Soy protein/casein coffee whitener composition

摘要

Coffee whitener compositions containing soy protein isolate will exhibit substantial resistance to "feathering" or oil separation in hot coffee provided that the soy is used in combination with caseinate. The caseinate is present in an amount of at least 0.9% based on the dry weight of the coffee whitener composition. Furthermore, by carefully correlating the combined amount of the soy and caseinate in the coffee whitener compositon with the relative ratio of soy:caseinate, the characteristic "feathering" from soy protein isolate is eliminated.