ANSWER

Foamer and Foaming Creamer

Foamer, also known as a foaming agent, consists of carbohydrate, protein, and entrapped pressurized gas produced by heating the composition above the glass transition temperature. Foamer is used to create a foamed texture or trap pockets of gas in beverages (European Patent No. EP1627572 A1, 2006).
Foaming creamer is a powdered foaming agent consisting of dairy ingredients, vegetable fat and carbohydrates. It can be used as a foamer and dairy creamer to create a foaming effect and creaminess at the same time (Tastiway, 2015).

Ingredients Declaration

According to Part IV Labelling of Food Regulations 1985, the declaration of ingredients shall be as follows:
a) If the food consists of two or more ingredients, other than water, food additives and added nutrients, the appropriate designation of each of those ingredients in descending order of proportion by weight shall be declared on the label.
b) If the food contains edible fat or edible oil or both, a statement of presence of such edible fat or edible oil or both, together with the common name of the animal or vegetable, from which such fat or oil is derived shall be declared.
c) If the food contains food additives, a statement as to the presence in the food of such food additives should be declared.
“contains permitted (state the type of the relevant food additives)”

Only foaming agents specified in Table I to the Eleventh Schedule (Permitted Food Conditioner) may be added to food.

References

Bary, L. Z., Seeventer, P. B. V. & Albert, T. P. (2006). Method to increase the foaming capacity of spray-dried powders. European Patent No. EP1627572 A1.

Ministry of Health Malaysia. (2017). Food Regulations 1985. Part IV Labelling.

Tastiway. (2015). Foaming Creamer.