Non-dairy creamer

File:various-creamers.jpg, including numerous varieties of Coffee-Mate and International Delight]]

Holton "Rex" Diamond, an employee of Rich Products,{{cite web

|url=http://www.soyinfocenter.com/books/170 |title=SoyInfo Center}} performed experiments from 1943 to 1945 using a {{nowrap|"[g]elationous}} form of soybean protein" to make a "soy cream" that would not form curds when mixed with coffee.Diamond, Holton W. 1945. Excerpts from “Cumulative Work Report,” George Washington Carver Laboratory. June 1943 to September, 1945. Dearborn, Michigan. 5 pp. Diamond's experiments are the first English-language reference to a non-dairy creamer for coffee. 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.32. Mitchell, Frank; Olendorf, H.A.; Valance, E.H.; Johnson, J.E. 1945. "Research supports the soybean". Soybean Digest.

Nov. pp. 8–11, 21.

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.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. 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.{{cite book |url=https://archive.org/details/betterthanhomema0000wyma_m1j6 |url-access=registration |quote=Non-dairy creamer. |title=Better than homemade: amazing foods that changed the way we eat|year=2004 |author=Carolyn Wyman|page=[https://archive.org/details/betterthanhomema0000wyma_m1j6/page/61 61] |publisher=Quirk Books, 2004 |isbn=9781931686426 |access-date=2011-02-07 }}

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 and released in 1961,{{Citation | title = Coffee-Mate | url = http://tsdr.uspto.gov/documentviewer?caseId=sn72259404&docId=ORC20051111072955#docIndex=14&page=1 | publisher = tsdr.uspto.gov | date = November 7, 1967 | format = PDF | access-date = July 8, 2018}} shortly after the commercial introduction of Rich Products' CoffeeRich.{{Citation | title = Coffee Rich | url = http://tsdr.uspto.gov/documentviewer?caseId=sn72175391&docId=ORC20060428072327#docIndex=12&page=1 | publisher = tsdr.uspto.gov | date = September 7, 1965 | format = PDF | access-date = July 8, 2018}} Borden followed suit by launching Cremora non-dairy creamer in 1963.Rich Products Corp. 1946. "A new frozen food! Whip Topping" (ad). Quick Frozen Foods 8(6):99. Jan.

File:Coffee fresh (2012.08.04).jpg 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).{{cite magazine |url=https://www.wired.com/wired/archive/15.01/start.html?pg=5 |title=Wired 15.01: START |magazine=Wired |publisher=www.wired.com |access-date=2011-02-07 }} As with other processed food products, low-calorie and low-fat versions are available for non-dairy creamers. People with milk allergies need to be aware that non-dairy creamer may contain sodium caseinate, a milk protein. It will be on the ingredient list.

The Food and Drug Administration (FDA) has stated that products with sodium caseinate may contain low levels of lactose.{{Cite book |url=https://books.google.com/books?id=WToYAAAAYAAJ&dq=Food+and+Drug+Administration+(FDA)+has+stated+that+products+with+sodium+caseinate+may+contain+low+levels+of+lactose&pg=RA16-PA31 |title=Dairy Situation |date=1967 |publisher=Economic Research Service |language=en}} For a normal serving, the amounts are too small to trigger lactose intolerance.

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{{cite web|url=http://www.skylighter.com/fireworks/how-to-make/cremora-fireballs.asp|title=How to Make Coffee Creamer Fireballs|access-date=September 29, 2013}} have taken advantage of this property to produce several types of fireball effects.{{cite web|url=http://www.detonationfilms.com/Fireball_demo.htm|title=Detonation Films - Why Coffee Creamer?|access-date=March 20, 2011|archive-date=November 12, 2020|archive-url=https://web.archive.org/web/20201112014857/https://www.detonationfilms.com/Fireball_demo.htm|url-status=dead}} Individuals using powdered non-dairy creamer in the ordinary amounts used in a cup of coffee do not face a risk of dust explosion.

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

Category:Milk substitutes

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Category:American inventions

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