No, it contains sodium caseinate (a milk derivative).
Not always, as it can still contain milk fats or egg products.
Is coffee mate non dairy creamer gluten free
Powdered non-dairy creamer does expire. It lasts for approximately four months when it is unopened. Opened it lasts for two months.
40 calories.
Robert rich sr.
Main composition for non dairy creamer are vegetable fat, glucose syrup/ maltodextrin, sodium caseinate and some additive. As fat contain may be vary from 30 - 60%, the calories will be vary where higher when fat content higher. Typical energy is 2000kj/100g for non dairy creamer at around 35% fat.
We have used it in cereal when we were out of milk. It is not bad and better than some of the soy products out there. Also check this link (below) regarding cooking/baking with non-dairy creamer.
yes it is flammable under some types of flames
If you have problems with gluten, a non dairy creamer may make you sick as it can contain hidden traces of gluten. Dairy creamer may make you sick if you are sensitive to dairy products or lactose intolerant. Cream that is not refrigerated can go bad and grow bacteria that can make you sick.
The first ingredient in most non-dairy creamers is water, then sugar, then palm oil. There is 2% or less of a milk derivative (not milk) so my thinking is that these products do not need to be refrigerated. I have left these products out for days at a time and never gotten sick. I did have a roommate who claimed she got diarrhea from it, but she was also changing to a vegan diet at the time. I do use up my creamer fairly quickly, so that might also be a contributor as to why my "non-dairy" (keyword??) creamer had never gone bad.
MOST dairy desserts can be made parve by using non-dairy creamer and margarine.
Generally it is recommended that liquid non-dairy creamers be consumed within 14 days of opening the product. Found this on wisegeek.com.
You can use a little of it for flavor. But non-dairy creamer is just that, non dairy. The fat in milk that you're avoiding by using creamer is whats vital to creating a creamy, smooth icecream. I would recomend only using creamer as a flavor enhancer, not the entire base.