Abstract: An oil-based vitamin A and Vitamin D preparation having a specific gravity greater than 1.0 used to fortify milk products. The preparation contains vitamin A palmitate, Vitamin D.sub.3 resin, ester gum and/or brominated vegetable oil, corn oil, polysorbate 80, and triglycerol monooleate. The preparation is added to the milk product any time during processing and remains dispersed in the milk phase during centrifugal separation. The preparation is concentrated, resists oxidation, and does not require refrigeration.

Abstract: A process for making a stable flavored milk product which meets the CFR regulations for milk and a dry powder for use in the process. The product is a flavored, non-agglomerated powder containing flavoring, color, Kappa and/or Iota carrageenan, and the milk proteins, casein and lactalbumin. The powder, when added to water, makes a stabilized liquid syrup with no wasteful foam during processing. Addition of the water based syrup to milk requires less aggitation than adding powders directly to milk, this resulting in less foaming and waste. The process provides for adding the liquid phase stabilization system to milk prior to homogenization to produce a stable, flavored milk drink.

Abstract: A process for making brown, red, dark red or black cocoa from natural cocoa powder using spray drying, short cocking times, low pressures and temperature.

Abstract: The process for making chocolate milk and other speciality dairy drinks including mixing substantially pure lambda carrageenan, cocoa and/or other flavorings with a portion of the milk such that the lambda carrageenan has a high concentration of up to 2000 ppm, pasteurizing this mix, storing the mix, and later combining the mix with pasteurized milk prior to packaging to dilute the lambda carrageenan to about 300-600 ppm in the final product. A mixture of lambda and iota carrageenan is dissolved to suspend vegetable fat and cocoa in water in an imitation chocolate milk.