Why does non dairy creamer curdle?

Acid: Non-dairy creamer is made with an emulsion of water, oil, and stabilizers. When acid is added to the emulsion, it can cause the proteins in the creamer to coagulate and form curds. This can happen when you add coffee or tea to your creamer, as both coffee and tea contain acids.

Heat: Heat can also cause non-dairy creamer to curdle. This is because the high temperature can cause the proteins in the creamer to denature and form curds. This can happen when you heat your creamer in the microwave or on the stovetop.

Spoilage: Non-dairy creamer can also curdle if it has spoiled. This can happen if the creamer has been exposed to too much heat or light, or if it has been stored for too long.

To prevent non-dairy creamer from curdling, you can:

Use it before the expiration date.

Store it in a cool, dark place.

Don't heat it for too long.

Don't add it to acidic beverages.

Add it slowly to hot beverages.

If your non-dairy creamer does curdle, you can try to fix it by whisking it vigorously or by adding a small amount of milk. If that doesn't work, you can discard the creamer and make a new batch.