CN114680180B

CN114680180B - Concentrated emulsion containing low concentration plant phospholipids and having high lipid digestibility

Info

Publication number: CN114680180B
Application number: CN202011594944.8A
Authority: CN
Inventors: 许晓兰; 徐仕翔; 徐学兵; 张虹
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: 2024-07-05
Anticipated expiration: 2040-12-29
Also published as: CN114680180A

Abstract

The invention relates to a concentrated emulsion with high lipid digestibility and low concentration of plant phospholipids. The concentrated emulsion of the present invention comprises, based on the total weight thereof: 15-35% of grease; 0.1-1.5% of phospholipid, wherein the phospholipid contains animal phospholipid and plant phospholipid, and the content of sunflower phospholipid in the phospholipid is less than or equal to 0.9%; 55-72% of water. The invention also relates to a preparation method of the concentrated emulsion, reconstituted milk, dry powder and the like. The invention changes and optimizes the emulsion structure to achieve the aim of non-thermal concentration, does not need long-time heating in the process, can achieve the concentration multiple of about 7 times, has good stability of the concentrated emulsion, and has no negative influence on the lipid digestibility of the emulsion in the concentration process.

Description

Concentrated emulsion containing low concentration plant phospholipids and having high lipid digestibility

Technical Field

The invention belongs to the field of infant formula food, and particularly relates to a concentrated emulsion containing low-concentration plant phospholipids and having high lipid digestibility.

Background

Studies have shown that the particle size and lipid composition of milk fat globules can significantly affect the structure of milk fat globules of naturally occurring breast milk that is subject to lipid enzymolysis and nutritional metabolism (Michalski,M.C.,Briard,V.,Michel,F.,et al.Journal of Dairy Science,2005,88,1927-1940;Gallier,S.,Vocking,K.,Post,J.A.,et al.Colloids Surf B Biointerfaces,2015,136,329-39). as follows: the triglyceride is coated with phospholipid three-molecule film with thickness of 5-20nm, and the phospholipid film is composed of phospholipid, glycoprotein, glycolipid and cholesterol; the milk fat globules have a particle size in the range of 0.1-12 microns and an average particle size of 4.2 microns. Thus, lipases can be accessed more easily and bind to triglycerides in the interior, so that breast milk will have a faster rate of lipid hydrolysis and a shorter gastric emptying time (Lopez C, M nard O. Colloids Surf B,2011, 83:29-41). For the traditional infant formula reconstituted milk, although the fat globules have smaller particle size and larger specific surface area, the fat globules are covered by a layer of compact protein film, the thickness of the film is thicker and reaches 20-100 nanometers, and if lipase is combined with internal triglyceride, the protein film needs to be subjected to enzymolysis, so that the traditional infant formula milk has relatively slower lipid enzymolysis rate and longer gastric emptying time.

The preparation of micron-sized infant formulas and structured milk fat globules containing phospholipid components in the prior art has focused mainly on the protection of phospholipid content, sphingomyelin and cholesterol content, as well as the protection of LC-PUFA and MCFA in fatty acids. WO2016/163883A2 and US2018/0092376A1 to Nutricia disclose a method for preparing a formula milk powder containing micron-sized fat globules. The large-particle milk fat globules with the particle size of 2-6 microns are prepared by using milk fat globule membrane protein or phospholipid from butter powder as an emulsifier and adopting low-speed shearing and low-pressure homogenization. The fat globule is wrapped by phospholipid single molecular membrane containing phospholipid, protein and cholesterol, and has effects of promoting postprandial lipid absorption of infants, promoting gastric emptying and controlling body weight of infants. US20170231262A1 of mezanan discloses a nutritional composition and use of structured fat globules comprising specific particle size and fatty acid composition. The nutrient comprises phospholipid, cholesterol, membrane protein, and fat containing trans fatty acid, branched fatty acid and conjugated linoleic acid, and has effects of digesting lipid and promoting gastrointestinal motility.

The concentrated milk is based on the preservation of the nutrient substances of the milk, and the water content in the milk is reduced to the greatest extent, so that the shelf life of the milk is prolonged, and the production, the storage and the transportation of goods are convenient. Common dairy product concentration technology is heating evaporation concentration, U.S. Pat. No. 3, 20030054079 published by Reaves et al and CN101026963A published by Kafu food brand and round-the-world brand Limited liability company are both in a heating concentration mode, maillard reaction is easy to occur, nutrition, flavor and color of emulsion are changed, salts such as disodium phosphate, dipotassium phosphate and the like are required to be additionally added in the concentrated emulsion as stabilizers, and the concentration multiple is only 3-5 times.

Disclosure of Invention

The invention adjusts the formula and the process of the emulsion during construction, reduces the water content in the emulsion during construction stage, optimizes the emulsion structure, achieves the aim of non-thermal concentration, does not need long-time heating in the process, ensures that the concentration multiple can reach about 7 times, ensures good stability of the concentrated emulsion, and has no negative influence on the lipid digestibility of the emulsion during the concentration process.

The first aspect of the present invention provides a concentrated emulsion comprising, based on the total weight of the concentrated emulsion: 15-35% of grease; 0.1-1.5% of phospholipid, wherein the phospholipid contains animal phospholipid and plant phospholipid, and the content of sunflower phospholipid in the phospholipid is less than or equal to 0.9%; 55-72% of water.

In one or more embodiments, the fatty acid composition of the grease is characterized by: the saturated fatty acid content is less than or equal to 45wt%, the monounsaturated fatty acid content is less than or equal to 50wt%, and the polyunsaturated fatty acid content is less than or equal to 30wt%.

In one or more embodiments, the fatty acid composition of the grease includes oleic acid, palmitic acid, and linoleic acid; preferably, the mass ratio of palmitic acid, oleic acid and linoleic acid is (1.5-2.5): 1 (0.7-1.2), preferably (1.7-2.1): 1 (0.7-1.0).

In one or more embodiments, the total mass of palmitic acid, oleic acid, and linoleic acid is greater than 75wt% of the total weight of the fatty acids of the fat.

In one or more embodiments, the fat has a fatty acid composition comprising 18 to 25wt% palmitic acid, 25 to 35wt% oleic acid, and 20 to 30wt% linoleic acid, based on the total weight of fatty acids.

In one or more embodiments, the grease includes one or more of modified grease or non-modified grease of plant origin, animal origin, and microbial origin.

In one or more embodiments, the vegetable-derived oil comprises one or more of soybean oil, coconut oil, rice oil, canola 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, or pennisetum.

In one or more embodiments, the animal-derived fat includes one or more of a cow milk-derived fat, a sheep milk-derived fat, a buffalo milk-derived fat, a camel milk-derived fat, an aquatic animal-derived fat.

In one or more embodiments, the microorganism-derived oil comprises one or more of algae oil, fungal oil.

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

In one or more embodiments, the rice oil is present in an amount of 19 to 23wt%, preferably 21.+ -. 1wt%, the OPO structured fat is present in an amount of 27 to 32wt%, preferably 29.5.+ -. 1wt%, the soybean oil is present in an amount of 27 to 32wt%, preferably 29.+ -. 1wt%, the coconut oil is present in an amount of 15 to 20wt%, preferably 18.5.+ -. 1wt%, and the algae oil is present in an amount of 0.5 to 2wt%, preferably 1.+ -. 0.5wt%, based on the total weight of the fat.

In one or more embodiments, the phospholipid is derived from a plant-derived phospholipid product and/or an animal-derived phospholipid product; wherein 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; 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.

In one or more embodiments, the plant-derived phospholipid product is present in an amount of 0.9% or less, such as from 0.1 to 0.9%, preferably from 0.15 to 0.8%.

In one or more embodiments, the animal-derived phospholipid product is present in an amount of 1.4-2.5%, preferably 1.5-2.3%.

In one or more embodiments, the phospholipid is a mixture of milk sphingomyelin and sunflower phospholipid; wherein the content of the sunflower phospholipid product is 0.1-0.9%, preferably 0.15-0.8%, and the content of the milk sphingomyelin product is 1.4-2.5%, preferably 1.5-2.3% based on the total weight of the concentrated emulsion.

In one or more embodiments, the concentrated emulsion further comprises from 1 to 5%, preferably from 2 to 4%, monoglycerides, based on the total weight of the concentrated emulsion.

In one or more embodiments, the concentrated emulsion also contains water-soluble components, including proteins, carbohydrates, and stabilizers, contained in the infant formula or emulsion.

In one or more embodiments, the proteins include whey proteins, casein proteins, legume-derived proteins, cereal proteins, and partially or fully hydrolyzed proteins of whey proteins, casein proteins, legume-derived proteins, and milk or goat milk-derived proteins; preferably, the protein is present in the concentrated emulsion in an amount of 0.8 to 1.4wt% based on the total weight of the concentrated emulsion.

In one or more embodiments, the concentrated emulsion contains whey protein powder and skim milk powder, wherein the skim milk powder is present in an amount of 1.0-2.0%, preferably 1.2-1.7%, and the whey protein powder is present in an amount of 0.03-0.1% based on the total weight of the concentrated emulsion.

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

In one or more embodiments, the carbohydrate is present in the concentrated emulsion in an amount of 2.5 to 5.0% based on the total weight of the concentrated emulsion.

In one or more embodiments, the stabilizing agent includes one or more of carrageenan, xanthan gum, gelatin, acacia and soybean polysaccharide.

In one or more embodiments, the stabilizer is present in the concentrated emulsion in an amount of from 0.01 to 0.1% based on the total weight of the concentrated emulsion.

In one or more embodiments, the concentrated emulsion comprises, based on the total weight thereof: skim milk powder, 1.0-2.0%, preferably 1.2-1.7%; whey protein powder, 0.03-0.1%; milk sphingomyelin product, 1.4-2.5%, preferably 1.5-2.3%; carbohydrates, 2.5-5.0%, preferably 3.0-4.5%; 0.01-0.1% of stabilizer; sunflower phospholipid products, 0.1-0.9%, preferably 0.15-0.8%; 15-35% of grease; emulsifying agent, 1-5%, preferably 2-4%; and 55-72% of water.

In one or more embodiments, the fat content of the concentrated emulsion is from 20 to 40g/100g of the concentrated emulsion.

In one or more embodiments, the total phospholipid content of the vegetable and animal phospholipids is from 0.1 to 1.5% based on the total weight of the concentrated emulsion.

In one or more embodiments, the concentrated emulsion has a particle size distribution between 0.5 and 1.5 microns, with an average particle size of 0.8 to 1.1 microns being preferred.

In one or more embodiments, the lipid digestion rate of the concentrated emulsion is greater than or equal to 70%.

In one or more embodiments, the concentrated emulsion has a TSI of < 10, more preferably < 8.5, more preferably < 8, at 40 ℃.

In a second aspect, the present invention provides a process for the preparation of a concentrated emulsion according to any of the embodiments of the present invention, the process comprising:

step (1): providing an oil phase;

step (2): mixing a phospholipid with water to form a phospholipid dispersion;

step (3): mixing the rest other water-soluble components, animal phospholipids and the phospholipid dispersion liquid obtained in the step (2), and stirring for 40-90 minutes to obtain a water phase;

step (4): mixing the oil phase and the water phase, and emulsifying to form a primary emulsion; and

Step (5): homogenizing the primary emulsion to obtain the concentrated emulsion.

In one or more embodiments, the method further comprises step (6): sterilizing the emulsion obtained in the step (5);

In one or more embodiments, in step (4), the emulsifying comprises one or more of shear emulsification, colloid mill emulsification, ball mill emulsification, ultrasonic emulsification, membrane emulsification, microwave emulsification, sonic emulsification, and self-emulsification; preferably, shear emulsification is employed, wherein the shear rate is 3000-20000rpm, preferably 3000-5000rpm, and the shear time is 1-15min, preferably 1-5min.

In one or more embodiments, in step (5), homogenisation is carried out until the emulsion particle size is less than or equal to 1.5 microns, preferably less than or equal to 1.1 microns; preferably, the primary emulsion is homogenized at 60bar or more, the number of homogenization being 3 or more; more preferably, the primary emulsion is homogenized at 80bar or more, and the number of homogenization is 3 or more.

In a third aspect, the present invention provides reconstituted milk, which contains the concentrated emulsion according to any one of the embodiments of the present invention, or contains the concentrated emulsion prepared by the preparation method of the concentrated emulsion according to the present invention, or is prepared from the concentrated emulsion according to any one of the embodiments of the present invention, or is prepared by the preparation method of the concentrated emulsion according to the present invention.

In one or more embodiments, the reconstituted milk contains the concentrated emulsion and a reconstituted aqueous phase; preferably, the reconstituted aqueous phase contains: 1.5-3.0%, preferably 1.8-2.3% skim milk powder, 0.5-1.5%, preferably 0.8-1.1% whey protein powder, 3-10%, preferably 5-7% carbohydrate, 88-92% water, and optionally 0.01-0.1% stabilizer.

In one or more embodiments, the reconstituted milk contains, based on the total weight of the reconstituted milk: 1.5 to 2.5 percent of skim milk powder; whey protein powder 0.5-1.0%; milk sphingomyelin product, 0.1-1.0%, preferably 0.1-0.5%; carbohydrates, 5.0-7.0%, preferably about 6.0%; stabilizers, 0.01 to 0.1%, preferably 0.02 to 0.05%; vegetable phospholipid products, 0.01-0.1%, preferably 0.02-0.09%; grease, 2.0-5.0%, preferably 2.3-4.5%; emulsifying agent, 0.25-0.65%; and the balance water.

In one or more embodiments, the reconstituted milk further comprises a multivitamin mineral; wherein the vitamins comprise one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C and biotin, and the minerals comprise at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine, chlorine and selenium; the multivitamin mineral also optionally includes choline and/or inositol.

In one or more embodiments, the vitamin complex mineral is present in an amount of 1.5 wt.% or more, preferably 2 to 6 wt.%, based on the total weight of the water-soluble components contained in the reconstituted milk.

According to a fourth aspect of the present invention, there is provided a dry powder or water reconstituted milk thereof, wherein the dry powder is the concentrated emulsion according to any one of the embodiments of the present invention, or the powder product obtained by drying the concentrated emulsion prepared by the method for preparing the concentrated emulsion according to any one of the embodiments of the present invention, or the powder product obtained by drying the reconstituted milk according to any one of the embodiments of the present invention.

In one or more embodiments, the dry powder is a dry powder of the concentrated emulsion, which contains or consists of the following ingredients, based on the total weight of the powder: 60-80% of grease; milk sphingomyelin product, 3-8%; vegetable phospholipid products, 0.3-2.0%; protein, 10-25%; carbohydrates, 5-16%; 0.01-0.1% of stabilizer; and 5-9wt% of an emulsifier.

In one or more embodiments, the dry powder is a dry powder of reconstituted milk containing or consisting of, based on the total weight of the powder: 25-35% of grease; milk sphingomyelin product, 1.0-4.0%; 0.1-0.8% of sunflower phospholipid product; protein, 10-25%; carbohydrate, 45-60%; 0.1 to 1.0 weight percent of stabilizer; and an emulsifier, 1-5wt%.

In one or more embodiments, the dry powder is an infant formula.

In a fifth aspect, the present invention provides a food composition comprising a concentrated emulsion according to any one of the embodiments of the present invention, a concentrated emulsion prepared by the method for preparing a concentrated emulsion according to the present invention, a reconstituted milk or a dry powder according to any one of the embodiments of the present invention, or a water-reconstituted milk thereof.

In one or more embodiments, the food composition is in the form of an emulsion or powder;

in one or more embodiments, the food composition is a nutritional supplement.

Drawings

Fig. 1: influence of different treatments on emulsion stability.

Fig. 2: influence of different treatments on emulsion stability. a: example 1; b: comparative example 2; c: comparative example 5; d: comparative example 6; e: comparative example 7.

Fig. 3: effect of different treatments on lipid digestion of emulsions.

Detailed Description

It is understood that within the scope of the present invention, the above-described technical features of the present invention and technical features specifically described below (e.g., in the examples) may be combined with each other to constitute a preferred technical solution.

So that those skilled in the art can appreciate the features and effects of the present invention, a general description and definition of the terms and expressions set forth in the specification and claims follows. Unless otherwise defined, 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, and in the event of a conflict, the present specification shall control.

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

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

In this context, not all possible combinations of the individual technical features in the individual embodiments or examples are described in order to simplify the description. Accordingly, as long as there is no contradiction between the combinations of these technical features, any combination of the technical features in the respective embodiments or examples is possible, and all possible combinations should be considered as being within the scope of the present specification.

Aqueous phase composition

In some embodiments, the present invention provides aqueous phase compositions for preparing a formula. The inventor discovers that the formula milk prepared by the water phase composition of the invention has obviously improved stability and obviously improved lipid digestibility.

The aqueous phase composition of the invention contains plant phospholipids, animal phospholipids and water-soluble components for preparing infant formula. The plant and animal phospholipids are described below. The animal phospholipids are used to provide sphingomyelin. Preferably, the aqueous phase composition of the invention contains sunflower phospholipids and milk sphingomyelin.

Preferably, the content of plant phospholipid product in the aqueous phase composition of the present invention is less than or equal to 1.3%, preferably 0.1-1.3% based on the total weight of the composition; the content of animal phospholipid product is 1.5-5%, preferably 2-4%. Preferably, the plant phospholipid is sunflower phospholipid, more preferably concentrated sunflower phospholipid; preferably, the animal phospholipid is milk sphingomyelin.

Preferably, the water-soluble component further comprises skim milk powder, whey protein powder, carbohydrate, stabilizer, and the like. The aqueous phase composition of the present invention may be formulated using skim milk powder and whey protein powder as are commonly used in the formulation of formulated milk as known in the art. The carbohydrate is as described below. Preferably, in the aqueous phase composition of the present invention, the content of skim milk powder is 1.5 to 2.5%, the content of whey protein powder is 0.04 to 0.1%, the content of carbohydrate is 4 to 6%, and the content of stabilizer is 0.02 to 0.05% based on the total weight of the composition.

The water content of the aqueous phase composition of the present invention is 85 to 92%, more preferably 88 to 90%.

In a particularly preferred embodiment, the aqueous phase composition of the invention comprises, based on the total weight thereof: concentrating 0.2-1.25% of sunflower phospholipid product; milk sphingomyelin product, 2-4%; 1.5 to 2.5 percent of skim milk powder; whey protein powder, 0.04-0.1%; carbohydrate, 4-6%; 0.02-0.05% of stabilizer; and water, 88-90% or balance; or formulated from these components in the indicated amounts.

Concentrated emulsion

The concentrated emulsion of the present invention comprises, based on the total weight of the concentrated emulsion: 15-35% of grease; 0.1-1.5%, preferably 1.5-2.8% of phospholipids, wherein the content of sunflower phospholipids is less than or equal to 0.9%; and water, 55-72% or the balance.

Fatty acid composition characteristics of oils suitable for use in the present invention are typically: saturated Fatty Acid (SFA) content is less than or equal to 45wt%, monounsaturated fatty acid (MUFA) content is less than or equal to 50wt%, and polyunsaturated fatty acid (PUFA) content is less than or equal to 30wt%. Preferably, the content of SFA in the fatty acid composition of the fat of the present invention may be in the range of 35 to 45wt%, preferably in the range of 37 to 42wt% or 38 to 40 wt%; the MUFA content may be in the range of 25-35wt%, preferably in the range of 30-35 wt%; the content of PUFA may be in the range of 20-30wt%, preferably 25-30 wt%.

In a preferred embodiment, the fatty acid composition of the grease of the present invention includes oleic acid, palmitic acid and linoleic acid. Preferably, the mass ratio of palmitic acid, oleic acid and linoleic acid is (1.5-2.5): 1 (0.7-1.2), preferably (1.7-2.1): 1 (0.7-1.0). In some embodiments, the total mass of palmitic acid, oleic acid and linoleic acid is 75wt% or more, preferably 77wt% or more, 78wt% or more, 80wt% or more, based on the total weight of the fatty acids of the fat. In some embodiments, the fatty acid composition of the fat and oil has a palmitic acid content of 18 to 25wt%, preferably 19 to 22wt%, based on total weight of fatty acids. In some embodiments, the fatty acid composition of the grease comprises oleic acid in an amount of 25 to 35wt%, preferably 30 to 35wt%, based on the total weight of fatty acids. In some embodiments, the fatty acid composition of the grease comprises 20 to 30wt%, preferably 23 to 28wt% linoleic acid based on the total weight of fatty acids.

The oils and fats of the present invention may include one or more of modified (e.g., transesterified and/or fractionated) oils and fats of vegetable origin, animal origin, and microbial origin, or non-modified oils and fats. The vegetable-derived oil may be a seed oil, including, but not limited to, one or more of soybean oil, coconut oil, rice oil, canola 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, or mozzarella butter. Animal-derived oils include, but are not limited to, one or more of cow milk-derived oils, sheep milk-derived oils, buffalo milk-derived oils, camel milk-derived oils, aquatic animal-derived oils (e.g., fish oil and krill oil). The microorganism-derived oil comprises one or more of algae oil and fungal oil. The fat 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 preferred embodiments, the oils of the present invention include or consist of rice oil, OPO structured fat, soybean oil, coconut oil, and algae oil. Preferably, in such fats and oils, the content of rice oil is 19 to 23wt%, preferably 21.+ -. 1wt%, the content of OPO structural fat is 27 to 32wt%, preferably 29.5.+ -. 1wt%, the content of soybean oil is 27 to 32wt%, preferably 29.+ -. 1wt%, the content of coconut oil is 15 to 20wt%, preferably 18.5.+ -. 1wt%, and the content of algae oil is 0.5 to 2wt%, preferably 1.+ -. 0.5wt%, based on the total mass of the fats and oils.

As used herein, "vegetable phospholipid product" has the same meaning as "vegetable-derived phospholipid product" and "animal phospholipid product" has the same meaning as "animal-derived phospholipid product", and is used interchangeably to refer to a phospholipid product that contains, in addition to a lipid, such as a phospholipid, other components that are inevitably present in the production of a phospholipid product. Such phospholipid products are available commercially or can be prepared according to methods conventional in the art.

Phospholipids suitable for use in the concentrated emulsions of the invention may be provided by phospholipid products of vegetable origin and/or phospholipid products of animal origin. The plant-derived phospholipid products 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, sesame-derived phospholipid products, linseed-derived phospholipid products, safflower-derived phospholipid products, palm-seed-derived phospholipid products, and camellia oleifera seed-derived phospholipid products. Preferred vegetable phospholipid products include sunflower phospholipid products and/or soybean phospholipid products.

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. The fish may be, for example, yellow croaker. A preferred phospholipid of animal origin is a milk sphingomyelin product.

Preferably, the total content of phospholipid products of vegetable origin in the concentrated emulsion of the present invention is less than or equal to 0.9%, such as 0.1-0.9%, preferably 0.15-0.8%. In the aqueous phase compositions and concentrated emulsions of the present invention, the most preferred vegetable phospholipid product is a sunflower phospholipid product.

Preferably, the content of phospholipid products of animal origin, in particular sphingomyelin products of animal origin, such as milk sphingomyelin products, in the concentrated emulsion according to the invention is 1.4-2.5%, preferably 1.5-2.3%.

The concentrated emulsions of the present invention may also contain emulsifiers conventionally used in infant formulas or emulsions, including but not limited to monoglycerides, lecithins, citric acid mono-diglycerides, and the like. The content of the emulsifier may be from 1 to 5%, preferably from 2 to 4%, based on the total weight of the concentrated emulsion.

The concentrated emulsions of the present invention may also contain water-soluble ingredients conventionally added to infant formulas or emulsions, including but not limited to proteins, carbohydrates, stabilizers, and the like.

The protein may be a protein conventionally added to formula milk powder, including but not limited to whey protein of cow's or sheep's milk origin, casein, legume-derived proteins, cereal proteins, and partially or fully hydrolyzed proteins of cow's or sheep's milk origin, casein, legume-derived proteins. The legume-derived protein may be soy protein and/or pea protein. Cereal proteins include, but are not limited to, one or more of rice proteins, rice bran proteins, wheat proteins, rye proteins, sorghum proteins, corn proteins, and oat proteins. The water-soluble component of the concentrated emulsions of the present invention typically has a protein content of 12 to 18wt%. In some embodiments, the present invention provides proteins using whey protein powder and skim milk powder. Preferably, the content of skim milk powder in the concentrated emulsion of the present invention may be 1.0 to 2.0%, preferably 1.2 to 1.7%, based on the total weight of the concentrated emulsion; the content of whey protein powder (such as concentrated whey protein powder) can be 0.03-0.1%.

The carbohydrates include digestible carbohydrates and non-digestible carbohydrates. Digestible carbohydrates are typically 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 60% by weight 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 fructo-oligosaccharides, galacto-oligosaccharides, gluco-oligosaccharides, xylo-oligosaccharides, mannooligosaccharides, and cyclodextrin oligosaccharides. In some embodiments, the carbohydrate content in the concentrated emulsions of the present invention is from 2.5 to 5.0%. In a preferred embodiment, the carbohydrate is lactose and is present in the concentrated emulsion in an amount of 3.0 to 4.5%.

Stabilizers may be added to the concentrated emulsions of the present invention. The stabilizing agent may be one or more of a stabilizing agent conventionally added to formula milk powder, including, but not limited to, carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, acacia gum and soybean polysaccharide. The content of the stabilizer in the concentrated emulsion of the present invention is usually 0.01 to 0.1%.

Thus, in some embodiments, the concentrated emulsions of the present invention comprise: skim milk powder, 1.0-2.0%, preferably 1.2-1.7%; whey protein powder, 0.03-0.1%; milk sphingomyelin, 1.4-2.5%, preferably 1.5-2.3%; carbohydrates, 2.5-5.0%, preferably 3.0-4.5%; 0.01-0.1% of stabilizer; vegetable phospholipids (preferably sunflower phospholipids) 0.1-0.9%, preferably 0.15-0.8%; 15-35% of grease; emulsifying agent, 1-5%, preferably 2-4%; and water, 55-72% or the balance.

In some embodiments, the concentrated emulsions of the present invention comprise the oil and fat, an emulsifier and the aqueous phase composition of any of the embodiments of the present invention, wherein the oil and fat is present in an amount of 15 to 35%, the emulsifier is present in an amount of 1 to 5%, preferably 2 to 4%, and the aqueous phase composition is present in an amount of 60 to 80%, preferably 63 to 80% based on the total weight of the concentrated emulsion. In some embodiments, the concentrated emulsions of the present invention comprise an oil phase composition comprising a lipid and an emulsifier as described herein and an aqueous phase composition as described in any of the embodiments of the present invention; wherein, the content of the oil phase composition is 20-40% and the content of the water phase composition is 60-80% based on the total weight of the concentrated emulsion.

Preferably, the fat content of the concentrated emulsion of the invention is 20-40g/100g of the concentrated emulsion. Preferably, the phospholipid content of the concentrated emulsions of the present invention (referring to the phospholipids contained in vegetable phospholipid products and animal phospholipid products) is between 0.2 and 1.0%. Preferably, the concentrated emulsions of the present invention have a particle size distribution between 0.5 and 1.5 microns, with an average particle size of 0.8 to 1.1 microns being preferred. Preferably, the lipid digestion rate of the concentrated emulsions of the present invention, as measured by the method described herein, is greater than or equal to 70% at 120 minutes. Preferably, the concentrated emulsions of the present invention have a TSI of < 10, more preferably < 8.5, more preferably < 8, at 40 ℃.

Reconstituted milk

The reconstituted milk of the invention comprises or is prepared from the concentrated emulsion of any of the embodiments described herein, or a concentrated emulsion prepared by the method of preparing a concentrated emulsion of any of the embodiments described herein.

Typically, reconstituted milk contains the concentrated emulsion and a reconstituted aqueous phase. The reconstituted aqueous phase typically contains: 1.5-3.0%, preferably 1.8-2.3% skim milk powder, 0.5-1.5%, preferably 0.8-1.1% whey protein powder, 3-10%, preferably 5-7% carbohydrate, and 88-92% or the balance water. In one or more embodiments, the reconstituted aqueous phase further contains 0.01-0.1% of a stabilizing agent. In one or more embodiments, the stabilizer is selected from the group consisting of: one or more of carrageenan, dahurian rose fruit gum, gellan gum, xanthan gum, gelatin, acacia and soybean polysaccharide.

The reconstituted milk of the invention comprises, based on the total weight of the reconstituted milk: 1.5 to 2.5 percent of skim milk powder; whey protein powder 0.5-1.0%; animal phospholipid products (preferably milk sphingomyelin products), 0.1-1.0%, preferably 0.1-0.5%; carbohydrates, 5.0-7.0%, preferably about 6.0%; stabilizers, 0.01 to 0.1%, preferably 0.02 to 0.05%; vegetable phospholipid products, 0.01-0.1%, preferably 0.02-0.09%; grease, 2.0-5.0%, preferably 2.3-4.5%; emulsifying agent, 0.25-0.65%; and the balance water.

The components and the contents of the reconstituted milk are as described above. Particularly preferably, the vegetable phospholipid is sunflower phospholipid.

The reconstituted milk of the invention may also contain a multivitamin mineral, as desired. A multivitamin mineral is herein understood to mean 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 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 vitamin complex mineral may also include choline and/or inositol. In the water-soluble component of the present invention, the content of the multivitamin mineral is usually 1.5% by weight or more, preferably 2 to 6% by weight.

In a preferred embodiment, the water soluble component comprises 12-18wt% protein, 70-85wt% digestible carbohydrate, 2-6wt% multivitamin mineral, 0.1-1wt% stabilizer and +.10 wt% non-digestible oligosaccharides based on total mass of reconstituted milk.

Preparation method

As is well known in the art, phospholipids are fat-soluble substances, and in order to dissolve them sufficiently when a concentrated emulsion is formulated using phospholipids, they are added to an oil phase and mixed with fats and oils to prepare an oil phase according to common knowledge. However, the inventors have found that adding the phospholipid product to the aqueous phase not only significantly improves the stability but also significantly improves the lipid digestibility compared to adding it to the oil phase. In addition, the present invention has found that infant formulas produced using the formulations of the present invention still have very high lipid digestion rates and stability even when the amount of vegetable phospholipid product is reduced to less than 0.9% as defined herein.

Thus, the preparation method of the concentrated emulsion of the invention is characterized in that: mixing vegetable phospholipid product with water to form phospholipid dispersion, mixing the rest water-soluble components (including skimmed milk powder, whey protein powder, carbohydrate and stabilizer), animal phospholipid product and the phospholipid dispersion, stirring for 40 min to 90 min to obtain water phase, and mixing the water phase with oil phase for preparing emulsion to obtain concentrated emulsion. Preferably, the concentrated emulsion is a concentrated emulsion as described in any of the embodiments herein.

In a preferred embodiment, the method comprises:

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

step (2): mixing a phospholipid product with water to form a phospholipid dispersion;

step (3): mixing the rest of the water-soluble components, animal phospholipid product (preferably milk sphingomyelin product) and phospholipid dispersion obtained in step (2), stirring for 40-90 min to obtain water phase;

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

step (5): homogenizing the primary emulsion to obtain the emulsion.

Preferably, in the 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 can be 3000-20000rpm, preferably 3000-5000rpm, and the shear time can be 1-15min, preferably 1-5min; when the ultrasonic emulsification is adopted, the ultrasonic power density can be 60-300W/cm ², and the ultrasonic treatment time can be 1-20min.

In some embodiments, in step (4) above, the oil phase and the water phase may be mixed, followed by shearing, and/or homogenization, and/or microfluidic emulsification. Preferably, the shear rate is 3000-20000rpm; the shearing time is 1-15min; the pressure of the microjet is 10-500bar, and the microjet circulates for more than 3 times; homogenizing under 10-500bar for 3 times.

In some embodiments, in step (4) above, the oil phase and the water phase are not mixed or are subjected to a two-channel or multi-channel microfluidic treatment after mixing.

Preferably, in the step (5), the emulsion is homogenized until the particle size of the emulsion is less than or equal to 1.5 microns, and preferably the emulsion is homogenized until the particle size of the emulsion is less than or equal to 1.1 microns. Preferably, in the step (5), the primary emulsion is homogenized at 60bar or more for 3 times or more; more preferably, in the step (5), the primary emulsion is homogenized at 80bar or more, and the number of homogenization is 3 or more.

Optionally, the method further comprises step (6): and (3) sterilizing the emulsion obtained in the step (5). The sterilization may be pasteurization, high temperature flash sterilization or autoclaving. In some embodiments, the emulsion obtained in step (5) is pasteurized at 60-85 ℃ for 15 seconds to 30 minutes. In other embodiments, the emulsion obtained in step (5) is incubated at 110-140 ℃ for 1-30 seconds, thereby performing high temperature flash sterilization. Or the emulsion obtained in the step (5) can be maintained for 5-30min under the pressure of 100-600MPa, so that the ultrahigh pressure sterilization is carried out.

The invention comprises the concentrated emulsion prepared by the method.

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

step (1): dissolving the rest components except the concentrated emulsion in water according to the formula of the reconstituted milk to form a reconstituted water phase;

Step (2): mixing the concentrated emulsion with the reconstituted water phase, and stirring at 500-800rpm for 15-20min at 25-35deg.C.

Preferably, the concentrated emulsion is a concentrated emulsion as described in any of the embodiments herein. The other components except the concentrated emulsion comprise components which are already contained in the concentrated emulsion but the content of which does not meet the requirements of the reconstituted milk formula, and also comprise components which are not added in the concentrated emulsion.

The invention also comprises the reconstituted milk prepared by the method.

In some embodiments, the methods of the present invention further comprise the step of drying the concentrated emulsion or reconstituted emulsion. Drying methods include, but are 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, high temperature spray drying is employed, with the spray drying inlet air temperature being 120-200 ℃ and the outlet air temperature being 60-110 ℃. In some embodiments, cold air spray drying is employed, the spray drying inlet air temperature is 70-110 ℃ and the outlet air temperature is 35-50 ℃.

Other products

In some embodiments, the present invention also provides a dry powder that is the powder obtained by drying the concentrated emulsion or reconstituted emulsion of the present invention, i.e., the food compositions described herein. In some embodiments, the food composition of the invention is a dry powder of the concentrated emulsion described in any of the embodiments herein, which contains or consists of the following ingredients, based on the total weight of the powder: 60-80% of grease; animal phospholipids (preferably milk sphingomyelin) 3-8%; vegetable phospholipids, 0.3-2.0%; protein (based on the total weight of the water-soluble components) 10-25%; carbohydrates, 5-16%; 0.01-0.1% of stabilizer; and 5-9wt% of an emulsifier. In some embodiments, the food composition of the invention is a dry powder of reconstituted milk as described in any of the embodiments herein, which contains or consists of, based on the total weight of the powder: 25-35% of grease; animal phospholipids (preferably milk sphingomyelin) 1.0-4.0%; 0.1 to 0.8 percent of sunflower phospholipids; protein (based on the total weight of the water-soluble components) 10-25%; carbohydrate, 45-60%; 0.1 to 1.0 weight percent of stabilizer; and an emulsifier, 1-5wt%.

In some embodiments, the food composition of the invention is a dry powder of the concentrated emulsion described in any of the embodiments herein, which contains or consists of the following ingredients, based on the total weight of the powder: 60-80% of grease; animal phospholipid products (preferably milk sphingomyelin), 3-8%; vegetable phospholipid products, 0.3-2.0%; 3.0-6.5% of skim milk powder; whey protein powder 0.1-0.3%; carbohydrates, 5-16%; 0.01-0.1% of stabilizer; and 5-9wt% of an emulsifier. In some embodiments, the food composition of the invention is a dry powder of reconstituted milk as described in any of the embodiments herein, which contains or consists of, based on the total weight of the powder: 25-35% of grease; animal phospholipid products (preferably milk sphingomyelin products), 1.0-4.0%; 0.1-0.8% of sunflower phospholipid product; 5-10% of skim milk powder; whey protein powder 1.5-5%; 20-25% of carbohydrate; 0.01-0.1wt% of stabilizer; and an emulsifier, 1-5wt%.

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

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

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

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 tablets, blocks, capsules, pills or semi-emulsions.

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

The food composition of the present invention can be used as a food product (food) or food additive or for the manufacture of a food product 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 present invention or comprising an emulsion formed by redispersion of the food composition of the present invention.

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

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

The food product or food additive may be used directly or mixed with an aqueous medium prior to use. The aqueous medium may be water, milk (such as whole, semi-fat or skim milk), yoghurt, a beverage (such as a soft drink, e.g. juice), a soy milk beverage, a rice beverage, a plant-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 digestion and absorption by an animal comprising employing the food product or food additive of the invention as part or all of the food ingested by the animal. The invention also provides the use of the aqueous phase composition, concentrated emulsion, reconstituted emulsion, dry powder or water reconstituted emulsion thereof, food composition, food product and food additive according to the invention for the preparation of a food for promoting digestion and absorption by an animal. The animal includes a mammal and a ruminant. The mammal includes a human. In some embodiments, the human includes infants, pregnant women, middle aged and elderly people, and immunocompromised people. In some embodiments, the food is a formula.

The invention also provides the use of the aqueous phase composition described herein for improving the digestion of lipids contained in a food product, or for preparing a food product with improved digestion of lipids. "digestion" as used herein means that the degree of lipid hydrolysis at 120min reaches over 70% as measured by the methods described herein.

The concentrated emulsion prepared by the invention has the following advantages:

1. By adopting the innovative non-high-temperature emulsion concentration technology, the concentration process does not have obvious influence on the nutrition, color and flavor of the emulsion.

2. After special phospholipid, grease proportion and type formula design, the lipid digestion rate of the emulsion after reconstitution is higher than that of the traditional infant formula milk powder.

3. The concentrated milk disclosed by the invention is stable in shelf life, and is not easy to cause the problems of flocculation, layering, precipitation and the like during storage.

Examples

The following examples are further illustrative of the present invention, but the contents of the present invention are not limited thereto. The embodiments described in the present specification 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 claims, and any omission, substitution or modification made by those skilled in the art based on the embodiments disclosed herein will fall within the scope of the present invention.

The following examples use instrumentation conventional in the art. The experimental methods, in which specific conditions are not noted in the following examples, are generally conducted under conventional conditions or under conditions recommended by the manufacturer. The following examples use various starting materials, and unless otherwise indicated, conventional commercial products were used. In the description of the present invention and the following examples, "%" means weight percent and "parts" means parts by weight unless otherwise specified.

Raw material source

Skimmed milk powder: new Zealand is constant in nature;

Whey protein concentrate powder: new Zealand is constant in nature;

Lactose: a food product in the united states Leprino;

vegetable phospholipids: jiali Yihai (sea-Jiali), wherein the phospholipid content is 50%;

vegetable oil: shanghai Jiali food industry Co., ltd;

DHA algae oil: jiabiyu biotechnology (Wuhan) Co., ltd;

locust bean gum: dupont, usa;

mono fatty acid glycerides: dupont, usa;

milk sphingomyelin: the phospholipid content was 7.6% by Avanti polar lipids company, U.S.A.

Example 1

The formulations of the aqueous and oil phases are shown in table 1. The concentrated emulsion and infant formula were prepared by the following method:

Step (1): mixing coconut oil, rice oil, OPO-55, soybean oil, monoglyceride and algae oil, and stirring in water bath at 60deg.C to form oil phase.

Step (2): mixing sunflower phospholipid and water, and stirring in water bath at 60deg.C for 30min to obtain phospholipid dispersion liquid.

Step (3): mixing skimmed milk powder, whey protein concentrate, milk sphingomyelin, lactose, locust bean gum and the phospholipid dispersion in step (2), and stirring for 1 hr to form water phase.

Step (4): the oil phase and the water phase were mixed and sheared for 3min at 3000rpm to form a primary emulsion.

Step (5): 80bar homogenizing the primary emulsion for 3 times to obtain emulsion.

Step (6): the emulsion was pasteurized in a water bath at 65℃for 30min and cooled to room temperature.

Step (7): preparing a recovered water phase: skim milk powder 2.08%, concentrated whey protein 0.90%, lactose 6.36%, locust bean gum 0.05% and water 90.61%, and stirring to obtain recovered water phase.

Step (8): and taking 135.51g of concentrated milk, adding 864.49g of the reconstituted water phase, stirring at 800rpm for 20min under the water bath condition of 35 ℃ to obtain the final infant formula, and measuring the stability and the lipid enzymolysis rate of the final infant formula.

Example 2

step (1): coconut mixed seed oil, rice oil, OPO-55, soybean oil, monoglyceride and algae oil, and stirring in water bath at 60deg.C to form oil phase.

Step (7): preparing a recovered water phase: skim milk powder 2.08%, concentrated whey protein 0.87%, lactose 6.32%, locust bean gum 0.05% and water 90.68%, and stirring to obtain recovered water phase.

Step (8): and taking 110.38g of concentrated milk, adding 889.62g of the reconstituted water phase, stirring at 800rpm for 20min under the water bath condition of 35 ℃ to obtain the final infant formula, and measuring the stability and the lipid enzymolysis rate of the final infant formula.

Example 3

Step (7): preparing a recovered water phase: skim milk powder 2.08%, concentrated whey protein 0.96%, lactose 6.43%, locust bean gum 0.05% and water 90.48%, and stirring to obtain recovered water phase.

Step (8): and taking 193.09g of concentrated milk, adding 806.91g of the reconstituted water phase, stirring at 800rpm for 20min under the water bath condition of 35 ℃ to obtain the final infant formula, and measuring the stability and the lipid enzymolysis rate of the final infant formula.

Comparative example 1 (low concentration)

Step (7): preparing a recovered water phase: skim milk powder 2.09%, concentrated whey protein 0.91%, lactose 6.37%, locust bean gum 0.05% and water 90.58%, and stirring to obtain a reconstituted water phase.

Step (8): and taking 440.91g of concentrated milk, adding 559.09g of the reconstituted water phase, stirring at 800rpm for 20min under the water bath condition of 35 ℃ to obtain the final infant formula, and measuring the stability and the lipid enzymolysis rate of the final infant formula.

Comparative example 2 (different homogenizing conditions)

Step (5): homogenizing the primary emulsion at 20bar for 3 times to obtain emulsion.

Comparative example 3 (different modes of adding Phospholipids)

Step (1): mixing coconut oil, rice oil, OPO-55, soybean oil, monoglyceride, algae oil and sunflower phospholipids, and stirring in water bath at 60deg.C to form oil phase.

Step (2): the defatted milk powder, the whey protein concentrate, the milk sphingomyelin, the lactose, the locust bean gum and the water are mixed and stirred for 1h to form a water phase.

Comparative example 4 (high phospholipid formulation)

Comparative example 5 (use of powdered phospholipid)

The formulations of the aqueous and oil phases are shown in table 1. Concentrated emulsions and infant formulas (this example used powdered sunflower phospholipid) were prepared using the following methods: and the oil phase formulations are shown in table 1. The concentrated emulsion and infant formula were prepared by the following method: and the oil phase formulations are shown in table 1. The concentrated emulsion and infant formula were prepared by the following method:

Step (2): mixing the powder sunflower phospholipid and water, and stirring in a water bath at 60 ℃ for 30min to form a phospholipid dispersion liquid.

Comparative example 6 (substitution of soybean phospholipid for sunflower phospholipid)

The formulations of the aqueous and oil phases are shown in table 1. The following procedure was used to prepare concentrated emulsions and infant formulas (concentrated soy lecithin was used instead of sunflower lecithin in this comparative example):

Step (2): the soybean phospholipid and water are mixed and stirred in a water bath at 60 ℃ for 30min to form a phospholipid dispersion liquid.

Comparative example 7 (heat concentration)

Step (6): the water is evaporated by heating in water bath, so that the emulsion is concentrated by 4 times, namely, the water accounting for 75 percent of the total weight of the original emulsion is evaporated.

Step (7): after supplementing the water according to the final formulation, stability and lipid digestibility tests were performed.

Comparative example 8 (high degree of concentration)

Step (7): preparing a recovered water phase: skim milk powder 2.08%, concentrated whey protein 0.85%, lactose 6.29%, locust bean gum 0.05% and water 90.73%, and stirring to obtain recovered water phase.

Step (8): 87.05g of concentrated milk is taken, 912.95g of the reconstituted water phase is added, and the mixture is stirred for 20min at 800rpm under the water bath condition of 35 ℃ to obtain the final infant formula, and the stability and the lipid enzymolysis rate of the final infant formula are measured.

Comparative example 9

Infant formula is commercially available.

Step (1): infant formula was added to water and stirred for 15min at 35 ℃.

Step (2): stability and lipid hydrolysis rate assays were performed.

Detection of

The stability, particle size and lipid digestion performance of the emulsion were examined as follows.

Emulsion stability analysis: the stability of the emulsion at 40℃was analyzed using a TURBISCAN LAB all-round stability analyzer. Parameter setting: the temperature is 40 ℃, the scanning frequency is 5 min/time, and the detection time is as follows: 5h. The thermodynamic instability index (TSI) of the emulsion over time was recorded.

Determination of emulsion particle size: 1mL of the emulsion to be measured was added to 4mL of EDTA-SDS buffer (35mM EDTA,139mM SDS,pH7.00), and the particle size of the emulsion was measured by a laser particle sizer (model LS13320, manufacturer Beckmann, USA).

Lipid digestion test: 20.3g of infant formula (infant formula reconstituted milk and liquid formula) is taken and placed in a glass reactor with a water bath jacket, the pH is adjusted to 5.3, 45mL of simulated gastric digestion liquid is added, 0.25M NaOH is dripped to ensure that the pH of the system is constant at 5.3 (pH-STAT), the reaction is carried out for 60min under the magnetic stirring of 37 ℃ water bath, the volumes of NaOH consumed at different times are recorded, and the lipid enzymolysis degree at different times can be obtained according to the volumes of NaOH consumed. Regulating the gastric digestion liquid to pH 6.6 by using 1M NaOH, adding 75g of simulated small intestine digestion liquid, dripping 0.25M NaOH to ensure that the pH of the system is constant at 6.6 (pH-STAT), reacting for 120min under magnetic stirring in a 37 ℃ water bath, recording the volumes of NaOH consumed in different time, and obtaining the lipid enzymolysis degree in different time according to the volumes of NaOH consumed.

The results are shown in table 1, fig. 1 and fig. 3 below.

Table 1: effect of different formulations and Processes on emulsion digestion Rate and stability

Fig. 2 shows photographs showing stability of the emulsions obtained in example 1, comparative example 2, comparative example 5, comparative example 6 and comparative example 7 after leaving the emulsions at room temperature for 48 hours, in this order from left to right. The graph a shows that the sample is in a uniform state and has no layering aggregation phenomenon, the graph b shows that grease is separated out from the upper layer of the sample to form an aggregated oil layer, the graph c shows that the upper layer of the sample has obvious layering phenomenon, the graph d shows that the lower layer of the sample has obvious layering phenomenon, and the graph e shows that the upper layer and the lower layer have obvious layering phenomenon.

The fatty acid profile of the fat and oil composition used in example 1 was analyzed by gas chromatography (GB 5009.18), and the results are shown in Table 2 below.

Table 2: fatty acid distribution of the fat composition used in example 1

Claims

1. A concentrated emulsion for use in non-thermal concentration of infant formula, said concentrated emulsion comprising, based on the total weight of the concentrated emulsion: 15-35% of grease; 0.1-1.5% of phospholipid, wherein the phospholipid contains animal phospholipid and plant phospholipid, and the content of the plant phospholipid in the phospholipid is less than or equal to 0.9%; 55-72% of water; the particle size distribution of the concentrated emulsion is between 0.5 and 1.5 microns; the TSI of the concentrated emulsion at 40 ℃ is less than 10; the plant phospholipid is concentrated sunflower phospholipid.

2. The concentrated emulsion of claim 1, wherein the fatty acid composition of the oil is characterized by: the saturated fatty acid content is less than or equal to 45wt%, the monounsaturated fatty acid content is less than or equal to 50wt%, and the polyunsaturated fatty acid content is less than or equal to 30wt%.

3. The concentrated emulsion of claim 2, wherein the fatty acid composition of the oil comprises oleic acid, palmitic acid, and linoleic acid.

4. A concentrated emulsion as claimed in claim 3, wherein the mass ratio of palmitic acid, oleic acid and linoleic acid is (1.5-2.5): 1 (0.7-1.2).

5. A concentrated emulsion as claimed in claim 3, wherein the mass ratio of palmitic acid, oleic acid and linoleic acid is (1.7-2.1): 1 (0.7-1.0).

6. A concentrated emulsion according to claim 3 wherein the total mass of palmitic acid, oleic acid and linoleic acid is greater than 75% by weight of the total weight of fatty acids in the fat.

7. A concentrated emulsion according to claim 3 wherein the fat has a fatty acid composition comprising, based on total weight of fatty acids, 18 to 25% by weight palmitic acid, 25 to 45% by weight oleic acid and 10 to 25% by weight linoleic acid.

8. The concentrated emulsion of claim 7 wherein the oil has a fatty acid composition comprising 30 to 42% oleic acid, based on the total weight of fatty acids.

9. The concentrated emulsion of claim 7 wherein the fat has a fatty acid composition comprising 13 to 20% linoleic acid based on the total weight of fatty acids.

10. The concentrated emulsion of claim 1, wherein the oil comprises one or more of a modified oil of vegetable origin, an animal origin, and a microbial origin, or a non-modified oil; wherein the vegetable-derived oil comprises one or more of soybean oil, coconut oil, rice oil, rapeseed oil, sunflower oil, corn oil, olive oil, palm kernel oil, palm stearin, peanut oil, linseed oil, safflower oil, cotton seed oil, mango kernel oil, butter nut oil, shea butter, and illicium verum; the animal-derived fat comprises one or more of cow milk-derived fat, sheep milk-derived fat, camel milk-derived fat, and aquatic animal-derived fat; the microorganism-derived oil comprises one or more of algae oil and fungal oil.

11. The concentrated emulsion of claim 10, wherein the fat and oil of milk origin is a fat and oil of buffalo milk origin; and/or

The sunflower seed oil is high oleic acid sunflower seed oil.

12. The concentrated emulsion of claim 1, wherein the oil comprises or consists of rice oil, OPO structurant, soybean oil, coconut oil, and algae oil.

13. The concentrated emulsion of claim 12, wherein the rice oil is 19 to 23wt%, the OPO structured fat is 27 to 32wt%, the soybean oil is 27 to 32wt%, the coconut oil is 15 to 20wt%, and the algae oil is 0.5 to 2wt%, based on the total mass of the oil.

14. The concentrated emulsion of claim 13, wherein the rice oil is present in an amount of 21.+ -. 1 wt.% based on the total weight of the oil.

15. The concentrated emulsion of claim 13, wherein the OPO structured fat is present in an amount of 29.5±1wt%, based on the total weight of the fat.

16. The concentrated emulsion of claim 13, wherein the soybean oil is present in an amount of 29±1wt%, based on the total mass of the oil.

17. The concentrated emulsion of claim 13, wherein the coconut oil is present in an amount of 18.5±1wt%, based on the total weight of the oil.

18. The concentrated emulsion of claim 13, wherein the algae oil is present in an amount of 1±0.5wt% based on the total mass of the oil.

19. The concentrated emulsion of any one of claims 1 to 18, wherein the phospholipids are derived from a plant-derived phospholipid product and an animal-derived phospholipid product; wherein:

the plant-derived phospholipid product is a sunflower seed-derived concentrated sunflower phospholipid product;

The phospholipid products of animal origin include phospholipid products of terrestrial animal origin and phospholipid products of aquatic animal origin.

20. The concentrated emulsion of claim 19, wherein the animal-derived phospholipid product comprises a milk-derived phospholipid product or an egg-derived phospholipid product, and wherein the aquatic animal-derived phospholipid product is a fish, shrimp, or shellfish-derived phospholipid product.

21. The concentrated emulsion of claim 19, wherein:

the content of the plant-derived phospholipid product is less than or equal to 0.9 percent;

The content of the animal-derived phospholipid product is 1.4-2.5%.

22. The concentrated emulsion of claim 21, wherein the plant-derived phospholipid product is present in an amount of from 0.1% to 0.9%.

23. The concentrated emulsion of claim 21, wherein the plant-derived phospholipid product is present in an amount of 0.15 to 0.8%.

24. The concentrated emulsion of claim 21, wherein the animal-derived phospholipid product is present in an amount of 1.5 to 2.3%.

25. The concentrated emulsion of claim 19, wherein the phospholipid is derived from a mixture of a milk sphingomyelin product and a sunflower phospholipid product; wherein, the content of the sunflower phosphatide product is 0.1-0.9 percent and the content of the milk sphingomyelin product is 1.4-2.5 percent based on the total weight of the concentrated emulsion.

26. The concentrated emulsion of claim 25, wherein the sunflower phospholipid product is present in an amount of from 0.15% to 0.8% based on the total weight of the concentrated emulsion.

27. The concentrated emulsion of claim 25, wherein the milk sphingomyelin product is present in an amount of 1.5 to 2.3% based on the total weight of the concentrated emulsion.

28. The concentrated emulsion of any one of claim 1 to 18,

The concentrated emulsion also contains an emulsifier which accounts for 1-5% of the total weight of the concentrated emulsion; and/or

The concentrated emulsion also contains water-soluble components comprising proteins, carbohydrates and stabilizers contained in infant formula or emulsion.

29. The concentrated emulsion of claim 28, further comprising 2-4% by weight of an emulsifier based on the total weight of the concentrated emulsion.

30. The concentrated emulsion of claim 28, wherein the protein comprises whey protein from cow's or sheep's milk, casein, legume-derived proteins, cereal proteins, and partially or fully hydrolyzed whey protein from cow's or sheep's milk, casein, legume-derived proteins.

31. The concentrated emulsion of claim 30, wherein the protein is present in the concentrated emulsion in an amount of from 0.8 to 1.4wt%, based on the total weight of the concentrated emulsion.

32. The concentrated emulsion of claim 30, wherein the concentrated emulsion comprises whey protein powder and skim milk powder, wherein the skim milk powder is present in an amount of 1.0 to 2.0% and the whey protein powder is present in an amount of 0.03 to 0.1% based on the total weight of the concentrated emulsion.

33. The concentrated emulsion of claim 32, wherein the skim milk powder is present in an amount of 1.2 to 1.7% based on the total weight of the concentrated emulsion.

34. The concentrated emulsion of claim 28, wherein the carbohydrate comprises a digestible carbohydrate and a non-digestible carbohydrate; wherein the digestible carbohydrate comprises at least one of lactose, glucose, galactose, maltose, sucrose, fructose, starch, maltodextrin, glucose syrup, and corn syrup, and the non-digestible carbohydrate comprises at least one of fructo-oligosaccharide, galacto-oligosaccharide, gluco-oligosaccharide, xylo-oligosaccharide, mannooligosaccharide, and cyclodextrin oligosaccharide.

35. The concentrated emulsion of claim 34, wherein the carbohydrate is present in the concentrated emulsion in an amount of 2.5% to 5.0%.

36. The concentrated emulsion of claim 28, wherein the stabilizing agent comprises one or more of carrageenan, locust bean gum, gellan gum, xanthan gum, gelatin, acacia gum, and soy polysaccharide.

37. The concentrated emulsion of claim 36, wherein the stabilizer is present in the concentrated emulsion in an amount of 0.01 to 0.1%.

38. The concentrated emulsion of claim 1, wherein the concentrated emulsion comprises, based on the total weight thereof: skim milk powder, 1.0-2.0%; whey protein powder, 0.03-0.1%; milk sphingomyelin product, 1.4-2.5%; 2.5-5.0% of carbohydrate; 0.01-0.1% of stabilizer; concentrating 0.1-0.9% of sunflower phospholipid product; 15-35% of grease; emulsifying agent, 1-5%; and 55-72% of water.

39. The concentrated emulsion of claim 38, wherein the skim milk powder is present in an amount of 1.2 to 1.7% by weight based on the total weight of the emulsion.

40. A concentrated emulsion according to claim 38 wherein the milk sphingomyelin product is present in an amount of 1.5 to 2.3% by weight based on the total weight of the emulsion.

41. The concentrated emulsion of claim 38, wherein the carbohydrate is present in an amount of 3.0 to 4.5% by weight based on the total weight of the emulsion.

42. The concentrated emulsion of claim 38, wherein the concentrated sunflower phospholipid product is present in an amount of from 0.15% to 0.8% by weight based on the total weight of the concentrated emulsion.

43. A concentrated emulsion according to claim 38 wherein the emulsifier is present in an amount of 2 to 4% by weight of the total emulsion.

44. The concentrated emulsion of any one of claims 1 to 18, wherein the concentrated emulsion has one or more of the following characteristics:

(1) The fat content of the concentrated emulsion is 20-40g/100g of the concentrated emulsion;

(2) The total content of phospholipids contained in the plant phospholipids and the animal phospholipids is 0.2-1.0% based on the total weight of the concentrated emulsion;

(3) The average particle size of the concentrated emulsion is 0.8-1.1 microns;

(4) The lipid digestion rate of the concentrated emulsion is more than or equal to 70%; and

(5) The TSI of the concentrated emulsion at 40 ℃ is less than 8.5.

45. The concentrated emulsion of claim 44, wherein said concentrated emulsion has a TSI < 8 at 40 ℃.

46. The method of preparing a concentrated emulsion of any one of claims 1-45, comprising:

Step (1): providing an oil phase;

step (2): mixing concentrated sunflower phospholipid and water to form a phospholipid dispersion;

Step (5): homogenizing the primary emulsion to obtain the concentrated emulsion; and optionally

Step (6): and (3) sterilizing the emulsion obtained in the step (5).

47. The method of claim 46, wherein in step (4), the emulsifying comprises one or more of shear emulsifying, colloid mill emulsifying, ball mill emulsifying, ultrasonic emulsifying, membrane emulsifying, microwave emulsifying, sonic emulsifying, and self emulsifying.

48. The method of claim 47, wherein shear emulsification is employed, wherein the shear rate is 3000 to 20000rpm and the shear time is 1 to 15 minutes.

49. The method of claim 48, wherein the shear rate is from 3000 rpm to 5000rpm.

50. The method of claim 48, wherein the shear time is 1 to 5 minutes.

51. The method of claim 46, wherein in step (5), the emulsion is homogenized until the emulsion has a particle size of 1.5 microns or less.

52. The method of claim 51, wherein in step (5), the emulsion is homogenized until the emulsion has a particle size of 1.1 μm or less.

53. The method of claim 51, wherein in step (5), the primary emulsion is homogenized at 60bar or more for 3 or more times.

54. The method of claim 51, wherein in step (5), the primary emulsion is homogenized at 80bar or more for 3 or more times.

55. Reconstituted milk comprising the concentrated emulsion of any one of claims 1-45, or the concentrated emulsion prepared by the method of any one of claims 46-54, or the concentrated emulsion of any one of claims 1-45, or the concentrated emulsion prepared by the method of any one of claims 46-54.

56. The reconstituted milk of claim 55, wherein the reconstituted milk comprises the concentrated emulsion and a reconstituted aqueous phase.

57. The reconstituted milk of claim 56, wherein the reconstituted aqueous phase comprises, based on the total weight of the reconstituted milk: 1.5-3.0% skim milk powder, 0.5-1.5% whey protein powder, 3-10% carbohydrate, 88-92% water, and optionally 0.01-0.1% stabilizer.

58. The reconstituted milk of claim 57, wherein the reconstituted aqueous phase comprises 1.8-2.3% skim milk powder, based on the total weight of the reconstituted milk.

59. The reconstituted milk of claim 57, wherein the reconstituted aqueous phase comprises 0.8-1.1% whey protein powder, based on the total weight of the reconstituted milk.

60. The reconstituted milk of claim 57, wherein the reconstituted aqueous phase comprises 5-7% carbohydrate based on the total weight of the reconstituted milk.

61. The reconstituted milk of claim 56, wherein said reconstituted milk comprises, based on total weight of the reconstituted milk: 1.5 to 2.5 percent of skim milk powder; whey protein powder 0.5-1.0%; 0.1-1.0% of milk sphingomyelin product; carbohydrates, 5.0-7.0%; 0.01-0.1% of stabilizer; concentrating 0.01-0.1% of sunflower phospholipid product; grease, 2.0-5.0%; emulsifying agent, 0.25-0.65%; and the balance water.

62. The reconstituted milk of claim 61, wherein the reconstituted milk contains 0.1-0.5% of milk sphingomyelin product, based on total weight of the reconstituted milk.

63. The reconstituted milk of claim 61, wherein the reconstituted milk contains 6.0% carbohydrate based on the total weight of the reconstituted milk.

64. The reconstituted milk of claim 61, wherein the reconstituted milk contains 0.02-0.05% of stabilizer, based on the total weight of the reconstituted milk.

65. The reconstituted milk of claim 61, wherein the reconstituted milk contains 0.02-0.09% of the concentrated sunflower phospholipid product, based on the total weight of the reconstituted milk.

66. The reconstituted milk of claim 61, wherein the reconstituted milk contains 2.3-4.5% fat, based on the total weight of the reconstituted milk.

67. The reconstituted milk according to claim 56, further comprising a multivitamin mineral; wherein the vitamins comprise one or more of vitamin A, vitamin D, vitamin E, vitamin K1, vitamin B2, vitamin B6, vitamin B12, niacin, folic acid, pantothenic acid, vitamin C and biotin, and the minerals comprise at least one of sodium, potassium, copper, magnesium, iron, zinc, manganese, calcium, phosphorus, iodine and selenium; the multivitamin mineral also optionally includes choline and/or inositol.

68. The reconstituted milk of claim 67, wherein the vitamin complex mineral is present in an amount of 1.5wt% or more based on the total weight of water-soluble components contained in the reconstituted milk.

69. The reconstituted milk of claim 67, wherein the vitamin complex mineral is present in an amount of 2-6wt%, based on the total weight of water-soluble components present in the reconstituted milk.

70. A dry powder, wherein the dry powder is a concentrated emulsion according to any one of claims 1 to 45 or a concentrated emulsion prepared by a method according to any one of claims 46 to 54, or a powder product obtained by drying reconstituted milk according to any one of claims 55 to 69.

71. The dry powder of claim 70, wherein:

The dry powder is the dry powder of the concentrated emulsion, and comprises or consists of the following components in terms of the total weight of the powder: 60-80% of grease; milk sphingomyelin product, 3-8%; concentrating 0.3-2.0% of sunflower phospholipid product; protein, 10-25%; carbohydrates, 5-16%; 0.01-0.1% of stabilizer; and an emulsifier, 5-9wt%; or (b)

The dry powder is a dry powder of reconstituted milk, and contains or consists of the following components in terms of total weight of the powder: 25-35% of grease; milk sphingomyelin product, 1.0-4.0%; concentrating 0.1-0.8% of sunflower phospholipid product; protein, 10-25%; carbohydrate, 45-60%; 0.1 to 1.0 weight percent of stabilizer; and an emulsifier, 1-5wt%.

72. The dry powder of claim 71, wherein the dry powder is an infant formula.

73. The dry powder water-reconstituted milk of any one of claims 70-72.