Coffee is typically enjoyed either "black" or "white," depending on personal preference. To achieve the whitening effect in coffee, there is a wide range of milk and non-dairy products available in both liquid and powder forms. Cream, which is a concentrated emulsion of milk lipid globules in skimmed milk, can be obtained by separating it from milk using either gravity or centrifugal force.
Creams are primarily classified based on their fat content (g/100 g), including double cream (45–50%), cream or full cream (30–40%), single or half cream (15–25%), coffee cream (15–18%), and light coffee cream (less than 10%).
There are several methods for combining cream and coffee:
(a) Adding cream to coffee without sugar.
(b) Adding cream to coffee and sugar.
(c) Adding coffee to cream without sugar.
(d) Adding coffee to cream and sugar.
Coffee cream is a shelf-stable product containing over 10% fat. It undergoes processes such as homogenization and UHT processing before being filled aseptically or sterilized in its container. This widely popular product serves mainly to whiten coffee and enhance its flavor. Additionally, it has various applications in food and drink preparation and can be consumed directly.
With a minimum shelf life of four months at room temperature, coffee cream typically contains 10–12 g of fat per 100 g, occasionally reaching 15–20 g of fat per 100 g. Its shelf life is similar to that of UHT milk.
The fat emulsion in cream is susceptible to destabilization, causing some of the fat to rise to the surface when mixed with coffee. This separated fat appears as glistening oil droplets or globules, easily noticeable to coffee drinkers, and is commonly referred to as "oiling off."
To ensure the stability of coffee cream in coffee, it must possess properties of instant solubility, satisfying criteria such as dispersibility, wettability, and solubility, which are essential when incorporating fat-containing powders into water. Additionally, when dissolved in coffee, the creamer should not coagulate or form a sludge-like precipitate or sediment.
Cream Feathering in Coffee
Coffee cream is a shelf-stable product containing over 10% fat. It undergoes processes such as homogenization and UHT processing before being filled aseptically or sterilized in its container. This widely popular product serves mainly to whiten coffee and enhance its flavor. Additionally, it has various applications in food and drink preparation and can be consumed directly.
With a minimum shelf life of four months at room temperature, coffee cream typically contains 10–12 g of fat per 100 g, occasionally reaching 15–20 g of fat per 100 g. Its shelf life is similar to that of UHT milk.
The fat emulsion in cream is susceptible to destabilization, causing some of the fat to rise to the surface when mixed with coffee. This separated fat appears as glistening oil droplets or globules, easily noticeable to coffee drinkers, and is commonly referred to as "oiling off."
To ensure the stability of coffee cream in coffee, it must possess properties of instant solubility, satisfying criteria such as dispersibility, wettability, and solubility, which are essential when incorporating fat-containing powders into water. Additionally, when dissolved in coffee, the creamer should not coagulate or form a sludge-like precipitate or sediment.
Cream Feathering in Coffee
