Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation.
