EP0723596A1

EP0723596A1 - Method for the enzymatic transformation of triglycerides in a fat, in particular dairy fat

Info

Publication number: EP0723596A1
Application number: EP94931065A
Authority: EP
Inventors: Jean Emile Graille; Didier Jean-Luc Montet; Catherine Lucette Ozenne; Gilles François LAMBERET
Original assignee: Institut National de la Recherche Agronomique INRA; Centre de Cooperation Internationalel en Recherche Agronomique pour le Development CIRAD
Current assignee: Institut National de la Recherche Agronomique INRA; Centre de Cooperation Internationalel en Recherche Agronomique pour le Development CIRAD
Priority date: 1993-10-14
Filing date: 1994-10-14
Publication date: 1996-07-31
Also published as: FR2711142A1; WO1995010626A1; AU7995994A; FR2711142B1; CA2174208A1

Abstract

A novel method for the enzymatic transformation of triglycerides in a main fat by acyl transfer, interesterification, transesterification or intrainteresterification, uses an enzymatic preparation in a reaction system containing said main fat alone or mixed with a co-substrate selected from fatty acids, fatty acid esters, from a secondary fat, or untreated secondary fat. The method is characterized specifically in that the enzymatic preparation comprises a plant latex, or a serum, or coagulum of the latter, in particular a latex of Euphorbiaceae or Caricaceae. Application particularly for enzymatic processing of dairy fat in the food industry.

Description

Process for the enzymatic transformation of triglycerides of a fat, in particular milk fat.

The present invention relates to a new process for the enzymatic transformation of the triglycerides of a fat, in particular milk fat.

This process finds particular application for the modification of the rheological properties of milk fat as well as of its fractions known under the name of olein and stearin.

In particular, this process can be used to form, from an olein of milk fat, a fat whose rheological behavior is close to that of a stearin.

More generally, this process can be used in the food industry to recover various fats, by selectively exchanging or replacing some of the fatty acids constituting the triglycerides of these fats with fatty acids of other kinds. , so as to modify the rheological and / or nutritional properties of the treated fatty matter. For example, in the case of milk fat, this process makes it possible to replace part of the short-chain fatty acids with unsaturated fatty acids, the consumption of which is recommended for health. The transformation of fats by the enzymatic route, and in particular by transfer of acyls, interesterification, transesterification or intrainteresterification has been the subject of numerous studies. In general, the methods described in the state of the art comprise the use of various enzymatic preparations, in a reaction system comprising said fatty material alone (transacylation or intrainteresterification) or in mixture with a co-substrate chosen from fatty acids (transesterification), fatty acid esters where another fat (interesterification).

Interesterification methods are for example described in documents GB-1577933 and EP-0035883, and a transesterification method is for example described in document GB-2236 537.

The enzymatic preparations used according to these previous documents consist of lipases, which can be regioselective (that is to say which make it possible to transfer acids found in a specific position, in particular in position 1 and / or in position 3, on triglycerides) ?

and / or typoselective (that is to say which allow preferential transfer of certain acids, such as in particular oleic acid, depending on their nature).

For the sake of generalization, it is indicated in these previous documents that the lipases capable of being used for the transformation of triglycerides can be of various origins, but all the illustrative examples use purified lipases of microbial origin.

It should also be noted that in document EP-0035883, the enzymatic preparation is prepared according to a specific process comprising the dispersion, adsorption or binding of the enzyme in or on a support, in an aqueous medium, then drying of the mixture thus obtained at a controlled slow speed.

Furthermore, in document US Pat. No. 3,190,753, it is recommended to use a vegetable latex, namely the latex of Carica papaya for its hydrolastic activity. Furthermore, in document US Pat. No. 3,190,753, it is recommended to use a vegetable latex, namely the latex of Carica papaya for its hydrolastic activity. This prior document which describes a hydrolysis reaction does not contain any indication suggesting that a vegetable latex could be successfully used in a process leading to acyl transfer, such as interesterification, transesterification or intrainteresterification; such as that which is the subject of the present invention and where it is precisely sought to avoid, as far as possible, any hydrolysis.

It has been discovered, and this forms the basis of the present invention, that plant latexes, as well as their serum and coagulum, i.e. in fact unpurified vegetable enzyme preparations, can be successfully used for processing enzymatic of triglycerides of various fats, and in particular of milk fat.

This discovery is completely unexpected, insofar as: - on the one hand, it is not possible today to say whether the reactions observed are catalyzed by lipases or by more general acyltransferases like proteases; and - on the other hand, it is known that enzymes with a high lipase or hydrolase activity do not necessarily have an acyltransferase activity in transesterification (alcoholysis and acidolysis) or in interesterification, and vice versa. (P. Galzy et al. Rev. fse Corps gras, (1986), 22, 307-310). The originality of the present invention therefore lies in the fact that nothing suggested that enzymatic preparations based on plant latex, known for their proteolytic activity could manifest acyltransferase activity, in particular in the presence of a limited aqueous phase, similar to that of lipases, all the more so since until now no one has isolated latex lipase.

Thus, according to a first aspect, the present application aims to cover a process for the enzymatic transformation of triglycerides of a main fatty matter by transfer of acyls, interesterification, transesterification or intrainteresterification, of the type comprising the use of a preparation enzymatic in a reaction system comprising said main fatty material alone or in admixture with a co-substrate chosen from fatty acids, fatty acid esters, or a secondary fatty material, characterized in that said enzymatic preparation comprises a vegetable latex, or a serum or coagulum thereof.

The main fat capable of being treated by the process according to the invention can be of various types and origins. Advantageously, the main fat will be chosen from milk fat, its olein or its stearin. Similarly, the nature and origin of the secondary fat that may be used can be varied. By way of example of secondary fat, mention may be made of: sunflower, palm, coconut, rapeseed, soybean oils, etc.

Likewise, the fatty acids or esters of fatty acids, possibly used as co-substrate, can be varied. By way of fatty examples, mention will be made of the total fatty acids of any edible or officinal or synthetic fatty substance such as undecylenic acid, for non-food uses, and as examples of fatty acid esters, mention will be made the ethyl, isopropyl or methyl esters of these acids depending on whether the objective is food or non-food. The plant latex capable of being used in the context of the present invention can come from various laticiferous plants. Preferably, it will be a latex of Euphorbiaceae or Caricaceae, and in particular a latex of Euphorbia characias or Carica papaya. It has also been observed that in the context of the transformation reactions which are the subject of the present invention, the plant latexes and in particular the Carica papaya latex have a high regiospecificity for position 3 and / or a very strong typoselectivity for short chains ( from 4 to 10 carbon atoms), which is particularly interesting in the case of milk fat where it is sought to change the short chain fatty acids occupying mainly position 3.

According to a particular characteristic, the abovementioned latex is in dry form, for example in the form of a powder, preferably obtained by lyophilization. By dry form is meant a latex whose residual moisture content is less than or equal to about 15%, and preferably less than 10%.

According to another particular characteristic, the enzymatic preparation containing the vegetable latex comes from an aqueous phase whose pH is between 5.5 and 9, so as to confer a pH corresponding to the aqueous phase of the reaction system, even if that -this is quantitatively limited.

Optionally, this enzyme preparation can be made magnetic, so as to facilitate its removal from the reaction system.

The general conditions for implementing the method according to the present invention can be determined relatively easily by a person skilled in the art on reading the existing literature.

It should however be noted that the best results are obtained when the water activity (a _w ) of the reaction system is between 0.1 and 0.6 and preferably close to 0.3, and when the temperature of the reaction system is between 10 and 90 ^° C, preferably between 50 and ^# 70 C. in general, these ranges or values of the water activity of the reaction system corresponds to a water content of fat between 0.05 and 0.02% and preferably of the order of 0.1%.

In the context of the present description and of the claims, the activity of water is defined as the ratio of the water vapor pressure of a solution or a powder to the partial water vapor pressure of pure water at the same temperature. The measurements are made at 40 ° C. using a device of the type

Novasina RTD 33, TH2, after calibration with standard salts of known activity.

In general, the molar ratio between the substrate, that is to say the main fat, and the co-substrate will be between 10: 1 and 1:10 and the amount of enzyme preparation used will be of the order of 0.5 to 10% by weight relative to the total weight of the substrate and of the co-substrate forming the fatty phase.

The process according to the present invention will advantageously be carried out continuously on a fixed bed composed of the enzyme preparation alone or in admixture with a support.

By way of example of support, mention may be made of celluloses, celite, silicas, aluminas, hollow fibers, etc.

This process can also be carried out in a continuous fluidized bed reactor. According to a second aspect, the present application aims to cover the use of plant latexes as an enzymatic system allowing the transformation of the triglycerides of a fatty material by transfer of acyls, interesterification or transesterification or intrainteresterification.

The invention will be better understood on reading the following nonlimiting examples:

In these examples, and unless otherwise indicated, the percentages are expressed in molar percentages for the substrates and the co-substrates, and in percentage by weight for the enzymatic preparation.

The expression CX: Y, where X and Y are whole numbers, will denote a fatty acid having X carbon atoms and Y double bonds.

The precision ΔZ where Z is an integer, will designate the position of the possible double bond.

Thus, the expression C 11: 1Δ10 will denote the undecylenic acid whose double bond is carried by the carbon atom in position 10. In addition, the following abbreviations will be used:

BT. : triglyceride;

MGL: milk fat;

AG: free fatty acid;

EM: methyl ester. EXAMPLE 1

10 mM of anhydrous milk fat triglycerides are reacted with 10 mM of methyl undecylenate (C11: 1Δ10) with stirring in the presence of 5% by weight (relative to the weight of the fatty phase) of Carica papaya latex (sold under the name SIGMA P3250) at a temperature of 37 ^° C for a period of 6 hours.

The triglyceride fraction is separated at the end of the reaction by thin layer chromatography.

The fatty acid analysis of these triglycerides can then be carried out in a manner known per se, for example by gas chromatography:

- or, in the case of triglycerides containing short chains (that is to say containing up to 10 carbon atoms and less) after transformation of the triglycerides into dibutylalkylcarbinols according to the method described by PINA M. et al., Rev . fse Corps Gras (1991), 38, 213-218; - or, in other cases, after transformation of the triglycerides into methyl esters according to the AFNOR standard n ^* NFT60234 (May 1977)

The results obtained showed that about 6% (in moles) of Cll: l were incorporated into milk fat, mainly in substitution for short chains (from 4 to 10 carbon atoms). This example therefore demonstrates the acyltransferase activity of Carica papaya latex.

This experimental protocol makes it possible, in general, to measure the acyltransferase activity of a given latex by "opposing" the triglycerides of a given fat, as the case may be, to a free fatty acid, in particular undecynelic acid. , or its methyl ester.

EXAMPLE 2 The influence of the temperature and of the substrate / co-substrate molar ratio on the interesterification of a milk fat catalyzed by the latex of Carica papaya of Example 1 was studied.

In this example, the co-substrate used is methyl undecylenate. The molar ratio substrate / co-substrate was set at 1/1, then 1/2, and the temperature was varied from 25 to 70 ^° C, the reaction time being set at 16 hours. The results obtained have been collated in Table I below. We see that we incorporate more Cll: l with the ratio 1/2 and that the optimal temperature is 60 ^* C.

Nearly 16% of Cl 1: 1 was incorporated under optimal reaction conditions, mainly in substitution for short acids having 4 to 10 carbon atoms.

TABLE I

TG / EM TG / EM TG / EM TG / EM TG / EM TG / EM

1 1 1 1/2 1/2 1/2 MGL a. bold 25 ^* C 37'C 50 ^* C 50 C 60'C 70'C

C 4: 0 13.9 13.3 11.9 11.1 9.4 11.6 16.5

C 6: 0 6.6 6.3 5.4 5.3 4.5 5.2 6.3

C 8: 0 2.7 2.9 2.5 2.2 1.8 1.8 2.7

C10.0 5.0 5.0 4.7 4.7 4.3 4.3 4.9

C12: 0 4.8 4.7 4.5 4.3 4.3 4.3 4.5

C14: 0 11.9 11.9 11.7 11.1 10.6 11.5 11.6

C16: 0 23.7 23.4 23.4 22.1 22.0 23.0 23.5

C16: l 1.4 1.7 1.5 1.4 1.4 1.1 1.4

C18: 0 9.4 9.4 9.1 8.6 8.2 8.4 9.4

C18: l 19.1 18.8 18.4 16.8 16.6 16.3 18.5

C18: 2 0.8 0.6 0.8 0.7 0.8 0.6 0.7

C4àl0 28.2 27.5 24.5 23.3 20.0 22.9 30.4

EXAMPLE 3

The experimental protocol of Example 2 was reproduced, using as co-substrate undecylenic acid (Cll: 1 AG) in a substrate / co-substrate molar ratio equal to 1/2.

The results are reported in Table II show that the optimal réactionncUe temperature is 60 ^° C and that in these conditions about 20% of CII fatty acid: the triglycerides are incorporated. TABLE π

TG / AG TG / AG TG / AG TG / AG MGL

1/2 1/2 1/2 1/2

A. bold 37 ^* C 50 ^* C 60 ^* C 70 ^* C

C 4: 0 12.8 13.8 8.9 10.9 16.5

C 6: 0 6.0 6.0 4.2 5.3 6.3

C 8: 0 2.5 2.5 1.7 2.1 2.7

C10.0 5.0 4.6 3.9 4.5 4.9

Cll: l 6.3 10.8 19.2 10.8 0

C12: 0 4.5 4.3 3.8 4.3 4.5

C14: 0 11.5 10.7 10.4 11.3 11.6

C16: 0 23.0 21.0 21.3 22.8 23.5

C16: l 1.2 1.2 1.3 1.2 1.4

C18: 0 9.2 8.2 8.3 9.1 9.4

C18: l 17.6 16.2 16.2 16.8 18.5

C18: 2 0.7 0.7 0.7 0.7 0.7

C4àl0 26.3 26.9 18.7 22.6 30.4

EXAMPLE 4 Examples 2 and 3 were reproduced using a less "raw" Carica papaya latex, namely the latex sold under the name SIGMA P3375.

The incorporation rate of Cl 1: 1 is significantly lower than that obtained in Examples 2 and 3.

We can deduce that the latex is more active than it is more raw.

TABLE III

TG / EM TG / EM TG / EM TG / EM TG / EM TG / AG TG / AG

1 1 1 1/2 1/2 1/2 1/2 MGL a. bold 25'C 37 ^* C 50 ^* C 50 ^* C 60'C 50 ^* C 60'C

C 4: 0 11.0 13.3 9.7 8.5 8.4 10.5 6.9 12.5

C 6: 0 5.8 6.6 5.3 4.8 4.6 5.8 3.7 5.4

C 8: 0 2.6 3.1 2.7 2.1 2.0 2.6 1.7 2.6

C10.0 4.8 5.2 4.7 4.5 4.2 4.1 3.8 4.6

Cll: l 1.0 2.0 4.0 10.1 9.5 6.9 16.7 0

C12: 0 4.3 4.4 4.3 4.2 4.1 4.1 3.7 4.3

C14: 0 12.5 11.7 12.0 11.9 11.6 11.6 10.7 12.1

C16: 0 24.2 22.9 21.1 23.3 23.8 23.2 23.4 24.5

C16: l 1.5 1.3 1.4 1.5 1.3 1.5 1.2 1.5

C18: 0 10.4 9.5 10.3 9.6 9.8 9.6 9.4 10.7

C18: l 12161 19.3 20.6 19.0 19.8 19.5 18.2 21.7

C18: 2 0.8 0.8 0.8 0.3 0.8 0.7 0.7 0.8

C4àl0 24.2 28.2 22.4 19.9 19.2 27.6 16.1 25.1

EXAMPLE 5

Examples 2 and 3 were reproduced, replacing the latex of Carica papaya with a lyophilized latex of Euphorbia characias harvested in the region of Montpellier.

The substrate / co-substrate molar ratio was fixed in this example at 1/2. The results obtained (Table IV) show that this latex is particularly advantageous for the transformation of triglycerides by interesterification.

Under optimal rcactionnellcs conditions, it is possible to incorporate 20% Cl of 1: 1 at 50 ^° C by interesterification, whereas in the same conditions is incorporated less than 1% Cl 1: 1 by transacylation. TABLE IV

AG AG AG EM EM EM MG a. fat 37 ° C 50 ° C 60 ° C 37 ° C 50 ° C 60 ° C

C 4: 0 10.6 11.6 9.7 10.4 12.1 10.3 12.5

C 6: 0 5.2 5.5 5.0 5.1 5.7 5.1 5.4

C 8: 0 2.6 2.7 2.7 1.7 1.9 1.6 2.6

C10: 0 4.6 4.7 4.4 3.8 3.9 3.8 4.6

Eyelash: 1 0.8 0.5 0.4 17.5 19.8 13.0 0

CI 2: 0 4.3 4.3 4.2 3.6 3.6 3.0 4.3

C14: 0 12.4 12.5 12.6 10.0 9.6 11.0 12.1

C 6: 0 24.9 24.6 25.4 21.1 19.1 22.2 24.5

Cl 6: 1 1.5 1.5 1.4 1.0 1.2 1.2 1.5

C18: 0 10.6 10.3 11.0 8.1 7.7 8.9 10.8

C18: 1 21.5 21.0 22.3 16.9 14.9 18.3 21.1

C18: 2 0.9 0.9 0.9 0.7 0.5 0.8 0.8

C4àl0 23.0 24.2 21.8 21.0 23.6 20.8 25.1

1 t

EXAMPLE 6

A kinetic study was carried out of the incorporation of Cll: 1, for substrate / co-substrate molar ratios of 1/2, 1/1 and 2/1 (the co-substrate being in the form of free acid) at 60 ° C. with 5% Carica papaya latex marketed under the name SIGMA P 3250; The diagram obtained, reported in the single appended figure, shows that the 1/1 substrate / co-substrate ratio is the most suitable for the enzymatic transformation of triglycerides by transacylation.

In addition, it has been found that the enzyme preparation can be recycled many times without significant loss of activity.

EXAMPLE 7 Dairy fat olein 19 is opposed to palm fatty acids, in 1/2, 1/1 and 2/1 molar ratios.

The reaction is carried out at 60 ° C for a period of 16 hours. The results obtained, reported in Table V below, show a transformation of the olein; the exchange of fatty acids occurs mainly at the expense of short fatty acids (from C4 to CIO).

The dropping point passes 19 to 34 ^* C, to the triglycerides obtained after neutralization. This example shows the many possibilities of industrial applications of the process according to the present invention, for example in the field of basic preparation for table margarine, pastries or other food products.

1 l

TABLE V

TG / AG TG / AG TG / AG

Palm olein 1/2 1/1 2/1

C4: 0 18.7 11, 1 10.5 12.6

C6: 0 7.6 5.2 4.8 5.7

C8: 0 3.1 2.4 2.6 2.8

C10: 0 4.9 4.5 4.1 4.4%

CI 2: 0 4.7 1.5 4.4 4.3 4.5 m o C14: 0 11.0 0.8 9.7 10.1 10.8

1 a C16: 0 22.2 46.0 29, 1 28.8 27.2 i r CI 6: 1 1, 4 0.3 1, 3 1.3 1, 4

C18: 0 7.3 5.2 6.7 6.9 6.9

CI 8: 1 18.0 37.2 22.8 23.8 21.4

CI 8: 2 1, 2 8.0 2.7 2.8 2.3

C4 to C10 34.3 23.2 22.0 25.5

Unsaturated 20.6 45.5 26.8 27.9 25.1

% weight TG 100 94 93 91 AG 6 7 9

Drop point ° C 19 34 34 33.5

1

EXAMPLE 8

In this example, the enzyme preparation used comprises a Carica papaya latex sold under the name SIGMA P3250 attached to hollow fibers sold by the company MERCK under the name DYNAGARD.

The reaction is carried out in batch; the quantity of enzymatic preparation (fixed latex) being chosen so as to be sufficient to use 3% by weight of latex relative to the fatty phase.

In this example, the triglycerides of milk fat were opposed to undecylenic acid.

Table VI below shows that excellent results, comparable to those obtained with free latex, can be obtained with an enzymatic preparation comprising latex fixed on hollow fibers.

TABLE VI

MGL Enzyme Free fixed enzyme

C4: 0 12.5 7.0 9.0

C6: 0 5.4 3.7 4.3

C8: 0 2.6 1, 6 2.0

C10: 0 4.6 3.8 4.0

% Eyelash: 1 16.0 12.6 m o C12: 0 4.3 4.0 3.9

1 a CI 4: 0 12.1 11, 8 11, 8 i r C16: 0 24.5 23.7 22.6 e

CI 6: 1 1, 5 1, 2 1, 1

CI 8: 0 10.7 8.8 ^' 9.3

CI 8: 1 21, 1 17.0 18.6

C18: 2 0.8 0.4 0.8 EXAMPLE 9

In this example, olein 22 from milk fat was opposed to palm olein or palm stearin.

The reaction was carried out in the presence of Carica papaya latex sold under the name SIGMA P3250 at 60 ° C., for a period of 6 hours 30 minutes.

The results obtained, which are reported in Table VII below, are entirely satisfactory.

10 TABLE Vπ

Product obtained with

Oleine AG "Oleine" "MGLA stearin from palm to palm from palm to palm

C4: 0 15.3 8.0 8.5 9.4

% C6: 0 6.2 3.9 4.6 4.7

C8: 0 2.5 1.8 2.2 2.1 m CI 0: 0 4.0 3.2 3.2 3.5 o CI 2: 0 3.5 3.4 3.0 3.2

1 C14: 0 10.6 8.9 9.3 9.9 a CI 6: 0 22.8 28.3 29.7 31.0 i C16: 1 1.7 1.3 1.9 1.7 r C18: 0 9.1 10.8 10.5 9.6 e C18: 1 23.3 27.7 25.3 23.5

CI 8: 2 1.0 2.7 1.8 1.3

C4 to 10 28.0 16.9 18.5 19.7

Saturated 74.0 68.3 71.0 73.5

Unsaturated - 26.0 31.7 29.0 26.5

% DG weight - 8 7.9 7.5

TG 100 92 92.1 92.5

Drop point (° C) 22.5 32 32 33 EXAMPLE 10 Dairy fat olein 22 fatty acids were prepared. During this preparation, the short fatty acids are partially lost, in particular the C4 acid.

2 lots were created:

- one by the fatty acids thus obtained,

- the other, after adding butyric acid to obtain the initial concentration. The two batches of fatty acids thus prepared were opposed to olein 22 itself, in an MGL / AG molar ratio equal to 1/1.

An intrainteresterification was also carried out on the olein 22 used.

The three reactions give similar results, as shown in Table VIII below.

We also note that the drop point goes from 22 to 30, 29.5 and 28 ° C, respectively.

TABLE VIII

Oleine πtra

Oleine + GA Oleine + GA olein Interes er i fied with C4 without C4

C4: 0 15.3 14.9 10.4 15.2

C6: 0 6.3 6.0 5.5 6.6

%

C8: 0 '2.5 2.6 2.7 2.9 m o CI 0: 0 4.0 4.5 4.4 4.5

1 a C12: 0 3.5 4.1 4.2 4.0 i r C14: 0 10.6 12.0 12.5 11, 3 e

C16: 0 22.8 24.4 25.8 22.4

CI 6: 1 1, 7 1, 7 1, 7 1, 7

C18: 0 9.1 9.1 9.9 9.3

C18: 1 23.3 20.2 22.4 21.2

C18: 2 1.0 0.5 0.4 0.9 drop ° C 22 30 29.5 28 EXAMPLE 11 A continuous pilot test (capacity 10 kg) confirmed the results obtained on a laboratory scale.

EXAMPLE 12

The strong regio-specificity for position 3 of plant latexes and in particular of Carica papaya latex (sn3-specificity) was demonstrated by an interesterification reaction between a chiral triglyceride; namely 1-butyroyl-2-stearoyl-3-palmitoyl glycerol (BSP) and trimyristin (MMM) in solution in a solvent such as hexane according to the following protocol:

- 0.02 mmol of each triglyceride is dissolved in 0.5 ml of hexane.

- 5 mg of Carica papaya latex are added and the temperature is adjusted to 60 ° C.

- The mixture thus obtained is stirred. The kinetics of the reaction are studied by regularly taking samples of lμl for direct analysis by gas chromatography. It is noted that the interesterification takes place because the concentrations of BSP and MMM decrease over time at similar rates and that jointly, the newly formed triglycerides appear (BSM and MMP). The results obtained show that beyond a relatively short time (of the order of 10 minutes) the acyclic exchange is preferably done on the sn3 position.

Claims

. 7 CLAIMS

1. Process for the enzymatic transformation of the triglycerides of a main fat by acyl transfer, interesterification, transesterification or intrainteresterification, of the type comprising the use of an enzymatic preparation in a reaction system comprising said main fat alone or mixed with a co-substrate chosen from fatty acids, fatty acid esters, or a secondary fat, characterized in that said enzymatic preparation comprises a vegetable latex, or a serum or coagulum thereof.

2. Method according to claim 1, characterized in that the aforementioned main fat is chosen from milk fat, its olein or its stearin.

3. Method according to claim 1 or 2, characterized in that the aforementioned vegetable latex is a latex of Euphorbiaceae or Caricaceae.

4. Method according to claim 3, characterized in that the aforementioned latex is a latex of Euphorbia characias or Carica papaya.

5. Method according to one of claims 1 to 4, characterized in that the water activity (a _w ) of the above reaction system is between 0.1 and 0.6, and is preferably equal to 0.3.

6. Method according to one of claims 1 to 5, characterized in that the aforementioned latex is in the form of a powder, preferably obtained by lyophilization.

7. Method according to one of claims 1 to 5, characterized in that the abovementioned enzymatic preparation comes from an aqueous phase whose pH is between 5.5 and 9, so as to confer a pH corresponding to the phase residual aqueous from the above reaction system.

8. Method according to one of claims 1 to 7, characterized in that the abovementioned enzymatic preparation is made magnetic, so as to facilitate its removal from the aforementioned reaction system.

9. Method according to one of claims 1 to 8, characterized in that the temperature of the reaction system is between 10 and 90'C, preferably between 50 and 70 ^* C.

10. Method according to one of claims 1 to 9, characterized in that it is carried out continuously on a fixed bed composed of the enzyme preparation alone or in admixture with a support.

11. Use of vegetable latexes as an enzymatic system allowing the transformation of the triglycerides of a fatty matter by acyl transfer, interesterification, transesterification or intrainteresterification.