Abstract: In a powdered milk substitute the mixture with the taste and processing characteristics of milk but without lactose ingredients which when reconstituted into a liquid form may be processed like any milk product and subjected to the heat required for pasteurization without the suspended ingredients settling out, thereby permitting an extended shelf life of the reconstituted liquid. The mixture includes whey, partially hydrogenated oil, corn syrup solids, a stabilizer emulsifier, and other ingredients which resists high temperature breakdown during pasteurization. The product composition may be varied to produce a non-fat version in accordance with USDA regulations, a flavored version (such as a chocolate drink) and a regular version each of which is of a high temperature variey which permits pasteurization or sterilization by heat.

Abstract: A low fat, substantially cholesterol and lactose free dry dessert combination the base of which comprises a non-dairy creamer, a sweetener, a filler, a stabilizer, a smoother. Various flavors may be added and the composition may be calcium enriched by addition of calcium carbonate. A low calorie mixture is also described. The non-dairy creamer ranges by weight from approximately 14% to 80%. A non-dairy milk replacement my be substituted for all or part of the non-dairy creamer. Sucrose comprises 7% to 45% by weight of sweetener. Sugar substitutes such as aspartame and polydextrose may be used as a substitute for all or part of the sucrose. Whey and whey protein concentrate and maltadextrin are used as a filler. Maltodextrin may be substituted for the whey. A smoother is included to improve the texture of the dessert. The smoother is a blend of xanthan gum and guar gum. Carrageenan gum may be substituted for either xanthan gum or guar gum.