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By Farida Saragih. October 10th 2025
Many consumers mistakenly believe that Sweetened Condensed Milk (SCM) and Sweetened Condensed Creamer (SCC) are the same, largely due to their similar packaging and texture. Despite sharing the term "sweetened condensed," these two products are fundamentally different.
Recent public discussions have raised concerns about whether sweetened condensed milk (SCM) truly contains milk. This has prompted experts to clarify the facts and highlight the distinctions. To better understand the differences between these two products, it's important to look at their ingredients, nutritional profiles, and intended uses.
Ingredients Profile
Both SCM and SCC products start by concentrating liquid milk and sucrose by controlled evaporation until the desired viscosity is reached. The difference is in formulation: Sweetened Condensed Milk (SCM) contains only milk solids and sugar, while Sweetened Condensed Creamer (SCC) also includes vegetable fats to improve creaminess and stability.
Milk Content and Composition
Sweetened Condensed Milk (SCM) contains a higher proportion of milk solids and greater overall milk content. Sweetened Condensed Creamer (SCC) reduces milk solids by replacing them with vegetable fats and polysaccharides such as maltodextrin, lowering dairy content while increasing non-dairy fat and carbohydrate.
Protein and Fat Content
Milk protein and fat are relatively costly macronutrients, which is why they are reduced in SCC formulations.
Regulatory standards define clear differences. SCM must contain about 6.5–9.5% protein and a minimum of 8% fat.
SCM composition follows Codex Standard CODEX STAN 282-1971, which specifies a minimum of 8% milkfat and sets required levels for milk solids and milk-protein content in different product categories.
Indonesian’s analyses and standards development for SCC (RSNI concept) define higher moisture (about 20–30%), minimum protein around 1%, and minimum total fat near 8%, distinguishing creamer from SCM.
Nutrition Profile of SCM and SCC:
Taste and Texture
SCM delivery pronounced sweetness and a rich, velvety mouthfeel due to higher milk solids.
SCC provides balanced creaminess, a faint Savoory note, and a smoother, moore pourable texture from added vegetable fats and polysaccharides.
Comparison of SCM and CCM (BPOM Regulation No. 34/2029)
Intended applications of SCM and SCC:
SCM: Primarily used in baking, desserts, and beverages to add rich dairy flavour, sweetness, and creamy texture. Ideal for recipes requiring milk-based ingredients.
SCC: Designed for sweetening and enriching coffee, tea, and other beverage drinks. In certain applications, SCC serves as a partial substitute for dairy-base ingredients with a similar taste profile but lower nutritional value.
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