ES2302396B1 - FUNCTIONAL FOOD BASED ON A LIQUID FERMENTED LACQUER PRODUCT AND CONJUGATED LYNOLEIC ACID. - Google Patents

Abstract

Functional food based on a dairy product Liquid fermented and conjugated linoleic acid.

The present invention provides a food Functional function for the prevention of overweight and / or obesity in human beings by regular consumption of it in a way simple and comfortable. Said functional food comprises a product Liquid fermented milk and a rich vegetable oil concentrate in conjugated linoleic acid, wherein said oil concentrate Vegetable rich in conjugated linoleic acid comprises a 1: 1 mixture of cis 9 trans 11 and trans 10 cis 12 isomers of linoleic acid conjugated in a proportion greater than 80% by weight with respect to total weight of concentrate. Also, the invention provides a procedure for the preparation of said functional food.

Description

Functional food based on a dairy product Liquid fermented and conjugated linoleic acid.

Field of the Invention

The present invention belongs to the field of Functional Foods. More particularly, it refers to a new functional food based on a liquid fermented milk product and conjugated linoleic acid as an active ingredient, with beneficial physiological properties because it protects against chronic diseases of the human being such as overweight or obesity.

Background of the invention

The appearance in the food market new functional (AF) incorporating ingredients capable of improve some function of our body or improve our contribution in vitamins, minerals or fatty acids, follows a trend ascending, and the consumer is unable to choose between the Varied market offer. It is therefore very important to give know the different types of functional foods and their different applications in healthy and sick people.

It must be taken into account that, in general, the effect of an AF has been analyzed under certain conditions and for a specific period; Therefore, if you want to perceive the benefits of it must respect the conditions of use (dosage, pathology or organic function, conservation, etc.) and take it for the time necessary for the expected change is observed. It should also be taken into account that the interruption in the consumption of AF will generally entail a loss of profit observed, except for achievements on certain parameters that can be preserved over time if Maintain proper habits.

The nutritional studies carried out in the different Autonomous Communities in recent years have put manifest the existence of a risk of inadequate intake for some major micronutrients in important groups of population. The Spanish Society of Community Nutrition (SENC) estimates that more than 40% of the population follows a diet model Improvable and about 5% a consumption pattern with serious deficiencies. In these people, in groups with insufficient contributions, or in patients with chronic diseases, Functional Foods (AF) can play a key role in harmonization and adjustment of many Nutrients and non-nutrients of health interest.

For all this it is of great importance to give a clear definition that does not allow ambiguities about functional foods, such as that provided by the International Life Science Institute (ILSI) that established that a " functional food is one that contains a component, nutrient or non-nutrient, with a selective effect on one or several functions of the organism, with an added effect above its nutritional value and whose positive effects justify that its functional or even healthy character can be claimed ".

Examples of functional foods include you can mention those that are enriched with vitamins and minerals, such as cereals or dairy. Other foods have modified any of its components, such as fatty acids or fiber, and even added values based on its acid content omega 3 fatty acids (ome3).

Functional foods as such, have to have certain characteristics:

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They have to be foods that are manipulated to get some extra benefit, by elimination, reduction or addition of some component.

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Functional foods are basically "classic" foods but they incorporate new food or non-food components, provided they have a clear beneficial effect .

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The basis of the diet is a complete and varied diet . Functional foods complement the nutritional function and the prevention of certain diseases. Keep in mind that the amounts should be those normally consumed in the diet .

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The presentation of a food Functional has to be like that of a food, without modifying its features. They should never be presented as capsules or tablets

The first written evidence on the existence of functional foods is found in China in the year 1000 BC In Asia there is a long tradition of attributing healing or therapeutic properties to foods and herbs, but this type of belief has been considered anecdotal and based on traditions. popular. The term medicinal food was frequently used in the literature of the Eastern Han Dynasty, approximately around 100 BC. Another very similar term, special foods , was used in medical works in the Song Dynasty in the year 1000, already in our era.

Nor is the belief that food is intimately linked to optimal health in the West. In fact, Hippocrates, a Greek physician from the V-VI century BC, left in his legacy a mythical phrase, "Let food be your medicine and medicine your food." Located in the 21st century, this philosophy of "food as medicine" is the basis of the functional food paradigm.

The current interest in physiologically functional foods began in Japan, where 14 years ago the term " functional food " emerged for the first time, as a means of improving the health of its population, quite diminished as a result of the effects of World War II , and as a way to reduce healthcare costs. Japan pioneered the establishment of an approval system for functional foods, based on research results on the health benefits of specific products or their components. Thus in 1990 and as a result of the report of the Committee for the Study of Functional Foods, the Japanese Ministry of Health and Welfare issued a decree whereby "Food Specific Use for Health" (Foods for Specific Health Use approved, FOSHU), referring to those foods that contain components that play a favorable and specific role in the physiological functions of the human organism that goes beyond its nutritional content.

In Europe and North America, interest in the concept of functional food has recently emerged due to scientific evidence of the relationship between Health and Diet. Until the first years of the 80s, the studies focused mainly on nutrient deficit diseases, while from that moment the studies aimed to discover the preventive potential of food.

Precisely the concept of prevention of Nutrition is what gives rise to the concept of Functional Food. Thus, in the mid-1980s, a project in Europe concerning functional foods was created by a group of experts coordinated by the ILSI to investigate these aspects.

In France the first meeting was held plenary in 1996. After discussion on the state of scientific knowledge about functional foods, it established different areas of food application functional: growth and development, metabolism and use of substances, antioxidant defense, prevention and treatment of cardiovascular diseases or risk factors, physiology or gastrointestinal tract function, behavior and functions psychological.

The second plenary meeting took place in July of 1997, in Helsinki, and the third in Madrid at the end of 1998. No it was until 1999 when the first consensus document was prepared about scientific concepts in relation to food functional.

Today, research on functional foods, to define and obtain greater knowledge about them, their properties and effects on functions Physiological of the human body.

Speaking of the current era, and given the diversity of opinions of different countries and organizations, we find problems with nomenclatures and the borders that separate, hence the importance of ciaras definitions that do not give rise to ambiguities. Thus, when discussing this issue, the debate about functional foods versus food and nutraceuticals arises . Indeed, as there is no worldwide consensus on the definition of functional food and its legislation, many terms have appeared that in some cases are used as synonyms, in addition to the classic "functional foods": " designer foods ", " nutraceuticals " , " alicamentos ", " farmalimentos ", etc.

When establishing regulations, difficulties arise because it is necessary to distinguish between products that are sold as "food" and products that contain certain components that have been isolated from food and that are sold in the form of capsules, tablets, powder or Other type of concentrated product. In the case of meals, the intake of the recommended daily dose is more controlled, but in the case of capsules the possibility of an intake greater than that recommended is more likely. Therefore, it is suggested that the terms " functional food " and " nutraceutical product " be used independently to refer to the different forms of presentation. Thus, we can distinguish:

? Functional food : It has an appearance similar to that of a conventional food, is consumed as part of a normal diet and, in addition to its basic nutritional function, it has been shown to have beneficial physiological properties and / or reduce the risk of chronic diseases .

• Nutraceutical product : Product made from a food, but sold in the form of pills, powders, and other pharmaceutical presentations not generally associated with food, and which has been shown to have beneficial physiological properties or protects against chronic diseases.

• Alicaments : The term "alicament" is not just a concept, since it refers to products half food half medicine. The problem is that it is not a universally accepted single term. In Spain they are known as functional foods. They first emerged in Japan, then moved to the US and from there they came to Europe. They are also called "border foods" because they claim to have preventive and therapeutic qualities like some medications. There are very few scientific publications about food and even less about the possible interactions with drugs that certain sectors of the population consume, such as children, pregnant women, the elderly, etc.

Another logical question that we quickly get can pose is if there is or can exist any food functional that we can call "natural", with the importance that today entails.

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A functional food can be a food natural, a food to which a component is added, or a food to which a component has been removed through technological means or biological It can also be a food in which it has been modified the nature of one or more of its components, or in the that the bioavailability of one or more of its components, or any combination of these possibilities. A Functional food can be aimed at the entire population or groups concrete, such as those related to age, genetic constitution or physiological situation Some examples of functional foods natural:

■ Foods naturally rich in soluble fiber , such as oat bran and Psyllium (zaragatone), which have been associated with a reduction in the incidence of coronary heart disease.

Fruits and vegetables , their consumption in adequate amounts (five or more servings a day) is associated with a reduction in the risk of cancer or cardiovascular disease.

? Olive oil : its intake reduces the risk of coronary heart disease, high blood pressure, breast cancer and other diseases.

In this line of food development functional, Naturalness and health, the present applicant is has been especially interested in one of the most important problems and with worse prospects worldwide, such as obesity.

WHO has recently estimated that some 1 billion people in the world are overweight or obese, considering it as a global epidemic and as the most important public health problem in the world ( Redefining Obesity and lts Treatment. Manila, World Health Organization, Regional Office for the Western Pacific, 2002 ).

At present it is chronic disease no transmissible, the most prevalent nutritional and metabolic disorder. Only in less than 20 years has its prevalence doubled, so never like until now has the opportunity to witness the such a rapid and widespread development of a disease epidemic not infectious

Referring specifically to the Spanish situation, we can review several studies: ENKID ( Serra Majem L, Ribas Barba L, Aranceta Bartrina J, Pérez Rodrigo C, Saavedra Santana P. Epidemiology of childhood and youth obesity in Spain. Results of the study in Kid (1998 -2000) In: Serra Majem L, Aranceta Bartrina J, eds. Child and youth obesity Study in Kid. Vol. 2. Barcelona: Masson SA, 2001; p. 81-108 ), SEEDO ( Prevalence of obesity in Spain : results of the SEEDO 2000 study. Med Clín (Barc) 2003; 120: 608-612 ) and the NATIONAL HEALTH SURVEY 2001. (Figure 1).

The most problematic of the current situation is that the current prevalence figures of overweight and obesity already exceed the pessimistic projections for 2005 of the Delphy Prospective Study. Obesity White Paper 1999 .

All this has led to find solutions since very different approaches, and within the world of ingredients functional found a way to help fight against Obesity in our daily diet, thanks to Linoleic Acid Conjugate.

Conjugated linoleic acid (CLA) is an acid Fatty Omega 6 with 18 carbon atoms and 2 double bonds that It has a type of trans isomerism and has varied effects beneficial to health. The most common CLA structure that exists in nature corresponds to the configuration of the isomer 9c (cis), 11t (trans).

Although CLA is found in small proportions in vegetable oils, its concentration is particularly high in the meat and milk of ruminants, where it can reach up to 0.65% of total lipids ( Fritsche J., and Steinhart H. Analysis, occurrence and physiological properties of trans fatty acids -TFA- with particular emphasis on conjugated linoleic acid isomers -CLA-: a review. Lipid 1998; 100: 190-210 ).

Thus, an important dietary source of CLA is the consumption of meat and dairy products from ruminants. In an average western mixed diet it is estimated that CLA consumption can be up to 1.5 g / day ( Parodi, PW Conjugated linoleic acid content: An anticarcinogenic fatty acid present in milk fat. Austr J. Dairy Technol 1994; 49: 93 -97 ).

However, consumption is very variable and it depends on the habits of each country and also the percentage of CLA contributed by the meat of ruminant animals and, thus, lately, the dietary intake of CLA has been reducing as consequence of a conjunction of factors (Figure 2).

The present inventors have now discovered that the addition to a liquid fermented milk product of a CLA with a certain proportion of two of its active isomers c9 t11 and t10 c12 leads to obtaining a functional food with Demonstrated beneficial effects in preventing overweight and / or the obesity. Said functional food can be incorporated comfortably to the usual diet of any person, anyone whatever its age, genetic constitution or physiological situation and, in this way, through regular consumption of it, contribute advantageously to the prevention of overweight and / or obesity in such people.

Thus, the present invention provides a Functional food for the prevention of overweight and / or obesity in humans comprising a fermented dairy product liquid and a concentrate of vegetable oil rich in linoleic acid conjugate, comprising a 1: 1 mixture of cis 9 trans isomers 11 and trans 10 cis 12, in a proportion greater than 80% by weight with respect to the total weight of concentrate.

Object of the invention

The present invention, therefore, has as object to provide a functional food comprising a product Liquid fermented milk and a rich vegetable oil concentrate in conjugated linoleic acid, said concentrate comprising a 1: 1 mixture of cis 9 trans 11 and trans 10 cis 12 isomers of conjugated linoleic acid, in a proportion greater than 80% in weight with respect to the total weight of concentrate.

Another object of the invention is to provide a procedure for the preparation of said functional food.

Finally, another object of the present invention is to provide the use of said functional food for prevention of overweight and / or obesity in humans.

Brief description of the figures

Figure 1 represents the percentage of obesity and overweight in different age sectors in Spain.

Figure 2 represents the factors that involved in the decrease of the current dietary intake of conjugated linoleic acid.

Figure 3 represents the composition of conjugated linoleic acid isomers of the oil concentrate plant of the invention with respect to other products based of conjugated linoleic acid marketed (Product A and Product C).

Figure 4 represents the mass reduction body fat (BFM or Body Fat Mass) and increased mass muscle (LBM or Lean Body Mass) after the intake of concentrate Vegetable oil rich in conjugated linoleic acid.

Detailed description of the invention

In one aspect of the invention, a functional food comprising a fermented milk product liquid and a concentrate of vegetable oil rich in linoleic acid conjugate, in which the vegetable oil concentrate comprises a 1: 1 mixture of cis 9 trans 11 and trans 10 cis 12 isomers of acid  conjugated linoleic, in a proportion greater than 80% by weight with respect to the total weight of concentrate.

In the context of the present application, the term "functional food" refers to a food natural to which a component has been added or removed by technological or biological means; or a food in which it has been  modified the nature of one or more of its components, or in the that the bioavailability of one or more of its components, or any combination of these possibilities.

As previously mentioned, a food Functional can be aimed at the entire population or groups concrete, such as those related to age, genetic constitution or physiological situation

The acid-rich vegetable oil concentrate conjugated linoleic (hereinafter "the concentrate of the invention ") is a vegetable oil concentrate with a mixture 50/50 of two active isomers:

1. C18: 2 c9 t11 (cis 9 trans 11)

2. C18: 2 t10 c12 (trans 10 cis 12), and

with less than 1% isomers undesirable and a high concentration (> 80%) of the natural CLA of quality.

This is very important, since 28 natural CLA isomers and 56 possible positional and geometric isomers have been identified, among which certain "minor" isomers have shown certain safety problems. Not all CLAs are created with the same processing and manufacturing quality as the concentrate of the present invention ( Christie WW, Dobson G, Gunstone FD. Isomers in commercial samples of conjugated linoleic acid. Lipids 32: 123, 1997 ) nor do they all contain active isomers in a suitable content ( Guo Z, Zhang GW, Sun. Preparation of conjugated linoleic acid and identification of its isomers. Chinese J. Chem. Eng. 11 (2): 130-135, 2003 ).

In figure 3 the composition can be seen of isomers of the concentrate of the invention with two other products based on CLA market. This particular composition seems to be fundamental to guarantee the action of the product since its composition in C18: 2 t10 c12 might be able to increase the apoptosis of adipocytes.

The effectiveness of vegetable oil has been studied rich in conjugated linoleic acid of the invention with respect to its effect on body fat mass and body muscle mass. For this purpose, Tonalin® CLA (oil concentrate) has been administered. Vegetable rich in linoleic acid conjugated to the mixture of isomers mentioned assets) to a series of healthy volunteers (n = 60) with a body mass index between 25 and 35 (Kg / m2), during a 12-week period and with different doses of Tonalin® CIA, between 1.7 and 6.8 g / day. This is a double blind and controlled study. randomized The results of the study are shown in the figure 4. The values of reduction of body fat mass (BFM) and of increased muscle mass (LBM) obtained by administering 1.7 g, 3.4 g and 6.8 g / day dose of vegetable oil concentrate of the invention are statistically significant (* p <0.05) compared to those obtained when administering the placebo.

This study suggests that rich vegetable oil in conjugated linoleic acid contained in the functional food object of the invention reduces body fat mass (BFM) and increase muscle mass (LBM) especially in daily doses in around 3 grams.

In a particular embodiment, the concentrate of Vegetable oil rich in conjugated linoleic acid is obtained from Safflower oil with a high concentration of linoleic acid. This oil is distilled three times to remove any inorganic matter ensuring 100% lipid ingredients and a pure CLA.

In another particular embodiment of the invention, The liquid fermented milk product is skim milk / with a Fat content of 0.2 to 0.4% by weight.

In another particular embodiment of the invention, the functional food also includes skimmed milk powder with a fat content of 1% by weight.

In another preferred embodiment of the invention, the functional food can also comprise an agent flavoring, which can be any food grade aroma commonly used as, for example, Teg 10322421 supplied by the Takasago company.

In a particular embodiment of the invention, the final content of conjugated linoleic acid in the food Functional is 1.4-1.6% by weight with respect to weight Total functional food.

In another particular embodiment, the content Final fat in functional food is 2.0% in weight with respect to the total weight of functional food. Said content Final fat in functional food comprises 8% of saturated fats, 17% monounsaturated fats and 75% of polyunsaturated fats with respect to the total weight of matter grease.

So, a functional food provided by the invention such as a liquid yogurt supplemented with a vegetable oil concentrate rich in conjugated linoleic acid, as mentioned previously, it presents additional advantages to incorporate it into the usual diet, both for its low content of fat and its composition, as per the advantages derived from its content of previously active isomers mentioned.

In another aspect of the present invention, provides a procedure for food preparation Functionally defined previously comprising the following stages:

(to)

addition of solids to milk liquid skim;

(b)

addition of lactic ferments to the mixture obtained in (a) followed by fermentation of the milk;

(C)

preparation of a pectin syrup comprising pectin and a vegetable oil concentrate rich in conjugated linoleic acid; Y

(d)

adding said pectin syrup to the mixture obtained in (b).

In a particular embodiment of the procedure of the invention, in step (a) of adding solids to milk liquid skimmed solid ingredients are added comprising skim milk powder, aromas and sweeteners. Such ingredients  solids can be any solid ingredient of the type indicated that has food quality and that is usually used in this field, such as, for example, aroma Teg 10322421 supplied by Takasago, and the sweetener mixture 90543 (Acesulfame K, Aspartame and Neohesperidine) supplied by Exquim. The proportions used of said solid ingredients will be obvious to the subject matter expert.

Once all solid ingredients have been added in the mixing tank, stirring is maintained for a while 20 minute wait. The next step is preheating and subsequent homogenization of said mixture at a pressure of 200 Kg / cm2. Next, it goes through a pasteurizer in which the mixture will be subjected to heating of about 95 ° C for 5 minutes and subsequent cooling with an outlet temperature of 43ºC to send it later to the fermentation tank.

In another particular embodiment, in step (b) the fermentation takes place at a temperature of 42 ° C to a pH of 4.3-4.5. The lactic ferments used can be any food grade lactic ferment commonly employed in this field, such as, for example, a yogurt crop Lactalis Thus maturation (acidification) occurs at that temperature, thus obtaining the fermented milk. The pH must be controlled during the process and when it reaches a value between 4.3 and 4,5 proceed to stop the fermentation, to stir the tank and upon cooling the mixture to send it to the next stage.

In another particular embodiment, in step (c) Preparation of pectin syrup, pectin and concentrate of vegetable oil rich in conjugated linoleic acid dissolve in Hot water. Once mixed, the mixture is heated to 85 ± 5 ° C, subsequently cooling to 42 ° C, and homogenize at this temperature and at a pressure of about 200 Kg / cm2 before adding it to the mixture obtained in the step (b).

In another particular embodiment, in step (d) both are mixed with continuous stirring and a subsequent homogenization with a pressure of 200 Kg / cm2 and final cooling to 8-10 ° C. The product like this prepared is sent to another tank, called a waiting tank, being thus ready for packaging and grouping, embedded and tunnel cooling at a temperature below 6ºC and finally cold storage and expedition.

In another aspect of the invention is provided the use of the functional food previously described for the prevention of overweight and / or obesity in humans.

An example of preparation of the functional food of the invention. Said example It is set forth for a better understanding of the invention. In any case should be considered a limitation of its scope.

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Example 1 Preparation of a liquid yogurt supplemented with the concentrate of vegetable oil rich in conjugated linoleic acid of the invention

The previous phase includes receiving the milk that is filtered, is subjected to a heating that exceeds 74 ° C, centrifuged to separate cream and skim milk, and cools below 7 ° C.

Next, skim milk is prepared so that the characteristics are those required in terms of Fatty Matter (0.2-042%), Density (1,032-1,034 g / l), pH (6.63-6.75), Lean dry matter (8.5-8.7%).

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Solid addition

Once the milk is obtained, proceed to the Addition of powdered ingredients in the following proportions in weigh:

- Skimmed milk powder (1% fat):

0.4%,

- Aroma I'm Masking Teg-10322421 (Takasago):

0.05%,

- Mix 90543 (Exquim):

0.05%

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Once all solid ingredients have been added stirring is maintained in the mixing tank for a while 20 minute wait.

The next step is preheating and subsequent homogenization with a pressure of 200 Kg / cm2, going through a pasteurizer in which the mixture will be subjected to a heating of about 95 ° C for 5 minutes and a subsequent cooling with an outlet temperature of 43 ° C, sending the mixture to the fermentation tank.

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Fermentation

It is now when the ferments are added (lactic cultures) so that ripening occurs (acidification) at about 42 ° C, thus obtaining the fermented milk. He pH must be controlled during the process and when it reaches a value between 4.3-4.5 the fermentation is stopped, to shake the tank and cool the mixture to send it to the Next stage of the process.

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Preparation of pectin syrup

In parallel, a syrup of pectin comprising pectin and vegetable oil concentrate Rich in Conjugated Linoleic Acid.

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To prepare this syrup mix the following ingredients: Pectin AMD 782 supplied by the Danisco company, Tonalín® CLA, a vegetable oil concentrate rich in conjugated linoleic acid, with the mixture of active isomers mentioned that is supplied by the company Cognis, and water. The mixing ratios are as follows:

- Pectin AMD 782 (Danisco):

3.50%,

- Tonalín® CLA (Cognis):

13.30%, and

- Water:

83.20%,

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For a better dissolution the ingredients are Add over hot water. Once mixed the mixture is heated to 85 ± 5 ° C, subsequently cooling it to 42 ° C, it is homogenized at this temperature and at a pressure of about 200 Kg / cm2 before adding to the yogurt base.

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Adding pectin syrup

Once prepared the base and reached the pH adequate, and having obtained pectin syrup with Tonalín® CLA, both are mixed with continuous stirring and then a subsequent homogenization with a pressure of 200 Kg / cm2 and final cooling to 8-10 ° C. The product like this prepared is sent to another tank, called a waiting tank, being thus ready for packaging and grouping, embedded and tunnel cooling at a temperature below 6ºC and finally cold storage and expedition.

The final features of this product Aseptic packaging must meet the following ranges:

Fatty matter:

2 ± 0.2%

Dry material Total:

10 ± 1%

Protein:

2.6 ± 0.3%

pH:

3.8-4.2

Viscosity:

<100 cps

Linoleic acid Conjugate:

1.4-1.6%

Weight:

400 g

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The information is provided below. Nutritional per 100 grams of functional food prepared:

Value Energetic:

46 kcal / 195 KJ

Proteins:

2.6 g

Hydrates Carbon:

4.5 g

Fats:

2.0 g

Of which:

Saturated: 0.16 g

quad

Monounsaturated: 0.34 g

quad

Polyunsaturated: 1.50 g

Claims (13)

1. A functional food comprising a liquid fermented milk product and a vegetable oil concentrate rich in conjugated linoleic acid, characterized in that said concentrate comprises a 1: 1 mixture of cis 9 trans 11 and trans 10 cis 12 isomers of conjugated linoleic acid , in a proportion greater than 80% by weight. 2. Functional food according to claim 1, characterized in that said vegetable oil concentrate rich in conjugated linoleic acid is obtained from safflower oil. 3. Functional food according to the preceding claims, characterized in that it comprises skimmed milk powder with a fat content of 1% by weight. 4. Functional food according to the preceding claims, characterized in that it comprises a flavoring agent. 5. Functional food according to the preceding claims, characterized in that the final content of conjugated linoleic acid in the functional food is 1.4-1.6% by weight with respect to the total weight of functional food. 6. Functional food according to the preceding claims, characterized in that the final fat content in the functional food is 2.0% by weight with respect to the total weight of functional food. 7. Functional food according to claim 6, characterized in that the final fat content in the functional food comprises 8% saturated fats, 17% monounsaturated fats and 75% polyunsaturated fats with respect to the total weight of fat . 8. A process for the preparation of a functional food according to claims 1 to 7, characterized in that it comprises the steps of:

(to)

addition of solids to milk liquid skim;

(b)

addition of lactic ferments to the mixture obtained in (a) followed by fermentation of the milk;

(C)

preparation of a pectin syrup comprising pectin and a vegetable oil concentrate rich in conjugated linoleic acid; Y

(d)

adding said pectin syrup to the mixture obtained in (b).

9. Method according to claim 8, characterized in that in step (a), solid ingredients are added comprising skimmed milk powder, flavors and sweeteners. 10. Method according to claims 8-9, characterized in that in step (b), the fermentation is carried out at a temperature of 42 ° C to a pH of 4.3-4.5. 11. Method according to claims 8-10, characterized in that in step (c), the pectin and the concentrated vegetable oil concentrate rich in conjugated linoleic acid are dissolved in hot water. 12. Method according to claims 8-11, characterized in that in step (d), after adding the pectin syrup to the mixture obtained in (b), the mixture is homogenized at a pressure of approximately 200 Kg / cm2 } and subsequently cooled to a temperature of 8-10 ° C. 13. Use of a functional food according to claims 1 to 7 for the prevention of overweight and Obesity in humans.