Natural creamer with high tolerance to acidity and minerals in beverage

A process for manufacturing a creamer free of artificial additives that are anti-foaming agents, surfactants, added emulsifiers, buffers, and whitening agents, the process comprising:

• (i) preparing a premix solution comprising baking soda and water;
• (ii) adding a lemon juice concentrate to the premix solution with agitation to form a natural chelating solution, wherein the lemon juice concentrate comprises an acid component comprising citric acid and malic acid;
• (iii) low shear mixing of the natural chelating solution in the presence of a plant protein, a fat comprising a plant oil and a sugar to achieve a complete hydration of dry ingredients to form a composition;
• and
• (iv) homogenizing the composition,
• wherein the total baking soda added is 0.8 to 1.0 wt % of the creamer at a ratio of the baking soda:the lemon juice concentrate on a total solid basis from 1.3:1 to 2.5:1,
• the creamer comprises a gum selected from the group consisting of gellan gum, guar gum and combinations thereof,
• the plant oil ranges between 3% and 10% by mass of the creamer,
• a mass ratio of the sugar:the plant protein ranges from 75:1 to 25:1, and a mass ratio of the plant protein:the fat is more than 1:20, and
• the only plant protein in the creamer is selected from the group consisting of pea protein, potato protein, lentil protein, rice protein, quinoa protein, oat protein, and combinations thereof.