High-stability non-dairy creamer as well as preparation method and application thereof

Abstract

The invention discloses high-stability non-dairy creamer as well as a preparation method and application thereof, and relates to the technical field of food processing, and the high-stability non-dairy creamer comprises the following raw materials in parts by weight: 25-45 parts of vegetable oil gel, 0.2-12 parts of an emulsifier and 50-100 parts of water. Wherein vegetable oil in the vegetable oil gel has better dispersity, so that compared with the instant non-dairy creamer, the vegetable oil gel can achieve the effect of better stability by using less mass of the vegetable oil gel, and meanwhile, the non-dairy creamer disclosed by the invention has higher stability in a high-temperature or acidic pH environment, a water phase and an oil phase of the non-dairy creamer are not easy to layer, and the storage time of the non-dairy creamer is longer. In addition, no trans-fatty acid is added into the high-temperature non-dairy creamer, but the high-temperature non-dairy creamer has the same flavor as non-dairy creamer prepared from hydrogenated vegetable oil, and can effectively prevent negative effects of trans-fatty acid on human bodies.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a high-stability non-dairy creamer and its preparation method and application. Background Art

[0002] Non-dairy creamer, sometimes also called milk powder or non-dairy fat powder, is a food additive mainly used to replace milk or cream.

[0003] Ready-to-use non-dairy creamer can be liquid, creamy or semi-solid, and can be directly used in beverages or other foods without re-dissolving. Its stability can be improved by adding emulsifiers and stabilizers, but it is still prone to oil-phase and water-phase separation at high temperatures, in acidic environments or during long-term storage, which affects the appearance and taste of the product.

[0004] In addition, traditional non-dairy creamer usually uses hydrogenated vegetable oil as a raw material, and a certain amount of trans fatty acids will be produced during the hydrogenation process. Excessive intake of trans fatty acids will increase the risk of cardiovascular diseases. With the improvement of consumers' health awareness, the demand for foods with low or no trans fatty acids is increasing day by day. Summary of the Invention

[0005] The main object of the present invention is to propose a high-stability non-dairy creamer and its preparation method and application, aiming to solve the problems of more trans fatty acids and instability at high temperatures in the existing non-dairy creamer.

[0006] To achieve the above object, the present invention proposes a high-stability non-dairy creamer, which comprises the following raw materials in parts by weight:

[0007] 25-45 parts of vegetable oil gel, 0.2-12 parts of emulsifier, and 50-100 parts of water.

[0008] In one embodiment, the emulsifier comprises lecithin and / or sucrose fatty acid ester.

[0009] In one embodiment, the emulsifier comprises lecithin and sucrose fatty acid ester, and the mass ratio of lecithin to sucrose fatty acid ester is 1:(0.8-1.2).

[0010] In one embodiment, it further comprises at least one of dietary fiber, sweetener, and flavor.

[0011] The present invention also provides a preparation method of the above-mentioned high-stability non-dairy creamer, which comprises the following steps:

[0012] S1. Dissolve casein and soy protein isolate in water to obtain a first mixed solution; adjust the pH of the first mixed solution to 4-5, and then perform heat treatment to obtain a second mixed solution;

[0013] S2. Mix the second mixed solution with vegetable oil and then perform ultra-high pressure homogenization treatment, followed by cooling to solidify the second mixed solution into a vegetable oil gel;

[0014] S3. Mix the vegetable oil gel with an emulsifier and water and perform homogenization treatment to obtain the non-dairy creamer.

[0015] In one embodiment, in step S1:

[0016] The mass ratio of the casein to the soy protein isolate is 3:(0.5 - 1.5); and / or,

[0017] The temperature of the heat treatment is 80 - 95°C; and / or,

[0018] The time of the heat treatment is 10 - 20 min.

[0019] In one embodiment, in step S2:

[0020] The mass ratio of the total mass of casein and soy protein isolate in the second mixed solution to the mass of vegetable oil is (2 - 6):(15 - 25); and / or,

[0021] The pressure of the ultra-high pressure homogenization treatment is 100 - 300 MPa; and / or,

[0022] The time of the ultra-high pressure homogenization treatment is 5 - 15 min; and / or,

[0023] The cooling includes cooling at -20 - -15°C and then thawing at 0 - 4°C.

[0024] In one embodiment, in step S3:

[0025] The rotation speed of the homogenization treatment is 1500 - 3500 r / min; and / or,

[0026] The time of the homogenization treatment is 15 - 35 min.

[0027] In one embodiment, step S2 includes:

[0028] Mix the second mixed solution, vegetable oil, and hydroxypropyl methylcellulose and arabic gum with a mass ratio of 2:(0.5 - 1.5), then perform ultra-high pressure homogenization treatment, and then cool to solidify the second mixed solution into a vegetable oil gel.

[0029] The present invention also provides an application of the aforementioned high-stability non-dairy creamer or the non-dairy creamer prepared by the preparation method of the aforementioned high-stability non-dairy creamer in coffee, milk tea, instant oatmeal, or instant milk powder.

[0030] In the technical solution of the present invention, the vegetable oil in the vegetable oil gel has good dispersibility. Therefore, compared with instant non-dairy creamer, a smaller mass of the vegetable oil gel can achieve a better stability effect. At the same time, the non-dairy creamer of the present invention has high stability in high-temperature or acidic pH environments, and its aqueous phase and oil phase are not easily separated, and the storage time is longer. In addition, the high-temperature non-dairy creamer of the present invention does not contain trans fatty acids, but has the same flavor as the non-dairy creamer prepared from hydrogenated vegetable oil, and can effectively prevent the negative effects of trans fatty acids on the human body.

[0031] The realization of the object, functional features and advantages of the present invention will be further described in conjunction with the embodiments. Detailed implementation manners

[0032] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Those not specified in the embodiments are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments not indicated by the manufacturer can all be obtained as conventional products through commercial purchase. In addition, the meaning of "and / or" appearing throughout the text includes three parallel solutions. Taking "A and / or B" as an example, it includes solution A, solution B, or a solution where A and B are satisfied simultaneously. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the fact that those skilled in the art can implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0033] Non-dairy creamer, sometimes also called milk powder or non-dairy fat powder, is a food additive mainly used to replace milk or cream. Some non-dairy creamers improve stability by adding emulsifiers and stabilizers, but they are still prone to oil-phase and water-phase separation during high temperature, acidic environments or long-term storage, affecting the appearance and taste of the product. In addition, traditional non-dairy creamer usually uses hydrogenated vegetable oil as a raw material, and a certain amount of trans fatty acids will be produced during the hydrogenation process. Excessive intake of trans fatty acids will increase the risk of cardiovascular diseases. With the improvement of consumers' health awareness, the demand for low-trans-fatty-acid or trans-fatty-acid-free foods is increasing day by day.

[0034] In view of this, the present invention provides a high-stability non-dairy creamer, comprising raw materials in the following parts by mass: 25-45 parts of vegetable oil gel, 0.2-12 parts of emulsifier, and 50-100 parts of water. In the technical solution of the present invention, the dispersion of vegetable oil in the vegetable oil gel is good. Therefore, compared with instant non-dairy creamer, a smaller mass of vegetable oil gel can achieve a better stability effect. At the same time, the non-dairy creamer of the present invention has high stability in high-temperature or acidic pH environments, and its aqueous phase and oil phase are not easily stratified, and the storage time is longer. In addition, the high-temperature non-dairy creamer of the present invention does not contain trans fatty acids, but has the same flavor as the non-dairy creamer prepared from hydrogenated vegetable oil, and can effectively prevent the negative effects of trans fatty acids on the human body.

[0035] In some embodiments, the emulsifier comprises lecithin and / or sucrose fatty acid ester. Lecithin has good hydrophilicity and lipophilicity, can increase the dispersion degree of oil in water, and helps to maintain the stability of the emulsified state. Sucrose fatty acid ester is a class of compounds obtained by chemical synthesis of sucrose and edible fatty acids, is very stable in a wide pH range, and has good tolerance to electrolytes. Preferably, the emulsifier comprises lecithin and sucrose fatty acid ester, and the mass ratio of lecithin to sucrose fatty acid ester is 1:(0.8-1.2). That is, the mass ratio can be 1:0.8, 1:1 or 1:1.2. When the mass ratio is within the above range, lecithin and sucrose fatty acid ester act synergistically to effectively reduce the interfacial tension between the vegetable oil gel and the aqueous phase.

[0036] In some embodiments, it further comprises at least one of dietary fiber, sweetener, and flavor. It can be understood that any one of dietary fiber, sweetener, and flavor can also be present in the non-dairy creamer, or all three of the above can be present at the same time. Among them, the dietary fiber is preferably inulin, and its parts by mass can be 3-9 parts. Within this range, the dietary fiber can improve the taste and stability of the non-dairy creamer and is beneficial to human health. The sweetener and flavor are used to improve the flavor of the non-dairy creamer.

[0037] The present invention also provides a preparation method of the foregoing high-stability non-dairy creamer, comprising the following steps:

[0038] S1. Dissolve casein and soy protein isolate in water to obtain a first mixed solution; adjust the pH of the first mixed solution to 4-5, and then perform heat treatment to obtain a second mixed solution;

[0039] S2. Mix the second mixed solution with vegetable oil and then perform ultra-high pressure homogenization treatment, and then cool it to make the second mixed solution solidify into a vegetable oil gel;

[0040] S3. Mix the vegetable oil gel with an emulsifier and water, and perform homogenization treatment to obtain the non-dairy creamer.

[0041] In the technical solution of the present invention, in step S1, adjusting the pH of the first mixed solution to 4-5 is beneficial to the partial dissociation and conformational change of casein, reducing the intermolecular electrostatic repulsion force, facilitating the unfolding of polypeptide chains, exposing more hydrophobic regions and active sites. During the subsequent heat treatment process, the soy protein isolate undergoes thermal denaturation, and its natural globular structure is destroyed, and the molecules unfold. The above treatment makes the polypeptide chains of casein and soy protein isolate doped in the second mixed solution; in step S2, after mixing the second mixed solution with vegetable oil, ultra-high pressure homogenization treatment is carried out to make the vegetable oil fully dispersed in the polypeptide chains intermingled with casein and soy protein isolate. Cooling will further solidify the system into a vegetable oil gel; in step S3, the vegetable oil gel and water are emulsified under the action of an emulsifier and homogenization treatment to obtain a ready-to-use non-dairy creamer. It should be noted that in the preparation method of the present invention, casein will not undergo denaturation at the heat treatment temperature. At the same time, after the two proteins unfold, the polypeptide chains interact with each other to form a more complex three-dimensional structure. The ultra-high pressure homogenization treatment refines the oil droplets of the vegetable oil and embeds them into the three-dimensional structure formed by the polypeptide chains of the two proteins, making the vegetable oil droplets more firmly dispersed in the three-dimensional structure and having good stability under high temperature or acidic pH conditions and can be stored for a long time.

[0042] In some embodiments, in step S1: the mass ratio of the casein to the soy protein isolate is 3:(0.5-1.5). The mass ratio of casein to soy protein isolate can be 3:0.5, 3:1 or 3:1.5. The mass ratio within the above range can ensure that the three-dimensional structure jointly constructed by the two proteins can stably wrap the vegetable oil droplets.

[0043] In some embodiments, in step S1: the temperature of the heat treatment is 80-95°C; and / or, the time of the heat treatment is 10-20 min. Controlling the temperature and time of the heat treatment within the above range can ensure the unfolding of the polypeptide chains of the soy protein isolate, while the casein will not denature.

[0044] In some embodiments, in step S2: the mass ratio of the total mass of casein and soy protein isolate in the second mixed solution to the mass of vegetable oil is (2-6):(15-25). The mass ratio of the total mass of casein and soy protein isolate to the mass of vegetable oil can be 2:25, 4:20 or 6:15. The mass ratio within the above range can ensure that the small vegetable oil droplets are more firmly fixed in the three-dimensional structure jointly constructed by the casein and soy protein isolate.

[0045] In some embodiments, in step S2: the pressure of the ultra-high pressure homogenization treatment is 100-300 MPa; and / or, the time of the ultra-high pressure homogenization treatment is 5-15 min. Controlling the pressure and time of the ultra-high pressure homogenization treatment within the above ranges can ensure that continuous vegetable oil is transformed into small vegetable oil droplets and evenly and stably embedded in the three-dimensional structure jointly constructed by casein and soy protein isolate.

[0046] In some embodiments, in step S2: the cooling includes cooling at -20 to -15 °C and then thawing at 0 to 4 °C. It can be understood that the cooling can be a one-time cooling to 0 to 4 °C, or a freeze-thaw cycle can be carried out to increase the stability of the vegetable oil gel so that it is not easily stratified under overheated and overly acidic storage conditions.

[0047] In some embodiments, in step S3: the rotation speed of the homogenization treatment is 1500-3500 r / min; and / or, the time of the homogenization treatment is 15-35 min. Controlling the rotation speed and time of the homogenization treatment within the above ranges can ensure that the vegetable oil gel and the aqueous phase can be uniformly dispersed through the emulsifier to form a stable non-dairy creamer system.

[0048] In some embodiments, step S2 includes: mixing the second mixed solution, vegetable oil, and hydroxypropyl methylcellulose and arabic gum with a mass ratio of 2:(0.5-1.5), followed by ultra-high pressure homogenization treatment, and then cooling to solidify the second mixed solution into a vegetable oil gel. In the technical solution of the present invention, hydroxypropyl methylcellulose and arabic gum compounded in a mass ratio of 2:(0.5-1.5) can also be added during the mixing of the second mixed solution and vegetable oil. Adding the two polysaccharides can further greatly improve the stability of the non-dairy creamer under overheated and overly acidic conditions. Specifically: the composite interfacial film formed by the composite protein and the composite polysaccharide has better elasticity and stability, which can effectively prevent the aggregation and fusion of oil droplets and improve the subsequent emulsification stability.

[0049] The present invention also provides an application of the aforementioned high-stability non-dairy creamer or the high-stability non-dairy creamer prepared by the preparation method of the aforementioned high-stability non-dairy creamer in coffee, milk tea, instant oatmeal or instant milk powder. Therefore, it has all the beneficial effects of the aforementioned high-stability non-dairy creamer or the preparation method of the aforementioned high-stability non-dairy creamer, which will not be elaborated here one by one. It can be understood that the ready-to-use non-dairy creamer in the present invention can also be prepared into powder by spray drying for use.

[0050] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.

[0051] Example 1

[0052] A method for preparing high - stability non - dairy creamer, comprising the following steps:

[0053] S1. Weigh casein and soy protein isolate according to a mass ratio of 3:1 (a total of 4.0 g), add 85 mL of deionized water, stir on a magnetic stirrer for 30 minutes to completely dissolve it, forming a first mixed solution; use 1M HCl to adjust the pH of the solution to 4.5, continue stirring for 10 min to allow the protein to fully respond to the pH change; then place the solution in a 90 °C constant - temperature water bath and heat for 15 min, continuously stirring during the heating process, and cool to room temperature after heating to obtain a second mixed solution;

[0054] S2. Slowly add 20 g of palm kernel oil at 50 °C to the above - mentioned second mixed solution, stirring while adding to avoid oil - water separation. Transfer it to a high - pressure homogenizer and homogenize it once at a pressure of 200 MPa. Then place the system after ultra - high - pressure homogenization in a - 20 °C refrigerator and freeze for 4 h, take it out and slowly thaw it in a 4 °C refrigerator for 2 h to obtain a vegetable oil gel;

[0055] S3. Take 50 g of the vegetable oil gel and mix it with 0.6 g of an emulsifier (lecithin:sucrose fatty acid ester = 1:1) and water to make the total mass 100 g, and process it with a high - speed shear homogenizer at 3000 r / min for 25 min to obtain non - dairy creamer.

[0056] Example 2

[0057] The difference between Example 2 and Example 1 is that:

[0058] In step S1, the mass ratio of casein to soy protein isolate is 3:0.5.

[0059] Example 3

[0060] The difference between Example 3 and Example 1 is that:

[0061] In step S1, the mass ratio of casein to soy protein isolate is 3:1.5.

[0062] Example 4

[0063] The difference between Example 4 and Example 1 is that:

[0064] In step S1, use 1M HCl to adjust the pH of the solution to 3.

[0065] Example 5

[0066] The difference between Example 5 and Example 1 is that:

[0067] In step S1, use 1M HCl to adjust the pH of the solution to 6.

[0068] Example 6

[0069] Example 6 is different from Example 1 in that:

[0070] In step S1, the temperature of the constant temperature water bath is 80°C.

[0071] Example 7

[0072] Example 7 is different from Example 1 in that:

[0073] In step S1, the temperature of the constant temperature water bath is 100°C.

[0074] Example 8

[0075] Example 8 is different from Example 1 in that:

[0076] In step S2, the addition amount of palm kernel oil is 30 g.

[0077] Example 9

[0078] Example 9 is different from Example 1 in that:

[0079] In step S2, a mixture of hydroxypropyl methylcellulose and arabic gum with a mass ratio of 2:1 (3 g in total) is added to the second mixed solution.

[0080] Comparative Example 1

[0081] Comparative Example 1 is different from Example 1 in that:

[0082] In step S1, soy protein isolate is not added, heating is not carried out, and the mass of added casein is 4 g.

[0083] Comparative Example 2

[0084] Comparative Example 2 is different from Example 1 in that:

[0085] In step S1, casein is not added, the pH is not adjusted, and the mass of added soy protein isolate is 4 g.

[0086] Comparative Example 3

[0087] Comparative Example 3 is different from Example 9 in that:

[0088] In step S2, hydroxypropyl methylcellulose is not added, and the mass of added arabic gum is 3 g.

[0089] Comparative Example 4

[0090] Comparative Example 4 is different from Example 9 in that:

[0091] In step S2, instead of adding gum arabic, 3 g of hydroxypropyl methylcellulose was added.

[0092] Comparative Example 5

[0093] The difference between Comparative Example 5 and Example 1 is that:

[0094] Casein, soy protein isolate, palm kernel oil, emulsifier and water were directly mixed and then treated with a high-speed shear homogenizer at 3000 r / min for 25 min to obtain non-dairy creamer. The amounts of each raw material were the same as those in Example 1.

[0095] Comparative Example 6

[0096] The difference between Comparative Example 6 and Comparative Example 5 is that:

[0097] Palm kernel oil was replaced with hydrogenated palm kernel oil.

[0098] Performance Test

[0099] The non-dairy creamers in Examples 1-9 and Comparative Examples 1-4 were evaluated for thermal stability, acid stability and spreadability. The evaluation methods are as follows:

[0100] (1) Thermal stability: The non-dairy creamer was placed in a constant temperature water bath at 85 °C and heated for 30 minutes to simulate the stability under high temperature environment. After heating, the solution was quickly cooled to room temperature, and then centrifuged at 4000 rpm for 20 minutes. The upper floating oil was collected, and the oil volume was accurately measured and recorded with a pipette. The oil yield = oil volume / total volume of non-dairy creamer;

[0101] (2) Acid stability: Citric acid was added to the non-dairy creamer to make its pH 3.5. After standing for two hours, it was centrifuged at 4000 rpm for 20 minutes. The upper floating oil was collected, and the oil volume was accurately measured and recorded with a pipette. The oil yield = oil volume / total volume of non-dairy creamer;

[0102] (3) Spreadability: A small amount of the sample was placed in a low-temperature (4 °C) refrigerator and left to stand for 2 hours. A spatula was used to try to spread it on a glass plate, and it was observed whether it was easy to coat, whether it was drawn into filaments or broken; among them, good ductility and smooth without resistance were recorded as 5 points, slightly hard but spreadable were recorded as 4 points, having a certain resistance and slightly sticky were recorded as 3 points, difficult to spread and obvious filament drawing were recorded as 2 points, and hard lumps and unable to spread were recorded as 1 point. The results are shown in Table 1.

[0103] Table 1 Performance characterization of non-dairy creamers in Examples 1-9 and Comparative Examples 1-4

[0104] Oil yield under heating conditions / % Oil yield under acidic conditions / % Spreadability Example 1 5.2 6.0 5 Example 2 7.0 7.5 4 Example 3 6.0 6.5 4.5 Example 4 8.0 9.0 3 Example 5 7.5 8.5 3 Example 6 6.5 7.0 4 Example 7 8.5 9.0 3.5 Example 8 7.0 7.5 4 Example 9 2.0 2.3 5 Comparative Example 1 15.0 16.2 3 Comparative Example 2 13.5 14.7 3 Comparative Example 3 8.0 8.5 3 Comparative Example 4 8.5 9.0 3 Comparative Example 5 21.0 24.0 3.5 Comparative Example 6 18.5 19.0 3.5

[0105] As can be seen from Table 1, compared with vegetable oil and hydrogenated vegetable oil, the non-dairy creamer prepared from the vegetable oil gel state in this application has better thermal stability and acid stability; at the same time, soy protein isolate and casein can synergistically improve the stability of the non-dairy creamer, and the combined use of hydroxypropyl methylcellulose and arabic gum can further greatly improve the stability of the non-dairy creamer.

[0106] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention can have various changes and modifications. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the patent protection scope of the present invention.

Claims

1. A high-stability non-dairy creamer, characterized in that, Comprising raw materials in the following parts by weight: 25 - 45 parts of vegetable oil gel, 0.2 - 12 parts of emulsifier, 50 - 100 parts of water.

2. The high-stability non-dairy creamer according to claim 1, wherein The emulsifier includes lecithin and / or sucrose fatty acid ester.

3. The high-stability non-dairy creamer according to claim 2, characterized in that, The emulsifier includes lecithin and sucrose fatty acid ester, and the mass ratio of lecithin to sucrose fatty acid ester is 1:(0.8 - 1.2).

4. The high-stability non-dairy creamer according to claim 1, wherein It further includes at least one of dietary fiber, sweetener, and essence.

5. A method for preparing a high-stability non-dairy creamer according to any one of claims 1 to 4, characterized in that, Comprising the following steps: S1. Dissolve casein and soy protein isolate in water to obtain a first mixed solution; Adjust the pH of the first mixed solution to 4 - 5, and then perform heat treatment to obtain a second mixed solution; S2. Mix the second mixed solution with vegetable oil and then perform ultra-high pressure homogenization treatment, and then cool it to make the second mixed solution solidify into vegetable oil gel; S3. Mix the vegetable oil gel with emulsifier and water, and perform homogenization treatment to obtain the non-dairy creamer.

6. The preparation method of the high-stability non-dairy creamer according to claim 5, characterized in that, In step S1: The mass ratio of casein to soy protein isolate is 3:(0.5 - 1.5); and / or, The temperature of the heat treatment is 80 - 95 °C; and / or, The time of the heat treatment is 10 - 20 min.

7. The preparation method of the high-stability non-dairy creamer according to claim 5, characterized in that, In step S2: The mass ratio of the total mass of casein and soy protein isolate in the second mixed solution to the mass of vegetable oil is (2 - 6):(15 - 25); and / or, The pressure of the ultra-high pressure homogenization treatment is 100 - 300 MPa; and / or, The time of the ultra-high pressure homogenization treatment is 5 - 15 min; and / or, The cooling includes cooling at -20 - -15 °C and then thawing at 0 - 4 °C.

8. The preparation method of the high-stability non-dairy creamer according to claim 5, characterized in that, In step S3: The rotation speed of the homogenization treatment is 1500 - 3500 r / min; and / or, The time of the homogenization treatment is 15 - 35 min.

9. The preparation method of the high-stability non-dairy creamer according to claim 5, characterized in that, Step S2 includes: Mix the second mixed solution, vegetable oil, and hydroxypropyl methylcellulose and arabic gum with a mass ratio of 2:(0.5 - 1.5), then perform ultra-high pressure homogenization treatment, and then cool it to make the second mixed solution solidify into vegetable oil gel.

10. Application of the high-stability non-dairy creamer prepared by the preparation method of the high-stability non-dairy creamer according to any one of claims 1 to 4 or the high-stability non-dairy creamer according to any one of claims 5 to 9 in coffee, milk tea, instant oatmeal, or instant milk powder.