Can non dairy creamer be used in acid beverages such as squash with pH 3?

It depends on the specific non-dairy creamer and the type of acid in the beverage. Some non-dairy creamers may contain ingredients that can react with acids, causing the creamer to curdle or separate. If you are concerned about this, it is best to check the label of the non-dairy creamer to see if it specifies whether it is suitable for use in acidic beverages.

In general, non-dairy creamers made with soy or oat milk tend to be more stable in acidic environments than those made with coconut or almond milk. This is because soy and oat milk contain proteins that help to stabilize the emulsion, preventing the creamer from curdling.

If you are using a non-dairy creamer in an acidic beverage, it is a good idea to add the creamer slowly and stir well to avoid it from curdling. You may also want to test a small amount of the creamer in the beverage before adding it to the entire batch.