CN114680185A

CN114680185A - W/O type oil-water composition and application thereof in improving digestion of lipid contained in food

Info

Publication number: CN114680185A
Application number: CN202011599006.7A
Authority: CN
Inventors: 李胜; 张虹; 郭瑞华; 徐学兵
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2020-12-29
Filing date: 2020-12-29
Publication date: 2022-07-01

Abstract

The present invention relates to a W/O type oil and water composition and its use for improving the digestion of lipids contained in food products. The W/O type oil-water composition contains 70-95% of oil, 0.05-1% of plant phospholipid, 0.2-0.8% of animal phospholipid, 0.1-5% of emulsifier and 5-25% of water by total weight of the W/O type oil-water composition. The structured emulsions prepared from the W/O type oil and water compositions of the present invention have significantly improved lipid digestion and absorption.

Description

W/O type oil-water composition and application thereof in improving digestion of lipid contained in food

Technical Field

The present invention relates to a W/O type oil-water composition and its use for improving the digestion of lipids contained in food.

Background

The breast milk is important food for infants, contains comprehensive nutritional ingredients required by the growth and development of the infants, such as protein, fat, carbohydrate, minerals, vitamins and the like, has moderate content and proper proportion, and is the most ideal natural food for the infants.

Studies have shown that the particle size and lipid composition of milk fat globules significantly affect lipid enzymolysis and nutrient metabolism (michelski, m.c., Briard, v., Michel, f., et al. journal of Dairy Science, 2005, 88, 1927-. 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, M6nard 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; if the lipase is combined with the internal triglyceride, the protein membrane is firstly subjected to enzymolysis, and then the lipase can enter the fat globule to be hydrolyzed. Thus conventional infant formulas have a relatively slow rate of lipid breakdown and a long gastric emptying time.

In order to improve the lipid enzymolysis rate of the infant formula, Nutricia takes phospholipid from milk fat globule membrane protein or butter powder as an emulsifier, and large-particle milk fat globules with the particle size of 2-6 microns are prepared by low-speed shearing and low-pressure homogenization (WO 2016/163883A 2 and US 2018/0092376A 1). 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 meizan minister discloses a nutritional composition containing structured fat globules with specific particle size and fatty acid composition and application thereof, wherein the structured fat globules are fat globules with the particle size of 2-13 mu m and are composed of phospholipid, cholesterol, membrane protein and grease containing a certain amount of trans-fatty acid, branched fatty acid and conjugated linoleic acid, and have the effects of promoting lipid digestion and promoting gastrointestinal motility (US20170231262A 1).

According to Nutricia and Meizan minister patents, in order to promote lipid digestion, in addition to lipid, components such as milk fat globule membrane protein, phospholipid or cholesterol and the like are specially added during emulsion preparation. The milk fat globule membrane protein and other lipid components are not required to be added during the preparation of the milk, and the lipid digestion and absorption of the infant formula can be obviously improved.

Disclosure of Invention

The invention provides a W/O type oil-water composition, which contains grease, plant phospholipid, animal phospholipid, an emulsifier and water; wherein, based on the total weight of the W/O type oil-water composition, the content of the grease is 70-95%, preferably 70-85%, the content of the vegetable phospholipid is 0.05-1%, preferably 0.07-0.5%, the content of the animal phospholipid is 0.2-0.8%, the content of the emulsifier is 0.1-5%, preferably 0.3-4%, and the content of the water is 5-25% or the balance.

In one or more embodiments, the fatty acid composition of the fat is characterized by: the content of saturated fatty acid is less than or equal to 45 percent, the content of monounsaturated fatty acid is less than or equal to 35 percent, and the content of polyunsaturated fatty acid is less than or equal to 35 percent.

In one or more embodiments, the fatty acid composition of the fat comprises oleic acid, palmitic acid, and linoleic acid, preferably, the mass ratio of oleic acid, palmitic acid, and linoleic acid is (1.5-2.5) to 1 (0.7-1.2).

In one or more embodiments, palmitic acid is present in an amount of 18 to 25% by weight of the total fatty acids; preferably, the content of oleic acid is 25-45% by weight of the total fatty acid; preferably, the linoleic acid content is 10-25% by weight of the total fatty acids.

In one or more embodiments, the oil or fat includes one or more of modified or unmodified oils or fats of vegetable, animal, and microbial origin.

In one or more embodiments, the vegetable-derived oil is selected from one or a mixture of any of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower seed oil, corn oil, olive oil, palm kernel oil, palm stearin, high oleic sunflower seed oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, shea oil, illipe butter.

In one or more embodiments, the animal-derived fat is selected from 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.

In one or more embodiments, the microbial-derived oil comprises one or more of algal oil, fungal oil.

In one or more embodiments, the oil or fat includes or consists of rice oil, OPO structural fat, soybean oil, coconut oil, and algae oil.

In one or more embodiments, the rice oil is present in an amount of 18 to 23 wt%, preferably 21 ± 1 wt%, the OPO structural fat is present in an amount of 27 to 31 wt%, preferably 29 ± 1 wt%, the soybean oil is present in an amount of 27 to 31 wt%, preferably 29 ± 1 wt%, the coconut oil is present in an amount of 17 to 21 wt%, preferably 19 ± 1 wt%, and the algal oil is present in an amount of 0.5 to 2 wt%, preferably 1 ± 0.5 wt%, based on the total mass of the oil.

In one or more embodiments, the plant phospholipid is derived from a plant phospholipid product selected from one or more of a soy-derived phospholipid product, a sunflower-derived phospholipid product, a rapeseed-derived phospholipid product, a peanut-derived phospholipid product, a rice bran-derived phospholipid product, a sesame-derived phospholipid product, a linseed-derived phospholipid product, a safflower-seed-derived phospholipid product, a palm-seed-derived phospholipid product, and a camellia-seed-derived phospholipid product.

In one or more embodiments, the animal phospholipids are derived from animal phospholipid products of terrestrial animal origin, such as phospholipid products of milk origin, phospholipid products of egg origin, and phospholipid products of aquatic animal origin, such as phospholipid products of fish, shrimp and shellfish origin.

In one or more embodiments, the vegetable phospholipid product is a sunflower phospholipid product and/or a soybean phospholipid product and the animal phospholipid is a milk-derived phospholipid product.

In one or more embodiments, the W/O miscella composition comprises a milk extract, and the plant phospholipid product (preferably a sunflower phospholipid product and/or a soybean phospholipid product) is present in an amount of 0.1-1.5%, preferably 0.1-0.9%, based on the total weight of the W/O miscella composition.

In one or more embodiments, the animal phospholipid product comprises one or more of cheese powder, MFGM, and milk phospholipid concentrate powder.

In one or more embodiments, the W/O miscella comprises milk extract in an amount of 1-12%, preferably 2-8%, based on the total weight of the W/O miscella.

In one or more embodiments, the W/O type oil-water composition contains 70 to 95% of oil and fat, 0.1 to 1% of vegetable phospholipid, 0.2 to 0.8% of animal phospholipid, 0.1 to 5% of monoglyceride, and 5 to 25% or the balance of water; wherein the oil and fat contains 18-23 wt% rice oil, 27-31 wt% OPO structural fat, 27-31 wt% soybean oil, 17-21 wt% coconut oil and 0.5-2 wt% algae oil.

In one or more embodiments, the W/O type oil-water composition contains 70-95% of oil and fat, 0.1-1% of vegetable phospholipids, 1-12% of milk extract, 0.1-5% of monoglyceride, and 5-25% or the balance of water; wherein the oil and fat contains 18-23 wt% rice oil, 27-31 wt% OPO structural fat, 27-31 wt% soybean oil, 17-21 wt% coconut oil and 0.5-2 wt% algae oil.

In one or more embodiments, the rice oil content in the oil and fat is 21 + -1 wt%, the OPO structural fat content is 29 + -1 wt%, the soybean oil content is 29 + -1 wt%, the coconut oil content is 19 + -1 wt%, and the algae oil content is 1 + -0.5 wt% based on the total weight of the oil and fat.

In a second aspect, the present invention provides a structured emulsion comprising, based on the total weight of the emulsion, from 3% to 10%, preferably from 3.7% to 4.4%, of a W/O oil and water composition according to any of the embodiments of the present invention, from 7% to 17%, preferably from 8% to 11%, by weight of water soluble ingredients, and from 72.9% to 90%, or the balance, water.

In one or more embodiments, the water soluble ingredients include a protein, a carbohydrate, a complex microbial mineral, and a stabilizer.

In one or more embodiments, the protein includes whey protein of bovine or ovine milk origin, casein, protein of legume origin, cereal protein, and partially or fully hydrolyzed protein of whey protein of bovine or ovine milk origin, casein, protein of legume origin; preferably the legume-derived protein is soy protein and/or pea protein; preferably the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, maize protein and oat protein.

In one or more embodiments, the protein in the water soluble component is provided by skim milk powder and whey protein powder.

In one or more embodiments, the skim milk powder is present in an amount of 15 to 25 wt%, preferably 18 to 23 wt%, based on the total weight of water soluble ingredients; the content of whey protein powder is 5-13 wt%, preferably 7-11 wt%.

In one or more embodiments, the protein is present in an amount of 12-18% by weight of the total water soluble component.

In one or more embodiments, the carbohydrates include digestible carbohydrates and non-digestible carbohydrates; wherein the digestible carbohydrate comprises at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup; the non-digestible carbohydrate includes at least one of fructo-oligosaccharide, galacto-oligosaccharide, gluco-oligosaccharide, xylo-oligosaccharide, mannose-oligosaccharide, and cyclodextrin oligosaccharide.

In one or more embodiments, the total digestible carbohydrate content is 60 to 75% and the total non-digestible carbohydrate content is less than or equal to 10% based on the total weight of the water soluble ingredients.

In one or more embodiments, the multivitamin minerals refer to compositions comprising one or more vitamins and/or one or more minerals; preferably, 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; preferably, the minerals comprise at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium, optionally comprising choline and/or inositol.

In one or more embodiments, the complex microbial mineral is present in an amount of 1.5% or more, preferably 2-6% by weight of the total water soluble ingredients.

In one or more embodiments, the stabilizing agent comprises one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic, and soy polysaccharide.

In one or more embodiments, the stabilizer is present in an amount of 0.1 to 1% by weight of the total water soluble ingredients.

In one or more embodiments, the water soluble component comprises 12-18% protein, 60-75% digestible carbohydrate, 2-6% vitamin complex mineral, 0.1-1% stabilizer, and ≤ 10% non-digestible oligosaccharide, based on the total mass of the water soluble component.

In one or more embodiments, the water-soluble component comprises, based on the total mass of the water-soluble component: 15-25 wt%, preferably 18-23 wt% skimmed milk powder, 5-13 wt%, preferably 7-11 wt% whey protein powder, 60-70 wt% digestible carbohydrate, 2-6% vitamin complex minerals and 0.1-1% stabilizer.

In one or more embodiments, the structured emulsion contains, based on the total mass of the structured emulsion, 1.5 to 3 wt.% skim milk powder, 0.5 to 1.2 wt.% whey protein powder, 5 to 7 wt.% digestible carbohydrate, 0.3 to 0.5 wt.% vitamin complex mineral, 0.03 to 0.08 wt.% stabilizer, 3 to 5 wt.% of the W/O type oil and water composition, and the balance water.

A third aspect of the present invention provides a method for producing the W/O type oil/water composition of the present invention, comprising:

step (1): mixing monoglyceride, plant phospholipid product and oil, and melting to form oil phase;

step (2): mixing animal phospholipid product with water, and dissolving to form water phase;

and (3): mixing the oil phase and the water phase uniformly, and then quenching and kneading.

In one or more embodiments, the mixture of monoglyceride, vegetable phospholipid product and oil is melted in step (1) at 50-70 ℃.

In one or more embodiments, in step (2), the mixture of animal phospholipid product and water is stirred at room temperature to disperse the animal phospholipid product in the water.

In one or more embodiments, in step (3), the oil-phase and water-phase mixture is stirred at 50 to 70 ℃ for 10 to 30 minutes, and then immediately quenched and kneaded.

In a fourth aspect, the present invention provides a method of making a structured emulsion according to any embodiment herein, comprising the steps of:

(1) providing a W/O based oil and water composition according to any one of the embodiments of the present invention as an oil phase;

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

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

(4) Sterilizing the emulsion;

in one or more embodiments, in step (2) above, the water soluble ingredients and water are mixed and stirred at a temperature below 35 ℃ to form an aqueous phase.

In one or more embodiments, the emulsification is selected from one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, or self-emulsification.

In one or more embodiments, shear emulsification is employed with a shear rate of 3000-.

In one or more embodiments, homogenization is performed after emulsification.

In one or more embodiments, the homogenization pressure is 10 to 500bar, and the cycle is performed 3 more times.

In one or more embodiments, in the step (3), the fat composition and the water phase composition are mixed at 33 to 38 ℃ and stirred for less than 20min, and then subjected to shearing and homogenization; preferably, the shearing rate is less than or equal to 4000rpm, and the shearing time is 1-5 minutes; the homogenization pressure is ≤ 20bar, and the homogenization is carried out 1-5 times, preferably 3-5 times.

In a fifth aspect, the invention provides a dry powder or a reconstituted milk thereof, the dry powder being a powder obtained by drying the structured milk according to any of the embodiments of the invention, preferably an infant formula; the water-reconstituted milk is an emulsion prepared by dissolving the dry powder with water.

In one or more embodiments, the dry powder contains or consists of, based on its total mass: 20-30% of grease; vegetable phospholipids, 0.01-0.4%, preferably 0.01-0.2%; animal phospholipids, 0.04-0.5%, preferably 0.05-0.4%; 10-25% of protein; carbohydrate, 40-55%; 0.1-0.8% of stabilizer; 1-5% of compound vitamin mineral; and an emulsifier, 0.08-1.5%; preferably, the fat or oil contains or consists of: 18-23 wt%, preferably 21 + -1 wt% of rice oil, 27-31 wt%, preferably 29 + -1 wt% of OPO structure fat, 27-31 wt%, preferably 29 + -1 wt% of soybean oil, 17-21 wt%, preferably 19 + -1 wt% of coconut oil, and 0.5-2 wt%, preferably 1 + -0.5 wt% of algae oil, based on the total mass of the oil.

In one or more embodiments, the dry powder comprises: 12-17% of skimmed milk powder, 5-8% of whey protein powder, 40-50% of carbohydrate, 2-4% of vitamin complex mineral, 0.2-0.6% of stabilizer and 27-32% of W/O type oil-water composition according to any embodiment of the invention.

In a sixth aspect, the invention provides a W/O based oil and water composition according to any one of the embodiments of the invention for use in improving the digestion of lipids contained in food products, or for use in preparing food products having improved lipid digestion.

Detailed Description

To make the features and effects of the present invention comprehensible to those skilled in the art, general description and definitions are made below with reference to terms and expressions mentioned in the specification and claims. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The theory or mechanism described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, i.e., the present disclosure may be practiced without limitation to any particular theory or mechanism.

All features defined herein as numerical ranges or percentage ranges, such as amounts, amounts and concentrations, are for brevity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to cover and specifically disclose all possible subranges and individual numerical values (including integers and fractions) within the range.

In the present context, for the sake of brevity, all possible combinations of various features in various embodiments or examples are not described. Therefore, the respective features in the respective embodiments or examples may be arbitrarily combined as long as there is no contradiction between the combinations of the features, and all the possible combinations should be considered as the scope of the present specification.

W/O type oil-water composition

The invention provides a W/O type oil-water composition which can improve the digestion and absorption of milk fat in infant formula.

The W/O type oil-water composition of the invention contains grease, vegetable phospholipid, animal phospholipid, an emulsifier and water.

The fatty acid composition of the oil and fat used in the W/O type oil and water composition of the present invention is characterized in that: the content of saturated fatty acid (SAFA) is less than or equal to 45 percent, the content of monounsaturated fatty acid (MUFA) is less than or equal to 35 percent, and the content of polyunsaturated fatty acid (PUFA) is less than or equal to 35 percent. Preferably, the SAFA content in the fatty acid composition of the W/O type oil water composition of the present invention may be in the range of 35 to 45%, preferably in the range of 37 to 45%, 37 to 42%, 38 to 40%; the content of MUFA may be in the range of 25-35%, preferably in the range of 25-32%, 28-31%, 29-30%; the content of PUFA may be in the range of 20-35%, preferably in the range of 25-33%, 28-34%, 29-33%, 30-33%.

In a preferred embodiment, the fatty acid component of the fat or oil used in the W/O type oil and water composition of the present invention comprises oleic acid, palmitic acid and linoleic acid, preferably, the mass ratio of oleic acid, palmitic acid and linoleic acid is (1.5-2.5) to 1 (0.7-1.2). In some embodiments, the total mass of palmitic acid, oleic acid, and linoleic acid comprises greater than 75%, preferably greater than 78%, greater than 79%, greater than 80%, of the total weight of fatty acids in the W/O-type miscella composition. In some embodiments, the fatty acid composition of the fat or oil comprises palmitic acid in an amount of 18 to 25%, preferably 21 to 25%, 21 to 24%, 21 to 23% by weight of the total fatty acid. In some embodiments, the W/O type oil and water composition has a fatty acid composition comprising oleic acid in an amount of 25-45%, preferably 25-42%, 27-42%, 30-40% by weight of the total fatty acid. In some embodiments, the fatty acid composition of the fat or oil comprises linoleic acid in an amount of 10-25%, preferably 13-20%, 15-20% by weight of the total fatty acid.

The oil or fat contained in the W/O type oil/water composition of the present invention may include one or more of modified (e.g., transesterified and/or fractionated) or unmodified oils or fats of vegetable origin, animal origin and microbial origin. The vegetable-derived oil may be a seed oil including, but 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, cottonseed oil, mango kernel oil, shea butter, illipe butter. Animal derived fats include, but are not limited to, one or more of cow milk derived fats, goat milk derived fats, buffalo milk derived fats, camel milk derived fats, and aquatic animal derived fats (e.g., fish oil and krill oil). The oil derived from microorganism comprises one or more of algae oil and fungal oil. The oil may also contain structural fat, especially various structural fat commonly used in infant milk powder, such as OPO structural fat, i.e. 1, 3-dioleate-2-palmitic acid triglyceride.

In a preferred embodiment, the W/O type oil and water composition of the present invention contains or consists of rice oil, OPO-structured fat, soybean oil, coconut oil and algal oil. Preferably, in such a W/O type oil and water composition, the rice oil is contained in an amount of 18 to 23 wt%, preferably 21. + -.1 wt%, the OPO structural fat is contained in an amount of 27 to 32 wt%, preferably 29. + -.1 wt%, the soybean oil is contained in an amount of 27 to 32 wt%, preferably 29. + -.1 wt%, the coconut oil is contained in an amount of 17 to 21 wt%, preferably 19. + -.1 wt%, and the algal oil is contained in an amount of 0.5 to 2 wt%, preferably 1. + -.0.5 wt%, based on the total mass of the oil and water.

In the W/O type oil-water composition of the present invention, the content of the oil or fat is 70 to 95%, preferably 70 to 85% based on the total weight of the W/O type oil-water composition.

The phospholipids suitable for use in the W/O type oil and water compositions of the present invention may be phospholipids conventionally used in infant formula known in the art. Herein, phospholipids have the meaning well known herein and are divided into two main classes, glycerophospholipids and sphingophospholipids. The phospholipid is a plant-derived phospholipid product and/or an animal-derived phospholipid product.

Herein, "plant phospholipid product" has the same meaning as "plant-derived phospholipid product", and "animal phospholipid product" has the same meaning as "animal-derived phospholipid product", which are used interchangeably, and each refers to a phospholipid product containing, in addition to a lipid, phospholipids, other components that are inevitably present in the production of phospholipid products. Such phospholipid products are commercially available or may be prepared according to methods conventional in the art. Herein, "phospholipid of animal origin" refers to the pure phospholipid itself.

Preferably, the plant-derived phospholipid product or plant-derived phospholipid product includes one or more of a soybean-derived phospholipid product, a sunflower seed-derived phospholipid product, a rapeseed-derived phospholipid product, a peanut-derived phospholipid product, a rice bran-derived phospholipid product, a sesame-derived phospholipid product, a linseed-derived phospholipid product, a safflower seed-derived phospholipid product, a palm seed-derived phospholipid product, and a camellia seed-derived phospholipid product. The phospholipid products of animal origin include phospholipid products of terrestrial animal origin, such as phospholipid products of milk origin, phospholipid products of egg origin, and phospholipid products of aquatic animal origin, such as phospholipid products of fish, shrimp and shellfish origin. The fish may be, for example, yellow croaker.

The lipid composition of the present invention may be prepared using one or more phospholipid products of the same source and/or different sources. Preferred vegetable phospholipid products are sunflower phospholipid products and/or soybean phospholipid products, and preferred animal phospholipid products are milk-derived phospholipid products.

In the W/O type oil-water composition of the present invention, the content of the plant phospholipid is 0.05 to 1%, preferably 0.07 to 0.5%, based on the total weight of the W/O type oil-water composition. In the W/O type oil-water composition of the present invention, the content of the plant phospholipid product may be 0.1 to 1.5%, preferably 0.1 to 0.9%, based on the total weight of the W/O type oil-water composition.

Preferably, the animal phospholipid product may be a milk extract, such as cheese powder, MFGM, milk phospholipid concentrate powder, and the like. Milk extracts known in the art may be used in the present invention. The content of the animal-derived phospholipid in the W/O type oil-water composition is 0.2-0.8% by weight of the total W/O type oil-water composition. The phospholipid may be used in the W/O type oil and water composition of the present invention in the form of cream powder, MFGM or milk enriched phospholipid powder, or in the form of any mixture thereof, as long as the animal-derived phospholipid content is provided within the content range (0.2-0.8%) defined in the present invention. In some embodiments, when the animal-derived phospholipids are provided as a milk extract (e.g., one or more of cheese powder, MFGM, bovine, and concentrated phospholipid powder), the milk extract may be present in an amount ranging from 1 to 12%, preferably from 2 to 8%, based on the total weight of the W/O-based miscella composition.

Emulsifiers known in the art to be added to food products, especially to infant formula, may be used in the W/O type oil and water compositions of the present invention. Such emulsifiers include, but are not limited to, monoglycerides, lecithins, and citric acid mono-and diglycerides, among others. Various commercially available monoglycerides may be used to prepare the W/O type oil and water compositions of the present invention. Exemplary commercially available monoglycerides include, but are not limited to, those monoglycerides specifically used in the examples herein. The content of the emulsifier in the W/O type oil-water composition is 0.1-5%, preferably 0.3-4% based on the total weight of the W/O type oil-water composition.

The W/O type oil and water composition of the present invention may contain water in an amount of 5 to 25%, for example, 8 to 25%, based on the total weight of the composition.

In some embodiments, the W/O type oil and water composition of the present invention comprises 70 to 95% of oil and fat, 0.05 to 1% of vegetable phospholipids, 0.2 to 0.8% of animal phospholipids, 0.1 to 5% of monoglyceride, and 5 to 25% or the balance of water. Preferably, the W/O type oil-water composition contains 70-85% of oil and fat, 0.07-0.5% of plant phospholipid, 0.2-0.8% of animal phospholipid, 0.3-4% of monoglyceride and 8-25% of water or the balance. Preferably, the oil contains 18-23 wt% of rice oil, 27-32 wt% of OPO structure fat, 27-32 wt% of soybean oil, 17-21 wt% of coconut oil and 0.5-2 wt% of algae oil; more preferably, the rice oil content is 21 + -1 wt%, the OPO structure fat content is 29 + -1 wt%, the soybean oil content is 29 + -1 wt%, the coconut oil content is 19 + -1 wt%, and the algae oil content is 1 + -0.5 wt%.

In some embodiments, the W/O type oil and water composition of the present invention comprises 70-95% of oil and fat, 0.1-1.5% of a plant phospholipid product, 2-10% of a milk extract, 0.1-5% of monoglyceride, and 5-25% or the balance water. Preferably, the W/O type oil-water composition contains 70-85% of oil and fat, 0.1-0.9% of plant phospholipid product, 3-8% of milk extract, 0.3-4% of monoglyceride and 8-25% or the balance of water. Preferably, the oil and fat contains 18-23 wt% of rice oil, 27-32 wt% of OPO structural fat, 27-32 wt% of soybean oil, 17-21 wt% of coconut oil and 0.5-2 wt% of algae oil; more preferably, the rice oil content is 21 + -1 wt%, the OPO structure fat content is 29 + -1 wt%, the soybean oil content is 29 + -1 wt%, the coconut oil content is 19 + -1 wt%, and the algae oil content is 1 + -0.5 wt%.

Structured emulsions

The structured emulsions provided herein comprise a W/O type oil and water composition as described herein, 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 protein may be a protein conventionally added to formula milk including, but not limited to whey protein, casein, legume-derived protein, cereal protein, and partially or fully hydrolyzed whey, casein, legume-derived protein of bovine or ovine 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. The water-soluble component of the present invention contains protein in an amount of usually 12 to 18%. In some embodiments, the protein in the water soluble component is provided by skim milk powder and whey protein powder. Preferably, the content of the skim milk powder may be 15-25%, preferably 18-23%, and the content of the whey protein powder may be 5-13%, preferably 7-11%, based on the total weight of the water-soluble components.

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% of the digestible carbohydrate is lactose. The non-digestible carbohydrate is typically a non-digestible oligosaccharide including, but not limited to, at least one of fructooligosaccharide, galactooligosaccharide, glucooligosaccharide, xylooligosaccharide, mannose oligosaccharide, and cyclodextrin oligosaccharide. In the water soluble ingredient of the present invention the total digestible carbohydrate content is typically 60-75% and the total non-digestible carbohydrate content is typically ≦ 10%.

In the present invention, a multivitamin mineral refers to a composition comprising one or more vitamins and/or one or more minerals. Vitamins include, but are not limited to, one or more of vitamin a, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C, and biotin. Minerals include, but are not limited to, at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine, and selenium. The complex microbial mineral may also include choline and/or inositol. In the water-soluble component of the present invention, the content of the complex microbial mineral is usually 1.5% or more, preferably 2 to 6%.

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%.

In a preferred embodiment, the water soluble component comprises 12-18% protein, 60-75% digestible carbohydrate, 2-6% vitamin complex mineral, 0.1-1% stabilizer and ≤ 10% non-digestible oligosaccharide, based on the total mass of the water soluble component.

In a preferred embodiment, the water-soluble component comprises, based on the total mass of the water-soluble component: 15-25%, preferably 18-23% skimmed milk powder, 5-13%, preferably 7-11% whey protein powder, 60-70% digestible carbohydrate, 2-6% vitamin mineral complex and 0.1-1% stabilizer.

The W/O type oil water composition described herein may be present in the structured emulsion of the present invention in an amount of 3 to 10%, preferably 3.7 to 4.4%, based on the total mass of the structured emulsion.

The water-soluble component may be present in the structured emulsion of the invention in an amount of from 7 to 17%, preferably from 8 to 11%, based on the total mass of the structured emulsion.

In some embodiments, the structured emulsions of the present invention contain 3-10% of the W/O based upon the total mass of the structured emulsion, 7-17% of the water soluble component, and 72.9-90% or the balance of water, as described herein. In some embodiments, the structured emulsions of the present invention contain 3.7 to 4.4% of the W/O type oil and water composition described herein, 8 to 11% of the water soluble component described herein, and the balance water, based on the total mass of the structured emulsion. Typically, the balance of the water content is in the range of 72.9-90%.

Preferably, the structured emulsion contains 1.5-3 wt% of skimmed milk powder, 0.5-1.2 wt% of whey protein powder, 5-7 wt% of digestible carbohydrate, 0.3-0.5 wt% of vitamin complex minerals, 0.03-0.08 wt% of stabilizer, 3-5 wt% of the W/O type oil and water composition, and the balance of water, based on the total mass of the structured emulsion. Typically, the balance of the water content is in the range of 72.9-90%.

Preparation method

The preparation method of the W/O type oil-water composition comprises the following steps:

and (3): mixing the oil phase and the water phase uniformly, quenching and kneading.

Preferably, step (1) melts the mixture of monoglyceride, vegetable phospholipid product and lipid at 50-70 deg.C. The mixture can be mixed by stirring. In step (2), the animal phospholipid product is dispersed in water, preferably with stirring at room temperature. In the step (3), the mixture of the oil phase and the aqueous phase is preferably stirred at 50 to 70 ℃ for 10 to 30 minutes and then immediately quenched and kneaded. Herein, a water bath may be utilized to provide the desired temperature.

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

(1) providing the W/O type oil-water composition of the invention as an oil phase;

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

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

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

In a preferred embodiment, in the step (1), the W/O type oil and water composition is prepared by the method for preparing a W/O type oil and water composition according to the present invention.

In the step (2), water-soluble components such as protein, carbohydrate, complex microbial minerals and stabilizers may be mixed with water, and the mixture may be stirred to dissolve the components in water to form a water phase. The stirring can be carried out at a temperature below 35 ℃.

In the step (3), the W/O type oil-water composition and the water-phase composition may be mixed, and then subjected to one or more of shearing emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification. When shear emulsification is adopted, the shear rate can be 3000-; when ultrasonic emulsification is adopted, the ultrasonic power density can be 60-300W/cm²The ultrasonic treatment time can be 1-20 min.

In some embodiments, in the step (3), the W/O type oil-water composition and the water phase composition may be mixed and then subjected to shearing, and/or homogenization, and/or microfluidization. Preferably, the shear rate is 3000-; shearing for 1-15min, and circulating for more than 3 times under microjet pressure of 10-500 bar.

In some embodiments, the shearing is followed by homogenization, preferably at a homogenization pressure of 10 to 500bar, and cycling for more than 3 times.

In some embodiments, in step (3) above, the W/O miscella and the aqueous phase composition are mixed at 33-38 deg.C (e.g., in a water bath at 33-38 deg.C) and stirred for less than 20min, followed by shearing and homogenizing. Preferably, the shearing rate is less than or equal to 4000rpm, and the shearing 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, high temperature instantaneous sterilization or high pressure sterilization. In some embodiments, the emulsion resulting from step (3) is pasteurized by incubating at 60-85 ℃ 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 invention includes structured emulsions prepared by the method of the invention.

The present invention also provides a method of preparing a food composition comprising the step of drying the structured emulsion of the present invention.

The drying method includes, but is not limited to, one or more of high temperature spray drying, electrostatic low temperature spray, vacuum freeze drying, and cold air spray drying.

In some embodiments, the structured emulsion is dried by high-temperature spray drying, the inlet air temperature of the spray drying is 120-200 ℃, and the outlet air temperature is 60-110 ℃.

In some embodiments, the structured emulsion is spray dried using cold air with an inlet air temperature of 70-110 ℃ and an outlet air temperature of 35-50 ℃.

Other products

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, i.e., the food composition described herein. In some embodiments, the food composition of the present invention comprises or consists of, based on its total mass: 20-30% of grease; vegetable phospholipids, 0.01-0.4%, preferably 0.01-0.2%; animal phospholipids, 0.04-0.5%, preferably 0.05-0.4%; 10-25% of protein; carbohydrate, 40-55%; 0.1-0.8% of stabilizer; 1-5% of compound vitamin mineral; and 0.08-1.5% of emulsifier. Preferably, the grease is a grease as described herein. Preferably, the fat or oil contains or consists of the following components: 18-23 wt%, preferably 21 + -1 wt% of rice oil, 27-31 wt%, preferably 29 + -1 wt% of OPO structure fat, 27-31 wt%, preferably 29 + -1 wt% of soybean oil, 17-21 wt%, preferably 19 + -1 wt% of coconut oil, and 0.5-2 wt%, preferably 1 + -0.5 wt% of algae oil, based on the total mass of the oil. Preferably, the dry powder of the invention is a milk powder, such as an infant formula. In some embodiments, the dry powder of the present invention comprises: 12-17% of skimmed milk powder, 5-8% of whey protein powder, 40-50% of carbohydrate, 2-4% of vitamin complex mineral, 0.2-0.6% of stabilizer and 27-32% of the W/O type oil-water composition.

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 comprising a phospholipid composition according to the present invention; or a W/O type oil and water 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 a food composition according to the present 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. The food composition may also be in the form of a tablet, a block, a capsule, a pill or a semi-emulsion.

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

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

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

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

The food product or food additive may be used as such or mixed with an aqueous medium prior to use. The aqueous medium may be water, milk (such as whole, half or skim milk), yoghurt, a beverage (such as a soft drink, e.g. fruit juice), a soy milk beverage, a rice beverage, a vegetable-based beverage, a milkshake, coffee or tea. In some embodiments, the food product of the present invention is a formula.

Other methods and uses

The invention also provides a method of promoting digestive absorption in an animal comprising using the food product of the invention as part or all of the food ingested by the animal. The invention also provides the application of the W/O type oil-water composition, the additive composition, the structured emulsion, the food composition, the food product and the food additive in preparing food for promoting digestion and absorption of animals. The animal includes mammal and ruminant. The mammal includes a human. In some embodiments, the human includes infants, pregnant women, the elderly, and immunocompromised persons. In some embodiments, the food is a formula.

The invention also provides the use of a W/O-based oil and water composition or additive composition as described herein for improving the digestion of lipids contained in a food product, or for preparing a food product with improved lipid digestion. As used herein, the term "digestion" refers to the enzymatic degradation of lipids, which may be expressed in terms of the degree of enzymatic degradation of lipids as described herein. Preferably, the structured emulsion or the reconstituted emulsion thereof provided by the invention has a degree of lipidase at 120 minutes of 65% or more, more preferably 68% or more.

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 will fall 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 and "parts" represents parts by weight 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;

cheese powder: the New Zealand is natural, and the phospholipid content is 7.6 percent;

MFGM: danish alaa food materials company, phospholipid content 7.2%;

milk-concentrated phospholipid powder: avril group, France, phospholipid content 18.5%;

lactose: U.S. Leprino food;

milk sphingomyelin: avanti polar lipids, usa.

Sunflower phospholipid: jaboticaba;

soybean lecithin: jaboticaba;

vegetable oil: shanghai Jiali food industry, Inc.;

DHA algal oil: jiabiyouh biotechnology (Wuhan) GmbH;

locust bean gum: dupont, USA;

carrageenin: danisc, usa;

vitamin mineral premix: customized by DSM corporation;

monoglyceride (MAG-PV): tianjin research vitamin food Co., Ltd;

monoglyceride (MAG-PM): tianjin research vitamin food Co., Ltd;

monoglyceride (MAG- (CF-01)): jaboticaba;

monoglyceride (MAG-KW): kaiwen food development Co., Ltd, Guangzhou city.

Table 1: mixed oil formula (total amount is not 100%, please nuclear)

Table 3: structured emulsion base formula

Detection method

Determination of W/O oil-water composition stability:

appearance state and standing oil bleeding rate of product

The W/O type oil-water composition is filled in a 50mL centrifuge tube, placed at 30 ℃ for 24h, and the appearance state of the product is observed by eye and the oil bleeding rate is measured. The standing oil-separating rate of the W/O type oil-water composition is M/M100%, wherein M is the mass (g) of the grease precipitated from the W/O type oil-water composition, and M is the total mass (g) of the W/O type oil-water composition.

Centrifugal oil separation rate of product

And (2) putting the W/O type oil-water composition into a 50mL centrifuge tube, standing at 30 ℃ for 24h, and centrifuging at 3500rpm, wherein the centrifugal oil separation rate of the W/O type oil-water composition is M/M100%, M is the mass (g) of grease precipitated after the W/O type oil-water composition is centrifuged, and M is the total mass (g) of the W/O type oil-water composition before the W/O type oil-water composition is centrifuged.

In vitro simulated digestion of infant structured milk:

1) the gastric digestion stage: 20mL of reconstituted infant formula milk was placed in a glass reactor with a water bath jacket, pH was adjusted to 5.3, 45mL of simulated gastric digestive juice (Pepsin 650U/mL, lipase 87U/mL, NaTC 80. mu.M, NaCl 68mM, Tris2mM, maleic acid 2mM, phospholipid 20. mu.M, pH 5.3) was added, 0.25M NaOH was added dropwise to maintain the system pH constant at 5.3(pH-STAT), the reaction was carried out for 60min with magnetic stirring in a water bath at 37 ℃, and the molar content of Free Fatty Acids (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 digest was adjusted to pH 6.6 with 1M NaOH, 97.5mL of simulated small intestine digest (Pancreatin 500USP/mL, NaTC 2mM, NaCl 150mM, Tris2mM, maleic acid 2mM, phospholipid 0.18mM, pH 6.6) was added, 0.25M NaOH was added dropwise to maintain the system pH constant at 6.6(pH-STAT), the reaction was carried out for 120min with magnetic stirring in a water bath at 37 ℃ and the molar content of Free Fatty Acids (FFA) generated 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.

Emulsion stability analysis (40 ℃ C.)

Analysis of emulsion stability: the stability of the emulsion at 40 ℃ was analyzed using a TURBICAN LAB performance 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.

Examples 1-5 and comparative examples 1-11 were prepared by the following method:

step (1): weighing oil, monoglyceride and phospholipid according to the formula shown in Table 2, and stirring in water bath at 60 ℃ to form an oil phase;

step (2): the cream powder was weighed according to the formula in table 2, mixed with water and stirred at room temperature for 2h to form an aqueous phase.

And (3): slowly adding the water phase into the oil phase, stirring at 60 deg.C for 20min, and immediately quenching, kneading and molding.

step 1: weighing the W/O type lipid products prepared in the examples and the comparative examples according to the formula shown in the table 3, and heating and stirring at 60 ℃ to form an oil phase;

step (2): mixing 20g of skimmed milk powder, 8.8g of whey protein powder, 61g of lactose, 3.9g of compound microorganism mineral, 0.6g of stabilizer (0.45 g of locust bean gum and 0.15g of carrageenan) and 866.5g of water, and stirring in a water bath below 35 ℃ to form a 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 is pasteurized by keeping the temperature of the water bath at 65 ℃ for 30min, and is cooled to room temperature to obtain the structured emulsion of the example 1 and the comparative example.

Comparative example 12 preparation method:

step (1): weighing oil, monoglyceride and phospholipid according to the formula shown in Table 2, stirring in water bath at 60 ℃, and cooling to 45 ℃ after completely melting to form an oil phase;

And (3): slowly adding the water phase into the oil phase, stirring at 45 deg.C for 20min, immediately quenching, kneading and molding.

The structured emulsions were prepared in the same manner as in examples 1-5 and comparative examples 1-11.

Comparative example 13 preparation method:

step (1): weighing oil, monoglyceride and phospholipid according to the formula in the table 2, and stirring in a water bath at 60 ℃ to form an oil phase;

And (3): slowly adding the water phase into the oil phase, stirring at 60 deg.C for 20min, and naturally cooling and molding.

The structured emulsions were prepared as described in examples 1-5 and comparative examples 1-11.

The stability and appearance of the W/O type oil and water compositions prepared in examples 1 to 5 and comparative examples 1 to 13 are shown in Table 4.

Table 4: stability and appearance of W/O type oil-water composition

Examples/comparative examples	Appearance state of product	Standing oil separating rate/%)	Centrifugal oil separation rate/%)
				Example 1	Stable system and smooth and fine surface	0	2.3
Example 2	Stable system and smooth and fine surface	0	2.9
				Example 3	Stable system and smooth and fine surface	0	2.7
Example 4	Stable system and smooth and fine surface	0	2.8
				Example 5	Stable system and smooth and fine surface	0	2.6
Comparative example 1	The system is layered, and a small amount of grease is separated out	4.2	15.1
				Comparative example 2	The system is layered, and a small amount of grease is separated out	3.1	12.9
Comparative example 3	The system is layered, and a small amount of grease is separated out	2.7	10.8
				Comparative example 4	Stable system and smooth and fine surface	0	2.5
Comparative example 5	Stable system and smooth and fine surface	0	2.8
				Comparative example 6	The system is layered, and a small amount of grease is separated out	5.2	18.1
Comparative example 7	Stable system and rough surface	0	1.7
				Comparative example 8	The system is layered, and a small amount of grease is separated out	2.6	12.7
Comparative example 9	The system is layered, and a small amount of grease is separated out	3.4	15.6
				Comparative example 10	The system is layered, and a small amount of grease is separated out	5.4	19.8
Comparative example 11	Stable system and rough surface	0	1.9
				Comparative example 12	The system is layered, and partial grease is separated out	18.7	37.2
Comparative example 13	The system is layered, and partial grease is separated out	15.3	26.7

As can be seen from Table 4, the W/O type oil-water compositions prepared in examples 1 to 5 and comparative examples 4 to 5 had a stable system, a smooth and fine surface, no oil bleeding after standing at 30 ℃ for 1 day, and a centrifugal oil bleeding rate of less than 3%. Comparative examples 7 and 11 are stable, but have rough surfaces and affect the appearance. In the other comparative examples, after the composition was left at 30 ℃ for one day, the system was layered and oil and fat were precipitated, which indicates that the W/O type oil and water compositions prepared in examples 1 to 5 and comparative examples 4 to 5 alone were stable and had a good appearance.

Comparative example 14: amalon infant formula (Amalon-1 series, from a commercial division in Denmark).

Comparative example 15: yapei 1 st infant formula (Similac series, from Las Vegas, Inc. USA).

Comparative example 16: breast milk (from donor, Shanghai, 28-35 years old).

The structure milks prepared in examples 1 to 5 and comparative examples 4 to 5, the commercial milk powder emulsions, and the breast milk (obtained from a donor, Shanghai, 28 to 35 years old) were tested for lipolysis and emulsion stability, and the results are shown in tables 5 and 6.

Table 5: variation of degree of lipid enzymolysis during in vitro digestion of infant

Time	G-0	G-10	G-30	G-60	I-10	I-30	I-60	I-120
									Example 1	0	5.35	5.35	5.35	62.77	65.91	69.34	70.19
Example 2	0	5.53	5.53	5.53	62.08	65.35	68.34	69.75
									Example 3	0	5.29	5.29	5.29	61.54	64.45	67.21	68.73
Example 4	0	5.31	5.31	5.31	61.79	65.32	68.91	70.76
									Example 5	0	5.19	5.19	5.19	60.89	64.87	67.92	68.92
Comparative example 4	0	5.25	5.25	5.25	53.37	55.87	58.31	60.01
									Comparative example 5	0	5.35	5.36	5.36	54.31	57.89	59.81	62.08
Comparative example 14	0	5.68	5.68	5.68	50.13	55.05	58.13	61.73
									Comparative example 15	0	5.86	6.34	6.81	53.38	56.26	58.70	62.00
Comparative example 16	0	6.12	6.12	6.12	59.22	63.09	66.69	72.24

Table 6: stability analysis of infant formula emulsions or Water reconstituted emulsions (40 ℃ C.)

From table 5, it can be seen that the structured milk prepared by examples 1-5 has a degree of lipolysis much closer to that of breast milk (comparative example 16) than that of comparative examples 4, 5 and commercial milk powder emulsions (comparative examples 14 and 15).

The dynamic instability index (TSI) can intuitively reflect the stability of the emulsion. Generally, the greater the TSI value of an emulsion, the less stable it is 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 stability results of the structural milk, the water-reconstituted milk and the breast milk in table 6, the TSI index of the structural milk and the water-reconstituted milk prepared by the invention stored for 6 hours at 40 ℃ is less than 10, and the peak thicknesses of the tops of the structural milk and the water-reconstituted milk are less than 3.0mm, which shows that the emulsions prepared by the invention have better emulsion stability.

Claims

1. A W/O type oil-water composition is characterized by comprising grease, plant phospholipid, animal phospholipid, an emulsifier and water;

wherein, based on the total weight of the W/O type oil-water composition, the content of the grease is 70-95%, preferably 70-85%, the content of the vegetable phospholipid is 0.05-1%, preferably 0.07-0.5%, the content of the animal phospholipid is 0.2-0.8%, the content of the emulsifier is 0.1-5%, preferably 0.3-4%, and the content of the water is 5-25% or the balance.

2. The W/O type oil and water composition according to claim 1, wherein the fatty acid composition of the oil or fat is characterized by: the content of saturated fatty acid is less than or equal to 45 percent, the content of monounsaturated fatty acid is less than or equal to 35 percent, and the content of polyunsaturated fatty acid is less than or equal to 35 percent;

preferably, the fatty acid composition of the grease comprises oleic acid, palmitic acid and linoleic acid, and the mass ratio of the oleic acid, the palmitic acid and the linoleic acid is (1.5-2.5): (0.7-1.2); preferably, the content of palmitic acid is 18-25% by weight of the total fatty acid; preferably, the content of oleic acid is 25-45% by weight of the total fatty acid; preferably, the content of linoleic acid is 10-25% by total weight of fatty acid;

preferably, the oil or fat comprises one or more of modified oil or fat or non-modified oil or fat of vegetable origin, animal origin and microbial origin; preferably, the vegetable-derived oil is selected from one or more of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower seed oil, corn oil, olive oil, palm kernel oil, palm stearin, high-oleic sunflower seed oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, shea butter and illipe butter, the animal-derived oil is selected from one or more of cow milk-derived oil, goat milk-derived oil, buffalo milk-derived oil, camel milk-derived oil and aquatic animal-derived oil, and the microbial-derived oil comprises one or more of algae oil and fungal oil;

preferably, the oil comprises or consists of rice oil, OPO structural fat, soybean oil, coconut oil and algae oil; preferably, the rice oil content is 18-23 wt%, preferably 21 + -1 wt%, the OPO structural fat content is 27-31 wt%, preferably 29 + -1 wt%, the soybean oil content is 27-31 wt%, preferably 29 + -1 wt%, the coconut oil content is 17-21 wt%, preferably 19 + -1 wt%, and the algae oil content is 0.5-2 wt%, preferably 1 + -0.5 wt%, based on the total mass of the oil.

3. The W/O miscella composition according to claim 1, wherein the vegetable phospholipid is derived from a vegetable phospholipid product selected from one or more of a soybean-derived phospholipid product, a sunflower-derived phospholipid product, a rapeseed-derived phospholipid product, a peanut-derived phospholipid product, a rice bran-derived phospholipid product, a sesame-derived phospholipid product, a linseed-derived phospholipid product, a safflower-derived phospholipid product, a palm seed-derived phospholipid product, and a camellia seed-derived phospholipid product; the animal phospholipids are derived from animal phospholipid products of terrestrial animal origin, such as phospholipid products of milk origin, phospholipid products of egg origin, and phospholipid products of aquatic animal origin, such as phospholipid products of fish, shrimp and shellfish origin;

preferably, the vegetable phospholipid product is a sunflower phospholipid product and/or a soybean phospholipid product, and the animal phospholipid product is a milk-derived phospholipid product; more preferably, the animal phospholipid product comprises one or more of cheese powder, MFGM, and milk-enriched phospholipid powder; preferably, the W/O type oil-water composition contains milk extract, the content of the milk extract is 1-12%, preferably 2-8% based on the total weight of the W/O type oil-water composition, and/or the W/O type oil-water composition contains plant phospholipid product, and the content of the plant phospholipid product is 0.1-1.5% based on the total weight of the W/O type oil-water composition.

4. The W/O type oil-water composition according to claim 1, which comprises 70 to 95% of an oil-and-fat containing 18 to 23 wt% of rice oil, 27 to 31 wt% of OPO structural fat, 27 to 31 wt% of soybean oil, 17 to 21 wt% of coconut oil and 0.5 to 2 wt% of algal oil, 0.1 to 1% of a plant phospholipid product, 1 to 12% of a milk extract, 0.1 to 5% of an emulsifier and 5 to 25% or the balance of water;

preferably, the content of the rice oil in the grease is 21 +/-1 wt%, the content of OPO structure grease is 29 +/-1 wt%, the content of soybean oil is 29 +/-1 wt%, the content of coconut oil is 19 +/-1 wt%, and the content of algae oil is 1 +/-0.5 wt% based on the total weight of the grease.

5. A structured emulsion comprising, based on its total weight, 3-10%, preferably 3.7-4.4%, of a W/O based oil and water composition according to any one of claims 1-4, 7-17%, preferably 8-11%, by weight of water soluble ingredients and 72.9-90% or the balance water.

6. The structured emulsion of claim 5 wherein the water soluble ingredients comprise a protein, a carbohydrate, a complex microbial mineral, and a stabilizer;

preferably, the protein comprises whey protein of bovine or sheep milk origin, casein, protein of legume origin, cereal protein, and partially or fully hydrolysed whey protein, casein, protein of legume origin; preferably the legume-derived protein is soy protein and/or pea protein; preferably the cereal protein comprises one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, zein and oat protein; preferably, the protein in the water-soluble component is provided by skimmed milk powder and whey protein powder; preferably, the content of protein is 12-18% by total weight of water-soluble components;

preferably, the carbohydrates comprise digestible and non-digestible carbohydrates; wherein the digestible carbohydrate comprises at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup; the non-digestible carbohydrate comprises at least one of fructo-oligosaccharides, galacto-oligosaccharides, gluco-oligosaccharides, xylo-oligosaccharides, mannose-oligosaccharides and cyclodextrin oligosaccharides; preferably, the total digestible carbohydrate content is 60-75% and the total non-digestible carbohydrate content is less than or equal to 10% based on the total weight of the water soluble ingredients;

preferably, the vitamin complex mineral refers to a composition comprising one or more vitamins and/or one or more minerals; preferably, 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; preferably, the minerals comprise at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium, optionally comprising choline and/or inositol; preferably, the content of the compound microorganism mineral is more than or equal to 1.5 percent, preferably 2 to 6 percent, based on the total weight of the water-soluble components;

preferably, the stabilizer comprises one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide; preferably, the content of the stabilizer is 0.1-1% of the total weight of the water-soluble components;

preferably, the water soluble component comprises 12-18% protein, 60-75% digestible carbohydrate, 2-6% vitamin complex mineral, 0.1-1% stabilizer and ≤ 10% non-digestible oligosaccharide, based on the total mass of the water soluble component; preferably, the water-soluble component contains, based on the total mass of the water-soluble component: 15-25 wt%, preferably 18-23 wt% skimmed milk powder, 5-13 wt%, preferably 7-11 wt% whey protein powder, 60-70 wt% digestible carbohydrate, 2-6% vitamin complex minerals and 0.1-1% stabilizer;

preferably, the structured emulsion contains 1.5-3 wt% of skimmed milk powder, 0.5-1.2 wt% of whey protein powder, 5-7 wt% of digestible carbohydrate, 0.3-0.5 wt% of vitamin complex mineral, 0.03-0.08 wt% of stabilizer, 3-5 wt% of the W/O type oil and water composition, and the balance of water based on the total mass of the structured emulsion.

7. The method for producing a W/O type oil and water composition according to any one of claims 1 to 4, which comprises:

and (3): mixing the oil phase and the water phase uniformly, and then quenching and kneading;

preferably, the mixture of monoglyceride, vegetable phospholipid product and oil is melted in step (1) at 50-70 deg.C; in the step (2), the mixture of the animal phospholipid product and water is stirred at room temperature to disperse the animal phospholipid product in the water; in the step (3), the mixture of the oil phase and the aqueous phase is stirred at 50 to 70 ℃ for 10 to 30 minutes and then immediately quenched and kneaded.

8. A method of making the structured emulsion of claim 5 or 6 comprising the steps of:

(1) providing the W/O-based oil and water composition of any one of claims 1-4 as an oil phase;

(4) Sterilizing the emulsion;

preferably, in the step (2), the water-soluble component and water are mixed and stirred at a temperature of below 35 ℃ to form a water phase;

preferably, the emulsification is selected from one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification; preferably, shear emulsification is adopted, the shear rate is 3000-; preferably, homogenization is performed after emulsification; preferably, the homogenizing pressure is 10-500bar, and the circulation is carried out for more than 3 times;

preferably, in the step (3), the grease composition and the water phase composition are mixed at 33-38 ℃, stirred for less than 20min and then sheared and homogenized; preferably, the shearing rate is less than or equal to 4000rpm, and the shearing time is 1-5 minutes; the homogenization pressure is ≤ 20bar, and the homogenization is carried out 1-5 times, preferably 3-5 times.

9. A dry powder or its reconstituted milk, characterized in that it is a powder obtained by drying the structured emulsion according to claim 5 or 6, preferably an infant formula; the water-reconstituted milk is an emulsion prepared by dissolving the dry powder with water;

preferably, the dry powder contains or consists of, based on its total mass: 20-30% of grease; vegetable phospholipids, 0.01-0.4%, preferably 0.01-0.2%; animal phospholipids, 0.04-0.5%, preferably 0.05-0.4%; 10-25% of protein; carbohydrate, 40-55%; 0.1-0.8% of stabilizer; 1-5% of compound vitamin mineral; and an emulsifier, 0.08-1.5%; preferably, the fat or oil contains or consists of the following components: 18-23 wt%, preferably 21 + -1 wt% of rice oil, 27-31 wt%, preferably 29 + -1 wt% of OPO structure fat, 27-31 wt%, preferably 29 + -1 wt% of soybean oil, 17-21 wt%, preferably 19 + -1 wt% of coconut oil, and 0.5-2 wt%, preferably 1 + -0.5 wt% of algae oil, based on the total mass of the oil;

preferably, the dry powder contains: 12-17% of skimmed milk powder, 5-8% of whey protein powder, 40-50% of carbohydrate, 2-4% of vitamin complex mineral, 0.2-0.6% of stabilizer and 27-32% of W/O type oil and water composition as defined in any one of claims 1-4.

10. Use of the W/O-type miscella composition of any one of claims 1-4 for improving digestion of lipids contained in food products, or for preparing food products with improved lipid digestion.