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Rheological Powder Measurements on Coffee Creamer

Coffee creamer is a powdered milk substitute for coffee and tea. Due to its extended shelf life it is often used in hot-beverage vending machines. A further advantage of coffee creamer is that it does not dilute the hot beverage. In contrast to milk powder, coffee creamer is generally produced with vegetable fats. Different varieties are available, such as lactose-free coffee cream or a pure vegetable variant (no casein). Coffee creamer is produced by various drying technologies and thus, a quantitative evaluation of the process is generally required. Moreover, the product is often conveyed and dosed by pneumatic means, which can be optimized by applying powder rheology measurements.  The Anton Paar Powder Rheometer provides fast and reliable methods in order to analyze and evaluate coffee creamer (and further bulk solids) for quality control and process optimization.

Experimental Setup 


Two coffee-creamer samples (A and B) from different producers were obtained in a local shop and were stored in a dark and dry place. According to the label, the samples contained identical ingredients: glucose syrup, coconut oil, milk protein, stabilizer, emulgator, beta-carotene as coloring agent and silicon dioxide as separating agent (no details concerning the proportions were provided). 


The measurements were conducted with an Anton Paar MCR Rheometer equipped with a Powder Cell, a powder fluidizer with mass-flow controller (Fluidization Set Scientific), and a two-blade stirrer. The methods used are available as templates for powder measurements in the RheoCompass Software.

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