Heat-induced controlled protein aggregation to improve the sensory impression in the mouth of low-fat dairy creams.

Description

Heat-induced controlled protein aggregation for improved sensory impression in the mouth. LOW-FAT DAIRY CREAMS BACKGROUND

[001] The growing proportion of health-conscious consumers is currently directing the focus of food companies towards the development of nutritionally balanced food products, which must also be characterized by attractive sensory properties. When it comes to low-fat products, the strategy adopted by most food companies to compensate for the lack of sensory impression in the mouth is to use additives, specifically hydrocolloids, which, in general, are not well received by consumers, with the demand for clean-label products constantly rising.

[002] An alternative approach involves the use of heat-induced controlled protein aggregation, a treatment that, depending on formulation and processing conditions, can lead to thickening or gelation of aqueous solutions, potentially resulting in proteins that act as clean-label structuring agents. When proteins are heated above their denaturation temperature, the size, density, and morphology of the resulting aggregates depend on several parameters, for example, heating protocol, protein composition and concentration, pH, ionic strength, type of added salts, as well as the interactions of the proteins with other biomolecules (carbohydrates and lipids). The influence of all these parameters must be carefully investigated and controlled to achieve the desired functionality for the protein aggregates. SUMMARY OF THE INVENTION

[003] This application describes a low-fat dairy cream Petition 870250088279, dated 09 / 29 / 2025, page 8 / 59 2 / 33 fat content with a short ingredient list and clean label, characterized by viscosity, mouthfeel, and end-use performance comparable to or superior to those of commercial creams with higher concentrations of fat and food additives. The viscosity, mouthfeel, and end-use performance of said cream may be further improved by the addition of selected food additives.

[004] In a first aspect, the invention relates to a low-fat dairy cream, said product being an emulsion having (a) between 1 and 5% by weight, preferably 2 to 4% by weight, of milk protein, (b) between 5 and 20% by weight, preferably 10 to 18% by weight, of fat, (c) between 0.002 and 0.3% by weight of mineral salts, for example, between 0.03 and 0.3% by weight of sodium chloride and / or between 0.002 and 0.02% by weight of calcium chloride, (d) optionally between 0.1 and 3% by weight of food additives, preferably hydrocolloid, and (e) between 70 and 90% by weight of water, said milk protein being contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein; and (ii) whey protein isolate.

[005] In a second aspect, the invention relates to a method of manufacturing a low-fat dairy cream, said method comprising: a. formation of a dispersion by mixing with shear of water with (i) skimmed milk powder or milk protein concentrate or micellar casein; and (ii) whey protein isolate, to promote protein hydration; b. addition and mixing with shearing of mineral salts, for example, sodium chloride and calcium chloride, to promote protein aggregation; Petition 870250088279, dated 09 / 29 / 2025, page 9 / 59 3 / 33 c. optional addition and mixing with shearing of one or more stabilizing, thickening, gelling, pH control, coloring and flavoring agents, or combinations thereof; d. Adjust the pH of the dispersion between 5.5 and 6.5, preferably between 5.8 and 6.2, to promote protein aggregation; (e) addition of anhydrous milk fat and emulsification, either by high-pressure homogenization or high-shear mixing, preferably by high-pressure homogenization, to form an emulsion; f. heat-induced protein aggregation of the emulsion, for example, by direct steam injection or indirect heat treatment, preferably by direct steam injection; g. Evaporation of the emulsion to achieve a concentration greater than 1.5 times; h. adjust the pH of the emulsion between 6.0 and 8.0, preferably between 6.2 and 7.4; i. Ultrathermal treatment of the emulsion, for example, by direct steam injection or indirect heat treatment, preferably by direct steam injection. BRIEF DESCRIPTION OF THE FIGURES

[006] Figure 1: Process flowchart for the production of the variant Without Evap.

[007] Figure 2: Process flowchart for the production of Evap variants A to G.

[008] Figure 3: CLSM images of the Sem Evap and Evap A variants after the different processing step.

[009] Figure 4: Particle size distribution of the Evap D and Evap G variants after heat-induced aggregation (•), evaporation (o) and UHT treatment with pH adjustment to 6.8 () and 6.4 (□) after evaporation. Petition 870250088279, dated 09 / 29 / 2025, page 10 / 59 4 / 33

[0010] Figure 5: CLSM images of the Evap C, Evap D, Evap E and Evap G variants after UHT treatment.

[0011] Figure 6: Prototypes of beef stroganoff and fruit salad prepared using commercial cream 1 [(a) and (f)], commercial cream 2 [(b) and (g)] and commercial cream 3 [(c) and (h)], variant Evap D [(d) and (i)] and variant Evap G [(e) and (l)]. MODALITIES OF THE INVENTION

[0012] The invention relates generally to a low-fat dairy cream product, said product being an emulsion having (a) milk protein; (b) fat; (c) mineral salts, for example, sodium chloride and / or calcium chloride; (d) optionally a food additive, preferably a hydrocolloid; and (e) water.

[0013] The invention further relates to a low-fat dairy cream product, said product being an emulsion having (a) between 1 and 5% by weight, preferably 2 to 4% by weight, of milk protein; (b) between 5 and 20% by weight, preferably 10 to 18% by weight, of fat; (c) between 0.002 and 0.3% by weight of mineral salts, for example, between 0.03 and 0.3% by weight of sodium chloride and / or between 0.002 and 0.02% by weight of calcium chloride; (d) optionally between 0.1 and 3% by weight of food additive, preferably hydrocolloid; and (e) between 70 and 90% by weight of water.

[0014] The invention further relates to a low-fat dairy cream product, said product being an emulsion having (a) between 1 and 5% by weight, preferably 2 to 4% by weight, of milk protein; (b) between 5 and 20% by weight, preferably 10 to 18% by weight, more preferably 10 to 15% by weight, of fat; (c) between 0.002 and 0.3% by weight of mineral salts, for example, between 0.03 and 0.3% by weight of sodium chloride and / or between 0.002 and 0.02% by weight of calcium chloride; (d) optionally between 0.1 and 3% by weight of food additive, preferably hydro Petition 870250088279, dated 09 / 29 / 2025, page 11 / 59 5 / 33 colloid, and (e) between 70 and 90%, by weight, of water; wherein said milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein; and (ii) whey protein isolate.

[0015] The term is contributed by should be interpreted in a limiting and exclusive way, that is, it is contributed exclusively by. Specifically, the term A is contributed by B means that all compounds A in a composition are exclusively contributed by, that is, exclusively derived from / provided by source B. In other words, the term A is contributed by B means that all compounds A in a composition consist only of compounds A derived from / provided by source B.

[0016] In one embodiment, skimmed milk powder or milk protein concentrate or micellar casein contributes between 50 and 90%, by weight, of the milk protein in the emulsion, preferably 60 to 80%, and whey protein isolate contributes between 10 and 50%, by weight, of the milk protein in the emulsion, preferably 20 to 40%.

[0017] In one embodiment, the milk protein concentrate comprises more than 40%, by weight, of the protein.

[0018] In one embodiment, the emulsion has a ratio of micellar casein to whey protein between 20:80 and 80:20, preferably 50:50 to 70:30, more preferably around 60:40.

[0019] In one embodiment, skimmed milk powder comprises between 32 and 37% protein by weight.

[0020] In one embodiment, skimmed milk powder is low or medium temperature skimmed milk powder, preferably low temperature skimmed milk powder.

[0021] In one embodiment, food additives are stabilizers, thickeners, gelling agents and pH control agents, or combinations thereof. Petition 870250088279, dated 09 / 29 / 2025, p. 12 / 59 6 / 33

[0022] In one embodiment, the food additives are selected from carrageenan, guar gum, locust bean gum, and xanthan gum. In another embodiment, the food additives are coloring and flavoring agents or combinations thereof.

[0023] In one embodiment, food additives are different from mineral salts, milk protein and / or fat.

[0024] In one embodiment, the fat is anhydrous milk fat.

[0025] In one embodiment, anhydrous milk fat comprises 0.2% water or less by weight.

[0026] In one embodiment, said emulsion has a pH range between 6.0 and 8.0, preferably between 6.2 and 7.4.

[0027] In one embodiment, the product has one or more of the following characteristics: a. total solids content between 10 and 30%, preferably between 15 and 30%; b. volume-weighted average particle diameter less than 100 microns, preferably less than 50 microns, as determined by static light scattering; c. viscosity between 100 and 6000 mPa.s, preferably between 400 and 6000 mPa.s, as determined by controlled shear stress rheometry at 10 s-1 and 25°C.

[0028] In one embodiment, said emulsion is free of hydrocolloid, in particular, free of hydrocolloid selected from the list consisting of carrageenan, guar gum, locust bean gum, xanthan gum, microcrystalline cellulose, carboxymethylcellulose, carrageenan, gelatin, pectin, starch and mixtures thereof.

[0029] In one embodiment, said emulsion comprises less than 8% by weight, preferably less than 7% by weight, more preferably less than 5% by weight, and even more preferably less than 3% by weight, of carbohydrates, in particular lactose. Petition 870250088279, dated 09 / 29 / 2025, p. 13 / 59 7 / 33 embodiment, said emulsion comprises more than 0.05% by weight, preferably more than 0.1% by weight, more preferably more than 0.3% by weight, even more preferably more than 0.5% by weight, even more preferably more than 1% by weight of carbohydrates, in particular lactose.

[0030] In one embodiment, the low-fat dairy cream product is heat-treated. In a preferred embodiment, it is heat-treated by ultrathermal treatment, for example, by direct steam injection or indirect heat treatment, more preferably by direct steam injection.

[0031] In one embodiment, the low-fat dairy cream product is obtained or obtainable by the method(s) of manufacturing a low-fat dairy cream as described below.

[0032] In one embodiment, the low-fat dairy cream product is different from concentrated milk or powdered milk. In one embodiment, the emulsion is different from concentrated milk or powdered milk.

[0033] In one embodiment, the low-fat dairy cream product is not a dry product, in particular, spray-dried. In another embodiment, the emulsion is not a dry emulsion, in particular, spray-dried.

[0034] The invention relates to a method of manufacturing a low-fat dairy cream product, said method comprising forming a dispersion; adding mineral salts; emulsifying to form an emulsion; heat-induced protein aggregation of the emulsion; and evaporating the emulsion.

[0035] In one embodiment, the emulsion is evaporated to achieve a concentration greater than 2 times.

[0036] The invention further relates to a method of manufacturing Petition 870250088279, dated 09 / 29 / 2025, page 14 / 59 8 / 33 preparation of a low-fat dairy cream product, wherein said method comprises forming a dispersion by mixing water with (i) skimmed milk powder and (ii) whey protein isolate; adding mineral salts, for example, sodium chloride and calcium chloride; adding anhydrous milk fat and emulsifying to form an emulsion; heat-induced protein aggregation of the emulsion; and evaporating the emulsion.

[0037] The invention further relates to a method of manufacturing a low-fat dairy cream product, said method comprising: a. forming a dispersion by mixing water with (i) skimmed milk powder and (ii) whey protein isolate; b. addition of mineral salts, for example, sodium chloride and calcium chloride; c. optional addition and mixing with shear of one or more stabilizers, thickeners, gelling agents and pH control agents, or combinations thereof; d. adjust the pH of the dispersion to at least pH 5.0; e. addition of anhydrous milk fat and emulsification to form an emulsion; f. heat-induced protein aggregation of the emulsion; g. evaporation of the emulsion; h. adjust the pH of the emulsion to at least pH 6.0; i. Ultrathermal treatment of the emulsion.

[0038] The invention further relates to a method of manufacturing a low-fat dairy cream product, said method comprising: a. formation of a dispersion by mixing with shear of water with (i) skimmed milk powder or milk protein concentrate or micellar casein and (ii) whey protein isolate; Petition 870250088279, dated 09 / 29 / 2025, page 15 / 59 9 / 33 b. addition of mineral salts, for example, sodium chloride and calcium chloride, and mixing with shearing; c. optional addition and mixing with shear of one or more stabilizers, thickeners, gelling agents and pH control agents, or combinations thereof; d. adjust the pH of the dispersion to between 5.5 and 6.5; e. addition of anhydrous milk fat and emulsification, either by high-pressure homogenization or high-shear mixing, to form an emulsion; f. heat-induced protein aggregation of the emulsion, preferably by direct steam injection; g. Evaporation of the emulsion to achieve a concentration greater than 1.5 times; h. adjust the pH of the emulsion to between 6.0 and 8.0; i. Ultrathermal treatment of the emulsion, preferably by direct steam injection.

[0039] The invention further relates to a method of manufacturing a low-fat dairy cream product, said method comprising: a. formation of a dispersion by mixing with shear of water with (i) skimmed milk powder or milk protein concentrate or micellar casein and (ii) whey protein isolate to promote protein hydration; b. addition and mixing with shearing of mineral salts, for example, sodium chloride and calcium chloride, to promote protein aggregation; c. optional addition of one or more stabilizers, thickeners, gelling agents and pH control agents, or combinations thereof, and mixing with shear; d. Adjust the pH of the dispersion to between 5.5 and 6.5, preferably. Petition 870250088279, dated 09 / 29 / 2025, page 16 / 59 10 / 33 between 5.8 and 6.2, to promote protein aggregation; (e) addition of anhydrous milk fat and emulsification, either by high-pressure homogenization or high-shear mixing, preferably by high-pressure homogenization, to form an emulsion; f. heat-induced protein aggregation of the emulsion, for example, by direct steam injection or indirect heat treatment, preferably by direct steam injection; g. Evaporation of the emulsion to achieve a concentration greater than 1.5 times; h. adjust the pH of the emulsion between 6.0 and 8.0, preferably between 6.2 and 7.4; i. Ultrathermal treatment of the emulsion, for example, by direct steam injection or indirect heat treatment, preferably by direct steam injection.

[0040] In one embodiment, the temperature of the dispersion is about 55°C in step (d).

[0041] In one embodiment, an acid, preferably hydrochloric acid, is used to adjust the pH of the protein dispersion between 5.5 and 6.5, preferably between 5.8 and 6.2, to promote protein aggregation in step (d).

[0042] In one embodiment, step (f) is performed in a tubular heat exchanger or in a plate heat exchanger, preferably a tubular heat exchanger, at temperatures in the range of 70 to 100°C for times in the range of 30 minutes to 30 seconds, preferably at temperatures in the range of 85 to 95°C for times in the range of 180 to 60 seconds.

[0043] In one embodiment, step (g) is performed in a falling film or rotating cone evaporator, preferably a falling film evaporator. Petition 870250088279, dated 09 / 29 / 2025, page 17 / 59 11 / 33

[0044] In one embodiment, the emulsion is evaporated to achieve a concentration greater than 2 times in the (g) step.

[0045] In one embodiment, the D[4,3] of the emulsion after evaporation in step (g) is less than 10 microns, preferably about 8.8 microns.

[0046] In one embodiment, the D[3,2] of the emulsion after evaporation in step (g) is less than 6 microns, preferably about 4.3 microns.

[0047] In one embodiment, the TS content of the emulsion after evaporation in step (g) is at least 20%, preferably between 20 and 30%, preferably between 23 and 27%, most preferably about 26%.

[0048] In one embodiment, the emulsion has a TS content after evaporation in step (g) of about 20% when low-temperature skimmed milk powder is shear-mixed in step a(i).

[0049] In one embodiment, an alkali, preferably a sodium hydroxide, a potassium hydroxide or combinations thereof, is used to adjust the pH of the emulsion after evaporation in step (g).

[0050] In one embodiment, the pH of the emulsion is adjusted to about pH 6.4 using sodium hydroxide in step (h).

[0051] In one embodiment, the pH is adjusted to about pH 6.8 in step (h) when sterilization is performed by direct heat treatment, for example, by direct steam injection.

[0052] In one embodiment, step (i) is performed in a tubular heat exchanger or in a plate heat exchanger, preferably a tubular heat exchanger, at temperatures in the range of 135 to 150°C for times in the range of 2 to 30 seconds, preferably at temperatures in the range of 140 to 145°C for times in the range of 5 to 15 seconds. Petition 870250088279, dated 09 / 29 / 2025, page 18 / 59 12 / 33

[0053] In one embodiment, the formulation and processing conditions are substantially similar to those used to manufacture the Evap D variant as described herein, except that the pH is adjusted to about pH 6.4 or the pH is adjusted to about pH 6.8.

[0054] In one embodiment, the method does not include any drying step, in particular, spray drying of the emulsion into a powder.

[0055] In one embodiment, the dispersion has a ratio of micellar casein to whey protein between 20:80 and 80:20, preferably 50:50 to 70:30, most preferably around 60:40 after step (a).

[0056] In one embodiment, the dispersion has a water content of 70 to 90% by weight after step (a).

[0057] In one embodiment, the dispersion comprises between 1 and 5%, by weight, preferably 2 to 4%, by weight, of milk protein after step (a).

[0058] In one embodiment, the dispersion comprises, after step (b), between 0.002 and 0.3% by weight of mineral salts, for example, between 0.03 and 0.3% by weight of sodium chloride and / or between 0.002 and 0.02% by weight of calcium chloride.

[0059] In one embodiment, the dispersion, after step (a) or step (b), comprises less than 8% by weight, preferably less than 7% by weight, more preferably less than 5% by weight, even more preferably less than 3% by weight of carbohydrates, in particular lactose. In another embodiment, the dispersion, after step (a) or step (b), comprises more than 0.05% by weight, preferably more than 0.1% by weight, more preferably more than 0.3% by weight, even more preferably more than 0.5% by weight, even more preferably more than 1% by weight of carbohydrates, in particular lactose. Petition 870250088279, dated 09 / 29 / 2025, page 19 / 59 13 / 33

[0060] In one embodiment, skimmed milk powder or milk protein concentrate or micellar casein contributes between 50 and 90%, by weight, of the milk protein in the dispersion, preferably 60 to 80%, and whey protein isolate contributes between 10 and 50%, by weight, of the milk protein in the dispersion, preferably 20 to 40%.

[0061] In one embodiment, the milk protein concentrate comprises more than 40%, by weight, of the protein.

[0062] In one embodiment, skimmed milk powder comprises between 32 and 37% protein by weight.

[0063] In one embodiment, skimmed milk powder is low or medium temperature skimmed milk powder, preferably low temperature skimmed milk powder.

[0064] In one embodiment, food additives are stabilizers, thickeners, gelling agents and pH control agents, or combinations thereof.

[0065] In one embodiment, the food additives are selected from carrageenan, guar gum, locust bean gum and xanthan gum.

[0066] In one embodiment, food additives are different from mineral salts, milk protein and / or fat.

[0067] In one embodiment, food additives are coloring and flavoring agents or combinations thereof.

[0068] In one embodiment, the fat is anhydrous milk fat.

[0069] In one embodiment, anhydrous milk fat comprises 0.2% water or less by weight.

[0070] In one embodiment, said dispersion is free of hydrocolloid, in particular, free of hydrocolloid selected from the list consisting of carrageenan, guar gum, locust bean gum, xanthan gum, microcrystalline cellulose, carboxymethylcellulose, carrageenan, Petition 870250088279, dated 09 / 29 / 2025, p. 20 / 59 14 / 33 gelatin, pectin, starch and a mixture thereof.

[0071] In one embodiment, the emulsion has the same characteristics as the emulsion described above.

[0072] The invention further relates to a low-fat dairy cream product produced by a method according to the invention.

[0073] The invention further relates to the use of a low-fat dairy cream product according to the invention in hot or cold end-use applications. Definitions

[0074] When a product or emulsion is described here in terms of % by weight, this means a mixture of the ingredients on a wet basis, unless otherwise indicated.

[0075] As used herein, the term "about" is understood to refer to numbers within a range of numerals, for example, the range from -30% to +30% of the reference number, from -20% to +20% of the reference number, or from -10% to +10% of the reference number, or from -5% to +5% of the reference number, or from -1% to +1% of the reference number. All numerical ranges of the present invention should be understood to include all whole, fractional or non-fractional numbers contained in the range.

[0076] As used herein, an isolated protein comprises at least 70% protein by weight, more preferably at least 80% protein by weight, or about 87% protein by weight, or about 91.5% protein by weight.

[0077] Those skilled in the art will understand that they may freely combine all the features of the present invention disclosed herein. In particular, the features described for the compositions of the present invention may be combined with the method or uses of the present invention, and vice versa. Additionally, the features Petition 870250088279, dated 09 / 29 / 2025, page 21 / 59 15 / 33 described for different embodiments of the present invention may be combined. If known equivalents exist for the specific features, such equivalents are incorporated as if specifically referred to in this descriptive report.

[0078] Additional advantages and features of the present invention are evident from the figures and non-limiting examples. Examples Example 1 Raw materials used for the production of creams

[0079] The raw materials used for the production of creams include the following commercial products: low-heat skim milk powder (LH-SMP), medium-heat skim milk powder (MH-SMP), as described in Table 1, whey protein isolate (WPI), anhydrous milk fat (AMF), sodium chloride (NaCl), calcium chloride dihydrate (CaCb), hydrochloric acid (HCl), sodium hydroxide (NaOH), potassium hydroxide (KOH), potassium bicarbonate (KHCO3), guar gum (GG), xanthan gum (XG). Table 1 shows the thermal classification of typical skimmed milk powders (SMPs) based on WPNI, the typical heat treatments used in their manufacture, their functional properties, and suggested applications.Whey protein is characterized by a low degree of denaturation in low-temperature SMP, hence its suitability for use in the present invention. Table 1: Thermal classification of SMPs based on the whey protein nitrogen index (WPNI, which is a measure of the nitrogen in denatured whey protein), typical heat treatments used in their manufacture, their functional properties and suggested applications (de Patel, Petition 870250088279, dated 09 / 29 / 2025, p. 22 / 59) 16 / 33 ma, Holroyd, Singh & Creamer, 2007) Thermal class WPNI (mg WPN^g-1 of powder) Typical pre-heat treatments Functional properties Applications or end uses Low temperature > 6.00 70°C / 15 s Solubility and lack of cooked flavor Recombined milk, cheese making, milk standardization Medium temperature 4.51 to 5.99 85°C / 60 s Emulsification, Ice cream, Medium to high temperature 1.51 to 4.50 90 to 105°C / 30 s Foaming, water absorption, viscosity Chocolate confectionery High temperature < 1.50 90°C / 5 min Heat stability, water binding, gelation, Recombined evaporated milk, Or Stable to < 1.50 120°C / 1 to 2 min > 120°C / 4 min Water absorption Sweetened condensed milk, baking high temperature heat Example 2 Production of Low-Fat Cream Variants

[0080] Several variants of a low-fat cream were produced. These included a No Evap variant in which heat-induced aggregation was performed on the product having the target concentration of protein (3.5% by weight), fat (10% by weight) and mineral salts (0.175% by weight of NaCl, Petition 870250088279, dated 09 / 29 / 2025, page 23 / 59 17 / 33 0.007% by weight of CaCb). Several variants (A to G) of Evap cream were produced, in which heat-induced aggregation was performed on a product having a lower concentration of protein (1.75% by weight), fat (5% by weight), and mineral salts (0.088 to 0.044% by weight of NaCl, 0.004% by weight of CaCb) than a target concentration and which was concentrated by evaporation to a TS >20% by weight (concentration >2x) before UHT treatment. The variants differed in (i) the type of UHT treatment (direct vs. indirect steam injection); (ii) the pH adjustment before UHT treatment; (iii) the final TS (>20% by weight); (iv) the initial NaCl concentration (0.088 vs. 0.044% by weight); (v) the type of SMP used (low temperature vs. medium temperature); (vi) the type of heat treatment used to promote protein aggregation (direct steam injection vs. indirect); and (vii) the presence of food additives (GG and XG).

[0081] Details on the formulation and processing conditions used to produce the different variants are shown in Table 2. Table 2: Formulation and processing conditions used to produce the creams. The No Evap variant and variants A to G had (i) an MC:WP ratio of 60:40; and (ii) pH = 6.0. Test ID: Milk protein; (%, by weight) NaCl (%, by weight) CaCl2 (%, by weight) Fat (%, by weight) Guar gum (%, by weight) Xanthan gum (%, by weight) Heat-induced aggregation UHT treatment Without Evaporation 3.5 0.175 0.007 10.0 - - 85°C x 90s 143°C x 8s Evaporation A1 1.75 0.088 0.004 5.0 - - 85°C x 90s 143°C x 8s Evaporation B2 1.75 0.088 0.004 5.0 - - 85°C x 90s 139°C x 8s 3'4 Evaporation C2 1.75 0.088 0.004 5.0 - - 85°C x 90s 143°C x 8 s4 Petition 870250088279, dated 09 / 29 / 2025, page 24 / 59 18 / 33 Test ID: Milk protein; (%, by weight) NaCl (%, by weight) CaCl2 (%, by weight) Fat (%, by weight) Guar gum (%, by weight) Xanthan gum (%, by weight) Heat-induced aggregation UHT treatment Evap D2 1.75 0.044 0.004 5.0 - - 85°C x 90s 143°C x 8s4 Evap E2 1.755 0.044 0.004 5.0 - - 85°C x 90s 143°C x 8s4 Evap F2 1.75 0.044 0.004 5.0 - - 85°C x 90s6 143°C x 8s4 Evap G2 1.75 0.044 0.004 5.0 0.1 0.1 85°C x 90s 143°C x 8s4 MC = micellar casein; WP = whey protein

[0082] The concentration of micellar casein in the final product is based on the concentration of added skimmed milk powder, because micellar casein is entirely derived from skimmed milk powder. The amount of whey protein is the sum of the whey protein from skimmed milk powder (which contains approximately 20% whey protein and 80% micellar casein) and the whey protein isolate. 1. The product was 2x concentrated by evaporation (~20% by weight of TS) after heat-induced aggregation (Evap A). ​​2. The product was evaporated to a TS >20% by weight after heat-induced aggregation (Evap B to G). 3. Indirect UHT treatment (Evap B). 4. With and without pH adjustment to 6.8 and 6.4 before UHT treatment (Evap B to G). 5. Low-temperature SMP was replaced by medium-temperature SMP (Evap E). 6. Indirect heat treatment (Evap F).

[0083] The processing steps involved in the production of the Evaporated and Evaporated A to G variants are reported in Figure 1 and in Petition 870250088279, dated 09 / 29 / 2025, page 25 / 59 19 / 33 Figure 2.

[0084] For protein hydration, LH-SMP (or MH-SMP) and WPI were dispersed in RO water heated to 55°C in a Scanima high-shear mixer (Tetra Pak, Lund, Sweden) at the concentration required to achieve a micellar casein (MC) to whey protein (WP) ratio of 60:40. The protein dispersion was maintained under moderate shear conditions for 1 hour to promote complete hydration of the milk protein ingredients. When food additives (gellan gum and xanthan gum) were present in the recipe, they were first dry-mixed with a portion of SMP and then added to the Scanima high-shear mixer.

[0085] NaCl and CaCb were added to the protein dispersion, which was maintained under moderate shear conditions for a further 15 minutes. The dispersion was then transferred to a Visco Jet mobile tank equipped with a stirrer (Visco Jet GmbH, Koblenz, Germany).

[0086] The pH of the dispersion was adjusted to 5.8 at 55°C (6.0 at 20°C) using 1 M HCl.

[0087] AMF was added to the dispersion, which was then standardized by adding RO water to achieve a final batch size of 400 kg. The product was kept under high shear conditions for 5 min to promote pre-homogenization.

[0088] The product was homogenized using an Alfa Laval SHL 20 in-line homogenizer (Alfa Laval AB, Lund, Sweden) with first and second stage pressures of 250 and 50 bar, respectively.

[0089] To promote protein aggregation, the emulsion was heat-treated at 85°C for 90 s by direct steam injection using a Scheffers tubular heat exchanger (Tetra Pak, Lund, Sweden) Petition 870250088279, dated 09 / 29 / 2025, page 26 / 59 20 / 33 operating at a flow rate of 600 l h-1. When protein aggregation was promoted through indirect heat treatment, a Scheffers plate heat exchanger (Tetra Pak, Lund, Sweden) operating at a flow rate of 600 l h-1 was used. After heat treatment, the emulsion was redispersed using an in-line YTRON Z mixer (YTRON Process Technology GmbH & Co KG, Bad Endorf, Germany) operating at a rotation speed of 1100 rpm. After heat treatment, the emulsion was cooled to 10°C, and the system was redispersed using an HKD-10 VHVX Ultra-Turrax (IKA, Staufen im Breisgau, Germany) operating at a rotation speed of 5500 rpm.

[0090] For evaporation, the Evap variants were concentrated using an in-line Scheffers falling film evaporator (Tetra Pak, Lund, Sweden) to a TS >20% by weight (concentration >2x) and collected in a tank. The Non-Evap variant was not concentrated after heat-induced aggregation.

[0091] The pH of the concentrated product was adjusted to 6.8 and 6.4 using NaOH, KOH, or KHCO3 solutions to prevent coagulation of the product during UHT treatment (a reduction in pH to ~5.8 was observed after evaporation, which led to coagulation during UHT treatment). The pH of the No Evap variant was not adjusted before UHT.

[0092] For UHT treatment, the product was sterilized by direct steam injection at 143°C for 8 s using an APV T4 tubular UHT apparatus (SPX Flow, Inc, Charlotte, NC, USA) operating at a flow rate of 180 l-1e with a rapid cooling temperature of 80°C. Example 3 Physicochemical characterization of creams

[0093] The total solids (TS) of the creams after the different processing steps were determined by drying the Petition 870250088279, dated 09 / 29 / 2025, page 27 / 59 21 / 33 samples were heated in a Heraeus T6060 oven (Thermo Scientific, Waltham, MA, USA) at 102°C for 4 h. The pH of the creams after the different processing steps was measured at 25°C using a SevenCompact benchtop pH / ion meter (Mettler Toledo, Columbus, OH, USA). The particle size distribution (PSD) of the creams after the different processing steps was determined by static light scattering using a Mastersizer 3000 (Malvern Instruments, Malvern, Worcestershire, UK) comprising a reversed Fourier lens with an effective confocal length of 300 mm, a red He-Ne light source (633 nm), and a blue LED light source (470 nm). Refractive indices of 1.47 and 1.33, respectively, were selected for particles and dispersants. Samples were added by drop to the Hydro SM sample dispersion unit containing Milli-Q water until a laser obscuration of 10% (± 0.5%) was achieved.The results were calculated using Mie theory and presented as D[4,3] (volume-weighted mean particle diameter) and D[3,2] (surface-weighted mean particle diameter).

[0094] The microstructure of the creams after the different processing steps was analyzed using an LSM 710 laser scanning confocal microscope adapted with an Airyscan detector (Carl Zeiss, Oberkochen, Germany). Proteins and lipids were fluorescently labeled by adding 10 μl of 1% Fast Green FCF (Sigma-Aldrich, Saint Louis, MO, USA) in Milli-Q water and 10 μl of 2.5% Nile Red (Sigma-Aldrich, Saint Louis, MO, USA) in ethanol, respectively, to 1 ml of heat-treated sample. The fluorescently labeled samples (100 μl) were placed inside a 1 mm deep plastic chamber, closed by a glass coverslip to prevent compression and drying artifacts. Protein imaging was performed at a wavelength Petition 870250088279, dated 09 / 29 / 2025, page 28 / 59 22 / 33 excitation wavelength of 633 nm and an emission wavelength of 645 nm (long-pass filter), while lipid imaging was performed at an excitation wavelength of 488 nm and an emission wavelength of 570 to 620 nm (band-pass filter). Image capture and processing were performed using Zen 2.1 software (Carl Zeiss, Oberkochen, Germany).

[0095] Viscosity measurements of the creams after the different processing steps were performed using a HAAKE RheoStress 6000 rheometer (Thermo Scientific, Waltham, MA, USA) using a plate-on-plate geometry with a 1 mm measuring gap. A Peltier plate was used to maintain the temperature at 25°C during the measurement. Samples (3 ml) were sheared from 0 to 300 s⁻¹ in 180 s, and the apparent viscosity of the samples was recorded at 1.5 s intervals. The results are presented as the apparent viscosity values ​​recorded at 10 s⁻¹ (close to the oral shear rate during chewing). Example 4 Influence of evaporation prior to UHT treatment

[0096] The parameters of TS, pH, particle size (D[4,3] and D[3,2]) and viscosity of the creams or culinary creams (CCs) after the different processing steps (homogenization, heat-induced aggregation, evaporation and UHT treatment) are reported in Table 3. It was surprising to observe that, after heat-induced aggregation of the Evap A variant, larger protein aggregates were generated compared to the Non-Evap variant (D[4,3] = 41.0 vs 28.7 μm), as confirmed by CLSM (Figure 3). Based on internally developed knowledge, the greater the volume occupied per unit / dry mass of aggregate (i.e., the lower the aggregate density), the higher the thickening power of the aggregates, thus resulting in a higher viscosity of the system. Petition 870250088279, dated 09 / 29 / 2025, page 29 / 59 23 / 33 theme (results not shown). In this specific case, this was not observed due to the fact that the Evap A variant had a 50% lower TS compared to the Non-Evap variant when the heat treatment was performed. However, the viscosity of Evap A increased exponentially after the evaporation step, and it was considerably higher compared to that of the Non-Evap variant after the heat treatment (287 vs 45.8 mPa.s), despite the fact that the TS and the macro and micronutrient composition of the two CCs were practically the same at this stage. Evaporation promoted the generation of a system characterized by a homogeneous distribution (Figure 3) with a D[4,3] <10 pm. The viscosity of liquid and semi-liquid food systems based on protein aggregates may be directly correlated not only with TS, particle size, microstructure, and degree of aggregation, but also with DTP.In other words, for a similar TS, particle size, microstructure, and degree of aggregation, the narrower the DTP, the higher the viscosity. Table 3: TS, pH, particle size (ΡΓ4.31 and D[3,21) and viscosity (na 10 s~1) parameters of the creams after the different processing steps. Variant Parameter Homogenization Heat-induced aggregation Evaporation UHT treatment No Evap TS 20.3 19.6 - 19.4 pH 6.07 6.09 - 6.14 D[4,3] (pm) 0.84 28.7 - 3.08 D[3,2] (pm) 0.59 11.5 - 1.51 η a 10 s'1 (mPa.s) 2.88 45.8 - 2.93 Evap A TS 10.0 9.60 20.2 20.0 pH 6.16 6.19 6.07 6.04 Petition 870250088279, dated 09 / 29 / 2025, page 30 / 59 24 / 33 Variant Parameter Homogenization Heat-induced aggregation Evaporation UHT treatment D[4,3] (pm) 1.39 41.0 8.14 3.90 D[3,2] (pm) 0.65 11.3 4.34 2.09 η at 10 s⁻¹ (mPa.s) 1.89 10.4 287 4.19 Evap B (without pH adjustment before UHT) TS - - 23.0 Coagulation pH - 6.04 5.81 D[4,3] (pm) - 36.8 7.99 D[3,2] (pm) - 9.97 5.73 η at 10 s⁻¹ (mPa.s) - 23.6 814 Evap B (pH adjusted to 6.8 before UHT) TS - - 23.0 Coagulation pH - 6.04 5.81 D[4.3] (pm) - 36.8 7.99 D[3.2] (pm) - 9.97 5.73 η at 10 s⁻¹ (mPa.s) - 23.6 814 Evap C (pH adjusted to 6.8 before UHT) TS 9.21 8.87 24.1 24.3 pH 6.16 6.17 5.87 6.73 D[4.3] (pm) 0.76 22.5 9.53 26.8 D[3.2] (pm) 0.49 7.56 4.54 4.49 η at 10 s⁻¹ (mPa.s) 0.92 23.2 1277 183 Evap C (pH adjusted to 6.4 before UHT) TS 9.21 8.87 24.1 24.3 pH 6.16 6.17 5.87 6.36 D[4,3] (pm) 0.76 22.5 9.53 12.9 D[3,2] (pm) 0.49 7.56 4.54 4.73 η a 10 s'1 (mPa.s) 0.92 23.2 1277 419 Evap D (pH adjusted for TS) 9.00 8.70 26.4 26.5 pH 6.05 6.07 5.79 6.70 D[4,3] (pm) 4.33 24.3 8.82 26.8 Petition 870250088279, dated 09 / 29 / 2025, p. 31 / 59 25 / 33 Variant Parameter Homogenization Heat-induced aggregation Evaporation UHT treatment 6.8 before UHT) D[3.2] (pm) 0.57 8.05 4.27 4.94 η at 10 s⁻¹ (mPa.s) 2.04 8.87 1130 440 Evap D (pH adjusted to 6.4 before UHT) TS 9.00 8.70 26.4 25.8 PH 6.05 6.07 5.79 6.29 D[4.3] (pm) 4.33 24.3 8.82 24.3 D[3.2] (pm) 0.57 8.05 4.27 6.02 η at 10 s⁻¹ (mPa.s) 2.04 8.87 1130 683 Evap E (pH adjusted to 6.8 before UHT) TS 9.30 9.10 27.8 27.0 pH 5.97 6.02 5.75 6.75 D[4.3] (pm) 3.82 29.2 7.33 63.8 D[3.2] (pm) 0.78 8.77 3.51 6.73 η a 10 s'1 (mPa.s) 4.80 24.2 862 689 Evap E (pH adjusted to 6.4 before UHT) TS 9.30 9.10 27.8 27.0 pH 5.97 6.02 5.75 6.34 D[4.3] (pm) 3.82 29.2 7.33 73.5 D[3.2] (pm) 0.78 8.77 3.51 8.17 η at 10 s⁻¹ (mPa.s) 4.80 24.2 862 1013 Evap F (pH adjusted to 6.8 before UHT) TS 9.10 7.10 25.5 26.3 PH 6.02 5.98 5.76 6.70 D[4.3] (pm) 13.6 97.1 8.94 6.86 D[3.2] (pm) 3.13 1.39 4.30 2.98 η at 10 s⁻¹ (mPa.s)s) 3.50 88.5 127 56.8 Evap F (pH adjusted for TS) 9.10 7.10 25.5 26.4 pH 6.02 5.98 5.76 6.33 D[4.3] (pm) 13.6 97.1 8.94 11.7. Petition 870250088279, dated 09 / 29 / 2025, page 32 / 59 26 / 33 Variant Parameter Homogenization Heat-induced aggregation Evaporation UHT treatment 6.4 before UHT) D[3.2] (pm) 3.13 1.39 4.30 4.63 η at 10 s⁻¹ (mPa.s) 3.50 88.5 127 65.1 Evap G (pH adjusted to 6.8 before UHT) TS 9.30 9.10 22.1 22.1 PH 6.00 6.02 5.86 6.71 D[4.3] (pm) 7.27 39.1 10.2 21.8 D[3.2] (pm) 5.95 9.45 4.30 5.30 η at 10 s⁻¹ (mPa.s) 211 296 5191 4630 Evap G (pH adjusted to 6.4 before direct UHT) TS 9.30 9.10 22.1 22.1 pH 6.00 6.02 5.86 6.31 D[4.3] (pm) 7.27 39.1 10.2 40.9 D[3.2] (pm) 5.95 9.45 4.30 7.75 η a 10 s'1 (mPa.s) 211 296 5191 4871 Example 5 Influence of pH adjustment prior to indirect UHT treatment.

[0097] Neither the Non-Evap nor Evap A variants withstood UHT treatment, resulting, in both cases, in a decrease in viscosity and particle size and in the partial release of oil droplets previously incorporated into the protein aggregate matrix (Figure 3), which together represented a complete loss of texture. It was initially considered that this result was due to the sudden cooling and vaporization of the product that occur in the blast chiller after DSI, which may have caused the aggregate to break down. It was therefore decided to investigate the impact of (i) increasing the blast chilling temperature from 80 to 95°C aiming to reduce ΔT with DSI, which should have a lower impact on the properties Petition 870250088279, dated 09 / 29 / 2025, page 33 / 59 27 / 33 of the protein aggregates; and (ii) remove the potential problem of rapid cooling by sterilizing the product through indirect UHT treatment. However, an increase in the rapid cooling temperature again resulted in loss of texture and even greater graininess compared to the Evap A variant (results not shown). Furthermore, indirect UHT (139°C x 8 s) also did not have the desired effect, as it caused coagulation of the product (Evap B). Surprisingly, during testing, it was observed that the product pH decreased by ~0.2 units after evaporation, i.e., from ~6.0 to ~5.8, which may have promoted further aggregation of protein-based particles during UHT, thus resulting in coagulation.It was then decided to increase its pH to 6.8 using a NaOH solution after the evaporation step, in order to increase the degree of electrostatic repulsion between the particles, but once again coagulation of the product occurred during indirect UHT. It is important to highlight that, for this set of tests and for those discussed hereafter, the target TS of the product after evaporation was increased by ~20% by weight (2x concentration) to higher values, since this provided a large increase in viscosity which was associated with a considerably higher creaminess. Example 6. Influence of pH adjustment prior to direct UHT treatment.

[0098] Adjusting the product pH to 6.8 after evaporation proved to be an effective way to partially preserve the thickening power of the protein aggregates when sterilization was performed via DSI (Evap C). In this case, UHT treatment promoted an increase in D[4,3] to >20 μm, and while viscosity decreased from >1200 mPa.s to 400 mPa.s, the aggregate structure was maintained (Figure 5) and the product was described as thick and with a mouth-coating by a sensory examination panel (n = Petition 870250088279, dated 09 / 29 / 2025, page 34 / 59 28 / 33 10) Viscosity loss was lower (>400 mPa.s) when the pH was adjusted to 6.4 before UHT treatment, but this resulted in a higher degree of graininess, which can be attributed to the higher density of the particles formed due to the lower degree of electrostatic repulsion (Figure 5). It should also be noted here that different alkalis were tested to adjust the pH of the CCs after evaporation, including KOH and KHCO3. No major differences were observed in either the physicochemical properties (results not shown) or the taste and mouthfeel between the CCs whose pH was adjusted using NaOH or KOH, while those whose pH was adjusted using KHCO3 were perceived as having considerably lower creaminess, a higher degree of graininess, and undesirable sulfur notes. For the tests discussed below, NaOH was therefore used to adjust the pH of the CCs before UHT treatment. Example 7 Influence of salt concentration

[0099] Regardless of the pH to which the CCs were adjusted after evaporation, they were, in most cases, perceived as salty by an internal sensory examination panel (n = 10). Surprisingly, a 50% reduction in NaCl concentration (Evap D) did not have a significant impact on the physicochemical properties (Table 3 and Figure 4) and microstructure (Figure 5) of the aggregates formed, while providing a considerable decrease in the perceived salinity of the CCs. This lower NaCl concentration was therefore selected for the following tests. The higher viscosity values ​​obtained for the Evap D variant (440 to 683 mPa.s) compared to Evap C are likely linked to the fact that the TS of the former after evaporation was slightly higher (~26 vs 24%). When dealing with protein aggregate-based systems Petition 870250088279, dated 09 / 29 / 2025, page 35 / 59 29 / 33 studies have found that once the ideal TS has been reached (TS at which viscosity increases exponentially), even small changes in TS can, in fact, have a significant impact on viscosity. Example 8 Influence of LH-SMP substitution by MH-SMP

[00100] The possibility of replacing LH-SMP with MHSMP (Evap E) was evaluated. No major differences in particle size were observed after heat-induced aggregation and evaporation compared to Evap D. However, the product had to be concentrated to a TS of ~26 to 27% to obtain the creamy mouthfeel that, when using LH-SMP, could already have been achieved at a TS of ~20%. After UHT treatment, CCs characterized by a relatively high D[4,3] of 63.8 to 73.5 μm, a polydisperse distribution, and the presence of free oil (Figure 5) were obtained. Although the viscosity of these CCs was relatively high (689 to 1013 mPa.s), probably due to the presence of some relatively large particles, they were described as textureless and characterized by a high degree of granularity by an internal sensory examination panel (n = 10).Therefore, LH-SMP cannot be replaced by MH-SMP in the manufacture of such low-fat dairy CCs, particularly at the low fat concentration tested and in the absence of food additives. Example 9 Influence of direct versus indirect heat-induced protein aggregation change

[00101] After indirect heat treatment (Evap F), DTP was much more extensive compared to CCs where protein aggregation was promoted via DSI, with the product being characterized by the coexistence of some relatively large aggregates. Petition 870250088279, dated 09 / 29 / 2025, page 36 / 59 30 / 33 (D[4,3] = 97.1 μm) and fine particles (D[3,2] = 1.39 μm). Although the average particle size after evaporation was not different from that of the Evap D variant (i.e., recipe and process were the same, except for heat-induced protein aggregation), the viscosity was considerably lower (127 vs 1130 mPa.s) despite a TS of ~25%. UHT treatment caused a further decrease in the viscosity of this product (~60 mPa.s), which was described as being very liquid, as well as powdery and astringent by an internal sensory examination panel (n = 10), despite the relatively small average particle size (D[4,3] = 6.86 to 11.7 μm). Example 10 Influence of food additives

[00102] Selected food additives, namely GG (0.1% by weight) and XG (0.1% by weight), were added with the aim of investigating their impact on the physicochemical properties of the CCs and whether synergies could occur with the thickening power of the protein aggregates (Evap G). The viscosity of the CCs containing food additives was already relatively high after homogenization (211 mPa.s) and it did not increase considerably after heat-induced aggregation (296 mPa.s), although the latter promoted a significant increase in particle size, i.e., from 7.27 to 39.1 μm (D[4,3]). After evaporation, a DTP similar to Evap D (i.e., identical recipe and process, the only difference being the absence of food additives) was obtained (Figure 4), but the viscosity of this product was >5000 mPa.s, and did not decrease significantly after UHT treatment (4630 to 4871 mPa.s).These CCs consisted of aggregates (Figure 5) with a D[4,3] value close to that measured for the Evap D variant when the pH was adjusted to 6.8 before UHT treatment (21.8 vs 26.8 μm), which doubled upon adjusting the pH to 6.4 (40.9 μm). Petition 870250088279, dated 09 / 29 / 2025, page 37 / 59 31 / 33

[00103] When compared with a commercial reference (commercial cream 1, 17% fat by weight, 0.45% food additives by weight, including carrageenan, guar gum, locust bean gum and xanthan gum), the viscosity of the CCs containing food additives was almost 5 times higher (Table 4), despite the lower fat concentration (~12 vs 17% by weight). Both variants Evap D and Evap G were tasted and compared with commercial cream 1 by an internal sensory examination panel (n = 10), and while the former was considered to have a similar creamy mouthfeel to the reference, despite the lower fat concentration and the absence of food additives, the latter (i.e., CC containing food additives) was the preferred choice unanimously. Table 4: TS, pH, particle size (ΡΓ4.31 and D[3,21) and viscosity (na 10 s~1) parameters of commercial cream 1. Parameter Final Product Commercial Cream 1 TS 24.5 PH 6.66 D[4,3] (pm) 0.95 D[3,2] (pm) 0.63 η a 10 s'1 (mPa.s) 1184 Example 11 Performance evaluation of low-fat dairy creams in end-use applications.

[00104] The performance of low-fat dairy CCs Evap D and Evap G was evaluated and compared with that of commercial products, all of which were characterized by a higher fat concentration and the presence of food additives, including commercial cream 1 (17% fat by weight), commercial cream 2 (18% fat by weight) and commercial cream 3 (27% fat by weight). Petition 870250088279, dated 09 / 29 / 2025, page 38 / 59 32 / 33 by weight, of fat). The ingredient list for commercial dairy creams is shown in Table 5. Two different end-use applications were chosen, namely a beef stroganoff and a fruit salad, which represent typical examples of hot and cold dishes where the performance of the CC plays a key role in consumer taste.

[00105] The performance of the Evap D variant (i.e., ~13% fat by weight, without food additives) was described by an internal sensory review panel (n = 10) as being comparable to that of commercial products in both applications, where the creams provided a smooth and creamy mouthfeel. Furthermore, beef stroganoff based on Evap D was generally preferred to that based on commercial cream 3, despite the lower fat concentration and absence of food additives. This indicates that, in this specific application, the Evap D variant withstood heat treatment better than a commercial reference with twice the fat concentration and containing food additives.

[00106] The perception of creaminess was further increased in the beef stroganoff and fruit salad prototypes when the Evap G variant (~12% fat by weight, containing food additives) was used, as confirmed by the internal sensory examination panel, demonstrating the synergistic effect of milk protein aggregates and food additives not only on the physicochemical properties of the creams, but also on their functionality in end-use applications. Petition 870250088279, dated 09 / 29 / 2025, pp. 39 / 59 33 / 33 Table 5: List of ingredients of commercial creams used as references during the performance evaluation of the creams in end-use applications. Commercial Cream 1 (17% fat by weight) Commercial Cream 2 (18% fat by weight) Commercial Cream 3 (27% fat by weight) List of ingredients • Anhydrous milk fat • Milk • Sweetened whey powder • Carrageenan • Guar gum • Locust bean gum • Xanthan gum • Disodium phosphate • Trisodium citrate • Anhydrous milk fat • Milk • Milk protein concentrate • Carrageenan • Xanthan gum • Disodium phosphate • Trisodium citrate • Anhydrous milk fat • Skimmed milk powder • Distilled monoglycerides • Soy lecithin • Sodium alginate • Natural flavors • Beta-carotene Petition 870250088279, dated 09 / 29 / 2025, pp. 40 / 59

Claims

1. Low-fat dairy cream product, characterized by being an emulsion having (a) between 1 and 5% by weight, preferably 2 to 4% by weight, of milk protein; (b) between 5 and 20% by weight, preferably 10 to 18% by weight, of fat; (c) between 0.002 and 0.3% by weight of mineral salts, for example, between 0.03 and 0.3% by weight of sodium chloride and / or between 0.002 and 0.02% by weight of calcium chloride; (d) optionally between 0.1 and 3% by weight of food additive, preferably hydrocolloid; and (e) between 70 and 90% by weight of water; whereby said milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein; and (ii) whey protein isolate.

2. Product according to claim 1, characterized in that skimmed milk powder or milk protein concentrate or micellar casein contributes between 50 and 90%, by weight, of the milk protein in the emulsion, preferably 60 to 80%, and that whey protein isolate contributes between 10 and 50%, by weight, of the milk protein in the emulsion, preferably 20 to 40%.

3. Product according to any one of claims 1 and 2, characterized in that the emulsion has a ratio between micellar casein and whey protein between 20:80 and 80:20, preferably around 60:

40.

4. Product, according to any one of claims 1 to 3, characterized in that the skimmed milk powder is low or medium temperature skimmed milk powder, preferably low temperature skimmed milk powder.

5. Product, according to any one of claims 1 to 4, characterized in that the food additives are selected from carrageenan, guar gum, locust bean gum and xanthan gum.

6. Product, according to any of the claims in Petition 870250088279, dated 09 / 29 / 2025, page 41 / 59 2 / 4 1 to 5, characterized in that said emulsion has a pH range between 6.0 and 8.0, preferably between 6.2 and 7.

4.

7. Product according to any one of claims 1 to 6, characterized in that said product has one or more of the following characteristics: a. total solids content between 10 and 30%, preferably between 15 and 30%; b. volume-weighted average particle diameter less than 100 microns, preferably less than 50 microns, as determined by static light scattering; c. viscosity between 100 and 6000 mPa.s, preferably between 400 and 6000 mPa.s, as determined by controlled shear stress rheometry at 10 s-1 and 25°C.

8. Method for manufacturing a low-fat dairy cream product, characterized in that said method comprises: a. forming a dispersion by shear mixing of water with (i) skimmed milk powder or milk protein concentrate or micellar casein and (ii) whey protein isolate to promote protein hydration; b. adding mineral salts, for example, sodium chloride and calcium chloride, and shear mixing of the dispersion to promote protein aggregation; c. optionally adding one or more stabilizers, thickeners, gelling agents and pH control agents, or combinations thereof, and shear mixing; d. adjusting the pH of the dispersion between 5.5 and 6.5, preferably between 5.8 and 6.2, to promote protein aggregation; e. Add anhydrous milk fat and emulsification, either by high-pressure homogenization or high-shear mixing. Petition 870250088279, dated 09 / 29 / 2025, page 1.42 / 59 3 / 4 ment, preferably by high-pressure homogenization, to form an emulsion; f. heat-induced protein addition to the emulsion, for example, by direct steam injection or indirect heat treatment, preferably by direct steam injection; g. evaporate the emulsion to achieve a concentration greater than 1.5 times; h. adjust the pH of the emulsion between 6.0 and 8.0, preferably between 6.2 and 7.4; i. ultrathermally treat the emulsion, for example, by direct steam injection or indirect heat treatment, preferably by direct steam injection.

9. Method according to claim 8, characterized in that the emulsion is evaporated to achieve a concentration greater than 2 times in step (g).

10. Method, according to any one of claims 8 and 9, characterized in that the D[3,2] of the emulsion after evaporation in step (g) is less than 6 microns.

11. Method, according to any one of claims 8 to 10, characterized in that the emulsion has a TS content after evaporation in step (g) of at least 20%, preferably between 20 and 30%, preferably between 23 and 27%, most preferably about 26%.

12. Method, according to any one of claims 8 to 11, characterized in that the emulsion has a TS content after evaporation in step (g) of about 20% when low temperature skimmed milk powder is mixed with shear in step a(i).

13. Method, according to any one of claims 8 to 12, characterized in that the pH is adjusted to about pH 6.8 in step (h) when sterilization is performed by direct heat treatment, for example, by direct steam injection.

14. Low-fat dairy cream product, characterized by being produced by a method as defined in any one of claims 8 to 13.

15. Use of a low-fat dairy cream product, as defined in claim 14, characterized by being intended for hot or cold end-use applications.

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