Morinaga Milk Industry Co., Ltd.

Tomokazu Obayashi

Mamoru Tomita

Yoshitaka Tamura

Shigeo Okonogi

Takashi Suzuki

Tsutomu Kudo

Kunisuke Kuwahara

Toshio Tomimura

Taro Nagasawa

Kaichiro Takahashi

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.

Instant creaming powder

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:

Process for preparing a casein micelle

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Tanashi, Japan

Tomokazu Obayashi