What is International Delight cold foam made of?

November 11, 2025 •

3 min read

According to the product packaging, the core of International Delight cold foam is a mix of water, sugar, and palm oil, alongside a dairy-derived protein and several food additives. This popular at-home coffee topper is designed to create a thick, stable foam with the push of a button, revealing what is International Delight cold foam made of in detail.

Quick Summary

International Delight cold foam is a non-lactose coffee topper made primarily of water, sugar, palm oil, sodium caseinate (a milk derivative), and emulsifiers. Nitrogen and nitrous oxide gas create the signature foam texture.

Key Points

Core Ingredients: The foam is based on water, sugar, and palm oil, providing the liquid base and creamy texture.
Dairy-Derived Stabilizer: Sodium caseinate, a milk protein, is used to stabilize the foam and contributes to its milky taste, though the product is lactose-free.
Emulsifiers and Thickeners: Additives like carrageenan, mono and diglycerides, and sodium stearoyl lactylate are critical for creating and maintaining the foam's structure.
Propellants for Foam: The foam is created by pressurized nitrogen and nitrous oxide, which are dispensed from the can to create the airy texture.
Not Vegan or Dairy-Free: Due to the inclusion of sodium caseinate, the product is not suitable for vegan diets or those with milk protein allergies.
Flavor and Sweetness: Natural and artificial flavors, along with sugar and potentially a sweetener like sucralose, provide the specific taste.

The Core Components of International Delight Cold Foam

The foamy, sweet topper from International Delight relies on a specific blend of ingredients to achieve its coffeehouse-style texture from an aerosol can. The base is relatively simple, but a key combination of stabilizers and emulsifiers is what makes the final product so consistent and easy to use.

Primary Ingredients

Water: The primary liquid base for the product.
Sugar: Provides sweetness to the foam.
Palm Oil: Contributes to the creamy mouthfeel and stable structure of the foam.
Sodium Caseinate: A milk derivative protein that acts as an emulsifier and stabilizer, helping to create and maintain the foam. It is important to note that while it comes from milk, it is not a source of lactose.

Functional Ingredients and Additives

Dipotassium Phosphate: A stabilizer that helps prevent separation of the ingredients and regulates acidity.
Carrageenan: A thickening agent derived from red seaweed that helps stabilize the foam structure.
Mono and Diglycerides: These are emulsifiers that prevent the oil and water components from separating.
Natural and Artificial Flavors: Provide the specific flavor profile, such as French Vanilla or Sweet & Creamy.
Sodium Stearoyl Lactylate: A versatile food additive that improves the mix tolerance and texture of the foam.
Salt: Used to balance and enhance the overall flavor.

The Role of Propellants

Unlike traditional cold foam, which requires a separate machine to froth milk, International Delight's version uses a pressurized can to dispense the foam. This is made possible by the use of specific propellants.

Nitrogen and Nitrous Oxide: These are the propellants used in the can to force the creamer out and create the signature pressurized foam. The action of dispensing the product activates the gas, creating the frothy texture.

Is International Delight Cold Foam Dairy-Free or Vegan?

A common question revolves around the dairy content of the creamer. Despite being labeled as "lactose-free," the product is not dairy-free and is not suitable for a vegan diet. The presence of sodium caseinate, a protein derived from milk, means it contains a milk derivative and is classified as dairy by rabbinical supervision for kosher certification. The product is clearly marked with a Kosher-Dairy symbol. For those with milk protein allergies or who adhere to a vegan diet, this product is not a suitable option.

International Delight vs. Homemade Cold Foam: A Comparison

Understanding the ingredients of the store-bought product can help highlight the differences when compared to a homemade version, which offers more control over the components.


Feature	International Delight Cold Foam	Homemade Cold Foam (e.g., using milk/cream)
Convenience	Shake and dispense; requires no special equipment.	Requires a milk frother, French press, or whisk.
Ingredients	Water, sugar, palm oil, stabilizers, emulsifiers, propellants, flavors.	Milk, heavy cream, or alternative milk; optional sweetener/flavoring.
Processing	Ultra-processed food, contains multiple additives.	Minimal processing, controlled by the preparer.
Nutritional Profile	Low calories per serving, but includes added sugar and fats.	Varies greatly depending on ingredients chosen (e.g., whole milk vs. skim).
Dietary Suitability	Lactose-free, but not dairy-free or vegan due to milk derivative.	Can be tailored to be dairy-free or vegan using plant-based milks.
Texture	Created with pressurized gas; uniform and dense.	Whipped manually or with equipment; texture varies with technique.

Conclusion

Ultimately, International Delight cold foam is a convenient and accessible coffee topper made from a combination of water, sweeteners, and fats, along with specific stabilizers and emulsifiers that create its signature foamy texture. The use of pressurized nitrogen and nitrous oxide is the technology that allows for easy dispensing at home. While it is lactose-free, the presence of a milk derivative, sodium caseinate, means it is not dairy-free or suitable for a vegan diet. For those seeking an alternative, creating a foam from milk or cream at home offers more control over the ingredients and processing involved.

Frequently Asked Questions

International Delight cold foam uses a combination of ingredients, but its signature foam is created by nitrogen and nitrous oxide propellants that are released when the product is dispensed from the pressurized can.

No, International Delight cold foam is not dairy-free. It contains sodium caseinate, which is a protein derived from milk.

No, International Delight cold foam is not vegan because it contains sodium caseinate, a milk derivative.

No, International Delight cold foam is explicitly labeled as lactose-free, as the milk derivative sodium caseinate does not contain lactose.

Sodium caseinate is a milk protein that functions as an emulsifier and stabilizer. In cold foam, it helps create and hold the creamy, stable texture while blending ingredients smoothly.

Yes, you can make a version of cold foam at home using simple ingredients like milk, cream, and a frother or French press, offering more control over the final product.

International Delight cold foam must be refrigerated. The product label specifies that it should be kept refrigerated and used within two weeks of opening.