CN116349733A - Infant formula milk powder with high lipid digestibility and preparation method thereof - Google Patents

Abstract

The invention provides infant formula milk powder with high lipid digestibility and a preparation method thereof. Specifically, the emulsion preparation method of the present invention includes the steps of emulsifying the oil phase and the water phase mixture, forming a primary emulsion, shearing, homogenizing and/or emulsifying the primary emulsion, forming a coarse emulsion, and a homogeneous coarse emulsion; it is characterized in that , the preparation of the water phase includes: mixing a mixture of phospholipid products, protein products and water, hydrating the phospholipid products and protein products, and after preparing a hydration solution, adding the remaining water-soluble components to prepare the water phase. The present invention also provides the emulsion prepared by the method, reconstituted milk containing the emulsion, its dry powder and water reconstituted milk, and a food composition containing the emulsion, reconstituted milk, dry powder or water reconstituted milk.

Description

Infant formula milk powder with high lipid digestibility and preparation method thereof

Technical Field

The invention belongs to the field of infant formula food, and in particular relates to infant formula milk powder with high lipid digestibility and a preparation method thereof.

Background Art

As the best breast milk substitute food at present, the ultimate goal of infant formula research is to make it as close to breast milk as possible. In early studies, scientists have conducted a lot of research on the content of macronutrients and micronutrients in breast milk, the composition of macronutrients such as protein, fat, carbohydrates, and the types of structural lipids in fatty acids. For example, A2 protein, structural lipids such as OPO and OPL, and oligosaccharides such as HMO have been fully used in commercial milk powder. However, a large number of clinical studies have shown that compared with infants fed with pure breast milk, infants fed with commercial infant formula still have differences in the digestion and utilization of milk powder.

Gallier, S (2015) et al. found that in natural breast milk, triglycerides are wrapped by a 5-20 nm thick phospholipid trimer membrane, which is composed of phospholipids, glycoproteins, glycolipids and cholesterol; the particle size of milk fat globules ranges from 0.1 to 12 microns, with an average particle size of 4.2 microns. The special structure of the milk fat globule membrane helps infant intestinal lipase to contact the fat in breast milk, improving lipid digestibility and gastric emptying rate (Lopez C, 2011). However, in processed dairy products, due to the high shear force of the homogenization process and the high temperature during sterilization and concentrated spray drying, the structure of the milk fat globule membrane is completely destroyed and cannot provide the corresponding structural function in infant formula.

Therefore, CN 107156302 A and CN 110742130 A additionally added milk fat globule membrane components from milk to traditional infant formula milk powder, but the products still failed to improve lipid digestibility.

Summary of the invention

The present invention adopts protein and phospholipid components commonly found in infant formula powder, and constructs a milk fat globule membrane structure similar to breast milk by promoting the interaction between protein and phospholipid. On the one hand, it reduces the oil content on the surface of formula milk powder and improves its shelf life, and on the other hand, it improves the lipid digestibility of infant formula powder.

The first aspect of the present invention provides a method for preparing an emulsion, comprising: emulsifying a mixture of an oil phase and an aqueous phase to form a primary emulsion, shearing, homogenizing and/or emulsifying the primary emulsion to form a crude emulsion, and homogenizing the crude emulsion; characterized in that the preparation of the aqueous phase comprises: mixing a mixture of a phospholipid product, a protein product and water, hydrating the phospholipid product and the protein product, preparing a hydrated liquid, and then adding the remaining water-soluble components to prepare an aqueous phase.

In one or more embodiments, the phospholipid product comprises a plant-derived phospholipid product and/or an animal-derived phospholipid product.

In one or more embodiments, the plant-derived lecithin products include one or more of soybean-derived lecithin products, sunflower seed-derived lecithin products, rapeseed-derived lecithin products, peanut-derived lecithin products, rice-derived lecithin products, rice bran-derived lecithin products, sesame-derived lecithin products, flaxseed-derived lecithin products, safflower seed-derived lecithin products, palm seed-derived lecithin products, and tea seed-derived lecithin products.

In one or more embodiments, the vegetable lecithin product includes sunflower lecithin and/or soybean lecithin.

In one or more embodiments, the animal-derived phospholipid products include phospholipid products derived from terrestrial animals, such as milk-derived phospholipid products or egg-derived phospholipid products, and phospholipid products derived from aquatic animals, such as fish, shrimp and shellfish-derived phospholipid products; the preferred animal-derived phospholipids are milk sphingomyelin products.

In one or more embodiments, the total content of the phospholipid product is 0.1-6%, preferably 0.5-6%, based on the total weight of the emulsion.

In one or more embodiments, the total content of phospholipids is 0.1-2.0%, preferably 0.1-1.0%, more preferably 0.1-0.5%, based on the total weight of the emulsion.

In one or more embodiments, the protein in the emulsion is selected from whey protein, casein, bean-derived protein, cereal protein, and partially hydrolyzed or fully hydrolyzed protein of whey protein, casein, bean-derived protein from cow's or goat's milk.

In one or more embodiments, the protein from legume sources is soy protein and/or pea protein;

In one or more embodiments, the cereal protein is selected from one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein, and oat protein.

In one or more embodiments, the protein product is selected from cow's milk, goat's milk, protein powder and milk powder; preferably, the protein product includes any one or more of whey protein powder, skim milk powder, buttermilk powder and fresh cow's milk.

In one or more embodiments, the protein content is 3-14%, preferably 5-10%, more preferably 7-10%, based on the total weight of the emulsion.

In one or more embodiments, the oil phase contains one or more of modified oils or non-modified oils of plant, animal and microbial origin.

In one or more embodiments, the plant-derived oil is selected from one or a mixture of any multiple of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter, and ice grass fat.

In one or more embodiments, the animal-derived fat is selected from one or more of fats derived from cow's milk, fats derived from goat's milk, fats derived from buffalo's milk, fats derived from camel's milk, and fats derived from aquatic animals.

In one or more embodiments, the microbial-derived oil is selected from algae oil and fungal oil.

In one or more embodiments, the oil phase further contains a structured lipid, preferably an OPO structured lipid.

In one or more embodiments, the oil content is 5-20%, preferably 7-17%, based on the total weight of the emulsion.

In one or more embodiments, the fat content of the emulsion is 15-40%, preferably 25-32%, based on the total weight of the emulsion.

In one or more embodiments, the oil phase contains or consists of coconut oil, sunflower oil, high oleic sunflower oil, OPO structured lipids, linseed oil, and algae oil.

In one or more embodiments, based on the total mass of oils and fats, the content of coconut oil is 6-9%, preferably 7-9%; the content of sunflower oil is 20-25%, preferably 22-24%; the content of high oleic sunflower oil is 13-18%, preferably 14-16%; the content of OPO structured lipids is 45-50%, preferably 47-49%; the content of linseed oil is 3-5%, preferably 3.5-4.5%; the content of algae oil is 0.5-1.5%, preferably 0.8-1.5%.

In one or more embodiments, the emulsion further contains, based on the total weight of the emulsion, 0.02-0.1%, preferably 0.04-0.08% of an emulsifier; preferably, the emulsifier is selected from one or more of monoglycerides, lecithin, mono- and di-glycerides, and citric acid fatty acid esters.

In one or more embodiments, the emulsion further contains, based on the total weight of the emulsion, 5.0-40.0%, preferably 10.0-30.0% carbohydrates; preferably, the carbohydrates are selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup.

In one or more embodiments, the emulsion further contains, based on the total weight of the emulsion, 0.01-0.50%, preferably 0.05-0.30% of a stabilizer; preferably, the stabilizer is selected from one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide.

In one or more embodiments, the hydrating comprises: placing the mixture of the phospholipid product, the protein product and water for more than 2 hours, such as 4-20 hours or 4-12 hours.

In one or more embodiments, the hydration comprises: homogenizing the mixture of the phospholipid product, the protein product and water; preferably, the homogenization pressure may be 20-400 bar, and the number of homogenization times may be 1-5 times.

In one or more embodiments, the phospholipid product, protein product and water are preferably mixed at a temperature of 50-70° C., stirred for 5-60 minutes, sheared, and then left standing, or directly homogenized without shearing.

In one or more embodiments, the emulsification includes 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, the crude emulsion is homogenized until the emulsion particle size is ≤ 4.0 microns, ≤ 2.0 microns.

In one or more embodiments, the method further comprises step (7): sterilizing the emulsion obtained in step (6).

The second aspect of the present invention provides an emulsion prepared by the emulsion preparation method described in any embodiment of the present invention, a reconstituted emulsion containing the emulsion, a dry powder of the emulsion or the reconstituted emulsion, and a water-reconstituted emulsion of the dry powder.

In one or more embodiments, the reconstituted milk further comprises a reconstituted aqueous phase.

In one or more embodiments, the reconstituted aqueous phase contains: 1.3-3.5%, preferably 1.3-3.0% skim milk powder, 0-1.5%, preferably 0-1.0% whey protein powder, 3-10%, preferably 4-9% carbohydrates, and 88-92% water, and optionally 0.01-0.1% stabilizer and optional complex vitamin minerals.

In one or more embodiments, based on the total mass of the reconstituted milk, the water-soluble components in the reconstituted milk include 12-18 wt % protein, 70-85 wt % digestible carbohydrates, 0.2-0.8 wt % complex vitamins and minerals, 0.1-1 wt % stabilizers and ≤10 wt % indigestible oligosaccharides.

In one or more embodiments, the dry powder is milk powder.

The third aspect of the present invention provides a food composition containing the emulsion, reconstituted emulsion, dry powder or water-reconstituted emulsion according to any embodiment of the present invention; preferably, the food composition is in the form of an emulsion or a powder; preferably, the food composition is a nutritional enhancer.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1: Lipid hydrolysis rate curve of infant formula prepared by different hydration methods.

Figure 2: Lipid digestibility of infant formula prepared by different hydration methods.

DETAILED DESCRIPTION

In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following is a general description and definition of the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used in the text are the common meanings understood by those skilled in the art for the present invention. In the event of a conflict, the definition in this specification shall prevail.

The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

Herein, all features such as quantity, content and concentration defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values within the range (including integers and fractions).

In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

Lotion

The emulsion of the present invention contains oil, phospholipid, protein and water.

The oil of the present invention may include one or more of modified (such as transesterification and/or fractionation) oils or non-modified oils of plant origin, animal origin and microbial origin. Plant-derived oils may be seed oils, including but not limited to soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, high oleic sunflower oil, peanut oil, linseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, shea butter, and ice grass fat or any mixture thereof. Animal-derived oils include but are not limited to one or more of oils derived from cow's milk, oils derived from goat's milk, oils derived from buffalo milk, oils derived from camel milk, and oils derived from aquatic animals (such as fish oil and krill oil). Microbial-derived oils include one or more of algae oil and fungal oil. Oils may also contain structural fats, especially various structural fats commonly used in infant formula, such as OPO structural fats, i.e. 1,3-dioleic acid-2-palmitoyl triglyceride.

In a preferred embodiment, the oil of the present invention comprises coconut oil, sunflower oil, high oleic sunflower oil, OPO structured fat, linseed oil and algae oil, or consists of them. Preferably, in such oils, based on the total mass of the oils, the content of coconut oil is 6-9%, preferably 7-9%; the content of sunflower oil is 20-25%, preferably 22-24%; the content of high oleic sunflower oil is 13-18%, preferably 14-16%; the content of OPO structured fat is 45-50%, preferably 47-49%; the content of linseed oil is 3-5%, preferably 3.5-4.5%, and the content of algae oil is 0.5-1.5%, preferably 0.8-1.5%.

The oil of the present invention constitutes the oil phase in the emulsion. The oil phase may also contain other conventional ingredients added to the formula milk oil phase, including emulsifiers, etc. For example, in certain embodiments, the oil phase may contain 0.1-1.0%, 0.3-0.6% of the total mass of the oil phase. Emulsifiers that can be added to food, especially to infant formula milk, known in the art, can be used in the present invention, including but not limited to monoglycerides, lecithin, mono- and di-glycerides of fatty acids, and citric acid fatty acid esters, etc.

Preferably, the content of fat is 5-20% based on the total weight of the emulsion. In some embodiments, the content of fat is 7-17%.

Preferably, the fat content of the emulsion of the present invention is 15-40% based on the total weight of the emulsion. In some embodiments, the fat content of the emulsion of the present invention is 25-32%.

Preferably, the content of the emulsifier is 0.02-0.1% based on the total weight of the emulsion. In some embodiments, the content of the emulsifier is 0.04-0.08%.

Herein, "phospholipid product" is used to provide the phospholipid component in the emulsion of the present invention. Plant products include "plant phospholipid products" or "phospholipid products of plant origin" and "animal phospholipid products" or "phospholipid products of animal origin". "Plant phospholipid products" and "phospholipid products of plant origin" have the same meaning, and "animal phospholipid products" and "phospholipid products of animal origin" have the same meaning and can be used interchangeably, both referring to a phospholipid product, which, in addition to phospholipids, also contains other ingredients that are inevitably present in the production of phospholipid products. Such phospholipid products can be obtained from commercial sources or prepared according to conventional methods in the art.

The phospholipids suitable for emulsion of the present invention can be provided by phospholipid products of plant origin and/or phospholipid products of animal origin. The phospholipid products of plant origin include one or more of soybean-derived phospholipid products, sunflower-derived phospholipid products, rapeseed-derived phospholipid products, peanut-derived phospholipid products, rice-derived phospholipid products, rice bran-derived phospholipid products, sesame-derived phospholipid products, linseed-derived phospholipid products, safflower-derived phospholipid products, palm-derived phospholipid products and oil-tea-seed-derived phospholipid products. Preferred plant phospholipid products include sunflower-derived phospholipids and/or soybean phospholipids.

The phospholipid products of animal origin include phospholipid products of terrestrial animal origin, such as phospholipid products of milk origin or phospholipid products of egg origin, and phospholipid products of aquatic animal origin, such as phospholipid products of fish, shrimp and shellfish origin. Fish can be, for example, yellow croaker. The preferred animal-derived phospholipid is a milk sphingomyelin product.

One or more phospholipid products of the same source and/or different sources can be used to prepare the emulsion of the present invention. Preferably, in the emulsion of the present invention, the total content of the plant phospholipid product is 0.03-0.20%; preferably, in the emulsion of the present invention, the content of the animal-derived phospholipid product, especially the animal-derived sphingomyelin product, such as the milk sphingomyelin product, is 0.1-1.5%, preferably 0.3-1.0%.

In the emulsion of the present invention, the total content of phospholipid products (including plant phospholipids and animal phospholipids) can be 0.1-6%, preferably 0.5-6%. Preferably, in the emulsion of the present invention, the total content of phospholipids (i.e., plant phospholipids such as sunflower phospholipids, soybean phospholipids and animal phospholipids such as phospholipids contained in milk sphingomyelin) can be 0.1-2.0%, preferably 0.1-1.0%, more preferably 0.1-0.5%.

Herein, protein can be the protein conventionally contained in formula milk powder, including but not limited to whey protein, casein, bean-derived protein, cereal protein, and partial hydrolysis or full hydrolysis protein of whey protein, casein, bean-derived protein in milk or goat milk sources. The protein in bean sources can be soy protein and/or pea protein. Cereal protein includes but is not limited to one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, corn protein and oat protein. The protein in the emulsion can be provided by the "protein product" source conventionally added to infant formula milk in the art, and these protein products include but are not limited to milk, goat milk, various protein powders and milk powder, etc. Exemplary protein products include whey protein powder, skim milk powder, buttermilk powder and fresh milk, etc.

In the present invention, the protein content is 3-14%, preferably 5-10%, based on the total weight of the emulsion. In some embodiments, the protein content is 7-10%, based on the total weight of the emulsion.

It should be understood that in the emulsion, suitable protein products and their amounts can be selected according to the required protein content. For example, appropriate amounts of whey protein powder, skim milk powder, buttermilk powder and fresh milk can be selected according to the protein content in whey protein powder, skim milk powder, buttermilk powder and fresh milk, so that the protein content in the emulsion finally obtained is within the range described herein, or within the protein content range of infant formula milk well known in the art.

In some embodiments, the present invention uses whey protein powder, skim milk powder, buttermilk powder and fresh milk to provide protein. Preferably, based on the total weight of the emulsion, the content of whey protein powder (such as concentrated whey protein powder) is 1.0-11.0%, preferably 1.0-5.0%. In some embodiments, based on the total weight of the emulsion, the content of skim milk powder is 0.1-5.0%, such as 0.2-1.5%. In some embodiments, based on the total weight of the emulsion, the content of buttermilk powder is 0.1-3%, such as 0.1-2.0% or 0.2-1.0%. In some embodiments, based on the total weight of the emulsion, the content of fresh milk is 10-50%, such as 20-50%.

The emulsion of the present invention may contain carbohydrates. Carbohydrates include digestible carbohydrates and indigestible carbohydrates. Digestible carbohydrates are usually sugars conventionally added to formula milk powder, including but not limited to at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup. Preferably, more than 60wt% of the digestible carbohydrates are lactose. Indigestible carbohydrates are usually indigestible oligosaccharides, including but not limited to at least one of oligofructose, oligogalactose, oligoglucose, oligoxylose, oligomannose and cyclodextrin oligosaccharides.

In some embodiments, the carbohydrate content is 5.0-40.0%, such as 10.0-30.0%, based on the total weight of the emulsion. In a preferred embodiment, the carbohydrate is lactose, and its content in the emulsion is 10.0-30.0%.

The emulsion of the present invention may be added with a stabilizer. The stabilizer may be a stabilizer conventionally added to formula milk powder, including but not limited to one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharide. The content of the stabilizer is generally 0.01-0.50%, preferably 0.05-0.30%, based on the total weight of the emulsion.

Preparation of emulsion

The inventors have found that when a phospholipid product and a protein product are added to the aqueous phase at the same time for hydration, not only does the situation disclosed in the prior art of phospholipid precipitation due to the presence of protein (especially casein) not occur, but the prepared aqueous phase can improve the lipid digestibility and reduce the oil content on the surface of milk powder when used to prepare formula milk.

Therefore, the preparation method of the emulsion of the present invention is characterized in that the phospholipid product and the protein product are added to water and hydrated together. Herein, hydration includes placing a mixture of the phospholipid product, the protein product and water for more than 2 hours, such as 4-20 hours or 4-12 hours, or homogenizing the mixture. In some embodiments, the phospholipid product, the protein product and water are mixed at a temperature of 50-70°C, stirred for 5-60 minutes, sheared, then placed, hydrated, and a phospholipid-protein hydrated liquid is obtained. In some embodiments, after stirring the mixture of the phospholipid product, the protein product and water for 5-60 minutes, homogenization is directly performed to obtain a phospholipid-protein hydrated liquid (emulsion). The homogenization pressure can be 20-400 bar, and the number of homogenizations can be 1-5 times.

In a preferred embodiment, the method for preparing an emulsion of the present invention comprises:

Step (1): mixing an emulsifier and oil to form an oil phase;

Step (2): mixing the phospholipid product, the protein product and water, and performing a hydration treatment or a homogenization treatment to form a phospholipid-protein hydrated liquid;

Step (3): mixing the phospholipid-protein hydrate obtained in step (2) with other components of the aqueous phase to prepare an aqueous phase;

Step (4): mixing the oil phase and the water phase, emulsifying, and forming a primary emulsion;

Step (5): shearing, homogenizing and/or emulsifying the primary emulsion to form a coarse emulsion;

Step (6): homogenizing the crude emulsion to obtain an emulsion.

Preferably, in the above step (4), the oil phase and the water phase may be mixed and then treated by one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification. When shear emulsification is adopted, the shear rate may be 3000-20000rpm, preferably 3000-5000rpm, and the shear time may be 1-15min, preferably 1-5min; when ultrasonic emulsification is adopted, the ultrasonic power density may be 60-300W/cm2, and the ultrasonic treatment time may be 1-20min.

In some embodiments, in the above step (5), preferably, the shear rate is 3000-20000 rpm; the shear time is 1-15 min; the microjet pressure is 10-500 bar, and the cycle is more than 3 times; the homogenization pressure is 10-500 bar, and the cycle is more than 3 times.

Preferably, in the above step (6), the emulsion is homogenized until the particle size is ≤4.0 μm, preferably until the emulsion particle size is ≤2.0 μm. Preferably, in the above step (6), the crude emulsion is homogenized at 60 bar or more for 3 or more times; more preferably, in the above step (6), the crude emulsion is homogenized at 80 bar or more for 3 or more times.

Optionally, the method further comprises step (7): sterilizing the emulsion obtained in step (6). Sterilization may be pasteurization, high temperature instantaneous sterilization or high pressure sterilization. In some embodiments, the emulsion obtained in step (6) is pasteurized by keeping it at 60-85°C for 15 seconds to 30 minutes. In other embodiments, the emulsion obtained in step (6) is kept at 110-140°C for 1-30 seconds to perform high temperature instantaneous sterilization. Alternatively, the emulsion obtained in step (6) may be sterilized by ultra-high pressure sterilization by keeping it at a pressure of 100-600 MPa for 5-30 minutes.

In the method, the components used to prepare the emulsion, including oils, phospholipid products, protein products, etc., are as described in any embodiment of the present invention.

The present invention includes the emulsion prepared by the above method.

Reconstituted milk

The present invention provides a reconstituted emulsion, which contains the emulsion described in any embodiment of the present invention, or contains the emulsion prepared by the method for preparing the emulsion described in any embodiment of the present invention, or is prepared from the emulsion.

Typically, the reconstituted milk contains the emulsion and a reconstituted aqueous phase. The reconstituted aqueous phase typically contains: 1.3-3.5%, preferably 1.3-3.0% skim milk powder, 0-1.5%, preferably 0-1.0% whey protein powder, 3-10%, preferably 4-9% carbohydrates, and 88-92% water. In one or more embodiments, the reconstituted aqueous phase also contains 0.01-0.1% stabilizer. In one or more embodiments, the stabilizer is selected from: one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, gum arabic and soybean polysaccharides.

As required, the reconstituted milk of the present invention may also contain a composite vitamin mineral. Herein, a composite vitamin 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. Choline and/or inositol may also be included in the composite microbial mineral. In the water-soluble component of the present invention, the content of the composite microbial mineral is usually greater than or equal to 1.5wt%, preferably 2-6wt%.

In a preferred embodiment, based on the total mass of the reconstituted milk, the water-soluble component comprises 12-18 wt % protein, 70-85 wt % digestible carbohydrates, 0.2-0.8 wt % complex vitamins and minerals, 0.1-1 wt % stabilizer and ≤10 wt % indigestible oligosaccharides.

Preparation method of reconstituted milk

The present invention also provides a method for preparing reconstituted milk, the method comprising:

Step (1): dissolving the remaining components of the reconstituted milk formula except the emulsion in water to form a reconstituted water phase;

Step (2): Mix the emulsion with reconstitution water and stir at 500-800 rpm for 15-20 min in a water bath at 25-35°C.

Preferably, the emulsion is the emulsion described in any embodiment of the present invention. The remaining components other than the emulsion include both components already contained in the emulsion but whose content does not meet the requirements of the reconstituted milk formula and components not added to the emulsion.

The present invention also includes the reconstituted milk prepared by the above method.

In some embodiments, the method of the present invention further comprises the step of drying the emulsion or reconstituted emulsion. The drying method includes, but is not limited to, one or more of high temperature spray drying, electrostatic low temperature spraying, vacuum freeze drying, and cold air spray drying. In some embodiments, high temperature spray drying is adopted, and the inlet air temperature of the spray drying is 120-200°C, and the outlet air temperature is 60-110°C. In some embodiments, cold air spray drying is adopted, and the inlet air temperature of the spray drying is 70-110°C, and the outlet air temperature is 35-50°C.

Other Products

In some embodiments, the present invention also provides a dry powder, which is a powder obtained by drying the emulsion or reconstituted emulsion of the present invention.

Preferably, the dry powder of the present invention is milk powder, such as infant formula milk powder.

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

The present invention also provides a food composition, which comprises the concentrated milk, reconstituted milk, dry powder or water-reconstituted milk thereof described in the present invention; or comprises the concentrated milk, reconstituted milk, dry powder or water-reconstituted milk thereof prepared by the method described in the present invention.

In some embodiments, the food composition is in the form of an emulsion or a powder. The food composition can 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.

Food composition of the present invention can be used as food product (food) or food additive or be used for the manufacture of food product or food additive. Accordingly, the present invention relates to food product or food additive, it comprises food composition of the present invention or is substantially made up of the food composition of invention, or comprises the emulsion formed by the redispersion of food composition of the present invention.

In the present invention, the food product can be consumed by different groups, including but not limited to mammals, ruminants, poultry and humans.

According to the present invention, the method for preparing food products or food additives is included in the preparation process and food compositions of the present invention is joined in the preparation raw materials of food products or food additives.Food compositions of the present invention can be mixed with one or more food ingredients and/or additives to prepare food products of the present invention or food additives.

The food product or food additive can be used directly, or mixed with an aqueous medium before use. The aqueous medium can be water, milk (such as full fat, half fat or skim milk), yogurt, beverage (such as soft drink, for example fruit juice), soy milk beverage, rice beverage, plant-based beverage, milk shake, coffee or tea. In some embodiments, the food product of the present invention is a formula food.

Other methods and uses

The present invention also provides a method for promoting digestion and absorption in animals, the method comprising using the food product or food additive of the present invention as part or all of the food ingested by the animal. The present invention also provides the use of the emulsion, reconstituted milk, dry powder or water-reconstituted milk, food composition, food product and food additive of the present invention in the preparation of food that promotes digestion and absorption in animals. The animals include mammals and ruminants. The mammals include humans. In some embodiments, the humans include infants, pregnant women, middle-aged and elderly people and people with low immunity. In some embodiments, the food is a formula food.

The present invention also provides the use of the aqueous phase composition described herein in improving the digestion of lipids contained in food, or in preparing food with improved lipid digestion. The "digestion" described herein means that the degree of lipid enzymatic hydrolysis at 120 min is more than 70% as tested by the method described herein.

The infant formula milk powder prepared by the method of the present invention has the following advantages:

1. It constructs a milk fat globule-like membrane structure through the compounding of animal and plant phospholipids and the unique protein-phospholipid hydration process, thus improving the lipid digestibility of infant formula milk powder;

2. Through the protein-phospholipid hydration process, the surface oil content of infant formula powder with a breast milk-like structure is effectively reduced, thereby improving its shelf life stability;

3. The infant formula milk powder prepared by the present invention has better oxidation stability than commercially available products.

The following examples are further elaborations of the present invention, but the contents of the present invention are not limited by the following contents. The embodiments in the present specification are only used to illustrate the present invention, and they do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

Source of raw materials:

Raw milk: Bright Dairy;

Skim milk powder (SMP): Fonterra, New Zealand;

Whey protein concentrate (WPC): Fonterra, New Zealand;

Buttermilk powder: Fonterra, New Zealand;

Lactose (La): Leprino Foods, USA;

Sunflower seed lecithin (SFPL): Yihai Kerry;

1,3-Dioleoyl-2-palmitoyl triglyceride OPO55: PGEO Oils & Fats Ltd., Malaysia;

Coconut oil CNO: Kerry Specialty Oils (Shanghai) Co., Ltd.;

DHA algae oil (AO): Jiabiyu Biotechnology (Wuhan) Co., Ltd.;

Flaxseed oil FSO: Shanghai Kerry Food Industry Co., Ltd.;

Sunflower oil SFO: Shanghai Kerry Food Industry Co., Ltd.;

High oleic sunflower oil HOSFO: Kerry Specialty Oils (Shanghai) Co., Ltd.;

Mono- and di-glycerides (MDG): Rikevita Company, Malaysia;

Locust bean gum LBB: DuPont, USA;

AmanolipaseDF15: Amano Enzyme Pharmaceutical Co., Ltd., Japan;

Pancreatin (from porcine pancreas): sigma company;

Sodium taurocholate hydrate: Sigma.

Unless otherwise specified, other methods and reagents used in the examples are conventional methods and reagents in the art.

Example 1

In terms of weight percentage, the formula of the formula milk powder of this embodiment is:

Water phase: fresh milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable lecithin 0.1%, water 1.5%;

Oil phase: 1.3% coconut oil, 3.7% sunflower oil, 2.4% high oleic sunflower oil, 7.7% OPO, 0.6% linseed oil, 0.2% algae oil, 0.08% mono- and di-glycerides.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

Step (2): the phospholipid component, the protein component and water are mixed together, stirred in a water bath at 60° C. for 30 min, and sheared at 5000 rpm for 3 min to form a phospholipid-protein dispersion, and hydrated for 4 h to obtain a protein-phospholipid hydrated solution;

Step (3): adding the remaining water phase ingredients to the protein-phospholipid hydration solution to obtain a water phase;

Step (4): slowly add the oil phase component to the water phase, and stir in a 55°C water bath for 15 min;

Step (5): the mixed sample obtained in step (4) was sheared at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

Step (6): homogenizing the crude emulsion three times at a pressure of 20 bar;

Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (8): spray drying, air inlet temperature 160°C, air outlet temperature 90°C, feed rate 26%, solid content 55%.

Example 2

In terms of weight percentage, the formula of the formula milk powder of this embodiment is:

Water phase: fresh milk 35.7%, skimmed milk powder 0.6%, concentrated whey protein powder 2.2%, buttermilk powder 0.5%, lactose 20.6%, locust bean gum 0.1%, vegetable lecithin 0.1%, water 28.3%;

Oil phase: coconut oil 0.9%, sunflower oil 2.7%, high oleic sunflower oil 1.8%, OPO 5.6%, linseed oil 0.5%, algae oil 0.1%, mono- and di-glycerides 0.06%.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

Step (2): Mix the phospholipid component, the protein component and water, stir in a water bath at 60° C. for 30 min, and homogenize at 200 bar for 3 times to obtain a protein-phospholipid hydration solution;

Step (3): adding the remaining water phase ingredients to the protein-phospholipid hydration solution to obtain a water phase;

Step (4): slowly add the oil phase to the water phase, and stir in a 45°C water bath for 10 min;

Step (5): Shearing the mixed solution obtained in step (4) at 3000 rpm for 25 min at room temperature to prepare a crude emulsion;

Step (6): homogenizing the crude emulsion 5 times at a pressure of 20 bar;

Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (8): spray drying, air inlet temperature 130°C, air outlet temperature 80°C, feed rate 20%, solid content 40%.

Example 3

In terms of weight percentage, the formula of the formula milk powder of this embodiment is:

Water phase, fresh milk 22.3%, skimmed milk powder 0.4%, concentrated whey protein powder 1.4%, buttermilk powder 0.3%, lactose 12.9%, locust bean gum 0.1%, vegetable lecithin 0.04%, water 55.2%;

Oil phase: coconut oil 0.6%, sunflower oil 1.7%, high oleic sunflower oil 1.1%, OPO 3.5%, linseed oil 0.3%, algae oil 0.1%, mono- and di-glycerides 0.04%.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

Step (2): the phospholipid component, the protein component and water are mixed together, stirred in a water bath at 60° C. for not less than 30 min, and sheared at 5000 rpm for 3 min to form a phospholipid-protein dispersion, and hydrated overnight (12 h) to obtain a protein-phospholipid hydrated solution;

Step (3): adding the remaining aqueous phase ingredients to the protein-phospholipid hydration solution to obtain an aqueous phase;

Step (4): slowly add the oil phase to the water phase, and stir in a 65°C water bath for 30 min;

Step (5): Shearing the mixed solution obtained in step (4) at 5000 rpm for 5 min at room temperature to prepare a crude emulsion;

Step (6): homogenizing the crude emulsion three times at a pressure of 200 bar;

Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (8): spray drying, air inlet temperature 190°C, air outlet temperature 100°C, feed rate 30%, solid content 25%.

Comparative Example 1

In terms of weight percentage, the formula of the formula milk powder of this comparative example is:

Water phase, fresh milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable lecithin 0.1%, water 1.5%;

Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algae oil 0.2%, and mono- and di-glycerides 0.08%.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, and stir in a 60° C. water bath to form an oil phase;

Step (2): adding the aqueous phase ingredients into distilled water and stirring evenly to form an aqueous phase;

Step (3): slowly add the oil phase to the water phase, and stir in a 55°C water bath for 15 min;

Step (4): Shearing the mixed solution obtained in step (3) at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

Step (5): homogenizing the crude emulsion three times at a pressure of 20 bar;

Step (6): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (7): spray drying, air inlet temperature 160°C, air outlet temperature 90°C, feed rate 26%, solid content 55%.

Comparative Example 2

In terms of weight percentage, the formula of the formula milk powder of this comparative example is:

Water phase, fresh milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable lecithin 0.1%, water 1.5%;

Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algae oil 0.2%, and mono- and di-glycerides 0.08%.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

Step (2): mixing the phospholipid component and water, stirring in a water bath at 60° C. for not less than 30 min, low-speed shearing at 5000 rpm for 3 min to form a phospholipid dispersion, and hydrating at 4° C. for 4 h to obtain a phospholipid hydrated liquid;

Step (3): adding the remaining water phase ingredients to the phospholipid hydration liquid to obtain a water phase;

Step (4): slowly add the oil phase to the water phase, and stir in a 55°C water bath for 15 min;

Step (5): Shearing the mixed solution obtained in step (4) at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

Step (6): homogenizing the crude emulsion three times at a pressure of 20 bar;

Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (8): spray drying, air inlet temperature 160°C, air outlet temperature 90°C, feed rate 26%, solid content 55%.

Comparative Example 3

In terms of weight percentage, the formula of the formula milk powder of this comparative example is:

Water phase, fresh milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable lecithin 0.1%, water 1.5%;

Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algae oil 0.2%, and mono- and di-glycerides 0.08%.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

Step (2): adding the protein component to water and hydrating at 4° C. for 4 h to obtain a protein hydration solution;

Step (3): adding the remaining water phase ingredients to the protein hydration solution to obtain a water phase;

Step (4): slowly add the oil phase to the water phase, and stir in a 55°C water bath for 15 min;

Step (5): Shearing the mixed solution of step (4) at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

Step (6): homogenizing the crude emulsion three times at a pressure of 20 bar;

Step (7): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (8): spray drying, air inlet temperature 160°C, air outlet temperature 90°C, feed rate 26%, solid content 55%.

Comparative Example 4

In terms of weight percentage, the formula of the formula milk powder of this comparative example is:

Water phase, fresh milk 49.1%, skimmed milk powder 0.9%, concentrated whey protein powder 3.0%, buttermilk powder 0.7%, lactose 28.4%, locust bean gum 0.2%, vegetable lecithin 0.1%, water 1.5%;

Oil phase: coconut oil 1.3%, sunflower oil 3.7%, high oleic sunflower oil 2.4%, OPO 7.7%, linseed oil 0.6%, algae oil 0.2%, and mono- and di-glycerides 0.08%.

Prepare the formula as follows:

Step (1): Mix the emulsifier and the oil, stir in a 60°C water bath to form an oil phase, and set aside;

Step (2): adding the protein component to water and hydrating at 4°C for 4 hours to obtain a protein hydration solution for later use;

Step (3): adding the phospholipid component to water and hydrating at 4° C. for 4 h to obtain a phospholipid hydration solution for later use;

Step (4): mixing the phospholipid hydration liquid and the protein hydration liquid, and then adding the remaining water phase ingredients to obtain a water phase;

Step (5): slowly add the oil phase to the water phase, and stir in a 55°C water bath for 15 min;

Step (6): shearing the mixed solution obtained in step (5) at 5000 rpm for 4 min at room temperature to prepare a crude emulsion;

Step (7): homogenizing the crude emulsion three times at a pressure of 20 bar;

Step (8): Place the homogenized emulsion in a sterile bottle, seal it, and sterilize it in a 65°C water bath for 30 minutes;

Step (9): spray drying, air inlet temperature 160°C, air outlet temperature 90°C, feed rate 26%, solid content 55%.

The formulations and hydration processes of various embodiments and comparative examples are summarized in Table 1 below.

Table 1: Examples, comparative examples and hydration process

Test Example 1: Determination of surface oil content

The surface oil content is determined by weighing a formula milk powder sample with a mass of A (about 3 g) on filter paper, adding 40 ml of n-hexane, filtering with a funnel, adding 20 ml of n-hexane twice, filtering, collecting the filtrate in a flask with a constant weight of B, removing the solvent by rotary evaporation, and then removing the residual solvent with a diaphragm pump at 90°C, and drying to a constant weight of C. The surface oil content (SFO) is shown in the following formula I:

The above method was used to measure the surface oil content of the formula milk powders of each embodiment and comparative example. The results are shown in Table 2 below.

Table 2: Effects of different hydration methods on the surface oil content of infant formula powder

Surface oil content Example 1 5.75±0.3% Example 2 5.52±0.4% Example 3 5.35±0.6% Comparative Example 1 8.52±0.9% Comparative Example 2 7.56±0.8% Comparative Example 3 8.58±1.1% Comparative Example 4 5.98±0.9%

Test Example 2: Lipid Digestion Test

The lipid digestion test method is as follows: 12.8g of infant formula powder is dissolved in 90ml of deionized water, placed in a glass reactor with a water bath jacket, the pH is adjusted to 5.3, 45mL of simulated gastric digestive fluid is added, 0.25M NaOH is dripped to keep the system pH constant at 5.3 (pH-STAT), and the reaction is carried out under magnetic stirring in a 37°C water bath for 60min, and the volume of NaOH consumed at different times is recorded. The lipid enzymolysis degree at different times can be obtained according to the volume of NaOH consumed. 1M NaOH is used to adjust the gastric digestive fluid to pH 6.6, 75g of simulated small intestinal digestive fluid is added, 0.25M NaOH is dripped to keep the system pH constant at 6.6 (pH-STAT), and the reaction is carried out under magnetic stirring in a 37°C water bath for 120min, and the volume of NaOH consumed at different times is recorded. The lipid enzymolysis degree at different times can be obtained according to the volume of NaOH consumed.

The results are shown in Figures 1 and 2. As shown in Figure 1, the first 60 minutes are gastric digestion, and there is no significant difference in lipid digestion rate between each group of examples and comparative examples. After 60 minutes, the small intestine digestion stage is entered, and the small intestine digestion ends at 180 minutes. The lipid digestibility of Examples 1, 2 and 3 is 75.9%, 78.6% and 75.6%, respectively. Among the comparative examples, the highest digestibility is in Comparative Examples 1 and 2, which are 71.7% and 71.8%, respectively. The lipid digestibility of the examples is significantly higher than that of each comparative example.

Claims (10)

1. A method of preparing an emulsion comprising: emulsifying the oil phase and the aqueous phase mixture to form a primary emulsion, shearing, homogenizing and/or emulsifying the primary emulsion to form a coarse emulsion, and homogenizing the coarse emulsion; characterized in that the preparation of the aqueous phase comprises: mixing the mixture of the phospholipid product, the protein product and the water, hydrating the phospholipid product and the protein product to obtain a hydration liquid, and adding the rest water-soluble components to obtain a water phase.

2. The method of claim 1, wherein the phospholipid product comprises a plant-derived phospholipid product and/or an animal-derived phospholipid product;

preferably, the plant-derived phospholipid products include 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-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; preferred vegetable phospholipid products include sunflower phospholipids and/or soybean phospholipids;

Preferably, phospholipid products of animal origin include phospholipid products of terrestrial animal origin, such as phospholipid products of milk origin or phospholipid products of egg origin, and phospholipid products of aquatic animal origin, such as phospholipid products of fish, shrimp and shellfish origin; preferred phospholipids of animal origin are milk sphingomyelin products;

preferably, the total content of phospholipid product is 0.1-6%, preferably 0.5-6%, based on the total weight of the emulsion;

preferably, the total content of phospholipids is from 0.1 to 2.0%, preferably from 0.1 to 1.0%, more preferably from 0.1 to 0.5% by weight based on the total weight of the emulsion.

3. The method according to claim 1 or 2, wherein the protein in the emulsion is selected from the group consisting of whey protein from cow's or sheep's milk, casein, proteins from legumes, cereal proteins, and partially or fully hydrolysed proteins of whey protein from cow's or sheep's milk, casein, proteins from legumes;

preferably, the legume-derived protein is soy protein and/or pea protein;

preferably, the cereal protein is selected from one or more of rice protein, rice bran protein, wheat protein, rye protein, sorghum protein, maize protein and oat protein;

preferably, the protein product is selected from cow milk, sheep milk, protein powder and milk powder; preferably, the protein product comprises any one or more of whey protein powder, skim milk powder, buttermilk powder and fresh cow milk;

Preferably, the protein is present in an amount of 3 to 14%, preferably 5 to 10%, more preferably 7 to 10% based on the total weight of the emulsion.

4. A method according to any one of claims 1 to 3, wherein the oil phase comprises one or more of a modified or non-modified oil of vegetable, animal 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 mozzarella seed oil;

the animal-derived oil is one or more selected from cow milk-derived oil, sheep milk-derived oil, buffalo milk-derived oil, camel milk-derived oil, and aquatic animal-derived oil;

the microorganism-derived oil is selected from algae oil and fungal oil;

preferably, the oil phase also contains a structured lipid, preferably an OPO structured lipid;

preferably, the content of grease is 5-20%, preferably 7-17% based on the total weight of the emulsion;

Preferably, the fat content in the emulsion is 15-40%, preferably 25-32% based on the total weight of the emulsion.

5. The method of claim 4, wherein the oil phase comprises or consists of coconut oil, sunflower oil, high oleic sunflower oil, OPO struct fat, linseed oil and algae oil;

preferably, the coconut oil content is 6-9%, preferably 7-9%, based on the total weight of the oil; the content of sunflower seed oil is 20-25%, preferably 22-24%; the content of high oleic sunflower seed oil is 13-18%, preferably 14-16%; the OPO structural fat content is 45-50%, preferably 47-49%; the content of oleum Lini is 3-5%, preferably 3.5-4.5%, and the content of algae oil is 0.5-1.5%, preferably 0.8-1.5%.

6. The method of any one of claims 1-5, wherein the emulsion further comprises:

0.02-0.1%, preferably 0.04-0.08%, based on the total weight of the emulsion, of an emulsifier; preferably, the emulsifier is selected from one or more of monoglycerides, lecithins, mono-di-fatty acid glycerides and citric acid fatty acid esters;

5.0-40.0%, preferably 10.0-30.0% carbohydrate based on the total weight of the emulsion; preferably, the carbohydrate is selected from at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup and corn syrup;

0.01-0.50%, preferably 0.05-0.30% by weight of the total emulsion of a stabilizer; preferably, the stabilizer is selected from one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, acacia gum and soybean polysaccharide.

7. The method of any one of claims 1-6, wherein the hydrating comprises:

standing the mixture of phospholipid product, protein product and water for more than 2 hours, such as 4-20 hours or 4-12 hours; or (b)

Homogenizing the mixture of phospholipid product, protein product and water; preferably, the pressure of homogenization may be 20-400bar, the number of homogenization being 1-5 times;

preferably, the phospholipid product, protein product and water are mixed at a temperature of 50-70 ℃, stirred for 5-60 minutes, sheared, then placed, or homogenized directly without shearing.

8. The method of claim 1, wherein,

the emulsification comprises one or more of shearing emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification or self-emulsification;

homogenizing the coarse emulsion until the particle size of the emulsion is less than or equal to 4.0 microns and less than or equal to 2.0 microns;

optionally, the method further comprises step (7): and (3) sterilizing the emulsion obtained in the step (6).

9. An emulsion prepared by the method of any one of claims 1-8, reconstituted milk comprising the emulsion, dried powder of the emulsion or reconstituted milk, water-reconstituted milk of the dried powder;

preferably, the reconstituted milk also contains a reconstituted aqueous phase; preferably, the reconstituted aqueous phase contains: 1.3-3.5%, preferably 1.3-3.0% skim milk powder, 0-1.5%, preferably 0-1.0% whey protein powder, 3-10%, preferably 4-9% carbohydrate, and 88-92% water, and optionally 0.01-0.1% stabilizer and optionally multivitamin mineral;

preferably, the water soluble component of the reconstituted milk comprises 12-18wt% protein, 70-85wt% digestible carbohydrate, 0.2-0.8wt% multivitamin mineral, 0.1-1wt% stabilizer and +.10wt% non-digestible oligosaccharides, based on total mass of the reconstituted milk;

preferably, the dry powder is milk powder.

10. A food composition comprising the emulsion, reconstituted milk, dry powder or water-reconstituted milk of claim 9; preferably, the food composition is in the form of an emulsion or in the form of a powder; preferably, the food composition is a nutritional supplement.

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