Development of Non-Dairy Creamer Analogs/Mimics for an Alternative of Infant Formula using Egg White, Yolk, and Soy Proteins

A study was conducted to develop non-dairy creamer analogs/mimics using egg white, yolk, soy protein, and their combinations, nutrient content, shelf-life, flavor acceptability were compared. The amounts of oleic linoleic acid content increased as the amount yolk in formula, but increases polyunsaturated fatty acids < 0.5% total fat. addition formula choline lutein products, 0.4 mg/g for 4 lutein. products continued decrease over storage time, only about 15-20% 0-month left after 3 months storage. Although TBARS values spray-dried time increased, still low. Yellowness, darkness, flavor/odor increased. overall closely related intensity flavor/odor, improved acceptance because most off-odor volatiles disappeared during Water temperature important parameter dissolving analogs/mimics, 55-75oC optimal water conditions dissolve them. Higher protein combinations place white reduced cost significantly those contained better balanced nutrients than commercial coffee creamers. However, off-flavor solubility two issues products.