1. DAIRY WHITENER
AMMAR BABAR
11FET1009
ICT (4th Year B.Tech
Foods)
ammar2896@gmail.com
Subject : Dairy Technology
 Professor : Rekha S. Singhal

2. 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.

3. 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

4. 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

5. 4. Dairy whitener Vs Skimmed Milk
NESTLE EVERYDAY NESTLE NIDO
Calories 492 Sodium 0 mg
Total Fat 26 g Potassium 0 mg
Saturated 0 g Total Carbs 50 g
Polyunsatur
ated
0 g
Dietary
Fiber
0 g
Monounsatu
rated
0 g Sugars 0 g
Trans 0 g Protein 16 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
WHOLE FAT MILK
DW per 100gm POWDER
Components Amount per
100 gm
Energy 501 kcal/100gm
Protein 25.84gm
Carbohydrate 36.6gm
Fat 28.3gm

6. 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
Hydrogenated
Soybean or
Cottonseed Oil
Also called trans fats, these oils are known to raise bad cholesterol
and lower good cholesterol. Can be upto 30-32% in some brands.
Sodium Stearoyl
Lactylate
Its unique qualities allow it to “reduce the amount of oil needed to
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
Phosphate
Acts as a stabilizer to prevent coagulation
Flavours Two common flavors are castoreum and monosodium glutamate
Color Sodium Caseinate to give the white color.

7. 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 μ (micron)
• Solubility index - 0.1 to 0.5
• The manufacturing process has the following steps
• Mixing of ingredients
• Homogenization of mixture
• Spray drying

8. 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.

9. 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.

10. 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.

12. 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

13. 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