Low fat whippable liquid dairy cream composition

Abstract

The invention relates to a whippable liquid dairy cream composition containing 13-28 wt.% milk fat, said composition comprising: 35- 60 wt.% dairy cream, which dairy cream preferably has a milk fat content between 38-46 wt.% by weight of the dairy cream; 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; 0.1-0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80; 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150; 0.4-1.2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; 20-58 wt.% water, milk or mixtures thereof; and wherein the first, second, third and fourth emulsifier differ from each other, with weight percentages being based on total weight of the whippable liquid dairy cream composition.

Description

[0001] Low fat whippable liquid dairy cream composition

[0002] FIELD OF THE INVENTION

[0003] The invention relates to a low fat whippable liquid dairy cream composition, a method of making a low fat whippable liquid dairy cream composition, and a method for producing a low fat whipped dairy cream composition.

[0004] BACKGROUND TO THE INVENTION

[0005] Traditionally, whipped cream is made by whipping the milk fat fraction (cream) separated from whole milk. Conventional whipping cream contains around 30-40 wt.% milk fat.

[0006] When whipped, the relatively high fat level in the cream provides for good stability of the whipped cream, nice sharp edges of the cream blob (also sometimes referred to as cream dollop) and a full, creamy mouthfeel.

[0007] However, health concerns at consumers about the relatively high fat in the cream and relatively high caloric value urged the dairy industry to develop lower fat cream types, e.g. as low as 12-25 wt.% fat.

[0008] This, however, appeared to be challenging since lowering the fat content of the cream compromised the stability of the whipped cream, and furthermore had a deleterious effect on mouthfeel. To compensate for these technical and sensorial defects of reduced fat creams, gelatin (or an alternative thereof) may be added in relatively high amounts.

[0009] Spray cream from aerosol spray cans have a lower caloric value per volume than whipped cream, due to - typically - a higher overrun, usually of about 300% or more. However, not only is the firmness and form retention of known spray creams generally not as good as for whipped cream, also the need for propellant gasses, such as nitrous oxide or carbon dioxide, is a disadvantage, as these are greenhouse gasses.

[0010] The need exists therefor to provide a low fat whipping cream that is stable for a prolonged time after whipping, and still exhibits a full and creamy mouthfeel when consumed and of which the cream dollop has an attractive appearance, at least on par with full fat whipped cream. Furthermore, there should not be a need to use any greenhouse gas as propellant.

[0011] WO 2006 / 038807 discloses a low fat (10-20 wt%) dairy cream comprising 0.1 -2.0 wt% of a mono- and / or diglyceride containing at least one unsaturated fatty acid group and, preferably, an acetyl or lactyl group. This composition could be whipped to an overrun of 150%.

[0012] GB 2437239 discloses a low fat (up to 20%) whipping cream. The majority of fat is non-dairy lauric fat, while only a few percent of the fat originates from dairy cream. The whipping cream further comprises an emulsifier mix containing lactic acid ester, monoglycerides, diglycerides, sorbitan monostearate, and sodium stearyl lactylate. EP1226761 discloses a milk product that can be foamed by simple hand shaking, said product containing 0-30% fat and three emulsifiers (polyglycerolmonostearate, sorbitantristearate, and unsaturated monoglyceride), and a foam stabilizer.

[0013] SUMMARY OF THE INVENTION

[0014] It has now been found that the technical and sensorial properties of a low fat whippable cream could be improved significantly by incorporating in the low fat cream a certain mixture of emulsifiers. With the product of the invention, high overrun can be achieved without using a greenhouse gas as propellant. Furthermore, as no propellant is present, packaging can be reduced as well, which is desirable from a sustainability point of view as well.

[0015] Accordingly, in a first aspect, the invention relates to a whippable liquid dairy cream composition containing 13-28 wt.% milk fat, said composition comprising: a. 35-60 wt. % dairy cream, which dairy cream preferably has a milk fat content between 38-46 wt. % by weight of the dairy cream; b. 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1- 0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80; d. 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150; e. 0.4-1 .2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58 wt.% water, milk or mixtures thereof; wherein the first, second, third and fourth emulsifier differ from each other, with weight percentages being based on total weight of the whippable liquid dairy cream composition.

[0016] In a second aspect, the invention relates to a method of preparing a whippable liquid dairy cream composition, the method comprising: i. preparing a mixture of a. 35-60 wt. % dairy cream preferably with a fat content between 38 - 46 wt. % milk fat; b. 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1-0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40 - 80; d. 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85 - 150; e. 0.4-1 .2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; and f. 20-58 wt.% water, milk or mixtures thereof; wherein the first, second, third, and fourth emulsifier differ from each other, ii. heating the mixture obtained in step (i.), preferably using a UHT process; and iii. homogenizing the heated mixture, preferably by a two-step homogenization process resulting in the whippable liquid dairy cream composition; with the weight percentages being based on the total weight of said whippable liquid dairy cream composition.

[0017] In a third aspect, the invention relates to a method of preparing a whipped cream composition comprising the step of whipping said whippable liquid dairy cream, preferably to an overrun of 200-600%.

[0018] DETAILED DESCRIPTION

[0019] It has been found that when the low fat whippable liquid dairy cream composition according to the invention contains a low amount of specific emulsifiers, a good stability of the cream blob could be obtained. Furthermore, the cream blob has a good firmness and high overrun, and has also a very good and creamy mouthfeel, resembling that of full fat whipped cream.

[0020] These emulsifiers are characterized by their degree of unsaturation or saturation of their fatty acid chains, and in other cases by their ester derivatives.

[0021] The degree of unsaturation is defined by the so-called iodine value, which is well known in the art. The iodine value (IV) can be determined according to a gas chromatographic analysis as described in AOAC Cd 1c-85; ISO 3961 :2018.

[0022] Accordingly, the invention relates to a whippable liquid dairy cream composition containing 13-28 wt.% milk fat, said composition comprising: a. 35-60 wt. % dairy cream, which dairy cream preferably has a milk fat content between 38-46 wt. % by weight of the dairy cream; b. 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1-0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40 - 80; d. 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85 - 150; e. 0.4 -1 .2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58 wt.% water, milk or mixtures thereof; wherein the first, second, third and fourth emulsifier differ from each other, with weight percentages being based on total weight of the whippable liquid dairy cream composition.

[0023] Dairy cream is a term known in the art and relates to the liquid fat fraction separated from whole milk of mammals, preferably bovines, most preferably cows. Separation of the fat from the milk may be done with for example a centrifuge.

[0024] The first emulsifier present in the whippable liquid dairy composition in accordance with the invention is an emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10. Typically, said emulsifier is a mixture of monoglycerides of fatty acids and diglycerides of fatty acids. It is preferred that the first emulsifier has an iodine value of less than 8, more preferably less than 6, even more preferably less than 4, most preferably less than 3. Preferably, the first emulsifier comprises more than 90 wt.% monoglycerides of C16:0 and C18:0 fatty acids, based on the total weight of the fatty acids chains.

[0025] According to one embodiment, the first emulsifier is present in the whippable liquid dairy composition in an amount of 0.05-0.15 wt.%. Such concentrations combine good firmness and stability with low amounts of emulsifier. In another embodiment, the first emulsifier is present in the whippable liquid dairy composition in an amount of more than 0.15 wt.% up to 40 wt.%, more preferably 0.16-0.40 wt.%. The advantage of such higher amounts is a further improved firmness and stability.

[0026] The second emulsifier present in the whippable liquid dairy composition in accordance with the invention is an emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80. Typically, this second emulsifier is a mixture of monoglycerides of fatty acids and diglycerides of fatty acids. The second emulsifier preferably has an iodine value of 45-75, more preferably 50-70, most preferably 55-65. Preferably, the second emulsifier comprises 90 wt.% or more monoglycerides of fatty acids, based on total weight of the mono- and / or diglycerides of fatty acids.

[0027] The third emulsifier present in the whippable liquid dairy composition in accordance with the invention is an emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150. Typically, this third emulsifier is a mixture of monoglycerides of fatty acids and diglycerides of fatty acids. The third emulsifier preferably has an iodine value of 90-130, more preferably 95-120, most preferably 100-110. Preferably, the third emulsifier comprises 90 wt.% or more of monoglycerides of fatty acids, based on total weight of the mono- and / or diglycerides of fatty acids.

[0028] It was found that the wt. / wt. ratio between second emulsifier and third emulsifier had a particular positive effect on the properties of the whipped cream in terms of overrun, stability and mouthfeel. Hence, preferably, the wt. / wt. ratio between the second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80 and the third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150 in the whippable liquid dairy is 3:1-1 :3, more preferably 2.5: 1-1 :2.5, even more preferably between 2:1-1 :2, most preferably 2:1-1 :1.

[0029] In a preferred embodiment, the second emulsifier comprising mono- and diglycerides of fatty acids having an iodine value of 40-80 and the third emulsifier comprising mono- and diglycerides of fatty acids having an iodine value of 85-150 each comprise at least 90 wt.% monoglycerides of fatty acids, based on total weight of the mono- and / or diglycerides of fatty acids.

[0030] The fourth emulsifier present in the whippable liquid dairy composition in accordance with the invention is an emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof. Typically, this emulsifier is a mixture of lactic acid esters of monoglycerides of fatty acids and lactic acid esters of diglycerides of fatty acids; or a mixture of acetic acid esters of monoglycerides of fatty acids and acetic acid esters of diglycerides of fatty acids; or a combination of these two mixtures. Preferably, the fourth emulsifier is a lactic acid ester of mono- and / or diglycerides of fatty acids. It is further preferred that if the fourth emulsifier is a lactic acid ester of mono- and / or diglycerides of fatty acids, it comprises fatty acid chains wherein at least 95 wt.%, more preferably at least 97 wt.%, of these fatty acid chains is saturated, based on total weight of the fatty acid chains of the lactic acid ester of mono- and diglycerides. It is further preferred that if the fourth emulsifier is a lactic acid ester of mono- and / or diglycerides of fatty acids, its iodine value is lower than 4.

[0031] It is noted that the first, second, third, and fourth emulsifier in the whippable liquid dairy cream composition differ from each other.

[0032] It is furthermore preferred that the first, second and third emulsifier do not comprise a lactic acid ester of mono- and / or diglycerides of fatty acids, an acetic acid ester of mono- and / or diglycerides of fatty acids, or any mixture thereof. It was furthermore found that the presence of certain other emulsifiers negatively affected the performance of the low fat whippable liquid dairy cream composition, leading to insufficient firmness and a mouthfeel that was characterized as too soft, fluffy, and too quickly melting away in the mouth. This was particularly noticeable when a CITREM ester (citric acid ester of mono- and / or diglycerides of fatty acids) was used. Accordingly, preferably, the whippable liquid dairy cream composition according to the invention is devoid of citric acid ester of mono- and / or diglycerides of fatty acids. More preferably, the whippable liquid dairy cream composition is devoid of saturated CITREM and / or unsaturated CITREM.

[0033] Good results have been obtained with milk fat amounts around 20 wt.% in the whippable liquid cream composition. Accordingly, the whippable liquid dairy cream composition preferably comprises 15-25 wt.% milk fat, more preferably 18-22 wt.% milk fat, with the weight percentages being based on the total weight of the whippable liquid cream composition.

[0034] To optimize the taste of the whippable liquid dairy cream composition of the invention, sugars may be included. Accordingly, the whippable liquid dairy cream composition according to the invention preferably comprises at least one sugar selected from the group consisting of sucrose, lactose, glucose, fructose, and mixtures thereof. The at least one sugar is preferably present in the whippable cream composition in an amount of 0-10 wt.%, more preferably 1-9 wt.%, most preferably 2-8 wt.%, based on the total weight of the whippable liquid dairy cream composition.

[0035] A preferred sugar is sucrose.

[0036] Although less preferred, it is possible to replace the at least one sugar with at least one artificial sweetener, in which case said artificial sweetener is preferably selected from the group consisting of acesulfame potassium, advantame, aspartame, neotame, saccharin, sucralose, luo han guo, stevia, and mixtures thereof.

[0037] The whippable liquid dairy cream composition may further comprise at least one protein. It is therefore preferred that the whippable liquid dairy cream composition according to the invention comprises milk protein. The milk protein is preferably present in an amount of 0.5- 4.0 wt.%, more preferably 1.0-3.5 wt.%, based on the total weight of the whippable liquid dairy cream composition.

[0038] Furthermore, the whippable liquid cream composition according to the invention may comprise a stabilizer, such as a stabilizing polysaccharide. Particularly suitable is a stabilizing gum. Typically, a stabilizer is used if creaming up during storage is to be kept to a minimum or even prevented. Hence, in one embodiment the whippable liquid dairy cream composition according to the invention comprises a stabilizer selected from the group consisting of carrageenan, locust bean gum, xanthan gum, guar gum, alginate, and mixtures thereof. If present, the stabilizer content preferably lies in the range of 0.0005-4 wt.%, more preferably 0.001-1 wt.%, most preferably 0.005-0.1 wt.%, based on the total weight of the whippable liquid dairy cream composition. The skilled person will be able to determine a particularly suitable concentration dependent on the specific stabilizer used, on the basis of common general knowledge and the information provided herein. The preferred stabilizer is carrageenan. Preferably, carrageenan is present in an amount of 0.005-0.05 wt.%, based on the total weight of the whippable liquid dairy cream composition.

[0039] The whippable liquid dairy cream composition preferably has a solids content of between SO- 45 wt.%, more preferably 32-43 wt.%, most preferably 33-40 wt.%.

[0040] The whippable liquid dairy cream composition comprises 20-58 wt.%, preferably 22-56 wt.%, more preferably 28-55 wt.%, most preferably 30-50 wt.% of water, milk or mixtures thereof, preferably milk, more preferably skim milk.

[0041] In a second aspect, the invention relates to a method of preparing a whippable liquid dairy cream composition, the method comprising: i. preparing a mixture of a. 35-60 wt.% a dairy cream preferably with a fat content between 38-46 wt.% milk fat; b. 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1-0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80; d. 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150; e. 0.4-1 .2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; and f. 20-58 wt.% water, milk or mixtures thereof; wherein the first, second, third, and fourth emulsifier differ from each other; ii. heating the mixture obtained in step (i), preferably using a UHT process; and iii. homogenizing the heated mixture, preferably by a two-step homogenization process resulting in the whippable liquid dairy cream composition; with the weight percentages being based on the total weight of said whippable liquid dairy cream composition. To optimize the taste of the whippable liquid dairy cream composition of the invention, sugars may be included in the mixture of step (i). In that case preferably at least one sugar selected from the group consisting of sucrose, lactose, glucose, fructose, and mixtures thereof, is included in the mixture of step (i). The at least one sugar is in that case preferably present in an amount between 0-10 wt.%, more preferably 1-9 wt.%, most preferably 2-8 wt.%.

[0042] The whippable liquid dairy cream composition according to the invention may also comprise a stabilizer, in which case the stabilizer is preferably selected from the group consisting of carrageenan, locust bean gum, xanthan gum, guar gum, alginate, and mixtures thereof. Hence, the mixture of step (i) may further include a stabilizer. In that case, the stabilizer is preferably present in an amount of 0.0005-4 wt.%, more preferably 0.001-1 wt.%, most preferably 0.005- 0.1 wt.%. The preferred stabilizer is carrageenan. Preferably, carrageenan is present in an amount of 0.005-0.05 wt.%.

[0043] The skilled person will be able to prepare the mixture of step (i) using the conventional techniques known in the art. As the skilled person will know, it may be preferred to melt emulsifier(s) first, before mixing. In a preferred embodiment step (i) of the method comprises the following steps:

[0044] - mixing emulsifiers (b), (c), (d), and (e), and optionally sugars and / or stabilizer, with water, milk, or mixtures thereof, to obtain a first phase;

[0045] - providing dairy cream, optionally with sugars dissolved therein to obtain a second phase;

[0046] - mixing the first and second phase to obtain the mixture of step i.

[0047] If milk is used as component (f), the milk is preferably skim milk.

[0048] Heat step (ii) is preferably conducted as a UHT (ultra high temperature) process; a heating technique known in the art. The UHT process can be a direct or an indirect heating process; both direct and indirect heating resulting in good performance and quality.

[0049] The direct heating process is preferably a steam injection process, or a steam infusion process. The direct heating process is preferably carried out at a temperature of 135-150°C, more preferably 140-145°C. Preferably, the heating process is carried out for 1-8 seconds, more preferably 2-6 seconds, most preferably 3-5 seconds.

[0050] The indirect heating process is preferably performed in a plate heat exchanger. The indirect heating process is preferably carried out at a temperature of 130-150°C, more preferably 135- 140°C. Preferably, the heating process is carried out for 1-8 seconds, more preferably 2-6 seconds, most preferably 3-5 seconds.

[0051] Homogenization step (iii) can be carried out using conventional equipment and conditions. Preferably, the homogenization step (iii) is carried out as a two-step homogenization, wherein preferably the first step is carried out at a pressure of 60-150 bar, preferably 60-120 bar, more preferably 60-110 bar, and most preferably 60-100 bar, and the second step preferably at a pressure of 5-15 bar, preferably at a temperature of 70-80°C.

[0052] In a third aspect, the invention relates to a method of preparing a whipped cream composition comprising whipping the whippable liquid dairy composition, preferably to an overrun of 200- 600%, more preferably 300-500%, most preferably 350-500%.

[0053] The term “overrun” is defined by means of the following formula, denoted as formula A: Overrun = ( [ V x density I weight ] - 1 ) X 100%

[0054] Wherein V = volume of the recipient density = density of liquid composition (g / ml) weight = weight of the whipped / foamed composition in the recipient (g)

[0055] More information on how to determine overrun is set out in detail below in the experimental section.

[0056] Preferably, whipping can be done with any suitable whipping machine known in the art, for example with a static mixer (examples of such machines are Sanomat®, Mussana®, or Taylor whipped cream dispensers) or an industrial whipping machine equipped with a rotor / stator whipper, or a continuous whipper (e.g. a Trefa™ or Mondomix™ or the like).

[0057] In an embodiment, whipping may be done manually with a whisk or with a household mixer.

[0058] In a particular preferred embodiment, the whipping can be done using a cross-flow membrane machine. Such a most preferred machine is disclosed in WO 2022 / 066019.

[0059] EXAMPLES

[0060] Determination of overrun:

[0061] The overrun is the volume increase of a whipped or foamed composition (cream) vis-a-vis the liquid composition (cream). The overrun was determined by the relation between the density of the liquid and the density of the whipped / foamed composition. To measure the overrun, a recipient (cup) of 205 ml was filled with whipped / foamed composition. The composition was levelled with the upper rim of the recipient and the weight of the contents of the recipient is determined. A larger quantity of air in the whipped / foamed composition will lead to a lower density and thus a lower weight.

[0062] Overrun = (V x density / weight) - 1) X 100%

[0063] Where: V = volume of the recipient (205 ml) density = density of liquid composition (g / ml) weight = weight of the whipped / foamed composition in the recipient (g) E.g.: a weight of 95 g of whipped cream in a recipient of 205 ml and liquid cream with a density of = 0.995 g / ml

[0064] → ( ( 205 X 0.995 / 95) - 1) X 100 = 115%

[0065] Determination of firmness:

[0066] The firmness was measured using a Texture Analyser (Stable Micro Systems TA-XT Plus). This device inserts a cylinder (Perspex, 25mm diameter and 40 mm height) with a constant speed (1 mm / s) and distance (20 mm) into the product (whipped / foamed composition). The maximum force the machine must use to penetrate into the product measures the firmness of the product. The firmness of the whipped or foamed product is expressed in grams. The higher the value, the firmer the whipped or foamed product.

[0067] Form retention is the firmness of the whipped or foamed composition which was measured after a certain time at a certain temperature. In the examples, unless specified otherwise, the form retention was determined after 60 minutes at 4°C. Form retention may also be expressed as a percentage of remaining firmness compared to the firmness directly after whipping or foaming. Specific parameters to judge the quality of a whipped cream (visual blob).

[0068] Taste panel judgement criteria for the visual and sensorial parameters of whipped creams are as follows:

[0069] Angle of the edges:

[0070] Sharp edge: associated with a firm whipped cream which remains standing Blunt(soft) edge: associated with a weak, melted whipped cream Scale: 0 - 10 0 is very weak 10 is very sharp

[0071] Shine visual aspect:

[0072] Dry aspect: associated with matt and firm whipped cream

[0073] Glossy aspect: associated with watery texture

[0074] Scale: 0 - 10

[0075] 0 is very glossy

[0076] 10 is very dry

[0077] Example 1 : Preparation of a low fat, whippable liquid dairy composition according to the invention.

[0078] 0.2 kg emulsifier 2 (Dimodan® R-T ex DuPont Danisco / IFF, a mono- / diglyceride (E471) with an iodine value of approximately 60 and a total amount of monoglyceride of min 90%), 0.1 kg emulsifier 3 (Dimodan® UJ ex DuPont Danisco, a mono- / diglyceride (E471) with an iodine value of 105, consisting of 96% monoglycerides), and 0.8 kg emulsifier 4 (Admul™ GLP 2033 ex Kerry (E472b), a lactic acid ester of mono- / diglycerides of fatty acids (Lactem)), were melted au bain-marie until liquid. Emulsifier 2, 3 and 4 were dispersed in 44 kg cold (4°C) skim milk under fierce stirring with a Silverson mixer. Thereafter, 8 kg of sucrose, 0.01 kg of carrageenan and 0.1 kg emulsifier 1 (Myverol 18-04K, ex Kerry; a mono- / diglyceride (E471) with an iodine value of 3) were added and mixed in the skim milk with emulsifiers 2, 3 and 4. The resulting milk mixture was then carefully mixed with 47 kg cold (4°C) cream (43% fat) to form 100 kg of a pre-emulsion.

[0079] Subsequently, this milk / cream mixture was UHT treated using direct steam injection (143°C / 4 sec), after which the UHT treated cream / milk composition was homogenized in a two-stage homogenizer at 75°C and 85 / 10 bars. The resulting emulsion was then cooled directly to 4°C and transferred into a container. TABLE 1:

[0080] The cream composition was subsequently whipped with either a whipping machine as disclosed in WO 2022 / 066019 or a Taylor whipping machine. The resulting blobs were evaluated for their overrun, firmness (direct and after 1 hour), texture, angle of the edges, and shine. The results are summarized in Tables 5 and 6 below.

[0081] Comparative Examples A-D: Low fat, whippable liquid dairy composition with different emulsifier combinations With reference to Example 1, several foamable / whippable low fat cream (20% wt. fat) compositions were made as follows: emulsifiers were melted, emulsifiers, stabilizers, and sugar were mixed in either skim milk or water while mixing with a Silverson mixer, and the resulting mixture was poured in the dairy cream. The cream mixtures were sterilized (143°C, 4 sec) and subsequently homogenized in a two-stage homogenizer at 75°C and either 40 / 10 bars (Comparative Examples Aa, Ba, C), 85 / 10 bars (Examples Ab and Bb), or 95 / 10 bars (Example D), followed by cooling to 4°C. The exact compositions of these samples are summarized in Table 2.

[0082] The following citric acid esters of mono- and diglycerides were tested: - an unsaturated Grinsted Citrem LR 10 from Dupont, having an acid value of 20-40, a saponification value of 245-275, and a iodine value of about 65 (E472c) and

[0083] - a saturated Radiamuls 2932K, obtained from Oleon, having an acid value of 15-30, a saponification value of 255-275 and a iodine value of 3 or lower.

[0084] TABLE 2:

[0085] As shown in Tables 5 and 6, the cream compositions of especially Comparative Examples A, C, and D showed, when whipped with either a whipping machine as disclosed in WO 2022 / 066019 or a Taylor whipping machine, a much lower overrun as compared to the composition of Example 1. Furthermore, the direct firmness was below the minimum acceptable required firmness of 75 for both whipping methods. The blobs of Comparative Examples Aa, Ab, C, and D had a fluffy and too soft mouthfeel. The cream compositions of Comparative Examples Ba and Bb had a slightly higher overrun, more in the direction of Example 1 , but still lacking firmness which is noticeable in too little body, melting away quite rapidly in the mouth. Blobs of the whipped creams of these comparative examples were considered as glossy and less sharp.

[0086] Examples 2-6: Low fat, whippable liquid dairy compositions according to the invention Compositions 2, 4, and 5 were made in exactly the same manner as described in Example 1 , homogenized at 85 / 10 bars, with the compositions as shown in Table 3.

[0087] Compositions 3 was also prepared in the same manner, but was homogenized at 95 / 10 bars. Composition 6 was prepared in the same manner as Example 3, except for performing the UHT treatment with indirect heating using a plate heat exchanger (138°C / 4 sec)

[0088] TABLE 3:

[0089] Compositions 2-6, when whipped, resulted in very high overrun combined with excellent texture and visual appearance. Cream blobs gave a very dry and sharp texture and nice full creamy mouthfeel as if it was a high fat whipped cream.

[0090] Composition 4, although it has the lowest amount of fat, remained comparable or even outperformed on overrun, firmness (direct and after 1 hour), and visual appearance compared to the Comparative Examples. It gave an extremely good mouthfeel for such a low fat cream with that high overrun. Comparative Examples E-G :

[0091] These examples, lacking one or more of the required emulsifiers according to the invention, are prepared in the same manner as described in detail in Example 1. TABLE 4:

[0092] The compositions of Examples E and F were found to be whippable but led to unacceptable results; especially in direct firmness. Therefore, the firmness was no longer measured after 1 hour. Visual texture was also very poor. The composition of Example G, which only lacked Emulsifier 1, showed better overrun than those of Examples E and F, although still significantly below the results obtained with the compositions according to the invention. This difference in overrun compared to the compositions according to the invention further increased with storage time. TABLE 5: Evaluation of compositions of (Comparative) Examples whipped using the whipping machine as disclosed in WO 2022 / 066019:

[0093] TABLE 6: Evaluation of compositions of (Comparative) Examples whipped using a Taylor whipping machine

Claims

Claims1. A whippable liquid dairy cream composition containing 13-28 wt.% milk fat, said composition comprising: a. 35-60 wt% dairy cream, which dairy cream preferably has a milk fat content between 38-46 wt. % by weight of the dairy cream; b. 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1-0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80; d. 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150; e. 0.4-1 .2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58 wt.% water, milk or mixtures thereof; and wherein the first, second, third and fourth emulsifier differ from each other, with weight percentages being based on total weight of the whippable liquid dairy cream composition.

2. Whippable liquid dairy cream composition according to claim 1 , comprising 0.05-0.15 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10.

3. Whippable liquid dairy cream composition according to claim 1 , comprising more than 0.15 and at most 0.40 wt.%, preferably 0.16-0.40 wt.%, of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10.

4. Whippable liquid dairy cream composition according to any one of the preceding claims wherein the wt. / wt. ratio between second emulsifier and third emulsifier is in the range of 3:1 to 1 :3.

5. Whippable liquid dairy cream composition according to any one of the preceding claims, wherein the second emulsifier and / or the third emulsifier comprise at least 90 wt.% monoglycerides of fatty acids.

6. Whippable liquid dairy cream composition according to any one of the preceding claims, wherein the whippable liquid dairy cream composition is devoid of citric acid esters of mono- and / or diglycerides of fatty acids.

7. Whippable liquid dairy cream composition according to any one of the preceding claims, wherein the fourth emulsifier is a lactic acid ester of mono- and / or diglycerides of fatty acids, preferably a lactic ester of mono-and / or diglycerides comprising fatty acid chains wherein at least 97 wt. % of the fatty acid chains is saturated, based on total weight of the fatty acid chains of the lactic acid ester of mono- and diglycerides.

8. Whippable liquid dairy cream composition according to any one of the preceding claims, containing 17-23 wt.% milk fat, preferably 18-22 wt.% milk fat, with weight percentages being based on the total weight of the whippable liquid dairy cream composition.

9. Whippable liquid dairy cream composition according to any one of the preceding claims, further comprising milk protein, preferably in an amount of 0.5-4.0 wt. %, based on the total weight of the whippable liquid dairy cream composition.

10. Whippable liquid dairy cream composition according to any one of the preceding claims, further comprising a stabilizer selected from the group consisting of carrageenan, locust bean gum, xanthan gum, guar gum, alginate, and mixtures thereof; most preferably the stabilizer is carrageenan.11 . Whippable liquid dairy cream composition according to any one of the preceding claims having a dry solids content of 30-45 wt.%.

12. Method of preparing a whippable liquid dairy cream composition according to any one of claims 1-10, the method comprising: i. preparing a mixture of a. 35- 60 wt. % dairy cream preferably with a fat content between 38-46 wt. % milk fat; b. 0.05-0.40 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10; c. 0.1-0.35 wt.% of a second emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 40-80; d. 0.05-0.15 wt.% of a third emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of 85-150;e. 0.4-1 .2 wt.% of a fourth emulsifier selected from the group of lactic acid esters of mono- and / or diglycerides of fatty acids, acetic acid esters of mono- and / or diglycerides of fatty acids, and mixtures thereof; f. 20-58 wt.% water, milk, or mixtures thereof; wherein the first, second, third, and fourth emulsifier differ from each other; ii. heating the mixture obtained in step (i), preferably using a UHT process; and iii. homogenizing the heated mixture, preferably by a two-step homogenization process, resulting in the whippable liquid dairy composition; with the weight percentages being based on the total weight of said whippable liquid dairy cream composition.

13. Method according to claim 12, wherein the mixture comprises 0.05-0.15 wt.% of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10.

14. Method according to claim 12, wherein the mixture comprises more than 0.15 and at most 0.40 wt.%, preferably 0.16-0.40 wt.%, of a first emulsifier comprising mono- and / or diglycerides of fatty acids having an iodine value of less than 10.

15. Method according to any one of claims 12-14, wherein heating step (ii) is a direct heating UHT process, preferably carried out at a temperature of 135-150 °C, preferably for 1-8 seconds.

16. Method according to any one of claims 12-14, wherein heating step (ii) is an indirect heating UHT process, preferably carried out at a temperature of 130-150 °C, preferably for 1-8 seconds.

17. Method according to any one of claims 12-16, wherein step (iii) is carried out as a two- step homogenization, wherein preferably the first step is carried out at a pressure of 60-150 bar, and the second step preferably at a pressure of 5-15 bar, preferably at a temperature of 70-80°C.

18. Whipped cream composition obtained by whipping the whippable liquid dairy cream composition according to any one of claims 1-11 , preferably to an overrun of 200- 600 %, preferably 300-500%, more preferably 350-500%.

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