Abstract: A milk ingredient is enriched in polar lipids, in particular in phospholipids and in sphingolipids, in which the percentage of phospholipids is greater than 10% by weight, relative to the weight of solids of the ingredient, and a method obtains the same starting from pasteurized cream and is used in food and/or pharmaceutical products.
Type:
Grant
Filed:
July 13, 2007
Date of Patent:
July 11, 2017
Assignee:
S.A. CORMAN
Inventors:
Daniel Dalemans, Christophe Blecker, Pascal Bodson, Sabine Danthine, Claude Deroanne, Michel Paquot
Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat. The milk fat is subjected to fractional crystallization to recover an olein fraction. Then the olein fraction is subjected to short path distillation to obtain a residual milk fat fraction that has not been evaporated and has a reduced saturated fatty acid content.
Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat.