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<p>The increasing demand for healthier products with lower fat content has led manufacturers to produce foods with better nutritional properties. In this study, the thermal and physicochemical characteristics of non-dairy coffee creamers with reduced-fat content, containing two natural gums, namely, cress seed gum (CSG) and Serish root gum (SRG), were examined. The samples were analyzed for pH, solubility, dynamic viscosity, color factors, and DSC curve at four levels of fat reduction (0%, 10%, 20%, and 30%) to assess their quality. Differential scanning calorimetry (DSC) revealed two endothermic transitions. With fat reduction, the primary glass transition (<i>T</i><sub>g1</sub>) shifted upward to ≈58–72&#xa0;°C, while a higher-temperature transition remained centered at ≈150–156&#xa0;°C. Corresponding enthalpy changes spanned ≈138–334&#xa0;J&#xa0;kg⁻<sup>1</sup> for CSG and ≈53–325&#xa0;J&#xa0;kg⁻<sup>1</sup> for SRG, indicating greater thermal robustness and reduced susceptibility to stickiness/caking. These thermoanalytical trends dominated the overall response; non-thermal properties (e.g., viscosity and whiteness) changed only modestly. Reducing fat by up to 30% lowered whitening capability (whiteness index, WI) from 37.94 to 30.10 for CSG and 35.16 to 29.54 for SRG. Viscosity decreased only slightly (CSG 0.799 to 0.787&#xa0;mPa&#xa0;s; SRG 0.721 to 0.712&#xa0;mPa&#xa0;s) and remained comparable to, or above, the commercial control (SRG ≈ control). These results indicate that native CSG and SRG can support meaningful fat reduction in non-dairy creamers while preserving flow and enhancing thermal robustness.</p>

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Physicochemical and thermodynamic properties of reduced-fat non-dairy coffee creamers

  • 期刊论文

  • 发表日期：

    2026年1月14日

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  • Ferdows Pourabdollah,
  • Seyed M. A. Razavi

摘要

The increasing demand for healthier products with lower fat content has led manufacturers to produce foods with better nutritional properties. In this study, the thermal and physicochemical characteristics of non-dairy coffee creamers with reduced-fat content, containing two natural gums, namely, cress seed gum (CSG) and Serish root gum (SRG), were examined. The samples were analyzed for pH, solubility, dynamic viscosity, color factors, and DSC curve at four levels of fat reduction (0%, 10%, 20%, and 30%) to assess their quality. Differential scanning calorimetry (DSC) revealed two endothermic transitions. With fat reduction, the primary glass transition (Tg1) shifted upward to ≈58–72 °C, while a higher-temperature transition remained centered at ≈150–156 °C. Corresponding enthalpy changes spanned ≈138–334 J kg⁻1 for CSG and ≈53–325 J kg⁻1 for SRG, indicating greater thermal robustness and reduced susceptibility to stickiness/caking. These thermoanalytical trends dominated the overall response; non-thermal properties (e.g., viscosity and whiteness) changed only modestly. Reducing fat by up to 30% lowered whitening capability (whiteness index, WI) from 37.94 to 30.10 for CSG and 35.16 to 29.54 for SRG. Viscosity decreased only slightly (CSG 0.799 to 0.787 mPa s; SRG 0.721 to 0.712 mPa s) and remained comparable to, or above, the commercial control (SRG ≈ control). These results indicate that native CSG and SRG can support meaningful fat reduction in non-dairy creamers while preserving flow and enhancing thermal robustness.