| 摘要 |
A liquid coffee lightener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and "B" grams butterfat by weight. Additional milk solids in an amount of 2-12% by weight, are added to the milk. An all natural fat substitute is added in an amount of 0.3-10% by weight. The coffee lightener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to simulate the taste, body, appearance, mouthfeel and organoleptic properties of conventional dairy creamers while being lower substantially in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The butterfat content "B" of the milk and the volume "V" are related as follows: VxB</=50. As preferred, formulation includes a fat substitute made from whey protein 2% by weight and a milk solid preparation 3.5% by weight. The lightener, which can be packaged conventionally or aseptically, may further contain stabilizers and/or emulsifiers, such as K carrageenan polysaccharides 0.025-0.060% by weight. Optionally, flavorings may be added to the lightener which can produce instant flavored beverages by simple addition of the product to those conventionally brewed.
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