Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 6 Issue 1

Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review

Thithiya Thepkamnoet1, Nor Afizah Mustapha1, Wan Zunairah Wan Ibadullah2 and Roselina Karim1*

1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

*Corresponding Author: Roselina Karim, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia.

Received: November 29, 2021; Published: December 21, 2021

Abstract

The demand towards coffee and non-dairy products is expected to grow during the next few years due to changing of consumers behavior and perception. This situation provides an opportunity for manufacturers to develop more new variants with improved formulas for health-conscious consumers. However, the usage of traditional ingredients especially in powdered non-dairy coffee creamer has some disadvantages mainly due to the presence of trans-fat and synthetic ingredients. In consideration of these drawbacks, liquid non-dairy coffee creamer either partially or fully substituted with alternative ingredients derived from natural sources are introduced. Nevertheless, incorporation of different types of alternative ingredients and processing conditions used influenced the quality of the final liquid non-dairy coffee creamer. This paper reviewed the effects of alternative ingredients and processing variables on the physicochemical properties, shelf life, sensory attributes, and health aspects of liquid non-dairy coffee creamer. In addition, the application of liquid non-dairy coffee creamer in hot acidic coffee is also described. This review imparts beneficial information on liquid non-dairy coffee creamer’s development using potential ingredients and optimal processing conditions in an attempt to improve the quality characteristics of the final products, to satisfy consumers' demand and preferences toward a healthier alternative ingredient.

Keywords: Coffee Creamer; Emulsion Stability; Non-dairy Creamer; Non-dairy Liquid Creamer; Physicochemical Properties

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Citation

Citation: Roselina Karim., et al. “Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review". Acta Scientific Nutritional Health 6.1 (2022): 101-113.

Copyright

Copyright: © 2022 Roselina Karim., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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