WO2010107325A1

WO2010107325A1 - Satiety product

Info

Publication number: WO2010107325A1
Application number: PCT/NZ2010/000042
Authority: WO
Inventors: Alastair Kenneth Hugh Macgibbon; Sally Diana Poppitt
Original assignee: Macgibbon Alastair Kenneth Hugh; Sally Diana Poppitt
Priority date: 2009-03-17
Filing date: 2010-03-17
Publication date: 2010-09-23

Abstract

The present invention relates to a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifϊer comprising phospholipid isolated from milk, or an analogue of phospholipid isolated from milk. The use of the composition by a subject in need thereof has the effect of any one or more of maintaining or increasing the feeling of fullness, decreasing the feeling of hunger, maintaining or decreasing energy intake, maintaining or increasing the control of energy or macronutrient intake and maintaining or increasing a feeling of satiety. The use of the composition also relates to a method of treating or preventing obesity, hypertension, metabolic syndrome, obesity-related glomerulopathy kidney disease, gout, sleep apnoea, type 2 diabetes mellitus or cardiovascular disease (CVD) (including coronary heart disease CHD) in that subject.

Description

SATIETY PRODUCT FIELDS OF THE INVENTION

[0001] The present invention relates to the use of a composition comprising an oil-in-water emulsion of milk fat and an emulsificr to decrease the feeling of hunger, or maintain or increase the feeling of fullness, or maintain or decrease energy intake, or maintain or increase the control of energy or macronutrient intake, or maintain or increase the feeling of satiety.

BACKGROUND

[0002] Many adverse effects are known to arise from being overweight or obese. These include, for example, hypertension, metabolic syndrome, obesity-related glomerulopathy kidney disease, gout, sleep apnoea, type 2 diabetes mellitus, cardiovascular disease (CVD) ( including coronary heart disease CHD), and certain cancers. Being overweight typically arises from an imbalance between energy intake and expenditure. Therefore, one approach to weight management is to reduce energy intake.

[0003] A reduction in energy intake can be assisted by increasing the feeling of satiety or fullness. It has been suggested that there is a hierarchy in the satiating efficiency of the dietary macronutrients. Fat, relative to protein and carbohydrate has been regarded as having the weakest effect on satiation and satiety (Blundell eta/., 1996; Rolls eta/., 1994; Rolls and Hammer, 1995; Stubbs, 1995; Cotton et a/., 1994; Blundell and MacDiarmid, 1997).

[0004] This hierarchy is now being questioned (Burns et a/., 2000). It has been reported that the satiating potential of fats is dependent on the physiochemical properties of the constituent fatty acids (French, 1999, 2004). While this issue remains unresolved (Burns eta/., 2002), there have been suggestions that the chain length of the triglycerides in fat are important in determining the efficacy of satiety of fat, with medium-chain triglycerides being reported to be more effective than long chain triglycerides (RoUs et a/., 1988; Van Wymelbete et a/., 1998). Also suggested to be of importance is the degree of fatty acid unsaturation, degree of emulsification and the emulsion stability (Burns et a/., 2002).

[0005] EP 0994655B1 reports the use of a vegetable oil emulsion to enhance the feeling of satiety and fullness. EP 0994655B1 reports an oil-in-water emulsion of triglycerides selected from palm oil, cocoa butter, cocoa butter or other confectionary fats that have a solid fat content at ambient to body temperature, emulsified with a galactolipid based emulsifier such as fractionated oat oil, for increasing the recipients feeling of satiety or fullness. EP 0994655B1 also reports that an emulsion comprising 59% by weight water, 40% by weight fractionated palm oil and 2% by weight fractionated oat oil had an effect on satiety 20-45% higher than 40% by weight fat dairy cream, and that the satiety effect was more rapid in onset and lasted longer.

[0006] There exists a need for alternative or improved compositions that assist regulation of food intake. It would therefore be desirable to provide an alternative composition to assist regulation of food intake or to at least provide the public with a useful choice.

SUMMARY OF THE INVENTION

[0007] Accordingly, in a first aspect the present invention relates to a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifler comprising (1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

[0008] Another aspect of the invention relates to a method of maintaining or increasing the feeling of fullness in a subject, the method comprising administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

[0009] Another aspect of the invention relates to a method of decreasing the feeling of hunger in a subject, the method comprising administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

[0010] Another aspect of the invention relates to a method of maintaining or decreasing energy intake by a subject, the method comprising administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk. [0011] Another aspect of the invention relates to a method of maintaining or increasing the control of energy or macronutrient intake in a subject, the method comprising administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising (1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

[0012] Another aspect of the invention relates to a method of maintaining or increasing a feeling of satiety in a subject, the method comprising administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

[0013] Another aspect of the invention relates to a method of treating or preventing obesity, hypertension, metabolic syndrome, obesity-related glomerulopathy kidney disease, gout, sleep apnoea, type 2 diabetes mellitus or cardiovascular disease (CVD) (including coronary heart disease CHD) in a subject, the method comprising administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising (1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

[0014] Another aspect of the invention relates to an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or (2) an analogue of phospholipid isolated from milk, for decreasing the feeling of hunger or maintaining or increasing the feeling of fullness by a subject.

[0015] Another aspect of the invention relates to an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or (2) an analogue of phospholipid isolated from milk, for maintaining or decreasing energy intake by a subject.

[0016] Another aspect of the invention relates to an oil-in-water emulsion of milk fat or a mill? fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or (2) an analogue of phospholipid isolated from milk, for maintaining or increasing the control of energy or macronutrient intake by a subject.

[0017] Another aspect of the invention relates to an oil-in-watcr emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising (1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk, for maintaining or increasing a feeling of satiety by a subject.

[0018] Another aspect of the invention relates to an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising

(1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk, for treating or preventing obesity, hypertension, metabolic syndrome, obesity-related glomerulopathy kidney disease, gout, sleep apnoea, type 2 diabetes mellitus or cardiovascular disease (CVD) (including coronary heart disease CHD).

[0019] The following embodiments may relate to any of the above aspects.

[0020] In some embodiments the emulsifier comprises sphingomyelin.

[0021] In some embodiments the emulsifier comprises phosphatidylserine.

[0022] In certain embodiments the emulsifier has a phospholipid profile where the sphingomyelin is the most abundant phospholipid. In certain embodiments the emulsifier has a phospholipid profile where the sphingomyelin is present as the second most abundant phospholipid. In certain embodiments the emulsifier has a phospholipid profile where the sphingomyelin is the third most abundant phospholipid. In some embodiments the emulsifier comprises sphingomyelin and wherein the sphingomyelin is not the least abundant of the phospholipids present. [0023] In some embodiments the emulsifier comprises sphingomyelin and phosphatidylserine.

In some embodiments the emulsifier comprises sphingomyelin, phosphatidylserine and phosphatidylethanolamine. In some embodiments the emulsifier comprises sphingomyelin, phosphatidylserine and phosphatidylcholine. In some embodiments the emulsifier comprises sphingomyelin, phosphatidylserine, phosphatidylcholine and phosphatidylethanolamine. In some embodiments the emulsifier comprises phosphatidylserine and phosphatidylcholine. In some embodiments the emulsifier comprises phosphatidylserine and phosphatidylethanolamine. In some embodiments the emulsifier comprises phosphatidylserine, phosphatidylcholine and phosphatidylethanolamine. In some embodiments the emulsifier includes phosphatidylinositol.

[0024] In some embodiments use of the composition leads to a reduction in energy intake, preferably a reduction in any one or more of fat, carbohydrate and protein intake.

[0025] In some embodiments the macronutrient is fat, carbohydrate or protein, or combinations thereof. Preferably the macronutrient is fat. [0026] In one embodiment the use relates to use in the preparation of a medicament.

[0027] In some embodiments the milk fat is selected from anhydrous milk fat (AMF), one or more fractions of AMF, hard milk fat fractions, soft milk fat fractions, ghee, cream, butter, colostrum, butter serum, or beta serum, or any combination of any two or more thereof. [0028] In some embodiments the emulsion comprises at least about 20, 25, 30, 35, 40, 45, 50,

55, 60, 65, 70, 75 or 80% by weight lipid.

[0029] In some embodiments the emulsion comprises at least about 5, 10, 15, 20, 25, 30, 35,

40, 45, 50, 55, 60, 65, 70, 75 or 79% by weight milk fat.

[0030] In some embodiments the emulsion comprises at least about 0.1, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25% by weight emulsifier.

[0031] In some embodiments the emulsion comprises at least about 0.0001, 0.0005, 0.001,

0.005, 0.01, 0.02, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 or 24% by weight phospholipid.

[0032] In some embodiments the emulsion comprises at least about 0.0001, 0.0002, 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 0.1, 0.5, 1, 2, 5, 8, 10, 12, 15, 17, 19, 21, or 23% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, sphingomyelin, and phosphatidylserinc.

[0033] In some embodiments the emulsion comprises at least about 0.0001, 0.0002, 0.0005,

0.001, 0.005, 0.01, 0.05, 0.1, 0.25 0.5, 0.75, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10% by weight sphingomyelin. [0034] In some embodiments the emulsion comprises at least about 0.0001 , 0.0002, 0.005, 0.01,

0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0-1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, • 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 1, 2, 3, 4 or 5% by weight phosphatidylserinc

[0035] In some embodiments the emulsion comprises at least about 0.0002, 0.0005, 0.001,

0.005, 0.01, 0.05, 0.1, 0.25 0.5, 0.75, 1, 2, 3, 4, 5, 6, 7 or 8% by weight phosphatidylcholine. [0036] In some embodiments the emulsion comprises at least about 0.0002, 0.0005, 0.001,

0.005, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 1, 2 or 3% by weight phosphatidylinositol.

[0037] In some embodiments the emulsion comprises at least about 0.0002, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.25 0.5, 0.75, 1, 2, 3, 4, 5, 6, 7 or 8% by weight phosphatidylethanolamine. [0038] In some embodiments the emulsion comprises sphingomyelin and phosphatidylserinc

In some embodiments the ratio of sphingomyelin to phosphatidylserine in the emulsion is at least about 1:1 (sphingomyelinφhosphatidylserinc), 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1, 6:1, 6.5:1, 7:1, 7.5:1 or 8:1.

[0039] In some embodiments the emulsion comprises sphingomyelin and phosphatidylcholine.

In some embodiments the ratio of sphingomyelin to phosphatidylcholine in the emulsion is at least about 0.7:1 (sphingomyelin:phosphatidylcholine), 0.8:1, 0.9:1, 1:1, 1.1:1 or 1.2:1.

[0040] In some embodiments the emulsion comprises sphingomyelin and other phospholipids.

In some embodiments the ratio of sphingomyelin to total phospholipids in the emulsion is at least about 0.05:1 (sphingomyelin:total phospholipids), 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1, 0.4:1 or 0.45:1. [0041] In some embodiments the emulsion comprises phosphatidylserine and phosphatidylcholine. In some embodiments the ratio of phosphatidylserine to phosphatidylcholine in the emulsion is at least about 0.08:1 (phosphatidylserine:phosphatidylcholine), 0.1:1, 0.5:1, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1.

[0042] In some embodiments the emulsion comprises phosphatidylserine and phosphatidylethanolaminc. In some embodiments the ratio of phosphatidylserine to phosphatidylethanolamine in the emulsion is at least about 0.12:1 (phosphatidylserineφhosphatidylcthanolamine), 0.15:1, 0.2:1, 0.5:1, 0.75:1, 1:1, 1.2:1 or 1.4:1.

[0043] In some embodiments the emulsion comprises phosphatidylserine and phosphatidylinositol. In some embodiments the ratio of phosphatidylserine to phosphatidylinositol in the emulsion is at least about 0.5:1 (phosphatidylserine:phosphatidylinositol), 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1 or 4:1.

[0044] In some embodiments the emulsion comprises phosphatidylserine and other phospholipids. In some embodiments the ratio of phosphatidylserine to total phospholipids in the emulsion is at least about 0.04:1 (phosphatidylserine:total phospholipids), 0.05:1, 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1 or 0.4:1.

[0045] In some embodiments the total lipid in the emulsion comprises at least about 1, 2, 3, 4,

5, 6, 7, 8, 9, 10, 11, 12, 13, 14,1 5, 16, 17 or 18% myristic acid.

[0046] In some embodiments the total lipid in the emulsion comprises at least about 2, 5, 7, 9, 11, 13, 15, 17, 19, 21, 23, 25, 27, 29, 31, 33, 35, 37, 39, 41, 43, 45, 47, 49 or 50% by weight palmitic acid.

[0047] In some embodiments the total lipid in the emulsion comprises at least about 0.2, 0.5, 1,

2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28 or 30% by weight stearic acid. [0048] In some embodiments the total lipid in the emulsion comprises at least about 2, 5, 8, 11, 14, 17, 20, 23, 26, 29, 32, 35, 38, 41, 44 or 47% by weight oleic acid.

[0049] In some embodiments the total lipid in the emulsion comprises at least about 0.02, 0.05,

0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10% by weight linoleic acid. [0050] In some embodiments the emulsion comprises at least about 20, 25, 30, 35, 40, 45, 50,

55, 60, 65, 70, 75 or 80% by weight water.

[0051] Examples of an emulsion useful herein include (on a moisture-free basis):

^■ about 5 to about 99.9% by weight milk fat, or

^■ about 20 to about 60% by weight milk fat, or ■ about 5 to about 99.9% by weight milk fat and about 0.1 to about 25% by weight emulsifier, or

^■ about 20 to about 60% by weight milk fat and about 0.1 to about 25% by weight emulsifier, or

^■ about 5 to about 99.9% by weight milk fat and about 2 to about 10% by weight emulsifier, or

^■ about 20 to about 60% by weight milk fat and about 2 to about 10% by weight emulsifier.

[0052] In some embodiments the emulsion comprises at least about 0, 0.01, 0.02, 0.03, 0.04,

0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1% by weight of one or more salts. Useful salts include any food grade salts such as sodium chloride.

[0053] In some embodiments the particle size of the emulsion is at least about 0.1, 0.2, 0.3, 0.4,

0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 μm.

[0054] In some embodiments the emulsifier is a phospholipid-enriched fraction isolated from milk, or an analogue of a phospholipid-enriched fraction isolated from milk.

[0055] In some embodiments the emulsifier is substantially free of protein.

[0056] In some embodiments the emulsifier comprises at least about 10, 20, 30, 40, 50, 60, 70,

80, 90, 95 or 99% by weight lipid.

[0057] In some embodiments the emulsifier comprises at least about 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90 or 95% by weight of phospholipid.

[0058] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41 , 42, 43, 44, 45, 46, 47, 48, 49, 50, 51 , 52, 53, 54, 55, 56, 57, 58, 59 or 60% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylinositol, phosphatidyl ethanolamine, sphingomyelin, and phosphatidylserinc.

[0059] In some embodiments the emulsifϊer comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight sphingomyelin.

[0060] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20% by weight phosphatidylserine.

[0061] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight phosphatidylcholine.

[0062] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14 or 15% by weight phosphatidylinositol.

[0063] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight phosphatidylethanolamine.

[0064] In some embodiments the emulsion comprises sphingomyelin and phosphatidylserinc.

In some embodiments the ratio of sphingomyelin to phosphatidylserine in the emulsifier is at least about 1:1 (sphingomyelin:phosphatidylserinc), 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1, 6:1, 6.5:1, 7:1, 7.5:1 or 8:1.

[0065] In some embodiments the emulsion comprises sphingomyelin and phosphatidylcholine.

In some embodiments the ratio of sphingomyelin to phosphatidylcholine in the emulsifier is at least about 0.7:1 (sphingomyclinφhosphatidylcholine), 0.8:1, 0.9:1, 1:1, 1.1:1 or 1.2:1.

[0066] In some embodiments the emulsion comprises sphingomyelin and other phospholipids. In some embodiments the ratio of sphingomyelin to total phospholipids in the emulsifier is at least about 0.05:1 (sphingomyelin: total phospholipids), 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1, 0.4:1 or 0.45:1.

[0067] In some embodiments the emulsion comprises phosphatidylserine and other phosphatidylcholine. In some embodiments the ratio of phosphatidylserine to phosphatidylcholine in the emulsifier is at least about 0.08:1 (phosphaudylserine:phosphatidylcholine), 0.1:1, 0.5:1, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1. [0068] In some embodiments the emulsion comprises phosphatidylserine and phosphatidylethanolamine. In some embodiments the ratio of phosphatidylserine to phosphatidylethanolamine in the emulsifier is at least about 0.12:1 (phosphatidylserine:phosphatidylcthanokmine), 0.15:1, 0.2:1, 0.5:1, 0.75:1, 1:1, 1.2:1 or 1.4:1. [0069] In some embodiments the emulsion comprises phosphatidylserine and phosphatidylinositol. In some embodiments the ratio of phosphatidylserine to phosphatidylinositol in the emulsifier is at least about 0.5:1 (phosphatidylserine:phosphatidylinositol), 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1 or 4:1.

[0070] In some embodiments the emulsion comprises phosphatidylserine and other phospholipids. In some embodiments the ratio of phosphatidylserine to total other phospholipids in the emulsifier is at least about 0.04:1 (phosphatidylserine:total phospholipids), 0.05:1, 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1 or 0.4:1.

[0071] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13 or 14% by weight myristic acid. [0072] In some embodiments the emulsifier comprises at least about 12, 15, 20, 21, 22, 23, 24,

25, 26, 27, 28, 29, 30 or 35% by weight palmitic acid.

[0073] In some embodiments the emulsifier comprises at least about 5, 10, 11, 12, 13, 14, 15,

16, 17, 18, 19, 20, 21 or 22% by weight stearic acid.

[0074] In some embodiments the emulsifier comprises at least about 20, 25, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 45 or 50% by weight oleic acid.

[0075] In some embodiments the emulsifier comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,

11 or 12% by weight linoleic acid.

[0076] In some embodiments the emulsifier comprises (by weight):

^■ about 12— 35% palmitic acid ■ about 5-22% stearic acid

^■ about 20-50% oleic acid, and

^■ about 1-12% linoleic acid.

[0077] In some embodiments the emulsifier comprises (by weight):

^■ about 20-28% palmitic acid ■ about 10-14% stearic acid

^■ about 30-40% oleic acid, and

^■ about 4—7% linoleic acid. [0078] In some embodiments the etnulsifier comprises (by weight) about 1—14% myristic acid, about 12—35% palmitic acid, about 0.4—3% palmitoleic acid, about 0.1-5% margaric acid, about 5- 22% stearic acid, about 20—50% oleic acid, about 1-12% linoleic acid, about 0.1—5% linolenic acid, about 0-5% cholesterol, about 0-5% arachidonic acid, about 0-5% butyric acid, about 0—5% capric acid, about 0-5% lauric acid, about 0-5% pentadecanoic acid, and about 0-5% hcptadecenoic acid.

[0079] In some embodiments the etnulsifier comprises (by ^■weight) about 5—8% myristic acid, about 20—28% palmitic acid, about 1—2% palmitoleic acid, about 0.3—3% margaric acid, about 10— 14% stearic acid, about 30—40% oleic acid, about 4—7% linoleic acid, about 1—4% linolenic acid, about 0-2% cholesterol, about 0-1% arachidonic acid, about 0—2.5%) butyric acid, about 0-1% capric acid, about 0—1% lauric acid, about 0-2% pentadecanoic acid, and about 0-1% heptadecenoic acid.

[0080] In one embodiment, the emulsifier comprises by weight at least about 31% phosphatidylcholine, at least about 8.7% phosphatidylethanolamine, at least about 16.5% sphingomyelin, and at least about 3% phosphatidylserine. In a preferred emulsifier of diis embodiment, the emulsifier comprises about 5.4% myristic acid (14:0), about 20.9% palmitic acid (16:0), about 1.3% palmitoleic acid (16:1), about 0.5% margaric acid (17:0), about 10.5% stearic acid (18:0), about 30.5% oleic acid (18:1), about 4.3% linoleic acid (18:2), about 1.8% linolenic acid (18:3), and about 0.5% arachidonic acid. In a preferred embodiment, the fatty acid composition of this emulsifier is substantially as described for the Phospholipid Concentrate PC700™ phospholipid fraction in the examples below.

[0081] In one embodiment the emulsifier comprises (by weight) about 0.1—40% phosphatidylethanolamine, about 0.1—20% phosphatidylserine, about 0.1-40% phosphatidylcholine, and about 0.1-40% sphingomyelin.

[0082] In one embodiment the emulsifier comprises (by weight) about 2.5-25% phosphatidylethanolamine, about 1—10% phosphatidylserine, about 1—26% phosphatidylcholine, and about 1—25% sphingomyelin.

[0083] In one embodiment the ratio of milk fat to emulsifier in the emulsion is 99:1 (that is 9.9 mg milk fat to 0.1 mg emulsifier), 95:1, 90:1, 80:1, 70:1, 60:1, 50:1, 40:1, 30:1, 20:1, 15:1, 10:1, 5:1 or 3:1 in water. [0084] In some embodiments the composition comprises an oil-in-water emulsion comprising

AMF and an emulsifier, wherein the emulsifier contains 0.1-40% by weight sphingomyelin.

[0085] In some embodiments less than 0.1, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10% of the milk fat analogue is solid at 35 ⁰C. [0086] In some embodiments, a subject consumes at least about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 g of the emulsion before, during or after a meal, and preferably before a meal.

[0087] In some embodiments the use of an emulsion as herein described decreases the feeling of hunger, or maintains or increases the feeling of fullness, or maintains or decreases energy intake, or maintains or increases the control of energy or macronutrient intake, or maintains or increases the feeling of satiety within 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 24, 36 or 48 hours after ingestion of the emulsion.

[0088] In some embodiments the use of an emulsion as herein described decreases the feeling of hunger, or maintains or increases the feeling of fullness, or maintains or decreases energy intake, or maintains or increases the control of energy or macronutrient intake, or maintains or increases the feeling of satiety for up to at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 24, 36 or 48 hours after ingestion of the emulsion.

[0089] In some embodiments the use of the emulsion by a subject reduces the daily energy or macronutrient intake by that subject.

[0090] In some embodiments the composition is used in the preparation of a food composition. In one embodiment the composition is formulated for separate, simultaneous or sequential administration with a food. In one embodiment the food is selected from confectionary, milk, milk product, milk powder, reconstituted milk, cultured milk, yoghurt, drinking yoghurt, set yoghurt, mayonnaise, drink, dairy drink, milk drink, food additive, drink additive, dietary supplement, nutritional product, medical food, nutraceutical or pharmaceutical.

[0091] In some embodiments the emulsion provides about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18 , 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 99 or 100% by weight of the food composition. [0092] In another embodiment the composition is or is formulated as a food, drink, food additive, drink additive, dietary supplement, nutritional product, medical food, enteral feeding product, parenteral feeding product, meal replacement, cosmeceutical, nutraceutical, medicament, or pharmaceutical.

[0093] In one embodiment a composition useful herein further comprises a pharmaceutically acceptable carrier.

[0094] It is intended that reference to a range of numbers disclosed herein (for example, 1 to

10) also incorporates reference to all rational numbers within that range (for example, 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9 and 10) and also any range of rational numbers within that range (for example, 2 to 8, 1.5 to 5.5 and 3.1 to 4.7) and, therefore, all sub-ranges of all ranges expressly disclosed herein are hereby expressly disclosed. These are only examples of what is specifically intended and all possible combinations of numerical values between the lowest value and the highest value enumerated are to be considered to be expressly stated in this application in a similar manner. [0095] In this specification where reference has been made to patent specifications, other external documents, or other sources of information, this is generally for the purpose of providing a context for discussing the features of the invention. Unless specifically stated otherwise, reference to such external documents is not to be construed as an admission that such documents, or such sources of information, in any jurisdiction, are prior art, or form part of the common general knowledge in the art.

DETAILED DESCRIPTION OF THE INVENTION

[0096] The invention relates the use of an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifier comprising phospholipid isolated from milk, or an analogue of phospholipid isolated from milk. In one embodiment the emulsion comprises a combination of anhydrous milk fat or an anhydrous milk fat fraction with the emulsifier. In another embodiment the emulsion comprises palm olein or a milk fat analogue. Suitable compositions for use in the emulsion of the invention are described below.

1. Definitions

[0097] The term "analogue of phospholipid isolated from milk" and its grammatical equivalents and derivates means a phospholipid composition having a phospholipid profile equivalent to that of a phospholipid composition isolated from milk. Various emulsifier phospholipid fractions are given in Table 7. An analogue of phospholipid isolated from milk will substantially comprise the phospholipid profile of one or more of the phospholipid fractions given in Table 7, or will at least comprise 0.1-40% by weight sphingomyelin or 0.1—20% phosphatidylscrine, or both.

[0098] The terms "anhydrous milk fat" and "AMF" are used interchangeably herein and refer to the milk fat fraction produced by the almost complete removal of water and non-fat material by phase inversion of cream or dehydration of butter. AMF (also known as "anhydrous butteroil") is typically prepared from cream or butter from whole milk but may also be prepared from colostrum. Methods commonly used for the preparation of AMF are disclosed in Bylund (Ed., 1995), incorporated herein in its entirety. Preferred AMF is typically about 60%, about 70%, about 80%, about 90%, about 95%, greater than about 95%, about 96%, about 97%, about 98%, about 99%, about 99.5%, or 100% lipid, with AMF of about 98% to about 100%, particularly about 99% lipid, 99.5% lipid or greater being more preferred. Food regulations commonly require <0.2% moisture for AMF or anhydrous butteroil and <0.7% moisture for butteroil. AMF is frequently further fractionated into "hard" (H) and "soft"(S) fractions, the latter can be further fractionated into "soft hard" (SH) and "soft soft" (SS) fractions, the latter can again be further fractionated into "soft soft hard" (SSH) and "soft soft soft" (SSS) fractions. As will be appreciated, each fraction differs in fatty acid composition. Non-limiting exemplary fatty acid compositions for AMF and derivative fractions are shown in Tables 1 to 5 below.

Table 1: Exemplary AMF composition

Table 5: Exemplary Soft Soft Soft Fraction (Fraction SSS) composition

[0099] The term "comprising" as used in this specification means "consisting at least in part of". When interpreting statements in this specification which include that term, the features, prefaced by that term in each statement or claim, all need to be present but other features can also be present. Related terms such as "comprise" and "comprised" are to be interpreted in the same manner.

[0100] l^*he term "decreased feeling of hunger" and its grammatical equivalents and derivates, refers to changes in a subject's perception of hunger in response to a meal or food item as measured by self-reported visual analogue scales (VAS). [0101] The term "decreased energy intake" and its grammatical equivalents and derivates, refers to changes in a subject's food intake as chosen from an ad libitum lunch or other meal, as calculated from measured weight of food before and after the meal. In a typical 80 kg man with a daily energy intake of 13 MJ /day, a useful decrease in energy intake would comprise a decrease from about 1% to about 100% of total daily intake, which is from about 130 kj to about 13000 kj. [0102] The term "decreased macronuttient intake" and its grammatical equivalents and derivates, refers to changes in a subject's intake of one or more of the food macronutrients (fat, carbohydrate, protein) as chosen from an ad libitum lunch or other meal, as calculated from measured weight of food before and after the meal.

[0103] An "effective amount" is the amount required to confer therapeutic effect. The interrelationship of dosages for animals and humans (based on milligrams per meter squared of body surface) is described by Freireich, et a/. (1966). Body surface area can be approximately determined from height and weight of the subject. See, e.g., Scientific Tables, Geigy Pharmaceuticals, Ardley, New York, 1970, 537. Effective doses also vary, as recognized by those skilled in the art, dependent on route of administration, carrier usage, and the like.

[0104] The terms "enrich" and "enriched" mean that the fraction or composition, to which the term refers, has a higher concentration of the named component than is present in a reference composition, such as whole rnilk, cream, butter, anhydrous milk fat, buttermilk, butter serum, or beta serum, or the parent fraction from which the fraction or composition is derived. For example, a phospholipid-enriched fraction is a fraction that has a higher phospholipid concentration than whole milk, cream, butter, anhydrous milk fat, buttermilk, butter serum, or beta serum. [0105] The term "increased feeling of fullness" and its grammatical equivalents and derivates, refers to changes in a subject's perception of hunger in response to a meal or food item as measured by self-reported visual analogue scales (VAS), or by measurements of energy intake (kj).

[0106] The term "increased feeling of satiety" and its grammatical equivalents and derivates, refers to changes in a subject's perception of hunger and fullness in response to a meal or food item as measured by self-reported visual analogue scales (VAS), or by measurements of energy intake (kj).

[0107] It should be appreciated satiety and satiation arc composite values generated from the measurement of ratings, such as hunger and fullness, using VAS.

[0108] The term "milk fat" includes mammalian milk lipids and lipid fractions, lipid hydrolysates, and lipid fraction hydrolysatcs. In some embodiments, milk fat may be any mammalian milk fat including but not limited to bovine, sheep, goat, pig, mouse, water buffalo, camel, yak, horse, donkey, llama or human milk fat, with bovine milk fat being a preferred source. Preferred milk fats are dairy fats, particularly bovine milk fats. Preferred milk fat has one or more of palmitic acid, oleic acid, stearic acid, or myristic acid as the most abundant fatty acid(s) present, preferably palmitic, oleic, stearic and myristic acids ate the most abundant fatty acids present. In particularly preferred embodiments, the milk fat, such as cream or AMF for example, has a) substantially the same percentage by weight of palmitic acid as does normal bovine milk fat (from about 23% by weight to about 50% by weight, typically about 28% by weight - see Table 1.2, PF Fox and PLH McSweeney eds, Advanced Dairy Chemistry Volume 2 - Lipids, 3rd Ed, Springer NY (2006) ISBN- 10:0-387-26364-0); b) substantially the same percentage by weight of oleic acid as does normal bovine milk fat (from about 15% by weight to about 22% by weight, typically about 17% by weight - see Fox and McSweeny ibid); c) substantially the same percentage by weight of stearic acid as does normal bovine milk fat (from about 10% by weight to about 15% by weight, typically about 12% by weight - sec Fox and McSweeny ibid); d) substantially the same percentage by weight of myristic acid as does normal bovine milk fat (from about 9% by weight to about 12% by weight, typically about 11% by weight - see Fox and McSweeny ibid) ;e) any two of a), b), c), or d) above; f) any three of a), b), c), or d) above; g) each of a), b), c), and d) above. Anhydrous milk fat (AMF) is preferred, particularly AMF having substantially the same percentage by weight palmitic, oleic and stearic acid composition as normal bovine milk fat, more preferably substantially the same fatty acid composition as normal bovine milk fat (see Fox and McSweeny ibid). Preferred milk fat fractions also include cream, butter, anhydrous milk fat (AMF) (typically produced by phase inversion of cream or dehydration of butter), hard milk fat fractions from one or more stages of fractionation (including H, SFI, and SSH fractions and any combinations thereof), soft milk fat fractions from one or more stages of fractionation (including S, SS, and SSS fractions and any combinations thereof), combinations of hard milk fat fractions, combinations of soft milk fat fractions, combinations of hard milk fat fractions and soft milk fat fractions, or any combination of any two or more thereof, and hydrolysatcs of any one or mote thereof, and fractions of the hydrolysates, combinations of any two or more hydrolysates, and combinations of one or more hydrolysed and/or one or more non- hydrolysed fractions. Preferably, the milk fat comprises at least about 20, 30, 40, 50, 60, 70, 80, 85, 90, 95, 99 or 100% lipid, and useful ranges may be selected between any of these values (for example, about 60 to about 100, about 70 to about 100, about 80 to about 100, about 85 to about 100, about 90 to about 100, about 95 to about 100, about 96 to about 100, about97 to about 100, about 98 to about 100, and about 99 to about 100%, preferably about 40% or greater to about 100%).

[0109] The term "milk fat analogue" includes any combination of plant, animal or marine oils that is blended to provide one or more of palmitic acid, oleic acid, stearic acid, or myristic acid as the most abundant fatty acid(s) present, preferably palmitic, oleic, stearic and myristic acids are the most abundant fatty acids present, so that the milk fat analogue has a) substantially the same percentage by weight of palmitic acid as does normal bovine milk fat (from about 23% by weight to about 32% by weight, or about 23% by weight to about 50% by weight, typically about 28% by weight — see Fox and McSweeny ibid); b) substantially the same percentage by weight of oleic acid as does normal bovine milk fat (from about 15% by weight to about 22% by weight, or about 23% by weight to about 50% by weight, typically about 17% by weight - see Fox and McSweeny ibid); c) substantially the same percentage by weight of stearic acid as does normal bovine milk fat (from about 10% by weight to about 15% by weight, or about 23% by weight to about 50% by weight, typically about 12% by weight - sec Fox and McSweeny ibid); d) substantially the same percentage by weight of myristic acid as does normal bovine milk fat (from about 9% by weight to about 12% by weight, or about 23% by weight to about 50% by weight, typically about 11% by weight - see Fox and McSweeny ibid); e) substantially the same percentage by weight of butyric acid as does normal bovine milk fat (from about 3% by weight to about 5% by weight, typically about 4% by weight — see Fox and McSweeny ibid); f) any two of a), b), c), d), or e) above; g) any three of a), b), c), d), or e) above; h) any four of a), b), c), d), or e) above; i) each of a), b), c), d), and e) above.

[OUO] The term "milk fat analogue" also includes any combination of plant, animal or marine oils that is blended to provide one or more of palmitic acid, oleic acid, stearic acid, or myristic acid as the most abundant fatty acid(s) present, preferably palmitic, oleic, stearic and myristic acids are the most abundant fatty acids present, so that the milk fat analogue may comprise a) palmitic acid from about 30% by weight to about 50% by weight, typically about 36.3% by weight, b) oleic acid from about 40% by weight to about 45% by weight, typically about 43.5% by weight, c) stearic acid from about 3.5% by weight to about 5.5% by weight, typically about 4.6% by weight, d) myristic acid from about 0.5% by weight to about 2% by weight, typically about 1% by weight); e) any two of a), b), c), or d) above; f) any three of a), b), c), or d) above; g) each of a), b), c), and d) above.

[0111] The term "milk fat analogue" refers to a composition that has a fat melting profile such that less than 10% of the milk fat analogue is solid at 35 ⁰C. [0112] Suitable oils may include edible or cooking oils, or fractions thereof, including palm, palm olein (the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures), olive, soybean, canola, corn, sunflower, safflower, peanut, grape seed, sesame, nut, almond, cashew, hazelnut, macadamia, pecan, pistachio, and walnut, and other edibles include acai, amaranth, apricot, argan, artichoke, avocado, babassu, ben, blackcurrant seed, borage seed, borneo tallow nut, bottle gourd, buffalo gourd, carob pod (algaroba), cohune, coriander seed, evening primrose, false flax, hemp, kapok seed, lallemantia, meadowfoam seed, mustard, okra seed (hibiscus seed), perilla seed, pequi, pine nut, poppyseed, prune kernel, pumpkin seed, quinoa, ramtil, rice bran, tea (camellia), thistle, watermelon seed, and wheat germ oils, marine oils including shellfish, fish, anchovy, baikal, bloater, cacha, carp, eel, eulachon, herring, hold, hilsa, jack fish, kada, kipper, mackerel, orange roughy, pangas, pilchard, black cod, salmon, sardine, shark, sprat, trout, tuna, whitebait, and swordfish oils, and combinations of any two or more thereof.

[0113] A "subject" is an animal, preferably a mammal. In one embodiment the subject is a human. Preferably the human is an adult, a child, or an infant. [0114] As used herein, the term "substantially" means within a reasonable amount, but includes amounts which vary from about 0% to about 20% of the absolute value, from about 0% to about 15%, from about 0% to about 10%, from about 0% to about 5%, from about 0% to about 1% or from about 0% to about 0.1%. [0115] The term "treat" and its derivatives should be interpreted in their broadest possible context. The term should not be taken to imply that a subject is treated until total recovery. Accordingly, "treat" broadly includes amelioration and/or prevention of the onset of the symptoms or severity of a particular condition.

[0116] A level "higher" or "lower" than a control, or a change or deviation from a control in one embodiment is statistically significant. A higher level, lower level, deviation from, or change from a control level or mean control level can be considered to exist if the level differs from the control level by 5% or more, by 10% or more, by 20% or more, or by 50% or more compared to the control level. Statistically significant may alternatively be calculated as P≤0.05 by a standard statistical test appropriate to the situation. 2. Milk Fat

[0117] Milk fat is discussed comprehensively by Fox and McSweeney (2006), hereby incorporated by reference. In addition to lipids, milk fat includes vitamins, sterols, and minor components. See Chapter 1, Composition and Structure of Bovine Milk Lipids, Fox and McSweeney, for a description of naturally occurring bovine milk fat. Fractionation of milk fat is discussed in the Dairy Processing Handbook, 1995, and by Illingworth, 2002, and by Rombaut et al, 2006(b), all hereby incorporated by reference. Seasonal variation of milk fat is discussed by Fox and McSweeney (2006).

[0118] Examples of milk fat compositions useful according to the invention include cream

(typically about 20 to about 40% fat by weight, preferably about 40% fat by weight), butter, ghee, anhydrous milk fat (AMF) (typically produced by phase inversion of cream or dehydration of butter), hard milk fat fractions, soft milk fat fractions and combinations thereof, butter serum, beta serum and hydrolysatcs thereof.

[0119] Buttermilk, butter serum, and beta serum are discussed by Bylund, 1995, Rombaut et al,

2005, Rombaut et al, 2006(a), Rombaut et al, 2006(b), and published international application WO 2006/041316, for example, all incorporated herein by reference. Buttermilk is a term used to describe the aqueous liquid phase obtained from traditional butter production using a butter making process which may be a batch (churn) process or a continuous (Fritz) process. Buttermilk is also a term used to describe the aqueous by-product produced by the cream concentration step of the traditional method of producing AMF from cream. This traditional method involves concentration then phase inversion of cream to produce oil that is further concentrated and polished to produce AMF. Finally, buttermilk is also a term used to describe a combination of the secondary skim and beta serum by-products of a two-serum process for AMF production - see for example, Bylund (Ed., 1995) and published international application WO 2006/041316 (see Figure 2) that describe this process in detail. In that two-serum process, the by-product from the cream concentration step is further separated to produce secondary skim and the by-product from the oil concentration step is further separated to produce beta-serum. In the first two instances, the buttermilk is produced as a direct consequence of phase inversion. In the third instance, the buttermilk is a combination of secondary skim produced before phase inversion and beta serum produced after phase inversion. Concentration and polishing in these processes is typically achieved by centrifugation. Phase inversion is typically achieved by homogenisation. It should be understood that the source of these dairy lipid fractions may be milk or colostrum or a combination thereof.

[0120] Fractionation of milk fat is accomplished by using processes to distribute milk fat into two or more streams of differing composition. Useful starting materials for fractionation include cream, AMF, butter milk, butter serum, or beta serum, from milk or colostrum or a combination thereof.

[0121] Multistage fractionation of milk fat may be carried out by differential crystallisation.

Milk fat fractions are heated to a set temperature and the crystallised or solid ("stearin" — hard fraction) and liquid ("olein" - soft fraction) fractions are separated. Multi-step fractionation refers to re-fractionation in a subsequent step of a product of a previous fractionation step. Successive soft fractions may be produced by fractionating parent soft fractions into soft and hard sub- fractions.

[0122] Other fractionation methods include phase inversion, interesterification, glycerolysis, solvent fractionation (such as -with ethanol, water, or acetone, used alone or sequentially), supercritical fractionation (see Astaire, et al, 2003, for example), near critical fractionation (see WO 2004/066744, for example), distillation, centrifugal fractionation, suspension crystallisation, dry crystallisation, fractionation with a modifier (e.g. soaps or cmulsiGers), ultra- filtration, micro- filtration, and any process for fractionation of lipid known in the art, and combinations of these methods, all as known in the art. [0123] In one embodiment, the fractionation method is selected from solvent fractionation of cream, AMF, butter milk, butter serum, or beta serum, using ethanol, water, or acetone, alone or sequentially.

[0124] Lipids present in the compositions of the invention may be fully or partially modified, whether naturally, chemically, enzymatically, or by any other methods known in the art, including, for example, glycosylated, sialylated, csterified, phosphorylated or hydrolysed. Lipid hydrolysates may be prepared using known techniques, including but not limited to acid hydrolysis, base hydrolysis, enzymatic hydrolysis using a lipase, for example as described in Fox and McSweeney ((2006), Chapter 15 by HC Deeth and CH Fitz-Gerald), and microbial fermentation. One method of base hydrolysis includes adding 1% KOH (in ethanol) and heating for 10 minutes. Hydrolysed material may be neutralised with acetic acid or hydrochloric acid.

[0125] Milk fat globule membrane material may be isolated according to the acidification method of Kanno & Dong-Hyun, 1990, and further fractionated into lipid and protein fractions by the addition of methanol, as described by Kanno et a/, 1975. A phospholipid fraction may be isolated by extracting the lipid mixture with acetone according to the procedure of Purthi et a/, 1970. Lipid residue may be further enriched in milk fat globule membrane lipids by the selective extraction of non-polar lipids with pentane.

[0126] The beta serum fraction and fractions 8—11 described in Table 7 were produced according to the methods described in published international patent application WO 2006/041316 (see examples 3 to 6). Fraction 5 was produced by supercritical carbon dioxide extraction of phospholipid fraction 3 in Table 7. Fraction 6 was produced by ethanol extraction of beta serum powder. The PC500^1M, PC600™ and PC700™ phospholipid fractions were produced according to the methods described in published international patent application WO 2009/020405.

[0127] Particularly preferred milk fat fractions useful herein include those described in the examples below and those summarised in the following tables. These fractions may be emulsions or dried, and may be powders, optionally with components including flow aids such as lactose added to improve flowability.

Table 6: Milk fat fractions

<0.01 = trace amounts

[0128] In some embodiments the milk fat comprises at least about 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9,

10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20% by weight myristic acid and useful ranges may be selected between any of these values (about 0.5 to about 20, about 1 to about 20, about 2 to about 20, about 3 to about 20, about 4 to about 20, about 5 to about 20, about 2 to about 15, about 6 to about 20, about 6 to about 15, about 7 to about 20, about 7 to about 15, about 8 to about 20, about

8 to about 15, about 9 to about 20, about 9 to about 15, about 5 to about 14, about 6 to about 14, about 7 to about 14, about 8 to about 14, about 9 to about 14, about 5 to about 13, about 6 to about 13, about 7 to about 13, about 8 to about 13 or 9 to about 13% by weight myristic acid). [0129] In some embodiments the milk fat comprises at least about 10, 15, 16, 17, 18, 19, 20, 21,

22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40, 45 or 50% by weight palmitic acid and useful ranges may be selected between any of these values (about 10 to about 50, about 15 to about 50, about 20 to about 50, about 25 to about 50, about 10 to about 45, about 10 to about 40, about 10 to about 35, about 15 to about 45, about 15 to about 40, about 15 to about 40, about 20 to about 45, about 20 to about 40 or 20 to about 35% by weight palmitic acid).

[0130] In some embodiments the milk fat comprises at least about 1, 5, 7, 9, 11, 13, 15, 17, 19,

20, 25 or 30% by weight stearic acid and useful ranges may be selected between any of these values (about 1 to about 30, about 1 to about 25, about 1 to about 20, about 5 to about 30, about 5 to about 25, about 5 to about 20, about 7 to about 19, about 9 to about 19, about 11 to about 19, about 7 to about 17, about 7 to about 15, about or 7 to about 13% by weight stearic acid).

[0131] In some embodiments the milk fat comprises at least about 10, 15, 17, 19, 21, 23, 25, 27,

29, 31, 33, 35, 40 or 45% by weight oleic acid and useful ranges may be selected between any of diese values (about 10 to about 45, about 10 to about 40, about 10 to about 35, about 15 to about 45, about 15 to about 40, about 15 to about 35, about 17 to about 45, about 15 to about 40, about 15 to about 35, about 15 to about 30, about 19 to about 45, about 19 to about 40, about 19 to about 35, about 19 to about 30, about or 20 to about 30% by weight oleic acid).

[0132] In some embodiments the milk fat comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8,

9 or 10% by weight linoleic acid and useful ranges may be selected between any of these values (about 0.1 to about 10, about 0.5 to about 10, about 1 to about 10, about 0.1 to about 7, about 0.5 to about 7, about 1 to about 7, about 0.1 to about 5, about 0.5 to about 5, about 1 to about 5, about 0.1 to about 4, about 0.5 to about 4, about 1 to about 4, about 0.1 to about 3, about 0.5 to about 3 or 1 to about 3% by weight linoleic acid).

3. Emulsifiers

[0133] An emulsion is a mixture of two immiscible (unblendable) liquids, such as oil and water. It will be appreciated that an oil-in-water emulsion are those where water surrounds droplets of fat, and the emulsion may be readily diluted by, or dispersed into water without use of high shear or further inducement agents such as detergents, soaps or emulsifiers. Emulsions formed exclusively from oil and water without the use of further agents or chemicals are generally unstable and require energy input through shaking, stirring, homogenizing, or spray processes to form the emulsion. [0134] Over time the individual phases that comprise the emulsion will coalesce, which happens when small droplets combine to form larger droplets. This process can be inhibited by the use of emulsifϊers.

[0135] An emulsifϊer is a substance that promotes the formation of an emulsion by reducing the surface tension between the phases. Examples of food-suitable emulsifiers include lecithin, sourced from egg or soy. Such emulsifiers have a specific phospholipid profile. For example, soy lecithin comprises the phospholipids phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol. Egg lecithin comprises the phospholipids phosphatidylcholine, phosphatidylethanolamine and less than about 3% amount of sphingomyelin. [0136] The present invention contemplates the use of an emulsifier that is sourced from milk.

It should be appreciated that the emulsifier could also be sourced from a fraction of milk.

[0137] In some embodiments the emulsion or the emulsifier comprises at least two phospholipids in a ratio of one phospholipid to another as described below. In other embodiments the emulsion or emulsifier comprises one or more phospholipids as described below. [0138] Examples of milk fat compositions useful as phospholipid sources include cream

(typically about 20 to about 40% fat by weight, preferably about 40% fat by weight), buttermilk, butter serum, beta serum, sphingolipid fractions, milk fat globular membrane fractions, milk fat globular membrane lipid fractions, phospholipid fractions, and complex lipid (lipids that yield 3 or more types of hydrolysis product per molecule) fractions, and combinations thereof, and hydrolysates thereof. Fractionation of milk fat compositions is described above.

[0139] In some embodiments the emulsifier is substantially free of protein, comprises no more than 15% by weight protein, comprises no more than 5% by weight protein, comprises no more than 1% by weight protein, or comprises no more than 0.1% by weight protein.

[0140] In some embodiments the emulsifier comprises at least about 10, 20, 30, 40, 50, 60, 70, 80, 90, 95 or 99% by weight lipid and useful ranges may be selected between any of these values (for example, about 10 to about 20, about 10 to about 30, about 10 to about 40, about 10 to about 50, about 20 to about 30, about 20 to about 40, about 20 to about 50, about 30 to about 40, about 30 to about 50, about 70 to about 80, about 70 to about 90, about 70 to about 95, about 70 to about 99, about 80 to about 90, about 80 to about 99, about 10 to about 99, about 10 to about 95, about 10 to about 90, about 10 to about 80, about 20 to about 60, about 20 to about 70, about 20 to about 80, about 20 to about 90, about 20 to about 95 or 20 to about 99% by weight lipid).

[0141] In some embodiments the emulsifϊer comprises at least about 5, 10, 15, 20, 25, 30, 35,

40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90 or 95% by weight of phospholipid, and useful ranges may be selected between any of these values (for example, about 5 to about 95, about 15 to about 95, about 25 to about 95, about 35 to about 95, about 45 to about 90, about 55 to about 95, about 10 to about 80, about 10 to about 70, about 10 to about 60, about 10 to about 50, about 10 to about 40, about 10 to about 30, about 10 to about 20, about 20 to about 30, about 20 to about 40, about 20 to about 50, about 20 to about 60, about 40 to about 80, about 40 to about 70 or 40 to about 60% by weight phospholipid).

[0142] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59 or 60% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, sphingomyelin, and phosphatidylserine, and useful ranges may be selected between any of these values (for example, about 0.1 to about 60%, about 1 to about 60%, about 3 to about 60%, about 5 to about 60%, about 15 to about 60%, about 25 to about 60%, about 35 to about 60%, about 45 to about 60%, about 55 to about 60%, about 0.5 to about 50%, about 2 to about 50%, about 4 to about 50%, about 10 to about 50%, about 20 to about 50%, about 30 to about 50%, about 40 to about 50%, about 0.1 to about 40%, about 1 to about 40%, about 3 to about 40%, about 5 to about 40%, about 15 to about 40%, about 25 to about 40%, about 35 to about 40%, about 0.5 to about 30%, about 2 to about 30%, about 4 to about 30%, about 10 to about 30%, about 20 to about 30%, about 0.1 to about 20%, about 1 to about 20, about 3 to about 20%, about 5 to about 20%, about 15 to about 20, about 0.5 to about 15%, about 2 to about 15%, about 4 to about 15%, about 10 to about 15%, about 0.5 to about 10%, about 2 to about 10%, about 4 to about 10%, about 0.1 to about 5%, about 1 to about 5%, about 3 to about 5% or about 4 to about 5% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, and phosphatidylserine). [0143] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight sphingomyelin, and useful ranges may be selected between any of these values (for example, about 1 to about 40, about 1 to about 30, about 1 to about 20, about 1 to about 10, about 1 to about 5, about 4 to about 30, about 6 to about 30, about 8 to about 30, about 10 to about 30, about 12 to about 30, about 14 to about 30, about 16 to about 30, about 18 to about 30, about 20 to about 30, about 22 to about 30, about 24 to about 30, about 26 to about 30, about 28 to about 30, about 4 to about 29, about 6 to about 29, about 8 to about 29, about 10 to about 29, about 12 to about 29, about 14 to about 29, about 16 to about 29, about 18 to about 29, about 20 to about 29, about 22 to about 29, about 24 to about 29, about 26 to about 29, about 28 to about 29, about 4 to about 28, about 6 to about 28, about 8 to about 28, about 10 to about 28, about 12 to about 28, about 14 to about 28, about 16 to about 28, about 18 to about 28, about 20 to about 28, about 22 to about 28, about 24 to about 28, about 26 to about 28, about 4 to about 27, about 6 to about 27, about 8 to about 27, about 10 to about 27, about 12 to about 27, about 14 to about 27, about 16 to about 27, about 18 to about 27, about 20 to about 27, about 22 to about 27, about 24 to about 27, about 26 to about 27, about 5 to about 26, about 7 to about 26, about 9 to about 26, about

11 to about 26, about 13 to about 26, about 15 to about 26, about 17 to about 26, about 19 to about 26, about 21 to about 26, about 23 to about 26, about 25 to about 26, about 5 to about 25, about 7 to about 25, about 9 to about 25, about 11 to about 25, about 13 to about 25, about 15 to about 25, about 17 to about 25, about 19 to about 25, about 21 to about 25, about 23 to about 25, about 4 to about 24, about 6 to about 24, about 8 to about 24, about 10 to about 24, about 12 to about 24, about 14 to about 24, about 16 to about 24, about 18 to about 24, about 20 to about 24, about 22 to about 24, about 4 to about 23, about 6 to about 23, about 8 to about 23, about 10 to about 23, about

12 to about 23, about 14 to about 23, about 16 to about 23, about 18 to about 23, about 20 to about 23, about 22 to about 23, about 5 to about 22, about 7 to about 22, about 9 to about 22, about 11 to about 22, about 13 to about 22, about 15 to about 22, about 17 to about 22, about 19 to about 22, about 21 to about 22, about 5 to about 21, about 7 to about 21, about 9 to about 21, about 11 to about 21, about 13 to about 21, about 15 to about 21, about 17 to about 21, about 19 to about 21, about 4 to about 20, about 6 to about 20, about 8 to about 20, about 10 to about 20, about 12 to about 20, about 14 to about 20, about 16 to about 20, about 18 to about 20, about 4 to about 19, about 5 to about 19, about 7 to about 19, about 9 to about 19, about 11 to about 19, about 13 to about 19, about 15 to about 19, about 17 to about 19, about 4 to about 18, about 6 to about 18, about 8 to about 18, about 10 to about 18, about 12 to about 18, about 14 to about 18, about 16 to about 18, about 4 to about 17, about 6 to about 17, about 8 to about 17, about 10 to about 17, about 12 to about 17, about 14 to about 17, about 16 to about 17, about 5 to about 16, about 7 to about 16, about 9 to about 16, about 11 to about 16, about 13 to about 16, about 15 to about 16, about 5 to about 15, about 7 to about 15, about 9 to about 15, about 11 to about 15, about 13 to about 15, about 4 to about 14, about 6 to about 14, about 8 to about 14, about 10 to about 14, about 12 to about 14, about 4 to about 13, about 6 to about 13, about 8 to about 13, about 10 to about 13, about 12 to about 13, about 5 to about 12, about 7 to about 12, about 9 to about 12, about 11 to about 12, about 5 to about 11, about 7 to about 11, about 9 to about 11, about 4 to about 10, about 6 to about 10, about 8 to about 10, about 4 to about 9, about 6 to about 9, about 8 to about 9, about 5 to about 8, about 7 to about 8, about 5 to about 7, about 4 to about 6 or about or 4 to about 5% sphingomyelin) .

[0144] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20% by weight phosphatidylserine, and useful ranges may be selected between any of these values (for example, about 0.1 to about 20, about 0.1 to about 15, about 0.1 to about 10, about 0.1 to about 5, about 0.1 to about 1, about 1 to about 20, about 1 to about 15, about 1 to about 10, about 1 to about 5, about 1 to about 4, about 2 to about 20, about 2 to about 15, about 2 to about 10, about 2 to about 5, about 0.5 to about 20, about 0.5 to about 15, about 0.5 to about 10, about 0.5 to about 8, about 0.5 to about 7, about 0.5 to about 6 or 0.5 to about 5% by weight phosphatidyiserine).

[0145] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight phosphatidylcholine, and useful ranges may be selected between any of these values (for example, about 0.1 to about 40, about 0.1 to about 35, about 0.1 to about 30, about 0.1 to about 25, about 0.5 to about 40, about 0.5 to about 35, about 0.5 to about 30, about 0.5 to about 25, about 1 to about 40, about 1 to about 35, about 1 to about 30, about 1 to about 25, about 2 to about 40, about 2 to about 35, about 2 to about 30, about 2 to about 25, about 5 to about 40, about 5 to about 30, about 5 to about 20, about 10 to about 40, about 10 to about 30 and 10 to about 20% by weight phosphatidylcholine) .

[0146] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14 or 15% by weight phosphatidylinositol, and useful ranges may be selected between any of these values (for example, about 0.1 to about 15, about 0.1 to about 14, about 0.1 to about 13, about 0.1 to about 12, about 0.1 to about 11, about 0.1 to about 10, about 0.1 to about 9, about 0.1 to about 8, about 0.1 to about 7, about 0.5 to about 15, about 0.5 to about 14, about 0.5 to about 13, about 0.5 to about 12, about 0.5 to about 11, about 0.5 to about 10, about 0.5 to about 9, about 0.5 to about 8, about 0.5 to about 7, about 1 to about 15, about 1 to about 14, about 1 to about 13, about 1 to about 12, about 1 to about 11, about 1 to about 10, about 1 to about 9, about 1 to about 8 or 1 to about 7% by weight phosphatidylinositol). [0147] In some embodiments the emulsifier comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight phosphatidylethanolamine, and useful ranges may be selected between any of these values (for example, about 0.1 to about 40, about 0.1 to about 35, about 0.1 to about 30, about 0.1 to about 25, about 0.5 to about 40, about 0.5 to about 35, about 0.5 to about 30, about 0.5 to about 25, about 1 to about 40, about 1 to about 35, about 1 to about 30, about 1 to about 25, about 2 to about 40, about 2 to about 35, about 2 to about 30, about 2 to about 25, about 5 to about 40, about 5 to about 30, about 5 to about 20, about 10 to about 40, about 10 to about 30 and 10 to about 20% by weight phosphatidylethanolamine). [0148] In some embodiments the ratio of sphingomyelin to phosphatidylserine in the emulsifier is at least about 1:1 (sphingomyelin:phosphatidylserine), 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1, 6:1, 6.5:1, 7:1, 7.5:1 or 8:1, and useful ranges may be selected between any of these foregoing values (for example, about 2:1 to about 8:1, about 4:1 to about 8:1, about 2:1 to about 7:1, 2:1 to about 6:1, 4:1 to about 7:1 or about 5:1 to about 7:1 sphingomyelin to phosphatidylserine).

[0149] In some embodiments the ratio of sphingomyelin to phosphatidylcholine in the emulsifier is at least about 0.7:1 (sphingomyelin:phosphatidylcholine), 0.8:1, 0.9:1, 1:1, 1.1 :1 or 1.2:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.7:1 to about 1.2:1, about 1:1 to about 1:2, about 0.8:1 to about 1.2:1, about 0.8:1 to about 1:1, about 0.9:1 to about 1.2:1 and about 0.8:1 to about 0.9:1 sphingomyelin to phosphatidylcholine).

[0150] In some embodiments the ratio of phosphatidylserine to phosphatidylcholine in the emulsifier is at least about 0.08:1 (phosphatidylserine:phosphatidylcholine), 0.1:1, 0.5:1, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.08:1 to about 3:1, about 0.08:1 to about 2:1, about 0.08:1 to about 1:1, about 0.08:1 to about 0.5:1, about 0.1:1 to about 0.5:1, about 0.1:1 to about 0.4:1 and about 0.1:1 to about 0.3:1 phosphatidylserine to phosphatidylcholine).

[0151] In some embodiments the ratio of phosphatidylserine to phosphatidylethanolamine in the emulsifier is at least about 0.12:1 (phosphatidylserine:phosphatidylethanolamine), 0.15:1, 0.2:1, 0.5:1, 0.75:1, 1:1, 1.2:1 or 1.4:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.12:1 to about 1.4:1, about 0.12:1 to about 1:1, about 0.12:1 to about

0.5:1, about 0.14:1 to about 1.4:1, about 0.14:1 to about 1:1, about 0.14:1 to about 0.8:1, about 0.14:1 to about 0.6:1 and about 0.14:1 to about 0.3:1 phosphatidylserine to phosphatidylethanolamine).

[0152] In some embodiments the ratio of phosphatidylserine to phosphatidylinositol in the emulsifier is at least about 0.5:1 (phosphatidylserine-.phosphatidylinositol), 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1 or 4:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.5:1 to about 4:1, to about 1:1 to about 4:1, to about 1.5:1 to about 4:1, to about 2:1 to about 4:1, to about 2.5:1 to about 4:1, to about 0.5:1 to about 3:1, to about 1:1 to about 3:1, to about 1.5 to about 3:1, to about 2:1 to about 3:1, to about 0.5:1 to about 2.5:1, to about 1:1 to about 2.5:1, to about 1.5:1 to about 2.5:1 or 2:1 to about 2.5:1 phosphatidylserine to phosphatidylinositol). [0153] In some embodiments the ratio of phosphatidylserine to total phospholipids in the emulsifier is at least about 0.04:1 (phosphatidylserine:total phospholipids), 0.05:1, 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1 or 0.4:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.04:1 to about 0.4:1, about 0.04:1 to about 0.3:1, about 0.04:1 to about 0.2:1, about 0.04:1 to about 0.1:1 or about 0.04:1 to about 0.05:1 phosphatidylserine to total phospholipids).

[0154] It should be appreciated that if the emulsifϊer contains a phospholipid, then the emulsion will contain a phospholipid. [0155] In some embodiments the emulsifϊer comprises at least about 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7,

8, 9, 10, 11, 12, 13 or 14% by weight myristic acid, and useful ranges may be selected between any of these values (for example, about 0.1 to about 14, about 0.1 to about 10, about 0.1 to about 9, about 0.1 to about 8, about 0.1 to about 7, about 0.5 to about 14, about 0.5 to about 10, about 0.5 to about 9, about 0.5 to about 8, about 0.5 to about 7, about 1 to about 14, about 1 to about 12, about 1 to about 10, about 1 to about 9, about 1 to about 8, about 2 to about 14, about 2 to about 12, about 2 to about 10, about 2 to about 9, about 2 to about 8, about 3 to about 14, about 3 to about 12, about 3 to about 10, about 3 to about 9, about 3 to about 8, about 4 to about 14, about 4 to about 12, about 4 to about 10, about 4 to about 9 or 4 to about 8% by weight myristic acid).

[0156] In some embodiments the emulsifϊer comprises at least about 12, 15, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30 or 35% by weight palmitic acid, and useful ranges may be selected between any of these values (for example, about 12 to about 35 about 12 to about 30 about 12 to about 29 about 12 to about 28 about 12 to about 27 about 15 to about 35 about 15 to about 30 about 15 to about 29 about 15 to about 28 about 15 to about 27 about 20 to about 35 about 20 to about 30 about 20 to about 29 about 20 to about 28 about 20 to about 27 or 21 to about 35% by weight palmitic acid). [0157] In some embodiments the emulsificr comprises at least about 5, 7, 10, 11, 12, 13, 14, 15,

16, 17, 18, 19, 20, 21 or 22% by weight stearic acid, about and useful ranges may be selected between any of these values (for example, about 5 to about 22, about 7 to about 22, about 9 to about 22, about 11 to about 22, about 13 to about 22, about 15 to about 22, about 17 to about 22, about 19 to about 22, about 21 to about 22, about 5 to about 21, about 7 to about 21, about 9 to about 21, about 11 to about 21, about 13 to about 21, about 15 to about 21, about 17 to about 21, about 19 to about 21, about 5 to about 19, about 7 to about 19, about 9 to about 19, about 11 to about 19, about 13 to about 19, about 15 to about 19, about 17 to about 19, about 5 to about 17, about 7 to about 17, about 9 to about 17, about 11 to about 17, about 13 to about 17, about 15 to about 17, about 5 to about 15, about 7 to about 15, about 9 to about 15, about 11 to about 15, about 13 to about 15, about 5 to about 13, about 7 to about 13, about 9 to about 13, about 11 to about 13, about 5 to about 11, about 7 to about 11, about 9 to about 11, about 5 to about 9, about 7 to about 9 or 5 to about 7% by weight stearic acid).

[0158] In some embodiments the emulsifϊer comprises at least about 20, 25, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 45 or 50% by weight oleic acid, and useful ranges may be selected between any of these values (for example, about 20 to about 50, about 25 to about 50, about 30 to about 40, about 30 to about 50, about 35 to about 50, about 40 to about 50, about 45 to about 50, about 20 to about 45, about 25 to about 45, about 30 to about 45, about 35 to about 45, about 40 to about 45, about 20 to about 40, about 25 to about 40, about 30 to about 40, about 35 to about 40, about 20 to about 35, about 25 to about 35, about 30 to about 35, about 20 to about 30, about 25 to about 30 or about 20 to about 25% by weight oleic acid).

[0159] In some embodiments the emulsifier comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,

11 or 12% by weight linoleic acid, and useful ranges may be selected between any of these values (for example, about 1 to about 12, about 2 to about 12, about 3 to about 12, about 4 to about 12, about 5 to about 12, about 1 to about 10, about 2 to about 10, about 3 to about 10, about 4 to about 10, about 5 to about 10, about 6 to about 10, about 7 to about 10, about 8 to about 10, about 9 to about 10, about 1 to about 9, about 2 to about 9, about 3 to about 9, about 4 to about 9, about 5 to about 9, about 6 to about 9, about 7 to about 9, about 8 to about 9, about 1 to about 8, about 2 to about 8, about 3 to about 8, about 4 to about 8, about 5 to about 8, about 6 to about 8, about 7 to about 8, about 1 to about 7, about 2 to about 7, about 3 to about 7, about 4 to about 7, about 5 to about 7, about 6 to about 7, about 1 to about 6, about 2 to about 6, about 3 to about 6, about 4 to about 6, about 5 to about 6, about 1 to about 5, about 2 to about 5, about 3 to about 5, about 4 to about 5, about 1 to about 4, about 2 to about 4, about 3 to about 4, about 1 to about 3, about 2 to about 3 or 1 to about 2% by weight linoleic acid). [0160] In some embodiments the emulsifier comprises (by weight) about 12-35% palmitic acid, about 5-22% stearic acid, about 20—50% oleic acid, and about 1—12% linoleic acid.

[0161] In some embodiments the emulsifier comprises (by weight) about 1—14% myristic acid, about 12—35% palmitic acid, about 0.4—3% paknitoleic acid, about 0.1—5%) margaric acid, about 5— 22% stearic acid, about 20-50% oleic acid, about 1-12% linoleic acid, about 0.1-5% linolenic acid, about 0-5% cholesterol, about 0—5% arachidonic acid, about 0-5% butyric acid, about 0-5% capric acid, about 0—5% lauric acid, about 0—5% pentadecanoic acid, and about 0—5% heptadecenoic acid.

[0162] In some embodiments the emulsifier comprises (by weight) about 20-28% palmitic acid, about 10—14% stearic acid, about 30-40% oleic acid, and about 4—7% linoleic acid.

[0163] In some embodiments the emulsifier comprises (by weight) about 5-8% myristic acid, about 20—28% palmitic acid, about 1-2% paknitoleic acid, about 0.3-3% margaric acid, about 10— 14% stearic acid, about 30-40% oleic acid, about 4-7% linoleic acid, about 1—4% linolenic acid, about 0-2% cholesterol, about 0-1% arachidonic acid, about 0-2.5% butyric acid, about 0-1% capric acid, about 0-1 % lauric acid about 0-2% pentadecanoic acid, and about 0-1 % heptadecenoic acid. [0164] In one embodiment the emulsifier comprises (by weight) about 0.1-40% phosphatidylethanolamine, about 0.1-20% phosphatidylserine, about 0.1—40% phosphatidylcholine, and about 0.1-40% sphingomyelin.

[0165] In one embodiment the emulsifier comprises (by weight) about 2.5—25% phosphatidylethanolamine, about 1-10% phosphatidylserine, about 1-26% phosphatidylcholine, and about 1-25% sphingomyelin.

[0166] Examples of an emulsifier useful herein include:

(1) about 10 to about 99% by weight lipid, and about 5 to about 95% by weight phospholipid, or (2) about 10 to about 99% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40%) by weight phosphatidylethanolamine, about 1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or

(3) about 10 to about 99% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(4) about 10 to about 99% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or (5) about 60 to about 99% by weight lipid, and about 5 to about 95% by weight phospholipid, or

(6) about 60 to about 99% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 1 to about 40% by weight sphingomyelin, about 0.1 to about 20%) by weight phosphatidylserine, or

(7) about 60 to about 99% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(8) about 60 to about 99% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or

(9) about 15 to about 40 % by weight lipid, and about 5 to about 95% by weight phospholipid, or

(10) about 15 to about 40 % by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or (11) about 15 to about 40 % by weight lipid, and about 50 to about 90% by weight phospholipid, or (12) about 15 to about 40 % by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidyledianolamine, about 1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or

(13) about 10 to about 99% by weight lipid, and about 5 to about 95% by weight phospholipid, or

(14) about 10 to about 99% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or (15) about 10 to about 99% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(16) about 10 to about 99% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(17) about 60 to about 99% by weight lipid, and about 5 to about 95% by weight phospholipid, or

(18) about 60 to about 99% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(19) about 60 to about 99% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(20) about 60 to about 99% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein die emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(21) about 35 to about 45% by weight lipid, and about 5 to about 95% by weight phospholipid, or (22) about 35 to about 45% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or (23) about 35 to about 45% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(24) about 35 to about 45% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(25) about 10 to about 99% by weight lipid, and about 5 to about 95% by weight phospholipid, or

(26) about 10 to about 99% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(27) about 10 to about 99% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(28) about 10 to about 99% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(29) about 60 to about 99% by weight lipid, and about 5 to about 95% by weight phospholipid, or (30) about 60 to about 99% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(31) about 60 to about 99% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(32) about 60 to about 99% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylcthanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or (33) about 15 to about 40% by weight lipid, and about 5 to about 95% by weight phospholipid, or

(34) about 15 to about 40% by weight lipid, about 5 to about 95% by weight phospholipid, and wherein the cmulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(35) about 15 to about 40% by weight lipid, and about 50 to about 90% by weight phospholipid, or

(36) about 15 to about 40% by weight lipid, about 50 to about 90% by weight phospholipid, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine.

[0167] Phospholipid fractions useful as emulsifiers in the emulsion of the invention are described in Table 7. It should be appreciated that the phospholipid fractions shown in Table 7 may be used in dried or liquid form. The values in Table 7 are for dried powders on a "moisture-free" basis.

[0168] Phospholipid fractions useful herein include the Phospholipid Concentrate PC700™ phospholipid fraction (available from Fonterra Co-operative Group limited, New Zealand). As shown in Table 7 below, the PC700™ phospholipid fraction is a freeze dried mϋk phospholipid concentrate with a typical composition by weight of 85% lipids, 10% ash, 2% lactose, and 2.5% moisture; a typical lipid composition of phosphatidylserine 3%, phosphatidylcholine 31%, phosphatidylethanolamine 8.7%, and sphingomyelin 16.5%; and a typical fatty acid composition of myristic acid (14:0) 5.4%, palmitic acid (16:0) 20.9%, palmitoleic acid (16:1) 1.3%, margaric acid (17:0) 0.5%, stearic acid (18:0) 10.5%, oleic acid (18:1) 30.5%, linoleic acid (18:2) 4.3%, linolenic acid (18:3) 1.8%, and arachidonic acid 0.5%.

[0169] Another phospholipid fraction useful herein includes the Phospholipid Concentrate

PC600™ phospholipid fraction (available from Fonterra Co-operative Group Limited, New Zealand). The PC600™ phospholipid fraction is a freeze dried milk phospholipid concentrate with _ a typical composition by weight of 75% polar lipids, 8.0% neutral lipids, <12% ash, and <4% moisture; a typical lipid composition of phosphatidylserine 3-4%, phosphatidylcholine >36%, phosphatidylethanolamine >9%, and sphingomyelin >18%; and a typical fatty acid composition of myristic acid (14:0) 6.6%, palmitic acid (16:0) 27.1%, palmitoleic acid (16:1) 1.3%, margaric acid (17:0) 2.3%, stearic acid (18:0) 14%, oleic acid (18:1) 38.2%, linoleic acid (18:2) 6.5%, linolenic acid (18:3) 2%, cholesterol 0.1%, and others 2%. Table 7: Phospholipid powders

Ul

ND = not determined; <0.01 = trace amounts

[0170] Another phospholipid fraction useful herein includes the Phospholipid Concentrate PC500™ phospholipid fraction (available from Fonterra Co-operative Group Limited, New Zealand). The PC500™ phospholipid fraction is a dried milk phospholipid concentrate with a typical composition by weight of 77-95% total lipids, from about 50% neutral lipids and from about 30% polar lipids; and a typical lipid composition of 1.5-5 % phosphatidylserine, 12-18% phosphatidylcholine, 6-9% phosphatidylethanolamine, and 6.7-9% sphingomyelin; and a typical fatty acid composition of butyric acid (4:0) 1.8%, capric acid (10:0) 0.3%, lauric acid (12:0) 0.5%, myristic acid (14:0) 7.4%, myristoleic acid (14:1) 14.1%, pentadecanoic acid (15:0) 1.0%, palmitic acid (16:0) 26.0%, palmitoleic acid (16:1) 1.7%, margaάc add (17:0) 0.6%, heptadecenoic acid (17:1) 0.3%, stearic acid (18:0) 11.9%, oleic acid (18: 1) 39.0%, linoleic acid (18:2) 5.0%, linolenic (18:3) 2.0%, arachidic acid (20:0) 0.3%, and cholesterol 0.8%.

4. Emulsion

[0171] A composition useful herein may be formulated as an oil-in-watcr emulsion of a milk fat with an emulsifier. [0172] Examples of a composition useful herein include emulsions comprising an emulsifier, wherein the emulsifier comprises sphingomyelin. In addition to sphingomyelin the composition may also include any one or more phospholipids of the group consisting of phosphatidylserine, phosphatidylcholine and phosphatidylethanolamine, or any combination of two or more thereof. For example, the emulsifier may contain sphingomyelin and phosphatidylserine, or sphingomyelin, phosphatidylserine and phosphatidylethanolamine, or sphingomyelin, phosphatidylserine and phosphatidylcholine, or sphingomyelin, phosphatidylserine, phosphatidylcholine and phosphatidylethanolamine.

[0173] Examples of a composition useful herein include emulsions comprising an emulsifier, wherein the emulsifier comprises phosphatidylserine. In addition to phosphatidylserine the composition may also include any one or more phospholipids of the group consisting of sphingomyelin, phosphatidylcholine and phosphatidylethanolamine, or any combination of two or more thereof. For example, the emulsifier may contain phosphatidylserine and sphingomyelin, or phosphatidylserine, sphingomyelin and phosphatidylethanolamine, or phosphatidylserine, sphingomyelin and phosphatidylcholine, or phosphatidylserinc, sphingomyelin, phosphatidylcholine and phosphatidylethanolamine.

[0174] In some embodiments the milk fat is selected from anhydrous milk fat (AMF), one or more fractions of AMF, hard milk fat fractions, soft milk fat fractions, ghee, cream, butter, colostrum, butter serum, or beta serum, or any combination of any two or more thereof. [0175] In some embodiments the milk fat is a milk fat analogue selected from plant oil, animal oil, marine oils, and combinations of any two or more of the above.

[0176] As defined, the milk fat analogue has substantially the same percentage by weight of palmitic acid, oleic acid, stearic acid, myristic acid, butyric acid, or any combination of two or more of these fatty acids, as does normal bovine milk fat. Additionally, the milk fat analogue has a fat melting profile substantially similar to milk fat. Milk fat melts over a wide range, from about -35 ⁰C to 38 ⁰C with a small broad peak centred at about 7 ⁰C and a major melting peak at about 17 ⁰C. The majority of the milk fat melts between 10 ⁰C and 20 ⁰C with practically all of the milk fat melted by 34 °C-36 ⁰C. [0177] In some embodiments less than 0.1 , 1 , 2, 3, 4, 5, 6, 7, 8, 9 or 10% of the milk fat analogue is solid at 35 ⁰C and useful ranges may be selected between any of these values (for example, less than about 0.1 to about 10, about 0.1 to about 9, about 0.1 to about 8, about 0.1 to about 7, about 0.1 to about 6, about 0.1 to about 5, about 1 to about 10, about 1 to about 7, about 1 to about 5, about 1 to about 3, about 2 to about 10, about 2 to about 8, about 2 to about 6, about 2 to about 4, about 3 to about 10, about 3 to about 9, about 3 to about 7, about 3 to about 5, about 4 to about 10, about 4 to about 8, about 4 to about 7, about 4 to about 5, about 5 to about 10, about 5 to about 8, about 5 to about 7, about 6 to about 10, about 6 to about 8, about 7 to about 10, about 7 to about 9 or 8 to about 10% milk fat analogue is solid at 35 ⁰C).

[0178] In some embodiments the emulsion is substantially free of protein, comprises no more than 15% by weight protein, comprises no more than 5% by weight protein, comprises no more than 1% by weight protein, or comprises no more than 0.1% by weight protein.

[0179] In some embodiments the emulsion comprises at least about 20, 25, 30, 35, 40, 45, 50,

55, 60, 65, 70, 75 or 80% by weight lipid, and useful ranges may be selected between any of these foregoing values (for example, about 20 to about 80, about 30 to about 40, about 30 to about 40, about 30 to about 50, about 30 to about 60, about 40 to about 60 or about 40 to about 80% by weight lipid).

[0180] In some embodiments the emulsion comprises at least about 5, 10, 15, 20, 25, 30, 35,

40, 45, 50, 55, 60, 65, 70, 75 or 79% by weight milk fat, and useful ranges may be selected between any of these foregoing values (for example, about 5 to about 79, about 5 to about 70, about 5 to about 60, about 5 to about 50, about 5 to about 40, about 5 to about 30, about 5 to about 20, about 5 to about 10, about 15 to about 79, about 15 to about 70, about 15 to about 60, about 15 to about 50, about 15 to about 40, about 15 to about 30, about 20 to about 79, about 25 to about 70, about 20 to about 60, about 20 to about 50, about 20 to about 40, about 35 to about 79, about 35 to about 70, about 35 to about 60, about 35 to about 50, about 45 to about 79, about 45 to about 70, about 45 to about 60, about 55 to about 79, about 55 to about 70 or about 65 to about 79% by weight milk fat).

[0181] In some embodiments the emulsion comprises at least about 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25% by weight emulsifier, and useful ranges may be selected between any of these foregoing values (for example, about 0.1 to about 25, about 0.1 to about 20, to about 0.1 to about 10, about 0.1 to about 5, about 0.1 to about 4, about 0.1 to about 3, about 0.1 to about 2, about 0.1 to about 1, about 1 to about 25, about 1 to about 20, about 1 to about 10, about 1 to about 5, about 10 to about 25, about 10 to about 20 or about 20 to about 25% by weight emulsifier).

[0182] In some embodiment the ratio of milk fat to emulsifier in the emulsion is 99:1 (that is

9.9 mg milk fat to 0.1 mg emulsifier), 95:1, 90:1, 80:1, 70:1, 60:1, 50:1, 40:1, 30:1, 20:1, 15:1, 10:1, 5:1 or 3:1 in water, and useful ranges may be selected between any of these foregoing values (for example, about 99:1 to about 3:1, about 99:1 to about 10:1, about 99:1 to about 30:1, about 99:1 to about 50:1, about 99:1 to about 70:1, about 99:1 to about 80:1, about 99:1 to about 90:1, about 99:1 to about 95:1, about 95:1 to about 3:1, about 95:1 to about 10:1, about 95:1 to about 30:1, about 95:1 to about 50:1, about 95:1 to about 70:1, about 95:1 to about 80:1, about 95:1 to about 90:1, about 95:1 to about 95:1, about 90:1 to about 3:1, about 90:1 to about 10:1, about 90:1 to about 30:1, about 90:1 to about 50:1, about 90:1 to about 70:1, about 90:1 to about 80:1, about 90:1 to about 90:1, about 90:1 to about 95:1, about 80:1 to about 3:1, about 80:1 to about 10:1, about 80:1 to about 30:1, about 80:1 to about 50:1, about 80:1 to about 70:1, about 80:1 to about 80:1, about 80:1 to about 90:1, about 80:1 to about 95:1, about 50:1 to about 3:1, about 50:1 to about 10:1, about 50:1 to about 30:1, about 50:1 to about 50:1, about 50:1 to about 70:1, about 50:1 to about 80:1, about 50:1 to about 90:1 or about 50:1 to about 95:1 milk fat to emulsifier). [0183] In some embodiments the emulsion comprises at least about 0.0001, 0.0005, 0.001,

0.005, 0.01, 0.02, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 or 24% by weight phospholipid, and useful ranges may be selected between any of these foregoing values (for example, about 0.005 to about 24, about 0.005 to about 20, about 0.005 to about 15, about 0.005 to about 10, about 0.01 to about 24, about 0.01 to about 20, from about 0.01 to about 19, about 0.01 to about 0.2, about 0.02 to about 16, about 0.05 to about 0.95, about 0.1 to about 7.5, about 0.2 to about 6.5, about 0.25 to about 19, about 0.5 to about 16, about 0.1 to about 0.8, about 1 to about 19, about 1 to about 15, about 1 to about 10, about 5 to about 19, about 5 to about 15, about 5 to about 10, about 10 to about 15 or about 15 to about 19% by weight phospholipid). [0184] In some embodiments the emulsion comprises at least about 0.0001, 0.0002, 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 0.1, 0.5, 1, 2, 5, 8, 10, 12, 15, 17, 19, 21 or 23% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, sphingomyelin, and phosphatidylscrinc, and useful ranges may be selected between any of these foregoing values (for example, about 0.0001 to about 23, about 0.0001 to about 19, about 0.0002 to about 23, about 0.0002 to about 19, about 0.0002 to about 8, about 0.0002 to about 3, about 0.0002 to about 4, about 0.001 to about 1, about 0.002 to about 20, about 0.003 to about 4.5, about 0.005 to about 5, about 0.01 to about 0.5, about 0.01 to about 0.7, about 0.01 to about 4.5, about 0.01 to about 19, about 0.02 to about 1, about 0.02 to about 2, about 0.02 to about 16, about 0.03 to about 2, about 0.2 to about 6, about 0.5 to about 1, about 0.5 to about 5, about 0.5 to about 10, about 0.5 to about 15, about 0.5 to about 19, about 1 to about 5, about 1 to about 10, about 1 to about 15, about 1 to about 19, about 5 to about 10, about 5 to about 15,5 to about 19, about 10 to about 15, about 10 to about 19, or about 15 to about 19% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, and phosphatidylserine)

[0185] In some embodiments the emulsion comprises at least about 0.0001, 0.0002, 0.0005,

0.001, 0.005, 0.01, 0.05, 0.1, 0.25 0.5, 0.75, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10% by weight sphingomyelin, and useful ranges may be selected between any of these foregoing values (for example, about 0.0001 to about 10, about 0.0001 to about 8, about 0.0001 to about 5, about 0.0002 to about 10, about 0.0002 to about 8, about 0.0002 to about 5, about 0.0005 to about 10, about 0.0005 to about 8, about 0.0005 to about 5, about 0.001 to about 8, about 0.001 to about 5, about 0.005 to about 8, from about 0.005 to about 0.08, about 0.005 to about 8, about 0.005 to about 0.4, about 0.005 to about 3, about 0.005 to about 4, about 0.005 to about 0.04, about 0.005 to about 4, about 0.005 to about 5, about 0.01 to about 1, about 0.01 to about 2, about 0.01 to about 3, about 0.01 to about 5, about 0.01 to about 8, about 0.02 to about 1, about 0.02 to about 1, about 0.02 to about 2, about 0.02 to about 3, about 0.03 to about 4, about 0.03 to about 5, about 0.05 to about 1, about 0.05 to about 5, about 0.08 to about 4, about 0.08 to about 5, about 0.1 to about 1, about 0.1 to about 5, about 0.2 to about 0.2, about 0.2 to about 4, about 0.5 to about 1, about 0.5 to about 2 or about 0.5 to about 5% by weight sphingomyelin). [0186] In some embodiments the emulsion comprises at least about 0.0001 , 0.002, 0.005, 0.01,

0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 1, 2, 3, 4 or 5% by weight phosphatidylserine, and useful ranges may be selected between any of these foregoing values (for example, about 0.0001 to about 5, about 0.0001 to about 4, about 0.0001 to about 1, about 0.0001 to about 0.1, about 0.0002 to about 5, about 0.0002 to about 0.04, about 0.002 to about 2, about 0.0002 to about 4, about 0.007 to about 2, about 0.001 to about 0.2, about 0.002 to about 0.02, about 0.002 to about 1, about 0.005 to about 1, about 0.005 to about 4, about 0.01 to about 0.7, about 0.01 to about 0.09, about 0.01 to about 4, about 0.05 to about 1, about 0.05 to about 2, about 0.05 to about 4, about 0.1 to about 1, about 0.1 to about 4, or about 1 to about 5% by weight phosphatidylserine).

[0187] In some embodiments the emulsion comprises at least about 0.0002, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.25 0.5, 0.75, 1, 2, 3, 4, 5, 6, 7 or 8% by weight phosphatidylcholine, and useful ranges may be selected between any of these foregoing values (for example, about 0.0002 to about 8, about 0.0002 to about 5, about 0.0005 to about 8, about 0.0005 to about 5, about 0.001 to about 8, about 0.001 to about 5, about 0.005 to about 8, from about 0.005 to about 0.08, about 0.005 to about 8, about 0.005 to about 0.4, about 0.005 to about 3, about 0.005 to about 4, about 0.005 to about 0.04, about 0.005 to about 4, about 0.005 to about 5, about 0.01 to about 1, about 0.01 to about 2, about 0.01 to about 3, about 0.01 to about 5, about 0.01 to about 8, about 0.02 to about 1, about 0.02 to about 1, about 0.02 to about 2, about 0.02 to about 3, about 0.03 to about 4, about 0.03 to about 5, about 0.05 to about 1, about 0.05 to about 5, about 0.08 to about 4, about 0.08 to about 5, about 0.1 to about 1, about 0.1 to about 5, about 0.2 to about 0.2, about 0.2 to about 4, about 0.5 to about 1, about 0.5 to about 2, or about 0.5 to about 5% by weight phosphatidylcholine) .

[0188] In some embodiments the emulsion comprises at least about 0.0002, 0.0005, 0.001, 0.005, 0.01 , 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 1, 2 or 3% by weight phosphatidylinositol, and useful ranges may be selected between any of these foregoing values (for example, about 0.0002 to about 0.04, about 0.002 to about 2, about 0.0002 to about 3, about 0.007 to about 2, about 0.001 to about 0.2, about 0.002 to about 0.02, about 0.002 to about 1, about 0.005 to about 1, about 0.005 to about 3, about 0.01 to about 0.7, about 0.01 to about 0.09, about 0.01 to about 3, about 0.05 to about 1, about 0.05 to about 2, about 0.05 to about 3, about 0.1 to about 1, about 0.1 to about 3, or 1 to about 3% by weight phosphatidyEnositol).

[0189] In some embodiments the emulsion comprises at least about 0.0002, 0.0005, 0.001,

0.005, 0.01, 0.05, 0.1, 0.25 0.5, 0.75, 1, 2, 3, 4, 5, 6, 7 or 8% by weight phosphatidylethanolamine, and useful ranges may be selected between any of these foregoing values (for example, about 0.0002 to about 8, about 0.0002 to about 5, about 0.0005 to about 8, about 0.0005 to about 5, about 0.001 to about 8, about 0.001 to about 5, about 0.005 to about 8, from about 0.005 to about 0.08, about 0.005 to about 8, about 0.005 to about 0.4, about 0.005 to about 3, about 0.005 to about 4, about 0.005 to about 0.04, about 0.005 to about 4, about 0.005 to about 5, about 0.01 to about 1, about 0.01 to about 2, about 0.01 to about 3, about 0.01 to about 5, about 0.01 to about 8, about 0.02 to about 1, about 0.02 to about 1, about 0.02 to about 2, about 0.02 to about 3, about 0.03 to about 4, about 0.03 to about 5, about 0.05 to about 1, about 0.05 to about 5, about 0.08 to about 4, about 0.08 to about 5, about 0.1 to about 1, about 0.1 to about 5, about 0.2 to about 0.2, about 0.2 to about 4, about 0.5 to about 1, about 0.5 to about 2 or about 0.5 to about 5% by weight phosphatidylethanolatnine) .

[0190] In some embodiments the ratio of sphingomyelin to phosphatidylserine in the emulsion is at least about 1:1 (sphingomyelin:phosphatidylserine), 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1, 6:1, 6.5:1, 7:1, 7.5:1 or 8:1, and useful ranges may be selected between any of these foregoing values (for example, about 2:1 to about 8:1, about 4:1 to about 8:1, about 2:1 to about 7:1, 2:1 to about 6:1, 4:1 to about 7:1 or about 5:1 to about 7:1 sphingomyelin to phosphatidylserine).

[0191] In some embodiments the ratio of sphingomyelin to phosphatidylcholine in the emulsion is at least about 0.7:1 (sphingomyelin:phosphatidylcholine), 0.8:1, 0.9:1, 1:1, 1.1:1 or 1.2:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.7:1 to about 1.2:1, about 1:1 to about 1:2, about 0.8:1 to about 1.2:1, about 0.8:1 to about 1:1, about 0.9:1 to about 1.2:1 and about 0.8:1 to about 0.8:0.9 sphingomyelin to phosphatidylcholine).

[0192] In some embodiments the ratio of sphingomyelin to total phospholipids in the emulsifier is at least about 0.05:1 (sphingomyelin: total phospholipids), 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1, 0.4:1 or 0.45:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.05:1 to about 0.45:1, about 0.05:1 to about 0.3:1, about 0.2:1 to about 0.45:1, about 0.2:1 to about 0.3:1 , about 0.25:1 to about 0.4:1 and about 0.25:1 to about 0.35:1 sphingomyelin to total phospholipids in the emulsifier).

[0193] In some embodiments the ratio of phosphatidylserine to phosphatidylcholine in the emulsion is at least about 0.08:1 (phosphatidylserineiphosphatidylcholine), 0.1:1, 0.5:1, 1:1, 1.5:1, 2:1, 2.5:1 or 3:1, and useful ranges may be selected between any of these foregoing values (for example, from about 0.08:1 to about 3:1, about 0.08:1 to about 2:1, about 0.08:1 to about 1:1, about 0.08:0.5, about 0.1:1 to about 0.5:1, about 0.1:1 to about 0.4:1 and about 0.1:1 to about 0.3:1 phosphatidylserine to phosphatidylcholine).

[0194] In some embodiments the ratio of phosphatidylserine to phosphatidyledianolamine in the emulsion is at least about 0.12:1 (phosphatidylserine:phosphatidylethanolamine), 0.15:1, 0.2:1, 0.5:1, 0.75:1, 1:1, 1.2:1 or 1.4:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.12:1 to about 1.4:1, about 0.12:1 to about 1:1, about 0.12:1 to about 0.5:1, about 0.14:1 to about 1.4:1, about 0.14:1 to about 1:1, about 0.14:1 to about 0.8:1, about 0.14:1 to about 0.6:1 and about 0.14:1 to about 0.3:1 phosphatidylserine to phosphatidylethanolamine).

[0195] In some embodiments the ratio of phosphatidylserine to phosphatidylinositol in the emulsion is at least about 0.5:1 (phosphatidylserine:phosphatidylinositol), 1:1, 1.5:1, 2:1, 2.5:1, 3:1, 3.5:1 or 4:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.5:1 to about 4:1, to about 1:1 to about 4:1, to about 1.5:1 to about 4:1, to about 2:1 to about 4:1, to about 2.5:1 to about 4:1, to about 0.5:1 to about 3:1, to about 1:1 to about 3:1, to about 1.5 to about 3:1, to about 2:1 to about 3:1, to about 0.5:1 to about 2.5:1, to about 1:1 to about 2.5:1, to about 1.5:1 to about 2.5:1 or 2:1 to about 2.5:1 phosphatidylserine to phosphatidylinositol).

[0196] In some embodiments the ratio of phosphatidylserine to total phospholipids in the emulsion is at least about 0.04:1 (phosphatidylserine: total phospholipids), 0.05:1, 0.1:1, 0.15:1, 0.2:1, 0.25:1, 0.3:1, 0.35:1 or 0.4:1, and useful ranges may be selected between any of these foregoing values (for example, about 0.04:1 to about 0.4:1, about 0.04:1 to about 0.3:1, about 0.04:1 to about 0.2:1, about 0.04:1 to about 0.1:1 or about 0.04:1 to about 0.05:1 phosphatidylserine to total phospholipids). [0197] In some embodiments the emulsion comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,

11, 12, 13, 14, 15, 16, 17 or 18% by weight myristic acid, and useful ranges may be selected between any of these values (for example, about 1 to about 18, about 1 to about 17, about 1 to about 16, about 1 to about 15, about 1 to about 14, about 1 to about 13, about 1 to about 12, about 1 to about 10, about 2 to about 18, about 2 to about 17, about 2 to about 16, about 2 to about 15, about 2 to about 14, about 2 to about 13, about 2 to about 12, about 2 to about 11, about 5 to about 18, about 5 to about 10, about 4 to about 18, about 4 to about 15, about 4 to about 10 or 3 to about 10% by weight myristic acid).

[0198] In some embodiments the emulsion comprises at least about 2, 5, 7, 9, 11, 13, 15, 17,

19, 21, 23, 25, 27, 29, 31, 33, 35, 37, 39, 41, 43, 45, 47, 49 or 50% by weight palmitic acid, and useful ranges may be selected between any of these values (for example, about 2 to about 47, about 2 to about 45, about 2 to about 43, about 2 to about 41, about 2 to about 39, about 2 to about 37, about 2 to about 35, about 2 to about 33, about 2 to about 31, about 5 to about 47, about 5 to about 45, about 5 to about 43, about 5 to about 40, about 5 to about 39, about 5 to about 39, about 5 to about 37, about 5 to about 35, about 5 to about 33, about 7 to about 47, about 7 to about 45, about 7 to about 43, about 7 to about 41, about 7 to about 39, about 7 to about 37, about 7 to about 35, about 7 to about 33, about 9 to about 47, about 9 to about 45, about 9 to about 43, about 9 to about 33, about 9 to about 23, about 23 to about 43 or 11 to about 21% by weight palmitic acid).

[0199] In some embodiments the emulsion comprises at least about 0.2, 0.5, 1, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28 or 30% by weight stearic acid, about and useful ranges may be selected between any of these values (for example, about 0.2 to about 30, about 0.2 to about 28, about 0.2 to about 26, about 0.2 to about 24, about 0.2 to about 22, about 0.2 to about 20, about 0.2 to about 18, about 0.5 to about 30, about 0.5 to about 28, about 0.5 to about 26, about 0.5 to about 24, about 0.5 to about 22, about 0.5 to about 20, about 0.5 to about 18, about 1 to about 30, about 1 to about 28, about 1 to about 26, about 1 to about 24, about 1 to about 22, about 120, about 1 to about 18, about 2 to about 30, about 2 to about 20, about or 5 to about 20% by weight stearic acid).

[0200] In some embodiments the emulsion comprises at least about 2, 3, 4, 5, 8, 11, 14, 17, 20, 23, 26, 29, 32, 35, 38, 41, 44 or 47% by weight oleic acid, and useful ranges may be selected between any of these values (for example, about 2 to about 47, about 2 to about 44, about 2 to about 41, about 2 to about 38, about 2 to about 35, about 2 to about 32, about 3 to about 47, about 3 to about 44, about 3 to about 41, about 3 to about 38, about 3 to about 35, about 3 to about 32, about 4 to about 47, about 4 to about 44, about 4 to about 41, about 4 to about 38, about 4 to about 35, about 4 to about 32, about 5 to about 47, about 5 to about 44, about 5 to about 41, about 5 to about 38, about 5 to about 35, about 5 to about 32, about 8 to about 47, about 8 to about 44, about 8 to about 41, about 8 to about 38, about 8 to about 35, about 8 to about 32, about 8 to about 47, about 11 to about 44, about 11 to about 41 , about 11 to about 38, about 11 to about 35, about 11 to about 32, about 3 to about 17, about 3 to about 15 or 3 to about 11% by weight oleic acid).

[0201] In some embodiments the emulsion comprises at least about 0.02, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10% by weight linoleic acid, and useful ranges may be selected between any of these values (for example, about 0.02 to about 10, about 0.02 to about 9, about 0.02 to about 8, about 0.02 to about 7, about 0.02 to about 6, about 0.02 to about 5, about 0.02 to about 4, about 0.02 to about 3, about 0.02 to about 2, about 0.05 to about 10, about 0.05 to about 9, about 0.05 to about 8, about 0.05 to about 7, about 0.05 to about 6, about 0.05 to about 5, about 0.05 to about 4, about 0.05 to about 3, about 0.05 to about 2, about 0.1 to about 10, about 0.1 to about 9, about 0.1 to about 8, about 0.1 to about 7, about 0.1 to about 6, about 0.1 to about 5, about 0.1 to about 4, about 0.1 to about 3, about 0.1 to about 2, about 2 to about 10, about 2 to about 9, about 2 to about 8, about 2 to about 7, about 2 to about 6, about 2 to about 5, about 2 to about 4, about 2 to about 3 or 3 to about 10% by weight linoleic acid). [0202] In some embodiments the emulsion comprises at least about 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 or 80% by weight water, and useful ranges may be selected between any of these values (for example, about 20 to about 80, to about 25 to about 80, to about 30 to about 80, to about 20 to about 60, to about 25 to about 60, to about 35 to about 60, 40 to about 80, about 45 to about 80, about 50 to about 80, about 55 to about 80, about 60 to about 80, about 65 to about 80, about 70 to about 80, about 75 to about 80, about 40 to about 75, about 45 to about 75, about 50 to about 75, about 55 to about 75, about 60 to about 75, about 65 to about 75, about 70 to about 75, about 40 to about 70, about 45 to about 70, about 50 to about 70, about 55 to about 70, about 60 to about 70, about 65 to about 70, about 40 to about 65, about 45 to about 65, about 50 to about 65, about 55 to about 65, about 60 to about 65, about 40 to about 60, about 45 to about 60, about 50 to about 60, about 55 to about 60, about 40 to about 55, about 45 to about 55, about 50 to about 55, about 40 to about 50, about 45 to about 50, about 40 to about 45% by weight water).

[0203] Examples of an emulsion useful herein include (on a moisture- free basis):

^■ about 5 to about 99.9% by weight milk fat, or ■ about 20 to about 60% by weight milk fat, or

^■ about 5 to about 99.9% by weight milk fat and about 0.1 to about 25% by weight emulsifier, or

^■ about 20 to about 60% by weight milk fat and about 0.1 to about 25% by weight emulsifier, or ■ about 5 to about 99.9% by weight milk fat and about 2 to about 10% by weight emulsifier, or

[0204] Examples of an emulsion useful herein include: (1) about 5 to about 79% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(2) about 5 to about 79% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 0.1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserinc, or

(3) about 5 to about 79% by weight milk fat, and about 1 to about 10% by weight emulsifier, or

(4) about 5 to about 79% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40Vo by weight phosphatidylethanolamine, about 0.1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or

(5) about 30 to about 50% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(6) about 30 to about 50% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 0.1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or (7) about 30 to about 50% by weight milk fat, and about 1 to about 10% by weight emulsifier, or (8) about 30 to about 50% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 0.1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or

(9) about 35 to about 45% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(10) about 35 to about 45% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 0.1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or (11) about 35 to about 45% by weight milk fat, and about 1 to about 10% by weight emulsifier, or

(12) about 35 to about 45% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein the emulsifier comprises about 0.1 to about 40% by weight phosphatidylcholine, about 0.1 to about 40% by weight phosphatidylethanolamine, about 0.1 to about 40% by weight sphingomyelin, about 0.1 to about 20% by weight phosphatidylserine, or

(13) about 5 to about 79% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(14) about 5 to about 79% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(15) about 5 to about 79% by weight milk fat, and about 1 to about 10% by weight emulsifier, or

(16) about 5 to about 79% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(17) about 30 to about 50% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(18) about 30 to about 50% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or (19) about 30 to about 50% by weight milk fat, and about 1 to about 10% by weight emulsifϊer, or (20) about 30 to about 50% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(21) about 35 to about 45% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(22) about 35 to about 45% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15%) by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or (23) about 35 to about 45% by weight milk fat, and about 1 to about 10% by weight emulsifier, or

(24) about 35 to about 45% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein die emulsifier comprises about 20 to about 40% by weight phosphatidylcholine, about 1 to about 15% by weight phosphatidylethanolamine, about 5 to about 25% by weight sphingomyelin, about 0.5 to about 10% by weight phosphatidylserine, or

(25) about 5 to about 79% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(26) about 5 to about 79% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and- wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(27) about 5 to about 79% by weight milk fat, and about 1 to about 10% by weight emulsifier, or

(28) about 5 to about 79% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein die emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(29) about 30 to about 50% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(30) about 30 to about 50% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or (31) about 30 to about 50% by weight milk fat, and about 1 to about 10% by weight emulsifier, or (32) about 30 to about 50% by weight milk fat, about 1 to about 10% by weight emulsificr, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or

(33) about 35 to about 45% by weight milk fat, and about 0.1 to about 25% by weight emulsifier, or

(34) about 35 to about 45% by weight milk fat, about 0.1 to about 25% by weight emulsifier, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine, or (35) about 35 to about 45% by weight milk fat, and about 1 to about 10% by weight emulsifier, or

(36) about 35 to about 45% by weight milk fat, about 1 to about 10% by weight emulsifier, and wherein the emulsifier comprises about 25 to about 35% by weight phosphatidylcholine, about 5 to about 12% by weight phosphatidylethanolamine, about 10 to about 20% by weight sphingomyelin, about 1 to about 5% by weight phosphatidylserine.

[0205] In some embodiments the emulsion comprises at least about 0, 0.01, 0.02, 0.03, 0.04,

0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 or 1% by weight of one or more salts, and useful ranges may be selected between any of these values (about 0.01 to about 1, to about 0.01 to about 0.5, to about 0.01 to about 0.1, to about 0.01 to about 0.09, to about 0.05 to about 1, to about 0.05 to about 0.5, to about 0.05 to about 0.1, to about 0.1 to about 1 or 0.1 to about 0.5% by weight). It should be appreciated that useful salts include any food grade salt, such as sodium chloride.

[0206] In some embodiments, prior to a meal, the subject consumes at least about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 g of the emulsion, and useful ranges may be selected between any of these values (about 5 to about 20, about 7 to about 20, about 9 to about 20, about 11 to about 20, about 13 to about 20, about 15 to about 20, about 17 to about 20, about 19 to about 20, about 5 to about 19, about 7 to about 19, about 9 to about 19, about 11 to about 19, about 13 to about 19, about 15 to about 19, about 17 to about 19, about 5 to about 18, about 7 to about 18, about 9 to about 18, about 11 to about 18, about 13 to about 18, about 15 to about 18, about 17 to about 18, about 6 to about 17, about 8 to about 17, about 10 to about 17, about 12 to about 17, about 14 to about 17, about 16 to about 17, about 6 to about 16, about 8 to about 16, about 10 to about 16, about 12 to about 16, about 14 to about 16, about 5 to about 15, about 7 to about 15, about 9 to about 15, about 11 to about 15, about 13 to about 15, about 5 to about 14, about 7 to about 14, about 9 to about 14, about 11 to about 14, about 13 to about 14, about 6 to about 13, about 8 to about 13, about 10 to about 13, about 12 to about 13, about 6 to about 12, about 8 to about 12, about 10 to about 12, about 5 to about 11, about 7 to about 11, about 9 to about 11, about 5 to about 10, about 7 to about 10, about 9 to about 10, about 6 to about 9, about 8 to about 9, about 6 to about 8, about 5 to about 7 or about or 5 to about 6 g of the emulsion). [0207] Examples of an emulsion useful herein include an oil-in-water emulsion comprising AMF and an emulsifϊer, wherein the emulsifier contains 0.1-40% by weight sphingomyelin.

[0208] In some embodiments the particle size of the emulsion is at least about 0.1, 0.2, 0.3, 0.4,

0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9 orlO μm, and useful ranges may be selected between any of these foregoing values (for example, from about 0.1 to about 10, about 0.1 to about 5, about 0.1 to about 1, about 0.1 to about 5, about 0.5 to about 10, about 0.5 to about 5, about 0.5 to about 1, about 1 to about 10 or 1 to about 5 μm particle size of the emulsion). Particle size can be measured by mixing the components using an Ultraturax™ homogeniser and then passing the solution, through a two stage homogeniser at 500 bar. Λ single pass or multiple passes can be used.

4.1. Methods of Manufacture [0209] Emulsions useful according to the invention may be prepared using methods known in the art. One such method comprises mixing the milk fat, or milk fat analogue, with phospholipid isolated from milk, or an analogue of phospholipid isolated from milk, and water. Other excipients or ingredients may also be added at this point, for example, sodium chloride. Therefore, the continuous phase may be water, or an aqueous solution containing water-soluble additives (e.g. sodium chloride ). Adjustments to the pH of the aqueous solution can be made if needed. In some embodiments the fat is heated prior to combining with the emulsifier. In some embodiments, following the combination of fat, emulsifier and water is subjected to strong agitation and passed through a homogeniser. In some embodiments the emulsifier composition is passed through the homogeniser twice. [0210] It should be appreciated that where a source material is used to provide the phospholipid content (e.g. buttermilk), then the source material may be subject to one or more concentration steps to increase the amount of phospholipid relative to the other components in the source material. For example, solvent extraction, centrifugation, filtration or acid precipitation, preferably acid precipitation, could be used to remove any protein.

5. Compositions formulated as foods

[0211] A composition useful herein may be formulated for separate, simultaneous or sequential administration with a food. [0212] For example, a composition useful herein may be formulated as a food, drink, food additive, drink additive, dietary supplement, nutritional product, medical food, enteral or parenteral feeding product, meal replacement, cosmeceutical, or pharmaceutical. Appropriate formulations may be prepared by an art skilled worker with regard to that skill and the teaching of this specification. [0213] In one embodiment, compositions useful herein include any edible consumer product which is able to carry lipid. Examples of suitable edible consumer products include liquids, confectionary products including, gels, ice creams, reconstituted fruit products, snack bars, food bars, muesli bars, spreads, sauces, dips, dairy products including yoghurts and cheeses, mayonnaise/salad dressings, drinks including dairy and non-dairy based drinks (such as milk drinks and yogurt drinks), sports supplements including dairy and non-dairy based sports supplements, food additives, and dietary supplement products.

[0214] In one embodiment the food is selected from confectionary, milk, milk product, milk powder, reconstituted milk, cultured milk, yoghurt, drinking yoghurt, set yoghurt, drink, dairy drink, milk drink, food additive, drink additive, dietary supplement, nutritional product, medical food, nutraceutical or pharmaceutical.

[0215] In one embodiment a composition useful herein further comprises a pharmaceutically acceptable carrier. In another embodiment the composition is or is formulated as a food, drink, food additive, drink additive, dietary supplement, nutritional product, medical food, enteral feeding product, parenteral feeding product, meal replacement, cosmeceutical, nutraceutical, medicament, or pharmaceutical. In one embodiment the composition is in the form of a tablet, a caplet, a pill, a hard or soft capsule or a lozenge. In one embodiment the composition is in the form of a cachet, a powder, a dispensable powder, granules, a suspension, an elixir, a Equid, or any other form that can be added to food or drink, including for example water, milk or fruit juice. In one embodiment the composition further comprises one or more constituents (such as antioxidants) which prevent or reduce degradation of the composition during storage or after administration. These compositions may include any edible consumer product which is able to carry lipid.

[0216] The compositions useful herein may be used alone or in combination with one or more other therapeutic agents. The therapeutic agent may be a food, drink, food additive, drink additive, food component, drink component, dietary supplement, nutritional product, medical food, nutraceutical, medicament or pharmaceutical.

[0217] When used in combination with anodier therapeutic agent, the administration of a composition useful herein and the other therapeutic agent may be simultaneous or sequential. Simultaneous administration includes the administration of a single dosage form that comprises all components or the administration of separate dosage forms at substantially the same time. Sequential administration includes administration according to different schedules, preferably so that there is an overlap in the periods during which the composition useful herein and other therapeutic agent are provided. 5.1. Other Ingredients

[0218] It should be appreciated that other satiating ingredients could be included with any of the compositions described herein. Other satiating ingredients may include ingredients such as lipid, carbohydrate or protein that are reputed to have a satiating effect.

5.2. Yoghurt Formulations [0219] Yoghurt is typically a cultured-milk product, and can be formed from a variety of different methods, depending of the desired end product. For example, set type, stirred type, drinking type, frozen type or concentrated. Yoghurt can also be flavoured using aroma additives such as fruit and berries, vanilla and honey. Other additives include sweeteners, colouring and additives. [0220] A typical composition for fruit yoghurt is about 0.5 to about 6% by weight of fat, about 3 to about 4.5% by weight of lactose, about 11 to about 13% by weight of milk solids non fat, about 0.3 to about 0.5% by weight of stabiliser, about 5 to about 7% by weight protein, about 28 to about 44% by weight total carbohydrate, and (optionally) about 12 to about 18% by weight of fruit.

[0221] The manufacture of yoghurts is discussed in the Dairy Processing Handbook (TetraPak, Sweden, 2003), that is incorporated by reference.

6. Therapeutic endpoints

[0222] Consumption of a composition of the invention by a subject results in any one or more of the following

^■ an increased feeling of satiety in the subject, ■ an increased feeling of fullness in a subject,

^■ a decreased feeling of hunger in a subject,

^■ a decrease in energy intake in a subject, ^■ an increase in the control of energy intake by a subject,

^■ an increase in the control of macronutrient intake by a subject, and

^■ treatment or prevention of diseases such as, for example, obesity, and obesity-related diseases including hypertension, metabolic syndrome, obesity-related glomerulopathy kidney disease, gout, sleep apnoea, type 2 diabetes mellitus, cardiovascular disease

(CVD) ( including coronary heart disease CHD), and certain cancers.

[0223] The method of achieving the above effects comprises the step of administering to a subject in need thereof an effective amount of a composition comprising an oil-in-water emulsion of a milk fat with an emulsifϊer, as described herein. It should be understood that in some embodiments consumption of a composition of the invention by a subject may result in at least maintenance of one of the above effects. For example, maintaining a feeling of fullness may enable a subject to maintain or reduce his or her energy intake. Equally, maintaining energy intake by a subject may enable a subject to adhere to a low energy diet.

[0224] In some embodiments use of the composition results in a decrease in energy intake or a decrease in any one or more of fat, carbohydrate and protein intake.

[0225] The treatment or prevention effects seen on the diseases given above may result from a decrease in the energy intake in a subject, or by reducing their macronutrient intake.

[0226] In some embodiments the use of the emulsion decreases the feeling of hunger, or maintains or increases the feeling of fullness, or maintains or decreases energy intake, or maintains or increases the control of energy or macronutrient intake, or maintains or increases the feeling of satiety in a subject within 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 24, 36 or 48 hours after ingestion of the emulsion, and useful ranges may be selected between any of these values (for example about 1 to about 48, about 1 to about 36, about 1 to about 24, about 1 to about 12, about 1 to about 10, about 1 to about 5, about 2 to about 48, about 2 to about 36, about 2 to about 24, about 2 to about \ 2, about 2 to about 10, about 2 to about 5, about 5 to about 48, about 5 to about 36, about 5 to about 24, about 5 to about 12 or about 5 to about 10 hours).

[0227] In some embodiments the use of an emulsion as herein described decreases the feeling of hunger, or maintains or increases the feeling of fullness, or maintains or decreases energy intake, or maintains or increases the control of energy or macronutrient intake, or maintains or increases the feeling of satiety for up to at least 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 24, 36 or 48 hours after ingestion of the emulsion, and useful ranges may be selected between any of these values (for example about 1 to about 48, about 1 to about 36, about 1 to about 24, about 1 to about 12, about 1 to about 10, about 1 to about 5, about 2 to about 48, about 2 to about 36, about 2 to about 24, about 2 to about 12, about 2 to about 10, about 2 to about 5, about 5 to about 48, about 5 to about 36, about 5 to about 24, about 5 to about 12 or about 5 to about 10 hours).

[0228] It should be appreciated that satiety and satiation effects are constructed from the measures of hunger, fullness, thoughts of food, desire to eat and intake. [0229] It should also be appreciated that decreasing the feeling of hunger, or maintaining or increasing satiety or the feeling of fullness means that following the ingestion of the emulsion by a subject the subject has a reduced desire for food, compared to if they had not ingested the emulsion.

[0230] Various aspects of the invention will now be illustrated in non-limiting ways by reference to the following examples. EXAMPLE

EXAMPLE 1: EMULSION GIVING IMPROVED SATIETY 1. Trial Design

[0231] This example describes a randomised crossover clinical trial designed to measure the potential bioactive properties of orally-administered dairy-derived lipid emulsions using a variety of endpornt measures including

^■ subjective ratings of hunger, fullness, thoughts of food and desire to eat,

^■ energy and macronutrient intake at a subsequent meal, and

^■ response of circulating hormones and other factors associated with appetite regulation.

[0232] Eighteen lean, healthy men are enrolled to complete the six treatment intervention. A total of seven visits to ascertain suitability for the trial and effects of the treatments on the subject during the trial are scheduled as shown in Table 8.

Table 8: Clinical protocol

Visit Parameter measured

■ Informed consent

^■ Screen blood sample

■ Body weight Screen visit " Height

■ Demographics, medical and weight loss history questionnaire, including current mcds " Waist and Hip circumference ■ Blood pressure ^■ Medical questionnaire including current medications

^■ Adverse events

^■ Diet and exercise questionnaire

^■ Body weight (confirm BMK25 kg/m²)

V ISlC 1 τ_{» I 1}

^■ Blood pressure

^■ Waist and Hip circumference

■ Randomization to treatment

^■ Venous cannulation ' Commence trial protocol

^■ Medical questionnaire including current medications

^■ Adverse events

" Diet and exercise questionnaire

Visit 2 ^■ Body weight (confirm BMI<25 kg/m²)

^■ Blood pressure

^■ Waist and Hip circumference

^■ Venous cannulation ■ Commence trial protocol

^■ Medical questionnaire including current medications

^■ Adverse events

^■ Diet and exercise questionnaire

Visit 3 ^■ Body weight (confirm BMK25 kg/m²)

^■ Blood pressure

^■ Waist and Hip circumference

^■ Venous cannulation ■ Commence trial protocol

■ Medical questionnaire including current medications

■ Adverse events

_TT- ■ 4 " Diet and exercise questionnaire

^■ Body weight (confirm BMK25 kg/m²)

■ Blood pressure

■ Waist and Hip circumference ■ Venous cannulation and commence trial protocol

^■ Medical questionnaire including current medications

^■ Adλ'erse events v- _ ^■ Diet and exercise questionnaire

• Body weight (confirm BMI<25 kg/m²)

■ Blood pressure

^■ Waist and Hip circumference ■ Venous cannulation and commence trial protocol

^■ Medical questionnaire including current medications

■ Adverse events

-_{I T}- • _/■ ' Diet and exercise questionnaire

■ Body weight (confirm BMI<25 kg/m²)

^■ Blood pressure

[0233] There is a minimum washout period of 7 days between visits.

[0234] The inclusion criteria for the experimental subjects are:

^■ Male, 18-65 years old

^■ Lean (BMI:Caucasian/Indian/Asian 17.5-25 kg/m²; Pacific Islanders 18.5-26 kg/m².

^■ Normal glucose control (<5.5 mmol/L), liver function, iron studies, lipids, and CBC.

^■ Healthy and no history of diabetes or heart disease, as ascertained by self-report. ^■ Desire to participate in the clinical trial.

[0235] The exclusion criteria are:

^■ History of endocrine, cardiovascular, GI, metabolic disease or cancers.

^■ Weight change of greater than 5 kg in the previous 6 months. ■ Medication that may affect weight or appetite.

^■ Cigarette smoking within the previous 6 months.

^■ Unwilling to comply with the protocol/participation in another clinical trial.

^■ Any current diagnosis or history of significant disease.

[0236] The preloading screening trials are based on established commonly published protocols (see Poppitt, McCormack et a/., 1998; Rolls, Castellanos et «/., 1998; Flint, Raben et a/., 2000; Wren, Seal et oL, 2001 ; Drapeau, Blundell et a/., 2005).

[0237] In this example one or more of the compositions described above may be tested. For example, the following treatments may be tested (Groups 1 to 6):

(1) An emulsion formed from (a) palm olein with a fatty acid composition substantially similar to the Olibra™ emulsion, as shown in Table 10, and (b) PC700™ emulsifier.

(2) An emulsion formed from (a) dairy lipid (SSS fraction of AMF) with the fatty acid composition not substantially similar to the Olibra ^1M emulsion and (b) PC700™ emulsifier.

(3) Non-emulsion, palm olein substantially similar for fatty acid composition to (1) above. (4) Non-emulsion, palm olein substantially similar for fatty acid composition to (2) above.

(5) An emulsion formed from (a) dairy lipid (SSS fraction of AMF) with the fatty acid composition not substantially similar to the Olibra ^1M emulsion and (b) soy lecithin emulsifier (American Lecithin Co).

(6) Olibra^{1 M} emulsion purchased from a retail outlet in New Zealand. [0238] The emulsions may be formulated as follows:

^■ Emulsifier = 2.8% by weight

^■ Trial Lipid = 25.2% by weight

^■ Water = 72% by weight

[0239] Thus the discontinuous fat phase comprises approximately 10% phospholipid emulsifier and approximately 90% of the trial lipid. The discontinuous fat phase forms 28% of the total emulsion (i.e. a 28% fat emulsion product).

[0240] A standard procedure is used to make the emulsion (heat fat, disperse emulsifier into melted fat, mix into water with strong agitation and pass through a homogeniser twice). Table 9: Composition of soy lecithin as used in treatment group 5.

Component % by weight

Total Lipids 94

Glycolipids 11

Triglycerides 37

Phospholipids 46

Phosphatidylcholine 16

Sphingomyelin 0

Phosphatidylserine Trace

Phosphatidylethanolamine 13

Phosphatidylinositol 10

Phosphatidic Acid 5

Fatty Acids % of total FA's

Cl 6:0 11

C18:0 3

C18:l 12

C18:2 36

C18:3 4

[0241] The fatty acid profiles of the treatments are shown in Table 11.

Table 10: Composition of the lipid fraction (i.e. without the emulsifier).

% of total fats

Fatty Acid Grouf Group Group Group Group

' Group 2 1 3 4 5 6

Palmitic acid Cl 6:0 42.0 27 42.0 27 27 42.0

Stearic acid C 18:0 4.3 11 4.3 11 11 4.3

Other saturates 2.1 26 2.1 26 26 2.1

Oleic acid C18:l 40.1 29 40.1 29 29 40.1

Linoleic Cl 8:2 10.4 2 10.4 2 2 10.4

Other unsaturates 1.0 6 1.0 6 6 1.0

Table 11 : Fatty acid I profile ( af the six 1 treatments.

FATTY ACID

Group Group Group Group Group (% of total Fatty Acids) Group

2 3 4 S 6

Palmitic acid Cl 6:0 39.9 26.4 39.9 26.4 25.5 42.0

Stearic acid C 18:0 4.9 11.0 4.9 11.0 10.2 4.3

Other saturates 4.7 26.2 4.7 26.2 23.4 2.1

Oleic acid C18:l 39.1 29.2 39.1 29.2 27.4 40.1

Linoleic Cl 8:2 9.8 2.2 9.8 2.2 5.6 10.4

Other unsaturates 1.5 6.0 1.5 6.0 5.8 1.0

PHOSPHOLIPID (g/100g LIPID)

Total Phospholipids 7.1 7.1 7.1 7.1 4.9 -

Phosphatidylcholine 2.3 2.3 2.3 2.3 1.7 -

Phosphatidylinositol 0.2 0.2 0.2 0.2 1.1 -

Phosphatidylethanolamine 2.0 2.0 2.0 2.0 1.4 -

Phosphatidyl Serine 0.3 0.3 0.3 0.3 0.0 - Sphingomyelin 2.0 2.0 2.0 2.0 0.0

[0242] The design of the trials is as follows:

^■ Subjects complete a 12 h fast prior to baseline.

^■ Dairy lipid bioactive is given at a baseline breakfast meal (0 minutes). ■ Measurement of subjective hunger and fullness and other measures of satiety by visual analogue scores (VAS) for 7 h post lipid administration.

Venous blood samples collected at 0, 15, 30, 45, 60, 90, 120, 150, 180, 210, 270, 330, 390 minutes.

^■ Measurement of energy and macronutrient intake at ad libitum lunch meal presented at 225 minutes.

^■ Between treatment washout of a minimum of 7 days.

[0243] Table 12 shows the design of the study with the day 1 intervention given as an example.

Table 12: Day 1 intervention

Time Event

0800 Cannulation

0815 Baseline blood sample, baseline VAS

0830 0 min: Preload breakfast with lipid emulsion

0845 15 min: VAS blood sample

0900 30 min: VAS blood sample

0915 45 min: VAS blood sample

0930 60 min: VAS blood sample

1000 90 min: VAS blood sample

1030 120 min: VAS blood sample

1100 150 min: VAS blood sample

1130 180 min: VAS blood sample

1200 210 min: VAS blood sample

1215 ad libitum free-choice cafeteria style lunch

1300 270 min: VAS blood sample

1400 330 min: VAS blood sample

1500 390 min: VAS blood sample

1530 End [0244] The breakfast treatments are delivered as a single bolus 10 g lipid emulsion "shot" incorporated into 200 g dairy yoghurt. Details of a suitable yoghurt composition are as follows:

^■ 800 kj fixed load yoghurt 6 g fat, 28 en% fat

^■ 6.8 g protein, 14 en% protein ■ 28.8 g CHO, 56 en% CHO

[0245] The ad libitum lunch is given at 1215 h in the form of a limited choice cafeteria diet with the foods freely available for 45 min providing a mix of food items. Water and decaffeinated tea/coffee is provided. An example of an ad libitum food list is shown in Table 13.

Table 13: The ad libitum food list

Food Amount

Fried Rice 549.1

Ham sandwiches 358 g

Tinned peaches 82O g

Fruit loaf 40O g

Water 1.5 L

[0246] The trial is powered on the basis of a significant outcome for visual analogue scores (VAS) of hunger and satiety. Using a paired design and study power of 0.8 the difference of 10 mm on fasting and 5 mm on postprandial ratings can be detected with 18 subjects (for validation see Flint A et al., Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies. International Journal of Obesity 2000; 24:38-48).

[0247] The trial is based on randomisation with the design shown in Table 14. Table 14: Randomisation

Participant Visit 1 Visit 2 Visit 3 Visit 4 Visit 5 Visit 6

#1 Group 1 Group 2 Group 6 Group 3 Group 5 Group 4

#2 2 3 1 4 6 5

#3 3 4 2 5 1 6

#4 4 5 3 6 2 1

#5 5 6 4 1 3 2

#6 6 1 5 2 4 3

#7 1 2 6 3 5 4

#8 2 3 1 4 6 5

#9 3 4 2 5 1 6

#10 4 5 3 6 2 1

#11 5 6 4 1 3 2

#12 6 1 5 2 4 3

#13 1 2 6 3 5 4

#14 2 3 1 4 6 5

#15 3 4 2 5 1 6

#16 4 5 3 6 2 1

#17 5 6 4 1 3 2

#18 6 1 5 2 4 3

2. Endpoint analysis: assessment of acute effects of bioactive lipids on sensations of hunger/fullness and single meal intake

[0248] Patients are cannulated to allow the repeat blood samples to be taken. [0249] The outcome measures of the human screening include both subjective hunger and satiety ratings and single meal energy intake.

[0250] VAS (Flint, Raben et al, 2000) are completed at 0, 15, 30, 45, 60, 90, 120, 150, 180, 210, 270, 330, 390 min. The VAS is completed by the subject as an indication on a 100 mm line between two statements, as shown below.

VAS: subjective rating = no correct or incorrect answer

100 mm line

I'm not hungry at all I'm as hungry as

I've ever been

[0251] Examples of statements is given below. ■ Hunger o how hungry do you feel? o ANCHOR: Tm not hungry at all' vs Tm as hungry as I have ever been'

^■ Fullness o how full do you feel? o ANCHOR: Tm not full at all' vs 'I am totally full'

^■ Satisfaction o how satisfied do you feel? o ANCHOR: Tm completely empty' vs 'I cannot eat another bite'

^■ Thoughts of food O how much do you think you can eat now? o ANCHOR: 'nothing at all' vs 'a large amount'

[0252] The energy and macronutrient intake at the ad libitum lunch is measured by weighing the foods before and after lunch. 3. Results

[0253] A result showing that the administration of a composition results in decreased energy intake or feelings of hunger or increased feelings of satiety and fullness relative to the other treatment groups(s) is indicative of increased efficacy of that composition relative to the compositions administered to the other treatment groups. [0254] A result showing that the administration of a composition results in equivalent reductions in energy intake or improvements in feelings of satiety and fullness is indicative of equivalent efficacy of that composition relative to the compositions administered to the other treatment groups.

[0255] Conversely, a result showing that die administration of a composition results in increased energy intake or decreased feelings of satiety and fullness relative to the other treatment group(s) is indicative of decreased efficacy of that composition relative to the compositions administered to the other treatment groups. REFERENCES

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Burns AA, Livingstone MBE, Welch RW, Dunne A, Robson PJ, Lindmark L, Reid CA, Mullaney U, Rowland IR Short-term effects of yoghurt containing a novel fat emulsion on energy and macronutrient intakes in non-obese subjects /«// «/0^ 2000, 24 1419-1425

Burns AA, Livingstone MBE, Welch RW, Dunne A, Rowland IR Dose response effects of a novel fat emulsion (OlibraTM) on energy and macronutrient intakes up to 36 h post-consumption Eur J ofCJtn Nutr 2002 56 368-377 Cotton JR, Burley VJ, WeststrateJA, BlundellJE Dietary fat and appetite similarities and differences in the satiating effect of meals supplemented with either fat or carbohydrate J Hum Nutr Diet 1994, 7 11—24

Drapeau V, Blundell J, Thernen F, Lawton C, Richard D, Tremblay A Appetite sensations as a marker of overall intake BrJ Nutr 2005, 93 273-80

Flint A, Raben A, BlundellJE, Astrup A Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies Intj Obes ReJatMetab Disord 2000, 24 38—48

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Rolls BJ, Gmzak N, Summerfelt A, Laster LJ Food intake in dieters and nondieters after a liquid meal containing medium chain tπglyceades Am] Clin Nutr 1988, 4866-71 Rolls BJ, Kim Hams S, Fischman NIW, Foltin RW, Moran TH, Stoner SA Satiety after preloads with different amounts of fat and carbohydrate implications for obesity Am] Clin Nutr 1994, 60476-487

Rolls BJ, Hammer VA Fat, carbohydrate and the regulation of energy intake AmJ Chn Nutr 1996, 62(Suppl 5) S1086- S1095

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Claims

WE CLAIM:

1. A composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifϊer, the emulsifier comprising

(1) phospholipid isolated from milk, or

(2) an analogue of phospholipid isolated from milk.

2. A composition of claim 1 to wherein the emulsion comprises about 20 to about 80% by weight lipid.

3. A composition of claim 1 or 2 wherein the emulsion comprises about 5 to about 79% by weight milkfat.

4. A composition of claim 3 wherein the milk fat is selected from

^■ . anhydrous milk fat (AMF),

^■ one or more fractions of AMF,

^■ hard milk fat fractions,

^■ soft milk fat fractions, " ghee,

^■ cream,

^■ butter,

^■ colostrum,

^■ butter serum, or

^■ beta serum, or

^■ any combination of any two or more .thereof.

5. A composition of any one of claims 1 to 4 wherein the emulsion comprises about 0.1 to about 25% by weight emulsifier.

6. A composition of any one of claims 1 to 5 wherein the emulsion comprises about 0.0001 to about 24% by weight phospholipid.

7. A composition of any one of claims 1 to 6 wherein the emulsion comprises about 0.0001 to about 24% by weight of one or more phospholipids selected independently from phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, sphingomyelin, and phosphatidylserine.

8. A composition of any one of claims 1 to 7 wherein the emulsion comprises about 0.0001 to about 10% by weight sphingomyelin.

9. A composition of any one of claims 1 to 8 wherein the emulsion comprises about 0.0001 to about 5% by weight phosphatidylscrine.

10. A composition of any one of claims 1 to 9 wherein the emulsion comprises about 0.0002 to about 8% by weight phosphatidylcholine.

11. A composition of any one of claims 1 to 10 wherein the emulsion comprises about 0.0002 to about 3% by weight phosphatidylinositol.

12. A composition of any one of claims 1 to 11 wherein the emulsion comprises about 0.0002 to about 8% by weight phosphatidylethanolamine.

13. A composition of any one of claims 1 to 12 wherein the emulsion comprises sphingomyelin and phosphatidylserine and the ratio of sphingomyelin to phosphatidylscrine in the emulsion is about 1:1 (sphingomyelin:phosphatidylserine) to about 8:1.

14. A composition of any one of claims 1 to 13 wherein the emulsion comprises sphingomyelin and phosphatidylcholine and the ratio of sphingomyelin to phosphatidylcholine in the emulsion is about 0.7:1 (sphingomyelin:phosρhatidylcholine) to about 1.2:1.

15. A composition of any one of claims 1 to 14 wherein the emulsion comprises phospholipid comprising sphingomyelin and the ratio of sphingomyelin to total phospholipids in the emulsion is about 0.05:1 (sphingomyelin:total phospholipids) to about 0.45:1.

16. A composition of any one of claims 1 to 15 wherein the emulsion comprises phosphatidylserine and phosphatidylcholine and the ratio of phosphatidylserine to phosphatidylcholine in the emulsion is about 0.08:1 (phosphatidylserine:phosphatidylcholine) to about 3:1.

17. Λ composition of any one of claims 1 to 16 wherein the emulsion comprises phosphatidylscrine and phosphatidylethanolamine and the ratio of phosphatidylserine to phosphatidylethanolamine in the emulsion is about 0.12:1 (phosphatidylserine.phosphatidylethanolamine) to about 1.4:1.

18. A composition of any one of claims 1 to 17 wherein the emulsion comprises phosphatidylserine and phosphatidylinositol and the ratio of phosphatidylserinc to phosphatidylinositol in the emulsion is about 0.5:1 (phosphatidylscrinciphosphatidylinositol) to about 4:1.

19. A composition of any one of claims 1 to 18 wherein the emulsion comprises phospholipid comprising phosphatidylserine and the ratio of phosphatidylserine to total phospholipids in the emulsion is about 0.04:1 (phosphatidylserine:total phospholipids) to about 0.4:1.

20. A composition of any one of claims 1 to 19 wherein the ratio of milk fat to emulsifier in the emulsion is 99:1 (milk fatemulsifier) to about 3:1 in water.

21. A method of maintaining or increasing the feeling of fullness in a subject, or decreasing the feeling of hunger in a subject, or maintaining or decreasing energy intake by a subject, or maintaining or increasing the control of energy or macronutrient intake by a subject, or maintaining or increasing a feeling of satiety in a subject, or treating or preventing obesity, hypertension, metabolic syndrome, obesity-related glomerulopathy kidney disease, gout, sleep apnoea, type 2 diabetes mellitus or cardiovascular disease (CVD) (including coronary heart disease CHD), the method comprising administering to a subject in need thereof an effective amount of a composition of any one of claims 1 to 20.