Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

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Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non‐dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil‐based LNDCs. LNDCs were prepared via different...

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Bibliographic Details
Main Authors:	Soo, Yuen Num, Tan, Chin Ping, Tan, Phui Yee, Khalid, Nauman, Tan, Tai Boon
Format:	Article
Published:	Wiley 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/97254/

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