Composition of dairy-derived fat

Abstract

The present invention belongs to the field of agricultural foods and relates to a novel composition of dairy-derived fat, said composition having novel and advantageous properties. The present invention further relates to a process for obtaining the composition of the invention and to its use in the field of agricultural foods, cosmetics and pharmaceuticals.

Description

Technical Field

[0001] This invention belongs to the field of agro-food and relates to a novel composition of dairy-derived fats, which has novel and advantageous properties. The invention further relates to a method for obtaining the composition of the invention and its use in the fields of agro-food, cosmetics, and pharmaceuticals.

[0002] Technical Background of the Invention

[0003] In the context of current food consumption, consumers are paying increasing attention to healthy products with ingredient lists that are as simple as possible and free of food additives.

[0004] Therefore, the agricultural industry designs and provides products with the highest proportion of naturally sourced ingredients and limits or eliminates synthetic additives.

[0005] Synthetic additives are obtained by hydrolysis of animal fats and products or vegetable oils (especially from palm oil, soybean oil, olive oil, cottonseed oil, rapeseed oil, sunflower oil, etc.). These synthetic additives are plant-based emulsifiers composed of monoglycerides and diglycerides of dietary fatty acids, which are used as emulsifiers, coating agents, gelling agents, and supporters for colorants. Background Technology

[0006] US Patent Application US 2018 / 146691-A1 describes a method comprising: hydrolyzing triglycerides of vegetable oil 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 eliminating 20% ​​to 100% of the free fatty acids formed by deodorization, distillation or molecular distillation (short-path) at a temperature between 150°C and 210°C.

[0007] However, the patent application only describes a method for processing plant-derived fats, which are known to have specific fatty acid characteristics that are very different from those of animal-derived fat compositions, more particularly milk, and does not suggest that a person skilled in the art apply one or more steps of the method to another fat composition, more particularly animal fat.

[0008] Enzyme-modified cheese and enzyme-modified dairy ingredients containing milk fat treated with lipases are known to be used to impart significant cheese flavor characteristics for flavoring cheese specialties, sauces, snacks, etc.

[0009] Therefore, such products are obtained from milk fat, where the triglycerides are hydrolyzed to release the short-chain free fatty acids responsible for the flavor characteristics of cheese; however, this is not desirable in most food applications.

[0010] The treatment of lipolytic vegetable oils to obtain functional fats is described in the work of Aurelie Monié et al. (Food Chemistry, Vol. 369, 130870 (2022), LWT 137, 110405 (2023) and Food Research International, 112473 (2023)). In the authors’ described method, known liquid vegetable oils are treated by enzymatic lipolysis of triglycerides, and the resulting emulsified compositions are intended to be incorporated into novel food compositions such as ice cream or cakes to obtain so-called “clean label” compositions.

[0011] Véronique Fournier’s 2004 work at the University of Laval in Quebec on the production of monoglycerides and diglycerides (MDG) from milk fat (in French, MGL for Matière Grasse laitière) and its fractions via enzymatic glycerol degradation describes the production of monoglycerides and diglycerides of fatty acids by treating milk fat with the addition of glycerol.

[0012] The publication by Tiankui Yang et al. (Journal of American Oil Chemist Society, Vol. 81; No. 10 (2004)) describes a method for producing diacylglycerols from milk fat (butyric acid milk in this case), which produces a mixture of acylglycerols containing diacylglycerols, monoacylglycerols and triacylglycerols by glycerol decomposition followed by molecular distillation (short-path).

[0013] Patent application EP 205519-A1 describes a method for producing dairy ingredients with reduced saturated fatty acids, wherein milk fat is subjected to one or more crystallization fractionation steps, followed by one or more enzymatic transesterification steps, followed by one or more new fractionation crystallization steps or followed by one or more molecular distillation fractionation steps.

[0014] However, patent application EP 205519-A1 specifies that for an effective reaction to occur, the water content of the reaction medium must be very low, i.e., less than 0.1%. This leads to rapid re-esterification of free fatty acids (FFA) on the glycerol functional groups generated from diglycerides (DAG), and consequently, recombination of fatty acids in triglycerides. Therefore, this method cannot generate free fatty acids (FFA), nor can it generate diglycerides (DAG) or monoglycerides (MAG).

[0015] Purpose of the invention

[0016] The object of this invention is to provide a novel composition having novel and advantageous properties, and a method for obtaining the composition, which does not have the disadvantages of the prior art.

[0017] The present invention is more particularly aimed at obtaining compositions that have novel and advantageous properties and are of natural origin, preferably mainly or even more preferably of 100% dairy source and therefore free of so-called synthetic additives.

[0018] A preferred object of the present invention is to obtain a non-hydrogenated composition that does not contain palm oil.

[0019] This invention also aims to provide a method for obtaining the compositions of the invention, which is substantially or entirely enzymatic and physical, and more particularly, a method that does not require the addition of glycerol, chemical solvents other than water, or chemical catalysts. In practice, such methods or such components may affect the quality, sensory characteristics, and / or microbiological quality of the compositions of the invention and food compositions incorporated therein.

[0020] A further objective of this invention is to obtain a novel composition having novel and advantageous functional properties, capable of reducing the interfacial tension between water and oil, and advantageously improving the texture properties of food compositions incorporated therein, and also suitable for non-food applications, more particularly cosmetic and pharmaceutical applications.

[0021] Another object of the present invention is to obtain partial or complete substitutes for fats in cosmetic, pharmaceutical or food compositions or food compositions, preferably in the form of emulsions, reverse emulsions and double emulsions, particularly compositions such as water-in-oil or oil-in-water compositions, which contain compositions having the characteristics of the present invention without altering the final technical and sensory characteristics of the obtained cosmetic, pharmaceutical or food product, or on the other hand, to improve the technical and / or sensory characteristics compared to cosmetic, pharmaceutical or food compositions.

[0022] The ultimate objective of this invention is to improve the properties of food compositions incorporating the dairy sources of this invention and having novel and advantageous characteristics, such as the sensory properties of the obtained food compositions, and more particularly to improve texture, prevent phase inversion, improve swelling, or reduce liquefaction of the food compositions. Summary of the Invention

[0023] This invention relates to a composition having novel and advantageous properties, comprising non-hydrogenated fats and advantageously without the addition of palm oil, more particularly animal-derived fats, and more particularly milk fats rich in monoglycerides and diglycerides 20, wherein the content of monoglycerides and diglycerides of fatty acids is between 30% and 70% (w / w), wherein the content of diglycerides is between 20% and 60% (w / w), and the content of monoglycerides is between 5% and 15% (w / w), wherein the content of free fatty acids is less than 45% (w / w), 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%, or 20%, and the composition contains at least 10% (w / w) of diglycerides whose fatty acid chain has a total carbon sum of less than or equal to 30. According to the present invention, the remaining element used to form a 100% (w / w) composition is triglycerides.

[0024] The content of glycerides in the compositions of the present invention is determined by methods known to those skilled in the art, which combine gas chromatography-mass spectrometry and quantitative detection by flame ionization detector.

[0025] Preferably, the composition of the present invention further has one or more of the following characteristics:

[0026] - The water concentration is less than or equal to 1% (w / w), preferably less than or equal to 0.5% (w / w).

[0027] - The glycerol content is less than or equal to 0.1% (w / w), calculated relative to 100% (w / w) of the composition.

[0028] - The percentage of monoglycerides and diglycerides is between 45% and 60% (w / w).

[0029] - The free fatty acid content is less than or equal to 35% (w / w), preferably less than or equal to 25% (w / w), but preferably not zero, because the reduction in free fatty acid content provides flavor and advantageous and unexpected sensory properties to the food composition incorporated therein, and the remaining components for obtaining 100% (w / w) of the composition of the present invention are triglycerides, and

[0030] - For rapeseed oil-in-water systems, the interfacial tension is between 13 mN / m and 20 mN / m, and the oil contains greater than 0.0001% to 5% (w / w) of the composition of the present invention.

[0031] The compositions of the present invention can be in different states, depending on their storage temperature or their incorporation into other food, cosmetic or pharmaceutical ingredients.

[0032] More specifically, the compositions of the present invention may be present in a liquid, a paste, or a solid (in powder form), and may be incorporated into food compositions, either in pure form or as a solution in fat or any other fat (animal, plant, or synthetic) or as a solution in an emulsion such as a water-in-oil emulsion or an oil-in-water emulsion, together with other commonly used ingredients of food, cosmetic, or pharmaceutical compositions.

[0033] The liquid composition of the present invention can also be processed by one or more steps aimed at obtaining the dry form of the composition of the present invention, such as by one or more freeze crystallization or spray drying steps when the composition is diluted in an oil-in-water emulsion, for example to obtain a powdered product that can be more readily used in the preparation of certain solid and / or liquid cosmetic, pharmaceutical or food compositions.

[0034] This invention also relates to food compositions that, in addition to the usual ingredients of food compositions, incorporate animal-derived compositions of this invention in various paste, solid, or liquid states, particularly food compositions in which prior art plant emulsifiers can typically be incorporated, and more particularly dairy-derived food compositions in solution form within an emulsion, such as water-in-oil emulsions (like butter, margarine, or complex fats of animal and / or plant origin), oil-in-water emulsions (like cream and sauces), ice cream or soft-serve ice cream, yeast dough, yeast puff pastry, puff pastry, and bread products (such as toast). The invention relates to food compositions incorporating the compositions of the invention and referred to as “yellow dough compositions”, such as madeleines, cakes, brioche, muffins, fruit and vegetable spreads, fillings for pastry products and Viennese pastries, jams and jellies, mousses and Bavarian cream and / or chocolate mousses, cheese-based products (such as cheese cream or cheese), and compositions containing cocoa butter (such as chocolate bars, chocolate cream, ganache and praline). The invention also relates to food compositions incorporating the compositions of the invention and referred to as “yellow dough compositions”, such as madeleines, cakes, brioche, muffins, genoises, or Savoie.

[0035] The present invention further includes food compositions for infants and young children, including bread biscuits and crackers, dietary compositions, food supplements or nutritional compositions.

[0036] The preferred compositions of the present invention are food compositions that exhibit improved sensory and functional properties compared to compositions containing additives with surface-active properties in the prior art, and another subject of the present invention relates to specific sensory, functional, or industrial applications of the compositions of the present invention in each of the food compositions illustrated in the examples.

[0037] The claimed improvements relate to the expansion and stability of cream or mousse, more particularly to improved resistance to slicing and phase inversion; improvements in the texture of water / oil or oil / water emulsions, more particularly to the spreads, and more particularly to a firmer and smoother texture when eaten; improvements in the expansion of soft-serve or industrial ice cream, more particularly to the amount of air present in the liquid mixture, a reduction in the melting rate over time or according to temperature changes, a reduction in fat levels and / or improvements in sensory properties, more particularly to improved coating effects when eaten, improvements in a smooth, oily, silky and / or creamy texture when eaten, improvements in the effect of a lingering aftertaste, improvements in flavor and / or saltiness / umami intensity, and a reduction in the perceptible ice crystal level when eating soft-serve or industrial ice cream, as well as reductions in production time, energy required and / or CO2 emissions, more particularly to centrifugation, when producing this type of product; chocolate ganache. Improvements in expansion and / or lingering aftertaste; improved coating effect during consumption; improved flavor; improved intensity of salty / umami flavor in chocolate; improved softness; improved creaminess, richness, silkiness, ease of processing, or ease of shaping; reduced total fat levels in baked goods, especially cakes and brioche; improved shelf life; improved shape, especially density and / or symmetry (dome shape); improved mechanical properties of breadcrumbs, especially hardness and softness; improved color; improved water (free water) content; reduced aging over time; especially reduced total water content, Aw (available water), and hardness; and improved production efficiency of this type of baked goods, resulting in more pliable, softer, more aerated, smoother, easier-to-process products; larger volume of fillings with better uniformity and more regular pore structure.

[0038] The present invention further relates to cosmetic or pharmaceutical compositions which incorporate the composition of the present invention in addition to a suitable pharmaceutical or cosmetic carrier, support or adjuvant, because the composition of the present invention has surface-active properties that can be used for the formulation and preservation of emulsions.

[0039] Alternatively, the compositions of the present invention can also be used as carriers, supports or diluents for pharmaceutical or cosmetic compositions.

[0040] Another aspect of the present invention relates to a method preferably used to obtain the composition of the present invention, wherein:

[0041] - Animal fats, preferably dairy-derived animal fats, and more particularly, fats composed of fractions of butter or cream, anhydrous dairy fat (AMF), or anhydrous milk fat (AMF) from dairy products, are subjected to treatment.

[0042] - Enzymatic hydrolysis by lipase, preferably triacylglycerol lipase, said lipase being dissolved in water containing a certain amount of said fat, preferably butter or said anhydrous milk fat (AMF), wherein said lipase content is between 0.1% and 3%, preferably between 1% and 3% (lipase mass / fat mass), followed by

[0043] - One or more steps to remove the aqueous phase from the composition and obtain a maximum residual water content of 0.5% by weight, more particularly consisting of centrifugation and vacuum evaporation, followed by

[0044] - A purification method comprising one or more steps of the group consisting of fractional crystallization, deodorization, distillation or molecular distillation (short-path), wherein the percentage of free fatty acids present in the composition is reduced, preferably one or more steps of molecular distillation (short-path) carried out under vacuum, preferably at a maximum pressure of 0.05 mbar and preferably including a temperature between 145°C and 195°C.

[0045] Alternatively, milk fat can also be butter, which is mainly or entirely derived from milk or cream.

[0046] Butter is a dairy product well known to those skilled in the art, having a fat content greater than or equal to 80% and less than 90%, a maximum water content of 16%, a maximum defatted dry matter content of 2%, and being in the form of a solid and spreadable emulsion (spread), primarily as a water-in-fat emulsion, wholly derived from milk and / or other dairy products from ruminants, preferably cow's milk.

[0047] Cream is a liquid dairy product with varying levels of fat content, existing as a fat emulsion in skim milk, and is obtained by physically separating or blending milk from ruminants, preferably from dairy cows.

[0048] The method of the present invention may further include one or more steps of drying the composition to obtain a powdered product.

[0049] Another aspect of the invention relates to the use of the compositions of the invention in the following fields: surface treatment of products such as citrus fruits, melons, bananas, papayas, mangoes, avocados, and pomegranates; as a support for fat-soluble dyes and antioxidants; as a support for food enzymes; and as a support for tabletop sweeteners in tablet form.

[0050] The invention will be described in detail in the accompanying examples and figures, which are presented by way of illustration but are not intended to limit the scope of the invention. Attached Figure Description

[0051] Figure 1 This indicates the mid-infrared spectrum (4000-500 cm⁻¹) of the composition of the present invention obtained after distillation, before and after the fat breakdown step, compared to the starting anhydrous milk fat (AMF). -1 Analysis of ). Figure 1 Transmittance is shown as a percentage of wavenumber (cm). -1 The function of ).

[0052] Figure 2A and 2B The crystallization and melting curves of the emulsified composition of the present invention obtained after distillation, before and after the fat decomposition step, are shown by differential scanning calorimetry (scanning rate + / - 5°C / min) compared to the starting anhydrous milk fat (AMF).

[0053] Figure 3A and 3B The stability of different creams (35%) after whipping and incorporating different percentages of the compositions of the present invention is shown. Figure 3A and 3B This indicates the expansion time from the lightest to the darkest part of each bar chart over time, the duration of cream solidification, the transition zone where cream with a blocky appearance forms, and the duration for obtaining sliced ​​cream.

[0054] Figure 4 The expansion (Tf, in %) indicates the extent of expansion of different compositions containing different percentages of the compositions of the present invention or also containing prior art additives.

[0055] Figure 5A and 5B The melting rate of ice cream tested with the compositions of the present invention and prior art additives is shown over 4 weeks.

[0056] Figure 6A and 6B The percentage of weight loss of ice cream tested with the compositions of the present invention and prior art additives is indicated at 4 weeks.

[0057] Figure 7The melting rate of ice cream after 5 cycles is shown, tested with the compositions of the present invention and prior art additives.

[0058] Figure 8 and 9 This is a photograph of the ganache composition of the present invention.

[0059] Figure 10 The hardness of different test cakes according to the present invention is shown.

[0060] Figure 11 and 12 This refers to the different cakes included in the tests of this invention. Figure 11 ) and brioche bread ( Figure 12 (Photo of ).

[0061] definition

[0062] The term "surfactant properties" or "surfactant" defines a composition or compound that reduces the interfacial tension between two immiscible fluids (such as water and oil) when added to one of two phases, promoting the formation or preservation of an emulsion, and the composition or compound consists of one or more molecules containing hydrophobic and hydrophilic portions that are conducive to producing "oil-in-water" or "water-in-oil" type emulsions.

[0063] The term "animal fat" refers to fat that is entirely of animal origin and has no plant-derived portion. Preferably, animal fat is referred to as "milk fat or dairy product-derived fat" or "fraction of milk fat or dairy product-derived fat," that is, fat extracted from the milk of mammals (cows, goats, buffalo, sheep), particularly from the milk of ruminants, and even more particularly from cow's milk. Animal fat is preferably "anhydrous dairy fat ((anhydrous milk fat)), AMF," also known as concentrated butter or butter fat, and is made from butter or cream and contains at least 99.8% milk fat and has the advantage of being easier to preserve than butter due to its low water content. Anhydrous dairy fat (AMF) has the known complex fatty acid characteristics, with a wide range of saturated and unsaturated fatty acids of various lengths, which is very different from the range found in vegetable oils. Alternatively, the milk fat or cream can also be butter obtained entirely from milk or cream.

[0064] The term "enzymatic lipolysis" refers to the application of an enzyme (such as a lipase that acts on triglycerides in milk fat or dairy-derived fats) for a sustained and sufficient time to induce the hydrolysis of triglycerides into diglycerides and / or monoglycerides and free fatty acids, or even the complete removal of triglycerides. According to the invention, enzymatic lipolysis is carried out under specific conditions, more particularly in excess water, to limit the recombination of fatty acids and some glycerides into triglycerides. As non-limiting examples, this type of enzyme is particularly derived from *Candida cylindracea*, *Candida lipolytica*, *Candida rugosa*, *Candida antarcticica*, *Candida useis*, *Chrombacterium viscosum*, *Geotrichum viscosum*, *Geotrichum candidum*, *Mucorjavanicus*, *Mucor miehei*, *Pseudomonas* species such as *P. fluorescens*, *P. cepacia*, *P. pseudoalkaligenes*, *P. thermomyces* species, and *Rhizopus* species such as *Rhizopus oligosporus*. Lipases of *Rhizopus arrhizus*, *Rhizopus delemar*, *Rhizopus niveus*, *Rhizopus oryzae*, *Rhizopus javanicus*, *Aspergillus niger*, *Penicilium* species such as *Penicillium roqueforti* and *Penicillium camemberti*, or esterases derived from *Bacillus thermoglucosidasius* or *Mucor miehei*, or combinations of equine liver enzymes, or yeast *Saccharomyces cerevisiae* enzymes or porcine liver enzymes, or combinations thereof.This type of enzyme can be immobilized on resins, more particularly on poly(meth)methacrylate resins crosslinked with methylbenzene, and these enzymes are specifically identified by the following trade names: Novozym 40116®, Novozym 435®, Novozym 40086®, Lipozyme RM IM®, Lipozyme®, TL IM®, CalB Sigma®, TL Sigma®, CalBImmoplus®, NovoLime®, Eversa®, Transform 2.0®, lipase A “Amano” 12®, Lipase AY “Amano” 10SD®, Lipase AY “Amano” 30SD®, Palatase®, especially Palatase 20,0000L® and Validase MH®, Lipolyve®, or mixtures of the enzymes mentioned above.

[0065] The term "molecular distillation or short-path distillation" refers to a vacuum distillation technique performed at pressures of 0.001 to 0.05 mbar, an order of magnitude lower than the upper limit of high vacuum. This method is carried out at high temperatures (preferably between about 145°C and about 195°C) in liquids containing mixtures of compounds with different evaporation temperatures, as described by Campos RJ et al. (2003, Journal of Dairy Science, Vol. 86, pp. 735-745) and Arul J. et al. (1988, J. Am. Oil. Chem. Soc., Vol. 65, pp. 1642-1646). This method is known for achieving the separation of oils and fatty acids and has the advantage of preventing toxicity problems because it does not involve contact with the solvent used as a separating agent and reduces potential losses due to heat treatment.

[0066] The term "one or more food compositions" refers to any one or more edible products intended for human or animal food and consisting of a composition (such as a water-in-oil or oil-in-water emulsion) formed from at least two different mixed and generally incompatible food elements.

[0067] The term "ice cream" refers to a product obtained by freezing a mixture containing milk fat and / or dairy-derived proteins or plant-based alternatives thereof. Therefore, the general term includes products such as ice cream or industrial ice cream and soft-serve ice cream. Detailed Implementation

[0068] This invention relates to a composition obtained by enzymatic hydrolysis of anhydrous milk fat (AMF) or anhydrous milk fat fraction (AMF), followed by fractional crystallization and / or molecular distillation (short-path). The enzymatic method can be used to obtain compositions containing triglycerides, monoglycerides and diglycerides of fatty acids, and free fatty acids, without the use of glycerol, organic solvents, reagents, or chemical catalysts. The reduced content of short-chain free fatty acids through distillation allows the compositions of this invention to possess improved sensory properties.

[0069] The interfacial tension properties of the compositions according to the invention were evaluated using a drop tensiometer, and it was shown that the compositions of the invention can reduce the interfacial tension between oil and water. For different concentrations of the compositions of the invention, the interfacial tension was measured after equilibration between water and oil for one thousand seconds, and is presented in Table 1 below.

[0070] Table 1

[0071]

[0072] Therefore, the compositions of the present invention are 100% dairy ingredients or adjuvants that exhibit surface-active properties without impairing or even improving the flavor perception and sensory characteristics of food products incorporating the compositions of the present invention.

[0073] Another aspect of the invention relates to a method for obtaining the composition of the invention, which is obtained by enzymatic hydrolysis of animal fat, preferably anhydrous milk fat (AMF) or anhydrous milk fat fraction (AMF), followed by one or more purification or molecular distillation (short-path) treatment steps selected from the group consisting of fractional crystallization, deodorization, and distillation, preferably one or more molecular distillation steps to reduce the free fatty acid content.

[0074] The hydrolysis of milk fat is preferably carried out by one or more commercial lipases that specifically or non-specifically target certain sites on triglycerides or hydrolyze fatty acids according to their chain length. These lipases are produced by genetically modified (GMO) or non-GMO organisms. Preferably, the lipase used has specific enzymatic activity at the SN1 or SN3 position, i.e., the external position of the triglyceride, more particularly EC.3.1.1.3 enzyme (a triacylglycerol lipase) (which is part of the carboxylate hydrolase family), which is water-soluble and hydrolyzes triglycerides into diglycerides and free fatty acids, and then further hydrolyzes them into monoglycerides and free fatty acids.

[0075] Since water and anhydrous milk fat (AMF) are immiscible, one or more lipases are diluted in water in order to carry out hydrolysis, according to a content of between 0.1% and 3%, preferably between 1% and 3%, based on the weight of total anhydrous milk fat (AMF).

[0076] The aqueous phase of the obtained composition is removed by centrifugation and vacuum evaporation to obtain a maximum residual water content of 0.5% by weight, preferably less than 0.15%. The fat-decomposed milk fat is then purified by fractionation to reduce the content of free fatty acids, i.e., by one or more purification methods selected from the group consisting of deodorization, distillation, fractional crystallization and / or molecular distillation to reduce free fatty acids.

[0077] The molecular distillation method of the present invention yields a distillate comprising, by weight, between 15% and 35%, more particularly between 20% and 30%, and a residue comprising, by weight, between 65% and 85%, more particularly between 70% and 80%. By increasing the distillation temperature, the distillation yield can reach 50% by weight of distillate and 50% by weight of residue.

[0078] The method for obtaining the compositions of the present invention can be used to obtain compositions rich in fatty acid monoglycerides and diglycerides without adding glycerol, organic solvents, reagents, or chemical catalysts. Furthermore, the reduced free fatty acid content obtained by distillation allows for the advantageous imparting of improved sensory properties to the compositions of the present invention without negatively impacting the properties of the obtained compositions. Following separation by SPE (solid-phase extraction), the compositions of the present invention can be characterized by analysis using gas chromatography-mass spectrometry.

[0079] The compositions obtained according to the present invention can be in a liquid, paste, or solid (in powder form) state, and can be incorporated purely into solutions of fats (including AMF), or into solutions of water-in-oil emulsions or oil-in-water emulsions. When the compositions of the present invention are diluted in an oil-in-water emulsion, for example to obtain a product in powder form (which can be more easily used in the preparation of certain solid and / or liquid food compositions), the obtained compositions can also be treated by one or more steps aimed at obtaining the compositions of the present invention in a dry form, for example via one or more freeze-crystallization or spray-drying steps.

[0080] Furthermore, adding 1% to 3% of the composition of the present invention to anhydrous milk fat does not alter its melting profile. Therefore, using the composition of the present invention at said concentration does not negatively alter the crystallization of food products containing the composition of the present invention, and does not alter or only slightly alters the manufacturing method of said food product. One aspect of the present invention relates to the use of the compositions of the present invention in the food field, which can be used as surfactants or for their stabilizing effect, and also achieve a reduction in a portion of the fat in the food composition and are incorporated as oil-in-water emulsions (such as cream) or water-in-oil emulsions (such as butter), preferably as a substitute for synthetic additives, and more particularly as a substitute for prior art plant-based additives.

[0081] Preferably, when the composition of the present invention is added to a food composition, cosmetic composition or pharmaceutical composition, the composition of the present invention is used for one or more of its properties, more particularly for texture, swelling properties and improved eating sensation (more particularly for oiliness, silkiness, coating effect, etc.).

[0082] Furthermore, the compositions of the present invention can also be used to reduce the significant proportion of fat in a food composition without diminishing its sensory properties.

[0083] The compositions of the present invention can also be used in a variety of applications, such as surface treatment of products such as citrus fruits, melons, bananas, papayas, mangoes, avocados, and pomegranates, as supports for fat-soluble dyes and antioxidants, as supports for food enzymes, and as supports for tabletop sweeteners in tablet form.

[0084] This invention further relates to cosmetic or pharmaceutical compositions, including dietary compositions, food supplements, or nutritional compositions, and more particularly to compositions for infants and young children, incorporating the compositions of this invention in addition to suitable pharmaceutical or cosmetic carriers, supports, or diluents, because the compositions of this invention possess novel and advantageous surface-active properties useful in the formulation and preservation of emulsions. Alternatively, the compositions of this invention may be suitable pharmaceutical or cosmetic carriers, supports, or diluents added to cosmetic or pharmaceutical compositions.

[0085] Example

[0086] Example 1: Description of a preferred method for obtaining the composition of the present invention:

[0087] According to the invention, the following steps are advantageously performed: first, anhydrous milk fat (AMF) is added to a reactor at a temperature between 40°C and 50°C, preferably between 45°C and 48°C; second, cold water is added to the tank, followed by the addition of one or more enzymes in free form, and the entire mixture is continuously mixed for a period of 30 minutes to 60 minutes, preferably 45 minutes; the resulting mixture is then transferred to a reactor containing AMF and mixed under vigorous stirring. Enzymes in immobilized form can also be used, which do not require a dispersion step.

[0088] The reaction continues until the analysis of the free fatty acid content gives a value, expressed as a molar mass relative to oleic acid, between 30% and 35% or 40% (w / w). The product is then preferably treated by molecular distillation (short-path) to reduce the free fatty acid content by %. This molecular distillation includes the following steps: setting the temperature of the degasser between 50°C and 70°C, preferably 60°C, the flow rate at 1100 kg / h, the evaporator temperature at 150°C or 160°C (possible variations preferably include between 145°C and 195°C), the scraper speed at 45 rpm, and the internal condenser temperature at 35°C to 50°C, preferably 45°C.

[0089] The reduction of the percentage of free fatty acids can also be achieved by one of the following methods: deodorization, one or more fractional crystallizations, or distillation.

[0090] The compositions of the present invention are analyzed or qualitatively determined by gas chromatography-mass spectrometry, wherein they are derivatized by N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA).

[0091] The sample contained triglycerides, diglycerides, monoglycerides, and free fatty acids, and the content of unidentified species was less than 0.1%.

[0092] After sample derivatization using BSTFA, the contents of monoglycerides and diglycerides were analyzed or quantified by gas chromatography and FID (flame ionization detector). The range of monoglycerides was calibrated using glyceryl monopalmitate, and the range of diglycerides was calibrated using glyceryl 1,2-dispalmitate.

[0093] Oleic acidity, determined according to standard NF EN ISO 660, is used to assess the free fatty acid content of a component. Free fatty acids from dairy sources have a shorter average chain length than oleic acid. The free fatty acid distribution profile is determined by gas chromatography and FID (flame ionization detector), which converts oleic acidity to the average molecular weight 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]).

[0094] After fat decomposition and before molecular distillation, the free fatty acid content obtained in the composition includes between 1% and 45% (w / w), preferably between 28% and 30%.

[0095] In the final composition, the free fatty acid content is less than 45% (w / w), 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% (w / w).

[0096] According to the invention, the diglyceride content is between 30% and 52%, preferably between 40% and 50% (w / w). The total content of monoglycerides and diglycerides is between 37% and 62% (w / w), preferably between 45% and 62% (w / w). The monoglyceride content is between 5% and 15%, preferably between 7% and 13% (w / w). The free fatty acid content is less than 35%, preferably less than 25% (w / w). 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% (w / w), and the remaining percentages are substantially composed of triglycerides. The resulting composition contains at least 10% (w / w) of diglycerides whose fatty acid chains have a total carbon number of less than or equal to 30.

[0097] The surface activity of the compositions of the present invention was evaluated by tensiometric measurement using a drop tensiometer or a Wilhemy plate tensiometer. The method of the present invention allows for the reduction of the interfacial tension between oil and water, and the interfacial tension is measured after equilibration between water and oil for one thousand seconds, and the results are presented in Table 1 above.

[0098] The inventors further characterized the solids content by low-field NMR of mixtures to which 1%, 2%, or 3% (w / w) of the AMF of the present invention was added, and by mid-infrared spectroscopy (4000-500 cm⁻¹). -1 ( Figure 1 The oily gelling ability of liquid oil was analyzed, and differential scanning calorimetry (scanning speed + / - 5°C / min) was used to determine its properties. Figure 2A and 2B The crystallization and melting curves of the compositions of the present invention were analyzed.

[0099] The compositions of the present invention are used as ingredients in solid form (e.g., after freeze-crystallization), liquid form, or diluted form in a solvent (such as water or fat), and are used in various food applications and compositions having common ingredients in food compositions, more particularly added to anhydrous milk fat (AMF) or added in the form of solutions of: "water-in-oil" emulsions such as butter, margarine, or complex fats of animal and / or plant origin; oil-in-water emulsions such as creams and sauces; ice cream or soft serve; yeast dough; yeast puff pastry; puff pastry; shortcrust ... Pastries, bread products such as toast, fresh pasta and pre-cooked fresh pasta, potato dumplings, cereal products, ready-to-eat rice, spreads containing fruits and vegetables, fillings for pastry products and Viennese pastries, jams and jellies, mousses and Bavarian cream and / or chocolate mousses, cheese-featured products such as cheese cream or cheese, compositions containing cocoa butter such as chocolate bars, chocolate cream, ganache and pralines, or any other food products that are typically incorporated with emulsifiers or any compounds with the surface-active properties of emulsifiers.

[0100] The present invention also relates to food compositions incorporating the compositions of the present invention and referred to as “yellow dough compositions”, such as madeleine cakes, cakes, brioche breads, muffins, Genoise cakes, or sava cakes, and to foods for infants and young children, particularly rusks, biscuits, dietary compositions, food supplements, or nutritional compositions.

[0101] Example 2: Preparation of cosmetic composition

[0102] Compositions for producing UHT dairy cream with a fat content varying from 30% to 40% and culinary UHT dairy cream with a fat content varying from 10% to 30%. The prior art additive (V4) used for testing is Palsgaard DMG291®, a product with a monoglyceride content of 95%.

[0103] The two cream compositions in Table 2 were considered in different tests of cream containing + / - 35% fat.

[0104] Table 2 :

[0105]

[0106] The + / - 35% fat cream composition is obtained by compounding anhydrous milk fat (AMF) (the same in both compositions) and water in a UHT method, which has a two-stage homogenization step with pressures of 30 bar and 10 bar, followed by heat treatment at 140°C for 4 seconds.

[0107] The expansion capacity and stability (anti-slicing / phase inversion) of the cream composition during whipping were evaluated according to the following procedure: a sample of cream composition with or without the composition of the present invention or with different doses of prior art additives of 35% fat was stored at 4°C for one week after manufacturing and before evaluation.

[0108] The sample to be evaluated was removed directly from the chamber outlet at 4°C. First, the density of the liquid butter was measured. Then, 500 grams of butter was weighed and poured into a bowl for the "Dito Sama" mixer. The butter was whipped using an 18-wire beater, and its stability was monitored. Whipping was started at speed 10 for the first 30 seconds, then increased to speed 12 (maximum speed) for the remainder of the evaluation, which lasted a total of 10 minutes.

[0109] The evolution of butter expansion time and its stability (viscosity, slice / phase inversion) was then evaluated over 10 minutes. Butter density was measured again at expansion time and phase inversion time (cream stability).

[0110] Figure 3A This indicates the evolution of the expansion time and stability of the studied options (35% MG cream composition #1, 35% MG cream composition #1 + 0.5% of the composition of the present invention (C6), 35% MG cream composition #1 + 0.28% of the prior art additive (V4), 35% MG cream composition #1 + 1% of the composition of the present invention (C6), and 35% cream with the prior art additive (C6) and cream composition #1 + 0.55% of the prior art additive (V4)) during whipping for 10 minutes.

[0111] The ability of the compositions of the present invention to prevent phase inversion during the mixing time period is an inherent feature of the ingredients, which is completely unexpected and significantly different from prior art additives used in the test.

[0112] Figure 3B The evolution of the expansion time and stability of the cream during 10 minutes of whipping is shown for the following study options (35% MG cream composition #2 + 1% of the composition of the present invention (C6) and 35% MG cream composition #2 + 0.55% of the prior art additive (V4)).

[0113] It should be noted that even though phase inversion cannot be avoided by using the compositions of the present invention, the present invention also results in a significant improvement in the stability of the butter during whipping compared to compositions containing prior art additives (V4).

[0114] The stability of liquid butter with 35% fat content was assessed using the following method: the butter was stored in a transparent container at 4°C for a period of 4 months. The stability or separation of the fat and aqueous phases was visually evaluated and measured in cm (thickness of the translucent area at the bottom of the container).

[0115] After being stored at 4°C for 4 months, cream containing 1% of the composition of the present invention (C6) or 0.55% of the prior art additive (V4) with 35% fat has the same physical stability as reference cream.

[0116] The stability of the mousse (obtained from cream containing 35% fat) over time was evaluated using the following procedure: Cream containing 35% fat was mixed using a Dito Sama® robot with an 18-line mixer until it expanded. The density of the mousse was then measured at time T0 and after 30 minutes to see if the stability of the mousse changed. The test results are shown in Table 3 below.

[0117] The mousse obtained from cream containing 35% fat prepared using the composition of the present invention exhibits the same stability over time as the other two compositions, but with a lower density. The mousse is smoother, shinier, and whiter.

[0118] Table 3

[0119]

[0120] The following two cream compositions from Table 4 were considered in different tests of creams containing 20% ​​fat:

[0121] Table 4

[0122]

[0123] The 20% fat cream was obtained by the UHT method, which involves a homogenization step at a pressure of 20 bar followed by heat treatment at 140°C for 4 seconds.

[0124] Adding the composition (C6) of the present invention at a ratio of 2% to cream containing 20% ​​fat (which also contains a structuring agent such as starch) allowed the cream to expand within 3 minutes and remain liquid during a 10-minute test (the same procedure as with cream containing 35% fat) in the absence of the composition of the present invention. Similarly, the expanded cream remained stable during the 10-minute test (no phase inversion was observed during the duration of the test). From a sensory point of view, food products incorporating the composition (C6) of the present invention have characteristics similar to those of the reference composition.

[0125] Example 3: Water / oil emulsions with fat content varying from 20% to 60%

[0126] The following compositions of light butter with 20% fat, as shown in Table 5, were considered in different tests:

[0127] Table 5

[0128]

[0129] The existing Palsgaard DMG291 / 298® additive has a 95% monoglyceride content.

[0130] DMG 291 and 298 (0.6%) were replaced by 1.2% of the composition of the present invention (C6). The fat was pre-emulsified with an aqueous phase and then passed through a loop comprising a scraper-type surface exchanger and a mixer. The obtained samples were analyzed using a texture analyzer to assess their hardness, and nuclear magnetic resonance (NMR) analysis was used to determine the size distribution of the emulsion pellets.

[0131] Sensory evaluation was also conducted by five reviewers to describe the effects of the compositions of the present invention on the sensory characteristics and texture of the resulting food products. The results are shown in Tables 6 and 7. The composition (C6) of the present invention shows that it can replace two additives typical of prior art products and give the resulting food products a texture that, even if not exactly similar to the reference, is [at least] firmer and smoother in the mouth without negatively affecting their taste.

[0132] Table 6

[0133]

[0134] Table 7

[0135]

[0136] The following compositions in Table 8 were considered in various tests for reducing the fat content in products containing 60%-70% fat and removing prior art additives:

[0137] Table 8

[0138]

[0139] The food fat in the examples is pre-emulsified with an aqueous phase and then passed through a loop including a scraper-type surface exchanger and a mixer. The compositions of the present invention are added thereto in amounts of 0.25% and 0.5% to reduce the total fat content of the initial material without the use of prior art additives.

[0140] The obtained samples were analyzed using a texture analyzer to assess their hardness, and NMR analysis was used to determine the size distribution of the emulsion pellets. Sensory evaluation was also performed by five reviewers to describe the effects of the compositions of the present invention on the sensory characteristics and texture of the resulting food products. The results are shown in Table 9.

[0141] Table 9

[0142]

[0143] Example 4: Soft Ice Cream

[0144] The uses of the compositions of the present invention in soft-serve ice cream are as follows: reduction of additives, increase of functionality, and reduction of general fat levels in the resulting food composition. For each use, the following characteristics are evaluated on the soft-serve ice cream: the overrun level of the resulting food product, the melting rate over time, and the texture. Typical formulations used for comparative testing are presented in Table 10.

[0145] Table 10

[0146]

[0147] The expansion level corresponds to the amount of air mixed in the ice (liquid) mixture during centrifugation. The expansion level (Tf) is calculated as (weight of mixture / weight of ice) - 1) x 100, expressed as a percentage. The values ​​observed for different tests are presented in Table 11.

[0148] Table 11

[0149]

[0150] Compared to a reference food composition not prepared with the composition of the present invention, composition #2, having 1% of the composition of the present invention, allows for an increase in expansion level of 24%.

[0151] The melting rate was assessed using the following method: A plastic funnel was filled with ice at the machine's outlet, weighed (to determine the weight of the ice), and then placed in a beaker to suspend it. The entire assembly was placed in an oven at 30°C for 15 minutes. The weight of the recovered liquid in the container (beaker) was used to determine the loss as a percentage, which is correlated with the melting rate. The values ​​observed for different tests are shown in Table 12.

[0152] Table 12 :

[0153]

[0154] Compared to the reference food composition, composition #2, with 1% of the composition of the present invention, reduced the melting rate by 25%. The texture of the obtained food composition was evaluated by the sensory experience of a panel of 11 reviewers.

[0155] Table 13

[0156]

[0157] Example 5: Industrial Ice Cream

[0158] Industrial ice cream containing dairy-derived fats and prior art additives was identified to evaluate the quality of the compositions of the present invention. The formulations presented in Table 14 are as follows:

[0159] Table 14

[0160]

[0161] The formulation may or may not contain the following substances: the composition of the present invention added at a ratio of 0.36% and 1%, or equivalent prior art additives added at a dose of 0.2% (values ​​in the reference formulation) and 0.55%.

[0162] The preferred application of the compositions of the present invention in industrial ice cream achieves the following: reduction of additives, increase in functionality, and reduction in the general fat level in the resulting food composition, as well as the texture of the resulting food product. For each use, the following characteristics are evaluated in industrial ice cream: the obtained overrun level, the melting rate over time, the melting rate over temperature and time cycles, and the texture.

[0163] The composition of the present invention, added at a dose of 0.36%, achieves a swelling level comparable to that of a reference formulation containing a prior art additive added at a dose of 0.2%. When added at a dose of 1%, and as... Figure 4 As shown, compared with the reference formulation, the composition of the present invention results in a significant increase in the level of expansion, with values ​​exceeding 42%.

[0164] The melting rate was evaluated using the following protocol: Ice was packaged into 90 ml popsicles. After demolding, the popsicles were placed in a freezer at -24°C. Melting rate tests were performed at 24 hours, 1 week, and 4 weeks after manufacturing. The popsicles were placed on a grid above a collection tray in an oven at 25°C. The popsicles were weighed at time T0. The collection tray was weighed every 15 minutes for 90 minutes. The results are expressed as weight loss during the test period and as a function of freezing time and total weight loss over the same test / freezing period.

[0165] After freezing for 4 weeks, adding the composition of the present invention at a rate of 0.36% to the ice cream resulted in a melting profile similar to the reference formulation. Compared to the reference formulation, a dosage of 1% of the composition of the present invention in the same ice cream resulted in a reduced melting rate and total weight loss. Industrial ice cream melted more uniformly when using the composition of the present invention compared to the use of technical additives (which melt in blocks). Figure 5A , Figure 5B , Figure 6A and Figure 6B As shown, experiments have demonstrated different structures / crystallizations in the compositions of the present invention.

[0166] For measuring the melting rate over temperature cycling and time, a variation of the protocol applied in the previous section is presented as follows: The test is conducted over a 5-week period. Each week, the ice cream sticks are removed from the -24°C freezer and left for 15 minutes to allow the temperature to rise to -14°C (simulating the use of a box of ice cream sticks in daily life). The ice cream sticks are then returned to the -24°C freezer for 24 hours, and the melting test is performed according to the protocol described in the previous section. This process is repeated weekly for 5 weeks.

[0167] Adding the composition of the present invention at a rate of 1% to ice cream results in a melting profile completely different from that of a reference formulation, and also completely different from that of a comparable dose of a prior art additive. The application of temperature cycling does not affect the melting profile of the formulation containing the composition of the present invention. As in the foregoing tests, in Figure 7 As can be seen, melting is advantageously slower, more gradual, and more uniform.

[0168] Four reviewers tested the reference recipe for chocolate and the same recipe containing 1% of the composition of the present invention. Consistently, the two recipes were considered different, with the food composition containing the composition of the present invention being preferred. The food composition containing the composition of the present invention received positive feedback for its slower melting rate, silkier texture, greater coating, longer aftertaste, and greater saltiness / umami intensity. The reference recipe was more watery, had a more pronounced cooling sensation, and melted faster, leaving no residue in the mouth.

[0169] Furthermore, compared to centrifugation times observed in formulations without the compositions of the present invention and with or without prior art additives, applying 1% of the compositions of the present invention allows for a systematic reduction in centrifugation time. The total reduction in production time is at least 10%, with the same impact on energy reduction and CO2 emissions associated with ice making, and a corresponding increase in productivity.

[0170] Example 6: Chocolate-whipped ganache:

[0171] The composition of the present invention is used in chocolate ganache for the following purposes: reduction of additives and increase in functionality of the resulting food composition. For each use, the following characteristics are evaluated on the ganache: expansion capacity, texture, retention of the ganache over time, and appearance of the equipment before mixing.

[0172] The following recipes in Table 15 were considered for different tests of chocolate whipped ganache:

[0173] Table 15

[0174]

[0175] Figure 8 and Figure 9 The photos show various aspects of the Ganache assessment before and after beating. Figure 8 Composition #3 is indicated on the left and composition #2 is indicated on the right.

[0176] Before whipping (composition #3 vs. composition #2), at the chamber outlet at 4°C, composition #3 was completely solid, while composition #2 remained soft and creamy, making it easier to process. Composition #2 allowed the cream to expand, resulting in a smooth, easily shaped mousse. The same was true for compositions containing prior art additives, even though the ganache retention over time was slightly inferior to that of the compositions of the present invention. Without additional ingredients possessing textural capabilities, the ganache based on composition #1 did not meet the goal of a smooth ganache; it sliced ​​very quickly when whipped. Compositions #3, #1, and #2 in… Figure 9 Presented from left to right.

[0177] In addition, sensory evaluation conducted by 10 reviewers showed that composition #2 exhibited a more persistent texture, a coating effect, and a richer chocolate flavor than compositions #1 and #3 when consumed.

[0178] Example 7: Industrial cakes and brioche breads containing prior art additives and dairy fat

[0179] The compositions of the present invention are used in cakes or brioche bread for the following purposes: reduction or even removal of additives, reduction of total fat content, improvement of shelf life and increased functionality of the resulting food composition. For each use, the following characteristics are evaluated: the morphology of the resulting food composition (density + symmetry (dome shape)), the mechanical properties of the breadcrumbs obtained by translucency measurement (assessment of hardness / elasticity), the color appearance of the breadcrumbs, the measurement of water content and free water content (Aw) obtained by gravimetric analysis for total water content, and the assessment of aging over time (measurement of total water content, Aw, and hardness). Formulas for cake evaluation are presented in Table 16, and formulas for brioche bread evaluation are presented in Table 17.

[0180] Table 16

[0181]

[0182] Table 17

[0183]

[0184] Test plan:

[0185] I. Density of cake or brioche bread:

[0186] If the cake or brioche has an arched dome, cut off the dome; if it is flat or concave, cut to a thickness of 1 cm. Determine the center of the cake or brioche. Align the center of the cake / brrioche with the center of a cookie cutter that is 6 cm in diameter and 3 cm high. Push the cookie cutter into the cake / brrioche to remove the cylindrical element and cut off any protrusions from the cutter. Weigh the resulting cylinder. Calculate the density by the ratio between the weight of the cake / brrioche and the volume of the cookie cutter. Repeat this process on 10 different cakes / brrioche.

[0187] II. Symmetry index:

[0188] Cut the cake or brioche lengthwise, aligning it with the middle of its two widths. Measure the height of the cake or brioche at ¼ (B), ½ (C), and ¾ (D) of its length. The symmetry index is calculated as follows: Is = 2 x C - B - D. If is > 1, the cake / bryoche is arched; if is < 1, the cake / bryoche is concave; and if is = 1, the cake / bryoche is flat.

[0189] III. Breadcrumb texture (hardness / elasticity):

[0190] Cut two 1.5 cm slices from each side of the center of the cake or brioche. Stack them flat for a texture analyzer test (3 cm thickness). Measure using the following settings on a TA.XT Plus instrument from Stable Micro Systems:

[0191] - Mode: Measuring compressive force

[0192] - Option: Keep until time

[0193] - Speed ​​before testing: 1.0 mm / s

[0194] - Test speed: 1.0 mm / s

[0195] - Post-test speed: 10.0 mm / s

[0196] - Strain: 25%

[0197] - Time: 60 seconds

[0198] - Trigger type: Automatic - 5g Zeroing mode: Automatic Data acquisition rate: 200 pps

[0199] - Probe used: AACC 36 mm cylindrical probe, radius (P / 36R)

[0200] - Load sensor: 5 kg

[0201] Two parameters were evaluated: the product's stiffness and elasticity, or even its ability to return to its original shape. Stiffness is the maximum force (in g) applied to produce a deformation equivalent to 25% of the sample's height. Elasticity is the ratio, expressed as a percentage, between the force applied during the 60s test (F60) and the maximum force (Fmax). The closer this value is to 100%, the greater the product's elasticity. Measurements were repeated on 10 different cakes or rolls. The resulting curves are shown below. Figure 10 middle.

[0202] IV. The color of breadcrumbs

[0203] L measured using a Konica Minolta CR-5® colorimeter a b The color of the breadcrumbs was evaluated using parameters. Measurements were taken on a second slice, 1.5 cm from the center of the cake or brioche. Measurements were repeated on 10 different cakes or brioche.

[0204] V. Water content of breadcrumbs

[0205] Assess the moisture content on a second slice, 1.5 cm thick, taken from the center of the cake or brioche. Weigh one slice, place it on a tray, and bake it in an oven at 102°C for 3 hours, then weigh it again. Calculate the moisture content (%) using the following formula: (weight T0 - weight 3h) / weight T0) 100, and the measurement was repeated on 10 different cakes or rolls.

[0206] VI. Measurement of Aw (free water content)

[0207] The water content was assessed on a third slice (1.5 cm) taken from the center of the cake or brioche, using a 35 mm diameter cookie cutter. A 0.5 cm slice was cut from the resulting cylinder and placed in the sample holder provided for measurement. Aw was measured using a Novasina Labtouch® device according to the device's associated operating mode.

[0208] VII. Assessment of aging

[0209] After manufacturing, and while the cake / briesch bread returned to room temperature (20°C), it was packaged in plastic bags, partially vacuum-sealed and heat-sealed, and stored at 20°C. The total water content (Aw) and hardness were measured after 24 hours, 48 ​​hours, 72 hours, and 1 week.

[0210] Apply the composition of the present invention to the industrial cake of the first distributor.

[0211] A distributor's reference formulation (503) containing 0.5% of prior art additives was evaluated against the same formulation (504) containing 0.9% of the composition of the present invention. Tests performed on both compositions are presented in Table 18 and the following results are given.

[0212] Table 18

[0213]

[0214] At the same total water content and Aw, the formulation containing the composition of the present invention was found to have lower stiffness (41% less force was applied to the formulation containing the composition of the present invention compared to the reference formulation to achieve the same deformation). Density was the same in measurements, but visual evaluation clearly showed that the formulation with the composition of the present invention occupied a larger volume in a cardboard tray than the reference formulation containing prior art additives (for the same dough weight before baking). Figure 11As shown, the compositions of the present invention thus enable the production of cakes that are fluffier and softer than reference recipes, as well as reduce and / or eliminate typical additives of the prior art.

[0215] A reference formulation (488 / 490) containing 0.5% of a prior art additive was evaluated against an identical formulation (489 / 491) containing 1.8% of the composition of the present invention. Tests performed on the two compositions are shown in Table 19, and the following results are given.

[0216] Table 19

[0217]

[0218] Under the same total water content and Aw, formulations containing the compositions of the present invention were found to have lower hardness (the force applied to formulations containing the compositions of the present invention was 38% less than that of the reference formulation to achieve the same deformation). The density of formulations containing the compositions of the present invention was 10% lower than that of the reference formulation. The compositions of the present invention enable the production of larger and softer cakes compared to reference formulations containing prior art additives, and reduce and / or eliminate typical prior art additives.

[0219] Industrial cake compositions were considered in subsequent tests. A reference formulation (464 / 480) with 0.5% of a prior art additive was evaluated against the same formulation containing 1.8% of the composition of the present invention (465 / 481) and a net reduction of 3% in fat (465 / 481). The results of the tests performed on both compositions are shown in Table 20.

[0220] Table 20

[0221]

[0222]

[0223] Considering the slightly higher total water content and Aw, the formulation containing the composition of the present invention was found to have lower stiffness (6% less force was applied to the formulation containing the composition of the present invention to achieve the same deformation compared to the reference). The formulation containing the composition of the present invention had a density 11.5% lower than the reference formulation. Cakes containing the composition of the present invention also tend to form a round dome. Despite a net reduction of 3% in fat, the composition of the present invention still results in a cake volume larger than the reference formulation containing prior art additives, and is softer and has a round dome. Overall, as Figure 11 As shown, tests indicate that, compared to the same formula containing prior art additives, using the composition of the present invention allows for a larger volume of cake (the cake on the left side obtained with the composition of the present invention is larger than...). Figure 11 (The cake on the right in the image), which has a round dome and is softer (or less firm). Reduction of fat and reduction and / or removal of typical additives found in existing technologies are possible.

[0224] Apply the composition of the present invention to the brioche bread of the second distributor.

[0225] The brioche bread compositions were considered in subsequent tests. A reference formulation (505) containing 0.5% of a prior art additive was evaluated against the same formulation (506) containing 1.8% of the composition of the present invention. The tests performed on both compositions are presented in Table 21 and the results are given below.

[0226] Table 21

[0227]

[0228]

[0229] The above results demonstrate that the composition of the present invention, when added in a dosage of 1.8% to the formulation, can replace prior art additives added in a dosage of 0.5% without affecting the characteristics of the finished product.

[0230] The brioche bread compositions were considered in subsequent tests. A reference formulation (470 / 486) with 0.5% of a prior art additive was evaluated against the same formulation containing 1.8% of the composition of the present invention (471 / 487) and a net reduction of 3% in fat (465 / 481). The results of the tests performed on both compositions are shown in Table 22.

[0231] Table 22

[0232]

[0233]

[0234] Considering the higher total water content and nearly identical Aw, formulations containing the compositions of the present invention were found to have lower hardness (60% less force was applied to formulations containing the compositions of the present invention to achieve the same deformation compared to the reference). There was no effect on density during testing.

[0235] Density measurements cannot reveal that brioche bread prepared using a formula containing the composition of the present invention has a larger volume. However, the present invention does make it possible to increase volume, such as... Figure 12 The photo shows that (471 brioche is larger than brioche of the prior art).

[0236] The inventors have also observed that, under the same kneading time, the dough produced by formulations containing the compositions of the present invention is more elastic, softer, smoother, and easier to process than dough obtained with prior art additives (which is firmer). Dough containing the compositions of the present invention is more aerated, allowing for greater volume of fillings and resulting in a finished product with better uniformity and a more regular porous structure.

[0237] Example 8: Cosmetic Composition

[0238] The cosmetic compositions of the present invention, by weight (% w / w / 100% composition), incorporate the following phases, comprising one or more active ingredients and one or more components used as suitable cosmetic carriers, supports, or diluents: Phase A1: 7% glycerol, 0.15% adenosine, 0.3% octanediol, and 1.6% of the composition of the present invention to produce Phase A1, which is then heated to 65°C; Phase A2: 34% sterile demineralized water; Phase B: 0.2% xanthan gum, 0.8% polyacrylamide demethyl taurate, and 0.3%... Sodium hyaluronate and 0.2% hydrolyzed hyaluronic acid; Phase C: a mixture of 0.8% polyacrylamide and isoparaffin; Phase D: 1% tetraethylhexanoate; Phase E: a mixture of 10% ascorbic acid, 20% sterile demineralized water and 5.9% potassium hydroxide, obtained after complete dissolution of ascorbic acid; Phase F1: a mixture of 5% ethanol, 0.45% salicylic acid and any surfactant, obtained after complete dissolution of salicylic acid and surfactant; and Phase F2: 12% silicone and 0.3% fragrance.

[0239] The cosmetic composition is obtained by adding phase A2 to phase A1, cooling the mixture to ambient temperature, adding phase B to the mixture to gel it, adding it to phases C and D, dispersing it until a homogeneous phase is obtained, and then adding phases E, F1 and F2 to the mixture.

[0240] Example 9: Pharmaceutical Composition

[0241] The pharmaceutical compositions of the present invention, by weight (% w / w / 100% of the composition), incorporate the following phases, comprising one or more active ingredients and one or more components serving as suitable drug carriers, supports, or diluents: Phase A: 40% oil phase, consisting of a mixture of coconut oil, almond oil, jojoba oil, and avocado oil (with active agents incorporated if appropriate) and 5% of the composition of the present invention; Phase B: an aqueous phase consisting of 50% sterile demineralized water; Phase C: a mixture consisting of 1% collagen hydrolysate, 1% xanthan gum, 1% allantoin, and 1% coconut powder; and Phase D: 0.5% preservatives (a mixture of alcohol, glycerin, salicylic acid, and ascorbic acid) and 0.5% essential oil mixture.

[0242] In the preparation of the pharmaceutical composition, phase A and phase B are heated to approximately 70°C and then mixed. Phase C is then added to the mixture and dispersed to form a homogeneous composition. The mixture is cooled to 30°C, and finally phase D is added and cooled to room temperature.

Claims

1. A composition of milk fat, characterized in that, The composition comprises triglycerides, monoglycerides and diglycerides of fatty acids calculated relative to 100% (w / w) of the composition at a rate between 30% and 70% (w / w) – diglycerides at a rate between 20% and 60% (w / w), monoglycerides at a rate between 5% and 15% (w / w) – and less than 45% (w / w) of free fatty acids, and the composition comprises at least 10% (w / w) of diglycerides whose fatty acid chain carbon sum is less than or equal to 30.

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

3. The composition according to claim 1 or 2, wherein, The percentages of monoglycerides and diglycerides, calculated relative to 100% (w / w) of the composition, are between 45% and 60% (w / w).

4. The composition according to any one of claims 1 to 3, wherein, The content of free fatty acids is less than or equal to 35% (w / w), preferably less than or equal to 20% (w / w), relative to 100% (w / w) of the composition.

5. The composition according to any one of the preceding claims, wherein it exists in a liquid state, in pure form, as a solution in fat, as a solution in a water-in-oil emulsion, or as a solution in a water-in-oil emulsion.

6. The composition according to any one of claims 1 to 4, wherein it exists in a paste state or in a solid state.

7. A food composition comprising the composition according to any one of 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, reverse emulsions, and dual emulsions.

9. The food composition according to claim 7 or 8, wherein, The emulsion is an oil-in-water emulsion.

10. The food composition according to claim 9, wherein the composition is selected from the group consisting of butter and sauce.

11. The food composition according to claim 7 or 8, wherein, The emulsion is a water-in-oil emulsion.

12. The food composition according to claim 11, wherein the composition is selected from the group consisting of spreads such as butter or margarine or other spreads made of animal and / or vegetable fats.

13. The food composition according to any one of claims 7 or 8, wherein the composition is selected from the group consisting of: ice cream, industrial ice cream, more particularly soft-serve ice cream, yeast dough, yeast puff pastry, puff pastry, pastry, bread products such as toast, fresh pasta and pre-cooked fresh pasta, potato dumplings, cereal-containing products, ready-to-eat rice, spreads containing fruits and vegetables, fillings for pastry products and Viennese pastries, jams and jellies, mousses and Bavarian cream and / or chocolate mousses, cheese-featured products such as cheese cream or cheese, and compositions containing cocoa butter such as chocolate bars, chocolate cream, ganache and pralines.

14. The food composition according to claim 7 or 8, wherein it is a yellow dough food composition selected from the group consisting of: madeleine cakes, cakes, brioche breads, muffins, Genoise cakes, and sava cakes.

15. The composition according to claim 7 or 8, which is a food composition for infants and young children, particularly selected from the group consisting of: bread biscuits and crackers, dietary compositions, food supplements or nutritional compositions.

16. A cosmetic composition comprising a suitable cosmetic carrier, support or additive, and a composition according to any one of claims 1 to 6.

17. A pharmaceutical composition comprising a suitable pharmaceutical carrier, a support or additive, and a composition according to any one of claims 1 to 6.

18. A method for obtaining a composition of dairy origin, preferably a composition according to any one of claims 1 to 6, the method comprising enzymatically hydrolyzing animal fat, preferably milk fat, by means of a lipase dissolved in water and having a content comprising between 0.1% and 3% by weight of the fat, followed by centrifugation and vacuum evaporation to remove the aqueous phase of the composition and obtain a residual water content of up to 0.5% by weight, followed by one or more steps of reducing the percentage of free fatty acids in the composition.

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

20. The method according to any one of claims 18 or 19, wherein, The enzyme in question is triglyceride lipase.

21. The method according to any one of claims 18 to 20, wherein, The method for reducing the percentage 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 claims 18 to 21, wherein, The method for reducing the percentage of fatty acids in the composition is molecular distillation (short-path).

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

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

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

26. Use of the composition according to any one of claims 1 to 6 in the following applications: surface treatment of citrus fruits, melons, bananas, papayas, mangoes, avocados, and pomegranates; as a support for fat-soluble dyes and antioxidants; as a support for food enzymes; and as a support for tabletop sweeteners in tablet form.

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