Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration.
Yuen Num SooChin-Ping TanPhui Yee TanNauman KhalidTai Boon TanPublished in: Journal of the science of food and agriculture (2020)
Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.