Abstract: A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at least a branched polyol having at least 3 carbon atoms and at least two OH groups.

Abstract: The invention relates to novel amphiphilic complexes, a method for their preparation, and the compositions containing them. Said amphiphilic complexes result from the reaction, at a temperature between ambient temperature and 80° C., between a protein or polypeptide whose average molecular mass is greater than or equal to 5,000 Daltons and a fatty chain whose carbon atom number is between 4 and 30 selected from fatty acid, fatty alcohol, fatty amine, with the exclusion of undecylenic acid ; the protein or polypeptide/fatty chain weight ratio ranging from 1000/1 to 1/10.

Abstract: Cosmetic and pharmaceutical compositions comprising amphiphilic or hydrolipidic complexes of plant proteins modified with fatty chains are presented. The modified proteins are obtained from the reaction carried out at a temperature between ambient temperature and 80° C. with plant proteins having an average molecular mass is greater than or equal to 10,000 Daltons and one or more fatty chains whose carbon atom number is between 4 and 30, selected from fatty acid anhydrides and fatty acid halides, with the exclusion of undecylenic acid.

Abstract: The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.

Abstract: Process for manufacturing products with a reduced content of sterols and particularly of cholesterol, characterized in that the starting material is composed at least in part of dairy cream and is in the form of an oil-in-water emulsion, and in that it consists essentially of:contacting the starting material with a sufficient amount of cyclodextrin to form inclusion complexes with the sterols present in the fat, so as to render them extractable;inverting the oil-in-water starting emulsion into a water-in-oil emulsion;extracting the complexes formed in whole or in part.