ReviewFood chemistry: X2026
Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.
Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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0 citing papers in PubMed.
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Non-dairy creamers are spray-dried oil-in-water emulsion powders that must provide rapid wetting, whitening, emulsion stability, oxidative protection, reconstitution and acceptable flavor. Replacing sodium caseinate with plant proteins is attractive for plant-based and sustainability-oriented formulations, but remains difficult because many plant proteins show poor solubility, slow interfacial adsorption, weak or overly rigid films, heat- or salt-induced aggregation and off-flavors. This review critically summarizes peer-reviewed studies on plant-protein-stabilized emulsions, lipid microencapsulation and spray-dried creamer-related powders, and, unlike general plant-protein or encapsulation reviews, focuses on how protein source, structural modification, oil loading, wall composition and processing jointly determine product performance within an emulsion-to-powder framework. Physical, enzymatic and chemical modifications can improve interfacial functionality, but excessive processing may impair stability, color, digestibility or sensory quality. Future work should use multivariate optimization and validate plant-protein creamers in realistic coffee or tea systems.
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