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Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 perc

Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.

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Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 perc

Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing. ording to claim 1 has been incorporated. 12. A process for preparing a mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12to C22fatty acids and succinic acid esters of mono-diglycerides based on C12to C22fatty acids as claimed in claim 1 in which diacetylated tartaric acid anhydride and/or succinic acid anhydride is molten and reacted at a temperature ranging between the melting point of the anhydride or mixture of anhydrides to 175° C. with molten C12to C22fatty acid partial glycerides comprising 60-99 wt % of monoglycerides, optionally in an inert atmosphere, for a reaction period of from 1 to 30 minutes, in the presence of an effective amount of a catalyst. 13. A process for preparing a mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12to C22fatty acids and succinic esters of mono-diglycerides based on C12to C22fatty acids as claimed in claim 1, in which the mono-diglycerides containing 60 to 99 wt % of monoglycerides are molten and solid diacetylated tartaric acid anhydride and/or solid succinic acid anhydride are reacted in the liquid phase, optionally in an inert atmosphere, with the mono-diglycerides at a temperature between 60 and 120° C. for a period of 5 to 30 minutes in the presence of an effective amount of an alkaline catalyst. 14. A process according to any of the claim 12 or 13, in which the reaction between diacetylated tartaric acid anhydride and/or succinic acid anhydride and mono- and diglycerides based on C12to C22fatty acids is carried out in a continuous manner. 15. A process according to claim 12, wherein said C12to C22fatty acid partial glycerides comprise 70 to 99 wt % of monoglycerides. 16. A process according to claim 12, wherein the reaction period is from 2 to 15 minutes. 17. A process for preparing a mixture according to claim 13, wherein the mono-diglycerides contain 70 to 99 wt % of monoglycerides. 18. In a method for emulsifying or dough conditioning in a flour or in a bakery improver for a yeast-leavened baked products, the step of incorporating mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12to C22fatty acids and succinic acid esters of mono-diglycerides based on C12to C22fatty acids which mixture comprises diacetyl tartaric acid glycerol monoesters and/or succinic acid glycerol monoesters containing: (A) one fatty acid group, one succinic acid group or diacetylated tartaric acid group and one free hydroxyl group and (B) one fatty acid group, two succinic acid groups or two diacetylated tartaric acid groups or one succinic acid group and one diacetylated tartaric acid monoesters groups in which (1) the concentration of (A) in the total mixture obtained by dividing the molar amount of (A) by the sum of the molar amounts of all components in the mixture and multiplying by 100 is at least 45%, and that (2) the fraction obtained by dividing the molar amount of (A) above by the combined molar amounts of (A) and (B) taken together is at least 0.62, and in which the molar amounts are determined by the NMR method herein described as emulsifier or dough conditioner, in a flour product or in a bakery improver for a yeast-leavened baked products.