| 摘要 |
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 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.
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