Abstract: The present invention relates to gangliosides derived or isolated from buffalo milk, skimmed buffalo milk, buffalo milk serum or derivatives of either. Buffalo milk is reported to comprise gangliosides that are not contained in bovine milk, such as gangliosides that belong to the GM1-class. Furthermore, bufalo milk is found to comprise unknown gangliosides, denoted herein as ganglioside “F” and “L”. Furthermore, the invention reports that gangliosides are surprisingly found in fractions of isolation procedures that were so far not considered to comprise gangliosides. Finally, milk or milk serum from buffalo, for example as derived from mozzarella cheese production, contains specific gangliosides in the same amounts as human breast milk, which makes it suitable for humanisation of infant and other formulas.

Abstract: An antioxidant composition and a process of recovering the same from a gelatinous retentate of spent ground coffee oil, comprising from 20 to 60% wt of complex lipids and from 10 to 75% wt of carboxylic acids 5-hydroxytryptamides, in which the 5-HT are for example those of behenic, arachidic and/or lignoceric acids, and the complex lipids are phospholipids and glycolipids. This composition may be advantageously used in food products.

Abstract: Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

Abstract: A liposoluble antioxidant composition contains a group B vitamin-organic acid complex and a lecithin rich in phosphatidyl choline.

Abstract: An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Abstract: Glycolipids and phospholipids are obtained by dissolving a mixture of complex lipids in a solvent to form a solution and then passing the solution over a boric acid gel. Glycolipids are retained in the gel, and phospholipids are eluted through the gel.