A sweetened condensed creamer comprising: a) a hydrocolloid comprising non-coprocessed carboxymethylcellulose; b) an emulsifier; b) a protein; c) a fat; d) a sweetener; e) optionally a dispersant; and f) water. The use of non-coprocessed carboxymethylcellulose as all or a portion of the hydrocolloid component provides unexpectedly desirable storage stability in that it desirably reduces the viscosity increase during storage, relative to that observed in conventional formulations of sweetened condensed creamers which comprise only coprocessed carboxymethylcellulose.

A sweetened condensed creamer comprising: a) a hydrocolloid comprising non-coprocessed carboxymethylcellulose; b) an emulsifier; b) a protein; c) a fat; d) a sweetener; e) optionally a dispersant; and f) water. The use of non-coprocessed carboxymethylcellulose as all or a portion of the hydrocolloid component provides unexpectedly desirable storage stability in that it desirably reduces the viscosity increase during storage, relative to that observed in conventional formulations of sweetened condensed creamers which comprise only coprocessed carboxymethylcellulose.

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage creaming).

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (foaming) and a portion of the non-dairy composition is mixed into and remains in the beverage (creaming).

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Suggested is a consumable emulsion, comprising: (i) 3 wt. % to 12 wt. % long chain triglycerides, (ii) 97 wt. % to 70 wt. % water, (iii) 0.013 wt. % to 20 wt. % additives, wherein the weight percent of the components i) to iii) are based on the total amount of the emulsion, and wherein the emulsion is free from weighting agents.

Suggested is a consumable emulsion, comprising: (i) 3 wt. % to 12 wt. % long chain triglycerides, (ii) 97 wt. % to 70 wt. % water, (iii) 0.013 wt. % to 20 wt. % additives, wherein the weight percent of the components i) to iii) are based on the total amount of the emulsion, and wherein the emulsion is free from weighting agents.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.