Non-dairy creamer

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A cup of coffee with sachets of Coffee-Mate non-dairy creamer and pure sugar (also shown are a stir stick and coffee cup holder) Brewedjf.JPG
A cup of coffee with sachets of Coffee-Mate non-dairy creamer and pure sugar (also shown are a stir stick and coffee cup holder)

A non-dairy creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages. They do not contain lactose and therefore are commonly described as being non-dairy products, although many contain casein, a milk-derived protein.

Contents

Dry granular products do not need to be refrigerated and can be used and stored in locations which do not have a refrigerator. Liquid non-dairy creamers should be tightly capped and refrigerated after opening. [1] Some non-dairy creamers contain sweeteners and flavors, such as vanilla, hazelnut or Irish cream. As with other processed food products, low calorie and low fat versions are available for non-dairy creamers.

History

Various creamers at a typical grocery store, including numerous varieties of Coffee-Mate and International Delight Various-creamers.jpg
Various creamers at a typical grocery store, including numerous varieties of Coffee-Mate and International Delight

Holton "Rex" Diamond, an employee of Rich Products, [2] performed experiments from 1943 to 1945 with using a "[g]elationous form of soybean protein" to make a "soy cream" that would not form curds when mixed with coffee. [3] Diamond's experiments are the first English-language reference to a non-dairy creamer for coffee. [3] Frank S. Mitchell, another Rich Products Corp. employee, and Diamond developed a non-dairy whipped topping for their employer in 1946. Mitchell also developed a non-dairy coffee creamer, Perx, which was successful in the market. [4]

In 1950, Melvin Morse and Dick Borne of Presto Foods developed "Mocha Mix Coffee Creamer", which was the first commercial non-dairy creamer and the first product with the term “coffee creamer” in the name. [5] Another early commercial powdered creamer was "Pream", first marketed in 1952 and made from dehydrated cream and sugar. It did not dissolve easily because of the protein in the milk. [6]

Six years later, in 1958, the Carnation Company developed a product that easily dissolved in hot liquid because it replaced most of the milk fat with vegetable oil, and reduced the milk protein. The new product was marketed under the Carnation label with the brand name Coffee-Mate [6] and released in 1961, [7] shortly after the commercial introduction of Rich Products' CoffeeRich. [8] Borden followed suit by launching Cremora non-dairy creamer in 1963. [9]

Ingredients

A plastic container of "Coffee Fresh", a liquid non-dairy creamer sold in Japan Coffee fresh (2012.08.04).jpg
A plastic container of "Coffee Fresh", a liquid non-dairy creamer sold in Japan

To replicate the mouthfeel of milk fats, nondairy creamers often contain hydrogenated vegetable oils, although nonfat nondairy creamers/whiteners also exist. Other common ingredients include solidified corn syrup and other sweeteners or flavorings (such as French vanilla, hazelnut and Irish cream); as well as sodium caseinate, a milk protein derivative (from casein) that does not contain lactose.

The use of a milk derivative prompts some individuals and organizations – such as vegans and Jewish dietary law authorities – to classify the product as "dairy" rather than nondairy. Those who rely on this classification will either not consume the product (e.g., vegans) or will not use or consume it in conjunction with any meat products (e.g., observant Jews). [10] As with other processed food products, low calorie and low fat versions are available for non-dairy creamers. People with milk allergy need to be aware that non-dairy creamer may contain sodium caseinate, a milk protein. It will be in the ingredient list.

The Food and Drug Administration (FDA) has stated that products with sodium caseinate may contain low levels of lactose. [11] For a normal serving, the amounts are too small to trigger lactose intolerance.

Non-food uses

As with many other powders, large amounts of powdered non-dairy creamer powder are susceptible to dust explosion when suspended in air. Amateur filmmakers and pyrotechnicians [12] have taken advantage of this property to produce several types of fireball effects. [13] Individuals using powdered non-dairy creamer in the ordinary amounts used in a cup of coffee do not face a risk of dust explosion. [1]

See also

Related Research Articles

<span class="mw-page-title-main">Cream</span> Dairy product

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.

<span class="mw-page-title-main">Dairy product</span> Food product made from milk

Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, or other health reasons or beliefs.

<span class="mw-page-title-main">Milk</span> White liquid produced by the mammary glands of mammals

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.

<span class="mw-page-title-main">Casein</span> Family of proteins found in milk

Casein is a family of related phosphoproteins that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.

<span class="mw-page-title-main">Whey</span> Liquid remaining after milk has been curdled and strained

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.

<span class="mw-page-title-main">Soy milk</span> Beverage made from soyabeans

Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.

<span class="mw-page-title-main">Cool Whip</span> American whipped topping brand

Cool Whip is an American brand of whipped topping manufactured by Kraft Heinz. It is used in North America as a topping for desserts, and in some no-bake pie recipes as a convenience food or ingredient that does not require physical whipping and can maintain its texture without melting over time.

<span class="mw-page-title-main">Whey protein</span> Protein supplement

Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement, and various health claims have been attributed to it. A review published in 2010 in the European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims.

Simplesse is a multi-functional dairy ingredient made from whey protein concentrate used as a fat substitute in low-calorie foods. Originally brought to market in 1988, the manufacturer, CP Kelco, sells Simplesse to food processors as a "microparticulated whey protein concentrate" in dry powder form, and recommends that it be labelled as dairy protein on food labels. Older versions of the product also contain egg whites.

<span class="mw-page-title-main">Rich Products</span>

Rich Products Corporation is a privately held multinational food products corporation headquartered in Buffalo, New York. The company was founded in 1945 by Robert E. Rich, Sr., after his development of a non-dairy whipped topping based on soybean oil, 21 years before Cool Whip. Since then, the company has expanded its non-dairy frozen food offerings and also supplies products to retailers, bakeries, and foodservice providers.

<span class="mw-page-title-main">Calcium caseinate</span> Chemical compound

Calcium caseinate is one of several milk proteins derived from casein in skim and 1% milk. Calcium caseinate has a papery, sweet and overall bland flavor, and is primarily used in meal preparation and fat breakdown. Caseinates are produced by adding an alkali to another derivative of casein, acid casein. The type of caseinate is determined by the cation added alongside the acid casein. Other cations used to form caseinates besides calcium include ammonium, potassium, and sodium.

<span class="mw-page-title-main">Plant milk</span> Milk-like drink made from plant-based ingredients

Plant milk is a plant beverage with a color resembling that of milk. Plant milks are non-dairy beverages made from a water-based plant extract for flavoring and aroma. Plant milks are consumed as alternatives to dairy milk, and may provide a creamy mouthfeel.

<span class="mw-page-title-main">Milk substitute</span> Alternative substance that resembles milk

A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk.

<span class="mw-page-title-main">Oat milk</span> Type of plant milk made from oats

Oat milk is a plant milk derived from whole oat grains by extracting the plant material with water. Oat milk has a creamy texture and mild oatmeal-like flavor, and is manufactured in various flavors, such as sweetened, unsweetened, vanilla, and chocolate.

<span class="mw-page-title-main">Soy protein</span> A protein that is isolated from soybean

Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.

<span class="mw-page-title-main">Coffee-Mate</span> Non-dairy coffee creamer made by Nestlé

Coffee-mate is a lactose-free coffee creamer manufactured by Nestlé, available in powdered, liquid and concentrated liquid forms. It was introduced in 1961 by Carnation.

<span class="mw-page-title-main">Soy yogurt</span> A yogurt-like product prepared with soy milk

Soy yogurt, also referred to as soya yogurt, soygurt or yofu, is a yogurt-like product made with soy milk.

<span class="mw-page-title-main">Cheese analogue</span> Replacement for cheese

Cheese analogues are products used as culinary replacements for cheese. They are usually products made by blending cheaper fats or proteins and used in convenience foods. The category includes vegan cheeses as well as some dairy-containing products that do not qualify as true cheeses, such as processed cheese. These foods may be intended as replacements for cheese, as with vegan products, or as imitations, as in the case of products used for salad bars and pizza-making, which are generally intended to be mistaken for real cheese, but have properties such as lower costs or different melting points that make them attractive to businesses.

Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. The United States officially defines MPC as "any complete milk protein concentrate that is 40 percent or more protein by weight." In addition to ultrafiltered milk products, the MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.

<span class="mw-page-title-main">Sour cream</span> Fermented dairy product

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.

References

  1. 1 2 "7 things you need to know about non-dairy coffee creamer". Canoe.com C·Health. Archived from the original on August 1, 2015. Retrieved 5 May 2016.
  2. "SoyInfo Center".
  3. 1 2 Diamond, Holton W. 1945. Excerpts from “Cumulative Work Report,” George Washington Carver Laboratory. June 1943 to September, 1945. Dearborn, Michigan. 5 pp.
  4. 32. Mitchell, Frank; Olendorf, H.A.; Valance, E.H.; Johnson, J.E. 1945. "Research supports the soybean". Soybean Digest. Nov. pp. 8–11, 21.
  5. Shurtleff & Aoyagi. 1985. "Brief history of Presto Food Products and Mocha Mix". In: Tofutti & Other Soy Ice Creams: The Non-Dairy Frozen Dessert Industry and Market. Vol. 1. See pp. 30, 49, 103, 108–109, 113, 117, 131.
  6. 1 2 Carolyn Wyman (2004). Better than homemade: amazing foods that changed the way we eat . Quirk Books, 2004. p.  61. ISBN   9781931686426 . Retrieved 2011-02-07. Non-dairy creamer.
  7. Coffee-Mate (PDF), tsdr.uspto.gov, November 7, 1967, retrieved July 8, 2018
  8. Coffee Rich (PDF), tsdr.uspto.gov, September 7, 1965, retrieved July 8, 2018
  9. Rich Products Corp. 1946. "A new frozen food! Whip Topping" (ad). Quick Frozen Foods 8(6):99. Jan.
  10. "Wired 15.01: START". Wired. www.wired.com. Retrieved 2011-02-07.
  11. Dairy Situation. Economic Research Service. 1967.
  12. "How to Make Coffee Creamer Fireballs" . Retrieved September 29, 2013.
  13. "Detonation Films - Why Coffee Creamer?" . Retrieved March 20, 2011.

FDA - https://www.fda.gov/forconsumers/consumerupdates/ucm094550.htm