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Nonfat Dairy Coffee Whitener Made from Ultrafiltered Skimmilk Retentates
Author(s) -
JIMENEZFLORES R.,
KOSIKOWSKI F.V.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10881.x
Subject(s) - ultrafiltration (renal) , chemistry , food science , chromatography , riboflavin
Retentates 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/100g.