S.a. Corman

S.a.n. Corman

Daniel Dalemans

Christophe Blecker

Sabine Danthine

Claude Deroanne

Pascal Bodson

Michel Paquot

Robert Bouhon

Hubert Roderbourg

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.

Milk ingredient enriched in polar lipids and uses thereof

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.

Method of reducing the saturated fatty acid content of milk fat

Process for reducing the content of cholesterol and of free fatty acids of an animal fat material, consisting of placing the fat in contact with cyclodextrin, under stirring and in the presence of water, the ratio by weight water/fat, the temperature and the stirring being regulated so that a fine emulsion of the 'oil in water' type is formed, and separating the cyclodextrin-cholesterol and cyclodextrin-free fatty acid complexes so formed.

Process for reducing the content of cholesterol and of free fatty acids

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Herstal, Belgium

Daniel Dalemans