DAIRY WHITENER

Subject : Dairy Technology AMMAR BABAR

Professor : Rekha S. Singhal 11FET1009
ICT (4th Year B.Tech
Foods)
ammar2896@gmail.com
1. DAIRY WHITENERS...
Also called as Non-dairy creamers or coffee whiteners

They are liquid or granular substances intended to substitute

for milk or cream as an additive to coffee or other beverages.

The first commercial powdered creamer was "Pream," first marketed in

1952 and made from dehydrated cream and sugar.

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.
2. SPECIFICATIONS ...
No Characteristic Norms Method of test
1 Mositure 4% Max 1s II623
2 Milk solid Non fat 57%
3 Milk Fat 20% min IS 11721
4 Total ash 5.5% Max IS 14433
5 Insolubility Index 0.3 IS:12759

The product is prepared by spray drying of cow milk, buffalo milk or the
mixture . The milk can be made my partial/complete substitution of milk
solids non fat with carbohydrates such as sugar, dextrose.
The product will be white or light cream in color. No lumps.
Directions : 28gm is added to 160ml warm water to get 180ml of sweetened
milk
3. FACTS...
Calling it "non-dairy" isn't always true - Casein is a milk protein that
can trigger reactions in those with milk allergies. It gets added to non-dairy
creamer to impart a milky flavour and texture.

Extra ingredients get added in to mimic qualities of milk and

cream - Sugar, sodium, and corn syrup

Some non-dairy creamers contain trans fat

Powdered non-dairy creamer contains highly flammable

ingredient - sodium aluminosilicate, an ingredient added to keep
powdered creamer from caking together
4. Dairy whitener Vs Skimmed Milk
NESTLE EVERYDAY NESTLE NIDO
WHOLE FAT MILK
DW per 100gm POWDER

Calories 492 Sodium 0 mg Components Amount per

100 gm
Total Fat 26 g Potassium 0 mg
Energy 501 kcal/100gm
Saturated 0 g Total Carbs 50 g

Polyunsatur Dietary
ated
0g
Fiber
0g Protein 25.84gm

Monounsatu
0 g Sugars 0g
rated
Carbohydrate 36.6gm
Trans 0 g Protein 16 g

Cholesterol 0 mg
Fat 28.3gm
Vitamin A 0% Calcium 0%

Vitamin C 0% Iron 0%
5 Ingredients ...
Ingredients Role
Corn Syrup For texture and bulk. High fructose corn syrup has 15% more
calories and 20% more carbohydrates than plain white sugar.
Palm Oil A highly saturated fat, palm oil stays solid at room temperature,
which makes it a popular ingredient in processed foods
Partially Also called trans fats, these oils are known to raise bad cholesterol
Hydrogenated
Soybean or and lower good cholesterol. Can be upto 30-32% in some brands.
Cottonseed Oil
Sodium Stearoyl Its unique qualities allow it to reduce the amount of oil needed to
Lactylate
achieve the same flavor and consistency
Carrageenan Extracted from the red seaweed more commonly known as Irish
moss (Chondrus crispus), carrageenan is used as a thickening
agent and emulsifier to make foods creamier
Dipotassium Acts as a stabilizer to prevent coagulation
Phosphate
Flavours Two common flavors are castoreum and monosodium glutamate

Color Sodium Caseinate to give the white color.

6. Production
Non dairy creamer / coffee whitener normally consist of :
Maltose syrup - 60 to 64.5%
Corn / Palm Oil - 30.8 to 35%
Sodium Caseinate - 2.1 to 2.5%
Emulsifying agent - 0.05%
Moisture - 2.5%

The final specification of coffee creamer which is instantly soluble

free flowing white powder are as under
Moisture - 2.5 to 3.0%
B.D - 0.35 to 0.5 g/cc
Mean particle size - 150 (micron)
Solubility index - 0.1 to 0.5

The manufacturing process has the following steps

Mixing of ingredients
Homogenization of mixture
Spray drying
6.1 PRODUCTION
Mixing process of coffee whitener
The above ingredients are mixed with water to a solids content of 65-70 %.

The liquid products, including water, are pumped from storage tanks to a
specially designed vacuum mixer, to which also the dry products are added
during the mixing to the exact final product composition.

The mixing takes place under vacuum to avoid incorporation of air into the
concentrate.
6.2 PRODUCTION...
Homogenization process
The mixing takes place at 60-70 C. When the batch has been mixed, the
concentrate ishomogenized in two stages and stored in a tank before spray
drying.

The requirements to the final product are that it is free-flowing, and that it
dissolves instantly in hot beverages, such as tea and coffee. The powder
must further have the required whitening effect and a taste resembling that
of natural cream.
6.3 PRODUCTION
Pre rehydrate with with 80 perc whey protein concentrate and keep it
overnight at 5Deg
Mix carrageenan/xanthan gum with sugar.

Heated to 66 deg for 30 minutes to ensure pasteurization

In this dryer the concentrate is preheated in a tubular preheater before

entering the nozzles via a high-pressure pump

Fluidized Spray Dryer FSD is the preferred dryer by producers of coffee

whitener.

The additives, therefore, play an important role in the final product

composition.
7 PRODUCTS
Demand is 450 Metric ton/year
Nestle, Amul and Britannia are the leading brands (80perc market share)
Other brands are Dynamix Diary, Sterling Agro, Haryana Milk Foods,
Mohan Food, Modern Dairy, K Dairy
Reference
http://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1010&cont
ext=dsci_fac

http://www.google.com/patents/EP0457002A1?cl=en

http://www.niroinc.com/spray_drying.asp