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CN-122004468-A - Nutritional emulsion and preparation method thereof

CN122004468ACN 122004468 ACN122004468 ACN 122004468ACN-122004468-A

Abstract

The invention provides a nutrition emulsion and a preparation method thereof. Specifically, the nutritional emulsion comprises egg yolk phospholipids, OPO-containing triglycerides, raw oil and water, wherein the weight ratio of the egg yolk phospholipids to the OPO-containing triglycerides is in the range of 1:40 to 3:7, the average particle diameter D [4,3] of oil drop particles formed in the nutritional emulsion is in the range of 0.8-1.5 [ mu ] m, and the proportion of 2-position palmitic acid in the OPO-containing triglycerides is at least 52% by weight of total palmitic acid, and the content of OPO is at least 40% by weight. The nutritional emulsion according to the invention has good system stability and does not show turbidity or delamination after long-term storage.

Inventors

  • JI JINGDONG
  • LIU CUIPING
  • Carl Marcus Persson
  • YANG LIJUAN
  • YANG FAN
  • LI SHU

Assignees

  • 阿胡斯卡尔斯油脂（张家港）有限公司

Dates

Publication Date
20260512
Application Date
20241111

Claims (20)

  1. 1. A nutritional emulsion comprising egg yolk phospholipids, OPO-containing triglycerides, a raw oil and water, wherein: the weight ratio of the egg yolk phospholipids to the OPO-containing triglycerides is in the range of 1:40 to 3:7; The oil droplet particles formed in the nutritional emulsion have an average particle diameter D [4,3] in the range of 0.8-1.5 μm, and In the OPO-containing triglyceride, the proportion of 2-position palmitic acid to total palmitic acid is at least 52%, and the content of OPO is at least 40% by weight.
  2. 2. The nutritional emulsion according to claim 1 wherein the oil droplet particles formed in the nutritional emulsion have a particle size D 50 of less than 1.5 μιη.
  3. 3. The nutritional emulsion according to claim 1 wherein the oil droplet particles formed in the nutritional emulsion have a particle size D 90 of less than 2.5 μιη.
  4. 4. The nutritional emulsion according to claim 1 wherein the weight ratio of the egg yolk phospholipids to the OPO-containing triglycerides is in the range of 1:40 to 1:3.
  5. 5. The nutritional emulsion according to claim 1 wherein the weight ratio of the egg yolk phospholipids to the OPO-containing triglycerides is in the range of 1:20 to 1:15.
  6. 6. The nutritional emulsion according to claim 1 wherein the sum of the weight of the egg yolk phospholipids and the OPO-containing triglycerides is 8-30% of the total weight of the nutritional emulsion.
  7. 7. The nutritional emulsion according to claim 1 wherein the sum of the weight of the egg yolk phospholipids and the OPO-containing triglycerides is 8-20% of the total weight of the nutritional emulsion.
  8. 8. The nutritional emulsion of claim 1 wherein the weight of the water is greater than 80% of the total weight of the nutritional emulsion.
  9. 9. The nutritional emulsion according to claim 1 wherein the weight of water is 80-90% of the total weight of the nutritional emulsion.
  10. 10. The nutritional emulsion according to claim 1 wherein the sum of the weight of the egg yolk phospholipids, the OPO-containing triglycerides and the feed oil is 10-20% of the total weight of the nutritional emulsion.
  11. 11. The nutritional emulsion of claim 1 wherein the OPO is 1, 3-dioleate-2-palmitic acid triglyceride.
  12. 12. The nutritional emulsion according to claim 1 wherein the egg yolk phospholipids comprise 55-82 wt.% Phosphatidylcholine (PC), 11-20 wt.% Phosphatidylethanolamine (PE), 2-4 wt.% Sphingomyelin (SM) and 2-9 wt.% lysophospholipids comprising Lysophosphatidylcholine (LPC) and Lysophosphoethanolamine (LPE).
  13. 13. The nutritional emulsion according to claim 12 wherein the egg yolk phospholipids further comprise 1-3% DHA by weight and 2-4% ARA by weight.
  14. 14. The nutritional emulsion according to claim 1 wherein the feed oil is selected from one or more of vegetable or animal oils.
  15. 15. The nutritional emulsion according to claim 1 wherein the raw oil is selected from one or more of the group consisting of sunflower seed oil, medium chain triglycerides, coconut oil, linseed oil, anhydrous butter, palm kernel oil, DHA algae oil, fish oil, walnut oil, camellia oil, perilla seed oil, sea buckthorn seed oil, shea butter, wheat germ oil, blackcurrant seed oil, borage oil, eucommia seed oil, evening primrose oil, soybean oil, rapeseed oil, corn oil, peanut oil, safflower seed oil, palm oil, rice bran oil, sesame oil, gamma-linolenic acid grease, tomato seed oil, peony seed oil, krill oil, acer truncatum seed oil, mery seed oil, silybum marianum seed oil, conjugated linoleic acid and shea butter.
  16. 16. The nutritional emulsion of claim 15 wherein the sunflower seed oil is high oleic sunflower seed oil.
  17. 17. The nutritional emulsion of claim 1 wherein the nutritional emulsion comprises phospholipid-bound arachidonic acid (ARA) and docosahexaenoic acid (DHA).
  18. 18. A method of preparing the nutritional emulsion according to any one of claims 1-17 comprising the steps of: (1) Mixing said egg yolk phospholipids, said OPO-containing triglycerides, said raw oil with water to obtain a dispersion, and (2) Sequentially subjecting the dispersion to a shearing treatment and a homogenizing treatment, wherein the shearing treatment comprises shearing the dispersion under heating at a rotation speed of 3000-5000rpm, and the homogenizing treatment comprises homogenizing the sheared dispersion under heating at a pressure of 300-400 bar.
  19. 19. The method of claim 18, wherein in step (2), the shearing treatment is performed at a temperature in the range of 55 ℃ to 70 ℃.
  20. 20. The method of claim 18, wherein in step (2), the shearing treatment is performed for 3-5 minutes.

Description

Nutritional emulsion and preparation method thereof Technical Field The invention relates to the technical field of food processing, and in particular provides a nutritional emulsion containing yolk phospholipids and 1, 3-dioleoyl-2-palmitic acid triglyceride (OPO) and a preparation method thereof. Background Egg yolk phospholipids, also known as lecithins, are a mixture of natural phospholipids present in egg yolk and having the property of amphiphilic molecules, i.e. hydrophilic at one end (nitrogen or phosphorus containing heads) and hydrophobic at the other end (lipophilic long hydrocarbon chains). Egg yolk phospholipids have important physiological functions and application values in edible oil. In particular, the yolk phospholipids have physiological activities such as antioxidation, antibiosis, anti-inflammatory, nerve protection, cardiovascular and cerebrovascular protection and the like. It has effects in improving fat metabolism, protecting retina, improving intelligence, and strengthening brain. In addition, egg yolk lecithin can relieve blood coagulation, clarify blood lipid, prevent arteriosclerosis, myocardial infarction and cerebral hemorrhage, etc. Choline in egg yolk lecithin is a precursor of acetylcholine, a neurotransmitter, and can improve memory and learning ability. In addition, egg yolk lecithin can promote synthesis and regeneration of lipoprotein, improve alcoholic liver disorder, and protect liver mitochondria, microsomes and lysosome membranes from damage. In summary, egg yolk phospholipids are considered as a natural resource with high added value due to their versatility and wide application in the food industry. In edible oil, the edible oil not only can improve the nutritional value of food, but also can enhance the flavor and taste of food, and has important significance for promoting health and improving the quality of food. On the other hand, 1, 3-dioleoyl-2-palmitoyl triglyceride (OPO) is a structured fat characterized in that its palmitic acid is mainly located at the sn-2 position of the triglyceride, while unsaturated fatty acids such as oleic acid are mainly located at the sn-1 and sn-3 positions, which are similar in structure to the natural fat in breast milk. OPO structured lipids can provide a variety of unique nutritional and health benefits such as constipation prevention, optimization of calcium and fatty acid absorption, enhancement of skeletal development, promotion of beneficial flora growth, and the like. The addition of OPO structured fat is considered as one of the latest developments of nutritional foods, which helps to better meet the natural nutritional needs of babies by simulating the fat structure of breast milk, supporting the healthy growth of babies. In summary, 1, 3-dioleoyl-2-palmitoyl triglyceride (OPO) has become an important food ingredient due to its similarity to the fat structure of breast milk, as well as a variety of health benefits in infant formulas. In view of this, the development of nutritional foods comprising both egg yolk phospholipids and OPO is one of the current efforts in the food processing field. Currently, emulsion systems comprising both egg yolk phospholipids and OPO are one hotspot direction for the development of nutritional foods. However, the prior art OPO nutritional oil emulsions have problems with respect to system stability. In particular, emulsion systems comprising OPO generally have poor stability and precipitate and delaminate quickly after preparation. Therefore, it is of great importance to develop a nutritional emulsion comprising egg yolk phospholipids and OPO while having good system stability. Disclosure of Invention Starting from the technical problem set forth above, the object of the present invention is to provide a nutritional emulsion comprising both egg yolk phospholipids and OPO and a method for its preparation. The nutritional emulsion according to the invention has good system stability and does not show turbidity or delamination after long-term storage. The present inventors have conducted intensive studies to complete the present invention. In particular, in one aspect, the present invention provides a nutritional emulsion comprising egg yolk phospholipids, OPO-containing triglycerides, a feedstock oil and water, wherein: the weight ratio of the egg yolk phospholipids to the OPO-containing triglycerides is in the range of 1:40 to 3:7; The oil droplet particles formed in the nutritional emulsion have an average particle diameter D [4,3] in the range of 0.8-1.5 μm, and In the OPO-containing triglyceride, the proportion of 2-position palmitic acid to total palmitic acid is at least 52%, and the content of OPO is at least 40% by weight. In another aspect, the present invention provides a method of preparing a nutritional emulsion comprising egg yolk phospholipids, OPO-containing triglycerides, a feedstock oil and water, the method comprising the steps of: (1) Mixing said egg yolk phospholipids,