Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates

摘要

ABSTRACTRetentates of different protein concentrations obtained by ultrafiltration of skimmilk were freeze‐dried and evaluated as nonfat dairy coffee whiteners. Blended in hot coffee the retentate whiteners containing added riboflavin gave a pH of 6.3–6.55, coffee whitening capacity comparable to a commercial nondairy coffee creamer, and acceptable dispersibility. The retentate nondairy whitener with optimum qualities contained 56 total protein, 0.5 fat, 31.0 carbohydrates, 1.92 calcium, and 27 mg sodium/1