乳液
Liang et al. Influence of homogenization and thermal processing on the gastrointestinal fate of bovine milk fat: In vitro digestion study
Zou et al. Current knowledge of lipids in human milk and recent innovations in infant formulas
Bourlieu-Lacanal et al. Towards infant formula biomimetic of human milk structure and digestive behaviour
CN114680197B (zh) 一种结构化乳液
CN105707857A (zh) 具有脂肪梯度的组合物
CN110269103A (zh) 一种乳脂肪球及其制备方法
Liu et al. The influence of MPL addition on structure, interfacial compositions and physicochemical properties on infant formula fat globules
CN116349733B (zh) 高脂质消化率的婴儿配方奶粉及其制备方法
CN113115821B (zh) 含多肽的结构化乳液
TW202038732A (zh) 在胃條件下顯示相分離之營養組成物、其製備方法及用途
CN114680179B (zh) 高蛋白浓缩乳及制备方法
WO2022143788A1 (zh) 改善食品所含脂质的消化的组合物及其应用
CN114680180B (zh) 一种含低浓度植物磷脂的高脂质消化率的浓缩乳液
CN114680327A (zh) 一种结构化乳液的制备方法
CN112385845A (zh) 一种富含opo的结构化乳液
RU2830903C9 (ru) Структурированная эмульсия
RU2830903C1 (ru) Структурированная эмульсия
CN113115841A (zh) 含磷脂的婴儿配方乳
CN114680185A (zh) W/o型油水组合物及其改善食品所含脂质的消化的应用
RU2839392C1 (ru) Жировая композиция, композиция добавки, композиция вода/масло, структурированная эмульсия и сухой порошок для приготовления молочной смеси, пищевая композиция, включающая их, способы получения композиции вода/масло и структурированной эмульсии и применение жировой композиции, композиции добавки и композиции вода/масло
CN114680198A (zh) 配方乳用油脂组合物及应用
CN113115843B (zh) 含藻油的结构化乳液
Lopez Dairy lipids in infant formulae to reduce the gap with breast milk fat globules: Nutritional and health benefits associated to opportunities

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21914513

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2023539822

Country of ref document: JP

ENP Entry into the national phase

Ref document number: 20237025440

Country of ref document: KR

Kind code of ref document: A

ENP Entry into the national phase

Ref document number: 2021414174

Country of ref document: AU

Date of ref document: 20211229

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 202317050612

Country of ref document: IN

WWE Wipo information: entry into national phase

Ref document number: 2023117880

Country of ref document: RU

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2021914513

Country of ref document: EP

Effective date: 20230731