A sweetened condensed creamer comprising: a) a hydrocolloid comprising non-coprocessed carboxymethylcellulose b) an emulsifier b) a protein c) a fat d) a sweetener e) optionally a dispersant and f) water. The use of non-coprocessed carboxymethylcellulose as all or a portion of the hydrocolloid component provides unexpectedly desirable storage stability in that it desirably reduces the viscosity increase during storage, relative to that observed in conventional formulations of sweetened condensed creamers which comprise only coprocessed carboxymethylcellulose.
