Spray-drying a mixture of non-dairy carbs, non-dairy fats, and a proteinaceous foam stabilizer yields foaming creamer. It is utilized in beverages because of its capacity to produce a stable and thick layer of smooth foam that is instantly dissolved. The bespoke foam is designed primarily for specialty drinks like café latte and cappuccino. The appealing layer of foam delivers a rich, smooth, and creamy texture while also improving the aesthetic of the beverage.
In instant coffee drinks such as chocolate drinks and cappuccinos, large amounts of foaming creamers based on vegetable fats, dairy components, and carbs are employed. Furthermore, foamy creamers offer qualities such as good emulsion stability, great steady foam volume, oxidation resistance, and low-fat content.
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