Powder produced from butter of other edible fats

Claim 1

IN A METHOD OF MAKING AN EDIBLE FAT-CONTAINING COMPOSITION IN POWDER FROM SUITABLE FOR USE AS A SHORTENING MATERIAL, THE STEPS OF HOMOGENIZING AN EDIBLE CREAM IN THE FORM OF A FAT-IN-WATER DISPERSION CONTAINING NONFAT MILK SOLIDS AND AT LEAST 35% WATER, MIXING SAID CREAM WITH ADDITIONAL NON-FAT MILK SOLIDS AND WITH AN EDIBLE FAT-SOLUBLE EMULSIFYING AGENT IN AN AMOUNT SUFFICIENT TO CAUSE PARTIAL DE-EMULSIFICATION OF THE FINAL PRODUCT BUT NOT EXCEEDING 25% OF THE TOTAL NON-FAT SOLIDS TO FORM A FAT-IN-WATER DISPERSION SYSTEM HAVING A FAT CONTENT COMPRISING AT LEAST 80% OF THE TOTAL SOLIDS PRESENT IN THE DISPERSION, SPRAY-DRYING THE MIXTURE WITHOUT BREAKING DOWN THE STRUCTURE THEREOF TO FORM A POWDER, COOLING THE SPRAYDRIED POWDER AND BLENDING IT WITH AT LEAST 1/2% OF A FINELY DIVIDED PHYSIOLOGICALLY ACCEPTABLE AGENT TO CONFER FREE-FLOWING PROPERTIES ON THE POWDER, THE MIXING OF THE EMULSIFYING AGENT WITH THE OTHER INGREDIENTS NOT INVOLVING A HOMOGENIZING TREATMENT, WHEREBY A PARTIAL DEEMULSIFICATION TAKES PLACE WHEN WATER IS ADDED TO THE DRIED POWDER.