| 摘要 |
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan: iota carrageenan weight ratio of about 3: 1 to about 1 :10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1 :(0.005 - 8):(0.05 - 20):(0.025 - 5), respectively. |
