Caveat Emptor: May the Buyer Beware--10. Coffee & "Creamer"

Coffee Mug
from
Chase's Calendar of Events








What is in that cup of coffee?
A morning cup of coffee used to be so reliable and simple: boiling water, instant coffee, creamer. To find out why that morning cup of coffee suddenly tasted so different, so acidic, monthlynotesstaff quickly 'wiki-researched' coffee and creamers.

The previous blog on 'Coffee' did not answer the 'change in taste to acidic' question when drinking name-brand coffee and creamer products, frequently purchased in the past. Differences in water acidity where grown or processed could be factors.

Creamer or Lightener:
The name "creamer" refers to the use of non-fresh forms of milk, evaporated, canned, condensed or sweetened condensed milk, added to coffee, tea, or other hot, or now even cold, beverages.

Evaporated milk, the prototype for real 'creamer', is 'dairy creamer'.
Evaporated milk is fresh, homogenized milk from which 60% of the water has been removed. The milk product then is chilled, stabilized, packaged, and sterilized at 240-245 degrees Fahrenheit (130-135 degrees Celsius) for 15 minutes. Vitamin D must be added in the US. Evaporated milk has a slightly carmelized flavor and darker color due to the high heat process.

The shelf-life of evaporated milk is 1 year to 15 months, depending on the amount of sugar added and the proportion of fat in the product. The US Code of Federal Regulations specifies the content of milk fat (not less than 6.5% by weight), non-milk fat solids (not less than 16.5% by weight), and total milk solids (not less than 23% by weight).

Carnation, an original producer of evaporated milk, is now owned by Nestle and licensed to Smuckers of Canada. PET, also now owned by Smuckers, also produces evaporated milk.

'Non-dairy coffee creamer' is a liquid or granular substance which can be substituted for milk or cream in coffee, tea, or other beverages. 'Non-dairy creamer', which does not contain lactose, is made for the lactose-intolerant. Outside of the US, many countries require the use of the term 'lightener' or a term other than 'creamer' which implies the presence of real cream in the product.

The first coffee creamer, 'Pream' was made in 1952 from dehydrated cream and sugar. Pream contained milk protein which prevented the powder from dissolving easily.

In 1958 Carnation developed "Coffee-Mate Non-Dairy Creamer". Carnation replaced most milk product with dried vegetable oil.

Common ingredients in non-dairy coffee creamer today include vegetable-based fats. There are also non-dairy, non-fat coffee creamers and whiteners. Other ingredients are sodium caseinate, from the milk protein casein, which does not contain lactose,
corn syrup, sweeteners, and flavorings.

A possible source of the more acidic tasting coffee & creamer is dipotassium phosphate, added to adjust the acidity of coffee. 'CoffeeMate' Hazelnut lists this additive quantity as 'less than 2%'.

For 'dairy creamer' another source of acidity could be whey or 'milk plasma', the liquid left after milk is curdled and strained, a by-product of the manufacture of cheese and casein. 'Acid whey' or 'sour whey' is made during manufacture of 'acid' types of cheese, for example, cottage cheese.

'Sweet whey' or 'sour whey' is produced during the manufacture of rennet, an enzyme added to make hard cheeses, like cheddar or swiss.

As a food additive, whey is thought to increase lactose intolerance. Others note its effect on reducing blood sugar spikes in Type II (Adult Onset) Diabetes Mellitus by increasing insulin secretion.

Wikipedia notes another Whey Acid Protein (WAP), a pseudogene NOT found in ruminants or humans, but a major milk protein found in certain mammals like monotremes, marsupials, rodents, rabbits, pigs, and camels. WAP contains 2-3 4-disulfide core domains, with 2 cysteine compounds, possibly associated with anti-bacterial activity.

The current interest in raw milk, considered to be 'organic', and more popular than homogenized or pasteurized milk among the 'natural food' crowd, may make the discovery of what is making that morning cup of coffee & cream more acidic tasting more difficult. 'Organic' foodies believe there is less asthma and allergy among those who drink raw milk.

Pasteurization, a heating process related to 'the germ theory' for control of highly contagious bacterial illnesses, has been utilized since the 1890s. In 1938 pasteurization was noted to reduce milk-borne illness due to raw milk bacteria. These bacteria include TB (tuberculosis, mycobacterium bovis), Campylobacter, Escherichia coli (E. coli 0157-H7), Listeria, Salmonella, Yersinia enterocolitis, brucellosis, and Chryseobacteria. Symptoms include diarrhea, stomach cramps, fever, headache, vomiting, and exhaustion.

Another source of acidity are changes in the product as major company label products are made in small 'franchise' factories using modified processes and packaging. There may be differences in the acidity of water used in factory processing, in water provided to animals in 'dairy creamer' production, and possibly the water used in making that morning cup of coffee.

In our changing US economy, the same brand-name products may not be as reliable shopping trip after shopping trip. Take a magnifying glass to the grocery store, read the labels, and take the time to purchase wisely.

Email mkrause54@ayhoo.com or mkrasue381@gmail.com to comment or request copies of this or other blogs posted by mary for monthlynotesstaff on 'Caveat Emptor: May the Buyer Beware: 10(Coffee &) Creamer' at http://monthlynotesthirteen.blogspot.com on www.google.com. See the monthlynotes blog list on http://monthlynotes18.blogspot.com for other blogs at http://monthlynotes.blogspot.com through http://monthlynotes20.blogspot.com.

Graphic: Coffee mug, from Chase's Calendar of Events

Reference: www.wikipedia.com