Method to prepare a cream product

A method to prepare a cream product, comprising:

• separately preparing an exclusively aqueous phase and a mixed fatty/aqueous phase, the exclusively aqueous phase being prepared by assembling water-soluble compounds in hot conditions and a first portion of water, and the mixed fatty/aqueous phase being prepared by assembling in hot conditions a fatty phase of lipid-soluble compounds and adding to said fatty phase a second portion of water;
• and
• assembling and emulsifying by stirring the exclusively aqueous phase and the mixed fatty/aqueous phase,
• wherein a first operating step of said method includes loading said first portion of water in a first mixer provided with a stirrer and a heat exchange device, stirring and heating the first portion of water to a temperature between 45° C. and 55° C., once a temperature of the first portion of water is between 35° C. and 45° C., adding said water-soluble compounds to said first portion of water present in the first mixer, then heating the water-soluble compounds and the first portion of water to a temperature between 45° C. and 55° C. to obtain said exclusively aqueous phase;
• wherein a second operating step of said method includes providing the fatty phase in an entire quantity to be included in the cream product as specified by a specific formula of the cream product, loading the fatty phase in a second mixer provided with a stirrer and a heat exchange device, stirring and heating the fatty phase to reach a temperature between 45° C. and 55° C. and thereby melting said fatty phase, once the fatty phase has been completely melted, adding said second portion of water, which has been previously heated to a temperature equal to the temperature of the fatty phase, to the second mixer and stirring the fatty phase and the second portion of water to thereby obtain a homogenized mass of the mixed fatty/aqueous phase in the second mixer;
• and
• wherein a third operating step of said method includes introducing the mixed fatty/aqueous phase into the first mixer and emulsifying the mixed fatty/aqueous phase with the exclusively aqueous phase in the first mixer at a temperature between 45° C. and 55° C.