Calcium In Coffee Creamer

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Coffee creamer is a common calcium source for many, but how much of the calcium from coffee creamer is actually absorbable, and does it even matter? Coffee is one of the most popular beverages in the world, and as a result, there is an endless supply of coffee creamer available. But how healthy is using coffee creamer? Are these creamers just as nutritious as milk and yogurts? Do you really get a serving of calcium from that can of coffee creamer? Is it even possible for that “creamer” to actually be cream? These are all questions we will seek to answer.

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Calcium In Coffee Creamer

Coffee-mate is America’s #1 creamer that has an economical canister format for an organized beverage station….Nutritional Facts.

 Per 1 tsp (2 g)Daily Value (%)
Includes Added Sugars0 g0%
Protein0 g 
Vitamin D 0%
Calcium 0%

How Much Calcium Is In Coffee-Mate Creamer?

The Original Powder Coffee Creamer

Amount Per Serving
 Total Sugars 0g 
 Incl. 0g Added Sugars0%
 Protein 0g0%
Vitamin D 0mcg Calcium 0mg Iron 0mg Potassium 0mg0% 0% 0% 0%

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What Does Coffee Creamer Contain?

Although the ingredients can vary by brand, most coffee creamers are made from a combination of water, sugar, and vegetable oil. Coffee creamer is usually heavily processed and loaded with added sugar. Some popular types of coffee creamer can contain up to 5 grams of added sugar in a single serving.

Is Coffee-Mate Bad For Your Kidneys?

If consumed in moderation it poses little risk for those with kidney disease. Additives to coffee such as milk and many creamers increase the potassium and phosphorus content of coffee.

Does Coffee Creamer Raise Cholesterol?

But, he adds, in the amount that we typically consume, there’s very little — if any — effect of coffee on cholesterol, as long as the intake is in moderation. The same goes for adding cream and sugar: As long as it’s done in moderation, it’s unlikely to have much of an effect.

Does Coffee-Mate Raise Blood Sugar?

It is crucial to note that coffee with sugar or creamer can raise blood sugar levels. For a person with diabetes, the most healthful way to drink coffee is black or with a natural alternative sweetener. Optimize your glucose levels to help you meet your health goals.

What Are The Ingredients In Non-Dairy Coffee Creamer?

On the package, you may see “casein” or “caseinate” listed as one of the ingredients (which is actually the top allergenic protein in milk) and this means that the product isn’t actually entirely dairy-free. This can be a problem for those who are sensitive or allergic to milk. Here are some more relevant facts about non-dairy creamers.

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Are There Any Drawbacks To Plant-Based Coffee Creamer?

However, there are also some drawbacks. Shake Well: Plant-based coffee creamers are fortified with calcium, as they have no natural calcium. Make sure to shake any nut-based milk.

Is There Such a Thing As Coffee Creamer?

Unfortunately, the answer is yes. Dietitian, Dana Angelo White, explained that most “creamers” contain no actual cream, per the Food Network. While this might be good news for those that are lactose intolerant, it often means the products are full of sugar, oil, and thickeners.

How Much Calcium Is In Coffee With Cream Of Coffee?

A Coffee With Cream of Coffee contains about 4% Calcium per serving. You searched for calcium in Coffee with Cream which belongs to Beverages. *Percent Daily Values are based on a 2,000-calorie diet.

However, there are also some drawbacks. Shake Well: Plant-based coffee creamers are fortified with calcium, as they have no natural calcium. Make sure to shake any nut-based milk.

What Kind Of Milk Is In Coffee Creamer?

These product labels will have a milk warning such as “CONTAINS: Milk” just after the ingredient listing, and/or a parenthetical term, as for the coffee creamer, above, for milk proteins. Goat’s or Sheep’s milk cheese – Some goat cheeses or sheep’s milk cheeses may contain up to one-third cow’s milk.

Is There A Connection Between Caffeine And Calcium?

A: While, yes, it is true that the caffeine in coffee can slightly decrease calcium absorption, research has shown that the effect is minimal. In fact, the amount of calcium lost is so small that it can be completely offset, if you choose, by simply adding 1 to 2 tablespoons…

Things You Need To Know About Non-Dairy Coffee Creamer

Coffee lovers take their brew in lots of different ways. Some prefer it simple and black, and others stir in sugar, cream, or milk. We know what’s in all those ingredients, so no mystery there. But what in the world is in non-dairy creamer?

Before you tip that container of powdered or liquid non-dairy creamer, consider these 7 facts:

Calling it “non-dairy” isn’t always true.

You would think that a product called “non-dairy” would be safe for those who avoid dairy in their diet, right? But vegans and those with lactose intolerance or a milk allergy be warned: While many non-dairy creamers contain no lactose – the sugar found in milk that many have a hard time digesting – those same products may still contain casein. Casein is a milk protein that can trigger reactions in those with milk allergies. It gets added to non-dairy creamer to impart a milky flavor and texture. Labels must list casein as a milk product in the ingredient information box. So, while the label may say “non-dairy” or “lactose-free,” it does not mean it contains no dairy-derived ingredients. Vegans can opt for soymilk-based “creamers,” though soymilk may still be problematic for those with milk allergies.

Calling it “creamer” isn’t always true.

This should be fairly obvious: “Non-dairy creamer” is actually an oxymoron. How can you have cream if you have no dairy? Vegetable oils – usually coconut or palm kernel oil – give “creamers” that creamy look, feel, and flavor.

Extra ingredients get added in to mimic the qualities of milk and cream.

Sugar, sodium, and corn syrup show up in ingredient lists because they add the flavor you lose when you lose the milk or cream. Food colorings find their way into the mix, too, to mimic the way milk or cream will change the color of your coffee. In some cases, non-dairy creamers are more truthfully and clearly labeled as “coffee whiteners.” If you have food coloring allergies, check labels, because sometimes “plain” or “original” flavored varieties will not contain coloring.

Non-dairy creamers can boost your calorie count.

Plain black coffee contains almost no calories. But once you start scooping or pouring in add-ons like non-dairy creamer, the fat and calories pile up. Be careful how much you scoop into your cup or risk serious portion distortion. Take note of the serving size on the label, and if you want more than recommended, multiply your calorie-and-fat intake accordingly. Like most food products, non-dairy creamer brands usually offer low-fat and low-calorie options. And the “original” or “plain” flavored varieties of both powdered and fluid non-dairy creamers will likely contain fewer calories and less fat and sugar than those with additional flavoring.

Some non-dairy creamers contain trans fat.

Trans fat is a kind of fat that increases your bad (LDL) cholesterol while lowering the more beneficial (HDL) cholesterol. This can boost your risk of heart disease, stroke, and diabetes. You should not consume more than 2 grams of trans fat in a day, and some brands of non-dairy creamer can contain 1 gram per tablespoon.

Non-dairy creamer can go bad.

One of the perks of non-dairy creamers is that they keep longer than milk or cream. That doesn’t mean they do not have an expiry date. Check the package for best-by or use-by advice. Both powdered and liquid non-dairy creamers can take on an off odor, flavor, or appearance and should be discarded. Store powdered creamer in a cool, dry spot, sealed tightly. Liquid creamer should always be refrigerated and sealed tightly.

Powdered non-dairy creamer contains highly flammable ingredients.

The popular TV program Mythbusters tested out an urban myth similar to the Mentos-Diet Coke reaction: Could powdered non-dairy creamer ignite an explosion? As it turns out, sodium aluminosilicate, an ingredient added to keep powdered creamer from caking together, can become flammable when dispersed. The Mythbusters packed a large amount of powdered creamer into a cannon and, when lit, it set off a massive fireball. Coffee drinkers stirring small spoonfuls into their morning cup shouldn’t worry.

Making A Better Coffee Creamer

Making a better coffee creamer.jpg

Americans wouldn’t dare start their day without a hot cup of coffee. While many take their coffee black, many are looking for sweeteners or creaming agents to add extra flavor.

According to the New York-based National Coffee Association’s 1997 “Winter Coffee Drinking Study,” 49% of Americans wouldn’t dare start their day without a hot cup of joe. That works out to an average of 3.3 cups per person per day! And while many of those coffee drinkers take their brews black, the fact that 63% of them add a sweetener and/or creaming agent underlies a trend toward a kinder, gentler java.

But today’s coffee drinkers, increasingly unwilling to settle for plain old cream and sugar, demand more from their coffee whiteners. They want choices with upscale, specialty flavors, convenience, and smooth creamy textures, and they often want them without a high caloric cost or any dairy ingredients, to boot.

Birth Of A Creamer

Non-dairy creamers – complex oil-in-water emulsions, often lightly sweetened or flavored – originally arose as alternatives to perishable, and expensive, dairy products. But even non-dairy creamers have the fats, carbohydrates, proteins, and pH levels that, under proper conditions, make them fine microbial breeding grounds in their own right. So, manufacturers began producing creamers as powders and heat-treated liquids.

Powdered creamers can thank their low water activities for their longer shelf lives. Oddly enough, though, a powdered creamer begins its “life” as a liquid emulsion that processors are subsequently spray-dry.

According to Lee Huffman, Ph.D., technical service manager, NZMP (North America), Santa Rosa, CA, “you can’t take, say, the powdered dry ingredients and add the liquids and then the lipids, and just mix them together and get a powdered coffee creamer. You literally have to make the liquid emulsion and then dry it.”

Chuck Werstak, research, and development manager, Kerry Ingredients, Beloit, WI, notes that since individual ingredients contain bacteria, and since the emulsion’s water provides a heat-sink that holds temperatures below 212°F to 230°F during spray-drying, processors subject even those emulsions destined for drying to preliminary HTST processing.

Processors had to wait for UHT processing to become economical and consistent enough to make the production of liquid creamers with longer shelf lives feasible. A UHT-treated creamer, when packaged in a clean – but not sterile – container, will have a shelf life of about two months, according to Warshak.

UHT treatment wipes out pathogens and their spores, but non-sterile packaging materials contain spoilage organisms that proliferate under the right conditions. These kinds of creamers must stay cold. But combining UHT processing and aseptic packaging gets more shelf-life mileage, and makes these creamers shelf-stable.

Casein Combinations

You won’t find anything more “dairy-sounding” in a non-dairy creamer than caseinates. Even though caseinates are indeed milk derivatives (see below “A Non-dairy diary” for more details), they contribute no lactose and thus keep creamers off the blacklist of lactose-intolerants.

Casein, an insoluble dairy protein, precipitates from dairy whey at pH 4.6 and provides the basis from which manufacturers produce caseinate salts. Most coffee-creamer makers start with insoluble dairy casein and produce the caseinate salts from precipitated casein.

So, this yields liquid caseinates – sodium, calcium, and potassium caseinate, for example. “Caseinate production is another science in itself,” notes Huffman. “Industrially, companies take the raw casein and add their own knowledge of how to make the properties they want.”

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