CN112385845A

CN112385845A - Structured emulsion rich in OPO

Info

Publication number: CN112385845A
Application number: CN201910738967.2A
Authority: CN
Inventors: 郭瑞华; 李胜; 徐学兵; 张虹; 郑妍
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2019-08-12
Filing date: 2019-08-12
Publication date: 2021-02-23
Also published as: CN120092964A

Abstract

The invention provides a structured emulsion, characterized in that the structured emulsion comprises: 3-10 wt% of oil phase composition; 73-90 wt% of a water phase; in the fatty acid composition of the oil phase composition, the content of saturated fatty acid is less than or equal to 45 wt%, the content of monounsaturated fatty acid is more than or equal to 30 wt%, and the content of polyunsaturated fatty acid is less than or equal to 30 wt%; the oil phase composition comprises at least 3.0% phospholipids, based on the total weight of the oil phase composition. The water-reconstituted milk of the structured emulsion or the spray-dried powder of the invention has better emulsion stability than freeze-thaw milk of breast milk; compared with the traditional infant formula, the infant formula milk has the obvious effect of improving the digestion and absorption of the lipid of the infant.

Description

Structured emulsion rich in OPO

Technical Field

The invention belongs to the field of formula foods, and particularly relates to formula structured emulsion.

Background

Studies have shown that the particle size and lipid composition of milk fat globules significantly affect lipid enzymolysis and nutrient metabolism (Michalski, M.C., Briard, V., Michel, F., et al. journal of Dairy Science,2005,88, 1927-membered 1940; Gallier, S., Vocking, K., Post, J.A., et al. colloids Surf B Biointerfaces,2015,136,329-39). The structure of milk fat globules of naturally occurring breast milk is as follows: the triglyceride is encapsulated by phospholipid trimolecular membrane with thickness of 5-20nm, and the phospholipid membrane is composed of phospholipid, glycoprotein, glycolipid and cholesterol; the milk fat globules range in size from 0.1 to 12 microns with an average particle size of 4.2 microns. This structure allows lipase to enter milk fat globules more easily, binding to internal triglycerides, and therefore breast milk has a faster rate of lipolysis and shorter gastric emptying time (Lopez C, M é nard o. colloids Surf B,2011,83: 29-41). However, although the fat globules of the reconstituted milk of the traditional infant formula milk powder have smaller particle size and larger specific surface area, the periphery of the fat globules is covered by a layer of dense protein membrane, and the thickness of the membrane is thicker and reaches 20-100 nanometers; in order to bind to the internal triglycerides, the lipase must first enzymatically hydrolyze the protein membrane, and thus conventional infant formulas have a relatively slow rate of lipid hydrolysis and a long gastric emptying time.

Existing patents or patent applications relating to the preparation of phospholipid-component containing micro-sized infant formula emulsions and structured milk fat globules are mainly concerned with the protection of phospholipid content, sphingomyelin and cholesterol content in milk fat globules, and the protection of long chain polyunsaturated fatty acids (LC-PUFA) and Medium Chain Fatty Acids (MCFA) among the fatty acids. Two important patent applications of Nutricia, WO2016/163883A2 and US2018/0092376A1, disclose a preparation method of a formula milk powder containing micron-sized fat globules. The method takes phospholipid from milk fat globule membrane protein or butter powder as an emulsifier, and prepares large-particle milk fat globules with particle size of 2-6 microns by low-speed shearing and low-pressure homogenization. The fat in the fat globule is wrapped by phospholipid monomolecular film containing phospholipid, protein and cholesterol, and has effects of promoting fat absorption of infants after meal, promoting gastric emptying of infants and controlling body weight. The copending patent application US20170231262a1 discloses a nutritional composition containing structured fat globules of specific particle size and fatty acid composition and use thereof, the structured fat globules being 2-13 μm in particle size composed of phospholipids, cholesterol and membrane proteins and oils and fats containing a certain amount of trans fatty acids, branched fatty acids and conjugated linoleic acids, having the efficacy of promoting lipid digestion and promoting gastrointestinal motility. However, no reports have been made on the effect of sterols (especially phytosterols) and phospholipid composition (PC, PI, PE, PS and SM) on lipolysis and absorption of infant formula emulsions.

Disclosure of Invention

A first aspect of the present invention provides a fat or oil composition having an OPO content of 10 to 40 wt%, preferably 15 to 40 wt%; the OPO is 1, 3-oleic acid-2-palmitic acid glyceride.

In one or more embodiments, the fatty acid composition of the fat composition has a saturated fatty acid content of 45 wt% or less, a monounsaturated fatty acid content of 30 wt% or more, and a polyunsaturated fatty acid content of 30 wt% or less, based on the total mass of fatty acids.

In one or more embodiments, the fatty acid composition of the fat and oil composition has a saturated fatty acid content of 30 to 45 wt% based on the total mass of fatty acids.

In one or more embodiments, the fatty acid composition of the fat and oil composition has a monounsaturated fatty acid content of 30 to 65%, preferably 45 to 60% by weight, based on the total mass of fatty acids.

In one or more embodiments, the fatty acid composition of the fat and oil composition has a polyunsaturated fatty acid content of 5 to 30 wt%, preferably 6 to 15 wt%, based on the total mass of fatty acids.

In one or more embodiments, the fat composition has a solid fat content of no more than 7% at 30 ℃.

In one or more embodiments, the fatty acid composition of the fat composition comprises a mixture of oleic acid: palmitic acid: the mass ratio of the linoleic acid is 6:6: 1-4: 3: 1. In a second aspect of the present invention, there is provided an oil phase composition, comprising at least 3.0% of a polar lipid composition and the lipid composition of the present invention, based on the total weight of the oil phase composition, wherein the polar lipid composition comprises more than 90% of phospholipids, based on the total mass of the polar lipid composition; the phospholipids comprise 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI and 2-15% sphingomyelin SM, based on the total mass of the phospholipids.

In a second aspect, the present invention provides an oil phase composition comprising a polar lipid composition and the oil or fat composition of the present invention. Preferably, the oil phase composition comprises at least 3.0% of the polar lipid composition described herein, based on its total mass.

In some embodiments, the polar lipid composition is present in the oil phase composition in an amount of 3.0-12%.

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

A third aspect of the invention provides a structured emulsion comprising, based on the total mass of the structured emulsion:

3-10 wt% of oil phase composition;

7-20 wt% of water-soluble composition;

70-90 wt% of water;

the content of OPO in the oil phase composition is 0.5-6 wt% based on the total mass of the structured emulsion;

the content of OPO in the oil phase composition is 10-40 wt% based on the total mass of the oil phase composition; the OPO is 1, 3-oleic acid-2-palmitic acid glyceride.

The oil phase composition comprises at least 3.0% phospholipids, based on the total weight of the oil phase composition.

In one or more embodiments, the fatty acid composition of the fat composition comprises a mixture of oleic acid: palmitic acid: the mass ratio of the linoleic acid is 6:6: 1-4: 3: 1.

In one or more embodiments, the phospholipid comprises 25 wt% to 40 wt% phosphatidylcholine, 15 wt% to 35 wt% phosphatidylethanolamine, 10 wt% to 30 wt% phosphatidylinositol, and less than 40 wt% sphingomyelin, preferably 2 wt% to 15 wt% sphingomyelin, based on the total weight of the phospholipid.

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

In one or more embodiments, the structured emulsion further comprises ≦ 0.5% sterol based on the total weight of the grease composition.

In one or more embodiments, the sterol comprises cholesterol and phytosterol, wherein the mass ratio of cholesterol to phytosterol is 1:6-4: 7.

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

In one or more embodiments, the glycolipid comprises one or more of a glyceroglycolipid, a glycosphingolipid, a rhamnolipid derived from microbial, algal, mammalian and plant cells.

In one or more embodiments, the water soluble composition comprises 12-18 wt% protein, 75-85 wt% digestible carbohydrate, 2-3 wt% vitamin complex mineral, 0.1-1 wt% stabilizer, and optionally ≤ 10 wt% non-digestible oligosaccharide, based on the total mass of the water soluble composition.

In one or more embodiments, the protein is selected from at least one of the following proteins: whey protein derived from cow milk or goat milk, casein, protein derived from beans, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, and protein derived from soybean derived from cow milk or goat milk.

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

In one or more embodiments, the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, maize protein, and oat protein.

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

In one or more embodiments, the stabilizing agent is selected from at least one of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, soy polysaccharide.

In one or more embodiments, the non-digestible oligosaccharide is selected from at least one of fructooligosaccharides, galactooligosaccharides, glucooligosaccharides, xylooligosaccharides, mannose oligosaccharides and cyclodextrin oligosaccharides.

In one or more embodiments, the vitamin mineral includes at least one of vitamin a, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin, sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, inositol.

In a fourth aspect of the present invention, there is provided a method of preparing a structured emulsion comprising the steps of:

(1) providing an oil phase composition;

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

(3) emulsifying the oil phase composition and the water phase composition.

In one or more embodiments, the method further comprises a step (4) of sterilizing the emulsion obtained in step (3). In one or more embodiments, the emulsification mode comprises the steps of: mixing the oil phase composition and the water phase composition, and performing shearing emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification to obtain the product, wherein the shearing rate is 3000-20000rpm, the shearing time is 1-15min, and the ultrasonic power density is 60-300W/cm²The ultrasonic treatment time is 1-20 min.

In one or more embodiments, the emulsification mode comprises the steps of: mixing the oil phase and the water phase, and then shearing, homogenizing and/or carrying out micro-jet emulsification to obtain the product, wherein the shearing rate is 3000-20000rpm, the shearing time is 1-15min, the micro-jet pressure is 10-600bar, and the product undergoes more than 3 cycles, and the homogenizing pressure is 10-600bar, and the product undergoes more than 3 cycles.

In one or more embodiments, the emulsification mode comprises the steps of: the oil phase and the water phase are not mixed or are mixed and then are processed by double-channel or multi-channel microfluid.

In one or more embodiments, the shear rate is ≦ 4000rpm and the homogenizing pressure is ≦ 20 bars. In one or more embodiments, the sterilization is pasteurization or high temperature flash sterilization or ultra high pressure sterilization.

In one or more embodiments, the primary emulsion is pasteurized by incubating for 15s to 30min in a water bath at 60 ℃ to 85 ℃.

In one or more embodiments, the step (4) is to perform high-temperature instantaneous sterilization on the primary emulsion by keeping the temperature of the primary emulsion at 110-140 ℃ for 1-30 seconds.

In one or more embodiments, the step (4) is to perform ultra-high pressure sterilization on the primary emulsion at 100-800MPa for 5-30 min.

In one or more embodiments, the step (1) is mixing the phospholipid and the oil composition, and stirring in a water bath at 60 ± 5 ℃ to form an oil phase.

In one or more embodiments, the step (2) is mixing the protein, the carbohydrate, the oligosaccharide, the complex microbial mineral, the stabilizer and water, and stirring in a water bath at a temperature of below 35 ℃ to form an aqueous phase.

In one or more embodiments, in step (3), the oil phase and the aqueous phase are mixed with stirring in a water bath at less than 35 ℃ for less than 20 min.

In a fifth aspect of the present invention, there is provided a method of preparing a powder composition, the method comprising the steps of:

(1) providing a structured emulsion;

(2) the structured emulsion is dried.

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

In one or more embodiments, the inlet air temperature of the spray drying is 120-200 ℃, and the outlet air temperature is 60-110 ℃.

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

In a sixth aspect of the present invention, there is provided a food composition comprising the polar lipid composition of the present invention; or a fat or oil composition according to the present invention; or an oil phase composition according to the present invention; or a structured emulsion as described herein; or a structured emulsion prepared by the method of the present invention.

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

In one or more preferred embodiments, preferably, the food composition is a dietary supplement.

The composition of the invention can be used as or in the manufacture of a food product (or food) or food supplement. Accordingly, the invention relates to a food product or food supplement comprising or consisting essentially of (or comprising an emulsion formed by redispersion of) a composition of the invention.

In the present invention, the food may be for use by different populations including, but not limited to, vertebrate, invertebrate, human consumption.

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

The food product or food supplement may be for immediate use or may require mixing with an aqueous medium prior to use. The aqueous medium may be water, milk (such as whole, half or skim milk), yoghurt, beverages (such as soft drinks, e.g. fruit juices), soy milk beverages, rice beverages, vegetable based beverages, milkshakes, coffee or tea.

In a seventh aspect of the invention, there is provided a method of promoting digestive absorption in an animal or human, said method comprising the use of a food product according to the invention.

In one or more preferred embodiments, the animal includes a mammal, a ruminant.

In one or more preferred embodiments, the human body includes infants, pregnant women, middle aged and elderly people, and people with low immunity.

Detailed Description

Polar lipid composition

The present invention provides a polar lipid composition for use in a formula, the polar lipid composition comprising a phospholipid. Herein, the phospholipid may be a phospholipid of plant origin and/or animal origin. The plant-derived phospholipid may include soybean-derived phospholipid, sunflower-derived phospholipid, rapeseed-derived phospholipid, peanut-derived phospholipid, rice bran-derived phospholipid, sesame-derived phospholipid, linseed-derived phospholipid, safflower-derived phospholipid, palm seed-derived phospholipid, and camellia seed-derived phospholipid. In some embodiments, the phospholipids in the polar lipid compositions of the invention are sunflower phospholipids and/or soybean phospholipids, together with sphingomyelin. Animal-derived phospholipids include terrestrial animal-derived phospholipids, such as egg phospholipids, and aquatic animal-derived phospholipids, such as fish, shrimp, and shellfish-derived phospholipids. The fish may be, for example, yellow croaker. The polar lipid composition of the invention may be prepared using one or more phospholipids of the same origin and/or of different origins. Typically, the polar lipid composition of the invention may comprise more than 90% phospholipids, based on its total mass. In a preferred embodiment, the polar lipid composition of the invention contains phosphatidylcholine PC, phosphatidylethanolamine PE, inositol phospholipid PI and sphingomyelin SM. Typically, the phospholipids comprise 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, 2-15% sphingomyelin SM, based on the total mass of the phospholipids. Preferably, the content of PC is 28-38% by weight of the total weight of the phospholipid; the content of PE is 15-30%; the content of PI is 12-30%; the content of SM is 2-10%; preferably, the content of PC is 28.7% or 29% or 34.2% or 37.6% by mass of the total mass of phospholipids; the content of PE is 17% or 27.4% or 21%; the content of PI is 12.4 percent or 23 percent or 28.6 percent; the content of SM was 4% or 8%.

The polar lipid composition of the present invention further comprises a sterol. The sterol may be cholesterol and/or phytosterol, preferably a mixture of cholesterol and phytosterol. The sterol may be present in the polar lipid composition in an amount of 4-10%, for example 4.3-9%, or 4-7%, or 4.3-6.6% by weight of the total lipid composition. When a mixture of cholesterol and phytosterols is used, the mass ratio of cholesterol to phytosterols may be 1:8 to 4:7, such as 1:6 to 4:7, 1:6 to 1:2.5, or 1:6 to 1: 4. In certain embodiments, the mass ratio of the two is from 1:6 to 1: 5.

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

oil and fat composition

The invention also provides an oil composition for the nutritional composition, wherein the fatty acid composition of the oil composition comprises less than or equal to 45 wt% of Saturated Fatty Acid (SFA), more than or equal to 30 wt% of monounsaturated fatty acid (MUFA), and less than or equal to 30 wt% of polyunsaturated fatty acid (PUFA). The amount of SFA in the fatty acid composition of the fat composition may be in the range of 30-45 wt%, preferably in the range of 35-45 wt%; the monounsaturated fatty acid content may be in the range of 30-65 wt%, preferably 45-60 wt%; the polyunsaturated fatty acid content can be in the range from 5 to 30% by weight, preferably from 6 to 15% by weight.

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

The content of OPO in the grease composition is 10-40 wt%, preferably 15-40 wt%; the OPO is 1, 3-oleic acid-2-palmitic acid glyceride.

The fat composition of the present invention further contains one or more of vegetable-derived fats and oils, animal-derived fats and oils, and microbial-derived fats and oils. In the present invention, the vegetable-derived oils and fats include modified (e.g., transesterified and/or fractionated) seed oils and fats and/or non-modified seed oils and fats. Seed oils and fats described herein include, but are not limited to, one or a mixture of any of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, and cottonseed oil, mango kernel oil, shea oil, and illipe oil. In the present invention, the animal-derived fat includes one or more of cow milk-derived fat, goat milk-derived fat, buffalo milk-derived fat, camel milk-derived fat, and aquatic animal-derived fat (such as fish oil and krill oil), and one or more of fat in cow milk protein, fat in goat milk protein, fat in buffalo milk protein, and fat in camel milk protein. The oil derived from microorganism comprises one or more of algae oil and fungal oil.

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

In a preferred embodiment, the OPO-type oil or fat is an OPO-rich oil or fat, preferably, the OPO-rich oil or fat is obtained by transesterification; more preferably, it is prepared according to the method of patent CN102827885A

Generally, the fat or oil composition of the present invention has a solid fat content of not more than 7%, for example, between 4 and 6.5%, or between 5.5 and 6.5% at 30 ℃. The grease compositions of the present invention are particularly suitable for use in formulating the structured emulsions described herein.

Oil phase composition

The present invention also provides an oil phase composition comprising the polar lipid composition and the fat composition described herein. Preferably, the oil phase composition comprises at least 3.0% of the polar lipid composition described herein, based on its total mass. In some embodiments, the polar lipid composition is present in the oil phase composition in an amount of 3.0-12%.

In a preferred embodiment, the fat and oil composition of the present invention contains OPO type fat and oil, rice oil, palm oil, soybean oil, coconut oil and algal oil, sunflower phospholipid and/or soybean phospholipid, and sphingomyelin. In these embodiments, the content of the OPO type oil is 15 to 65%, preferably 40 to 65%, the content of the rice oil is 5 to 25%, preferably 5 to 10%, the content of the palm oil is 0 to 20%, preferably 0 to 10%, the content of the soybean oil is 5 to 30%, preferably 10 to 20%, the content of the coconut oil is 0 to 15%, preferably 5 to 10%, and the content of the algae oil is 0.5 to 5%, preferably 1 to 3%, based on the total mass of the oil composition. The sphingomyelin can be present in an amount of 0.2-1%, e.g., 0.2-0.6%, based on the total weight of the oil phase composition; when present, the content of sunflower phospholipids can be 4-8%, such as 4-6%; when present, the content of soybean phospholipids may be 4-10%, such as 5-10%; preferably, the sum of the mass of sphingomyelin and sunflower and/or soybean phospholipids is 5-12% of the total mass of the oil phase composition.

The oil phase composition may further contain other components conventionally added to oil compositions, including emulsifiers, stabilizers, and the like. For example, in certain embodiments, the oil phase composition may contain an emulsifier, such as monoglyceride, in an amount of 8-12% by weight of the total oil phase composition.

In some embodiments, 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.

In some embodiments, the glycolipid is used in an amount of 3.0 wt% or more based on the total mass of the oil phase composition.

Structured emulsions

The structured emulsions provided herein comprise an oil phase composition, a water soluble component, and water. The 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.

The oil phase composition comprises fatty acids, wherein the content of Saturated Fatty Acids (SFA) is less than or equal to 45 wt%, the content of monounsaturated fatty acids (MUFA) is more than or equal to 30 wt%, and the content of polyunsaturated fatty acids (PUFA) is less than or equal to 30 wt%. The content of SFA in the fatty acid composition of the fat composition may be in the range of 30-45 wt%; the monounsaturated fatty acid content may be in the range of 30-65 wt%, preferably 45-60 wt%; the polyunsaturated fatty acid content can be in the range from 5 to 30% by weight, preferably from 6 to 15% by weight.

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

The fat composition of the present invention may further contain one or more of vegetable-derived fats and oils, animal-derived fats and oils, and microbial-derived fats and oils. In the present invention, the vegetable-derived oils and fats include modified (e.g., transesterified and/or fractionated) seed oils and fats and/or non-modified seed oils and fats. Seed oils and fats described herein include, but are not limited to, one or a mixture of any of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, and cottonseed oil, mango kernel oil, shea oil, and illipe oil. In the present invention, the animal-derived fat includes one or more of cow milk-derived fat, goat milk-derived fat, buffalo milk-derived fat, camel milk-derived fat, and aquatic animal-derived fat (such as fish oil and krill oil), and one or more of fat in cow milk protein, fat in goat milk protein, fat in buffalo milk protein, and fat in camel milk protein. The oil derived from microorganism comprises one or more of algae oil and fungal oil.

The protein may be a protein conventionally added to formula milk including, but not limited to whey protein of bovine or ovine milk origin, casein, protein of legume origin, cereal protein, and partially or fully hydrolyzed whey protein, casein, protein of soy origin. The legume-derived proteins may be soy protein and/or pea protein. Cereal proteins include, but are not limited to, one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, zein, and oat protein. In the water-soluble component of the present invention, the content of protein is usually 12 to 18% by weight.

Carbohydrates include digestible and non-digestible carbohydrates. The digestible carbohydrate is typically a sugar conventionally added to milk formulas including, but not limited to, at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup. Preferably more than 60 wt% of the digestible carbohydrate is lactose. The non-digestible carbohydrate is typically a non-digestible oligosaccharide comprising at least one of fructooligosaccharide, galactooligosaccharide, glucooligosaccharide, xylooligosaccharide, mannose oligosaccharide and cyclodextrin oligosaccharide. In the water soluble ingredient of the present invention the total content of digestible carbohydrates is typically 75-85 wt% and the total content of non-digestible carbohydrates is less than or equal to 10 wt%.

In the present invention, the vitamins include one or more of vitamin a, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, and biotin, and the minerals include at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, and selenium. The complex microbial mineral may also include choline and/or inositol. Generally, the water-soluble ingredient of the present invention contains the complex microbial mineral in an amount of more than 1.5 wt%, preferably 2 to 6 wt%. .

In the present invention, the stabilizer may be a stabilizer conventionally added to the formula, including but not limited to one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharide. In the water-soluble component of the present invention, the content of the stabilizer is usually 0.1 to 1% by weight.

In a preferred embodiment, the water soluble composition of the invention comprises 12-18 wt.% protein, 75-85 wt.% digestible carbohydrate, 2-3 wt.% vitamin complex mineral, 0.1-1 wt.% stabilizer and ≤ 10 wt.% non-digestible oligosaccharide, based on the total mass thereof.

The sum of the water-soluble component contents in the structured emulsions according to the invention may be 7 to 20%, for example 7 to 15% or 7 to 12%, based on their total mass.

The oil phase composition may be present in the structured emulsions of the present invention in an amount of from 3 to 10 wt%, such as from 4 to 7% based on the total mass of the emulsion.

In some embodiments, the structured emulsions of the present invention contain 3 to 10 wt% of the oil phase composition, 7 to 20 wt% of the water soluble composition, and 70 wt% to 90 wt% of water, based on the total mass thereof. In some embodiments, the structured emulsions of the present invention comprise 3 to 10 wt% of the oil phase composition, 7 to 20 wt% of the water soluble composition, and the balance water.

Preparation method

The preparation method of the structured emulsion comprises the following steps:

(1) providing the oil phase composition of the invention, obtaining the structured emulsion oil phase composition;

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

(3) and mixing and emulsifying the oil phase composition and the water phase composition to obtain the emulsion.

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

In step (1) above, the phospholipids described herein may be mixed with the lipid composition and other optional components (e.g., emulsifiers, glycolipids, etc.) and stirred in a water bath at about 60 ℃ to form an oil phase composition, i.e., an oil phase.

In the step (2), water-soluble components such as protein, carbohydrate, compound microorganism mineral and stabilizer can be mixed with water, and stirred in water bath at below 35 deg.C to form water phase.

In the step (3), the oil phase composition and the water phase composition may be mixed and then treated by one or more of shearing emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification, wherein the shearing rate is 3000-20000rpm, the shearing time is 1-15min, and the ultrasonic power density is 60-300W/cm²The ultrasonic treatment time is 1-20 min.

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

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

In a preferred embodiment, the microjet pressure is 10-500bar for more than 3 cycles, and the homogenization pressure is 10-500bar for more than 3 cycles.

In the step (3), the oil phase and the water phase are not mixed or are mixed, and then are processed by double-channel or multi-channel microfluid.

In the step (3), the oil phase and the water phase are mixed in a water bath at the temperature of below 35 ℃, stirred for less than 20min, and then sheared and homogenized. Generally, the shear rate is less than or equal to 4000rpm, and the shear time is 1-5 minutes; homogenizing pressure is less than or equal to 20bars, and homogenizing operation can be performed for 1-5 times.

In the step (4), the sterilization may be pasteurization, autoclaving, or autoclaving. In some embodiments, the primary emulsion is pasteurized by incubating it in a 60-85 ℃ water bath for 15 seconds to 30 minutes. In other embodiments, the emulsion obtained in step (3) is subjected to heat-preservation at 110-140 ℃ for 1-30 seconds to perform high-temperature instantaneous sterilization. Or, the emulsion obtained in the step (3) can be subjected to pressure maintaining for 5-30min under the pressure of 100-600MPa, so as to perform ultrahigh pressure sterilization.

The present invention also provides a method for preparing a composition for food, the method comprising the steps of: (1) providing an emulsion according to the present invention; (2) drying the emulsion obtained in the step (1).

The drying method includes, but is not limited to, one or more of conventional high temperature spray drying, electrostatic low temperature spray drying, vacuum freeze drying, and cold air spray drying. In some embodiments, the structured emulsion is dried using a spray drying process. The air inlet temperature of the spray drying can be 120-200 ℃, and the air outlet temperature can be 60-110 ℃.

In some embodiments, the inlet air temperature for spray drying with cold air is 70-110 ℃ and the outlet air temperature is 35-50 ℃.

Thus, in some embodiments, the present invention also provides a dry powder that is the powder resulting from drying the structured emulsion of the present invention. In some embodiments, the dry powder of the present invention contains, based on its total mass: 20-25% of a grease component; 1-3% of phospholipid component; 15-25% of protein component; 35-50% of carbohydrate; 0.1-0.8% of stabilizer; and 1-3% of emulsifier. Preferably, the fat component contains: the content of OPO oil is 15-65%, preferably 40-65%, the content of rice oil is 5-25%, preferably 5-10%, the content of palm oil is 0-20%, preferably 0-10%, the content of soybean oil is 5-30%, preferably 10-20%, the content of coconut oil is 0-15%, preferably 5-10%, and the content of algae oil is 0.5-5%, preferably 1-3%. Preferably, the phospholipid component comprises, based on the total mass of the oil phase composition: 0.2-1% (e.g., 0.2-0.6%) sphingomyelin, and optionally 4-8% (e.g., 4-6%) sunflower phospholipid, and optionally 4-10% (e.g., 5-10%) soybean phospholipid; preferably, the sum of the mass of sphingomyelin and sunflower and/or soybean phospholipids is 5-12% of the total mass of the oil phase composition. Preferably, the carbohydrate is lactose. In some embodiments, the phospholipid comprises 25-40% phosphatidylcholine PC, 15-35% phosphatidylethanolamine PE, 10-30% inositol phospholipid PI, 2-15% sphingomyelin SM; preferably, the content of PC is 28-38%, the content of PE is 15-30%, the content of PI is 12-30%, and the content of SM is 2-10% of the total mass of phospholipid.

Preferably, the dry powder of the present invention is a milk powder.

The invention also provides a water-reconstituted milk which contains the dry powder (milk powder) and is prepared by dissolving the dry powder with water.

The present invention also provides a food composition, wherein the food composition comprises the polar lipid composition of the present invention; or a fat or oil composition according to the present invention; or an oil phase composition according to the present invention; or a structured emulsion as described herein; or a structured emulsion prepared by the method of the invention; or the food composition prepared by the method.

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

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

In the present invention, the food may be for use by different populations including, but not limited to, mammals, ruminants, birds, humans.

The invention also provides a method for promoting digestion and absorption of animals or human bodies, which adopts the food of the invention; the animal includes mammal and ruminant.

In some embodiments, the human includes infants, pregnant women, elderly people, and immunocompromised people.

The water-reconstituted emulsions of the structured emulsions or spray-dried powders of the invention have the following advantages:

(1) compared with freeze-thaw milk of breast milk, the freeze-thaw milk has better emulsion stability;

(2) compared with the traditional infant formula, the infant formula milk has the obvious effect of improving the digestion and absorption of the lipid of the infant.

The following examples are further illustrative of the present invention, but the present invention is not limited to the following. The embodiments in the present description are only for illustrating the present invention, and do not limit the scope of the present invention. The scope of the present invention is defined only by the appended claims, and any omissions, substitutions, and changes in the form of the embodiments disclosed herein that may be made by those skilled in the art are intended to be included within the scope of the present invention.

The following examples use instrumentation conventional in the art. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. In the following examples, various starting materials were used, and unless otherwise specified, conventional commercially available products were used. In the description of the present invention and the following examples, "%" represents weight percent, "parts" represents parts by weight, and proportions represent weight ratios, unless otherwise specified.

Source of raw materials

And (3) skim milk powder: the New Zealand is natural;

whey protein concentrate powder: the New Zealand is natural;

lactose: U.S. Leprino food;

plant phospholipids: jaboticaba;

vegetable oil, Shanghai Jiali food industry Co., Ltd;

OPO grease (OPO content 65%): PGEO audible Oils Sdn Bhd

DHA algal oil: jiabiyouh biotechnology (Wuhan) GmbH;

a rose gum: dupont, USA;

carrageenin: danisc, usa;

vitamin mineral premix: customized by DSM corporation;

milk sphingomyelin: avanti polar lipids, usa.

Table 1: structured emulsion base formula

Examples 1-2 and comparative examples 1-3 preparation methods:

weighing the grease composition (composition shown in table 2), monoglyceride, sunflower phospholipid and sphingomyelin (addition shown in table 3) according to the formula shown in table 2, mixing, and stirring in water bath at 60 ℃ to form an oil phase;

step (2): mixing 20g skimmed milk powder, 8.8g whey protein powder, 61g lactose, 3.9g composite microorganism mineral, 0.6g stabilizer (0.45 g of soybean gum, 0.15g of carrageenan) and 866.5g water, and stirring in water bath below 35 deg.C to form water phase;

and (3): mixing the oil phase and the water phase, stirring for 15min in a water bath at 35 ℃, and then shearing and homogenizing at a shearing rate of 3000rpm for 3min under the homogenizing condition: 20bar, 3 times; and

and (4): the emulsion was pasteurized by holding in a 65 ℃ water bath for 30min, and cooled to room temperature to obtain the structured emulsion of example 1.

TABLE 2 composition of fat compositions

Comparative example 4 preparation method:

weighing the grease composition (the composition is shown in table 2) according to the formula of table 2, mixing monoglyceride, sunflower phospholipid and sphingomyelin, and stirring in a water bath at 60 ℃ to form an oil phase;

and (3): mixing the oil phase and the water phase, stirring for 15min in a water bath at 35 ℃, and then shearing and homogenizing, wherein the shearing rate is 10000rpm, the shearing time is 3min, and the homogenizing condition is as follows: 200bar, 3 times; and

Comparative examples 5 and 6

The content of grease in the Junlebao formula powder measured according to the method of GB 5009.6-2016 determination of fat in food is 23.72%, and the content of grease in the Yapeba formula powder is 24.85%.

Comparative example 5a method of preparing a Junlebao formula milk is as follows:

weighing 16.54g of Junlebao formula powder, adding 83.46g of water, stirring at 60 ℃ for 10min, and preparing into formula milk with the fat content of 3.92% for later use.

Comparative example 6 yapei formula was prepared as follows:

weighing 15.79g of Yapeh formula powder, adding 84.21g of water, stirring at 60 deg.C for 10min to obtain a product with fat content of 3.92%

And (5) preparing the formula milk for later use. TABLE 3 amounts of the respective components in examples and comparative examples

Description of the drawings: comparative examples 5 and 6, which were prepared according to their oil and fat contents to give emulsions having the same oil and fat contents as in examples, and then subjected to digestion analysis

Test example 1: composition determination of oil phase composition

Determination of fatty acid composition of oil phase composition: weighing 0.3g of the grease composition into a 15mL centrifuge tube, adding 5mL n-hexane, mixing and dissolving, adding 3mL 0.5M potassium hydroxide-methanol solution, carrying out water bath at 60 ℃ for 30min, centrifuging at 3000rpm for 2min, taking an upper organic phase, and measuring the fatty acid composition of the grease composition by using a gas chromatograph. The relevant parameters of the gas chromatography are as follows: the temperature of a sample injector is 230 ℃, the temperature of a detector is 250 ℃, the flow rate of nitrogen is 1mL/min, the sample injection amount is 1uL, and the split ratio is 1: 100.

Phospholipid composition analysis in oil phase composition: reference is made to Garcia C. et al (Garcia C., Lutz N.W., conform-Gouney S.et al. food Chemistry,2012,135: 1777-³¹The content of phospholipid components (such as PC, PE, PI and SM) in the oil composition is measured by a P nuclear magnetic resonance internal standard method.

In table 2, the lipid content is based on the total weight of the emulsion; the phospholipid content and the total sterol content are calculated according to the total weight of the total lipid; the PC content, the PE content, the PI content and the SM content are calculated according to the total weight of the total phospholipid; SFA refers to saturated fatty acids; MUFA refers to monounsaturated fatty acids; PUFA means a polyunsaturated fatty acid.

TABLE 4 composition of grease compositions in examples and comparative examples

Stability analysis of infant formula emulsions or Water reconstituted emulsions (40 ℃ C.)

Analysis of emulsion stability: the stability of the emulsion at 40 ℃ was analyzed using a TURBICAN LAB Universal stability Analyzer. Setting parameters: temperature: 40 ℃, scanning frequency: 5 min/time, detection time: and 6 h. The thermodynamically unstable index (TSI) of the emulsion as a function of time and the peak thickness at the top of the emulsion were recorded. The results are shown in Table 5.

TABLE 5 stability analysis

Examples/comparative examples	6h TSI index	Thickness of peak at top/mm
			Example 1	7.1±0.5	2.6±0.2
Example 2	7.5±0.2	2.3±0.3
			Example 3	7.3±0.3	2.5±0.1
Comparative example 1	7.4±0.4	2.2±0.4
			Comparative example 2	7.0±0.3	2.0±0.1
Comparative example 3	7.3±0.4	1.9±0.4
			Comparative example 4	6.3±0.3	1.7±0.1
Comparative example 5 (Junlebao reconstituted milk)	3.5±0.4	2.0±0.2
			Comparative example 6 (Yapei formula)	2.3±0.1	2.0±0.1

The dynamic instability index (TSI) can intuitively reflect the stability of the emulsion. In general, the greater the TSI value of an emulsion, the less stable it will be and vice versa. The emulsion generally floats upwards to different degrees in the storage process, and a grinding layer with a certain thickness is formed on the top of the emulsion. Generally, the higher the thickness of the top peak of the emulsion, the greater the degree of floating of the emulsion, and the poorer the stability of the emulsion, and vice versa, at a certain temperature and for a certain time. According to the emulsion stability results of the emulsion or the water-reconstituted emulsion in table 3, the TSI index of the structured emulsion and the water-reconstituted emulsion prepared by the invention stored for 6 hours at 40 ℃ is less than 10, and the thickness of the peak at the top is less than 3.0mm, which shows that the emulsion prepared by the invention has better emulsion stability. The emulsion stability of the resulting structured emulsion prepared using high shear and high pressure homogenization was increased (comparative example 5).

Test example: in vitro simulated digestion experiment of structured emulsion and water reconstituted emulsion

In vitro simulated digestion of infant structured milk:

1) gastric digestion stage: 20mL of the reconstituted milk of milk powder was placed in a glass reactor with a water bath jacket, pH was adjusted to 5.3, 45mL of a simulated gastric digestive juice (pepsin 650U/mL, lipase 87U/mL, sodium cholate 80. mu.M, NaCl 68mM, Tris 2mM, maleic acid 2mM, phospholipid 20. mu.M, pH 5.3) was added, 0.25M NaOH was added dropwise to maintain the pH of the system constant at 5.3, the reaction was carried out for 60min under magnetic stirring in a water bath at 37 ℃, and the molar content of Free Fatty Acid (FFA) generated was calculated by recording the NaOH consumed. After the gastric digestion reaction is finished, adding excessive alkali liquor to make the pH value of the system exceed 9, inactivating enzyme, and transferring all the components into the subsequent small intestine digestion.

2) Small intestine digestion stage: the gastric digestive juice was adjusted to pH 6.6 with 1M NaOH, 97.5mL of a simulated small intestine digestive juice (pancreatin 500USP/mL, NaTC 2mM, NaCl 150mM, Tris 2mM, maleic acid 2mM, phospholipid 0.18mM, pH 6.6) was added, 0.25M NaOH was added dropwise to keep the system pH constant at 6.6, the reaction was carried out for 120min under magnetic stirring in a water bath at 37 ℃, and the molar content of Free Fatty Acid (FFA) produced was calculated by recording the NaOH consumed.

3) Liquid lipid enzymolysis degree: the degree of lipolysis, which represents the percentage of Free Fatty Acids (FFA) released from the triglyceride in the initial emulsion, can be calculated from the following formula:

wherein, LD: degree of lipolysis (%), FFA: free fatty acid content (mol, available from the molar amount of NaOH consumed), Mmeq: emulsion triglyceride average molecular weight (g/mol), FC: fat concentration (g/mL), V: volume of emulsion.

The results of the in vitro simulated digestion of the structured emulsions of examples 1-2 and comparative examples 1-4 and of the infants with the degree of lipolysis varied during the digestion are shown in table 6.

Table 6: variation of degree of lipolysis in simulated digestion process in vitro of infant

Note: g-0 represents the 0 th minute of the gastric digestion stage, G-10 represents the 10 th minute of the gastric digestion stage, and so on; i-10 represents the 10 th minute of the digestive stage of the small intestine, I-30 represents the 60 th minute of the digestive stage of the small intestine, and so on.

Claims

1. A grease composition, characterized in that, based on the total mass of the grease composition, the content of OPO in the grease composition is 10-40 wt%; the OPO is 1,3-oleic acid-2 - Glyceryl palmitate;

Preferably, the fatty acid composition of the oil and fat composition satisfies one or more of the following conditions:

(1) Saturated fatty acid content≤45wt%, monounsaturated fatty acid content≥30wt%, polyunsaturated fatty acid content≤30wt%;

(2) the saturated fatty acid content is 30～45wt%;

(3) The content of the monounsaturated fatty acid is 30-65%, preferably 45-60 wt%;

(4) The content of the polyunsaturated fatty acid is 5-30wt%, preferably 6-15wt%;

(5) The mass ratio of oleic acid: palmitic acid: linoleic acid is 6:6:1～4:3:1;

(6) The content of oleic acid is 25-35%, preferably 28-34%, or 29-34%;

(7) The content of palmitic acid is 20-25%;

(8) The content of linoleic acid is 20-30%, preferably 22-28%, more preferably 22-26%.

2. The oil and fat composition according to claim 1, wherein the oil and fat composition further comprises one or more of vegetable-derived oils and fats, animal-derived oils and fats, and microorganism-derived oils and fats; wherein,

The vegetable-derived oil includes modified seed oil and/or non-modified seed oil; preferably, the seed oil is selected from soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, Corn Oil, Olive Oil, Palm Oil, Palm Kernel Oil, Palm Stearin, High Oleic Sunflower Oil, Peanut Oil, Safflower Oil and Cottonseed Oil, Flaxseed Oil, Mango Kernel Oil, Shea Butter, Shea Butter, At least one of fenugreek grass resin; preferably, the modification includes transesterification and/or fractionation;

The animal-derived oils and fats include one or more of 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, and aquatic animal-derived oils and fats, as well as oils and fats in cow's milk protein, One or more of the oil in goat milk protein, the oil in buffalo milk protein and the oil in camel milk protein, the animal-derived oil includes modified and/or non-modified;

The microorganism-derived oil is selected from one or more of algal oil and fungal oil, and the animal-derived oil includes modified and/or non-modified ones.

3. The oil and fat composition according to claim 1 or 2, characterized in that, based on the total mass of the oil and fat composition, the oil and fat composition comprises OPO type oil, rice oil, palm oil, soybean oil, coconut oil, algae One or more of oil; preferably the content of OPO type oil is 15-65%, preferably 40-65%, the content of rice oil is 5-25%, preferably 5-10%, the content of palm oil 0-20%, preferably 0-10%, soybean oil content is 5-30%, preferably 10-20%, coconut oil content is 0-15%, preferably 5-10%, algae oil content is 0.5 -5%, preferably 1 to 3%; preferably OPO type oil is OPO-rich oil, preferably, the OPO-rich oil is obtained by transesterification.

4. An oil phase composition, characterized in that, based on the total weight of the oil phase composition, the oil phase composition comprises at least 3.0% of the polar lipid composition and any one of claims 1-3 The oil and fat composition; the polar lipid composition comprises more than 90% phospholipids; based on the total mass of the phospholipids, the phospholipids comprise 25-40% phosphatidylcholine PC, 15-35% phosphatidylcholine Phosphatidylethanolamine PE, 10-30% inositol phospholipid PI and 2-15% sphingomyelin SM; preferably, based on the total mass of the oil phase composition, the content of sphingomyelin may be 0.2-1%, such as 0.2-0.6% .

5. A structured emulsion, characterized in that the structured emulsion comprises:

3-10wt% of the oil phase composition of claim 4,

7-20 wt% of water-soluble composition, and

Water 70wt%-90wt%; preferably, the water-soluble composition comprises 12-18wt% protein, 75-85wt% digestible carbohydrates, more than 1.5wt% preferably 2-6wt% multivitamin minerals and 0.1-1wt% % stabilizers and ≤ 10wt% indigestible oligosaccharides;

Preferably, the protein is selected from at least one of the following proteins: whey protein, casein, soy-derived protein, cereal protein, and whey protein, casein, and whey protein derived from bovine or goat milk. Protein, partially or fully hydrolyzed protein of soybean-derived protein; more preferably, said soybean-derived protein is selected from soybean protein and/or pea protein; more preferably, said cereal protein comprises rice protein, rice bran protein, One or more of wheat protein, rye protein, sorghum protein, corn protein, oat protein;

Preferably, the digestible carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup; preferably, the digestible carbohydrate More than 60% of carbohydrates are lactose;

Preferably, the stabilizer is selected from at least one of carrageenan, rose bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soybean polysaccharide;

Preferably, the indigestible oligosaccharide is selected from at least one of fructooligosaccharides, galacto-oligosaccharides, dextrose oligosaccharides, xylo-oligosaccharides, mannose oligosaccharides and cyclodextrin oligosaccharides;

Preferably, the multivitamin mineral contains at least the following components: vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, biotin , at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, selenium, choline, inositol.

6. A preparation method of a structured emulsion, characterized in that the method comprises the steps:

(1) providing the oil phase composition of claim 4;

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

(3) Emulsifying the oil phase composition and the water phase to obtain an emulsion;

Preferably, the method further comprises step (4): sterilizing the emulsion obtained in step (3);

Preferably, in step (1), the phospholipid is mixed with the oil and fat composition and optional components, and stirred in a water bath at 60±5° C. to form an oil phase composition;

Preferably, in step (2), protein, carbohydrates, complex microbial minerals and stabilizers are mixed with water, and stirred in a water bath below 35°C to form the water phase;

Preferably, the emulsification method includes the steps of: after mixing the oil phase composition and the water phase composition, shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonication emulsification or self- One or more methods in the emulsification are processed to obtain, the shear rate is 3000-20000rpm, the shearing time is 1-15min, the ultrasonic power density is 60-300 W/cm ² , and the ultrasonic treatment time is 1-20min;

Preferably, the emulsification method includes the steps of: after mixing the oil phase and the water phase, shearing, and/or homogenization, and/or microfluidic emulsification are performed, wherein the shear rate is 3000-20000rpm, and the shearing time is 3000-20000rpm. For 1-15min, the micro-jet pressure is 10-600bar, more than 3 cycles, the homogeneous pressure is 10-600bar, more than 3 cycles;

Preferably, the emulsification method includes the steps of: after the oil phase and the water phase are not mixed or mixed, they are treated with dual-channel or multi-channel microfluidics;

Preferably, in step (3), 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 is less than or equal to 4000rpm , the shearing time is 1-5 minutes, and the homogenization pressure is ≤20bars;

Preferably, in step (4), the sterilization is pasteurization, high pressure instantaneous sterilization or high pressure sterilization; Sterilize, or keep the initial emulsion at 110-140 ℃ for 1-30 seconds, so as to carry out high-temperature instantaneous sterilization, or hold the initial emulsion under pressure of 100-600MPa for 5-30min, thereby to carry out ultra-high pressure sterilization.

7. a preparation method of food composition, is characterized in that, described method comprises the steps:

(1) the emulsion of claim 6 is provided;

(2) drying the emulsion of step (1);

Preferably, the drying comprises: one or more of spray drying, vacuum freeze drying, or cold air spray drying;

Preferably, the inlet air temperature of the spray drying is 120-200°C, and the outlet air temperature is 60-110°C;

Preferably, the inlet air temperature of the cold air spray drying is 70-110°C, and the outlet air temperature is 35-50°C.

8. A food composition, characterized in that the food composition comprises the oil and fat composition according to any one of claims 1-3; or the oil phase composition according to claim 4; The structured emulsion of claim 5; or the structured emulsion prepared by the method of claim 6; or the food composition prepared by the method of claim 7, preferably, the formulation The food is in the form of emulsion or powder, or tablet, or block, or capsule, or pill, or semi-emulsion; preferably, the formula food is a nutritional fortifier.

9 . The food composition according to claim 8 , wherein the food composition is in the form of emulsion or powder, or in the form of flakes or blocks; preferably, the food composition is a nutritional fortifier. 10 .

10. A method for promoting digestion and absorption of an animal or a human body, the method is to use the food composition according to claim 8 or 9; preferably, the animal includes vertebrates and invertebrates; preferably, the human body Including infants and young children, pregnant women, middle-aged and elderly people, and people with low immunity.