Coffee creamer

Coffeeberry Coffee cake Coffee (Continued) Coffee creamers Coffee grounds... 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

In addition to their nutrient value, casein proteins have many other uses. They are good emulsifiers, helping fats to stay suspended in water-based products such as milkshakes, coffee creamers, and ice creams. They are used as binders in processed meats (lunch meats, sausages, etc.). 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Products which imitate and substitute for dairy foods such as nondairy coffee creamers, margarine, nondairy whipped toppings, imitation milk, and imitation and substitute cheeses have attained a sizable share of the market for traditional dairy foods (NDC 1983C). Although these products may be used by the consumer in place of traditional foods, they are not necessarily the same in nutritional value. 

Principal edible uses of these oik are found in cooking and salad oik frying oils margarine, mayonnaise, and salad dressings bakery, cake mix, and pie shortenings and whipped topping and other nondairv products, such as coffee creamers. 

That not all dairy products have the same effect on disease risk has been shown in a study from Finland. In this study, reported cream intake was surprisingly inversely related to ischemic stroke, while intakes of other dairy products were not (Larsson et al., 2009). Further analyses in the Rotterdam study revealed that milk and milk products (all kinds of milk, yogurt, coffee creamer, custard, curd, pudding, porridge, and cream) were inversely related to hypertension during follow-up, while high-fat dairy products (above 3.5% fat) were not (Engberink et al., 2009). 

Coffee creamer and Astringent chemical plastic Baner (2000)... 

Case study styrene taint in coffee creamers and condensed milk packed in portion packs... 

An example of a product that has had styrene taint problems over the years has been dairy products such as coffee creamer and condensed milk packed in thermo-formed PS single serve portion pack containers holding 5-10 g of product. The high package mass and surface area ratio to product and high fat content of the product make this package/product system a challenging system to optimize. 

MAFF carried out a trade survey in 1994 (MAFF, 1994) of 22 coffee creamer portion packs and found styrene monomer levels in the product ranging from 23 to 223 gg/kg (ppb) with an average of 134 gg/kg. These levels have decreased significantly since an earlier market survey in 1992 of 7 coffee creamers that had styrene monomer concentration ranges from 265-665 gg/kg with an average of 430 gg/kg (MAFF, 1994). There was no indication in this survey if the products were refrigerated or shelf stable. 

From experience it has been established that the sensory threshold for coffee creamer and condensed milk products is on the order of 0.1 mg/kg (ppm) of styrene in the product. This observation is only partly supported by threshold values from the literature in Table 14-2 where values range from 0.2 ppm for 3 % yogurt, 1.2 ppm for 3.8 % fat milk and 2-5 ppm for condensed milk. This points out two problems with threshold concentration values caused by the way they are determined (e.g. experimental methods) and the definition of the threshold value being the value at which the substance is correctly identified by 50 % of the panelists (versus other possible ways of measur-ing/defining the taste threshold). 

Example 14-1 Calculate the amount of styrene monomer that could migrate from a PS coffee creamer portion pack (7.5 g) with a residual styrene monomer content of 1000 ppm (mg/kg) into a coffee creamer containing 10 % fat. 

Microparticulated Protein Simplesse Baked goods, milk/dairy products, salad dressings, frozen desserts, mayonnaise-type products, margarine-type products, coffee creamer, soups, sauces... 

The market for organic chocolates and confectionery has not been very successful earlier because of nonavailability of various ingredients in designing the final products. This market is booming as several new chocolate, ice cream, and other confectionery products are made available in the market. We have recently designed a number of organic products for organic ice cream, compound chocolate, and coffee creamer production. These products open new avenues for the future development in this field (see Table 10). 

Coffee Creamer. Emulsions of vegetable oil in an aqueous phase, including caseinates, are sold (as pasteurized liquid or as a spray-dried powder) as substitutes for cream for addition to coffee. Eor the liquid form, an emulsifier system of some combination of polysorbate 60, polysorbate 65, and sorbitan monostearate is used at a concentration of up to 0.4%. The spray-dried whitener uses the same emulsifier system, at a level of 1-3% of the dried powder. In both cases, sodium caseinate is probably the major stabilizer of the o/w emulsion. 

Acid casein Functional applications, e.g. coffee creamers. 

Used in Coffee creamers (vegetable fat, carbohydrate, sodium caseinate, stabilizers and... 

Because many foods are emulsified materials (e.g., milk, mayonnaise, coffee creamers, salad dressings, butter, and baby foods), an understanding of the mechanisms of lipid oxidation in emulsions is crucial for the formulation, production, and storage of food products. Oil-in-water emulsions consist of three different components water (the continuous phase), oil (the dispersed phase), and surface-active agent (the interface). 

Spontaneous Reaction of Phosphorus (Barking Dogs) Surface Area and Reaction Rate Coffee Creamer Flammability... 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Oil-in-water (OAV) emulsions (e.g., creams, coffee creamers, cream liqueurs, and mayonnaise) are mainly fluid, although they may have partly crystalline oil phases. Stability of these emulsions may be maintained by adsorp-... 

Surface Area and Reaction Rate Coffee Creamer Flammability... 

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