STRUCTURED EMULSION Russian patent published in 2024 - IPC A23L33/10 A23L33/11 A23L33/12 A23L33/19 

FIELD: food industry.

SUBSTANCE: disclosed is a polar lipid composition for a food mixture containing more than 60% phospholipids per total weight of the polar lipid composition; phospholipids include 25–35% phosphatidylcholine (PC), 20–35% phosphatidylethanolamine (PE), 10–30% phosphatidyl inositol (PI) and 10–25% sphingomyelin (SM) in terms of total weight of phospholipids; where the polar lipid composition is a mixture of one or more of a phospholipid product of plant origin and a phospholipid product of animal origin. Disclosed is an oil-phase composition for a food mixture; structured emulsion for food mixture; method of preparing a structured emulsion. Method of preparing a structured emulsion includes the following steps: (1) providing a fat composition, an emulsifier and a vegetable phospholipid to produce an oil phase comprising an oil-phase composition; (2) mixing the water-soluble composition with water to obtain an aqueous phase and (3) emulsifying the oil phase and the aqueous phase to obtain an emulsion. Disclosed is a method of preparing a composition for use in food products. Method includes the following stages: (1) providing a structured emulsion or a structured emulsion obtained using the disclosed method; (2) drying the emulsion of step (1). Presented is a food composition and a method for stimulating digestion and absorption in an animal using the food composition.

EFFECT: invention allows to obtain a product with good emulsion stability with a degree of lipolysis closer to breast milk, which is much higher than that of commercial dry milk emulsions.

94 cl, 11 tbl, 13 ex