Spray-drying a mixture including a non-dairy fat, a non-dairy carbohydrate, and a proteinaceous foam stabiliser yields a powder-form foaming creamer suited for use in beverages. The mixture is atomized in the spray-drying step by forcing it through a tiny aperture under high pressure. The dry powder can survive rough handling and still produce foam in the finished beverage.
For instant beverages, foaming creamer is available, and these can also be used in beverage mixes. The cold water soluble foamy creamer, which is mostly utilised in the foodservice business, is the other type of foaming creamer.
Because foamy creamers are readily available, the foodservice industry does not require more equipment or personnel, and the food processing industry may not require additional technology to manufacture foaming creamers. It's possible that using foamy creamer will save you money. Demand for frothy creamers is increasing as the market for coffee and other hot beverages grows.
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