FIELD OF THE INVENTION
The present invention relates to the field of Food sector. Fat Filled Milk Powder normally substitute (the more expensive) Full cream milk powders. Fat filled milk powders are skimmed milk powders that are enriched with vegetable fat. This done before the dehydration process.
BACKGROUND OF THE INVENTION [0001) Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0002] US9364021B2 :- METHOD FOR PREPARING MICRO-FOAM WHIPPED MILK FOR CAPPUCCINO OR A METHOD FOR WHIPPING OTHER LIQUIDS CONTAINING PROTEINS, USING AN APPARATUS. A device is introduced for preparation of milk and other beverages in bar or restaurant environments. The device has the unique ability to generate a micro-foam which imparts a sweet taste to the beverage without use of sugar, that sweet taste being equivalent to adding a flat teaspoon of sugar to a traditional cup of cappuccino. The computerized device consists of sensors and a fine mesh that is pushed through the beverage by means of an actuator adapted for this purpose while imparting quantitative heat through the process.
[0003J KR20140123975A:- DAIRY PRODUCTS WITH ADDED DAIRY MINERALS AND METHODS OF PRODUCING DAIRY PRODUCTS WITH ADDED DAIRY MINERALS. A dairy product to which a milk mineral is added and a method for producing the dairy product are disclosed. Dairy products with added yamminer exhibit enhanced flavor of fresh dairy products. In one aspect, the dairy product to which the oil is added is a cheese

product, such as a cream cheese, a processed cheese, or a cultured cheese. [0004] JP4950105B2 :- PROCESSED FOOD AND METHOD FOR IMPROVING TEXTURE OF PROCESSED FOOD. The present invention relates to a processed food containing a heat-denatured whey protein and a specific dextrin, and a texture improving method for the processed food, which comprises adding the heat-denatured whey protein and a specific dextrin. In detail, fat does not affect the flavor of the food, and even if the processed food is full of a high-class feeling with a smooth texture, fat feeling and richness, and even if the fat or fat content in the food is reduced It relates to processed foods with a richness, body and juiciness that are peculiar to oils and fats. The present invention further includes a fat / fat-free food that is very similar in appearance and texture to non-oil mayonnaise, non-oil dressing, non-oil spread, etc., and a cheese-free product that is very similar in appearance and texture to cheese. Also related to imitation cheese. [0005] US20180070604A1:- REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF. A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk.
[0006] EP2067406B1:- UBIQUINOL-ENRICHED FAT-CONTAINING DAIRY PRODUCTS. The "milk and/or dairy products" in the context of the present invention include not only the "milk", "dairy products", and "foods composed predominantly of milk or dairy products" as defined in the Japanese Ministry of Health regulations, namely milk, e.g. cow's milk, special cow's milk, sterilized goat's milk, partially defatted milk powder, processed milk, etc., various dairy products, e.g. creams, whipped creams, butters, butter oils, cheeses such as cheese and cheese-food, concentrated whey, ice creams, concentrated milk,

whiteners, non-sweetened condensed milk, sweetened condensed milk, whole milk powders, cream powders, whey powders, protein concentrated whey powders, buttermilk powders, sweetened milk powders, modified milk powders, fermented milks, lactic acid bacteria beverages, milk beverages, etc. and various fermentated dairy products, e.g. sour milks such as yogurt, alcohol fermentation milks such as kefir and koumiss, etc., but also synthetic creams, cheese-like foods, and the like.
[0007] US20200352192A1:- FILLING FOR A BAKERY OR CHOCOLATE PRODUCT. The present invention provides a method for preparing a filled bakery product, the method comprising:providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature,, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C.; wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C, and wherein the fat blend has a saturated fatty acid residue content-of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend. |0008] RU2477972C2:- METHOD FOR PREPARATION OF MILK-BASED CREAM BEVERAGE FROM CAPSULE AND KIT FOR SUCH PREPARATION. SUBSTANCE: invention relates to the beverages preparation field. The method for

preparation of a foamed or cream instant beverage involves the stages of injection of the specified volume of cold water into at least one capsule containing the composition intended to ensure foam-formation during cold water injection. Then one ensures dispensation of the instant beverage being the result of cold water interaction with the capsule contents; in the beverage the said interaction leads to the capsule contents dissolution in cold water under pressure and without mechanical stirring. Cold water is sequentially injected into at least two capsules in the extraction device for the milk-based instant beverage preparation; in the device the first capsule, wherein water is injected, contains dry milk, a whitening component and sugar; the second capsule, wherein water is injected, contains dry milk, a basic soluble taste-and-flavouring component and sugar.
[0009] JP2017093443A:- MILK-BASED PRODUCT AND METHOD FOR PREPARING THE SAME. PROBLEM TO BE SOLVED: To provide a whey protein product having good flavor and advantageous nutrient components free from disadvantages of known products and to provide a method for producing the whey protein product.SOLUTION: The whey protein product has a ratio of whey protein to casein of about 25:75 to about less than 50:50, preferably, 25:75 to 40:60. particularly preferably, 30:70.and has a content of total protein of at least about 20% on a dry basis and a content of protein of about 2.5 to about 8 wt%. preferably 3.5 to 7 wt%, based on the weight of the product. The method for producing a whey protein product comprises using micro filtration and ultrafiltration. The whey protein product is composed of an ultrafiltration retentate and a casein-containing material so that the ratio of whey protein to casein is about 20:80 to about less than 50:50 and the content of total protein is at least 20% on a dry basis. [0010] CN101744051B:- MILK TEA BEVERAGE CONTAINING FRUIT AND VEGETABLE GRAINS AND PRODUCTION METHOD THEREOF. The invention provides a milk tea beverage containing fruit and vegetable grains and a production method

thereof. Based on the total weight of the milk tea beverage. l.%-20% of the fruit and vegetable grains are contained in the raw materials, and the milk tea beverage is prepared by uniformly mixing various raw materials in the formula, sterilizing and filling. The milk tea beverage can realize excellent stability within shelf life and suspension stability of the fruit and vegetable grains of a product liquid system through reasonable formula and proper process.
[0011] The above information is presented as background information only to assist with an understanding of the present disclosure, determination has been made, no assertion is made, and as to whether any of the above might be applicable as prior art regarding the present invention.

[0013] These together with other object of the invention, along with the various features of novelty which characterize the invention, are pointed out with particularity in the disclosure. For a better understanding of the invention, its operating advantages and the specific object attained by its uses, reference should be had to the accompanying figures and descriptive matter in which there are illustrated preferred embodiments of the invention.
SUMMARY OF THE INVENTION
[0014] Fat filled milk powder is obtained by blending vegetable fat with high quality skimmed milk and then spray-drying it. As consumers in developing countries continue to drive the demand for affordable dairy economical substitute for whole milk powder to meet their needs.
[0015]In ice cream industry, making ice cream they are using raw milk, milk powder and other stabilizers. Instead of milk powder the ice cream industry using fat filled milk powder.
Reason:
1. Cost effective
2. Fat substance
3. Creamy structure
[0016] These together with other summary of the invention, along with the various features
of novelty which characterize the invention, are pointed out with particularity in the disclosure. For a better understanding of the invention, its operating advantages and the specific summary attained by its uses, reference should be had to the accompanying figures and descriptive matter in which there are illustrated preferred embodiments of the invention.
DETAILED DESCRIPTION OF THE INVENTION
[0017] In the following detailed description, reference is made to the accompanying figures which form a part hereof, and in which is shown by way of illustration specific embodiments

in which the invention may be practiced. These embodiments are described in sufficient
detail to enable those skilled in the art to practice the invention, and it is to be understood that
the embodiments may be combined, or that other embodiments may be utilized and that
structural and logical.
|0018] While the present invention is described herein by way of example using several
embodiments and illustrative figures, those skilled in the art will recognize that the invention
is neither intended to be limited to the embodiments of figures or drawings described, nor
intended to represent the scale of the various components.
[0019] Further, some components that may form a part of the invention may not be illustrated
in certain figures, for ease of illustration, and such omissions do not limit the embodiments
outlined in any way. It should be understood that the figures and detailed description thereto
are not intended to limit the invention to the particular form disclosed, but on the contrary,
the invention covers all modification/s, equivalents and alternatives falling within the spirit
and scope of the present invention as defined by the appended claims. The headings are used
for organizational purposes only and are not meant to limit the scope of the description or
claims.
[0020] Ln this project, Fat filled milk powder is produced by blending skimmed milk powder
and vegetable fat. The powder is spray dried (by hot air) to easily reconstitute the product.
Fat filled powder is a substitute for whole milk powder.
[0021] It has the similar physical, organoleptic and chemical properties as the dairy product.
In fat filled milk powders the proteins are coming from non-fat milk solids. The fat is of
vegetable origin. The vegetable fat is mostly coming from products as palm oil or coconut
oil.
[0022] Important is to improve the wettability and solubility of the product. Therefor the fat
filled milk powders undergo different treatments. This done by using so called stabilizing and

emulsifier agents. Mostly lecithin is used as an emulsifier agent.
[0023] Low protein fat filled milk powders (Protein lower than 20%) are mostly used to
reconstitute milk in beverages. High protein fat filled milk powders (protein higher than
24%) are being used for yoghurts and curd or whenever a fermentation must occur.
[0024] Vegetable fat content is of fat filled product is normally between 26% and 28%. But
can vary based on requirements of consumers.