Abstract: This study aimed to develop a formulation for non-oil-based coffee mate using a protein-based fat simulant and to investigation its application. The non-oil-based coffee mate with good external appearance and stability was formulated with the protein-based fat simulant obtained by physical modification of whey protein concentrate and egg white protein without added oil. The optimal formulation found was protein-based fat simulant 88.68%, glucose syrup 6.03%, beta cyclodextrin 0.89%, sucrose 1.95%, calcium phosphate 0.05%, flaxseed gum 0.09%, guar gum 0.09%, sucrose fatty acid ester 0.44%, and hydroxypropyl starch phosphate 0.89%. The formulated product was demonstrated to have good sensory and functional properties. In addition, the microrheological and reconstitution properties were evaluated, and the sensory quality differences in comparison to a commercial product were determined?using a triangular?sensory?test. The experimental results showed that the sensory and physicochemical properties of the non-oil-based coffee mate were similar to those of the commercial sample, with no significant differences being observed between the two. The 24 h stability index under ambient temperature was less than 2 for both samples, suggesting their comparable stability. Moreover, they were comparable to each other in terms of microrheological and reconstitution properties.

Key words: fat simulant, coffee mate, triangular?sensory?test, reconstitution properties