| 摘要 |
<p>Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has a solid fat index as measured by dilatometry of more than about 25 at 92 °F, preferably less than about 70 at 92 °F, and less than about 10 at 104 °F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.</p> |
