Texturizing complex comprising oleoylethanolamide and at least one fatty substance

Abstract

The present invention belongs to the field of texturizing agents and more particularly their applications in several fields like pharmaceutical, food, cosmetic or lube application. The prevent invention relates to a texturizing complex comprising oleoylethanolamide and at least one fatty substance and its process of manufacture. The invention also relates to a composition, such as pharmaceutical, food, cosmetic or lube composition.

Description

[0001] TEXTURIZING COMPLEX COMPRISING OLEOYLETHANOLAMIDE AND AT LEAST ONE FATTY SUBSTANCE

[0002] Technical field

[0003] The present invention belongs to the field of texturizing agents and more particularly their applications in several fields like pharmaceutical, food, cosmetic or lube application.

[0004] The present invention relates to a texturizing complex comprising oleoylethanolamide and at least one fatty substance and its process of manufacture.

[0005] The present invention also relates to a composition, such as pharmaceutical, food, cosmetic or lube composition.

[0006] In the description below, references between [ ] refer to the list of references at the end of the examples.

[0007] Technical background

[0008] Texturizing agents are present in a wide range of compositions, so their use covers many fields.

[0009] For example, in many food applications, the lipid phase needs to be structured, i.e. given desirable visco-elastic properties. This role is assigned to the solid fraction of fats, which is made up of saturated fatty acids and, to a lesser extent, transunsaturated fatty acids, which have negative effects on health [1-4], There is therefore pressure, both from public health authorities and from consumers, to replace these solid fats with healthier substitutes, while retaining the texture of the lipid phase [7-11],

[0010] In cosmetics, natural oils or at least bio-based solvents are increasingly used in formulations. There is also a need to find new texturizing agents for these oils that are also biosourced, harmless, and environment friendly.

[0011] Detailed description of the invention

[0012] The inventors have developed a new texturizing complex using oleoylethanolamide of formula (I):

[0013] Formula (I).

[0014] Oleoylethanolamide is a natural, endogenous product, i.e. present in our bodies. This product has been FDA-approved since 2017 and sold as a dietary supplement for its physiological effect of inhibiting the sensation of hunger and thus naturally limiting food intake and weight gain [12-16],

[0015] The inventors surprisingly found out that oleoylethanolamide in combination with at least one fatty substance enables the production of a texturizing complex to give more viscosity or firmness to a composition. The inventors have thus made an alternative solution to already known texturizing agents without the associated drawbacks mentioned above.

[0016] According to the description “texturizing agent” means any additive which increases the consistency and the firmness of a composition. For example a texturizing agent may be made of starch, natural gum (guar gum, arabic gum, tragacanth gum), casein, phytocolloid (carragenates, alginates, agar), carboxyvinyl polymers (carbomer), acrylic copolymer, polyacrylamide, polysaccharide, dextrin palmitate, clays such as modified clays (bentones) and hydrophobic silica, cellulose oleogelators (ethylcellulose

[0017] , phytosterols / sterol esters mixtures

[0018] , monoglycerides

[0019] , waxes

[0020] , fatty alcohols / fatty acids

[0021] , 12-hydroxystearic acid

[0022] ).

[0017] The invention thus relates in a first aspect to a texturizing complex comprising oleoylethanolamide and at least one fatty substance.

[0018] According to the invention, “texturizing complex” means a combination of oleoylethanolamide, at least one fatty substance and optionally one wax and / or an excipient. The texturizing complex may advantageously replace or reinforce the effect of a texturizing agent in a composition, such as pharmaceutical, food, cosmetic or lube composition.

[0019] Advantageously, the texturizing complex may be in gel form.

[0020] According to the description, “gel form” means the complex has a viscoelastic behaviour. Advantageously, the mass concentration of the at least one fatty substance relative to the total mass of the texturizing complex may be in the range from 30 to 99.9 %, preferably 50 to 99.9, more preferably 70 to 99.9 %, even more preferably from 80 to 99 %, and even more preferably from 90 to 99 %, and even more preferably from 96 to 99 %.

[0021] Advantageously, the mass concentration of the at least one fatty substance relative to the total mass of the texturizing complex may be in the range from 70 to 99.5 %, preferably from 80 to 99.5 %, and more preferably from 90 to 99.5 %, and even more preferably from 96 to 99.5 %.

[0022] Advantageously, the mass concentration of oleoylethanolamide relative to the total mass of the texturizing complex may be in the range from 0.1 to 70 %, preferably 0.1 to 50%, more preferably 0.1 to 30 %, even more preferably from 1 to 20 %, and even more preferably from 1 to 10 %, and even more preferably to 1 to 4 %.

[0023] Advantageously, the mass concentration of oleoylethanolamide relative to the total mass of the texturizing complex may be in the range from 0.5 to 30 %, preferably from 0.5 to 20 %, and more preferably from 0.5 to 10 %, and even more preferably to 0.5 to 4 %.

[0024] According to the description, “fatty substance” means any substance composed mainly of glycerides or other lipids, insoluble in water and soluble in non-polar organic solvents. The fatty substance may be natural or synthetic, preferably the fatty substance may be mineral, vegetable or animal origin.

[0025] Advantageously, the fatty substance may be selected from oil, butter, fat, emulsion and mixtures thereof.

[0026] According to the description, “oil” means any fatty flammable substance of plant, animal or mineral origin, immiscible in water, miscible in non-polar organic solvent, generally liquid above 10°C, freezing or solidifying at lower temperatures.

[0027] According to the description, “miscible” means that the resulting mixture is homogeneous, i.e., a single phase is observed visually and “immiscible” means that the resulting mixture is heterogeneous, ie, at least two phases can be observed visually.

[0028] Advantageously, the oil may be selected from natural oil, synthetic oil and mixtures thereof, preferably from vegetable oil, animal oil, mineral oil and mixtures thereof. Advantageously, the oil may be selected from vegetable oil, preferably from rapeseed / canola, sunflower, camellia, olive, coconut, argan, jojoba, castor, soybean, corn, safflower, flaxseed, almond, peanut, algal, palm, palm stearin, palm kernel oil, avocado, apricot, wheat germ, cottonseed, vegetable squalane, caprylic / capric triglycerides, echium, rice bran, sesame, grapeseed, helianthus annuus seed oil, green tea seed oil, macadamia nut oil, rose hips oil, hydrogenated oil, sea buckthorn oil, argan tree kernel oil, lavender oil, oats oil, brazil nut oil, hazelnut oil, hemp oil, mustard oil, karanja oil, triolein oil, arnica oil macerate, evening primrose oil, passion fruit oil, kalahari melon oil, hibiscus oil, raspberry oil, moringa oil, cherry oil, broccoli oil, plum oil, borage oil, tomato oil, marula oil, arugula oil, baobab oil, fenugreek oil, desert date palm oil, neem oil, yangu oil, blackcurrant oil and mixtures thereof.

[0029] Advantageously, the oil may be selected from vegetable oil, preferably from rapeseed / canola, sunflower, camellia, olive, coconut, argan, jojoba, castor, soybean, corn, safflower, flaxseed, almond, peanut, algal, palm, palm stearin, palm kernel oil, avocado, apricot, wheat germ, cottonseed, vegetable squalane, caprylic / capric triglycerides, echium, rice bran, sesame, grapeseed, helianthus annuus seed oil, green tea seed oil, macadamia nut oil, rose hips oil, hydrogenated oil, sea buckthorn oil, argan tree kernel oil, lavender oil and mixtures thereof.

[0030] Advantageously, the oil may be selected from animal oil, preferably from fish oil.

[0031] Advantageously, the oil may be selected from natural or synthetic ester-based oil, preferably from isopropyl myristate, ethyl laurate, ethyl myristate, isopropyl palmitate, butyl laurate, hexyl laurate, caprylic / capric triglyceride, butyl glycol dicaprylate / dicaprate, isopropyl myristate, triethylhexanoin, cetyl ethylhexanoate, octyldodecanol, polyol ester and mixtures thereof.

[0032] Advantageously, the oil may be selected from mineral oil or synthetic oil, preferably from hydrocarbon-based oils including cyclododecane, isooctane, liquid paraffin, Vaseline, hydrogenated polydecene, cyclooctane, cyclopentane, and squalene, isododecane, C10 to C40 alkanes mixtures, squalane and mixtures thereof.

[0033] According to the description, “butter” means any dairy product made from churned cream or any solid fat from vegetal origin.

[0034] Advantageously, the butter may be selected from clarified butter, ghee, shea butter, cocoa butter, peanut butter, avocado butter, nut butter and mixtures thereof, preferably the butter may be shea butter. According to the description, “fat” means any solid or semi-solid substance, as distinguished from an oil, generally highly flammable, insoluble in water but soluble in non-polar organic solvent (for example in diethyl ether), viscous to the touch, of animal or vegetable origin, and which melts between 20°C and 50°C.

[0035] Advantageously, the fat may be selected from duck fat, ox tallow, sheep tallow, lard and mixtures thereof.

[0036] According to the description, “emulsion” means any more or less stable dispersion, in the form of microscopic droplets, of one liquid in a second, immiscible liquid.

[0037] Advantageously, the emulsion may be selected from water in oil emulsion such as margarine.

[0038] Advantageously, the texturizing agent may further comprise at least one wax.

[0039] According to the description, “wax” means any of numerous substances of plant or animal origin that differ from fats in being less greasy, harder, and crumblier (such as fatty acids, alcohols, esters and saturated hydrocarbons). For example, waxes may be naturally occurring waxes, synthetic waxes or mixtures thereof.

[0040] Preferably the wax may be selected from candelilla wax, carnauba wax / Brazil wax, bee wax, rice bran oil wax, sugarcane wax, lignite wax, shellac wax, red tail fat, ceresin, petroleum jelly, hydrogenated Jojoba wax and mixtures thereof. More preferably, the max may be selected from candelilla wax, carnauba wax / Brazil wax, bee wax, lanolin, bayberry, sugarcane, microcrystalline, petrolatum and carbowax and mixtures thereof.

[0041] Advantageously, the mass concentration of the at least one wax relative to the total mass of the texturizing complex is in the range from 0.01 to 20 %, preferably from 0.1 to 10 %, more preferably 0.1 to 1 %.

[0042] Advantageously, the texturizing complex further comprises at least one excipient, preferably a food, cosmetic, pharmaceutically acceptable or lube excipient.

[0043] According to the description, “excipient” means any component of a composition which does not confer its therapeutic or preventive properties, but which may play a role in the absorption (assimilation) and stability of an active substance, as well as in its appearance, colour and taste.

[0044] Advantageously, the texturizing complex according to the invention may comprise an elastic modulus comprised from 1.103to 1.107Pa, preferably 1 ,103to 1.106Pa, more preferably 1 .103to 1.105Pa. The incorporation of at least one wax in the texturizing complex according to the invention may have a positive impact on the value of the elastic modulus and / or the stability.

[0045] The elastic modulus may be measured according to the following method. The real and imaginary parts of the complex shear modulus were measured with a commercial stress-controlled rheometer (Haake, Mars III), in the oscillatory mode and with a double Couette cell (DG41 , Haake). The temperature was regulated by a heated bath (Haake F3) and controlled between 20 and 80 °C, within ± 0.05 °C. The experiments consisted in following, at a given frequency (1 Hz), the evolution of the complex shear modulus of the sample when temperature was progressively decreased or increased between 80 to 20 °C at a rate of 0.25 °C / min. For all shear measurements the applied stress was between 0,05 and 0,1 Pa to ensure the data belong in the linear response regime. At room temperature, when the sample is gelled, a frequency sweep is then conducted from 10 Hz to 0,01 Hz. Then the heating phase takes place from 20 °C to 80 °C at a rate of 0,25 °C / min.

[0046] In a first variant, the texturizing complex according to the invention may comprise from 0.5 to 10 % of oleoylethanolamide, from 89.5 to 98.9 % of oil and from 0.1 to 0.5 % of wax.

[0047] In a second variant, the texturizing complex according to the invention may comprise from 0.5 to 10 % of oleoylethanolamide, from 89.5 to 98.9 % of butter and from 0.1 to 0.5 % of wax.

[0048] In a third variant, the texturizing complex according to the invention may comprise from 0.5 to 10 % of oleoylethanolamide, from 89.5 to 98.9 % of fat and from 0.1 to 0.5 % of wax.

[0049] The invention relates in a second aspect to a food composition comprising a texturizing complex according to the invention.

[0050] Advantageously, the food composition according to the invention may comprise from 3 to 99.9 % of texturizing complex relative to the total mass of the food composition.

[0051] Advantageously, the food excipient may be selected from a pigment, a dye, a natural or artificial colorant, an aroma, a filler, a texturizing agent, a preservative, an emulsifier, a sweetening agent, an antioxidant, a flavouring agent, an anti-caking agent and mixtures thereof. Advantageously, the food composition may be an oleogel comprising from 50 to 99.9 % of texturizing complex relative to the total mass of the food composition and from 0.1 to 5 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an aroma, preferably monosodium glutamate.

[0052] Advantageously, the food composition may be a spreadable paste comprising from 20 to 55 % of texturizing complex relative to the total mass of the food composition and from 0.1 to 5 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an emulsifier, preferably lecithin emulsifier.

[0053] Advantageously, the food composition may be a direct emulsion comprising from 8 to 50 % of texturizing complex relative to the total mass of the food composition and from 0.5 to 3 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an emulsifier, preferably starch or sodium caseinate.

[0054] Advantageously, the food composition may be a reverse emulsion comprising from 50 to 75 % of texturizing complex relative to the total mass of the food composition and from 1 to 6 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an emulsifier, preferably mono or diglycerides of fatty acid or lecithin.

[0055] Advantageously, the food composition may be a chocolate derivative comprising from 20 to 50 % of texturizing complex relative to the total mass of the food composition and from 40 to 70 % of food excipient relative to the total mass of the food composition, wherein the food excipient is a sweetening agent, preferably saccharose.

[0056] Advantageously, the food composition may be a filling comprising from 5 to 50 % of texturizing complex relative to the total mass of the food composition and from 5 to 40 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an emulsifier, preferably lecithin.

[0057] Advantageously, the food composition may be a ganache comprising from 20 to 40 % of texturizing complex relative to the total mass of the food composition and from 5 to 40 % of food excipient relative to the total mass of the food composition, wherein the food excipient is a sweetening agent, preferably saccharose.

[0058] Advantageously, the food composition may be a snack comprising from 3 to 20 % of texturizing complex relative to the total mass of the food composition and from 1 to 10 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an antioxidant, preferably tocopherols. Advantageously, the food composition may be a vegetable cheese comprising from 15 to 40 % of texturizing complex relative to the total mass of the food composition and from 0.5 to 3 % of food excipient relative to the total mass of the food composition, wherein the food excipient is an emulsifier, preferably starch.

[0059] The invention relates in a third aspect to a cosmetic composition comprising a texturizing complex according to the invention.

[0060] Advantageously, the cosmetic composition according to the invention may comprise from 1 to 99.9 % of texturizing complex relative to the total mass of the cosmetic composition, preferably 5 to 99.9 %, more preferably 20 to 99.9 %.

[0061] Advantageously, the cosmetic excipient may be selected from a pigment, a perfume, a filler, an emollient, a moisturizer, a stabilizing agent, a humectant, a filmforming agent, a texturizing agent, a cosmetic active ingredient, a UV filter, an antimicrobial agent, a preservative, an emulsifier, a fragrance, a whitening agent, a thickener, exfoliant, surfactant and mixtures thereof.

[0062] Advantageously, the cosmetic composition may be a foundation comprising from 5 to 25 % of texturizing complex relative to the total mass of the cosmetic composition and from 7 to 25 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a film-forming agent, preferably polymethyl methacrylate, an emollient, preferably isononyl isononanoate.

[0063] Advantageously, the cosmetic composition may be an eyeshadow comprising from 30 to 60 % of texturizing complex relative to the total mass of the cosmetic composition and from 0.2 to 40 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is an emollient, preferably isoparaffin, a preservative, preferably propyl parahydroxybenzoate.

[0064] Advantageously, the cosmetic composition may be a concealer comprising from 5 to 35 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 10 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a humectant, preferably glycerin, a pigment, preferably iron oxide and titanium dioxide.

[0065] Advantageously, the cosmetic composition may be a blush comprising from 10 to 20 % of texturizing complex relative to the total mass of the cosmetic composition and from 40 to 70 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a filler, preferably talc, a pigment, preferably titanium dioxide.

[0066] Advantageously, the cosmetic composition may be a lipstick comprising from 45 to 75 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 10 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is selected from an emollient, preferably bee wax, a film-forming agent, preferably carnauba wax.

[0067] Advantageously, the cosmetic composition may be a dry, normal or sensitive skin cream comprising from 15 to 25 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 5 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a humectant, preferably glycerin.

[0068] Advantageously, the cosmetic composition may be a body scrub comprising from 20 to 75 % of texturizing complex relative to the total mass of the cosmetic composition and from 5 to 15 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is an exfoliant, preferably sugar, an emulsifier, preferably glyceryl stearate.

[0069] Advantageously, the cosmetic composition may be a body lotion comprising from 5 to 20 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 5 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a humectant, preferably glycerin.

[0070] Advantageously, the cosmetic composition may be a sunscreen comprising from 5 to 20 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 5 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a UV filter, preferably bisethylhexyloxyphenol methoxyphenyl triazine.

[0071] Advantageously, the cosmetic composition may be a hydroalcoholic gel comprising from 2 to 15 % of texturizing complex relative to the total mass of the cosmetic composition and from 15 to 30 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is an antimicrobial agent, preferably ethyl alcohol.

[0072] Advantageously, the cosmetic composition may be a cleaning cream comprising from 5 to 35 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 15 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is an emulsifier, preferably glyceryl stearate.

[0073] Advantageously, the cosmetic composition may be a moisturizing cream comprising from 5 to 20 % of texturizing complex relative to the total mass of the cosmetic composition and from 7 to 15 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a moisturizer, preferably glycerin.

[0074] Advantageously, the cosmetic composition may be a lip balm comprising from 30 to 70 % of texturizing complex relative to the total mass of the cosmetic composition and from 10 to 50 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a texturizing agent, preferably beeswax.

[0075] Advantageously, the cosmetic composition may be a shampoo comprising from 1 to 10 % of texturizing complex relative to the total mass of the cosmetic composition and from 1 to 10 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a surfactant, preferably sodium laureth sulfate, an emulsifier, preferably lecithin, a humectant, preferably glycerin.

[0076] Advantageously, the cosmetic composition may be a hair composition comprising from 1 to 20 % of texturizing complex relative to the total mass of the cosmetic composition and from 0.1 to 10 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a surfactant, preferably stearamidopropyl dimethylamine.

[0077] Advantageously, the cosmetic composition may be a hair composition comprising from 50 to 99 % of texturizing complex relative to the total mass of the cosmetic composition and from 0.1 to 10 % of cosmetic excipient relative to the total mass of the cosmetic composition, wherein the cosmetic excipient is a surfactant, preferably stearamidopropyl dimethylamine.

[0078] The invention relates in a fourth aspect to a pharmaceutical composition comprising a texturizing complex according to the invention and a therapeutically active agent. According to the description, “therapeutically active agent” means any agent tending to cure or prevent a disease or restore health.

[0079] Advantageously, the pharmaceutical composition according to the invention may comprise from 5 to 99 % of texturizing complex relative to the total mass of the pharmaceutical composition.

[0080] Advantageously, the pharmaceutically acceptable excipient may be selected from a filler, a UV filter (such as UVA and / or UVB filter), an antimicrobial agent, a preservative, an emulsifier, a binding agent, a disintegrant, a coating agent, a lubrication agent, and mixtures thereof.

[0081] Advantageously, the pharmaceutical composition according to the invention may be a medicament. The pharmaceutical composition according to the invention may be for use as a medicament.

[0082] The invention relates in another aspect to a process to manufacture a texturizing complex according to the invention wherein the process comprises: a) a step of bringing into contact oleoylethanolamide and a fatty substance; b) a step of gradually increasing the temperature of the mixture obtained in step a) until the dissolution of the oleoylethanolamide; c) a step of homogenisation the mixture obtained in step b) to obtain a homogeneous mixture; d) a step of gradually decreasing the temperature of the homogeneous mixture until the texturizing complex according to the invention is formed.

[0083] Advantageously, step b) and step c) may be implemented simultaneously or consecutively.

[0084] According to the description, “a step of homogenisation” means a step carried out by stirring, in the form of mechanical stirring or ultrasonic homogenizer stirring, by any mixer or homogenizer.

[0085] The step of gradually increasing the temperature improves the solubilization of oleoylethanolamide. The benefits of this solubilization are reflected in homogenization step c) and therefore in step d). This improves the complex obtained at the end of step d).

[0086] Advantageously, the step of gradually increasing the temperature is processed up to a maximum temperature of 50 to 110 °C, preferably 60 to 90 °C, and more preferably 65 to 85 °C. EXAMPLE

[0087] General information

[0088] The stability of the texturizing complex over time was assessed visually from the upside-down vial method, meaning the vial in which the texturizing complex was formed was put upside-down and 3 different visual aspects of aging were looked for. Firstly, no visual changes of the texturizing complex from the moment of its formation until the day of inspection, meaning the texturizing complex is stable at a given temperature during that period of time. Secondly, there is syneresis of the fatty substance, but the aspect of the texturizing complex itself is the same as the day of its formation, at a given temperature. And finally, the fatty substance separates from the texturizing complex leading to structural and visual deformation of the texturizing complex, which means the texturizing complex isn’t stable in those conditions, at a given temperature, and is called phase separation.

[0089] Example 1 : Synthesis of oleoylethanolamide (OEA)

[0090] The synthesis of oleoylethanolamide (OEA) was carried out according to the following scheme.

[0091] Oleic acid (1 equivalent) and ethanolamine (10 equivalents) were mixed in a round bottom flask and the mixture was stirred at 150°C overnight with a condenser as a safety precaution. After cooling, the reaction mixture was dissolved in ethyl acetate, then washed twice with a 1 M HCI solution, followed by a saturated NaCI solution. The organic phase was dried with anhydrous sodium sulfate, filtered and the solvent evaporated under reduced pressure. Finally, OEA was recrystallized in a minimum of acetone / water, then filtered and washed with cold water. After drying on a vacuum ramp, pure OEA was obtained in the form of white crystals in yields of between 30 and 50%.

[0092] Example 2: OEA / Oil gel preparation A typical preparation for OEA / Oil gels are carried out as followed. Briefly, OEA is weighted based on the desired concentration, then the desired oil is weighted in accordance with the quantity and concentration of the gel. The mixture is then heated at 70°C for 5 to 10 min until complete solubilisation of OEA in the oil. The resulting solution is then cooled to 20°C (or below for low OEA concentration gels) either slowly (simply left on the bench / fume hood) or rapidly (cooling with ice bath or stream of cold water).

[0093] Example 3: OEA / sunflower oil composition

[0094] A mixture of OEA and sunflower oil, with an OEA concentration of 4% by weight, is heated for 10 min at 70°C, cooled to 20°C and left at this temperature for 1 h. The resulting composition is an opalescent white gel. This gel is stable for at least 3 months at 20°C and does not show any syneresis. The resulting composition has an elastic modulus of 104Pa.

[0095] Example 4: OEA / rapeseed oil composition

[0096] A mixture of OEA and rapeseed oil, with an OEA concentration of 6% by weight, is heated for 10 min at 70°C, cooled to 20°C and then left at this temperature for 1 hour. The resulting composition is an opalescent white / yellow gel. This gel is stable for at least 3 months at 20°C and does not show any syneresis. The resulting composition has an elastic modulus of 104Pa.

[0097] Example 5: OEA / olive oil composition

[0098] A mixture of OEA and olive oil, with an OEA concentration of 4% by weight, is heated for 10 min at 70°C, cooled to 20°C and then left at this temperature for 1 hr. The resulting composition is an opalescent yellow / green gel. This gel is stable for at least 3 months at 20°C and does not show any syneresis. The resulting composition has an elastic modulus of 104Pa.

[0099] Example 6: OEA / argan oil composition

[0100] A mixture of OEA and argan oil, at an OEA concentration of 4% by weight, is heated for 10 min at 70°C, cooled to 20°C and left at this temperature for 1 h. The resulting composition is an opalescent yellow gel. This gel is stable for at least 3 months at 20°C and does not show any syneresis. The resulting composition has an elastic modulus of 1.5.104Pa.

[0101] Example 7: OEA / paraffin oil composition

[0102] A mixture of OEA and paraffin oil, with an OEA concentration of 4% by weight, is heated for 10 min at 70°C, then cooled to 20°C and left at this temperature for 1 h. The resulting composition is an opalescent white gel. This gel is stable for at least 3 months at 20°C and does not show any syneresis. The resulting composition has an elastic modulus of 2.5.103Pa.

[0103] Compositions according to Example 2 have been produced, in the same way as for Examples 3 to 7, for different OEA concentrations and / or for different fatty substances. They are presented in the following tables 1 to 5.

[0104] Table 1 : Concentration of 1 % OEA (wt%) relative to the total mass:

[0105] +++: >75 days; ++: >50 days; +: >25 days.

[0106] Table 2: Concentration of 2% OEA (wt%) relative to the total mass:

[0107] +++: >75 days; ++: >50 days; +: >25 days.

[0108] Table 3: Concentration of 4% OEA (wt%) relative to the total mass:

[0109] +++: >75 days; ++: >50 days; +: >25 days.

[0110] Table 4: Concentration of 6% OEA (wt%) relative to the total mass:

[0111] +++: >75 days; ++: >50 days; +: >25 days.

[0112] Table 5: Concentration of 10% OEA (wt%) relative to the total mass:

[0113] +++: >75 days; ++: >50 days; +: >25 days.

[0114] Example 8: Food composition in emulsion form comprising OEA and sunflower oil

[0115] A mixture of OEA and sunflower oil, with an OEA concentration of 1 .5 % by weight, is heated for 15 min at 100°C.

[0116] In parallel, 1 % sodium caseinate is dispersed in water using a laboratory rotor-stator shaker (Ultra-Turrax®, S25-N 18G) at 8,000 rpm for 5 min in a bath at 60°C. The mixture of OEA and sunflower oil is then added dropwise to the aqueous phase in a bath at 60°C under stirring by the laboratory rotor-stator. Stirring is maintained at 8,000 rpm for 5 min.

[0117] A food composition is therefore obtained by a direct emulsion process, said food composition comprising 20 % by weight of the mixture of OEA and sunflower oil.

[0118] Example 9: Food composition in emulsion form comprising OEA and sunflower oil

[0119] A food composition is obtained in the same way as in Example 8, with the difference that the 1 % sodium caseinate is substituted by 2% starch. Example 10: Food composition in emulsion form comprising OEA, sunflower oil and coconut oil

[0120] A food composition is obtained in the same way as in Example 8, with the difference that the sunflower oil is substituted by a mixture of sunflower oil and coconut oil in a ratio 60 / 40.

[0121] Example 11 : Food composition in emulsion form comprising OEA, sunflower oil and coconut oil

[0122] A mixture of 0.9 % by weight of OEA, 2 % by weight of lecithin (Suncithin BIO F 60, marketed by Novastell) and 97.1 % by weight of a mixture of sunflower oil I coconut oil (60 Z40), is heated for 15 min at 100°C, then homogenized using a spatula and a rotorstator (Ultra-Turrax®, S25-N 18G) at 8,000 rpm for 5 min.

[0123] Water is added under stirring using the rotor-stator for 5min at 8000rpm in a bath at 70°C, to obtain a composition comprising 60 % by weight of mixture and 40 % by weight of water.

[0124] The composition is returned to room temperature under stirring with a deflocculator (a single 28 mm diameter stirring rod) at 100 rpm for 2h.

[0125] A food composition is therefore obtained by an inverse emulsion process.

[0126] Example 12: Food composition in emulsion form comprising OEA, sunflower oil and coconut oil

[0127] A mixture of 0.9 % by weight of OEA, 2 % by weight of DMG (Palsgaard DMG 0291 , marketed by Palsgaard), 1 % by weight of lecithin (Suncithin BIO F 60, marketed by Novastell) and 96.1 % by weight of a mixture of sunflower oil I coconut oil (60 / 40), is heated for 15 min at 100°C, then homogenized using a spatula and a rotor-stator (Ultra- Turrax®, S25-N 18G) at 8,000 rpm for 5 min.

[0128] Water is added under stirring using the rotor-stator for 5min at 8000rpm in a bath at 70°C, to obtain a composition comprising 60 % by weight of mixture and 40 % by weight of water.

[0129] The composition is returned to room temperature under stirring with a deflocculator at 100 rpm for 2h.

[0130] Example 13: Food composition in emulsion form comprising OEA, palm oil and coconut oil A mixture of 0.9 % by weight of OEA, 5 % by weight of DMG (Palsgaard DMG 0291 , marketed by Palsgaard),, 1 % by weight of lecithin (Suncithin BIO F 60, marketed by Novastell) and 93.1 % by weight of a mixture of palm oil I coconut oil (60 / 40) , is heated for 15 min at 100°C, then homogenized using a spatula and a rotor-stator (Ultra- Turrax®, S25-N 18G) at 8,000 rpm for 5 min.

[0131] Water is added under stirring using the rotor-stator for 5min at 8000rpm in a bath at 70°C, to obtain a composition comprising 70 % by weight of mixture and 30 % by weight of water.

[0132] The composition is returned to room temperature under stirring with a deflocculator at 100 rpm for 2h.

[0133] Example 14: Food composition in emulsion form comprising sunflower oil and coconut oil without OEA (comparative example)

[0134] A food composition is obtained in the same way as in Example 11 , with the difference that:

[0135] - The mixture comprises 2 % by weight of lecithin (Suncithin BIO F 60, marketed by Novastell) and 98 % by weight of a mixture of sunflower oil I coconut oil (60 / 40);

[0136] - The composition is returned to room temperature under stirring with a deflocculator at 100 rpm for 3h.

[0137] Example 15: Food composition in emulsion form comprising sunflower oil and coconut oil without OEA (comparative example)

[0138] A food composition is obtained in the same way as in Example 12, with the difference that:

[0139] - The mixture comprises 2 % by weight of DMG (Palsgaard DMG 0291 , marketed by Palsgaard),, 1 % by weight of lecithin (Suncithin BIO F 60, marketed by Novastell) and 97 % by weight of a mixture of sunflower oil I coconut oil (60 / 40);

[0140] - The composition is returned to room temperature under stirring with a deflocculator at 100 rpm for 3h.

[0141] Example 16: Food composition in emulsion form comprising sunflower oil and coconut oil without OEA (comparative example) A food composition is obtained in the same way as in Example 13, with the difference that:

[0142] - The mixture comprises 5 % by weight of DMG (Palsgaard DMG 0291 , marketed by Palsgaard), 1 % by weight of lecithin (Suncithin BIO F 60, marketed by Novastell) and 94 % by weight of a mixture of sunflower oil I coconut oil (60 / 40);

[0143] - The composition is returned to room temperature under stirring with a deflocculator at 100 rpm for 3h.

[0144] The food compositions of examples 11-13 appears to be more stable than the food compositions of examples 14-16 which do not comprise a texturizing complex according to the invention. In fact, when comparing the emulsifying performance of the above-mentioned compositions, the texturizing complex according to the invention stabilizes the compositions obtained by an inverse emulsion process better than lecithin or the lecithin / DMG combination.

[0145] Example 17: cosmetic composition comprising caprylic capric triglyceride with OEA

[0146] A cosmetic composition is obtained according to the following method:

[0147] 1 ) Heat osmosis water to 78°C under a deflocculator at 300 RPM.

[0148] 2) Pre-mix glycerin and xanthan gum using a maryse (spatula). Then, mix under the deflocculator 500 RPM for 15 minutes at 78°C.

[0149] 3) Heat cetearyl alcohol / sodium stearoyl glutamate / isostearyl isostearate / isopropyl palmitate / caprylic capric triglyceride / methylheptylglycerin under a 500 RPM clamp at 78°C.

[0150] 4) Once at 78°C, sprinkle OEA into cetearyl alcohol / sodium stearoyl glutamate / isostearyl isostearate / isopropyl palmitate / caprylic capric triglyceride / methylheptylglycerin under 500 RPM clamp 20 minutes.

[0151] 5) Slowly introduce OEA / cetearyl alcohol / sodium stearoyl glutamate / isostearyl isostearate / isopropyl palmitate / caprylic capric triglyceride / methylheptylglycerin into water / glycerin / xanthan gum under deflocculator 1000 RPM 2 minutes then Rotor-Stator 2500 RPM 5 minutes then cooling deflocculator 500 RPM until 25°C to obtain a fluid emulsion. The fluid emulsion when hot, thickens slightly when cold. 6) Tocopherol added, deflocculator 600 RPM 25°C 2 minutes. Same operation with the addition of 1 ,2-hexanediol and of ethylhexylglycerin.

[0152] 7) Addition of caprylyl glycol, deflocculator 600 RPM 25°C 2 minutes with pH adjusted to 5.50. 8) Addition of citric acid, deflocculator 600 RPM 25°C 2 minutes with pH 5.58.

[0153] The cosmetic composition is available in the table below:

[0154] Conclusion

[0155] The texturizing complexes according to the invention are stable and represent therefore an alternative to known texturizing agents. Moreover, the texturizing complexes according to the invention comprise oils that are biosourced, harmless, and environment friendly. List of references

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Claims

CLAIMS1. A texturizing complex comprising oleoylethanolamide and at least one fatty substance.

2. The texturizing complex according to claim 1 , wherein the mass concentration of the at least one fatty substance relative to the total mass of the texturizing complex is in the range from 30 to 99.9 %.

3. The texturizing complex according to any of the preceding claims, wherein the mass concentration of oleoylethanolamide relative to the total mass of the texturizing complex is in the range from 0.1 to 70 %.

4. The texturizing complex according to any of the preceding claims, wherein the fatty substance is selected from oil, butter, fat, emulsion and mixtures thereof.

5. The texturizing complex according to claim 4, wherein the oil is selected from vegetable oil, animal oil, mineral oil, synthetic oil and mixtures thereof.

6. The texturizing complex according to claim 4, wherein the butter is selected from clarified butter, ghee, shea butter, cocoa butter, peanut butter, avocado butter, nut butter and mixtures thereof.

7. The texturizing complex according to claim 4, wherein the emulsion is selected from water in oil emulsion such as margarine.

8. The texturizing complex according to claim 4, wherein the fat is selected from duck fat, ox tallow, sheep tallow, lard and mixtures thereof.

9. The texturizing complex according to any of the preceding claims, wherein the texturizing complex further comprises at least one wax.

10. The texturizing complex according to claim 9, wherein the mass concentration of the at least one wax relative to the total mass of the texturizing complex is in the range from 0.01 to 20 %.

11. A food composition comprising a texturizing complex according to any one of claims 1-10.

12. A cosmetic composition comprising a texturizing complex according to any one of claims 1-10.

13. A pharmaceutical composition comprising a texturizing complex according to any one of claims 1-10 and an active agent.

14. The pharmaceutical composition according to claim 13 for use as a medicament.

15. A process to manufacture a texturizing complex according to claim 1 wherein the process comprises: a) a step of bringing into contact oleoylethanolamide and a fatty substance; b) a step of gradually increasing the temperature of the mixture obtained in step a) until the dissolution of the oleoylethanolamide; c) a step of homogenisation the mixture obtained in step b) to obtain a homogeneous mixture; d) a step of gradually decreasing the temperature of the homogeneous mixture until the texturizing complex according to claim 1 is formed.

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