Abstract: A liquid coffee whitener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and 1-2% butterfat by weight. Additional milk solids are added to the skim milk within a range of 2-12% by weight, and an all natural fat substitute 0.3-5% by weight is added. The coffee whitener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to exhibit the organoleptic properties of half and half while being substantially lower in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The formulation includes a fat substitute made preferably from whey protein 2% by weight. The whitener, which can be packaged conventionally or aseptically, may further contain stabilizers and/or emulsifiers, such as K carrageenan polysaccharides 0.025-0.060% by weight.

Abstract: The invention concerns whippable non-dairy creams (NDC's) that contain 15-60% of fat, wherein the fat consists mainly of a liquid oil. The NDC's further contain 0.005-3.0 wt.% of a food-acceptable inorganic salt, preferably CaCl.sub.2.

Abstract: Powdered dairy creamer compositions are disclosed, formed by drying an emulsion containing from about 5% to about 45% by weight of an edible fat component, including one or more edible fats, from about 5% to about 75% by weight of nonfat dry milk solids, from about 0.1% to about 1.0% by weight of a hydrophilic emulsifier and from about 0.05% to about 0.5% by weight of a lipophilic emulsifier, wherein the hydrophilic emulsifier and the lipophilic emulsifier are present in a ratio of about 2:1, and one or more emulsion stabilizers present in an amount effective to stabilize the emulsion without the presence of the stabilizer being perceptible with respect to the organoleptic properties of the composition. Methods of forming the powdered dairy creamer compositions are also disclosed.

Abstract: Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk. The hypoallergenic milk is formed by combining a mixture of mineral salts approximately the mineral content of milk, carbohydrate and hypoallergenic protein. Hypoallergenic fat, vitamins and other components are optionally added to meet the minimum daily nutritional requirements for milk. The ingredients are ultrafiltered either separately or in combination as needed to remove allergenic molecules.

Abstract: A dairy preparation comprising a mixture of skimmed milk with vegetable oil. The animal fat contained in the milk, rich in saturated fatty acids and cholesterol, is removed and largely replaced with oils rich in monounsaturated fatty acids, for instance olive, sunflower and peanut oils. The preparation obtained maintains all the advantage of skimmed milk and is added with vitamins A, D.sub.3 and C. The process of making the dairy preparation starts with the use of liquid or powdered skimmed milk, the latter being reconstituted at a controlled temperature of at least 70.degree. C., and then combined with a hot water-oil emulsion, the necessary and suitable amounts of vitamins A, D.sub.3 and C being added. The preparation is subjected to a sudden heating at temperature 150.degree. C. for no longer than 4 seconds.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey , or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The hypoallergenic milk product includes a polypeptide, an amino acid, or a combination of both as an additive. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce low cholesterol, low fat dairy products.

Abstract: Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or edible oil.

Abstract: The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Abstract: The invention relates to a process for the production of a food product, that in particular is usable as a bread spread, creamy food and/or a base material for the production of specialties, consisting predominantly of milk protein, oil and water. It is the object of the invention to create an easily produced pure natural product of creamy to solid consistency which contains little fat and much protein and is usable in a variety of ways as a bread spread and as a food product. In the process of the invention, curds, yogurt or other milk protein in flocculent form is dehydrated, to the dehydrated product an edible oil is added and then stirred until a product of creamy to solid consistency is obtained. This obtained product is usable as a bread spread as well as a creamy food in a variety of tastes through the use of additives of particular kinds such as sugar, fruit sugar, fruits, herbs and vegetables, but also meat and cheese.

Abstract: The invention concerns non-dairy creams that comprise the usual compounds: water, vegetable fat, milk component and emulsifier, preferably a caseinate. Although the concentration ratio B/C.sup.2 (B=milk component, C=emulsifier) in these NDC's is high the viscosity of these NDC's is still less than 150 mPa s. Also a process is disclosed for the preparation of these NDC's, in which a specific order of processing steps is essential.

Abstract: A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk, powdered milk and the like, (b) freezing this emulsion and (c) then thoroughly and intimately admixing this frozen emulsion with a meat, fish, vegetable, grain, fruit, cheese etc. product. By suitable selection and adjustment one to the other of the milk component with the other component, products having different caloric and energy values can be obtained. These products are distinguished by fine taste, texture and stability.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey, or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.

Abstract: A method for the preparation of ultra low-fat cheese products. The product is prepared by plasticizing a composition containing the desired low level of lipid, preferably butterfat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid; and from about 50% to about 70% moisture. The plasticization is achieved by subjecting the composition to the high speed cutting action of a razor sharp bladed food comminuter or to ultrasonic treatment to rupture the fat globules of the lipid and to reduce the particle size of the protein matrix, for a period of time sufficient to plasticize the composition. The physical changes which take place in the protein micelles and fat globules results in protein/fat interaction forming a stable self-emulsified product without the addition of chemical stabilizers or emulsifiers.

Abstract: The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aforementioned milk to produce low cholesterol, low fat dairy products.

Abstract: Simulated cheese analogs which are reduced in calories and animal fat are produced by combining protein derived from aged or non-aged low-fat or full-fat cheese, dry-powdered bland flavored milk protein, vegetable protein, or mixtures thereof; water; cheese flavors, an emulsifying salt; an acidulant, if desired; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or is lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

Abstract: Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

Abstract: To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by centrifugation, the residue is incorporated in the aqueous phase and the dispersion obtained is concentrated and seeded with lactose, the fatty phase pasteurized and homogenized at elevated temperature is added and the mixture is sprayed cold under high pressure into a drying tower through which a stream of very hot air is passed.The powder obtained has a pure cocoa aroma and a milk note. Its rheological properties facilitate its processing to chocolate.

Abstract: An infant food formulation substantially approximating human milk in fatty acid composition comprising a mixture of DHA and EPA in a ratio of approximately 3:2 by weight, immunoglobulins to mimic the immunoglobulin content of mother's milk, a source of protein, a source of carbohydrate, a source of ash, and sufficient water to provide an easily assimilable infant formula, the DHA, the EPA, and the immunoglobulins being encapsulated in capsules having a diameter of less than 350.mu..

Abstract: Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.

Abstract: A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus Rhizopus and which exhibits a milk-coagulating activity (A) and a protease activity (B) such that the ratio of (A)/(B) is larger than 0.1, with soymilk thereby inducing coagulation, and collecting a resulting coagulated material. The novel foodstuffs produced have the benefit of lacking the bitterness and astringency common to soybean, abounds in emulsifying activity, exhibit a high water-retention property, and are smoothly agreeable to the taste. Thus, they have extensive utility as substitutes for raw materials in conventional processed foods. They are especially suitable for use as raw materials for emulsifiable foods.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is preferably made from the ultrafiltrated permeate of cow's milk, which is substantially free of cow's milk protein and fat. The permeate is supplemented with, among other things, hypoallergenic protein and fat to meet the minimum daily nutritional requirements for milk.

Abstract: The present invention relates to a process for the production of liquid and powdered bifidogenic infant and dietetic foods which are reduced in their antigenicity. The process according to the invention is characterized in that to achieve bifidogenicity, sialic acid is enzymatically cleaved from the milk proteins using the enzyme neuraminidase (sialidase).Consequently in accordance to the invention it is possible to produce bifidogenic infant foods, particularly suitable for infants, premature and small for date babies, which can additionally be used in cases of intolerances against usual milk products.Furthermore the process can be used for production of dietetic food, particularly for patients suffering from intestinal allergies, other allergic diseases and patients with insufficiency of liver and kidney.

Abstract: A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese ingredients to form a mixture and plasticizing the mixture to form the cheese.

Abstract: In the process, an aqueous 10 to 18% by weight suspension of casein and an aqueous 10 to 30% by weight suspension of KOH or NaOH and Ca(OH).sub.2 are prepared so as to obtain a KOH content of from 4 to 11 g/kg or an NaOH content of from 2.5 to 8 g/kg casein dry matter and a Ca(OH).sub.2 content of from 14 to 20 g/kg casein dry matter, the two suspensions are mixed to give a solution of mixed K/Ca or Na/Ca caseinate having a pH value below 6.5, the mixture is heat-treated and cooled, fats are introduced and homogenized, followed by other additives, after which the product is sterilized, homogenized and packed aseptically in suitable packs.

Abstract: A milk powder having lactose in essentially crystallized form and from 20% to 30% fats by weight of dry matter of which from 20% to 90% are in the free state is produced by seeding a material of lactic origin with fine lactose crystals to initiate crystallization of lactose. A dispersion forms, fats are added, and the material is spray dried.

Abstract: A whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said sugar being comprised of at least about 30% fructose and/or dextrose; and about 3% to about 10% fat, wherein at least about 50% of said fat is a solid beta phase-tending crystalline fat, and minor, effective amounts of flavoring, emulsifier, and stabilizer, wherein the stabilizer comprises a polysaccharide stabilizer effective to substantially inhibit the crystallization of the lactose present in the nonfat milk solids, wherein the product is substantially noncrystalline and spoonable at about 0.degree. F., and the volume of the product remains substantially constant during storage at about 0.degree. F. for at least about six months. Optionally, a polyhydric alcohol may replace a part of the sugar.

Abstract: A formulated milk concentrate is described comprising about 25-60% by weight of nonfat dry milk solids, 15-40% by weight of water, 3-40% by weight of an edible oil, and 0-35% by weight of sugar, wherein the weight ratio of nonfat dry milk solids to water is between about 1:0.55 and 1:0.75. The concentrate can either be frozen for later use or immediately blended with water to produce a beverage. Within the critical range of milk solids-to-water ratios, edible oils are emulsified to form stable concentrates without the use of emulsifiers or specialized dairy equipment such as homogenizers and colloid mills.

Abstract: Described is a method for enriching milk with vitamin A and/or D by adding to raw milk an aqueous emulsion of edible oil, e.g., soybean oil, a source of vitamin A and/or D, and an emulsifying agent that is a combination of polyoxyethylene sorbitan monooleate and glycerol monooleate.

Abstract: Clouding or creaming agents useful for still or carbonated beverages, especially acid types, are prepared by forming a dispersion of whey proteins and a lipid system, acidifying to a pH of about 1.0 to 4.5 then heating and homogenizing the solution to form a stable emulsion. The emulsion can be used as a liquid concentrate to impart opacity to a bevarage at low use levels. It may be added at higher levels to impart a creamy, milky flavor and a smooth, full mouthfeel. The emulsion may also be dried for use in dry beverage mixes.

Abstract: A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110.degree. F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting Point less than about 90.degree. F.; about 30-90% of a particulate friable, non-hygroscopic bulking agent; about 0 to a flavoring amount of a flavorant; and about 0.1 to about 8% of a lipid stabilizer having a Capillary Melting Point in the range of about 125.degree.-150.degree. F., said vegetable oil and stabilizer defining on cooling a lipid matrix for the bulking agent, said bulking agent being substantially impalpable in the lipid matrix.

Abstract: A process for preparing a powder-form composition for preparation of a frothy beverage is prepared from an aqueous solution and suspension of fats, proteins, lactose and other carbohydrates, wherein the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The aqueous solution and suspension is preheated, heated, concentrated, gasified, pressurized and then this concentrate is directed through a spray nozzle and the spray is contacted with a plurality of turbulent component streams of drying air to decrease the pressure at the spray nozzle. The composition is then post-dried.

Abstract: A powder-form composition of fats, proteins, lactose and other carbohydrates, in which the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The particles of the composition have cavities containing gaseous contents which, upon reconstitution to prepare a beverage, are released and a froth is formed on the surface of the beverage.

Abstract: A soft, unripened cheese having a dry matter content of from 18 to 35%, of which at least 40% consists of the non-fat solids of milk. The cheese is prepared from concentrated milk by innoculating the milk with a culture of a combination of strains of thickening Streptococcus cremoris, strongly acidifying Streptococcus cremoris and mildly acidifying Streptococcus lactis.

Abstract: The invention provides an edible fat product for incorporation into a formula suitable for feeding infants. The product includes certain fatty acids, namely, at least one of a C.sub.20 or C.sub.22, .omega.-6 fatty acid and a C.sub.20 or C.sub.22, .omega.-3 fatty acid, found to be present in human milk. These fatty acids are included in the product in certain defined amounts to avoid causing harmful effects on an infant fed on the product. The C.sub.20 or C.sub.22, .omega.-6 fatty acids, if present, are included in a total amount of about 0.13%-5.6% by weight of all fatty acids in the product. The C.sub.20 or C.sub.22, .omega.-3 fatty acids, if present, are included in a total amount of about 0.013%-3.33% by weight of all fatty acids in the product.

Abstract: A process for the production of a skimmed milk of reduced phosphate and calcium contents.A skimmed milk is acidified to a pH of from 5.2 to 6.0 and the acidified skimmed milk is passed over an anion exchanger.

Abstract: The present invention relates to a method for preparing a composition comprising discrete particles containing 10 to 100% by weight of fat and having a particle size of 0.04 to 10.0 mm in a margarine matrix comprising the steps of introducing 0.1 to 80% by weight of said particles into said matrix at a temperature below the melting point of the particles while the matrix is in a liquid supercooled state; and cooling the composition. In an advantageous alternative embodiment said particles are sprinkled onto said matrix while it is still in solid, extruded, strand form. The sprinkled strands are thereafter combined and extruded in the form of prints, sticks or bars. If the particles as they are sprinkled onto the extruded matrix are larger than 10.0 mm, they are comminuted to the size range of 0.04 to 10.0 mm by passage of the particle and matrix mixture through a suitable perforated plate.

Abstract: A nucleotide enriched humanized milk for infant nourishment, which is manufactured as a sterilized fluid or an instant powdered milk, both of which contain nucleotides AMP, CMP, GMP, IMP and UMP at concentrations similar to those found in human milk. The remaining components of this humanized milk comply with the standards of EPSGAN and AAP. The concentrations of nucleotides referred to in powdered milk are: 1.12 mg/100 g of CMP; 1.32 mg/100 g of AMP; 1.49 mg/100 g of GMP; 3.42 mg/100 g of UMP and 0.45 mg/100 g of IMP. The nucleotidic composition of fluid milk is: 0.15 mg/100 ml of CMP; 0.17 mg/100 ml of AMP; 0.19 mg/100 ml of GMP; 0.44 mg/100 ml of UMP and 0.06 mg/100 ml of IMP. The raw materials used in the manufacture of this humanized milk, cow's milk, demineralized whey, lactose, vitamins and minerals, are mixed and pasteurized. The nucleotides are added afterwards and the new mix is UHT-sterilized or spray-dried.

Abstract: A low-lactose, low-galactose imitation milk which, in addition to added water content, is comprised of a major portion of undenatured, washed and drained curds of cottage cheese plus minor proportions of edible oils or fats (e.g. corn oil), an emulsifying and/or stabilizing agent (e.g. lecithin), a source of nutritional calcium (e.g. precipitated calcium carbonate) and a sweetener other than lactose or galactose (e.g. sucrose). Salt, flavoring agents, vitamins and minerals may be incorporated to meet preferences and nutritional requirements. The undenatured, washed and drained cottage cheese will provide, in the finished product, no more than about 10% of the lactose found in cow's milk and little or no free galactose. The imitation milk product is particularly useful to persons who have lactose or galactose intolerance.

Abstract: Aerated or aeratable oil-based cheese composition with 70% or greater overrun is capable of withstanding hot extrusion and is capable of withstanding a baking temperature when included as a filling within a cereal collet. The composition includes a base of bland, stable hydrogenated vegetable oil, finely powdered cheese solids, polyglycerol monostearate as an aerating agent, a protein based stabilizing agent such as modified whey or non-fat dry milk, and lecithin for controlling viscosity and aiding in the blending of the lipid and solid ingredients. Optional ingredients include stearine, mono and diglycerides, flavoring aids or additions such as citric acid powder and powdered salt, and whey solids used as a filler.

Abstract: A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.

Abstract: New imitation milk compositions which can be easily dispersed in water to form milk-like beverages having improved properties, such as improved flavor, texture and balance, are prepared by mixing a major portion of a sweet whey base with lesser amounts of a soluble protein, an edible vegetable oil, an added sugar or synthetic sweetner, and a minor amount of other nonfat dry milk solids, the weight ratio of water soluble protein to protein in the whey and the weight ratio of sugar to the lactose in the whey varying within certain specific limits. The nonfat dry milk solids must also be maintained within certain limits. Liquid dispersions, as imitating low-fat skim and whole milk beverages, obtained by dispersing the new compositions in water are also provided.

Abstract: A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the spray-drying step, the mixture is atomized by forcing it through a narrow orifice under a high pressure. The dried powder withstands severe handling and retains the ability to produce a foam in the final beverage.

Abstract: A cheese-containing composition in the form of an oil-in-water type emulsion useful for dessert making such as cheese cake making which comprises cheese, a liquid selected from the group consisting of milk, skim milk, water and a mixture thereof, an emulsifier and, optionally, a fat ingredient. The cheese-containing composition can be produced by mixing the desired ingredients, homogenizing the resulting mixture, sterilizing the homogenized mixture and then cooling.

Abstract: A whipped ice cream or milk shake which maintains stable volume when stored at refrigerator or freezer temperatures, is non crystalline and spoonable at about 0.degree. F. and is an oil-in water emulsion of nonfat milk solids, 40% to about 75% water, sugar in a ratio to water of about 1:1.75 to about 3.0, the sugar being at least about 30% fructose and/or dextrose; and about 3 to about 10% fat wherein at least 50% of the fat is a sold beta phase-tending crystalline fat, flavoring, emulsifiers and stabilizers of microcrystalline cellulose and sodium carboxy methylcellulose.

Abstract: The invention relates to a process for preparing a dry, powdery milk product comprising one or a number of whey products, homogenized fat and at least one caboxylic acid that is soluble in water or in a cold aqueous product, there being no fat separated from the resultant solution after a few days, by homogenizing a fat in a milk liquid, drying the resultant liquid mixture and mixing the resultant dried mixture while forming an end product, at least 25% of the protein in the end product being derived from whey and from product derived from whey, the fat content of the end product is up to 17.5% by weight and at least 0.05% by weight of lecithin, based on the end product, being added. Further, the invention is directed to a process for preparing a liquid milk product by dissolving such a dry powdery milk product in cold water or a cold aqueous product and to a process for feeding mammals with such a liquid milk product.

Abstract: A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

Abstract: New imitation milk compositions which can be easily dispersed in water to form milk-like beverages having improved properties, such as improved color, body and flavor, are prepared by mixing a major portion of a sweet whey base with lesser amounts of a soluble casein salt, an edible animal fat, with or without an added vegetable fat, an added sugar or artificial sweetener, and preferably a minor amount of nonfat dry milk solids, the weight ratio of water soluble casein salt to protein in the whey and the weight ratio of sugar to the lactose in the whey varying within certain specific limits. Aqueous dispersions, imitating low-fat, skim and whole milk imitation beverages, obtained by dispersing the new compositions in water, are also provided.