Blackwell Science, LtdOxford, UKJFQJournal of Food Quality0146-9428Copyright 2005 by Food & Nutrition Press, Inc., Trumbull, Connecticut.

20052814661Original Article COFFEE CREAMER QUALITYA.E. GOLDE and K.A. SCHMIDT

QUALITY OF COFFEE CREAMERS AS A FUNCTION OF

PROTEIN SOURCE
A.E. GOLDE and K.A. SCHMIDT1
Department of Animal Sciences and Industry
Kansas State University
Call Hall
Manhattan, KS 66505-1600
Accepted for Publication August 13, 2004

ABSTRACT
Many U.S. consumers add a sweetener or creaming agent to their brewed
coffee. An ideal creamer, when added to coffee, should remain stable, dissolve
readily, and provide whitening ability. In general, these properties are
imparted by the protein component. Four different proteins sodium caseinate, isolated wheat protein, soy protein isolate and whey protein concentrate
were used to formulate coffee creamers, individually and in combination,
and the resultant creamers were evaluated for functionality. Coffee creamers
containing plant proteins had significantly greater apparent viscosity but
lower L* values than did creamers made with dairy proteins. Creamers made
with higher concentrations of isolated wheat protein exhibited syneresis,
whereas no syneresis occurred if sodium caseinate was the predominant
protein. Only the creamer formulated with soy protein isolate alone exhibited
feathering when added to hot, brewed coffee. These results indicate that coffee
creamers can be formulated with plant proteins and sodium caseinate.

INTRODUCTION
Coffee is commonly consumed with a coffee creamer or lightener to
soften the acidic taste (Pordy 1994). Alternatives for coffee cream have been
on the market since the 1950s and typically consist of vegetable fat, sodium
caseinate (NaC) or soy protein isolate (SPI), stabilizers, sweetener, emulsifiers, flavor and color (Ellinger 1972). NaC is commonly used in coffee whiteners to serve as an emulsifier, to impart body and whitening ability, and to
contribute a dairy-like flavor (Knightly 1969; Abdullah et al. 1993).

Corresponding author. TEL: 785-532-5654; FAX: 785-532-5681; EMAIL: kschmidt@ksu.edu

46

Journal of Food Quality 28 (2005) 4661. All Rights Reserved.

Copyright 2005, Blackwell Publishing

COFFEE CREAMER QUALITY

47

Although protein is generally not the major ingredient in a coffee

creamer, it does impact final product functionality. Proteins contribute to the
viscosity, emulsion stability and solution stability of a coffee creamer. In
coffee creamers, solution stability is often evaluated by feathering.
Feathering, defined as the coagulation of creamer protein in coffee, decreases
the consumer appeal of the coffee (Hamboyan et al. 1989).
Knightly (1969) and Thompson and Reniers (1982) reported a negative
correlation between viscosity and feathering resistance, but a moderate
increase in viscosity increases the body of a beverage. Solubility is probably
the most important criterion in selecting a protein to be used in a liquid system,
such as coffee creamer. Substitution of dairy proteins with plant proteins may
not be feasible because of differences in protein size, shape and solubility,
which ultimately affect functionality (Webb et al. 2002). Alteration of the
protein size or shape, however, may improve its functionality in a coffee
creamer. Hamada and Marshall (1989) reported that enzymatic deamidation
of SPI by peptido-glutaminase increased soy protein solubility and emulsifying properties, whereas surface and emulsification properties of soy globular
proteins were improved by heat and partial cleavage of the disulfide bonds
(Nir et al. 1994). Webb et al. (2002) reported that chemically treated wheat
gluten had enhanced gluten solubility, and suggested that similarly treated
wheat proteins could be used in liquid systems.
Protein solubility can be affected by process conditions in the isolation
procedures, such as type of heat treatment (moist versus dry), holding time,
relative humidity of the stored raw material, pH and temperature. Because of
its lesser lipid, lactose and salt contents, whey protein isolate (WPI) displays
better functional properties on an equi-concentration protein basis than does
whey protein concentrate (WPC), but higher manufacturing costs limit WPI
production. WPC with protein contents comparable to that of WPI exhibit
very similar functional properties (Fox 2001).
NaC or SPI are the most commonly used protein sources in coffee
creamers. For the most part, coffee creamers using isolated wheat protein
(IWP) or WPC are not commercially available. Thus, our objectives were to
formulate coffee creamers with various amounts and combinations of protein
products and evaluate their functionality.

MATERIALS AND METHODS

Materials
Four protein powders (two dairy and two plant) were selected for use in
this study NaC (Alanate 110, New Zealand Milk Products Inc., Santa Rosa,

48

A.E. GOLDE and K.A. SCHMIDT

CA), SPI (Pro Fam, ADM Protein Specialty, Decatur, IL), IWP (IWP 1100,
Manildra Milling Corp., Shawnee Mission, KS), and WPC (Proliant 8000,
Proliant Inc., Ames, IA). Powders were analyzed for total solids (Atmospheric
Oven Method no. 930.15, AOAC 1999a), calcium and magnesium contents
(Method no. 968.08, AOAC 1999c), and crude protein (Combustion Method
no. 968.06, AOAC 1999b) as outlined in published methods. Correctional
factors of 5.70 (wheat), 6.25 (soy) and 6.38 (dairy) were used to convert
residual nitrogen to protein contents (Chang 1998).
Coffee Creamer Preparation
Vegetable oil (11% cottonseed oil, Planters Cotton Oil, Pine Bluff, AR)
and 1.2% emulsifiers [mono glycerides (Alphadim 90AB, American Ingredients Co., Grandview, MO) and sodium stearyl lactylate (Emplex, American
Ingredients Co.)] were heated to 80C in a water bath (Isotemp Fisher
Scientific, Pittsburgh, PA). Other ingredients (5.5% sugar [C & H Sugar
Company, Crockett, CA]), protein powder(s) (3% protein), stabilizer and
buffer (0.45% dipotassium phosphate (AST 10077, Astaris, Carteret, NJ) and
CC-464, Continental Colloids, Inc., West Chicago, IL), and distilled water (up
to 78.85%) were heated separately to 80C. Containers were covered with
aluminum foil during heating to prevent evaporation. Formulations with WPC
were heated to a maximum of 70C in the water bath.
After achieving the process temperature (80C or 70C) and time (5 min),
all ingredients were blended together, followed by a 2-stage homogenization
(5 min at 24,000 rpm [setting 6] and 2 min at 15,000 rpm [setting 3]) with
a handheld mixer (Polytron PT 1200 saw-tooth Generator, Brinkmann
Instruments, Inc., Westbury, NY). Samples were poured into sterile,
120-mL polypropylene cups (Fisher Scientific, Pittsburgh, PA) and immediately transferred to 4C storage until evaluation.
Formulations
Nine different coffee creamers were formulated with single-source protein or with formulations of proteins as shown in Table 1. Because the focus
of our study was to determine coffee creamer quality as a function of protein
type, all formulations were created to have a 3% protein content. The coffee
creamer made entirely of NaC was considered the control.
Coffee Creamer Evaluation
pH and Total Solids Content. The pH values of coffee creamer and
coffee were measured with a Fisher Accument Model AP 63 pH meter having
a pH/ATC combination electrode. The pH meter was calibrated at pH 4.00,

COFFEE CREAMER QUALITY

49

TABLE 1.
FORMULATIONS OF COFFEE CREAMERS AS A FUNCTION OF PROTEIN CONTENT
AND TYPE
Protein Protein content (g)
type
NaC-100 SPI-100 SPI-50 IWP-100 IWP-75 IWP-50 IWP-25 WPC-100 WPC-50
NaC
SPI
IWP
WPC

3.0
0
0
0

0
3
0
0

1.5
1.5
0
0

0
0
3.0
0

0.75
0
2.25
0

1.5
0
1.5
0

2.25
0
0.75
0

0
0
0
3

1.5
0
0
1.5

NaC-100 = 100% sodium caseinate (NaC); SPI-100 = 100% soy protein isolate (SPI); SPI-50 = 50%
sodium caseinate and 50% soy protein isolate; IWP-100 = 100% isolated wheat protein (IWP); IWP75 = 75% isolated wheat protein and 25% sodium caseinate; IWP-50 = 50% isolated wheat protein
and 50% sodium caseinate; IWP-25 = 25% isolated wheat protein and 75% sodium caseinate; WPC100 = 100% whey protein concentrate (WPC); WPC-50 = 50% whey protein concentrate and 50%
sodium caseinate; NaC = sodium caseinate; SPI = soy protein isolate; IWP = isolated wheat protein;
WPC = whey protein concentrate.

7.00 and 10.00 before measurements were taken at 7C for coffee creamer,
85C for brewed coffee and 75C for coffee and creamer samples. Sample sizes
were 20 mL for each evaluation. The pH of each coffee creamer, coffee, or
combination was measured three times and then averaged.
Total solids (TS) contents were evaluated according to standard methods
in an atmospheric oven (Bradley et al. 1993). Duplicates were done on all
samples, and the average was reported.
Coffee Creamer Functionality
Apparent Viscosity. Dynamic rheological testing was done with a rheometer (Vilastic Viscoelasticity Analyzer, Vilastic Scientific, Inc., Austin, TX)
at 4C over a shear rate range of 1 432 s-1 (Webb et al. 2002). Apparent
viscosity values were compared at a shear rate of 50 sl to imitate the shear
rate in the human mouth (Wood 1968).
Instrumental Color (L*, a* and b* values). Color (L*, a* and b*)
was measured with a spectrocolorimeter (HunterLab Mini Scan TM MS/S4000S, HunterLab, Reston, VA) standardized with a white tile. Twenty-mL
aliquots were transferred into a ring-and-disk set, covered with a black cup
(HunterLab); and a borosilicate sample cup with a 10-mm high black ring
inside, covered with a white ceramic disk. Duplicates were done on all
samples, which were measured twice by rotating the cup at 90 and averaging
the results.

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A.E. GOLDE and K.A. SCHMIDT

Density. Coffee-creamer samples were equilibrated to 20C in an environmental chamber (Equatherm Laboratory-Line Instruments, Inc., Melrose
Park, IL). Density was measured with a 10-mL pycnometer (Kimax Kimble
Glass Inc., Vineland, NJ) (Webb et al. 2002).
Separation: Syneresis or Oiling-off. Accelerated separation was done
by placing 10 mL coffee creamer into a 10-mL glass graduated cylinder,
covering with three layers of film (Parafilm, Greenwich, CT), and placing in
an incubator (Isotemp, Fisher Scientific, Pittsburgh, PA) at 37C for 6 h.
Separation was recorded in percentage of syneresis (white-yellow liquid on
bottom) or oiling-off (white-yellow liquid on top). Duplicates were done on
all samples, and the results were averaged.
Surface Tension. Surface tension was measured with a Ceno-DuNouy
drop ring tensiometer (CNC Precision Tensiometer, model 70545, CNC
Scientific Company, Inc., Fairfax, VA) (Adapa et al. 1997). Duplicate readings
were done for all samples, and were averaged.
Coffee Creamer Functionality in Coffee
Coffee Preparation and Creamer Addition. Coffee (Folgers Classic
Roast, Proctor and Gamble, Cinncinati, OH) was made at concentrations of
4, 6 and 8% (w/v) with distilled, deionized water. For creamer addition,
0.6 mL of coffee creamer was added to 20 mL of hot (85 5C) coffee in clean,
10-cm diameter, plastic Petri dishes (Fisher Scientific, Pittsburgh, PA) (Geyer
and Kessler 1986, 1989). Samples were stirred for 6 s, six times clockwise,
then six times counter-clockwise (Teehan et al. 1997).
Feathering Evaluation. A pictorial feathering guide was developed in
the laboratory to visually evaluate performance of coffee creamer in coffee
and a scale for monitoring feathering quality of coffee creamer in coffee was
developed during this study. A scale from 0 to 5 was applied, 0 indicating no
feathering; 1, mild; 2, moderate; 3, medium; 4, severe; and 5, very severe
feathering (Golde 2002). For feathering evaluation, creamer was added to
coffee as previously described and then evaluated visually (2 people) after 2
5 min by comparing to the pictorial guide. Duplicates were done on all
samples and values were averaged.
Whitening Ability in Coffee (4, 6 and 8% w/w coffee). After
creamer addition previously described, 20-mL aliquots of creamer-coffee
solutions were transferred into a ring-and-disk set (HunterLab). L *, a* and
b* values were measured three times, by rotating the cup at 90 and averaging

COFFEE CREAMER QUALITY

51

the results. Duplicates were made with all samples. Hue angle (HA) and
saturation index (SI) were calculated as:
Hue angle = tan (b*/a*) -1
Saturation index = a*2 + b*2

Experimental Design and Statistical Analysis

The experiment was designed as an incomplete block with repeated
measures, blocking on day and random selection of coffee-creamer formulations (3 per day). Three replications were performed and data were analyzed
using SAS 8.0 software program (SAS 1999) with multivariate ANOVA and
general linear models programs. Means of all variables of the different coffeecreamer formulations were compared to determine whether the protein source
or combinations of protein source affected functional properties of the liquid
coffee creamer or usage properties in hot coffee. Means were compared using
least significant differences (P < 0.05) generated by the general linear models
procedure (GLM).

RESULTS AND DISCUSSION

Formulations Profiles
The crude protein concentrations in the protein powders used in the study
ranged between 80.46% for IWP and 97.65% for NaC. Total solid contents
of the protein powders ranged from 92.48% for WPC to 95.12% for NaC.
WPC had the greatest amounts of calcium (0.66%) and magnesium
(642 ppm), whereas the IWP and NaC powders had the least amounts of
calcium (0.03 and 0.05%) and magnesium (95 and 91 ppm), respectively.
Greater amounts of calcium and magnesium have been reported to contribute
to feathering of coffee creamer in hot brewed coffee (Geyer and Kessler 1986).
Table 2 shows the density, pH and TS data for the nine coffee creamers.
Density values for coffee creamers ranged from 0.974 g/mL (SPI-50) to
0.992 g/mL (IWP-25, WPC-50). The densities of WPC-50 and IWP-25 were
significantly higher than those of IWP-100 and SPI-50 (P < 0.05). Though
formulations contained the same amount of fat and nonprotein ingredients,
the differences in solid contents of the powders themselves probably contributed to the density differences. The pH values for all coffee creamers ranged
from 6.95 (NaC-100) to 7.26 (SPI-100), as shown in Table 2. Coffee creamers
made with only plant proteins (SPI-100 and IWP-100) had significantly higher
pH values than those made with only dairy proteins (NaC-100 and WPC-100)
(P < 0.05). Coffee creamers made with combinations of plant and dairy pro-

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A.E. GOLDE and K.A. SCHMIDT

TABLE 2.
COFFEE CREAMER CHEMICAL PROPERTY PROFILES*
Formulation

Density (g/mL)

pH

Total solids (%)

NaC-100
SPI-100
SPI-50
IWP-100
IWP-75
IWP50
IWP-25
WPC-100
WPC-50

0.979abc 0.009
0.982abc 0.008
0.974c 0.002
0.975bc 0.010
0.985abc 0.011
0.986abc 0.009
0.992a 0.011
0.989ab 0.005
0.992a 0.003

6.95e 0.02
7.26a 0.03
7.09bc 0.04
7.19ab 0.14
7.04cde 0.01
7.05cd 0.04
6.98de 0.05
7.05cd 0.05
6.99cde 0.07

21.05a 0.69
21.72a 0.07
21.76a 0.16
21.72a 0.21
21.58a 0.12
21.35a 0.48
21.65a 0.15
21.08a 0.79
21.05a 0.39

* Values are means and standard deviations ( n = 3). Means followed by different superscript letters
within the same column note significant differences ( P < 0.05).
NaC-100 = 100% sodium caseinate (NaC); SPI-100 = 100% soy protein isolate (SPI); SPI-50 = 50%
sodium caseinate and 50% soy protein isolate; WP-100 = 100% isolated wheat protein (IWP); WP75 = 75% isolated wheat protein and 25% sodium caseinate; WP-50 = 50% isolated wheat protein and
50% sodium caseinate; WP-25 = 25% isolated wheat protein and 75% sodium caseinate; WPC100 = 100% whey protein concentrate; WPC-50 = 50% whey protein concentrate and 50% sodium
caseinate.

teins had pH values between those of coffee creamers made with only one
protein source. The TS percentages for creamer-coffee formulations ranged
from 21.05% (NaC-100, WPC-100) to 21.76% (SPI-50) (Table 2), but were
not significantly affected by any of the formulations (P > 0.05). Slight drymatter differences of the protein powders can explain the variations in TS of
the creamers (e.g., SPI [95.12%] powder) had slightly more TS than did the
WPC (92.48%) powder.
Coffee Creamer Functionality
Apparent Viscosity, Surface Tension and Syneresis. Functional
properties of prepared coffee creamers are shown in Table 3. Apparent viscosity was lowest for formulation WPC-100 (15.25 mPas) and greatest for IWP100 (64.99 mPas). All coffee-creamer formulations were significantly
different from each other (P < 0.05). Coffee creamers made with plant proteins alone had significantly greater apparent viscosity values than did coffee
creamers made with dairy proteins alone (P < 0.05). The addition of NaC
significantly decreased the apparent viscosity of the plant-protein-based coffee-creamer formulations, and increased the apparent viscosity of the dairyprotein-based (WPC-50) coffee creamer (P < 0.05). Our data agrees with
previous reports in which whey protein dispersions were generally not viscous
but soy protein dispersions were more viscous than were dispersions prepared

COFFEE CREAMER QUALITY

53

TABLE 3.
APPARENT VISCOSITY, SURFACE TENSION AND SYNERESIS RESULTS OF COFFEECREAMER FORMULATIONS*
Formulation
NaC-100
SPI-100
SPI-50
IWP-100
IWP-75
IWP-50
IWP-25
WPC-100
WPC-50

Apparent viscosity (mPas)

25.55g 2.15
45.82c 2.36
27.15f 4.81
64.99a 2.33
52.16b 1.30
38.77d 3.38
29.64e 1.83
15.25i 1.08
18.31h 2.20

Surface tension (dynes/cm)

Syneresis (%)

48.4ab 2.36
49.5a 0.31
48.6ab 1.37
46.8b 1.67
47.7ab 1.04
49.2ab 1.54
48.2ab 0.416
42.6c 2.35
47.3ab 0.49

0.1c 0.17
0c
0c
14.8b 2.08
25.0a 3.04
25.2a 8.31
1.2c 0.76
0.2c 0.29
1.0c 0.87

* Values are means and standard deviations (n = 3). Means followed by different superscript letters
within the same column note significant differences (P < 0.05).
Syneresis is the average of duplicates of three replications. Syneresis in NaC-100 and WPC-100
was only observed during one measurement within the three replications.
NaC-100 = 100% sodium caseinate (NaC); SPI-100 = 100% soy protein isolate (SPI); SPI-50 = 50%
sodium caseinate and 50% soy protein isolate; WP-100 = 100% isolated wheat protein (IWP); WP75 = 75% isolated wheat protein and 25% sodium caseinate; WP-50 = 50% isolated wheat protein and
50% sodium caseinate; WP-25 = 25% isolated wheat protein and 75% sodium caseinate; WPC100 = 100% whey protein concentrate; WPC-50 = 50% whey protein concentrate and 50% sodium
caseinate.

with NaC or WPC (Hermannson 1975; Kinsella 1976; Schmidt and McNeill
1993; Cayot and Lorient 1997). A moderate increase in the viscosity of coffee
creamer contributes to body and mouthfeel; if viscosity is too great, however,
coffee creamer tends to feather (Knightly 1969; Thompson and Reniers 1982).
Surface tension values shown in Table 3 ranged from 42.6 dyne/cm
(WPC-100) to 49.5 dyne/cm (SPI-100). SPI-100 had a greater surface tension
than did IWP-100 or WPC-100 (P < 0.05). NaC-100 had surface-tension values equivalent to all creamers containing plant proteins, individually or in
combination, but the addition of NaC to WPC (WPC-50) in the creamer
increased surface tension.
All coffee-creamer formulations displayed excellent emulsion stability
after 6 h in the incubator at 37C, by not exhibiting any oiling off. This is
probably attributed to homogenization during lab processing or buffers in the
formulation (Decker 1999; Kelly et al. 1999). Syneresis did occur in some of
the coffee creamers. SPI-100 and SPI-50 did not display syneresis during the
test period. WPC-50 and IWP-25 displayed a small amount of syneresis,
whereas NaC-100 and WPC-100 displayed syneresis only once in three
replications, accounting for the high standard deviations (Table 3). Samples
IWP-100, IWP-75 and IWP-50 exhibited greater syneresis than did all other

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A.E. GOLDE and K.A. SCHMIDT

coffee-creamer formulations (P < 0.05), but the temporary emulsion was

restored when IWP-100, IWP-75 and IWP-50 creamers were hand shaken.
NaC addition to WPC or SPI coffee creamers did not affect syneresis. Small
additions (25 and 50%) of NaC to IWP promoted syneresis; however, at 75%
addition (IWP-25), syneresis decreased substantially. These data suggest that
NaC and this specific type of IWP may not stabilize liquid emulsion systems.
Aoki et al. (1984) reported poor emulsifying properties when heated SPI was
blended with NaC because SPI absorption was prevented by the preferential
initial coating of oil globules with a thin layer of NaC. This was not seen in
the present study, suggesting that perhaps current processing technology of
SPI promotes synergism with other proteins.
Table 4 shows the L*, a* and b* values for various coffee creamers.
Lightness values (L*) ranged from 87.5 for IWP-100 to 90.3 for WPC-50. L*
values of NaC-100 and WPC-50 were significantly larger than L* values of
the other creamers (P < 0.05). Coffee creamers made with only plant proteins
(IWP-100 and SPI-100) had significantly smaller L* values than those made
with dairy- and plant-protein combinations (P < 0.05). The addition of NaC
to the plant-protein coffee creamers significantly increased the L* value.
Negative values for a* (Table 4) indicated that coffee creamers were
more green than red (positive values for a* would indicate redness). Signifi-

TABLE 4.
INSTRUMENTAL COLOR MEASUREMENTS FOR COFFEE CREAMERS
Formulation

Color characteristics
L*

NaC-100
SPI-100
SPI-50
IWP-100
IWP-75
IWP-50
IWP-25
WPC-100
WPC-50

a*
a

90.3 0.26
88.0e 0.21
88.7d 0.41
87.5f 0.15
88.1e 0.24
88.8d 0.16
89.3c 0.11
89.8b 0.36
90.3a 0.12

b*
bc

-0.34 0.10
-0.10a 0.07
-0.22ab 0.09
-0.42cd 0.06
-0.53d 0.11
-0.56d 0.06
-0.49d 0.12
-0.89e 0.07
-1.06f 0.04

2.68f 0.208
5.82c 0.218
4.65e 0.006
6.95a 0.164
6.24b 0.242
5.43d 0.084
4.36e 0.096
6.07bc 0.040
4.53e 0.419

Values are means and standard deviations (n = 3). Means followed by different superscript letters
within the same column note significant differences (P < 0.05).
NaC-100 = 100% sodium caseinate (NaC); SPI-100 = 100% soy protein isolate (SPI); SPI-50 = 50%
sodium caseinate and 50% soy protein isolate; IWP-100 = 100% isolated wheat protein (IWP); IWP75 = 75% isolated wheat protein and 25% sodium caseinate; IWP-50 = 50% isolated wheat protein
and 50% sodium caseinate; IWP-25 = 25% isolated wheat protein and 75% sodium caseinate; WPC100 = 100% whey protein concentrate; WPC-50 = 50% whey protein concentrate and 50% sodium
caseinate.

COFFEE CREAMER QUALITY

55

cant differences existed among the coffee creamers in a* values (P < 0.05).
WPC samples were significantly greener (negative a* value) than other coffee
creamers (P < 0.05). Coffee creamers made with SPI had significantly larger
a* values than creamers containing IWP, NaC, or WPC (P < 0.05). NaC
addition only increased the a* value of the WPC-50 coffee creamer. All coffee
creamers had positive b* values, indicating yellow color (Table 4). Coffee
creamers made with IWP, SPI and WPC were significantly more yellow
(positive b* value) than were creamers made with NaC (P < 0.05).
Color of an emulsion is governed by absorption, whereas the lightness
of an emulsion is induced by scattering (Chantrapornchai et al. 2001). Ellinger
(1972) reported that the whiteness of a coffee creamer was related to the fat
globule sizes. During Ostwald ripening, the dispersed phase molecules (in this
case, fat) are carried from smaller to larger droplets throughout the continuous
phase, expanding the larger droplets at the expense of smaller droplets (Weiss
and McClements 2001). Weiss and McClements (2001) reported that Ostwald
ripening affected the stability, appearance and color of emulsions. Stability
and color results in the present study indicate that protein type and combinations of proteins need to be studied further to more fully understand the
relationship to emulsion color.
Brewed Coffee Characteristics
L*, a*, b* and pH values for brewed coffee used to evaluate whitening
ability are shown in Table 5. As coffee concentration increased (48%), L*,
a*, b* and pH values decreased.
Coffee Creamers in Coffee Functionality
Feathering. Feathering is the result of protein coagulation in hot, acidic
coffee, and the amount can range from mild aggregates to severe precipitation.
TABLE 5.
INSTRUMENTAL COLOR CHARACTERISTICS (L*, a* AND b*) AND pH OF COFFEE AT
VARIOUS CONCENTRATIONS
Characteristic

L*
a*
b*
pH

Coffee concentration (w/v)

4%

6%

8%

28.7 0.31
9.87 0.49
7.07 1.25
5.04 0.04

27.0 0.92
6.88 1.32
3.52 1.10
4.97 0.03

25.8 0.49
4.19 0.86
2.21 0.37
4.92 0.06

Values are means and standard deviations (n = 10).

56

A.E. GOLDE and K.A. SCHMIDT

Only SPI-100 coffee creamer displayed any tendency to feather in hot

(85 5C), brewed coffee and this creamer feathered in all three coffee concentrations. Feathering for SPI-100 creamer was rated at 2.3 in the 4% coffee
concentration and was rated 4 in the 6 and 8% (w/v) coffee concentrations.
Greater feathering occurred at the higher coffee concentrations (6 and 8%
[w/v]). Decker (1999) reported that creamers made with soy proteins have a
greater tendency to feather, which agrees with these results. The addition of
NaC to this SPI seemed to impart stability, inasmuch as the SPI-50 formulations did not exhibit any feathering. Feathering of the SPI-100 coffee-creamer
formulation in coffee might be caused by the relatively larger magnesium
content (313 ppm) of the SPI used in this study. Although the WPC powder
had the largest calcium and magnesium contents, coffee creamers made with
WPC did not feather. Feathering is governed by the calcium ion content, as
well as the temperature and pH of the brewed coffee (Hamboyan et al. 1989).
Kelly et al. (1999) found that spray-dried coffee creamers made with soluble
wheat protein were exceptionally stable in brewed coffee, even in hard water.
Although our creamers were liquid, the creamers containing IWP were stable
(did not exhibit feathering). Knightly (1969) and Thompson and Reniers
(1982) reported a negative correlation between viscosity and feathering resistance, but our data do not support this hypothesis as IWP-100 was the most
viscous coffee creamer (Table 3) and did not feather.
Whitening Ability. ANOVA results indicated that coffee concentration
affected the L*, b* and SI values (indication of whitening ability). As coffee
concentration increased, L*, b* and SI decreased for each coffee with creamer,
reflecting most probably the color characteristics of the coffee as opposed to
those of the creamer. HA and a* values of coffees with creamers were affected
slightly by coffee concentration (though not statistically) with larger HA and
smaller a* values as coffee concentration increased. Interactions of coffee
creamercoffee concentration were not significant for any of the instrumental
color measurements. Because of these statistical results, only the results of
the creamers in the 4 and 8% (representing the extremes in coffee color and
pH) coffee concentrations will be presented in this discourse on whitening
ability of the coffee creamers. L*, a*, b* values and SI & HA of various coffee
creamers in coffee at 4 and 8% coffee concentrations are shown in Tables 6
and 7, respectively.
Coffee creamers significantly affected L*, b* and SI values of the
creamer-coffee mixtures. L* values for different coffee creamers in hot,
brewed coffee ranged from 32.2 (SPI-100) to 38.5 (SPI-50) and 28.0 (SPI100) to 33.5 (SPI-50) in 4 and 8% (w/v) coffee, respectively (Tables 6 and 7).
In general, SPI-50 displayed the largest L* value and SPI-100 had the smallest
L* values at both coffee concentrations (Tables 6 and 7). The b* value of the

COFFEE CREAMER QUALITY

57

TABLE 6.
INSTRUMENTAL COLOR CHARACTERISTICS (L*, a*, b*) FOR COFFEE CREAMERS IN 4%
COFFEE
Formulation

NaC-100
SPI-100
SPI-50
IWP-100
IWP-75
IWP-50
IWP-25
WPC-100
WPC-50

Color characteristics
L*

a*

b*

HA

SI

35.8cd 1.87
32.2e 2.07
38.5a 1.32
37.0abcd 0.58
37.5abc 0.15
38.0ab 0.45
36.8abcd 0.98
35.4d 0.42
36.3bcd 0.40

5.94bc 0.50
5.56c 0.48
6.26ab 0.45
6.04ab 0.48
6.38ab 0.04
6.47a 0.04
6.31ab 0.06
6.17ab 0.20
6.33ab 0.05

13.9b 1.73
10.2c 2.23
16.1a 0.83
15.5ab 0.33
15.5ab 0.08
16.0a 0.20
15.7ab 0.89
14.0b 0.70
14.4ab 0.30

24.5b 1.09
31.9a 5.10
22.2b 0.67
23.6b 0.48
23.5b 0.07
23.1b 0.42
23.1b 1.12
25.2b 1.38
25.1b 0.47

15.1b 1.79
11.6c 2.17
17.3a 0.93
16.7ab 0.33
16.8ab 0.09
17.3a 0.18
16.9ab 0.85
15.3b 0.67
15.7ab 0.28

Values are means and standard deviations (n = 3). Means followed by different superscript letters
within the same column note significant differences (P < 0.05).
NaC-100 = 100% sodium caseinate (NaC); SPI-100 = 100% soy protein isolate (SPI); SPI-50 = 50%
sodium caseinate and 50% soy protein isolate; IWP-100 = 100% isolated wheat protein (IWP); IWP75 = 75% isolated wheat protein and 25% sodium caseinate; IWP-50 = 50% isolated wheat protein
and 50% sodium caseinate; IWP-25 = 25% isolated wheat protein and 75% sodium caseinate; WPC100 = 100% whey protein concentrate; WPC-50 = 50% whey protein concentrate and 50% sodium
caseinate.

SPI-100 creamer in coffee was significantly smaller than the b* values for
other creamers in coffee at both coffee concentrations (Tables 6 and 7). At a
coffee concentration of 8% (w/v), the WPC-100 coffee creamer had significantly smaller b* values than did the other coffee-creamer formulations,
except SPI creamer formulation, in coffee (P < 0.05).
No general trend for a* values of coffee with creamer was observed
throughout the creamer in coffee study. Creamers with coffee had a* values
that ranged from 5.56 (SPI-100) to 6.47 (IWP-50) and 4.27 (SPI-100) to 6.90
(SPI-50) in 4 and 8% (w/v) coffee, respectively (Tables 6 and 7). In general,
the SPI-100 coffee creamer had a smaller a* value than other coffee-creamer
formulations (P < 0.05), which is probably due to the flocculation (feathering)
of the creamer. Protein source did not significantly affect a* values of the nine
coffee creamers when added to brewed coffee (P < 0.05).
The smaller b* and L* values of the SPI-100 coffee creamer in coffee
might be caused by the feathering in hot coffee, which was reflected in the SI
of SPI-100 creamer in coffee, which was also significantly less than the SI
values for other coffees with creamers (P < 0.05). Coffee creamer IWP-50 had
the largest SI, indicating the greatest chroma (P < 0.05).
Coffee-creamer formulation affected the HA, a reflection of red color,
when mixed into hot, brewed coffee. The HA of the SPI-100 creamer-coffee

58

A.E. GOLDE and K.A. SCHMIDT

TABLE 7.
INSTRUMENTAL COLOR CHARACTERISTICS (L*, a*, b*, HUE ANGLE AND SATURATION
INDEX) FOR COFFEE CREAMERS IN 8% COFFEE
Formulation

NaC-100
SPI-100
SPI-50
IWP-100
IWP-75
IWP-50
IWP-25
WPC-100
WPC-50

Color characteristics
L*

a*

b*

HA

SI

32.6ab 0.91
28.0d 0.27
33.5a 0.17
32.2abc 0.84
32.8ab 0.54
32.9ab 0.83
32.8ab 1.38
31.1c 0.52
32.1bc 0.64

6.16cd 0.58
4.27e 0.15
6.90a 0.32
6.64abc 0.14
6.69abc 0.23
6.72ab 0.24
6.47bcd 0.27
6.03d 0.45
6.35bcd 0.14

10.3bc 1.70
5.6d 0.70
11.9a 0.22
10.9ab 0.77
10.8abc 0.70
11.2ab 0.86
10.9ab 1.11
9.3c 0.76
9.87bc 0.37

34.5b 2.73
44.2a 5.86
33.4b 2.14
35.0b 1.97
35.4b 1.14
34.5b 1.42
34.2b 1.89
37.0b 2.69
36.9b 1.63

12.0bc 1.74
7.0d 0.56
13.7a 0.04
12.7ab 0.71
12.7ab 0.69
13.0ab 0.85
12.7ab 1.01
11.1c 0.80
11.7bc 0.3

Values are means and standard deviations (n = 3). Means followed by different letters within the
same column note significant differences (P < 0.05).
NaC-100 = 100% sodium caseinate (NaC); SPI-100 = 100% soy protein isolate (SPI); SPI-50 = 50%
soy protein isolate and 50% sodium caseinate; IWP-100 = 100% isolated wheat protein (IWP); WP75 = 75% isolated wheat protein and 25% sodium caseinate; WP-50 = 50% isolated wheat protein and
50% sodium caseinate; IWP-25 = 25% isolated wheat protein and 75% sodium caseinate; WPC100 = 100% whey protein concentrate; WPC-50 = 50% whey protein concentrate and 50% sodium
caseinate.

mixture was significantly greater than the other HA values of creamers at

equivalent coffee concentrations (P < 0.05), but no significant differences
were found among the other coffee creamers (P > 0.05). Because of the
feathering in the SPI-100 creamer in the coffee, these results should be
interpreted carefully, and the overall results suggest that the redness of
coffee with creamer was not affected by the creamers, but rather by coffee
concentration.

CONCLUSIONS
Similar formulations for plant- and dairy-protein-based coffee creamers
were prepared. Slight differences in pH were observed and functionality of
these coffee creamers differed. Whitening ability of creamers made from plant
proteins was significantly less than that of creamers made with dairy proteins,
indicating that a relationship between emulsion stability and color impact is
an important aspect that warrants further study. Apparent viscosity and surface
tension of plant-protein-based coffee creamers were significantly greater than
those of the dairy-protein-based coffee creamers, indicating that emulsion

COFFEE CREAMER QUALITY

59

formation and stabilization may be occurring by different mechanisms.

Combinations of isolated wheat protein (75 and 50%) and sodium caseinate
displayed greater syneresis, compared with other formulations, suggesting
that these two proteins may not be synergistic in a ~neutral pH liquid system.
Overall, the results suggest that isolated wheat protein and whey protein
concentrate are suitable partial replacements for protein powders in liquid
coffee creamers.
ACKNOWLEDGMENTS
Contribution no. 05-11-J from the Kansas Agricultural Experiment
Station, Manhattan, KS 66506-1600. The authors acknowledge partial
financial support from the Agricultural Product Utilization Forum.
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