ES2569548A1 - Functional fat-sweetened food (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Fatty fatty functional food. The product object of the invention aims to be an alternative to the consumption of fats, refined sugars and foods based on them, densely energetic and with very low nutritional density. The product, whose presentation may take on a different appearance, in the form of a spreadable cream, dessert or sauce, has a fatty content mainly in oleic, as well as a proportion of omegas 6 and 3 comprised between 1: 1 and 1: 4, containing sources of natural sugars with a glycemic index below 80, as well as vegetable thickeners and sources of dietary fiber, all in a single phase. (Machine-translation by Google Translate, not legally binding)

Description

Fats are those that have a higher value, followed by alcohol and refined sugar, or foods primarily based on them.

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Glycemic index (GI, or glycemic) is the relative measure of the concentration of glucose released into the blood (glycemia) after eating a carbohydrate food, with respect to the intake of an equal amount of glucose when expressed in%, and used to measure the speed with which such carbohydrates release blood glucose. By definition it is taken as 100 for glucose. Tabulated values of the average GI of some foods are: honey, 60 (varying between 32 and 85); corn starch, 85; maple syrup (rich in sucrose), 55; agave syrup (richer in fructose) 15; wheat and oat bran, 15; food products without carbohydrate s (stevia, etc.), or.

The control of the glycemic index is of great importance, both for diabetics, who must avoid rapid increases in blood glucose, advising diets with low GI foods, as for the general population, since diets rich in products with high values GIs are prone to generate obesity.

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Functionality (functional foods): This term refers to other functions or properties that, in addition to nutritional ones, present some foods or constituents thereof, which allow to increase normal physiological (or cognitive) functions or even help prevent defects and dysfunctions that can cause diseases. Unlike dietary or nutraceutical supplements, a functional food must be ingested in the form of traditional food or drink.

Due to its different qualities contributed by each food, there is no way to graduate with a parameter. However, there are records of specifications of the different functionalities (called declarations), admitted by the different food safety agencies. This document makes use of the community register (EU) of declarations admitted by the EFSA (European Food Safety Authority).

Specifically, it relies on the content of regulations VE 192412006, 432/2012, 536/2013, 1018/2013, 40/2104 and related regulations, which establish lists of authorized declarations of healthy properties of food, where As an example, reference is made to alpha-linolenic, eicosapentanoic and decosahexanoic acids, with statements such as that these "essential fatty acids are necessary for the normal growth and development of children", or "Wheat bran fiber contributes to the acceleration of intestinal transit ", or the effects of vitamins, prebiotic ingredients, etc.

It also relies on other documents such as the tables of authorized healthy statements related to the reduction of a disease risk factor, or that of authorized healthy statements related to the development and health of children (art.14.1.b), both of June 2014 and that include more content of this type of statements.

STATE OF THE TECHNIQUE

Currently in the food sector we can find numerous products that make the intake of fats and sugars an important part of the daily diet. In particular we can find natural products of oils, honey, as well as sugary drinks, pastries, dairy foods enriched with animal fat and a long list of products of low nutritional density, that is, they are not aimed at nutritional optimization.

The state of the art incorporates numerous food products similar to the object of the invention. Some of these products consist of viscous emulsions of oil and water, drinks and energy foods with low nutritional density aimed at consumer acceptance, whose mixtures of fats and sugars are not aimed at a nutritionally balanced diet. Other products are aimed at the industrial sector, cosmetic sector, sanitary sector for the treatment of burns, even to transport medicine. Here are some examples:

ES235l832 Al Procedure for obtaining, packaging and preserving food spreadable gel. This document refers to a procedure for obtaining and preserving food spreadable gels by thickening and gelling vegetable oils, beverages with or without alcohol and any mixture or combination thereof.

US2455820. Production of oil-in-water emulsions. This patent studies the generation of emulsions of oil and water, without entering into obtaining appreciable products from a nutritional point of view.

W02004056 1 87Al Edible emulsion for hot food products. This document also presents other methods of emulsifying oils in water by gelation.

US 20140080906 Al 20140320. -Fat emulsion providing taste masking for active hea1th and wellness ingredients. It also presents emulsions of oil in water or glycerin solution, aimed at vehicularizing functional substances such as medications.

None of the four references above refer to the incorporation of omegas 3 or 6, nor are they designed products with appreciable nutritional density, or that include the functionality of cereal fibers.

WO 2009100497 Al Improved solid honey composition and process of manufacture. This other document presents different ways of preparing honey-based foods in solid format to facilitate consumption, this being its main component. However, it does not take into account the importance of healthy fat content, as another important component, nor is it intended for healthy diets.

JPH0432l6l7 (A) -Preparation of gel containing honey and natural oil as main ingredients. It describes the elaboration of a product that contains natural oil as the main ingredient and traces of honey in solution, capable of being used in cosmetic applications, or as a medicine for the treatment of burns and external wounds. When used as food, an identifiable product is obtained as a "sweetened" oil that corresponds to the separated organic phase, but does not take into account any contribution of omega 3 or 6. Nor is it intended for healthy diets.

GR20llOl00432 (A) -Olive oil-and honey mixing method for the creation of a new product usable m the nutrition and cosmetology domain. This patent presents the preparation of a product of poor nutritional density and high energy density, not intended for sectors of the population with nutritional problems. Furthermore, the mode of preparation based on pure agitation may allow obtaining emulsions only temporarily stable, but not thermodynamically.

RU2138l8l (Cl) -Nutrition product "Mialon". This document includes a product based on honey, to which other very caloric products such as walnut, hazelnut, olive oil, lemon or pomegranate juice, raisins, dried apricots and cocoa powder are added. The product described has a very high energy density, ideal as an energy supplement for athletes or for restoration after an effort, which does not have an optimal design from the nutritional point of view.

CNlOl7l5958 (A) -Method for preparing honey-olive paste. The invention described in this document is a little further because the product they present is a honey enriched with polyphenols extracted from the olive. Nor does it refer to functional ingredients such as fibers, etc.

In addition to focusing on the benefits of the products that are part of the state of the art, it is necessary to highlight the difficulty of the technical nature of the preparations, of making a stable homogeneous mixture.

First of all, to illustrate this problem, the immiscibility process that some liquids have, as with the water-oil system, should be clear. That is, two liquids come together but not a single homogeneous phase is formed but they form 2 clearly separated phases. This occurs when liquids have very different chemophysical characteristics. On the one hand, the vegetable oils on which our products are based are organic solutions of long chain fatty acid tri-esters. From a chemical point of view the molecular interactions here are predominantly of Van der Waals forces. On the other hand, water (also occurs with aqueous solutions) is a very polar inorganic liquid with strong interactions of hydrogen bonding bonds between its molecules. However, it can dissolve organic substances that have hydrogen bonds, as in the case of simple sugars present in honey, syrups, etc.

Our products are composed of a mixture of oils with another part that basically consists of aqueous solutions. Therefore, they also do not become miscible, causing us an inconvenience in the elaboration of a single homogeneous substance.

A classic way to solve the problem of obtaining a phase in an aqueous system with oil is the addition of a third component miscible in both, such as glycerin and propylene glycol.

A major difficulty with which we are, occurs when adding sugars from the syrup ice, to the aqueous phase. Thus substances of marked polar character and / or with an important contribution of hydrogen bonds act as an adjunct to the separation of the aqueous phase from the organic phase (oil). Virtually at any proportion of oil-propylene glycol-sugar water, the system will result in two separate phases. This well-known fact, is used very well in the case of oil mills, where microtalco or even common salt is added to effectively separate the olive oil from the aqueous fraction of the paste that is obtained when the olives are ground (Salt common as an adjuvant for the extraction of olive oil, Proceedings of the Scientific-Technical Symposium of EXPOLIVA 2007. Volume 1, pp. 159-166, Cruz, S .; Yousfi, K .; Pérez, AG; Mariscal, C .; Cayuela , lA .; Martínez, ~ C .; García, lM.).

The problem persists even when surfactants (also called surfactants) such as detergents are used, whose mechanism of action is the formation of miscelas of the organic phase (dispersed phase) in the aqueous phase (continuous phase) and forming stable emulsions. Again, very polar substances, such as sugars, inhibit the formation of miscells, preventing the stabilization of emulsions.

The option of reaching nanoemulsions through the technological use of powerful beaters and brute force is not acceptable, since these are kinetically stable but thermodynamically unstable.

DESCRIPTION OF THE INVENTION

The object of the present invention is a product that aims to be an alternative to the consumption of fats, refined sugars and foods based on them, densely energetic and with very low nutritional density.

The product, whose presentation can take on a different appearance, in the form of spreadable cream, dessert, or sauce, stands out for the quality of its ingredients and its healthiness, being composed of healthy oils with main content in 009 (omega-9) , and optimal ratio 006/003, natural sweeteners that in addition to flavor provide other active ingredients, food fibers and other non-nutrient but also functional components (water, thickeners, and spices).

The product has fatty content mostly in oleic, as well as the proportion of omegas 6 and 3 between 1: 1 and 1: 4, containing natural sugar sources with glycemic index below 80, as well as vegetable thickeners and food fiber sources , all in one phase.

Thanks to its composition, the product object of the invention is more nutritionally beneficial than other current products, as it does not contain trans and saturated fats, or refined sugars. That is why this product can be used for certain low-calorie diets, replacing foods with a higher energy density, but maintaining or even enhancing functionality. Therefore, it also serves sectors related to good food such as food security, disease prevention, etc.

The increase of commercial products based on densely energetic foods, is causing an inadequate intake of fats and sugars, in such a way that they are generating nutritional problems well described by the different food safety and nutrition agencies. These agencies are warning about clearly identifiable problems with the diets currently established, among which the following stand out:

Of cardiovascular nature, related to the high consumption of animal fats and foods based on such, in addition to the increase in cholesterol intake.

Cellular nature: related to the increase in cases of colon cancer cases.

Omegas imbalance, which is associated with certain forms of depression.

Mainly childhood obesity, which is reaching epidemiological proportion.

Increase in type 2 diabetes mellitus, related to the high consumption of refined sugars and foods based on such.

Of a digestive nature, gastrointestinal disorders, motility, etc.

All this is directly related to the consumption of industrial foods made with cheaper products, while less natural, such as refined, transesterified or hydrogenated fats, refined sugars, etc.

But in addition to the economic aspect, it is also important to highlight a problem of another nature, based on the difficulty of extending the consumption of natural foods, compared to other more striking and sweet industrialists.

The most striking example of this case is the consumption of honey. At present there is no widespread consumption in the diet, replacing in most cases refined sugars, probably because the "extremely sweet" taste of honey produces a rejection in a significant number of consumers. That is why the product object of the invention allows incorporating the benefits of honey to sectors of the population with little tradition in its consumption, such as children.

Something similar occurs with the consumption of virgin vegetable oils, such as olive oil. Its marked taste is not accepted by all consumers, who direct their attention to other products such as butter that with a different triglyceride content has a lower content of "healthy" fatty acids (Trans Fatty Acids and Cardiovascular Disease; WC Willett M.Dr et al., J Med; 354: 1601-13, 2006).

Also the incorporation of stevia or agave syrup, makes the glycemic index lower for the same level of sweetness, than when using refined sugar (sucrose). This allows the extension to the sector of the population of diabetics, who are usually reluctant to ingest natural sweet products.

Another problem that aims to solve the proposed product is related to the "localism" typical of certain diets. This is the case in some geographical areas where the consumption of fish and other marine products is scarce, causing an imbalance of omegas in the population. Our products allow their intake in these areas, without resorting to accessories.

Similarly, the proposed product is applicable in sectors of the population such as vegetarians, especially vegans, who have extremely difficult to find natural foods with omega 3 content in their diet.

Currently initiatives are emerging to address some of the aforementioned problems. However, most of these initiatives are limited to awareness campaigns, dissemination of much nutritional information in certain forums, and even the incorporation of nutritional information in the packaging of certain foods in terms of ingredients, caloric intake and functionality that can contribute . Fortunately, also, certain prepared foods aimed at healthier performance and correcting some dietary deficiency begin to be prepared, as is the case with some butters that incorporate omega 6 and 3 acids.

Finally, from a domestic point of view the preparation of food containing oils and honey is cumbersome, discouraging the consumer from its use. The form of preparation of our product allows a cleaner and more desirable handling.

The different products covered by this patent have been made with a healthier triglyceride content, which will be referred to herein as multi-mega oils, defined as those formed by a composition of natural oils rich in omegas 9, 6 and 3. Due to its salubility, as a source of monounsaturated fats (omega 9), mainly oleic-rich vegetable oils such as olive oils are used (Review Article Virgin olive oil in preventive medicine: From legend to epigenetics, Giuseppe Caramia et al., Eur. J. Lipid Sci. Technol. 2012, 114, 375-388) or high oleic sunflower, and other vegetable oils also high in oleic like peanut oil. They also incorporate natural oils with a high content of omegas 3 and 6, but unlike other products such as the butter mentioned above, they have an ideal proportion of both fats (The importance of the Omega-6 / 0mega-3 fatty acid ratio in cardiovascular disease and other chronic diseases Simopoulos, Artemis P. Exp. Biol. Med. (Maywood), 203, 674-688, 2008 and Evolutionary Aspects of Diet: The Omega-6 / Omega-3 Ratio and the Brain Simopoulos, Artemis P. Molecular Neurobiology (2011), 44 (2), 203-215).

As sources of omega 6, natural vegetable oils of the sunflower, corn, soybean and canola oil type are used. The natural sources of Omega 3 used are flax oil, soy, oil extracted from fish, seaweed or krill. These fats are essential, that is, the body must acquire them. In fact, there is currently a great interest in its incorporation into the healthy diet for its healthy properties (Nutr Hosp. 2006; 21 (3): 369-373, ISSN 0212-1611 • CODEN NUHOEQ, SVR 318 Functional components in fish oils and algae A. Conchillo, 1. Valencia, A. Puente, D. Ansorena and 1. Astiasaran). However, these fats are very prone to rapid oxidation, which hinders their use in the preparation of dishes. Hence, the special attention that has been put into the development of products to maintain their beneficial properties and in addition to developing them in a more stable way with the contribution of vegetable oils with high antioxidant capacity to prevent deterioration.

The sweet taste of the products is obtained by replacing refined sugars with other natural products, among which are:

Honey, which incorporates numerous beneficial health effects. For example, the glycemic index of honey can be moderate, varying from 32 (honey rich in fructose) to 85, since 95% of the dry matter of honey is mainly composed of fructose and glucose (the rest is formed approximately 25 different di- or trisaccharides). In addition, it has been found to contain small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols that make it highly functional. It has also been shown that honey has antimicrobial, antifungal, antiviral, antiparasitic, anti-inflammatory, antioxidant, antitumor and antimutagenic effects. (Honey for Nutrition and Health: a Review Stefan Bogdanov, Tomislav Jurendic, Robert Sieber, Peter Gallmann, American Journal of the College of Nutrition, 2008, 27: 677689).

Vegetable syrups such as maple and agave syrups that provide other functionalities. On the one hand, maple syrup or syrup provides the nutraceutical potential given macronutrients (carbohydrates, mainly sucrose, in addition to fructose and glucose), micronutrients, such as vitamins (riboflavin, niacin, thiamine, etc.), or minerals ( K, Ca, Mg, Na, Mn, Al, Zn, Fe, etc.) and phytochemicals (mainly, phenolic resins) existing in this natural sweetener (Chemical compositional, biological, and safety studies of a novel maple syrup derived extract (MSX ) for nutraceutical applications Van Zhang et al., J. Agric. Food Chem., DOI: 10. 10 21 / jf501924y, Jul 2014). Even beneficial effects have been published in the treatment of colon cancer (Effects of Maple Plant Part Extracts on Proliferation, Apoptosis and Cell Cycle Arrest of Human Tumorigenic and Non-tumorigenic Colon Cells; A. González-Sarrías et al., Phytother. Res ., 26, 995-1002, 2012). On the other hand, agave syrup or nectar is estimated to have twice the sweetening power that common sugar and carbohydrate composition is mainly fructose (70-90%) and the rest is dextrose and glucose. (Major Carbohydrate, Polyol, and Oligosaccharide Profiles of Agave Syrup. Application of this Data to Authenticity Analysis; J.L. Willems, J. Agric. Food Chem., 2012, 60 (35), pp 8745-8754). Therefore, it has a low glycemic index that makes it very tolerated by diabetics and hypoglycemic. In addition, agave is a natural source of inulin, soluble fiber with great prebiotic activity.

Stevia, which will be used when you want to obtain a product with low GI given its lack of carbohydrates. This sweetener is the one that has aroused most interest recently due to its high sweetening power, 300 times sweeter than sugar and without calories. Its use is increasingly expanding in the manufacture of dietary drinks, traditional foods, functional foods and nutritional supplements, (Main properties of steviol glycosides and their potential in the food industry: A review; C. González et al .; Fruits, vol. 69, p. 127-141, 2014). Some commercial brands have already started using it as a claim to prevent obesity and control of type two diabetes. Apart from its active agent, steviol glycoside, stevia contains substantial amounts of beneficial compounds such as polyphenols, essential amino acids, minerals and raw fiber (The Leaves of Stevia rebaudiana (Bertoni), Their Constituents and the Analyses Thereof: A Review; U Woelwer-Rieck, Agric. Food Chem., 60 (4), p. 886-895, 2012). In short, what is intended with the use of these low glycemic carbohydrates or natural sweeteners, is to improve blood sugar regulation, reduce insulin secretion and help a weight loss program, especially in snacks breakfast or isolated meals.

Any of these ingredients or mixtures thereof is referred to herein as natural sweetener.

The object of the invention also incorporates insoluble food fiber sources of natural origin, such as wheat bran (-50% fiber content), oatmeal, barley or rye. With these ingredients, we also reduce the energy density, but also increase both the nutritional density in vitamin content, as well as enhance other functionalities. Thus, for example, having prebiotic properties improves gastrointestinal transit. We have also found that certain cellulose-type polysaccharides that are present in cereal bran play an interesting technological role in stabilizing the mixture of products presented, similar to thickeners based on soluble food fibers that are comment below. Indicate that the GI and the caloric index of these ingredients are very low, and with their inclusion it is possible to increase the nutritional density and decrease the energy density of our products.

The different thickeners used allow the products to be obtained in different textures depending on their use (and also allow them to stabilize). After the tests we have determined, the best options are agar-agar and starches, without discarding other thickeners such as gum arabic, maltodextrin, carrageenan, collagen, corn starch, gelatin, guar gum, locust bean gum, pectin and xanthan gum. The agar-agar is colorless, tasteless and absorbs water in an amount that varies between 200 and 300 times its weight, forming a jelly. An important feature is that due to its vegetable origin it can be used in vegetarian recipes as a substitute for animal jelly. In addition today it is widely used in the preparation of dietary products for its great digestive properties, they help eliminate waste from the stomach and intestine, regulates constipation, ideal in weight loss diets, for its satiating power, its low calorie intake and its practically nil IG, which also contributes to a decrease in the energy density of our products. Any of the ingredients indicated herein, or mixtures thereof, is referred to herein as a thickener.

For some products the addition of propylene glycol is necessary. This substance is a dialcohol, which has an intermediate chemical structure between simple carbohydrates and the aliphatic chains present in the oils, being quite useful as an adjuvant to bind the ingredients and form a single phase, especially for its stabilizing character of oil mixtures with phases aqueous. Being a viscous liquid, it is quite useful in making sauces and soups, but with a much lower caloric intake. Otherwise, other acyclic polyols such as ethylene glycol and glycerin may be used. Any of these ingredients or mixtures thereof is referred to herein as an adjuvant.

In addition to being made with different density, the product object of the invention can also be made with different flavors. Apart from making sweet-tasting products (such as creams or desserts), you can also orientate the flavor to salty or spicy (soups, sauces, etc). In such cases, spices such as cinnamon, vanilla, matalahúga, cocoa, ginger, cayenne, mustard, thyme, wine concentrate, pepper and wakame are added. In some cases, natural preparations can be used to add color such as vegetable spices, such as ground green tea, ground paprika, ground saffron and dried berry extracts.

The product object of the invention differs from the rest of the products

5 similar in that it is oriented to nutritional improvement, to the use of natural products, to the correction of imbalances in diets without resorting to supplements (such as the 006/003 ratio), to the prevention of problems of dietary, gastrointestinal or obesity, as well as the improvement of food in different specific nutritional sectors (diabetics, vegans,

10 etc.)

It should also be noted that the fact of making these products in a single phase, that is, in a state of homogeneous aggregation in composition and physical properties, allows both fat-soluble and hydro-soluble vitamins to be favorably vehicleized, as well as the ingredients minerals and others

15 functional components.

EMBODIMENT OF THE INVENTION

In addition to focusing on the benefits of the natural products used and the intended objective of developing products based on the importance of nutritional density, glycemic index and functionality, the difficulty of the technical nature of the preparations, of making a homogeneous mixture should be highlighted. stable, as well as the way not described so far to solve this technical problem.

The solution commonly adopted to obtain a single phase is to resort to other natural foods that act as emulsifiers (also called emulsifiers). In food this alternative has given rise to certain types of sauces or mayonnaise. In the latter case, an organic phase of oil is emulsified with vinegar or lemon juice using egg yolk proteins (specifically lecithin).

Various alternatives have been used in the products object of the invention. The first is the use of gelling agents such as agaragar, gum arabic, maltodextrin, carrageenan, collagen, corn starch, gelatin, guar gum, locust bean gum, pectin and xanthan gum (less caloric thickeners and satiators). Another alternative is to resort to sources of natural non-soluble fibers, mainly cereal bran (also satiating but more functional and nutritious). Finally, a gradual mixture of both types of thickeners will be used depending on the type of product to be determined.

In any case, the preparations achieved conform to the claims indicated in the patent objectives, and also form products that are pleasing to the eye, touch, taste and smell.

On a small scale the products are easily realizable, with simple kitchen utensils such as scales, blenders, graduated glasses for measuring volumes and water heaters. The physical procedures are simple heating of water until boiling, adding ingredients ~ first add multi-oil, honey (or syrups, or stevia), and with continuous stirring while adding. Subsequently, the fiber, agar-agar (or other thickener) and / or

5 the propylene glycol, beating simultaneously with an electric mixer, until complete homogenization. After cooling, they are ready for consumption, and spices can be added.

Finally, and this is more necessary in case of greater scaling, you also have to resort to sterilization of the preparations.

10 By way of examples, the following table indicates the proportions of three products produced, using the procedure described above.

Spreadable cream

Dessert sauce Units

Water

25 25 fifteen me

Oils ****

Four. Five fifteen 40 me

Sweeteners

7.5 * 10 * 3** me

Thickener

3*** 6 *** one*** g

Dietary fiber

2.5 4 10 g

Propylene glycol

10 me

Spices

Do not Yes***** Do not

* honey ** Maple syrup *** Agar-Agar **** multi-oil oil 9/6/3 ***** Cinnamon

Claims (14)

1.-Sweetened fatty functional food, characterized by a fatty content mostly in oleic, as well as the proportion of omegas 6 and 3 between 1: 1 and 1: 4, containing natural sugar sources with a glycemic index below 80, as well as Vegetable thickeners and sources of food fiber, all in one phase. 2. Sweetened fatty functional food according to claim 1, consisting of a mixture of water, vegetable and marine oils, natural sweeteners and / or stevia, natural sources of food fiber and thickeners, food aids, and may also contain certain spices. 3.-Sweetened fatty functional food, according to claim 2, characterized in that the oils used are selected from the group consisting of virgin olive oil and / or sunflower and / or canola and / or corn and / or peanut and / or flax and / or fish oil and / or seaweed oil and / or krill oil. 4. Sweetened fatty functional food according to claim 2, characterized in that the natural sweeteners used are selected from the group consisting of honey and / or maple syrup and / or agave and / or stevia syrup 5. Sweetened fatty functional food according to claim 2, characterized in that the naturally occurring food fiber used is selected from the group consisting of wheat, oats, barley or rye bran. 6. Sweetened fatty functional food according to claim 2, characterized in that the food thickeners used are selected from the group consisting of agar-agar, gum arabic, maltodextrin, carrageenan, collagen, corn starch, gelatin, guar gum, gum carob, pectin and xanthan gum. 7. Sweetened fatty functional food, according to claim 2, characterized in that in the case that it incorporates spices, they are selected from the group consisting of cinnamon, vanilla, matalahúga, cocoa, ginger, cayenne, mustard, thyme, wine concentrate, pepper and wakame 8. Sweetened fatty functional food according to claims 1 to 7 consisting of a% (v / v) comprised between 5 and 70% water; 30 and 70% multi-oil oil; O and 25% natural sweeteners; and OY 50% propylene glycol (or adjuvant), to which is added a solid phase consisting of a% (m / m) of 10 and 90% of thickener, 10 and 80% of dietary fiber, O and 10% of spices, and OY 10% stevia. 9.-Use of the sweetened fatty functional food for the consumption of vegetarians, according to claims 1 to 7, whose specific composition consists of a mixture of vegetable oil, mainly virgin olive oil, and sunflower oil and / or flax and / or algae, sweetened with honey, maple syrup and / or agave as well as sources of food fiber and thickener such as agar-agar, corn starch or dextrins. 10.-Use of sweetened fatty functional food for the consumption of vegans, according to claims 1 to 7, whose specific composition consists of a mixture of vegetable oil, mainly virgin olive oil, and sunflower oil and / or flax and / or algae, sweetened with maple and / or agave syrup as well as sources of food fiber and thickener such as agar-agar or corn starch or dextrins. 11.-Use of the sweetened fatty functional food for the consumption of diabetic, according to claims 1 to 7, whose specific composition consists of a mixture of vegetable oil, mainly virgin olive oil, and sunflower oil and / or flax and / or algae, sweetened with stevia as well as sources of food fiber and thickener such as agar-agar, corn starch or dextrins. 12.-Use of sweetened fatty functional food for dietary consumption, according to claims 1 to 7, whose specific composition contains propylene glycol. 13.-Spread cream according to claims 1 to 7 characterized in that every 100 ml is composed of: -Water: between 15 and 30 ml. -Multomegas oil of W9 / 6/3: between 30 and 60 ml. 5-Natural sweetener: between 2 and 10 ml. - Thickener: between 2 and 5 g. -saved wheat, oats, barley or rye: Between 0 and 10 g. -Cinnamon, vanilla, matalahúga, cocoa, ginger, cayenne, mustard, thyme, wine, pepper and wakame concentrate: Between 0 and 20 g. 14.-Dessert, according to claims 1 to 7, characterized in that every 100 ml is composed by: -Water: between 30 and 60 ml. -Multomegas oil of W9 / 6/3: between 20 and 60 ml. 15-Natural sweetener: between 6 and 30 ml. -Thick: between 8 and 20 g. -saved wheat, oats, barley or rye: Between 10 and 40 g. -Cinnamon, vanilla, matalahúga, cocoa: Between O and 30 g. 15. Sauce according to claims 1 to 7 characterized in that every 100 ml is composed by: -Water: between 15 and 30 ml. -Multomegas oil of W9 / 6/3: between 40 and 70 ml. -Natural sweetener: between 0 and 5 ml. 25 - Thickener: between 1 and 2.5 g. -saved wheat, oats, barley or rye: Between 0 and 10 g. - Propylene glycol: Between o and 20 ml. -Cinnamon, vanilla, ginger, cayenne, mustard, thyme, wine, pepper and wakame concentrate: Between 0 and 30 g.