Non-dairy creamer and method of making the same

A non-dairy creamer comprising a triglyceride composition, the triglyceride composition comprises triglycerides comprising a total fatty acid content, the triglycerides comprising:

• (A) a lauric acid (C12:0) content of from about 5 wt % to about 30 wt %, by weight of the total fatty acid content;
• (B) a palmitic acid (C16:0) content of from about 20 wt % to about 45 wt %, by weight of the total fatty acid content;
• (C) a myristic acid (C14:0) content of from about 2 wt % to about 8 wt %, by weight of the total fatty acid content;
• (D) a stearic acid (C18:0) content of from about 2 wt % to about 6 wt %, by weight of the total fatty acid content;
• (E) a linoleic acid (C18:2) content of from about 3 wt % to about 10 wt %, by weight of the total fatty acid content;
• and
• (F) an oleic acid (C18:1) content of from about 25 wt % to about 40 wt %, by weight of the total fatty acid content,
• wherein the triglyceride composition has a fatty acid content of 96 wt % to 98.3 wt % of C12:0, C14:0, C16:0, C16:1, C17:0, C17:1, C18:0, C18:1, C18:2, C18:3, C20:0, C20:1, C20:2, C21:0, C22:0, C22:2, C24:0, and C24:1 fatty acids,
• wherein the triglyceride composition has
• a trans fatty acid value of from about 0 wt % to about 1% by weight of the total fatty acid content,
• an oxidative stability index of greater than about 15 h at a temperature of 120° C. and an airflow rate of 20 L/h,
• a saturated fatty acid content of from about 55 wt % to about 65 wt % by weight of the total fatty acid content,
• a slip melting point of from about 22° C. to about 40° C., and
• a total volatile aldehyde content of from about 1 wt % to about 5 wt % by weight of the triglyceride composition.