Nondairy creamer is made of hydrogenated vegetable-based fats, high fructose corn syrup, sugar, salt, beta carotene and corn starch. The other ingredients are chemicals: dipotassium phosphate, sodium caseinate, monoglycerides, diglygerides, polysorbate 60, sodium stearoyl lactylate and carrageenan.
For hydrogenated vegetable-based fats, non-dairy creamer usually includes partially hydrogentated soybean and cottonseed oils. These ingredients contain trans fat, which promotes inflammation. High fructose corn syrup is a manufactured ingredient that gets metabolized in the liver. Beta carotene is usually used for coloring. Carrageenan is derived from seaweed. It's used to give the creamer a thicker consistency and fuller taste. Dipotassium phosphate is an inorganic salt. Monoglycerides and diglycerides help ingredients blend together. Polysorbate 60 is an emulsifier that is used to stabilize the ingredients in nondairy creamer. Sodium caseinate and sodium stearoyl lactylate are both milk proteins that don't carry lactose. Because of these ingredients, vegans and Jewish-dietary-law authorities sometimes classify nondairy creamer as "dairy." Different flavors of nondairy creamer have other ingredients. These usually include natural and artificial flavors and colors.
Powdered creamer first came into existence in 1952 in the form of "Pream." This was made from dehydrated sugar and cream. Nondairy Coffee Mate came into existence in 1958. Coffee Mate replaces the milk fat with vegetable oils, which allows the creamer to easily dissolve in hot liquid.