FAT COMPOSITION, ADDITIVE COMPOSITION, WATER/OIL COMPOSITION, STRUCTURED EMULSION AND DRY POWDER FOR MILK MIXTURE PREPARATION, FOOD COMPOSITION INCLUDING THEREOF, METHODS OF PRODUCING WATER/OIL COMPOSITION AND STRUCTURED EMULSION AND USING FAT COMPOSITION, ADDITIVE COMPOSITION AND WATER/OIL COMPOSITION Russian patent published in 2025 - IPC A23L33/115 A23L33/15 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used to produce a milk formula for baby food or food products for improving lipid digestion. Proposed fat composition for producing a milk mixture contains or consists of fat, a vegetable phospholipid, an animal phospholipid and an emulsifier. Fat content is 70–95%, preferably 80–95% of the total weight of the fat composition. Content of the vegetable phospholipid is 0.1% to 1%, preferably 0.1% to 0.5% of the total weight of the fat composition. Content of the animal phospholipid is from 0.2% to 1.0%, preferably from 0.2% to 0.8% of the total weight of the fat composition. Content of the emulsifier in the fat composition ranges from 1% to 7% of the total weight of the fat composition. Preferably fatty acids of fat are characterized by content of saturated fatty acids (NASFA) ≤ 45 wt.%, content of monounsaturated fatty acids (MNUFA) ≤ 50 wt.%, for example ≤ 35 wt.%, content of polyunsaturated fatty acids (PUFA) ≤ 35 wt.%, for example ≤ 30 wt.%. Also disclosed is an additive composition for producing a milk mixture, a water/oil composition for producing a milk mixture, structured emulsion for producing a milk mixture, a method for producing a water/oil composition, a method for producing a structured emulsion, a dry powder for producing a milk mixture, food composition and use of said fat composition, additive composition or water/oil composition for improving digestion of lipids contained in food. Invention is aimed at reproducing the lipid composition of breast milk, enables to eliminate the formation of bubbles, improve the appearance of the fat composition, stabilize the system and obtain a smooth and delicate surface, wherein the system is water-free and convenient for subsequent storage and transportation.

EFFECT: when preparing an emulsion, the fat composition can be directly used to produce a milk mixture without adding membrane proteins and other lipid components of fat globules of milk, which improves lipid digestion and absorption of milk contained in the infant formula.

13 cl, 12 tbl, 21 ex