In one embodiment, a reduced fat food product includes a base system and afat-mimicking system that imparts a characteristic associated with a higherfat contentfood product. The base system includes one or more ingredients selected fromthegroup consisting of dairy ingredients, water, juices, oils, sweeteners,vitamins,minerals, nutrients, flavors, colorants, and preservatives. The fat-mimickingsystemincludes microcrystalline cellulose, sodium carboxymethyl cellulose, and oneor morebuffering agents. The reduced fat food product is substantially free of anadditionalemulsifier.
