1. THE PROCESS OF PREPARING A FOOD PRODUCT COMPRISING THE STEPS OF BLENDING, NON-FAT MILK SOLIDS, GELLING AGENT, AND WATER IN A TEMPERATURE RANGE OF 150 TO 180*F., COOLING TO NOT HIGHER THAN 80*F., AND BLENDING IN A WATER IN OIL EMULSION CONTAINING LARGE FAT GLOBULES OF ABOUT 50 TO 100 MICRONS IN SIZE AND FREE-FAT CRYSTALS WHILE SIMULTANEOUSLY MAINTAINING THE TEMPERATURE BETWEEN 80*F. AND 90*F. UNTIL THE BLEND IS HOMOGENOUS, SAID COMPONENTS BEING ADDED IN QUANTITIES SUCH AS TO PROVIDE IN THE FINAL PRODUCT BETWEEN 1 AND 5% NON-FAT MILK SOLIDS, 0.3 TO 1% GELLING AGENT, AND 24 TO 60% FAT.