Abstract: This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a mixture of a saccharide dehydrate and a saccharide, or coloring the mixture, or subjecting the mixture to both of these treatments, to obtain suitable solubility, creaminess and whitening effect equal to those of the conventional instant creaming powder in spite of incorporating thereinto the fine particles for enrichment with flavor, and has a novel appearance in which fine particles having crystalline brilliance are uniformly dispersed in the instant creaming powder.

Abstract: A casein powder, which has excellent solubility and is capable of forming a casein micelle having similar turbidity and heat stability as the casein micelle of cow's milk, when it is dissolved in water to reconstitute cow's milk, skim milk or other dairy products, can be obtained by dissolving an organic acid salt and/or polyphosphate, in an amount as represented by the formula:log y = 0.0384x + (0.70 .+-. 0.25)whereby y is mg of organic acid salt and/or polyphosphate per gram of casein protein, and x is mg of calcium ion per gram of casein protein, in a casein solution, obtained by dissolving an acid casein in an alkali. The casein solution is then mixed with a calcium salt solution in an amount such that the quantity of calcium ion present is 20 to 40 mg per gram of casein protein at a temperature of below 50.degree. C. The pH of the resulting mixed solution is adjusted to 6.5 to 7.1, an emulsifier is added thereto, and the solution is gradually heated to a temperature of at least 65.degree.