A non-fat creamer composition that contains from about 10% to about 90%, of a
microparticulated
protein component and from about 10% to about 90%, of a insoluble microcrystalline
cellulose component. In the hydrated state the microparticulated protein component
particles have a mean diameter particle size distribution ranging from about 0.1
microns to about 10.0 microns, and preferably less than about 5 percent of the
total number of particles exceed about 10.0 microns in diameter. Further, the creamer
composition contains less than about 2% of fat and oil. These non-fat creamer compositions
can be powdered and liquid, dairy and non-dairy, and can be prepared in both concentrated
and ready-to-use forms. The powdered creamer compositions are well suited for use
in instant and/or dry food and beverage compositions that require the addition
of water or other suitable fluids prior to use.