Abstract:A coffee mate product was produced with pea protein isolate（PPI）and guar gum as the main raw materials to simulate the delicate and smooth taste of fat，so as to replace non-dairy creamer.The PPI microgel particles with a particle size of 0.1-10 μm were prepared by wet heat treatment combined with high-speed shearing process.The controlled variable method was employed to determine the system pH and the addition amounts of guar gum and sodium tripolyphosphate.Finally，the zero-fat coffee mate was prepared by spray drying.The PPI dispersion liquid was determined to have the optimal pH5.5，and the product formula was optimized as 100.0 g PPI powder，0.8 g guar gum，0.2 g sodium tripolyphosphate，and 1.1 g tricalcium phosphate.The optimal brewing condition was 2 g of black coffee and 7 g of zero-fat coffee mate dissolved in 150 mL of water.The sensory evaluation results showed that the zero-fat coffee mate was similar to the commercial coffee mate in chroma and reduced the bitter taste of black coffee to a certain extent.The results would promote the development and utilization of plant-based proteins，facilitate the development of low-fat food，and provide a theoretical basis for replacing the commercial non-dairy creamer.