Dairy-based fat composition

Abstract

The invention is in the field of agri-foods and relates to a new composition of a dairy-based fat, said composition having new and advantageous properties. The invention also relates to a method for obtaining the composition according to the invention, and to the uses thereof in the agri-food, cosmetic and pharmaceutical industries.

Description

Composition of a dairy fat Subject of the invention

[0001] The present invention is in the agri-food field and relates to a new composition of a fat of dairy origin, said composition having new and advantageous properties. The present invention also relates to the process for obtaining the composition of the invention and its applications in the agri-food, cosmetic and pharmaceutical fields. Technological background behind the invention

[0002] In the current context of food consumption, consumers are increasingly concerned about eating healthy products with a list of ingredients that is as simple and free of food additives as possible.

[0003] Therefore, agro-industries design and offer products with the highest proportion of ingredients of natural origin and limit or eliminate synthetic additives.

[0004] The synthetic additive which is a vegetable-based emulsifier, composed of monoglycerides and diglycerides of food fatty acids, which is used as an emulsifier, as a coating agent, as a gelling agent and as a carrier for colorant, is obtained by hydrolysis of animal fats and products or vegetable oils, (in particular from palm oil, soybean oil, olive oil, cottonseed oil, rapeseed oil, sunflower oil, etc.). State of the art

[0005] US patent application US 2018 / 146691-A 1 describes a process comprising a step of hydrolyzing the triglycerides of a vegetable oil with water in the presence of an enzyme, to obtain a hydrophobic phase comprising up to 50% by weight of free fatty acids, followed by a step of removing the 20% to 100% of free fatty acids formed by deodorization, distillation or molecular distillation (Short Path) at a temperature between 150°C and 210°C.

[0006] However, this patent application only describes the method of treating a fat of vegetable origin, which is known to have a particular fatty acid profile very different from that of a composition of fat of animal origin, in particular milk, and does not present any suggestion to the man of the profession for applying one or other step of this method to another composition of fats, in particular an animal fat.

[0007] It is known that "Enzyme Modified Cheese" and "Enzyme Modified Dairy Ingredients", which contain milk fat treated with lipolytic enzymes, can provide significant cheesy aromatic notes, for the purpose of flavoring cheese specialties, sauces, snacks, etc.

[0008] These products are therefore obtained from a fat of dairy origin, the triglycerides of which are hydrolyzed to release short-chain free fatty acids responsible for the cheesy aromatic note, which is not sought in most food applications.

[0009] The treatment of lipolyzed vegetable oils to obtain functional fats is described in the works of Aurelie Monié et al (Food Chemistry, Vol 369, 130870 (2022), LWT 137, 110405 (2023) and & Food Research International, 112473 (2023). In the process described by these authors, liquid vegetable oils of a well-known composition are treated by enzymatic lipolysis of triglycerides and the emulsifying composition obtained is intended to be incorporated into new food compositions, such as ice creams or cakes, to obtain so-called "clean label" compositions.

[0010] The work of Véronique Fournier, Université de Laval, Québec 2004, on the production of Mono and Di-Glycerides (MDG) by enzymatic glycerolysis of Milk Fat (MF) and its fractions, describes a treatment of milk fat to generate, by adding glycerol, mono and di-glycerides of fatty acids.

[0011] The publication by Tiankui Yang et al (Journal of American Oil Chemist Society, vol 81; No. 10 (2004)) describes a process for producing diacylglycerols from milk fat, in this case buttermilk, by glycerolysis producing a mixture of acylglycerols containing diglycerides, monoglycerides and triglycerides, this glycerolysis being followed by molecular distillation (Short-Path).

[0012] Patent application EP 205519-A1 describes a process for producing a dairy ingredient reduced in saturated fatty acids in which a milk fat is subjected to one or more crystallization fractionation steps followed by one or more enzymatic interesterification steps, followed again by one or more further fractional crystallization steps or followed by one or more molecular distillation fractionation steps.

[0013] However, this patent application EP 205519-A1 specifies that to obtain an efficient reaction, the water content of the reaction medium must be very low. that is, less than 0.1%, leading to a rapid re-esterification of free fatty acids (FFA) on the glycerol functions generated on diglycerides (DAG), therefore to a reorganization of the fatty acids of the triglycerides. Therefore, this process cannot generate free fatty acids (FFA), nor diglycerides (DAG) and monoglycerides (MAG). Aims of the invention

[0014] The aim of the present invention is to provide a new composition having new and advantageous properties and its method of obtaining which do not have the drawbacks of the state of the art.

[0015] The present invention aims in particular to obtain a composition with new and advantageous properties and which is of natural origin, preferably predominantly or even more preferably, 100% of dairy origin and therefore without so-called synthetic additives.

[0016] A preferred aim of the invention is to obtain a composition which is non-hydrogenated and not combined with palm oil.

[0017] The present invention also aims to provide a process for obtaining the composition of the invention which is essentially or totally an enzymatic and physical process, in particular a process not requiring the addition of glycerol, chemical solvents, other than water, or chemical catalysts. Indeed, these processes or these components are likely to disturb the quality, the organoleptic profile and / or the microbiological quality of the composition of the invention and of the food compositions incorporating said composition of the invention.

[0018] A complementary aim of the invention is to obtain a new composition which has new and advantageous functional properties, capable of lowering the interfacial tension between water and oil, but which also advantageously improves the texturizing properties of food compositions in which it is incorporated, but which can also find non-food applications, in particular cosmetic and pharmaceutical applications.

[0019] The present invention also aims to obtain cosmetic, pharmaceutical or food compositions or partial or total substitutes for fats in food compositions, preferably in the form of emulsions, inverse emulsions and double emulsions, in particular compositions of the water-in-oil or oil-in-water type, comprising the composition with surfactant properties of the invention, without the final technical or organoleptic properties of the cosmetic, pharmaceutical or food products obtained being modified or in aiming on the contrary that the said technical or organoleptic properties are improved compared to a cosmetic, pharmaceutical or food composition^

[0020] A final aim of the invention is also to improve the properties of food compositions incorporating the composition of dairy origin and having new and advantageous properties of the invention, such as the organoleptic properties of the cosmetic and food compositions obtained, in particular the improvement of the texture, the absence of phase inversion, the improvement of the overrun or the reduction of the liquefaction phenomenon of said food compositions. Summary of the invention

[0021] The present invention relates to a composition with novel and advantageous properties, composed of non-hydrogenated fats and advantageously not combined with palm oil, in particular a composition of a fat of animal origin, more particularly of a milk fat whose content of mono and diglycerides of fatty acids is between 30% and 70% (m / m), whose content of diglycerides is between 20% and 60% (m / m), whose content of monoglycerides is between 5% and 15% (m / m), whose content of free fatty acids is less than 45% (m / m), preferably less than or equal to 44%, 43%, 42%, 41%, 40%, 39%, 38%, 37%, 36% to 35%, 34%, 33%, 32%, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21% or 20%, and which contains at least 10% (m / m) of diglycerides whose sum of the carbons in the fatty acid chains is less than or equal to 30.According to the invention, the remainder of the elements to form 100% (m / m) of the composition are triglycerides.

[0022] The content of glycerol esters in the composition of the invention is determined by a method known to those skilled in the art and combining gas chromatography coupled with mass spectrometry and a flame ionization detector for quantification.

[0023] Preferably, the composition of the invention also has one or more of the following characteristics: - its water content is less than or equal to 1% (m / m), preferably less than or equal to 0.5% (m / m), - its glycerol content is less than or equal to 0.1% (m / m), calculated in relation to the value of 100% (m / m) of the composition, - the % of monoglycerides and diglycerides is between 45% and 60% (m / m), - its free fatty acid content is less than or equal to 35% (m / m), preferably less than or equal to 25% (m / m), but preferably its fatty acid content is not zero, because a reduced level of free fatty acids confers aromas and also advantageous and unexpected organoleptic properties to food compositions ? in which they have been integrated, and the remainder of the composition to form 100% (m / m) of the composition of the invention are triglycerides and - its interfacial tension is between 13 mN / m and 20 mN / m for a water in rapeseed oil system, the oil containing between more than 0.0001% and 5% (m / m) of the composition of the invention.

[0024] The composition of the invention may be presented in different states depending on its storage temperature or its incorporation into other food, cosmetic or pharmaceutical ingredients.

[0025] In particular, the composition of the invention may be present in a liquid state, in a pasty state or in a solid state (in powder) and be incorporated into food compositions with other usual ingredients of said food, cosmetic or pharmaceutical composition, either in its pure form, or in solution in fat or any other fat (animal, vegetable or synthetic) or in solution in a water-in-oil type emulsion or an oil-in-water type emulsion.

[0026] The composition of the invention in its liquid state can also be treated by one or more steps intended to obtain the composition of the invention in dry form, for example via one or more cryo-crystallization or atomization (spray-drying) steps, when it is diluted in an oil-in-water emulsion for example, in order to collect a powdered product, more easily usable in certain preparations of solid and / or liquid cosmetic, pharmaceutical or food compositions.

[0027] The present invention also relates to food compositions incorporating, in addition to the usual ingredients of this food composition, the composition of animal origin of the invention in its various states, liquid, pasty or solid, in particular in food compositions which can usually incorporate a plant emulsifier of the state of the art, in particular food compositions of dairy origin, in the form of a solution in emulsions of the “water in oil” type. such as butter, margarine, or fats composed of animal and / or vegetable origin, “oil in water” emulsions such as creams and sauces, ice creams or soft ice creams, leavened doughs, puff pastry, shortcrust pastry, shortcrust pastry, bread products such as sandwich bread, fresh pasta and precooked fresh pasta, potato gnocchi, cereal-based preparations, quick-cooking rice, fruit and vegetable spreads, fillings for pastries and Viennese pastries, jams and jellies, Bavarian mousses and / or chocolate mousses, cheese specialties such as cheese creams or cheeses, cocoa butter-based compositions, such as chocolate bars, chocolate creams, ganaches and pralines.The present invention also relates to food compositions incorporating the composition of the invention and called “yellow paste compositions”, such as madeleines, cakes, brioches, muffins, sponge cakes or Savoie cakes.

[0028] The invention also includes food compositions for infants and young children, including rusks and biscuits, dietary compositions, food supplements or nutrient compositions.

[0029] Preferred compositions of the invention are food compositions which have improved organoleptic and functional properties compared to compositions comprising additives with surfactant properties of the state of the art and another object of the invention relates to the specific organoleptic or functional or industrial application of the composition of the invention in each food composition illustrated in the examples.

[0030] The claimed improvement relates to the improvement of the overrun and stability, in particular the resistance to slicing and phase inversion of a cream or mousse; the improvement of the texture, in particular the obtaining of a firmer and smoother texture in the mouth of a water / oil or oil / water type emulsion, in particular of a spread;improving the overrun, in particular the amount of air present in the liquid mixture, reducing the melting speed as a function of time or according to temperature change cycles, reducing the fat content and / or improving the organoleptic properties, in particular improving the coating effect in the mouth, improving the smooth, creamy, silky and / or creamy texture in the mouth, improving the length effect in the mouth, improving the taste and / or the aromatic / savory power and reducing the level of ice crystals perceptible in the mouth of a soft ice cream or an industrial ice cream, but also reducing the time of; production, energy and / or CO2 emissions required, in particular from the churning in the production of this type of product; improvement of the overrun and / or improvement of the length effect in the mouth, the coating effect in the mouth, the taste, the aromatic / savory power of a chocolate taste, improvement of the flexibility, the creamy, smooth, silky, easy to work and / or to pipe structure of a chocolate ganache;the reduction of the total fat content, the improvement of the shelf life, of the morphology, in particular of the density and / or of the symmetry (dome shape), the improvement of the mechanical properties of the crumb, in particular of the firmness and elasticity, improvement of the color, of the water content (in free water), the reduction of staling over time, in particular of the total water content, of the Aw (available water) and of the firmness of bakery products, in particular of cakes and brioches, but also an improvement of the efficiency of the production of this type of bakery products, via the production of a dough that is more elastic, more supple, more airy, smoother, easier to work, giving more volume to the dressing and having a better homogeneity with a more regular alveolization of the bakery product obtained.;

[0031] The invention also relates to cosmetic compositions or pharmaceutical compositions, incorporating, in addition to a suitable pharmaceutical or cosmetic vehicle, support or adjuvant, the composition of the invention for its surfactant properties useful in the formulation and preservation of emulsions.

[0032] Alternatively, the composition of the invention may also be used as a vehicle, carrier or diluent for a pharmaceutical or cosmetic composition.

[0033] Another aspect of the present invention relates to the process for obtaining, preferably said composition of the invention, in which: - an animal fat, preferably of dairy origin, in particular a fat selected from the group consisting of butter or cream of dairy origin, an anhydrous milk fat (AMF) or a fraction of an anhydrous milk fat (AMF), is subjected to, - an enzymatic hydrolysis by a lipase, preferably a triacylglycerol lipase, dissolved in water comprising a content of said fat, preferably butter or said anhydrous milk fat (AMF), in which the content of said lipase is between 0.1% and 3% (mass of lipase / mass of fat), followed - one or more steps for removing the aqueous phase from the composition and obtaining a maximum residual water content of 0.5% by weight, in particular these steps consisting of centrifugation and evaporation under vacuum, followed - one or more steps of reducing the percentage of free fatty acids present in the composition, via a purification method chosen from the group consisting of one or more steps of fractional crystallization, deodorization, distillation, or molecular distillation (Short Path), preferably one or more steps of molecular distillation (Short Path) which is carried out under vacuum, preferably at a maximum pressure of 0.05 mbar and at a temperature preferably between 145°C and 195°C.

[0034] Alternatively, said milk fat may also be butter obtained (originally) mainly or exclusively from milk or milk cream.

[0035] Butter is a dairy product well known to those skilled in the art, having a fat content equal to or greater than 80% and less than 90% and maximum water contents of 16% and non-fat dry matter of 2% and in the form of a solid and malleable emulsion (spread), mainly of the water in fat type, derived exclusively from milk and / or other ruminant dairy products, preferably cow's milk.

[0036] Cream is a liquid dairy product, more or less rich in fat, which comes in the form of an emulsion of fat in skimmed milk and is obtained by physical separation of milk from a ruminant, preferably from a cow, or by recombination.

[0037] The method of the invention may also comprise one or more steps of drying the composition to harvest a powdered product.

[0038] Another aspect of the invention relates to the use of the composition of the invention in the following fields of application: surface treatment of products such as citrus fruits, melons, bananas, papayas, mangoes, avocados and pomegranates, as a carrier for fat-soluble colorants and antioxidants, as a carrier for food enzymes and as a carrier for table sweeteners, in the form of tablets.

[0039] The present invention will be described in detail in the attached examples and appended figures, presented as non-limiting illustrations of the scope of the invention. Brief description of the figures

[0040] Figure 1 shows the analysis by mid-infrared spectroscopy (4000-500 cm -1) of the composition of the invention obtained after distillation compared to the starting Anhydrous Milk Fat (AMF), before the lipolysis step and after the lipolysis step. Figure 1 represents the transmittance in % as a function of the wave number (cm-1).

[0041] Figures 2 A and 2B represent the crystallization and melting profile of the emulsifying composition of the invention obtained after distillation by differential scanning calorimetry (scanning speed + / - 5°C / min) compared to the starting Anhydrous Milk Fat (AMF), before the lipolysis step and after the lipolysis step.

[0042] Figures 3A and 3B represent the stability of different 35% creams to whipping and incorporating different percentages of the composition of the invention. In Figures 3A and 3B, from the lightest part to the darkest part of each column, the whipping time, the duration of the cream setting, a transition zone for the formation of cream with a lumpy appearance and the duration of obtaining the sliced ​​cream are represented as a function of time.

[0043] Figure 4 represents the expansion rate (Tf in %) of different compositions tested comprising different % of the composition of the invention or also comprising additives from the state of the art.

[0044] Figures 5A and 5B represent the melting rate at 4 weeks of an ice cream tested with the composition of the invention and the additive of the state of the art.

[0045] Figures 6A and 6B represent the percentage weight loss at 4 weeks of an ice cream tested with the composition of the invention and the additive of the state of the art.

[0046] Figure 7 represents the melting rate after 5 cycles of an ice cream tested with the composition of the invention and the additive of the state of the art.

[0047] Figures 8 and 9 are photographs of whipped ganache compositions of the invention.

[0048] Figure 10 represents the firmness measurements of different tested cakes of the invention.

[0049] Figures 11 and 12 show photos of different cakes (Fig.11) and brioches (Fig.12) included in the tests of the invention. Definitions

[0050] The terms "surfactant properties" or "surfactant" define a composition or compound that reduces the interfacial tension between two immiscible fluids, such as water and oil, when added to one of these two phases, promoting the formation of an emulsion or its preservation and which is made up of one or more molecules comprising a hydrophobic part and a hydrophilic part favorable to the creation of an emulsion of the "oil in water" or "water in oil" type.

[0051] The term "animal fat" means a fat that is entirely of animal origin and in no way of vegetable origin. Preferably, this animal fat is called "milk fat or fat of milk origin" or "fraction of a milk fat or fat of milk origin", that is to say a fat extracted from the milk of a mammal (cow, goat, buffalo, sheep), in particular the milk of a ruminant, more particularly cow's milk. It is preferably an "anhydrous milk fat" or MGLA, also known as concentrated butter or butter oil / butteroil and made from butter or from cream and which contains at least 99.8% milk fat and which has the advantage of being more easily preserved than butter due to its low water content.Anhydrous Milk Fat (AMF) has a known complex fatty acid profile with a wide range of saturated and unsaturated fatty acids of varying lengths, very different from those found in vegetable oils. Alternatively, said milk fat or milk fat can also be butter obtained exclusively from milk or milk cream.

[0052] The term "enzymatic lipolysis" means the application of an enzyme such as a lipase acting on triglycerides of milk fat or of milk origin, for a suitable and sufficient time to induce a hydrolysis reaction of these triglycerides into diglycerides and / or monoglycerides and free fatty acids, or even a complete elimination of said triglycerides. According to the invention, this enzymatic lipolysis is carried out under specific conditions, in particular in excess water to limit the recombination of fatty acids and partial glycerides into triglycerides. As a non-limiting example, this type of enzyme(s) is in particular a lipase derived from Candida cylindracea, Candida lipolytica, Candida rugosa, Candida antarctica, Candida utilisis, Chrombacterium viscosum, Geotrichum viscosum, Geotrichum candidum, Mucorjavanicus, Mucor miehei, porcine pancreas, Pseudomonas species, such as P. Fluorescens, P. cepacia, P.Pseudoalkaligene, P.Thermomyces species, Rhizopus species, such as R. arrhizus, R. delemar, R. niveus, R. oryzae, R. javanicus,. of Aspergillus niger, Peniciliumm species such as P. roqueforti and P. camemberti or an esterase derived from Bacillus thermoglucosaidasus or Mucor miehi, an enzyme from horse liver, an enzyme from the yeast Sacchoromiyces cerevisiae, an enzyme from pig liver or a combination of these enzymes. This type of enzyme can be immobilized on a resin, in particular a poly(methyl)methacrylate resin crosslinked with methyl benzene and these enzymes are in particular identified by the trade names, Novozym 40116 ® Novozym 435 ®, Novozym 40086 ®, Lipozyme RM IM ®, Lipozyme®, TL IM ®, CalB Sigma ®, TL Sigma ®, CalB Immoplus ®, NovoLime ®, Eversa ®, Transform 2.0 ®, lipase A “Amano”12 ®, Lipase AY “Amano” 10SD ®, lipase AY “Amano” 30SD ®, Palatase ®, in particular Palatase 20 0000L ® and Validase MH ®, Lipolyve ® or a mixture of said enzymes.

[0053] The term "molecular distillation or Short Path" refers to a vacuum distillation technique carried out under a pressure of 0.001 to 0.05 mbar, which is an order of magnitude lower than the upper limit of high vacuum. This process is carried out at high temperatures (preferably between about 145°C and about 195°C, of ​​liquids comprising a mixture of compounds having different evaporation temperatures, as described by Campos RJ et al (2003, Journal of Dairy Science, Vol 86, pp. 735-745) and by Arul J. et al (1988, J. Am. Oil. Chem. Soc, vol 65, pp. 1642-1646). This process is known to achieve the separation of oils and fatty acids and has the advantage of avoiding toxicity problems, as it does not involve contact with a solvent, as a separating agent and reduces possible losses due to heat treatment.

[0054] The term "food composition(s)" means any edible product(s) intended for human or animal consumption and consisting of at least two different mixed and often incompatible food elements, and forming compositions such as water-in-oil or oil-in-water emulsions.

[0055] The term "ice cream" means a product obtained by icing a mixture based on milk fat and / or proteins of dairy origin or their vegetable substitutes. This general term therefore includes products such as industrial ice creams or ice creams and soft ice creams. Detailed description of the invention

[0056] The present invention relates to a composition obtained from an enzymatic hydrolysis of an anhydrous milk fat (AMF) or an anhydrous milk fat fraction (AMF) followed by fractional crystallization and / or molecular distillation (short path). The enzymatic process makes it possible to obtain a composition containing triglycerides, mono- and diglycerides of fatty acids, as well as free fatty acids, without the use of glycerol, organic solvent, reagents or chemical catalysts. The content of short-chain free fatty acids reduced by distillation makes it possible to give the composition of the invention improved organoleptic properties.

[0057] The surfactant functionality of the composition according to the invention is evaluated for its interfacial tension properties by a drop tensiometer and shows that the composition of the invention is capable of lowering the interfacial tension between an oil and water. This interfacial tension is measured after a thousand seconds of equilibration between water and oil for different concentrations of the composition of the invention and presented in Table 1 below. Table 1

[0058] The composition of the invention is therefore a 100% dairy ingredient or auxiliary, presenting surfactant properties without penalizing, or even improving the aromatic perception and the organoleptic properties of the food products to which it is added.

[0059] Another aspect of the invention relates to the process for obtaining the composition of the invention which is obtained by enzymatic hydrolysis of an animal fat, preferably an anhydrous milk fat (AMF) or an anhydrous milk fat fraction (AMF) followed by a step of reducing the free fatty acid content by one or more treatment steps via purification selected from the group consisting of fractional crystallization, deodorization, distillation or molecular distillation (Short Path), preferably by one or more molecular distillation steps.

[0060] The hydrolysis of milk fat is preferably carried out using one or more commercial lipase(s), specifically or non-specifically hydrolyzing fatty acids for certain positions on the triglyceride or according to their chain length, this lipase being able to be produced by a genetically modified organism (GMO) or not. Preferably, the lipase used has a specific enzymatic activity in position Sn1 or Sn3, i.e. the external positions of the triglyceride, more particularly an enzyme of type EC.3.1.1.3., a water-soluble triacylglycerol lipase (part of the carboxylic-ester hydrolase family) which hydrolyzes triglycerides into diglycerides and free fatty acids and then into monoglycerides and free fatty acids.

[0061] As water and Anhydrous Milk Fat (AMF) are immiscible, to carry out the hydrolysis, the lipase(s) is / are diluted in water at a content between 0.1% and 3% by weight of the total AMF.

[0062] The aqueous phase of the composition obtained is removed by centrifugation and vacuum evaporation to obtain a maximum residual water content of 0.5%, preferably less than 0.15% by weight. The milk fat treated by lipolysis is then purified by fractionation in order to reduce the free fatty acid content, i.e. by one or more steps of reduction of the free fatty acids by a purification method chosen from the group consisting of deodorization, distillation, fractional crystallization and / or molecular distillation.

[0063] The molecular distillation process of the invention produces a distillate representing between 15% and 35%, more particularly between 20% and 30% by weight, and a residue representing between 65% and 85% by weight, more particularly between 70% and 80% by weight. By increasing the distillation temperature, the distillation yield can reach 50% by weight of distillate and 50% by weight of residue.

[0064] The process for obtaining the composition of the invention makes it possible to obtain a composition rich in mono and diglycerides of fatty acids, without the addition of glycerol, organic solvent, reagent or chemical catalyst. In addition, the reduced content of free fatty acids obtained by distillation makes it possible to advantageously confer improved organoleptic properties on the composition of the invention without negatively impacting the properties of the composition obtained. Analysis by gas chromatography coupled with mass spectrometry after separation by SPE (Solid Phase Extraction) can characterize the composition of the invention.

[0065] The composition obtained from the invention may be in a liquid, pasty or solid (powder) state and may be incorporated pure, in solution in MG (including MGLA), in solution in a water-in-oil type emulsion or an oil-in-water type emulsion. The composition obtained may also be treated by one or more steps intended to obtain the composition of the invention in dry form, for example via one or more cryo-crystallization or spray-drying steps, when the composition of the invention is diluted in an oil-in-water emulsion by for example, in order to collect a product in powder form, more easily usable in certain preparations of solid and / or liquid food compositions.

[0066] Furthermore, the addition of 1% to 3% of the composition of the invention to an anhydrous milk fat does not modify its melting profile. Therefore, the implementation of the composition of the invention at these concentrations does not negatively modify the crystallization of the food product which contains it and does not alter or only slightly alters the manufacturing processes of said food products. One aspect of the invention relates to the application in the food field of the composition of the invention which can be used for its surfactant or stabilizing role, but also to obtain a reduction of a portion of the fat in food compositions and be incorporated into oil-in-water type emulsions (such as cream) or into water-in-oil type emulsions (such as butter), preferably as a substitute for synthetic additives, in particular as a substitute for the plant additive of the state of the art.

[0067] Preferably, the composition of the invention is used for one or more of its properties, in particular one or more of its texturizing, abundant, and mouthfeel-improving properties (in particular smoothness, silky effect, coating effect, etc.) when it is added to a food composition or to a pharmaceutical composition, for its texturizing properties when it is added to a cosmetic composition.

[0068] Furthermore, the composition of the invention can also be used to reduce a significant portion of the fat in a food composition without reducing its organoleptic properties.

[0069] It is also possible to use the composition of the invention in applications such as the treatment of the surface of products such as citrus fruits, melons, bananas, papayas, mangoes, avocados and pomegranates, as a carrier for fat-soluble colorants and antioxidants, as a carrier for food enzymes and as a carrier for table sweeteners, in the form of tablets.

[0070] The invention also relates to a cosmetic composition or a pharmaceutical composition, including dietary compositions, food supplements or nutrient compositions, in particular compositions for infants and young children, incorporating, in addition to a suitable pharmaceutical or cosmetic vehicle, carrier or diluent, the composition of the invention for its novel and advantageous surfactant properties useful in the formulation and preservation of emulsions. Alternatively, the composition of the invention may be a vehicle, carrier or diluent suitable pharmaceutical or cosmetic composition, added to a cosmetic composition or a pharmaceutical composition. Examples Example 1: Description of a preferred method for obtaining the composition of the invention:

[0071] According to the invention, the following steps are advantageously carried out: Firstly, add anhydrous milk fat (AMF) to a reactor at a temperature between 40°C and 50°C, preferably between 45°C and 48°C; secondly, add cold water to a tank before introducing the enzyme or enzymes present in free form and mix everything for a period of between 30 minutes and 60 minutes, preferably 45 minutes, then transfer the mixture obtained to the reactor containing the AMF and mix everything with vigorous stirring. It is also possible to use an enzyme present in immobilized form which does not require a dispersion step.

[0072] The reaction is continued until the analysis of the free fatty acids gives a value between 30% and 35 or 40% (m / m) expressed relative to the molar mass of oleic acid. The product obtained is then treated to reduce the % of free fatty acids preferably by molecular distillation (Short Path) which comprises the following steps: setting the degasser temperature between 50°C and 70°C, preferably 60°C, the flow rate at 1100 kg / h, the evaporator temperature at 150 or 160°C (possible variant preferably between 145°C and 195°C), the scraper speed at 45 rpm and the internal condenser temperature from 35°C to 50°C, preferably 45°C.

[0073] Reduction of the % of free fatty acids can also be achieved by one of the following other methods: deodorization, one or more fractional crystallizations or distillation.

[0074] The composition of the invention is analyzed or is qualitatively determined by gas chromatography coupled with mass spectrometry with derivatization by N,O-Bis(trimethylsilyl) trifluoroacetamide (BSTFA).

[0075] The sample contains triglycerides, diglycerides, monoglycerides and free fatty acids and the content of unidentified species is less than 0.1%.

[0076] The mono- and diglyceride content is then analyzed or is quantitatively determined by gas chromatography analysis and FID (flame ionization detector) detection after derivatization of the samples with BSTFA. Calibration ranges are performed for monoglycerides with glyceryl monopalmitate and for diglycerides with glyceryl 1,2-dipalmitate.

[0077] Oleic acidity, determined according to the NF EN ISO 660 standard, is used to assess the free fatty acid content of the ingredient. Free fatty acids of dairy origin have a shorter average chain length than oleic acid. The determination of the distribution profile of free fatty acids is carried out by gas chromatography with FID (flame ionization detector) detection, which allows the oleic acidity to be converted by the average molar mass of the sample to determine the free fatty acid content (free fatty acid content = [oleic acidity] x [molar mass of oleic acid] / [average molar mass of free fatty acids]).

[0078] After lipolysis and before molecular distillation, the free fatty acid content obtained in the composition is between 1% and 45% (m / m), preferably between 28% and 30%.

[0079] In the final composition, the free fatty acid content is less than 45% (m / m), preferably less than or equal to 44%, 43%, 42%, 41%, 40%, 39%, 38%, 37%, 36%, 35%, 34%, 33%, 32%, 31%, 30%, 29%, 28%, 27%, 26%, 25%, 24%, 23%, 22%, 21%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2% or 1% (m / m).

[0080] In the composition of the invention, the diglyceride content is between 30% and 52% (m / m), preferably between 40% and 50% (m / m). The total mono- and diglyceride content is between 37% and 62% (m / m), preferably between 45% and 62% (m / m). The monoglyceride content is between 5% and 15% (m / m), preferably between 7% and 13% (m / m). The free fatty acid content is less than 35%, preferably less than 25% (m / m). The water content is less than 1%, preferably less than 0.5% and preferably less than 0.15%, the glycerol content is less than 0.1% (m / m), the other % are essentially made up of triglycerides. The composition obtained comprises at least 10% (m / m) of diglycerides whose sum of the carbons of the fatty acid chains is less than or equal to 30.

[0081] The surfactant functionality of the composition of the invention is evaluated by tensiometry using a drop tensiometer or a Wilhemy plate tensiometer. The method of the present invention allows lowering the interfacial tension between oil and water and its interfacial tension is measured after a thousand seconds of equilibration between water and oil and the results are already shown in Table 1 above.

[0082] The inventors also characterized the solid content by low-field NMR of mixtures of MGLA added with 1%, 2% or 3% (m / m) of the invention and obtained an analysis by mid-infrared spectroscopy (4000-500 cm -1 (figure 1)), the oleo-gelling power in a liquid oil, and the crystallization and melting profile of the composition of the invention by differential scanning calorimetry (scanning speed + / - 5°C / min (figures 2A and 2B)).

[0083] The composition of the invention is used as an ingredient in solid form, for example after cryo-crystallization, in liquid form or in diluted form in a solvent such as water or fats and in different applications and food compositions with the usual ingredients of this food composition, in particular directly introduced into Anhydrous Milk Fat (AMF) or added in the form of a solution in emulsions of the "water in oil" type such as butter, margarine, or fats composed of animal and / or vegetable origin), emulsions of the "oil in water" type such as creams and sauces, ice creams, in particular industrial ice cream or soft ice creams, leavened doughs, puff pastry leavened doughs, puff pastry, shortcrust pastry, shortcrust pastry, bakery products, jams and jellies, fillings for pastries and Viennese pastries,Bavarian mousses and / or chocolate mousses, cereal-based preparations, cheese specialties such as cream cheeses or cheeses, cocoa butter-based compositions, such as chocolate bars, chocolate creams, ganaches and pralines or any other food product usually incorporating an emulsifier or any component having surface-active properties of an emulsifier.,

[0084] The present invention also relates to food compositions incorporating the composition of the invention and called "yellow paste compositions", such as madeleines, cakes, brioches, muffins, sponge cakes or Savoie cakes, but also foods for infants and young children, in particular rusks, biscuits, dietetic compositions, food supplements or nutrient compositions. Example 2: Preparation of a cream composition

[0085] The production of a composition of a UHT dairy cream with a fat content ranging from 30 to 40% and a culinary UHT dairy cream with a fat content (MF) ranging from 10% to 30% is carried out. The state-of-the-art additive (V4), used for the tests, is the product Palsgaard DMG291 ® with a monoglyceride content of 95%.

[0086] The two cream compositions in Table 2 are considered in the different tests for creams with + / - 35% fat. Table 2:

[0087] The cream composition with + / - 35% fat is obtained by the recombination of MGLA (identical in both compositions) and water in a U HT process with a two-stage homogenization step, with pressures of 30 and 10 bars followed by a 4-second heat treatment at 140°C.

[0088] The whipping capacity and stability of the cream composition during whipping (resistance to slicing / phase inversion) is evaluated according to the following protocol: The samples of 35% fat cream compositions with or without the addition of the composition of the invention or the additive of the state of the art at different dosages are stored at 4°C for one week after manufacture and before evaluation.

[0089] The samples to be evaluated are taken directly from the chamber at 4°C. A density measurement is first carried out on the liquid cream. Then, 500 grams of the cream are weighed and poured into a bowl for a "Dito Sama" type mixer. An 18-thread whisk is used for whipping the cream and monitoring its stability. Whipping is first started at speed 10 for the first 30 seconds, then brought to speed 12 (maximum speed) for the remainder of the evaluation, which lasts a total of 10 minutes.

[0090] The whipping time of the cream and the evolution of its stability (viscosity, cutting / phase inversion) are then evaluated over the whole of these 10 minutes. cream density measurement is again carried out at the overrun time and at the phase inversion time (cream stability).

[0091] Figure 3A represents the whipping time and the evolution of the stability of the creams during the 10 minutes of whipping for the options studied (35% MG cream of composition #1, 35% MG cream of composition #1 + 0.5% of the composition of the invention (C6), 35% MG cream of composition #1 + 0.28% of the additive of the state of the art (V4), 35% MG cream of composition #1 + 1% of the composition of the invention (C6) and 35% MG cream of composition #1 + 0.55% of the additive of the state of the art (V4).

[0092] The ability of the composition of the invention to prevent phase inversion during this whipping period constitutes an inherent characteristic of the ingredient, completely unexpected and very differentiating compared to the additive of the state of the art as used in the tests.

[0093] Figure 3B shows the whipping time and the evolution of the stability of the creams during the 10 minutes of whipping for the following options studied (35% MG cream of composition #2 + 1% of the composition of the invention (C6) and 35% MG cream of composition #2 + 0.55% of the additive of the state of the art (V4)).

[0094] It is found that, even if a phase inversion cannot ultimately be avoided with the composition of the invention, it allows a significant improvement in the stability of the cream during whipping compared to a composition containing the additive of the state of the art (V4).

[0095] The stability of 35% fat liquid creams is assessed according to the following protocol: The creams are stored in transparent containers at a temperature of 4°C for a period equivalent to 4 months. The stability or separation of the fatty and aqueous phases is assessed visually and measured in cm (thickness of the translucent area at the bottom of the container).

[0096] After 4 months of storage at 4°C, creams with 35% fat containing 1% of the composition of the invention (C6) or 0.55% of the additive of the state of the art (V4) have physical stability identical to the reference cream.

[0097] The stability of the foams (obtained from 35% fat creams) over time is evaluated according to the following protocol: The 35% fat creams are mixed in the Dito Sama ® robot with an 18-thread whisk until a foam is obtained. The density of the foam is then measured at time T0 and after 30 minutes to see if the foam varies in stability. The test results are presented in Table 3 below.

[0098] The foam obtained from the 35% fat cream prepared with the composition of the invention has a stability over time identical to the other two compositions but with a lower density. The foam is smoother, shinier and whiter. Table 3

[0099] The following two cream compositions from Table 4 are considered in the different tests for creams containing 20% ​​fat: Table 4

[0100] These 20% fat creams are obtained by a U HT process with a homogenization step under a pressure of 20 bars followed by a heat treatment of 4 seconds at 140°C.

[0101] The addition of the composition of the invention (C6) at a rate of 2% in a cream with 20% fat which includes a starch-type structuring agent allows the cream to foam in a time of 3 minutes when the same cream, without the composition of the invention, remains liquid during the 10 minutes of testing (same protocol as for creams with 35% fat). Similarly, the foamed cream remains stable during the 10 minutes of testing (no phase inversion observed during the duration of the test). From an organoleptic point of view, the food product incorporating the composition of the invention (C6) has a profile similar to the reference composition. Example 3: Water / oil type emulsions with a MG content ranging from 20 to 60%:

[0102] The following compositions of reduced-fat butters with 20% Fat (MF) from Table 5 are considered in the various tests: Table 5

[0103] The state-of-the-art additives Palsgaard DMG291 / 298 ® have a monoglyceride content of 95%.

[0104] DMG 291 and 298 (0.6%) are replaced by 1.2% of the composition of the invention (06). The fat is pre-emulsified with the aqueous phase before passing through a circuit comprising a scraped surface exchanger and a mixer. The samples obtained are analyzed using a texturometer to evaluate their firmness, as well as by Nuclear Magnetic Resonance (NMR) to define the size distribution of the globules in the emulsion.

[0105] A sensory evaluation with 5 judges is also carried out to describe the impact of the composition of the invention on the organoleptic profile and texture of the food product obtained. The results are presented in Tables 6 and 7. The composition of the invention (C6) shows that it is possible to replace the two additives typical of the products of the state of the art and to give the food product obtained a texture, if not exactly similar to the reference, firmer, smoother in the mouth without negatively impacting its taste. Table 6 Table 7 The following compositions from Table 8 are considered in the various tests of fat content reduction and elimination of additives from the state of the art in products with 60%-70% fat: Table 8

[0106] The food fat of the example is pre-emulsified with the aqueous phase before passing through a circuit comprising a scraped surface exchanger and a mixer. It is added to the composition of the invention at a rate of 0.25% and 0.5% in order to reduce the total fat content of the initial material, without using additives from the state of the art.

[0107] The samples obtained are analyzed by texturometer to evaluate their firmness, as well as by NMR to define the size distribution of the globules of the emulsion. A sensory evaluation with 5 judges is also carried out to describe the impact of the composition of the invention on the organoleptic profile and texture of the food product obtained. The results are presented in Table 9.

[0108] Table 9 Example 4: Soft Ice type ice cream:

[0109] The areas of development of the application of the composition of the invention of Soft Ice Cream are as follows: reduction of additives, functional gains and reduction of the general fat content in the food composition obtained. The properties evaluated on the Soft Ice type ice cream, for each area of ​​development, are as follows: the rate of expansion, the melting speed as a function of time and the texture of the food product obtained. The typical recipes used for the comparative tests are presented in Table 10 Table 10

[0110] The overrun rate corresponds to the quantity of air mixed into the ice (liquid) mixture during the churning operation. The overrun rate (Tf) is calculated as follows (Weight of the mix / weight of ice) -1) x 100 expressed in %. The values ​​observed for the different tests are presented in Table 11 Table 11

[0111] Composition #2, with a dosage of 1% of the composition of the invention, makes it possible to increase the overrun rate by a value of 24% compared to a reference food composition prepared without the composition of the invention.

[0112] The melting rate is evaluated according to the following protocol: A plastic funnel is filled with ice at the outlet of the machine, is weighed (define the mass of ice) and then placed in a Berlin so that it is in a suspended position. The whole thing is placed in an oven at 30°C for 15 minutes. The mass of liquid recovered in a container (a Berlin) is used to define the loss expressed in percent and related to the melting rate. The values ​​observed for the different tests are presented in Table 12. : Table 12:

[0113] Composition #2, with a dosage of 1% of the composition of the invention, makes it possible to reduce the melting rate by 25% compared to a reference food composition. The evaluation of the texture of the food composition obtained is carried out sensorially with a panel of 11 judges. Table 13 Example 5: Industrial ice cream type ice cream:

[0114] An industrial ice cream type ice cream containing dairy fat and the state-of-the-art additive was identified to assess the quality of composition of the invention. The recipe presented in Table 14 is composed as follows: Table 14

[0115] This recipe is added or not to the composition of the invention dosed at a rate of 0.36% and 1% or their equivalent in additive of the state of the art at dosages of 0.2% (value of the reference recipe) and 0.55%.

[0116] The areas of development for the application of the composition of the invention in industrial ice cream type ice creams are as follows: reduction of additives, functional gains, reduction of the general fat content in the food composition obtained and texture of the food product obtained. The properties evaluated on industrial ice cream type ice creams, for each area of ​​development, are as follows: the overrun rate obtained, the melting rate as a function of time, melting rate according to the temperature and time cycles and the texture.

[0117] The composition of the invention dosed at 0.36% makes it possible to obtain a rate of expansion equivalent to that of the reference recipe which contains the additive of the state of the technique dosed at 0.2%. When dosed at 1%, and as shown in Figure 4, the composition of the invention allows a significant increase in the overrun rate with a value 42% higher than the reference recipe.

[0118] The melting rate is evaluated according to the following protocol: The ice cream is packaged in the form of 90 ml ice cream sticks. The ice cream sticks are placed in a freezer at -24°C after demolding. The melting rate test is carried out at 24 hours, 1 week and 4 weeks after manufacture. An ice cream stick is placed on a grid, above a collection tray, in an oven at 25°C. The ice cream stick is weighed at time T0. The collection tray is weighed every 15 minutes for 90 minutes. The results are expressed through the weight loss during the test and as a function of the freezing time as well as through the total weight loss during the same test / freezing period.

[0119] After 4 weeks of freezing, the composition of the invention dosed at 0.36% in the ice cream makes it possible to obtain a melting profile similar to the reference recipe. A dosage of the composition of the invention at 1% in the same ice cream makes it possible to reduce the melting rate and the total weight loss compared to the reference recipe. The melting of industrial ice cream type ice cream is more homogeneous with the composition of the invention than with the use of the additive of the technique which gives a piecewise melting. As shown in Figures 5A, 5B, 6A and 6B this experiment highlights a different structure / crystallization in the composition of the invention.

[0120] To measure the melting rate as a function of temperature and time cycles, a protocol similar to that applied in the previous point has the following variation: the test is carried out over a period of 5 weeks. Each week, an ice cream stick is removed from the freezer at -24°C for a period of 15 minutes so that the temperature rises to -14°C (simulating the use of a box of ice cream sticks in everyday life). The ice cream stick is then placed back in the freezer at -24°C for 24 hours before carrying out the melting test according to the protocol described in the previous point. This operation is repeated every week for 5 weeks.

[0121] The composition of the invention dosed at a rate of 1% in industrial ice cream type ice cream makes it possible to obtain a melting profile completely different from the reference recipe, but also from its equivalent dosage to the additive of the state of the art. The application of temperature cycles does not affect the melting profile of the recipe containing the composition of the invention. As in the previous test, we observe in Figure 7 that the melting is advantageously slower, progressive and homogeneous.

[0122] A test was conducted with 4 judges on a reference recipe in chocolate version and the same recipe containing 1% of the composition of the invention. Unanimously, the two recipes were judged to be different, with a preference for the food composition containing the composition of the invention. This was highlighted for its following characteristics: slower melting speed, silkier texture, more coating, longer finish, more aromatic / tasty power. The reference recipe is more watery, with a more pronounced cold sensation and faster melting, leaving no residue in the mouth.

[0123] Furthermore, the application of the composition of the invention at a rate of 1% allows a systematic reduction in the churning time compared to that observed with a recipe, without the composition of the invention and containing or not the additive of the state of the art. This reduction in production time amounts to a minimum of 10% with an identical impact on the energy reduction and CO2 emissions linked to the manufacture of ice cream, as well as an increase in productivity of the same order. Example 6: Whipped chocolate ganache:

[0124] The areas of development of the composition of the invention for application in a chocolate ganache are as follows: Reduction of additives, and functional gains in the food composition obtained. The properties evaluated on the ganache, for each area of ​​development, are as follows: the capacity to overwhelm, the texture, the stability of the ganache over time and the appearance of the device before assembly.

[0125] The following recipes from Table 15 are considered for the various tests on whipped chocolate ganache: Table 15

[0126] The photos in figures 8 and 9 illustrate the aspects evaluated at the level of the ganache before assembly and after assembly.

[0127] Before assembly (Composition #3 on the left vs #2 on the right in Figure 8), when leaving the chamber at 4°C, we can see that composition #3 is completely solid while composition #2 remains supple and creamy, much easier to work with. Composition #2 allows the cream to foam, giving a smooth texture that is easy to pipe. The same is true for the composition containing the additive of the prior art, even if the ganache's resistance over time is slightly inferior to the composition of the invention. Without an additional ingredient with texturizing capacity, the ganache based on composition #1 does not meet the objectives of a smooth ganache; it breaks very quickly when whipped. In Figure 9, we find composition #3 on the left, composition #1 in the middle and composition #2 on the right.

[0128] Furthermore, an organoleptic evaluation by 10 judges showed that composition #2 showed a longer texture in the mouth, with a coating effect and a more pronounced chocolate taste than compositions #1 and #3. Example 7: Industrial cake and brioche containing the state-of-the-art additive and milk fat

[0129] The areas of use for the composition of the invention for application in cakes or brioches are as follows: reduction or even elimination of additives, reduction of the total fat content, improvement of shelf life and functional gains in the food composition obtained. The properties evaluated, for each axis of valorization, are the following: morphology (density + symmetry (dome shape)) of the food composition obtained, mechanical properties of the crumb by the penetrometer method (evaluation of firmness / elasticity), color appearance of the crumb, water content by the gravimetric method for the total water content and the measurement of Aw for the free water content and evaluation of staling over time: (measurement of total water content, Aw and firmness). The recipes used for the evaluation of Cakes are presented in Table 16 and the recipes used for the evaluation of Brioches are presented in Table 17. Table 16 Table 17 Test protocols: L Density of the cake or brioche:

[0130] Cut the dome of the cake or brioche if it is rounded, or even to a thickness of 1 cm if the cake / brioche is flat or hollow. Mark the center of the cake or brioche. Align the center of the cake / brioche with that of a 6 cm cookie cutter. diameter and 3 cm in height. Push the cutter into the cake / brioche to remove a cylindrical element and cut off the excess. Weigh the resulting cylinder. The density is calculated by the ratio between the weight of the cake / brioche and the volume of the cutter. Repeat the operation on 10 different cakes / brioches. II. Symmetry index:

[0131] Cut the cake or brioche lengthwise, aligning it with the middle of the two widths. Measure the height of the cake or brioche at % (B), 1 (C) and % (D) of its length. The symmetry index is calculated as follows: Is = 2xC - B - D. If Is > 1, the cake / brioche is rounded, if Is < 1, the cake / brioche is hollow and if Is = 1, the cake / brioche is flat. III. Crumb texture (Firmness / elasticity):

[0132] Cut two 1.5 cm slices on either side of the center of the cake or brioche. Place them flat on top of each other to perform the texturometer test (3 cm thick). Perform the measurement on a TA.XT Plus type device from Stable Micro System with the following settings: Mode: Measure Force in Compression Option: Hold until Time Pre-Test Speed: 1.0 mm / s Test Speed: 1.0 mm / s Post-Test Speed: 10.0 mm / s Strain: 25% Time: 60 seconds Trigger Type: Auto - 5g Tare Mode: AutoData Acquisition Rate: 200pps Use probe: AACC 36mm Cylinder Probe with radius* (P / 36R) Load cell: 5 kg

[0133] Two parameters are evaluated: the firmness and elasticity of the product, or its ability to return to its original shape. Firmness is the maximum force applied (in g) to exert a deformation equivalent to 25% of the sample height. Elasticity is the ratio between the force applied at 60s of testing (F60) and the maximum force (Fmax), expressed in percent. The closer the value is to 100%, the more elastic the product. The measurement is repeated on 10 different cakes or brioches. The curves obtained are shown in Figure 10. IV. Crumb color

[0134] The crumb color is evaluated using L*a*b* parameters measured using a Konica Minolta CR-5 ® colorimeter. The measurement is carried out on the second 1.5 cm slice taken from the center of the cake or brioche. The measurement is repeated on 10 different cakes or brioches. V. Water content of the crumb

[0135] The water content is assessed on the second 1.5 cm slice taken from the center of the cake or brioche. A slice is weighed, placed on a tray, placed in an oven at 102°C for 3 hours and then weighed again. The water content (%) is calculated using the following formula: (weight T0 - weight 3h) / weight T0) * 100 and the measurement is repeated on 10 different cakes or brioches. VI. Measurement of Aw (free water content)

[0136] The water content is assessed on the third 1.5 cm slice taken from the center of the cake or brioche. The sample is taken from the slice using a 35 mm diameter cutter. A 0.5 cm slice is cut from the resulting cylinder and placed in the sample holder provided for the measurement. The Aw measurement is carried out using the Novasina Labtouch® equipment according to the operating mode linked to the device. VII. Assessment of staling

[0137] The cakes / brioches are packed in plastic bags, partially vacuum-packed and heat-sealed, after manufacture and when they have returned to room temperature of 20°C and stored at 20°C. The measurement of Aw of total water content and firmness is carried out after 24 hours, 48 ​​hours, 72 hours and 1 week. Application of the composition of the invention in an Industrial Cake from a first distributor

[0138] The reference recipe (503) of the distributor with 0.5% of the state-of-the-art additive is evaluated compared to the same recipe containing the composition of the invention at a dosage of 0.9% (504). The tests conducted on these two compositions are presented in Table 18 and give the following results. Table 18

[0139] At identical total water content and Aw, a lower firmness of the recipe containing the composition of the invention can be observed (41% less force to be applied to the recipe containing the composition of the invention compared to the reference, to obtain the same deformation). The densities are identical in the measurement but a visual evaluation clearly shows that the recipe with the composition of the invention takes up more volume in the cardboard tray than the reference recipe containing the additive of the state of the art (identical dough weight before cooking). As shown in Figure 11, the composition of the invention therefore makes it possible to obtain a larger and softer cake compared to the reference recipe, as well as the reduction and / or elimination of additives typical of the state of the art.

[0140] The reference recipe (488 / 490) with 0.5% of the state-of-the-art additive is evaluated compared to the same recipe containing the composition of the invention at a dosage of 1.8% (489 / 491). The tests conducted on these two compositions and presented in Table 19 give the following results. Table 19

[0141] At identical total water content and Aw, a lower firmness of the recipe containing the composition of the invention can be observed (38% less force to be applied to the recipe containing the composition of the invention compared to the reference, to obtain the same deformation). The density of the recipe containing the composition of the invention is 10% lower than the reference recipe. The composition of the invention makes it possible to obtain a larger and softer cake compared to the reference recipe containing the additive of the state of the art as well as the reduction and / or elimination of additives typical of the state of the art.

[0142] The industrial cake compositions are considered in the following different tests. The reference recipe (464 / 480) with 0.5% of the state-of-the-art additive is evaluated compared to the same recipe containing the composition of the invention at a dosage of 1.8%, and a net reduction in fat of 3% (465 / 481). The tests conducted on these two compositions give the following results presented in Table 20. Table 20 Considering a slightly higher total water content and Aw, a lower firmness of the recipe containing the composition of the invention can be observed (6% less force to be applied to the recipe containing the composition of the invention compared to the reference, to obtain the same deformation). The density of the recipe containing the composition of the invention is 11.5% lower compared to the reference recipe. A tendency towards a domed dome is also observed in the cakes containing the composition of the invention. Despite a net reduction of 3% in fat, the composition of the invention makes it possible to produce a cake whose volume is greater than the reference recipe, containing the additive of the state of the art, with more softness and a domed dome.Overall, as shown in Figure 11 (on the left the composition of the invention - on the right, the additive of the state of the art), these tests show that the use of the composition of the invention makes it possible to bring more volume to the cake, with a rounded dome and more softness (or less firmness) compared to the same recipe containing the additive of the state of the art. The reduction in fat is. possible as well as the reduction and / or elimination of additives typical of the state of the art. Application of the composition of the invention in the brioche of a second distributor

[0143] The brioche compositions are considered in the following different tests. The reference recipe (505) with 0.5% of the state-of-the-art additive is evaluated compared to the same recipe containing the composition of the invention at a dosage of 1.8% (506). The tests conducted on these two compositions are presented in Table 21 and give the following results. Table 21

[0144] The above results show that the composition of the invention dosed at 1.8% in the recipe allows the replacement of the additive of the state of the art dosed at 0.5% without affecting the characteristics of the finished product.

[0145] The brioche compositions are considered in the following different tests. The reference recipe (470 / 486) with 0.5% of the state-of-the-art additive is evaluated compared to the same recipe containing the composition of the invention at a dosage of 1.8%, and a net reduction in fat of 3% (471 / 487). The tests conducted on these two compositions give the following results in Table 22. Table 22

[0146] Considering a higher total water content and an almost identical Aw, we can observe a lower firmness of the recipe containing the composition of the invention (60% less force to be applied to the recipe containing the composition of the invention compared to the reference, to obtain the same deformation). No impact on the density is observed during these tests.

[0147] The density measurement does not allow to highlight a greater volume of the brioche prepared with the recipe containing the composition of the invention. However, it really allows an increase in volume as shown in the photo of figure 12 (the brioche with the composition of the invention 471 is bigger than the brioche of the state of the art).

[0148] The inventors also observed that, at the same kneading time, the recipe containing the composition of the invention gives a dough that is more elastic, more supple, smoother and easier to work with than that obtained with the additive of the prior art, which is firmer. The dough containing the composition of the invention is more airy, gives more volume when dressed and has better homogeneity with more regular alveolization of the finished product. Example 8: Cosmetic composition

[0149] The cosmetic composition of the invention incorporates by weight (% weight / weight for 100% of the composition) the following phases comprising one or more active ingredients and one or more component(s) used as suitable cosmetic vehicle(s), support(s) or diluent(s): Phase A1: 7% glycerin, 0.15% adenosine, 0.3% caprylyl glycol and 1.6% of the composition of the invention to generate a phase A1 which is heated to 65°C; Phase A2: 34% sterile and demineralized water; Phase B: 0.2% xanthan gum, 0.8% polyacryloyldemethyl taurate, 0.3% sodium hyaluronate and 0.2% hydrolyzed hyaluronic acid; Phase C: 0.8% of a mixture of polyacrylamide and iso-paraffin; Phase D: 1% pentarythrityl tetraethylhexonoate; Phase E: mixture of 10% ascorbic acid, 20% sterile and demineralized water and 5.9% potassium hydroxide, obtained after complete solubilization of the ascorbic acid, Phase F1: mixture of 5% ethanol, 0.45% salicylic acid and an optional active agent, obtained after complete solubilization of the salicylic acid and the active agent, and Phase F2: 12% silicones and 0.3% perfume.

[0150] The cosmetic composition is obtained by introducing phase A2 into phase A1, cooling the mixture to room temperature, introducing phase B into the mixture to obtain gelation, introducing phases C and D, dispersing until a homogeneous phase is obtained followed by introducing phases E, F1 & F2 into the mixture. Example 9: Pharmaceutical composition

[0151] The pharmaceutical composition of the invention incorporates by weight (% weight / weight for 100% of the composition) the following phases comprising one or more active ingredients and one or more component(s) used as suitable pharmaceutical vehicle(s), carrier(s) or diluent(s): Phase A: 40% of the oil phase consisting of a mixture of coconut, almond, jojoba and avocado oils (optionally incorporating an active agent) as well as 5% of the composition of the invention; Phase B: Aqueous phase consisting of 50% sterile and demineralized water; Phase C: a mixture consisting of 1% collagen hydrolyzate, 1% xanthan gum, 1% allantoin and 1% coconut powder and Phase D: 0.5% of a preservative (mixture of alcohol, salicylic acid, glycerin and ascorbic acid) and 0.5% of a mixture of essential oils.

[0152] In the preparation of the pharmaceutical composition, phases A and B are heated separately to a temperature of about 70°C, before being mixed, followed by addition to the mixture of Phase C and dispersion to form a homogeneous composition which is cooled to 30°C and a final addition of Phase D and cooling to room temperature.

Claims

Claims 1. Composition of a milk fat, characterized in that it comprises triglycerides, between 30% and 70% (m / m) in mono and diglycerides of fatty acids, between 20% and 60% (m / m) in diglycerides, between 5% and 15% (m / m) in monoglycerides and less than 45% (m / m) in free fatty acids calculated relative to the value of 100% (m / m) of the composition and comprises at least 10% (m / m) of diglycerides of which the sum of the carbons of the fatty acid chains is less than or equal to 30.

2. The composition according to claim 1, the water content of which is less than or equal to 1% (m / m), preferably less than or equal to 0.5% (m / m), and the glycerol content is less than or equal to 0.1% (m / m), calculated relative to the value of 100% (m / m) of the composition.

3. The composition according to claim 1 or 2, the % of monoglycerides and diglycerides of which is between 45% and 60% (m / m), calculated relative to the value of 100% (m / m) of the composition.

4. The composition according to any one of the preceding claims 1 to 3, the free fatty acid content of which is less than or equal to 35% (m / m), preferably less than or equal to 20% (m / m), calculated relative to the value of 100% (m / m) of the composition.

5. The composition according to any one of the preceding claims, present in a liquid state, either in its pure form, or in solution in fatty matter or in solution in a water-in-oil type emulsion or an oil-in-water type emulsion.

6. The composition according to any one of the preceding claims 1 to 4, present in a pasty state or in a solid state.

7. Food composition, comprising the composition according to any one of the preceding claims 1 to 6.

8. The food composition according to claim 7, selected from the group consisting of food compositions in the form of emulsions, inverse emulsions and double emulsions.

9. The food composition according to claim 7 or 8, in which the emulsion is of the oil-in-water type.

10. The food composition according to claim 9, selected from the group consisting of creams and sauces.

11. The food composition according to claim 7 or 8, in which the emulsion is of the water-in-oil type.

12. The food composition according to claim 11, chosen from the group consisting of spreads, such as butter or margarine or other spreads composed of fats of animal and / or vegetable origin.

13. The food composition according to any one of the preceding claims 7 or 8, chosen from the group consisting of ice creams, in particular industrial ice creams or soft ice creams, leavened doughs, puff pastry doughs, puff pastry doughs, shortcrust pastry doughs, shortcrust pastry doughs, bakery products, fresh doughs and precooked fresh doughs, potato gnocchi, cereal-based preparations, quick-cooking rice, fruit and vegetable spreads, jams and jellies, fillings for pastries and Viennese pastries, Bavarian mousses and / or chocolate mousses, cheese specialties, such as cheese creams or cheeses, cocoa butter-based compositions, such as chocolate bars, chocolate creams, ganaches and pralines.

14. The food composition according to claim 7 or 8, which is a yellow paste food composition chosen from the group consisting of madeleines, cakes, brioches, muffins, sponge cakes and Savoie cakes.

15. The composition according to claim 7 or 8, which is a food composition for infants and young children, in particular chosen from the group consisting of rusks and biscuits, dietary compositions, food supplements or nutrient compositions.

16. A cosmetic composition comprising a suitable cosmetic vehicle, carrier or adjuvant and the composition according to any one of the preceding claims 1 to 6.

17. A pharmaceutical composition comprising a suitable pharmaceutical vehicle, carrier or adjuvant and the composition according to any one of the preceding claims 1 to 6.

18. Process for obtaining a composition of dairy origin, preferably the composition according to any one of claims 1 to 6, comprising an enzymatic hydrolysis of an animal fat, preferably a milk fat, by a lipase, dissolved in water and the lipase content of which is between 0.1% and 3% by weight of the fat, followed by centrifugation and evaporation under vacuum to remove the aqueous phase from the composition and obtain a maximum residual water content of 0.5% by weight, followed by one or more step(s) of a method for reducing the % of free fatty acids in the composition.

19. The method of claim 18, wherein the milk fat is butter, anhydrous milk fat (AMF) or anhydrous milk fat fraction (AMF).

20. The method of any preceding claim 18 or 19, wherein the enzyme is a triacylglycerol lipase.

21. The method according to any one of the preceding claims 18 to 20, wherein the method of reducing the % of fatty acids in the composition is selected from the group consisting of deodorization, distillation, fractional crystallization and / or molecular distillation (Short Path).

22. The method according to any one of the preceding claims 18 to 21, in which the method of reducing the % of fatty acids in the composition is molecular distillation (Short-Path).

23. The process according to claim 21 or 22, wherein the molecular distillation is carried out under vacuum and at a temperature between 145°C and 195°C.

24. The process according to claim 23, wherein the molecular distillation is carried out under vacuum at a maximum pressure of 0.05 mbar.

25. The method according to any one of the preceding claims 18 to 24, characterized in that it further comprises one or more drying steps.

26. Use of the composition according to any one of the preceding claims 1 to 6, in a surface treatment of citrus fruits, melons, bananas, papayas, mangoes, avocados and pomegranates, as a carrier for fat-soluble colorants and antioxidants, as a carrier for food enzymes or as a carrier for table sweeteners, in the form of tablets.

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