Abstract: The present invention relates to the use, for the manufacture of a hydroalcoholic composition comprising 50% to 80% by weight of at least one alcohol and at least 10% by weight of an aqueous phase, of a branched or crosslinked polymer obtained by polymerization of an aqueous solution of one or more monomers in a water-in-oil inverse emulsion, at least one of the monomers used being an acrylic monomer and one or more of the monomers used being a monomer bearing at least one weak acid function, the molar percentage of monomers bearing at least one weak acid function relative to all the monomers used being at least 30%, and wherein: i) the polymerization is carried out with a concentration of all the monomers in aqueous solution belonging to the range from 1.3 mmol to 3.6 mmol per gram of aqueous solution, ii) during the polymerization, at most 20 mol % of the acid functions present on the monomers having at least one acid function are found in neutralized form.

Abstract: The present invention relates to a method for inerting clays in hydraulic compositions intended for construction purposes, said method comprising a step of adding to the hydraulic composition or to one of its constituents at least one clay inerting agent, characterised in that the clay inerting agent is a water-soluble polymer comprising acrylamide, and/or vinylamine, and/or vinylformamide monomer units, and optionally monomer units of a different chemical nature from the abovementioned chemical natures, and characterised in that its weight average molecular weight is between Mw L and Mw H.

Abstract: The present invention relates to a latex comprising a crosslinked polymer, the polymer comprising 20 to 45 wt % of (meth)acrylic acid monomer units, 35 to 78 wt % of methylacrylate and/or ethylacrylate monomer units, 0 to 30 wt % of monomer units of at least one linear alkyl acrylate, the linear alkyl comprising 3 to 9 carbon atoms, characterized in that the polymer is crosslinked with N-methylenebisacrylamide. The latex according to the invention helps thicken a composition for hair and/or skin care having a pH of between 3.5 and 5.5.

Abstract: The invention relates to an aqueous cosmetic composition for care and maintenance of the hair comprising at least one setting resin, said resin comprising at least 20 mol % of a monomer unit of methacrylic acid and/or one of its salts; and optionally at least one monomer unit of acrylic acid and/or maleic anhydride, and/or one of their salts, the resin having a weight-average molecular weight greater than or equal to 20,000 g/mol. The invention also relates to the use of the setting resin for improving the resistance to humidity of these cosmetic compositions.

Abstract: The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.

Abstract: The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

Abstract: The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product. The invention also relates to the method for producing said fried products.

Abstract: The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is completely or partially replaced with microalgal flour. The novel cooking product can in some cases be consumed by allergic and/or vegetarian persons. The invention also relates to the method for the production of said cooking product.

Abstract: The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.

Abstract: The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.