| abstract |
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages. |