| abstract |
The invention concerns a food composition based on substances derived from milk, in the form of an oil-in-water emulsion, optionally over-run. The invention is characterised in that the proportion of fats is less than 50 wt % and thatt comprises an efficient quantity of mono, di and/or triglyceride of one or several active isomers of conjugate linoleic acids (MG CLA: DG CLA and/or TG CLA). More particularly, the invention concerns fermented milk compositions, in particular yoghurt or fresh cream. |