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Cream Substitute, Liquid, With Hydrogenated Vegetable Oil And Soy Protein
This non-dairy liquid creamer is made with hydrogenated vegetable oil and soy protein, giving it a density of 1.014 g/ml that closely mirrors real dairy cream. One US cup weighs approximately 240 g and a tablespoon about 15.0 g. It is shelf-stable and designed for use in coffee, tea, and institutional food service where refrigeration may be limited, and its soy protein base provides a slight emulsifying effect useful in non-dairy sauces and soup bases.
What is Cream Substitute, Liquid, With Hydrogenated Vegetable Oil And Soy Protein?
This non-dairy liquid creamer is made with hydrogenated vegetable oil and soy protein, giving it a density of 1.014 g/ml that closely mirrors real dairy cream. One US cup weighs approximately 240 g and a tablespoon about 15.0 g. It is shelf-stable and designed for use in coffee, tea, and institutional food service where refrigeration may be limited, and its soy protein base provides a slight emulsifying effect useful in non-dairy sauces and soup bases.
Liquids are not interchangeable with water in weight terms. Density changes with fat, sugar, and dissolved solids, so the same cup can convert above or below water-based assumptions. Use these density-based gram values when scaling sauces, drinks, and dressings.
Chef note:Chefs scale sauces by weight because density shifts quietly change flavor balance.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Kitchen Conversion Chart
Cups, tbsp, tsp, mL and oz — all in one printable reference for oils, liquids, dairy and sauces.
Dairy specifics
Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.
- Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
- For cheese, shredded vs grated vs cubed changes volume—prefer grams.
FAQ
- How does soy protein in this creamer affect its cooking behavior compared to dairy cream?
- The soy protein in this 1.014 g/ml creamer acts as an emulsifier that keeps the product stable at high temperatures, but unlike casein in dairy cream it does not brown or develop fond flavors, so sauces made with it will lack the caramelized depth of dairy-based reductions.
- Is this non-dairy creamer suitable for people with soy allergies?
- No, this creamer contains soy protein as a key structural ingredient at its 1.014 g/ml formulation and is unsafe for anyone with a soy allergy; look for coconut or oat-based creamers as alternatives.
- Can this liquid creamer be whipped into a topping?
- At 1.014 g/ml, this creamer has too low a fat content and the wrong fat crystal structure from hydrogenated vegetable oil to hold air and form peaks; it will remain liquid no matter how long you whip it, unlike heavy dairy cream.