Alternative dairy products containing functional lipids, and manufacturing methods

Abstract

The invention relates to the production of alternative-dairy-product functional products by the qualitative and quantitative substitution of the fat in natural milk with a functional fat that has a beneficial effect on health, and by the formulation of a suitable matrix. The lipids are chosen from those having recognised nutritional and functional effects, and particularly those having limited gustatory acceptability. According to this method, a dispersion (emulsion or suspension of nanocapsules) based on appropriately chosen lipids is produced, and is referred to as Alternative Functional Milk (AFM), then this dispersion is converted into Alternative-Dairy-Product Functional Products (ADPFP): yoghurt, cream-based desserts, hard pastes or spreads, drinking yoghurts, which allow for improved acceptability of the targeted lipids. The conversion from AFM to yoghurt ADPFP is performed by lactofermentation. The conversion from AFM to cream-based dessert ADPFP is performed by the supplemental addition of gelling agents. The conversion from AFM to hard pastes or spreads ADPFP is performed on a more concentrated dispersion by adding gelling agents and thickeners (or using a cheesemaking process). The conversion from AFM to drinking yoghurt ADPFP is performed by stirring and diluting, or reducing the gelling effect of lactofermentation. The acceptability of these products can subsequently be optimised or modified by sensory analysis.

Description

THE DESCRIPTION Title: Dairy-like products with functional lipids and manufacturing methods Preamble

[0001] The low-fat (low-fat) diet is traditionally the most widespread. This is why semi-skimmed or skimmed milk exists to reduce or even eliminate the approximately 3% fat content of natural milk. This practice has extended to dairy products in general: low-fat or 0% fat yogurt, low-fat dairy desserts, etc.

[0002] However, the nutritional quality of unsaturated fatty acids and their role in metabolism are well established. Certain oils are renowned for their nutritional benefits under specific conditions of use: limiting the daily quantity and avoiding any degradation through cooking heat.

[0003] Numerous studies have demonstrated the beneficial effects of certain oils, such as cod liver oil (or fish oil in general), argan oil, sesame oil, olive oil, and others. Each oil offers a particular advantage due to its richness in specific components (fatty acids, unsaponifiables, etc.).

[0004] This is why some studies have shown that incorporating one of these oils into one's diet is a highly recommended practice. Studies have indeed shown that consuming these oils daily (approximately 25 ml / day of argan oil, for example) and under certain conditions (without cooking) provides medicinal and wellness benefits.

[0005] However, some of these beneficial oils have an obstacle to their frequent use: taste acceptability.

[0006] In order to enable easy and appetizing consumption of these oils and / or their fractions, and to encourage their daily use in food, food carriers for these oils and / or their fractions, in the form of Functional Products Assimilated to Dairy Products (FP AL) and their manufacturing processes are proposed. Description

[0010] The manufacturing processes relating to dairy-like products in a form resembling yogurt, cream or spread where the milk fat is substituted by functional lipids in general and particularly in simple oil (a single oil) or compound oil (mixture of oils) with or without added oily fractions are described for the first time.

[0011] These processes consist of replacing milk with a lipid dispersion whose oil phase composition is carefully chosen both quantitatively and qualitatively.

[0012] Quantitatively, the concentration of the oil phase can be varied in the dispersion so that the amount of oil in the portion of the dairy product, or dairy-like product, corresponds to the quantities usually recommended. For example, these quantities are currently around 25 ml.

[0013] From a qualitative point of view, the oily phase is composed of a single oil chosen from oils with proven nutritional value or a mixture of these oils, fractions of these oils or oil(s) enriched in given fractions such as unsaponifiables in whole or in part.

[0014] The dispersions thus obtained are transformed into yogurt or dessert cream or yogurt / spread by adding the necessary ingredients in controlled quantities to respect the final quantity of lipids in a reasonable food portion.

[0015] For example, if the intended portion of the final product is around 125g, the usual weight of a yogurt, the oil concentration will be 20% to contain the recommended amount of lipids, currently 25ml.

[0016] Sensory acceptability is addressed on two levels: palatability and taste. Palatability is improved by adding consistency ingredients to the matrix. Taste is improved by adding flavorings, sweeteners, and / or seasonings. Optimizing acceptability is achieved through both descriptive analysis and sensory evaluation.

[0017] The principal embodiments of the invention include a process for manufacturing a product resembling yogurt, but in which the milk fat is replaced by functional lipids. The process includes a preliminary dispersion step to create a phase equivalent to milk in the yogurt manufacturing process. More precisely, it involves the lacto-fermentation gelation of a dispersion based on carefully selected simple or compound lipids. The dispersion can be fermented by adding the ingredients necessary for lacto-fermentation. The lipid concentration The final yogurt mixture is formulated so that the portion of the finished product provides at least the currently recommended amount of fat: 25 ml / day in the case of argan oil. This portion can be provided entirely or by adding equivalent products lower in fat.

[0018] Embodiments of the invention further include a method for manufacturing a lipid-fortified dessert cream, comprising a dispersion step combined with thickening using a food-grade gelling agent such as gelatin, pectin, or an equivalent. The lipid concentration in the final dessert cream mixture is such that the serving of the finished product provides the currently recommended daily intake of lipids: 25 ml. This serving can also be obtained entirely from the food itself or by adding equivalent products lower in lipids.

[0019] Embodiments of the invention further include a yogurt / spread product in which the milk fat is replaced by functional lipids at a concentration of 20 to 40% or more. The spread may be flavored and packaged in a variety of shapes, including tubs, trays, etc. The lipid concentration in the final yogurt spread is such that a serving of the finished product provides the currently recommended daily intake of lipids: 25 ml. This portion may also be obtained entirely from the product or by adding equivalent products lower in lipids.

[0020] Figure 1 is a flowchart showing the selected steps in a manufacturing process for a similar dairy product where the milk fat is replaced by functional lipids according to the embodiment of the invention. Detailed description

[0021] The field of the invention is that of functional foods. The present invention relates particularly to a method of manufacturing a dairy-like product in which the milk fat is replaced by functional lipids beneficial to health.

[0022] Nutritional science has evolved from a preventive approach to nutritional deficiencies to the promotion of preventive nutrition. The latter aims to maximize physiological functions in order to guarantee a state of well-being and optimal health, while minimizing the risk of contracting disease (Weber, 2001; Chanussot, 2008).

[0023] It is now accepted that food must not only provide the nutrients necessary to cover metabolic needs in adequate quantities, but that these must also contribute to the improvement of health, hence the notion of functional food.

[0024] Thus, a food is said to be functional when it exerts one or more beneficial effects on one or more functions of the body outside of its usual nutritional effects and should therefore be part of the daily diet.

[0025] Functional foods are playing an increasingly important role in the world of scientific research. They are of concern to researchers, healthcare professionals, and the food industry worldwide. This interest is driven by the rise in many lifestyle and diet-related diseases, including cancer.

[0026] It is within this perspective that this invention is situated. Indeed, there are several oils renowned for their nutritional benefits as well as their physiological roles, including argan oil, nigella oil, cod liver oil... Hence the major interest in facilitating their daily use in the diet.

[0027] As an example, scientific studies have shown that consuming 25 ml / day of argan oil has an anti-inflammatory, cholesterol-lowering, antioxidant, and antiproliferative effect on human prostate cancer cell lines. It has also been proven that its consumption or application improves the elasticity and hydration of menopausal women's skin after a 60-day period. However, its consumption remains dependent on local dietary habits, in addition to its unappealing taste, which limits its global consumption. To improve its acceptability, this invention proposes incorporating the recommended amount of argan oil into a lacto-fermented, stabilized dairy protein matrix, resulting in an innovative, yogurt-like health product.

[0028] Health-conscious consumers are increasingly recognizing the nutritional benefits of functional foods. This has led to interest in replacing undesirable or poorly tolerated dairy fat with a functional fat that has a beneficial effect on health, thus offering new dairy products that have an impact on human health and improved sensory characteristics.

[0029] The main objective of this invention is therefore the formulation of functional dairy products in which milk fat is replaced by functional lipids. In particular, the development of preparation process(es) of a basic matrix which allows the chosen plant material to be contained and to guarantee its stability over time.

[0030] The said process for manufacturing a dairy product in which milk fat is replaced by functional lipids at 20% comprises several steps: Step 1: Formulation of the lipid dispersion: a) Formulation of a dispersing matrix containing milk proteins, sodium caseinate as an emulsifying agent and modified starch as a stabilizing agent b) Integration of the oil phase by homogenization at a well-defined speed and for a well-defined duration. Step 2: Gelation of the lipid dispersion: a) By using glucono-delta-lactone (GDL) or advantageously by using yogurt lactic ferments: lactobacillus bulgaris and streptococcus thermophilus, - b) By using natural gelling agents such as gum arabic, pectin and many others; Step 3: Sensory evaluation of the product where milk fat is replaced by 20% functional lipids according to a specific protocol (NF ISO 13299): a) Descriptive characterization: appearance, taste, texture, and mouthfeel of the tested formulated products. b) Flavoring of the finished product and optimization of the formulation by adjusting concentrations and the manufacturing process.

[0031] Figure 1 above shows the process for manufacturing dairy products where the milk fat is replaced by functional lipids, which begins by providing reconstituted milk, which is a lipid dispersion used as a starting mixture. - Reconstituted milk or starting mixture may contain skimmed milk proteins, sodium caseinate, starch, selected fat and other components deemed useful for formulation. - The desired percentage of fat in the final product controls the amount of fat introduced into the mixture.

[0032] The mixture of ingredients containing skimmed milk proteins, sodium caseinate, starch and the chosen fat can form a reconstituted milk or lipid dispersion to which yogurt cultures can be added. - Yogurt cultures may include Streptococcus thermophilus, Lactobacillus bulgaris and bifidobacteria, among others. - The yogurt mixture containing the culture can then be fermented at a temperature of 42°C for a defined time. - The concentrations of sodium caseinate and added starch may vary depending on the amount of lipid material chosen and the homogenization conditions chosen. - The fermented lipid dispersion should not show creaming or syneresis.

[0033] A product or products in which milk fat is replaced by functional lipids can be formed from the lipid dispersion. The quality and nature of the final product depend on several factors, namely: the protein concentration, particularly sodium caseinate, the starch concentration, the oil fraction used, and the gelling process. - Syneresis of the product can be reduced to an optimal level if a mixed sodium caseinate-starch system is used - The stability of the product can depend on the sodium caseinate / oil ratio and the starch / sodium caseinate ratio. Also, on the speed and duration of homogenization. - Gelation can be achieved by lactic acid bacteria and therefore by biological acidification (yogurt and spread) or by the use of gelling agents (dessert cream). - The sensory quality of the finished functional product depends on the concentrations of sodium caseinate and oil used, more specifically on the thickness in mouthfeel and the oily aftertaste.

[0034] Furthermore, in the process according to the present invention, the fat is integrated into an aqueous phase, which limits its contact with atmospheric oxygen, and therefore oxidation phenomena.

[0035] The manufacturing process for a dairy product in which milk fat is replaced by functional lipids according to the invention has, in particular, the following advantages: - The process according to the invention is indeed particularly interesting since it allows us to enhance the value of certain local products and to improve the quality of food; - It allows for the production of an assimilated dairy product where milk fat is replaced by functional lipids beneficial to health. Indeed, the process according to the invention makes it possible to substitute milk fat. This is particularly advantageous, firstly, for limiting the intake of the predominantly animal fat in milk, which is poorly tolerated by some people suffering from cardiovascular and other diseases. Secondly, it facilitates the recommended intake of these functional lipids. Furthermore, the process according to the invention also eliminates the need for food additives. - It allows us to obtain an innovative dairy product with satisfactory physical, functional and organoleptic properties; - It allows us to obtain a dairy product that is relatively stable over time; - It allows us to obtain a functional dairy product.

[0036] To facilitate a better understanding of the present invention, certain definitions are provided. Unless otherwise specified, other technical terms used in this Application shall be interpreted according to their ordinary meaning.

[0037] For the purposes of this invention, "matrix" refers to the dispersing phase of the chosen oil phase, the composition of which varies depending on the desired finished product, such as yogurt, dessert cream, spread, etc.

[0038] For the purposes of this invention, "reconstituted milk" means the lipid dispersion obtained after integration of the oily phase into the chosen base matrix.

[0039] The term "functional oil" refers to any fat that has functional properties on the body, such as argan oil or cod liver oil, or others.

[0040] The preparation of the lipid dispersion can be done by homogenization with ultrasonics or homogenization under pressure as on the scale of the dairy industry.

[0041] In step 1 a) of matrix formulation, milk proteins, lactose, sodium caseinate, and starch are dissolved in distilled water under magnetic stirring, heat-treated to allow starch gelation at 70°C, and pasteurized at 85°C for 15 minutes. This has the advantage of pasteurize the matrix while optimizing the obtaining of a product with satisfactory physical, functional and organoleptic qualities.

[0042] Step 1 b) of homogenization is carried out at a temperature that can be between 45°C and 50°C and at a stirring speed of approximately 10,000 rpm for a duration of approximately 15 minutes. The resulting dairy product has the characteristics of a smooth and creamy dairy cream.

[0043] Step 2 of gelation stabilizes the lipid dispersion over time and can be achieved in several ways: a) Either by acidification using the lactic acid bacteria in yogurt or by using glucono-delta-lactone (GDL), knowing that this acidification method using glucono-delta-lactone is kinetically closest to that of bacteria; b) Or by using natural gelling agents such as gum arabic, pectin...

[0044] The dairy product thus obtained is preferably stored at a temperature between 4C and 8C.

[0045] In step 3a), the descriptive sensory analysis of the formulated products (yogurts) was conducted using a panel of trained sensory foods. Quantitative descriptive profiles were established according to a specific protocol (NF ISO 13299). The final list of attributes was as follows: 5 visual attributes; 3 texture attributes; 3 mouthfeel attributes; and 3 taste attributes. Reference standards for acidity and sweetness were developed using a consensus process (citric acid-based, sucrose-based).

[0046] During step 3b) of the flavoring process, 15 expert panelists first evaluated the base formulated product (PI) (30g of product per cup) before proceeding to evaluate the two flavored products, one with orange blossom (P1FO) and the other with almond (PA1). A new descriptor, the "oily taste descriptor," was added. The resulting independent concentrations of sodium caseinate and argan oil were identified as the factors affecting sensory responses such as texture attributes and the oily aftertaste of the formulated product.

[0047] The conditions applied to optimize the production of argan oil-based yogurt were a reduction in sodium caseinate concentration and flavoring. While these results are useful for optimizing formulations and will produce sensorially optimized products, further studies with varying amounts of argan oil and hedonic evaluation are also necessary to develop a product with strong potential for success in mass-market marketing. Variations in texture and taste perception are not solely due to physicochemical interactions between food components but also depend on interactions between sensory modalities. Therefore, an approach linking physicochemical interactions and sensory analysis is essential for producing dairy products with acceptable sensory properties.

[0048] The invention also relates to a composition comprising a functional food according to the invention, said composition being chosen from the group comprising food compositions.

[0049] For the purposes of this invention, "food composition" means any type of composition suitable for human consumption. Food products include dietary compositions (such as Dietary Foods for Special Medical Purposes; Example of products for frail seniors), functional foods or "health foods" and food supplements (compositions to meet metabolic needs, maintain health, prevent diseases and aging).

[0050] Advantageously, the food compositions according to the invention can be compositions that simultaneously meet the following criteria: - Naturalness: compositions derived from organic farming; without chemical additives; - Pleasure: compositions with highly appreciated organoleptic qualities: creamy compositions, smooth in the mouth; - Health: nutritionally balanced compositions (0% milk fat), compositions to meet metabolic needs, compositions to maintain health, compositions to prevent diseases and aging.

[0051] The food compositions according to the invention may in particular take any form of food and in particular may be chosen from milk, fermented milk products such as yogurts, fresh cheeses, dairy desserts, spreadable cheese specialties, drinks, ice creams, infant formulas.

[0052] The food compositions according to the invention may include any functional oily phase having beneficial effects on health.

[0053] The food compositions according to the invention can comprise between 0.1 and 99% of dairy product according to the invention, depending on the desired effect.

[0054] The food compositions according to the invention may further include other bioactive ingredients such as antioxidants (vitamins, polyphenols, coenzyme Q10), prebiotics, probiotics, omega 3 fatty acids, collagen or collagen hydrolysates.

[0055] Dairy products according to the invention can be included in compositions to obtain an intake of protein, calcium, unsaturated fatty acids, probiotics, particularly in a human subject.

[0056] The present invention also relates to the non-therapeutic use of a functional dairy product or composition according to the invention, said composition being a food composition, for the purpose of preventing certain diseases. The product according to the invention has the advantage of being compatible with a dietary regimen and of compensating for potential deficiencies in such a diet, particularly in calcium, protein, fatty acids, and other nutrients.

[0057] As previously stated, the nutritional properties of the functional dairy product according to the invention are defined in particular at the level of integrated lipids, milk proteins and probiotics.

[0058] Numerous scientific studies have demonstrated the nutritional value of unsaturated fatty acids and many other oils, notably argan oil. Indeed, argan oil is considered one of the most important seasoning oils, offering health benefits beyond its basic nutritional functions. This oil is a rich source of linoleic and oleic acids (37% and 45% respectively), in addition to other compounds (tocopherols, polyphenols, sterols, carotenoids, xanthophylls, and squalene). The unsaponifiable fraction is very abundant in these compounds and possesses a Argan oil has a powerful antioxidant effect, as evidenced by low-density lipoproteins (LDL) isolated from human plasma. The consumption of culinary argan oil has been shown to have a positive effect in preventing certain diseases such as hypercholesterolemia, cardiovascular disease, and diabetes, which are known to have a significant impact on human health. Furthermore, it improves skin elasticity and hydration in menopausal women. All these beneficial effects require a minimum daily intake of 20g of argan oil. However, its unappealing taste remains a significant factor limiting its global consumption.

[0059] Numerous scientific studies have shown that dairy proteins have excellent nutritional qualities (Léonil et al. 2001, Milk, Nutrition and Health, Technique et Documentation Publishing). They also possess specific characteristics whose therapeutic benefits are now becoming well-established. Examples of proteins found in milk that exhibit interesting biological activities include immunoglobulins, alpha-lactalbumin, lactoferrin, and lysozymes. Currently, some medications are being developed from proteins extracted from cow's milk. These medications are intended, in particular, to treat psoriasis and inflammatory bowel diseases, as an alternative to conventionally used antibiotics (Laval University, Quebec).Furthermore, casein and whey proteins, in an acidic environment, influence texture, particularly viscosity, consistency, elasticity, and firmness, due to their coagulation and water-binding capacity. Numerous scientific studies have also shown that milk proteins, especially caseins, exhibit water absorption, solubility, gelling, emulsification, and foaming properties, even after undergoing chemical, physical, or enzymatic treatments (Cheftel et al., 1982).

[0060] Fermented foods have high nutritional value and a beneficial effect on the host's gut microbiota due to their probiotic bacteria, which have a positive impact on human health. Among the health benefits of fermented dairy products are: a reduced risk of cardiovascular disease, type 2 diabetes, and overall mortality, and improved glucose metabolism. Other benefits include the generation of bioactive peptides through the proteolytic activity of lactic acid bacteria, as well as the synthesis of certain B vitamins, including folate (B9), riboflavin (B2), B12, and vitamin K2 (menaquinones).

[0061] The addition of starch has the advantage of improving the stability of the resulting dairy product. It enhances the rheological and physical properties of fermented gels by improving consistency, increasing viscosity, and reducing syneresis, thus contributing to the formation of more stable dispersed acidified milk gel systems.

[0062] The present invention also relates to the use of a functional dairy product according to the invention for the preparation of a food composition intended to act as an agent for the prevention of cardiovascular diseases, hypercholesterolemia, diabetes, aging and many other diseases. Example of a process for obtaining a fermented dairy product according to the invention 1 - Food composition formulation comprising a fermented dairy product according to the invention.

[0063] Matrix preparation: • 3.5% skimmed milk protein • 5% lactose • 1.5% starch • 1-2% sodium caseinates • Water qsp 100g The mixture is heated under stirring and pasteurized at around 85°C for approximately 15 minutes.

[0064] The homogenization conditions for the matrix and the oil phase are as follows: • The temperature of the matrix and the oil phase during homogenization: around 45° to 50°C. • Homogenization speed: approximately 10,000 rpm • Homogenization time: approximately 15 minutes.

[0065] Cooling of the dispersion to 42 C and inoculation with lactic acid bacteria: L. delbrueckii subsp and S. thermophilus.

[0066] Incubate the mixture at 42°C until a final pH of approximately 4.5 is reached (4h- 4h30).

[0067] At the end of fermentation, the final product is firm, smooth and homogeneous; it is then stored between 4°C and 8°C. Two results of sensory analyses of food compositions comprising a fermented dairy product according to the invention:

[0068] The quantitative descriptive profile of the PI-formulated product (Figure 2): The product is visually white, non-glossy, homogeneous, non-phased and non-foamy. • When scooped with a spoon, it is non-stringy, firm and not runny. • Its texture in the mouth is not melting, very firm and not very creamy. • The panelists found it to be slightly sweet, acidic and creamy.

[0069] As an example, here are the quantitative descriptive profiles of the PI A flavored and orange blossom formulated products P1FO (Figure 3): • The product is visually white, bright, homogeneous, not separated and foamy on the surface; • When scooped with a spoon, it is non-stringy, firm and not runny; • Its texture in the mouth is not melting, firm and creamy; • The panelists found it to be slightly sweet, acidic and creamy.

Claims

THE DEMANDS

1. A process for preparing a composition containing functional lipid components, which is a lipid dispersion called Assimilated Functional Milk (AFM), where the milk fat is replaced by functional lipids. It is then gelled by lacto-fermentation or by food-grade gelling agents to prepare Assimilated Functional Dairy Products (ADFPs).

2. A method according to claim 1, characterized in that the selected lipids (a single oil or a compound (oil mixture or oil + oil extract(s))) have scientifically proven physiological and functional properties at the recommended quantities (antioxidant, anti-inflammatory, or cholesterol-lowering effects, among others) and preventive effects against certain diseases such as cardiovascular diseases, hypercholesterolemia, and diabetes, which are known to have a significant impact on human health. Examples include argan oil, cod liver oil, walnut oil, sunflower oil, sesame oil, or corn oil at 20-30 ml / day; black cumin oil at 5-10 ml / day; prickly pear oil at 0.1-0.5 ml / day; borage oil at 2-10 ml / day; and evening primrose oil at 1-5 ml / day, among others.

3. A process according to claims 1 and 2, characterized in that it comprises the following steps: Step 1: 1-a) Formulation and preparation of a base matrix capable of containing the oil phase in its qualitative and quantitative variations and its heat treatment at a temperature between 60 and 95 °C, for a duration between 1 and 30 minutes; 1-b) homogenization of said heat-treated matrix obtained in step 1-a) with a functional lipid phase at a temperature between 25 °C and 70 °C. Step 2: Gelation of the lipid dispersion (LFA) obtained in step 1- b) by acidification to a pH of approximately 4.5 using lactic acid bacteria (probiotics) or glucono-delta-lactone (GDL) or by using a gelling agent to obtain the PF AL. Step 3 - Sensory evaluation of the gelled lipid dispersion or PF AL.

4. A process according to any one of claims 1 to 3, characterized in that step 1-a) of the matrix formulation is carried out at a concentration of milk proteins and derivatives (sodium caseinate, whey, micellar cesine and others) between 1 and 10% and a starch concentration between 0.1 and 5%

5. A process according to any one of claims 1 to 4, characterized in that the homogenization step 1-b) is carried out with a functional lipid phase, at a temperature between 25 and 75 °C, with a speed of 1000 to 20000 rpm and for a duration of 5 to 30 min. Claim 6] A method according to any one of claims 1 to 5 characterized in that step 2 of the gelation is carried out by any protein capable of integrating into a gelation matrix (casein, sodium caseinate, whey among others), by chemical acidification glucono-delta-lactone (GDL), or bacterial (lactic ferments and probiotics) or by use of common gelling agents (starch, pectins, alginates, carrageenans, agar-agar among others).

7. A method according to any one of claims 1 to 6, wherein the method comprises adding any additional ingredient to the base matrix, lipid dispersion (LFA), or finished product (PF AL), wherein the additional ingredient is selected from a native or modified starch, a gum or cellulose, an acidity regulator, an acid, a coloring agent, a flavoring agent, a firming agent, a food protein, a gelling agent, a stabilizer, a thickener, a salt, a sugar, a sweetener, a nutraceutical, a vitamin and a mineral.

8. Use of a functional product similar to a dairy product obtained by the process according to any one of claims 1 to 7 for the preparation of a food composition intended to act as a health food or functional food capable of exerting physiological effects on the health of individuals (anti-inflammatory, antioxidant and others) and of preventing certain diseases (cardiovascular, type 2 diabetes among others).

9. A method according to any one of claims 1 to 9 characterized in that the food compositions according to the invention can in particular take any form of dairy food in particular that of fermented or gelled dairy products such as yogurts, fresh cheeses, dairy desserts, spreadable cheese specialties, drinking yogurts, ice creams.

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