Aerated lactic protein and crystallized fat food product and its preparation

A process for manufacturing a food product comprising:

• mixing ingredients comprising a skimmed milk powder, a sugar and a sugared concentrated milk to obtain an ingredient mixture and mixing a lipid composition with the ingredient mixture, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and wherein the ingredient mixture and the lipid composition and are at a temperature so that a lipid-added mixture is obtained in which the lipid composition has a liquid form and wherein the lipid-added mixture comprises, by weight, from 30% to 60% fat and has, a dry matter content of from 80% to 90%;
• and
• kneading the lipid-added mixture mechanically and while kneading, cooling the lipid-added mixture being kneaded to an ambient temperature and injecting an inert gas into the lipid-added mixture being kneaded and cooled to obtain a cooled aerated mixture having a volumic mass of from about 500 g/l to 1000 g/l and a water activity of from 0.65 to 0.77.