The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25 C., said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40; b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4; c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the cream obtained in step c) below 70 C. Food compositions are also claimed.

The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25 C., said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40; b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4; c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the cream obtained in step c) below 70 C. Food compositions are also claimed.

The invention relates to an adjustable steam injector of the type which has an injector housing with an inlet for a product which is to be heated and an inlet for steam. The injector housing also has an outlet for the product mixed with steam. The injector also includes an injector body displaceable in the injector housing. About the front end of the injector body there are disposed concentric gaps for product and steam, respectively. The injector body has a recess in its front end. The recess has the same extent as the cross sectional surface of the injector body and has its greatest depth in the center of the injector body.

The invention relates to an adjustable steam injector of the type which has an injector housing with an inlet for a product which is to be heated and an inlet for steam. The injector housing also has an outlet for the product mixed with steam. The injector also includes an injector body displaceable in the injector housing. About the front end of the injector body there are disposed concentric gaps for product and steam, respectively. The injector body has a recess in its front end. The recess has the same extent as the cross sectional surface of the injector body and has its greatest depth in the center of the injector body.

The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.