Formulation Optimization Of DHA Algal Oil Emulsion: Engineering Solution Balancing High Loading Capacity And Pleasant Taste (II)

1. Core Contradictions & Optimization Objectives

2. Formulation Optimization: From Oil Phase Ratio to Interfacial Protection

3. Process Optimization: Homogenization & Thermal Treatment to Upgrade Loading Capacity & Taste

3.1 Emulsification Process: High-pressure Homogenization with Precise Temperature Control

Aqueous phase preparation: Dissolve whey protein, modified starch and sweetener in 70℃ purified water, stir at 1000 r/min for 30 minutes until fully dissolved, then cool down to 40℃.

Oil phase preparation: Mix high-purity DHA algal oil, MCT, vitamin E and rosemary extract evenly.

Preliminary emulsification: Slowly add oil phase into aqueous phase, conduct high-speed shearing at 10000 r/min for 5 minutes to form primary emulsion.

High-pressure homogenization: Homogenize for 5 times under 62000 kPa to control oil droplet size at around 240 nm, ensuring stable state without oil floating under high loading capacity.

Flavor blending: Cool the emulsion below 30℃, add natural flavor agents and stir slowly at 500 r/min for 10 minutes to avoid air bubbles affecting taste.

3.2 Stabilization Treatment: Mild Sterilization to Retain Nutritional Activity & Good Taste

Adopt high-temperature high-pressure sterilization at 121℃ for 12 minutes to eliminate microorganisms and strengthen interfacial film stability. Control heating rate to prevent thermal degradation of DHA. Cool rapidly below 25℃ after sterilization, fill with nitrogen and store away from light to further reduce oxidation risks.

4. Advanced Technical Breakthroughs for High Loading & Ideal Taste

MFGM-like Delivery System Compound whey protein and soybean lecithin to construct MFGM-like structure simulating human milk fat globule membrane. It not only improves DHA loading capacity and stability, but also increases bioavailability (in vitro absorption rate increased by approximately twice) and reduces greasy sensation.

High-internal-phase Pickering Emulsion Take oat protein nanoparticles and β-cyclodextrin as solid emulsifiers to prepare Pickering high-internal-phase emulsion. The oil phase volume fraction can reach 80% with uniform particle size ranging from 12 to 20 μm, featuring outstanding stability and refreshing non-sticky taste.

Microencapsulation & Reconstitution Technology Embed DHA algal oil with resistant starch (core-wall ratio = 1.5:1, inlet air temperature 180℃) to prepare microcapsule powder with embedding rate up to 56.7%. It effectively masks fishy odor and enhances oxidation stability, presenting smooth taste after being dissolved in water phase.

5. Key Control Points & Verification Indicators

5.1 Formula & Process Control Standards

Oil phase volume fraction: 70%–80% (excessively high causes layering; insufficient leads to low loading)

Homogenization pressure: 60000–65000 kPa to meet particle size requirements

Minimum dosage of antioxidants: Vitamin E ≥0.04% to prevent oxidative deterioration of DHA

Flavor selection: Prioritize natural fruit powder and peptide materials to avoid strong irritants

5.2 Quantitative Quality Evaluation Indicators

6. Application Scenarios & Adaptive Adjustment Suggestions

Formula for Pregnant Women & Infants: Reduce salt and sugar content, adopt zero-sugar formula, halve the dosage of flavor agents, strengthen anti-oxidation design and apply mild sterilization process to ensure mild and non-irritating properties.

Ready-to-drink Beverage Version: Appropriately increase modified starch dosage to 0.8%–1.0% to improve mouthfeel and adherence; adjust pH value within 3.5–4.5 for better stability.

High-concentration High-loading Version: Raise oil phase ratio to 80%, partially replace algal oil with MCT to lower viscosity, and increase lecithin dosage to 1.5% for enhanced interfacial stability.