Coffee whitener

Coffee King Coffee Light Coffee Mate Coffee whiteners Coffinite... 

Used in baked goods (breads, cakes and cake mixes, cookies, crackers, snacks), pasta products, dairy-type products (beverage powders, coffee whiteners, whipped toppings), infant formulas, milk replacers for young animals, emulsified and coarsely ground meat items, meat analogues, hams, poultry breasts, dietary food items, and soup mixes and gravies. 

Proteins. Proteias are especially significant ia imitation dairy foods with respect to nutritional and physical properties of the product (5). The relative significance of the nutritional quaUty of the proteia depends upon product type and the extent to which the product contributes to the total proteia iatake of a given population. Thus, proteia quaUty is extremely important ia imitation milk, significant ia imitation cheese, and less significant ia coffee whiteners and whipped toppiags. 

Euactioaahty of whey proteia coaceatrates varies with whey type and concentration. Table 5 gives compositional data for whey proteia coaceatrates from differeat sources of whey. These coaceatrates are used ia a limited number of products ice cream and other fro2en desserts, fermented products, coffee whiteners, and whipped toppiags. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Ingredient Whole milk A B C A B C A B Nondairy sour cream Liquid coffee whiteners Whipped toppings Cassinate-based cheese... 

Table 13. Formulation of Caseinate and Soy-Based Coffee Whiteners ...

Table 14. Effect of Protein and Emulsifier on Coffee Whitener Stability ...

Feathering Test. Modified soy proteins were investigated as a substitute for sodium caseinate in coffee whitener. A 15 mg/mL protein solution was heated at 70 C for one hour with intermittent stirring. To 10 mL of the solution, 1.5 g of Louana vegetable oil was added. The... 

Table 1. Relative Effectiveness of Proteins as an Ingredient in Coffee Whitener...

Cobalamin, ionizing radiation, 299 Coffee whiteners, use of modified soy proteins, 189f... 

The composition and properties of particular types of creams depend upon their intended use. Half and half, with 10 to 12% fat, is used as a coffee whitener and cereal cream. It may have additional milk solids and a stabilizer added. Usually half and half is homogenized and either pasteurized or ultrapasteurized for longer shelf life. In some countries it is sterilized. Most states in the United States require it to contain a minimum of 10.5% and a maximum of 18% milk fat. 

Some food O/W emulsions, including milk, cream, ice cream, and coffee whiteners and toppings, are stabilized by proteins such as casein that form a coating around the fat globules. These products also need to have some of the fat (oil) be partly crystalline to link the droplets in a network structure and to prevent complete coalescence of the oil droplets, especially under shear [78,825]. 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

Processors who want a dry feeling on pickup of the snack may select a fat that is solid at room temperature, but melts rapidly in the mouth to avoid the greasy sensation. Some snacks leave a greasy lining in the mouth if they are eaten at the same time the consumer drinks a cold soda pop. A fat, such as the one marked Nondairy in Fig. 34.20, could be used in coffee whiteners. 

Succinylation substantially increases specific volume of soy and leaf proteins (12,37). The succinylated soy protein becomes very fluffy and the color becomes much lighter, changing from a tan to a chalk white as the extent of derivatization is increased (12,47). No odors nor flavors were imparted by the succinylation process. Succinylation improved the whiteness and dispersibility characteristics of soy protein making it suitable for incorporation into coffee whiteners (47). Succinylated soy proteins hydrate rapidly on the tongue,""taste clean, but slightly acidic. It is not known if derivatization facilitates the removal of off-flavors from modified proteins. 

The viscosity of modified peanut protein increased with the extent of succinylation (Table V) and this was most pronounced at high concentrations of the protein (43,45). Despite the increased electronegativity of succinylated proteins the addition of calcium to dilute dispersions resulted in no apparent increase in viscosity (12,37). Melnychyn and Stapely (47) noted a reduced viscosity in succinylated vegetable proteins. They noted the thermal stability of these proteins when heated to 100°C and suggested their use for coffee whiteners. 

The limited studies have revealed some of the potential benefits of chemical derivatization for increasing the use of novel proteins by expanding their functional properties. Some of the properties imparted by succinylation may have very specific or unique applications, e.g. as thermo-stable protein dispersions in coffee whiteners, beverages. Derivatization can be used to impart functionality into denatured, insoluble proteins, and thereby increase their value as functional ingredients. 

Nondairy shortenings are used to replace butter fat in applications such as imitation cheese, mellorine, an ice cream substitute, coffee whiteners, vegetable-oil-based whipped toppings, dip bases, milk analogs, etc. The solid fat index values... 

Acetylated lecithins have improved fluid properties, improved water dispersibility, and are effective oil-in-water emulsifiers for a wide variety of food formulations (56, 58). Moderately and highly acetylated lecithins are resistant to heat and can be repeatedly heated and cooled without darkening. The intended uses for minimally acetylated products are in infant foods, coffee whiteners, meat sauces, and gravies, and for oil-in-water cosmetic emulsions. Moderately and maximally acetylated products are used in cheese sauces, release agents in pumpable and aerosol formulations, and shortenings. 

Confections and snack foods Chocolate Caramels Coatings Instant foods Cocoa powders Instant drinks Instant cocoa Instant coffee Protein drinks Dietetic drinks Coffee whiteners Milk replacers Cake mixes Puddings Instant toppings Commercial bakery items Breads... 

Examples of foods that can be instantized with lecithins include cocoa powders, instant drink mixes, powdered coffee whiteners, milk replacers, cake mixes, powdered instant puddings, and instant soups and sauce mixes. 

Instant foods. Lecithin has been used as a wetting agent and emulsifier in instant foods. Foods including cocoa powder, instant drinks, instant cocoa and flavored coffee, powdered protein drinks, coffee whiteners, instant puddings, cake mixes, and instant toppings are widely employed applications for specific lecithins. The most common method to incorporate lecithin is as an external coating on the powder particles. The particular lecithin to be employed largely depends on the hydrophilicity or lipophilicity of the powder system (7). 

Some oil-soluble emulsifiers affect the crystallization process and development of polymorphic forms of fats (4-8). Sucrose fatty acid ester or sucrose polyesters (SPE) and lecithins are well-known food emulsifiers (9,10). The main characteristics of lecithins and SPE useful in food applications are their oil-in-water and water-in-oil emulsifying properties, that result in dispersion with condensed milk and coffee whitener, and prevention of blooming in candy products and chocolate (7,9-11). But there are very few reports about two effects of SPE on the crystallization of fats and oils, i.e., enhancement and inhibition (12,13). 

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