Non-dairy creamer is manufactured by emulsifying hydrogenated or fractionated vegetable oils with carbohydrate carriers, emulsifiers, and stabilizers, followed by spray drying to produce a free-flowing powder. The formulation typically includes sodium caseinate or other proteins as emulsifying agents, along with corn syrup solids or glucose as carbohydrate fillers. The resulting product disperses readily in hot beverages to provide whitening, body, and a smooth mouthfeel similar to dairy cream.
Non-dairy creamer is shelf-stable at ambient temperatures and does not require refrigeration. It offers significant logistics advantages over liquid dairy creamers. It is available in standard, premium, and specialty grades with varying fat contents, flavors, and functional profiles.
