Abstract: The present invention relates to a non-dairy, fat-free, dry blend suitable for reconstitution with milk, to provide an imitation buttermilk product having the color, flavor, consistency and texture of cultured buttermilk. The dry blend of the present invention comprises, as essential ingredients, a major amount of maltodextrin; a minor amount of a milk soluble hydrocolloid gum; an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and other flavorants and colorants. On reconstitution with milk, a stable product is obtained despite low pH in the range of about 4.2-4.6.

Abstract: A non-dairy dry blend, suitable for reconstitution with milk to provide an imitation sour cream product having the color, flavor, consistency and texture of natural sour cream. This product is particularly useful as a base in food recipes calling for sour cream, such as baked goods and beef stroganoff.The dry blend comprises, as essential ingredients, a spray dried coffee whitener formulation emulsified with a mono- diglyceride; a pregelatinized starch; and an acidifying amount of a food grade acid, of which a flavoring amount is acetic acid; and a milk-soluble hydrocolloid gum.

Abstract: A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major constituent of the emulsifier being diglyceride in the weight proportion of about 38-48%, the triglyceride content being less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: A flavored comestible spread consisting essentially of an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120.degree. F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.

Abstract: A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C.sub.16 -C.sub.18 oil having an IV of about 85-100 and a solid-fat index at 50.degree. F. of about 10-18; and stably dispersed therein, a stabilizing amount of a fine crystalline; normally solid phase fat or fatty acid derived food stabilizer component; and an emulsifying amount of an oil/water emulsifier. The fluid shortening is capable of being metered into the coffee whitener formulation during manufacture, and is capable of use at substantially reduced levels as compared to conventional lipid systems for coffee whiteners.

Abstract: There is disclosed a low-calorie whippable topping composition which comprises a protein, a stabilizing gum, a sweetener, an emulsifier, and a fat wherein the fat is a high solids fat such as hydrogenated palm kernel oil and the fat and emulsifier are present in relatively low proportions.

Abstract: Low-calorie imitation dairy products are obtained by elimination of the conventional triglyceride fat content and substituting therefor an edible partial glycerol ester emulsifier in which a major constituent is diglyceride, present in an amount of about 38-48%, based on the ester emulsifier weight. The triglyceride content is less than the mono- and diglyceride contents combined, the ratio of diglyceride to monoglyceride being about 5:1 to about 1.5:1.

Abstract: There is disclosed a pareve liquid coffee whitener characterized by having freeze-thaw stability, which comprises an aqueous emulsion of vegetable fat, vegetable protein, carbohydrates, and emulsifiers therefor, said emulsifiers consisting essentially of monoglycerides, partial fatty acid esters of hexitol, ethoxylated partial fatty acid esters of hexitol, and stearoyl-2-lactylic acid.

Abstract: A flavored comestible spread .[.consisting essentially of.]. .Iadd.comprising .Iaddend.an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride in the ratio of about 1:5 to 1:1.5 based on the diglyceride content, and triglyceride in an amount less than the mono- and diglyceride contents combined, said partial glyceride having a Capillary Melting Point less than about 120.degree. F.; surface active cellulosic thickener; and at least a threshold proportion of flavorant and/or colorant.