Milk fat comprises less than 50 wt.% of saturated fatty acids of the total fatty acids. Independent claims are included for: (1) a process for obtaining milk fat, in which all or part of milk fat is subjected, comprising one or more fractionation by crystallization, one or more enzymatic interesterification followed by one or more new fractioned crystallization, and one or more fractionation by molecular distillation and (2) a food composition comprising milk fat or milk fat obtained by the process.La présente invention est relative à un procédé de réduction de la teneur en acides gras saturés de la matière grasse du lait, une matière grasse de lait qui comporte une teneur réduite en acides gras saturés, de préférence obtenue par le procédé de linvention ainsi que des compositions alimentaires comprenant ladite matière grasse.
