Formulation of nondairy coffee whiteners with cottonseed protein isolates

Abstract

Abstract Nondairy coffee whiteners were prepared on a pilot scale using four different glandless cottonseed protein isolates prepared by different processes. Bulk density, whitening capacity, cream separation and oil retention capacity of the whiteners were compared to those formulated with sodium caseinate and a commercial whitener. Glandless cottonseed protein isolates, prepared by conventional and aqueous extraction processes, are poor ingredients for coffee whitener production, showing poor whitening capacity, separation of proteins through sedimentation and separation of fat as a cream layer in a mixture with aqueous coffee. Succinylated cottonseed proteins showed many markedly improved characteristics as coffee whiteners. Ca. 50% replacement of sodium caseinate with succinylated cottonseed protein isolate did not affect the quality of whiteners compared to that of 100% sodium caseinate‐based whitener.