A Comparative Study of Non-Dairy Cream Based on The Type of Leguminosae Prote…

Quality non-dairy creamer was influenced by the color and the stability of emulsion. Non dairy creamer used a natural emulsifier ie protein concentrates derived from the class of Leguminosae. This study aimed to assess the effect of the concentration of sodium caseinate and protein concentrate source on the quality (physico-chemical and organoleptic). This study used two factors were sodium cas…