Add "Avicel" to 70'F water and agitate until dispersed. Heat dispersion to 110'F. Dry blend whey solids, sodium caseinate, and salt. Add to water dispersion. Combine vegetable fat with emulsifier, then add mixture to dispersion. Pasteurize dispersion at 160'F for 30 minutes. Homogenize on two-stage homogenizer at 2000 and 500 psi. Cool rapidly to 40'F before packaging.