ANSWER

Non-dairy creamer can be incorporated in ice cream applications for its economy, good antioxidant capacity,  easy dissolvement in water and ease of handling (Wang & Liu, 2014). Addition of sodium caseinate provides a sense of milk (milk-taste) (Rosida et al., 2016), improve the texture and increase the rate of melting (Arbuckle, 2013).

References

Arbuckle, W. S. (2013). Ice Cream (4th ed., pp. 65-66). New York: Springer Science+Business Media.

Rosida, D., Mulyani, T., & Septalia, L. (2016). A Comparative Study of Non-Dairy Cream Based on the Type of Leguminosae Protein Source in Terms of Physico Chemical Properties and Organoleptic. Agriculture And Agricultural Science Procedia, 9, 431-439. https://doi.org/10.1016/j.aaspro.2016.02.160

Wang, B., & Liu, J. (2014). Trans-Free Nondairy Creamer Prepared from Enzymatic Interesterification of Soybean Oil and Fully Hydrogenated Soybean Oil. Journal Of Food Process Engineering, 37(4), 339-348. https://doi.org/10.1111/jfpe.12090