EA005961B1 - An alimentary composition comprising dietary fibres, as well as the use thereof in the preparation of alimentary products - Google Patents

Abstract

The present invention relates to an alimentary composition, solid at room temperature and presenting an appearance similar to that of creamy margarine/butter, comprising at least one aqueous phase comprising dietary fibres, an emulsifying system, and at least one oily phase comprising lipids. More particularly, the present invention relates to an alimentary composition comprising emulsions formed by a continuous oily phase and an aqueous phase. The present invention further relates to a process for preparing said alimentary composition, as well as to the use thereof in preparing alimentary products such as spreads.

Description

This invention relates to a food composition that is solid at room temperature and has properties similar to butter / margarine containing at least one aqueous phase, dietary fiber and emulsifying system, as well as at least one oil phase containing lipids. More specifically, the invention relates to a food composition comprising emulsions formed by a continuous oil phase and an aqueous phase.

Attempts have been made to add fiber to food compositions used in margarine or oil without changing their basic properties. The insoluble dietary fiber, which is the most widely distributed, has not shown to be technically suitable, because they change the appearance of the finished product, and, in addition, severely destabilize the emulsion. Soluble dietary fiber, on the other hand, usually gives the product a high viscosity, and this does not allow it to be added in large quantities. Fibers of lower viscosity give better results, allowing you to add them in large quantities.

The documents cited below explain the prior art related to this invention.

BP 9200626 discloses a fat-like composition containing oblong gel particles of irregular shape having a size along the longer axis of up to 250 μm and an average volume diameter of 10-100 μm, these particles being hydrated, so that they have a substantially homogeneous organoleptic character in an emulsion of the type water-in-oil.

BP 9803191-0 discloses an aqueous dispersion of plant steroids and other lipids with a high melting point, a method for its preparation, food products, as well as their use. Dispersion provides the structure for food products, and its use can reduce or eliminate the use of saturated fats and trans fatty acids.

BP 9803195-0 discloses a fat-based food product containing natural fat components that create the effect of lowering blood cholesterol in amounts sufficient to achieve this effect, the fat containing at least 1% sterol composition containing steroids, of which at least 40% are esterified with fatty acid esters.

BP 9405853-9 discloses a method for producing an oil-in-water emulsion and a margarine-type edible paste composition having a third of fat in less than 80 wt.% And having a consistency close to that of margarine. This document further discloses a method for producing a water-in-oil emulsion having a relatively high hydrocolloid content and a consistency similar to that of margarine.

EP 533147 discloses the use of edible powdery fibers, such as cellulose fiber, for improving the retention of emulsion water by a water-in-oil emulsion.

I8 5106644 discloses reduced calorie foods containing fibers in the form of hydrocolloids and cellulose in addition to fatty by-products.

ϋδ 4156021 discloses nutritional substitutes containing flavoring, coloring and texturing agents with a base of a low calorie, oily fibrous food product. The base contains a mixture of edible gum, edible oil, water and powdered fibrous cellulose.

OV 2280196 discloses food pastes with good digestibility, texture and organoleptic properties, which contain an aqueous phase, which may be a non-gel composition. The aqueous phase contains 0.1-30 wt.% Fiber, 0.01-4 wt.% A thickener, especially alginate, and 0.01-10% protein, especially caseinate. The oil phase is represented by oil in an amount of 5-60%, preferably about 20 wt.%, And an emulsifying system comprising monoglycerides and polyglycerol esters, which are preferably present in an amount of about 0.5 wt.%.

EP 509707 discloses food pastes containing water, 2-20 wt.% Water-soluble starch, especially a mixture of hydrolyzed maltodextrins having a dextrose equivalent of less than 5. A water-bound system contains 0.05-1.5 wt.% Alginate, 0.5 -5.0 wt.% Gelatin, as well as a source of calcium, such as calcium salts or milk protein, to stabilize the dispersion. From 2 to 12 wt.% Soluble plant fiber can also be used as part of a moisture-binding system. The dispersion may contain up to 40% of the added fat.

Dietary fiber is a generic term that encompasses a wide variety of substances that are not digested in the upper part of the human digestive tract. These substances are chemically part of the carbohydrate family and include a variety of substances formed by cellulose, oligosaccharides, pectins, gums and other hydrolysis-resistant substances that form the walls of cells or cell reservoirs for cytoplasm.

AOAC (Association of Official Analytical Chemists) gives the following definition: dietary fiber consists of “plant cell residues that are resistant to hydrolysis by human food enzymes. They consist of cellulose, hemicellulose, oligosaccharides, pectins, gums, waxes and lignin ”(Tgoteey apb Vigky1, 1986).

In General, the fibers that can be used to obtain the composition according to the invention belong to two classes, technically characterized as insoluble fibers and soluble fibers.

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Soluble fibers are soluble in water at concentrations above 0.1 g / l at 100 ° C, while insoluble fibers are not solubilized.

Insoluble fibers, represented by bran of cereals and the remains of cell walls (such as from soybeans, peas, etc.) act mainly mechanically during the movement of contents along the digestive tract and affect the absorption of lipids by absorption of bile salts used to emulsify fat globules . Due to their hydrophobicity, insoluble fibers absorb hydrophobic carcinogens, preventing colon cancer. In addition, due to their insolubility, they are difficult to ferment with the intestinal flora and therefore they are difficult to transform during the metabolism.

Soluble fibers are characterized by the fact that they are destroyed by bacteria present in the colon, resulting in various metabolic modifications: the pH of the digestive tract, stimulation of the endogenous flora, the formation of short-chain fatty acids (8BA). The intensity of each effect depends on the chemical nature of the fiber in question.

In preparing the composition of the invention, soluble dietary fiber is preferably used. In particular, soluble dietary fiber is selected from fibers of non-starch polysaccharide origin, fibers formed by fructo-oligosaccharide, oligofructose and oligofructose mixtures, monosaccharides and polysaccharides, and / or mixtures thereof. In a preferred embodiment of the invention, soluble dietary fiber is used selected from natural gums selected from acacia gum (see structure 1 below), chemically consisting of a main galactose chain with large secondary branches consisting of galactose and arabinose, and / or a mixture thereof, obtaining the proposed composition. Preferably, the soluble dietary fiber from acacia gum used in the preparation of this composition will result in a functional food product that supports and increases fiber intake without changing dietary habits.

Acacia gum is a gum of natural origin, widely used as an ingredient, additive or carrier in pharmaceutical and food products. The Pharmacopoeia defines acacia gum as “naturally flowing, sticky exudate obtained by notching the trunks and branches of acacia trees of Senegalese and other types of acacia of African origin.” After collection, the gum is cleaned by a simple physical process (centrifugation and filtration) without any chemical or enzymatic modification, followed by sterilization and spray drying and a powdery or granular product with high solubility in water is obtained.

From a chemical point of view, acacia gum is a carbohydrate consisting of a main galactose chain with large secondary branches consisting of galactoses and arabinoses. Given that this gum is a low-viscosity and high molecular weight (mol. Weight above 300,000 Da), soluble dietary fiber, it has an important physiological function, it is approved and scientifically recognized as a prebiotic, fermented by microflora, which performs an important physiological function.

From the point of view of legislation, acacia gum is allowed in Europe for use as a food additive E AOLU BUT - the Committee for the Study of Food Additives (1ECEA) and the European Community (EU). According to the EU, acacia gum can be added to a food product prepared with organically cultured ingredients. In the United States, ΕϋΑ recognizes acacia gum as SKA8 (approved food substance), registered in the US Food Chemical Code under number 18413330.

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Due to its highly branched structure, acacia gum occupies a very small hydrodynamic space and therefore it develops a very low viscosity.

Dietary fiber of non-starch polysaccharide origin, formed by fructooligosaccharides and chemically composed of sugar units such as glucose, fructose, mannose, ribose, xylose, sorbitol, etc., have a molecular weight of 800 to 10 million. Sugar units are preferably connected by bonds that are not are destroyed by enzymes secreted by the human body, such as a β- (1-4) linkage, a link between two glucose units, a β- (2-1) link between two fructose units, and a β- (102) link between glucose and fructose units.

Oligofructoses are formed mainly by bonds of the β- (2-1) type, preferably inulin, irisin, lycorizin, can be oligosaccharides of plant (chicory) origin, obtained under the action of microorganisms. Inulin is formed by linear chains of fructose molecules linked by bonds of the β- (2-1) type (a mixture of oligomers and polymers of fructose), and may have a degree of polymerization ranging from 2 to 60. In these inulin, almost all chains can have up to 60 links and end with a glucose molecule. These inulin can also be isolated from natural sources, they are present in significant quantities in fruits and vegetables, and can also be extracted by known extraction methods.

Mixtures of oligofructoses and polysaccharides, preferably when used as soluble dietary fiber, may contain, in addition to the fructose unit, smaller amounts of glucose derived monosaccharide units. The average molecular weight is from 800 to 16,000.

Polyglucose, which mainly contains β- (1-4) bonds, is considered to be polyglucose with β- (1-4) bonds, non-digestible beta-glucans, oligoglucose and dextrins. They have a low molecular weight of 800 to 1 million and are usually composed partly of soluble fiber and partly of insoluble fiber in average proportions of 5: 1 to 1: 5.

Preferably, the polyglucose is cellulose and its derivatives, such as methyl cellulose, hemicellulose, hydroxypropyl methyl cellulose and other carboxycelluloses having an average molecular weight of from 1 to 10 million, and they are usually considered 100% insoluble fibers.

An object of the present invention is to provide a product called a food composition that contains dietary fiber but preserves the natural characteristics of a food product of this kind. In particular, it is a food composition for spreadable products (pastes), such as margarine or butter with dietary fiber.

Another objective of the invention is to provide a product that, despite the fibers contained therein, retains organoleptic, physical and rheological characteristics similar to those of natural products with a smooth texture, creamy consistency, spreadability and ease of spreading at temperatures at which they are removed from the refrigerator.

This food composition has the characteristics of a functional food product that supports and increases fiber intake without altering eating habits. The invention also discloses a method for producing said food composition.

Methods for producing continuous emulsions formed by oil-in-water emulsions containing oil phases, emulsifying systems and aqueous phases, as well as methods for producing creamy food pastes, can use the compositions of the invention, in particular in the form of food pastes.

A technically continuous oil-in-water emulsion can be obtained when two immiscible liquids, such as oil and water, are vigorously mixed and finally crushed into small particles that remain distributed “inside” the other liquid. However, there is a tendency that when the mixing ceases, the dispersed phase regroups by itself, returning to its original state. As a resource for increasing the stability of the emulsion, oils are used whose melting point is modified to make them more stable. The differences in stability partly depend on the ratio in which the phases are mixed in order to obtain an emulsion with the appearance of a homogeneous mass and without visible particles.

Changes and technological innovations in the stage of the traditional method of producing oil-in-water continuous emulsions from the point of view of manufacturing products with fibers have been made to the method for producing a food composition containing fibers. The first stage of the production method involves the preparation of an oil composition from a mixture of liquid and hydrogenated vegetable oils with other fat-soluble ingredients. The second stage involves the preparation of an aqueous phase consisting of a mixture of water-soluble ingredients. This step involves mixing the phases and preparing the emulsion, possibly followed by pasteurization and homogenization. The third stage of the method consists in cooling the mixture from the previous stage by means of screw crystallizers-heat exchangers, which are represented by primary and secondary cooling devices. At this stage, a homogenization device is used, the purpose of which is to mechanically act on the crystals so as to make them smaller and give the mass a creamy consistency. The periods of the emulsion in the primary and secondary cooling devices affect the type of crystallization and post-crystallization of the mass that forms the food composition. Another important point

When cooling, the mass is sheared by the shear, so that the fat crystals acquire adequate sizes, the droplets of the aqueous phase remain held in the greasy medium, and the fiber remains held in this matrix.

When introduced into the emulsion, some of the various fibers can cause a slight increase in the size of the droplets of the mass, which can contribute to the melting and release of the flavor of the product. On the contrary, after cooling, they can cause destabilization of the phase and a change in the texture of the product.

The creaminess and texture of the food composition essentially refers to the stability of the crystalline structure resulting from the final state of various polymorphic forms achieved during the cooling, crystallization and storage of the product.

The product of the invention will be described in more detail below.

The food product according to the invention contains two phases: one is oil and the other is water.

The oil phase may be formed by liquid vegetable oils and hydrogenated vegetable oils selected from the following sources, such as soybean oil, sunflower oil, palm oil, palm kernel oil, coconut oil, corn oil, babasu nut oil, olive oil, rapeseed oil, oil canola, sesame oil and their hydrogenation products, fractionated triglycerides and / or mixtures thereof in mutually esterified form and / or mixtures thereof, and / or mixtures of any other suitable edible oils.

The structural formulas of certain fatty acids that may be present in liquid vegetable oils and hydrogenated vegetable fats used in preparing the food composition of the invention are indicated below.

Triacylglycerol or triglyceride

FATTY ACID

STRUCTURE

SATURATED lauric

DESIGNATION OF FORCES

- myristic

STR palmitic · "stearic

S14L> 4 "

STVgO ·> "·

- linolemia yaryahidonoyaya α> ιΐ kya STR

alkaline-linoleic

- EIKOMpengmnomya

- dokogsyaksyayaya

- oleic

- eruca

MONSATURATED

POLYESATURATED WITH

r p

n

- gamma-linolevaya ·

STV.1 KAYA

ATS ball

SJM

MILA91

1 | ί ί

S11D cue

S2O-L

S23L

I

Key + VI

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Vegetable oils used in the food industry are natural substances consisting of 98-99% by weight of triacylglycerols, also called triglycerides. Triglycerides are formed from a glycerol molecule and three fatty acid molecules. So, fats can be defined as natural substances formed by fatty acids of various molecular weights, their natural esters and smaller components such as phospholipids, aromatic components and vitamins.

Fats differ among themselves with the fatty acids that form them. Different fatty acids differ in their carbon chain depending on the number of carbon atoms, double bonds and the position of the double bonds.

Fatty acids range from the simplest - butyric acid from milk fat to compounds having a large number of carbon atoms, heronic acid from Sebb wax.

Vegetable oils usually contain unsaturated fatty acids containing at least one double bond per molecule. They are monounsaturated and polyunsaturated fatty acids (see formula below).

The oil phase may have a lipid content in the range of 20 to 82% by weight of the final product, preferably 35 to 70% by weight of the final product.

Most preferably, the oil phase has a lipid content in the range of 25 to 70% by weight of the final product.

The food composition of the invention further comprises an emulsifying system selected from mono-, diglycerides, polyglycerol esters, natural lecithin, modified lecithin, and mixtures thereof. Preferably, the emulsifying system is selected from mono- and diglycerides and polyglycerol esters. The specified emulsifying system is present in a ratio of from 10: 1 to 1:10 by weight and in an amount of about 0.5-3.0 wt.% The composition of the product.

The food composition according to the invention may additionally contain conventional vitamins so as to meet the requirements of current legislation, namely at least 15,000 HL of vitamin A per kg of final product and at least 10% of RSP (recommended daily intake) of vitamin E to meet the nutritional needs of most individuals and groups of people according to Order No. 33 of January 13, 1998 of the Brazilian Ministry of Health.

Vitamin A can be selected from vitamin A palmitate, chemically known as retinol palmitate, and palmitic acid trans-retinol ester (C ₃₆ H ₆ O ₂ , molar weight 524.9 g / mol), while vitamin E can be selected from vitamin E acetate, chemically known as E-alpha-tocopherol acetate (C ₃ H ₅₂ O ₃ , molar weight 472.8 g / mol), taking into account current legislation requiring the presence of vitamin E in a minimum amount of 10% RSP.

The food composition of the invention may also contain natural colorants, carotene-based synthetic colorants and / or mixtures thereof, preferably beta-carotene, due to its high functionality in relation to the activity of vitamin A and its intense yellow-orange color, in amounts from 0.001 to 0.2 wt.%, preferably 0.01-0.1 wt.%, based on the weight of the final product.

Natural aromas, flavors identical to natural ones and / or mixtures thereof are also introduced into the composition of the oil phases in an amount of from 0.001 to 0.05 wt.%, More preferably 0.01-0.03 wt.%.

The aqueous phase contains soluble dietary fiber, insoluble dietary fiber and / or mixtures thereof, the amounts of which can vary from a minimum relative proportion of 3.0-8.0 wt.% To a maximum relative proportion of 18.0-50.0 wt.%, Preferably 4.0-25.0 wt.% Soluble fibers. The final product may have a soluble dietary fiber content of from 3 to 15 wt.%.

The aqueous phase may further comprise optional ingredients and additives, such as salt, milk, antioxidants, acidifiers and preservatives, along with other components.

Sodium chloride may be used as a source of purified salt — to impart a taste to the product — in an amount of from 0.05 to 4%, preferably from 0.3 to 2.0% by weight.

Whole milk, pasteurized skim milk, whey and / or mixtures thereof can be used in an amount of from 0.1 to 6.0%, preferably from 0.5 to 4.0 wt.%.

Potassium sorbate, sodium benzoate and / or mixtures thereof in an amount of 0.02 to 0.2%, preferably 0.05-0.1 wt.%, Can preferably be used as a source of preservatives.

To achieve the desired pH, acidifying systems such as citric acid, lactic acid and / or mixtures thereof can be used. The pH of the food composition of the invention may vary from 3 to 6, preferably from 4 to 5.

Natural flavors, flavors identical to natural ones and / or mixtures thereof may also be included in the aqueous phase.

Water may be present in the product in an amount of 16.0 to 80%, preferably 30 to 65% by weight. This water can be introduced as part of a solution of water-soluble ingredients.

The illustrative examples presented below serve to illustrate the invention, with all quantities indicating percentages or parts by weight.

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Example 1

The composition of the aqueous phase: The composition of the oil phase: 73.8% water 99.55% oil base 13.9% acacia fiber 40 parts hydrogenated vegetable fat 7 _{g of} 0% reconstituted milk powder 60 parts of liquid oil 4.8% purified co ^ and 0.42% mono- and diglycerides 0.30% potassium sorbate 0.002% natural carotenes 0.013% citric acid 0.02% Natural Flavors dz.r / RSP vitamins

Example 2

The composition of the aqueous phase: The composition of the oil phase: 71.7% water 99.1% oil base 18.0% acacia fiber 35 parts hydrogenated vegetable fat 6.0% reconstituted milk powder 65 parts of liquid oil 3.88% purified salt 0.84% emulsifiers 0.3% preservatives 0.004% natural carotenes 0.12% citric acid 0.02% Natural Flavors dz.r / RSP vitamins

Example 3

The composition of the aqueous phase: The composition of the oil phase: 76.2% of water 98.0% oil base 20.5% acacia fiber 38 parts hydrogenated vegetable fat 3.0% purified salt 62 parts of liquid oil 0.2% preservatives 1.95% emulsifiers 0.08% lactic acid 0.003% carotenes 0.02% Natural Flavors 0.02% Natural Flavors dz.r / RSP vitamins

Example 4

The composition of the aqueous phase: The composition of the oil phase: 79.4% water 97.1% oil base 13.5% .Acacia fiber 70.6 parts hydrogenated vegetable fat 5.0% reconstituted milk powder 24.5 parts of liquid oil 2.8% purified salt 4.96 parts palm oil 0.16% preservatives 2.85% emulsifiers 0.10% citric acid 0.006% carotenes 0.04% natural flavors 0.03% natural flavors dz.r / RSP vitamins

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Example 5

The composition of the aqueous phase: The composition of the oil phase: 82.4% water 97.0% oil base 12.0% polysaccharide fibers 20.0 parts hydrogenated vegetable fat 2.36% refined salt 67.5 parts of liquid oil 0.15% Preservatives 2.5 parts palm oil 0.05% citric acid 2.95% emulsifiers 0.04% natural flavors 0.008% natural carotenes 0.035% natural flavor D.Z.r / RSP vitamins

Example 6

The composition of the aqueous phase: The composition of the oil phase: 90.23% water 98.96% oil base 7.0% polysaccharide fibers 36.1 parts hydrogenated vegetable fat 2.5% purified salt 60.6 parts of liquid oil 0.16% potassium sorbate 3.3 parts palm oil 0.08% lactic acid 1.50% emulsifiers 0.03% natural flavors 0.2% natural carotenes 0.03% natural flavors dz.r / RSP vitamins

These formulations exhibit the following characteristics and properties:

Quality Features: Guaranteed value: Colour The predominance of yellow, light yellow, balanced with cream color. The lack of a strange color. Shine The presence of a characteristic shine. The ability to smear Very easy to spread, slippery * Creamy (creamy) texture. Creaminess Creaminess at room temperature,

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The melting temperature Melting point in the mouth, moderately fast; moderate freshness and a small residue of a fatty taste in the mouth. Smell The presence of characteristic odors, such as the smell of oil. Lack of foreign smell. Taste Standard characteristic taste of the product with a taste similar to butter, cream or milk. Salty taste Salty taste from insignificant to moderate; lack of a bitter aftertaste. Lack of an oily, immature and almond-like flavor. Lack of foreign taste. Appearance Smooth surface, no bubbles and / or voids, product with a moderate yellow color, the prevailing cream color. General Mesophile Cont (iggs / g) max. 1, OHYUEZ Maximum total coliforms (ΝΜΡ / γ) 5, ΟχΙΟΕΙ Maximum Mold and Yeast (OEC / g) 5.0x10E2 5a1top11a sp (25 g) missing

CLAIM

Claims (46)

1. The food composition, solid at room temperature and exhibiting properties similar to the properties of creamy margarine or butter, characterized in that it contains at least one aqueous phase containing soluble dietary fiber in an amount of 3.0-50.0 wt.% By weight this aqueous phase, and these fibers are selected from the group consisting of natural acacia gums, fibers chemically composed of the main galactose chain with large secondary branches consisting of galactose and arabinose, and / or mixtures thereof, emulsifying topic and at least one oil phase having a lipid content of 20,0-82,0 wt.% of the weight of the final product. 2. The food composition according to claim 1, characterized in that in the specified oil phase, the lipids contain a mixture of liquid vegetable oils and hydrogenated vegetable fats. 3. The food composition according to claim 2, characterized in that said mixture of liquid vegetable oils and hydrogenated vegetable fats is selected from one of the following sources: soybean oil, sunflower oil, palm oil, palm kernel oil, coconut oil, corn oil, babasu oil, olive oil, rapeseed oil, canola oil, sesame oil, their hydrogenation products, fractionated triglycerides and / or mixtures thereof in mutually esterified form and / or mixtures thereof, and / or mixtures of any other suitable edible oils. 4. The food composition according to any one of pi. 1-3, characterized in that the oil phase has a lipid content of 35.0-70.0 wt.% By weight of the final product. -8005961 5. The food composition according to any one of claims 1 to 4, characterized in that the oil phase further comprises natural aromas, aromas identical to natural ones and / or mixtures thereof. 6. The food composition according to claim 5, characterized in that the said aqueous phase contains dietary fiber in an amount of 4.0-25.0 wt.%. 7. A food composition according to any one of claims 1, 5 and 6, characterized in that said dietary fiber is soluble dietary fiber. 8. The food composition according to claim 1, characterized in that the final product has a soluble dietary fiber content of 3-15 wt.%. 9. A food composition according to any one of claims 1, 5-8, characterized in that said dietary fiber is selected from fibers of non-starch polysaccharide origin, fibers formed by fructooligosaccharides, oligofructose and mixtures of oligofructoses, monosaccharides and polysaccharides, and / or mixtures thereof, and from the group of dietary fiber formed by polyglucose and their derivatives, oligoglucose and dextrins. 10. The food composition according to claim 9, characterized in that said dietary fiber is selected from the group consisting of natural acacia gum, fibers chemically composed of the main galactose chain with large secondary branches composed of galactose and arabinose, and / or mixtures thereof . 11. The food composition according to claim 9, characterized in that the dietary fiber is selected from inulin formed by linear chains of fructose molecules connected by bonds of the β- (2-1) type (a mixture of oligomers and polymers of fructose), wherein the degree of polymerization of said inulin can be from 2 to 60. 12. The food composition according to claim 11, characterized in that in these inulin almost all chains can have up to 60 units and end with a glucose molecule. 13. The food composition according to claim 1, characterized in that said oil phase contains an emulsifying system in a weight ratio of from 10: 1 to 1:10. 14. The food composition according to one of claims 1 or 13, characterized in that said oil phase contains an emulsifying system in an amount of from 0.5 to 3.0 wt.%. 15. A food composition according to one of claims 1, 13 or 14, characterized in that said emulsifying system is selected from mono-, diglycerides and polyglycerol esters, natural lecithin, modified lecithin and / or mixtures thereof. 16. The food composition of claim 15, wherein said emulsifying system is selected from mono- and diglycerides and polyglycerol esters. 17. The food composition according to any one of claims 1, 5-16, characterized in that the oil phase further comprises natural flavors, flavors identical to natural, and / or mixtures thereof. 18. The food composition according to any one of claims 1 to 16, characterized in that it further comprises vitamins A and E. 19. The food composition according to p. 18, characterized in that vitamin A is present in an amount of at least 15,000 GO of vitamin A per kg of the final product, and vitamin E is present in an amount of at least 10% RSP (recommended daily intake) of vitamin E. 20. The food composition according to one of claims 18 or 19, characterized in that said vitamin A is selected from vitamin A malmitate, and said vitamin E is selected from vitamin E acetate. 21. The food composition according to any one of claims 1 and 5-19, characterized in that the aqueous phase further comprises ingredients and additives, added as desired. 22. The food composition according to item 21, characterized in that said optional added ingredients and additives are selected from purified salt, milk, antioxidants, acidifiers and preservatives and / or mixtures thereof. 23. The food composition according to item 21 or 22, characterized in that the source of the purified salt is sodium chloride. 24. The food composition according to item 23, characterized in that the salt is present in an amount of 0.05-4.0 wt.%. 25. The food composition according to paragraph 24, characterized in that the salt is present in an amount of 0.3-2.0 wt.%. 26. The food composition according to item 21 or 22, characterized in that the source of milk is whole milk, pasteurized skim milk, whey and / or mixtures thereof. 27. The food composition according to p, characterized in that the specified milk is present in an amount of 0.1-6.0 wt.%. 28. The food composition according to item 27, characterized in that the specified milk is present in an amount of 0.5-4.0 wt.%. 29. The food composition according to item 21 or 22, characterized in that the preservatives are selected from potassium sorbate, sodium benzoate and / or mixtures thereof. 30. The food composition according to Claim 29, wherein said preservatives are present in an amount of 0.02-0.2% by weight. 31. The food composition according to p. 30, characterized in that the preservatives are present in an amount of 0.05-0.1 wt.%. 32. The food composition according to item 21 or 22, characterized in that said acidifiers are selected from citric acid, lactic acid and / or mixtures thereof. 33. The food composition according to any one of claims 1 to 32, characterized in that it has a pH from 3 to 6. 34. The food composition according to p. 33, characterized in that it has a pH from 4 to 5. 35. The food composition according to any one of claims 1 and 5-34, characterized in that said aqueous phase further comprises natural aromas, aromas identical to natural ones and / or mixtures thereof. 36. The food composition according to any one of claims 1 to 35, characterized in that it further comprises water as an integral part of a solution of water-soluble ingredients. 37. The food composition according to clause 36, characterized in that the water is present in an amount of 16,080.0 wt.%. 38. The food composition according to clause 37, characterized in that water is present in an amount of 30.065.0 wt.%. 39. The food composition according to any one of claims 1 to 38, characterized in that it further comprises colorants. 40. The food composition according to § 39, characterized in that the said dyes are selected from natural dyes, synthetic dyes based on carotene and / or mixtures thereof. 41. The food composition according to p, characterized in that the said dyes are selected from beta-carotenes due to their high functionality in relation to the activity of vitamin A and their intense yellow-orange color. 42. The food composition according to any one of claims 39-41, characterized in that said colorants are present in an amount of 0.001-0.2 wt.% Of the final product. 43. The food composition according to § 42, characterized in that the said dyes are present in an amount of 0.01-0.1 wt.% Of the final product. 44. The use of the food composition according to any one of claims 1 to 43 for the preparation of a functional food product that supports and enhances the absorption of dietary fiber without changing food habits. 45. Margarine containing the food composition according to any one of claims 1 to 43, in combination with adequate adjuvants. 46. An oil containing the food composition according to any one of claims 1-43, in combination with adequate adjuvants.