Creamers with improved texture/mouthfeel and method of making thereof

A process of preparing a liquid creamer composition,

• wherein the liquid creamer composition comprises ingredients comprising:
• high oleic oils;
• micellar casein;
• emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides;
• and
• hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose;
• the process comprising:
• dissolving the ingredients in hot water under agitation to form a composition;
• sterilizing the composition using ultra-high temperature (UHT) treatment;
• homogenizing the composition at total pressure of 135 to 300 bars and a temperature of 65 to 80 °C, wherein the homogenizing is performed before the UHT treatment, after the UHT treatment, or both before and after the UHT treatment;
• sterilizing the composition at UHT conditions at 136-150 °C for 3-30 seconds to form a beverage base product;
• cooling the beverage base product to 25°C or below to form the liquid creamer composition;
• and
• aseptically filling the liquid creamer composition in an aseptic container.