Healthy coffee creamer, does it exist?

1. Coffee milk is a purely Dutch affair. The tastiest cloud in your coffee has become such a habit that we don't even think about it anymore. But coffee creamer is also available in healthy and less healthy qualities.

1. This has everything to do with fats and whether or not the milk is sterilized for shelf life.

What is coffee creamer?

1. We will first have a look at what exactly coffee creamer is. Many people still think it is regular milk with some additives, but that is definitely not true. Coffee milk is of course made on the basis of regular milk. It is sterilized milk which has been thickened.

2. We will first have a look at what exactly coffee creamer is. Many people still think it is regular milk with some additives, but that is definitely not true. Coffee milk is of course made on the basis of regular milk. It is sterilized milk that has been thickened.

1. Did you know that for one liter of coffee creamer, you need two liters of regular milk to make this?

1. Due to the thickening process, the percentage of dry matter in the coffee milk is logically twice as high as in regular milk. Some manufacturers make a nice impression with this, but this is in fact just a result of the process, and definitely not a manufacturer's "invention".

1. This dry matter consists for the most part of proteins, minerals and fat sugar. Coffee creamer also consists of saturated and unsaturated fats, but we'll get to that later.

2. This dry matter consists mainly of proteins, minerals and fat sugar. Coffee creamer also consists of saturated and unsaturated fats, but we will get to that later.

1. The high percentage of dry matter is responsible for the cream color that the coffee gets when you add coffee creamer: During the evaporation (thickening) of the raw material milk, a so-called Maillard reaction takes place place which ensures the light yellow color of the coffee creamer, and thus the cream color of the coffee. This is not reflected in coffee cream, for example, which is actually nothing more than the skimmed cream from the raw milk.

1. [!Pullquote] Coffee cream is therefore definitely not comparable with coffee creamer in terms of production process. [!/ Pullquote]

1. Coffee creamer is generally used to tone down the usually bitter taste of the coffee. The strong taste is therefore somewhat toned down. Adding coffee milk to the coffee is a habit for many people. Just as drinking the coffee black is a habit.

1. The moment you omit the coffee milk, and drink the coffee black, it takes a few days to get used to the strong taste of the coffee, but after a week you are there used to it, and you usually don't even like coffee with coffee creamer anymore.

2. The moment you omit the coffee creamer and drink the coffee black, it takes a few days to get used to the strong taste of the coffee, but after a week you are there used to it, and you usually don't even like coffee with coffee creamer anymore.

1. Coffee milk is in many cases a typical Dutch product. There are comparable products abroad, but â € âthe cloud in the coffeeâ € ™ as we know it is quite unique. And that is exactly the reason that many holidaymakers still bring a good stock of coffee creamer to the campsite in France, along with the sprinkles, the satay sauce and the jars of peanut butter of course…

2. Coffee milk is in many cases a typical Dutch product. There are comparable products abroad, but â € âthe cloud in the coffeeâ € ™ as we know it is quite unique. And that is exactly the reason that many holidaymakers still bring a good supply of coffee creamer to the campsite in France, along with the sprinkles, the satay sauce and the peanut butter jars of course…

1. Milk is the basis of the coffee creamer, we all know that. It is therefore only natural that the properties of the milk transfer to the coffee milk, at least if no destructive production methods are used.

1. We can divide milk into various categories when it comes to fat percentage or shelf life, because that is also an important point with coffee creamer:

1. When it comes to fat percentage:

1. The fat in the milk consists of approximately 60% saturated fat. As we all know, saturated fats are not good for health, although more and more scientists are coming back to this in recent years. Some saturated fats wouldn't be that bad at all, but that's a discussion for another article (like coconuts).

2. The fat in the milk consists of approximately 60% saturated fats. As we all know, saturated fats are not good for health, although more and more scientists are coming back to this in recent years. Some saturated fats wouldn't be that bad at all, but that's a discussion for another article (like coconuts).

1. For now we assume that we should largely avoid saturated fats.

1. This means in practice that a cup of whole milk contains about 8 grams of fat, of which 5 grams is saturated fat. In a cup of semi-skimmed milk you can easily convert this to 4 grams of fat, of which about 2.5 grams is saturated fat.

2. This means in practice that a cup of whole milk contains about 8 grams of fat, of which 5 grams are saturated fat. In a cup of semi-skimmed milk you can easily convert this to 4 grams of fat, of which about 2.5 grams is saturated fat.

1. And when it comes to shelf life:

1. A better balance of fats in milk

1. The fat in the milk, and thus in all derivatives, has in most cases a ratio of two-thirds saturated fat to one-third unsaturated fat. It is precisely those saturated fats that do not make us happier. Saturated fats that are simply bad for our body in large quantities.

1. Still we drink milk. Because Joris Driepinter once said that? Partly yes. We are a country that drinks a lot of milk, all of our own production.

1. So it would be a good choice - to buy semi-skimmed or low-fat dairy products. You will then receive less saturated fat, but at the same time also less unsaturated fat. And that is precisely the fat that does good things to our body.

1. Incidentally, it is perfectly possible to produce a milk, in a natural way, that has a different ratio of fats. To be able to realize that, we have to go one step back in the production chain: Eating the cows. If the cows eat oilseeds, such as soybean meal or rapeseed, the milk from the same cow contains more unsaturated fatty acids.

1. For example, if the cows eat silage maize, the milk contains significantly less unsaturated fatty acids.

1. It is also a fact that the milk from organic dairy farming has more unsaturated fatty acids than the â € normalâ € ™ milk. An even clearer difference can be shown here between the period in the barn and the period that the cows can walk in the pasture.

And then the coffee creamer

1. Ok, back to the coffee creamer. All the previous information also applies to the derived dairy products, including coffee creamer. So all good substances, including unsaturated fatty acids, that are in the milk, also end up in the coffee creamer.

1. But there the comparison is already a bit skewed. Another factor plays a role here: Is the coffee creamer pasteurized or sterilized. The sterilized (organic) coffee creamer may well have the right fat balances, but all good nutrients are turned down during sterilization.

1. So you can still drink so much organic (coffee) milk, but if it has been sterilized you will not get along with it nutritionally. The best choice is therefore pasteurized, organic (coffee) milk. You can assume that all coffee creamer in cups is sterilized, simply because it must have a long shelf life without significant cooling.

1. On the other hand, you have to realize how much effort you want to put in for a relatively small gain on your health. If we just grab the calculator:

1. Per cup of coffee you take 8 grams of coffee creamer, let's assume the full amount. So 0.28 grams of that is fat. We can divide this into 0.19 grams of saturated fats and 0.9 grams of unsaturated fats. Okay, every little bit counts, but these are very little bits.

1. But if you still want the healthiest creamer in your coffee, take a very critical look at all the other dairy products you have in the fridge, with the previous story in mind.]

Conclusions and recommendations

1. When it comes to the healthiest coffee creamer you can put in your coffee, I highly recommend buying organic pasteurized creamer. This will take a while in the supermarket, but in the health food store they probably have this on the shelves. Do not buy too large packages because of the shelf life.

1. This advice is based on the following two major advantages: Organic coffee milk is made from organic milk, provided by organic cows that eat organic grass. Quite a mouthful, but this has the result that there are much more unsaturated fatty acids in it. In addition, the (coffee) milk is pasteurized, so that the important nutrients are simply retained. If it was sterilized, most of the nutrients would have disappeared.

1. But there is always another choice: just drink your coffee black, the pure coffee without milk and without sugar…

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