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.

Substitut de crème liquide, à base d'huile végétale hydrogénée et de protéines de soja : conversion mL vers grammes

Par Fidamen-Chefsolver Team | Révisé par Ugo Candido

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.

Quick convert

Ingrédient

Tasse US = 236,588 mL
1 c. à soupe = 14,787 mL
1 c. à café = 4,929 mL

Table de référence

Substitut de crème liquide, à base d'huile végétale hydrogénée et de protéines de soja — de millilitres en grammes
mL	g
10	10
25	25
50	51
75	76
100	101

Comment fonctionne cette conversion

Les millilitres mesurent le volume et les grammes le poids. La densité de Substitut de crème liquide, à base d'huile végétale hydrogénée et de protéines de soja étant de 1.014 g/mL, 10 mL pèsent 10 g — et non 10 g comme ce serait le cas pour l'eau. Ce convertisseur utilise la densité réelle de Substitut de crème liquide, à base d'huile végétale hydrogénée et de protéines de soja pour un résultat précis.

Notes de mesure

Les valeurs sont arrondies au gramme le plus proche. Le poids réel peut varier légèrement selon le tassement, la température et la marque. Pour la pâtisserie de précision, une balance de cuisine est toujours plus fiable que les mesures volumétriques.

Questions fréquentes

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.