Non-dairy Creamer, it also can be called as vegetable fat milk essence, lipid powder, and fat powder etc respectively. It takes hydrogenated vegetable oil, casein, lactose, glucose syrup, maltodextrin and so on as raw material, and adopts advanced production techniques and equipment processing and producing this high-tech product.
|Moisture %||≤ 5.0|
|Ash %||≤ 0.6|
|Colour and appearance||
White or milk yellow powder,
no visible impurities
|Flavor||Milk flavor, soft and smooth taste|
|Solubility %||≥ 99|
|Pb mg/kg||≤ 0.5|
|As mg/kg||≤ 0.5|
|Cu mg/kg||≤ 5.0|
|Total Bacteria cfu/g||≤ 3000|
|MPN/100g Coliforma||≤ 30|
(Salmonella, Shigella, Staphylococcus aureus)
1、Creamer coffee: Adding 20-60% fat and 2-4% protein type Non-dairy creamer to coffee can improve coffee color and increase whiteness. It can also suppress the bitter taste of coffee, masks bad odors, soften coffee taste, and provides smoothness. Applicable to ordinary brewed coffee, no white turbidity and delamination.
2、Milk essence cereal: Adding 25%-50% fat and protein 1.5%-4.5% type of Non-dairy Creamer into cereal, it can improve cereal smoothness, milky, make the taste lubrication, fragrant and more delicious, improving taste, providing the vegetable oil and milk protein, enhancing nutrition, satisfying the modern people’s health demand.
3、Milky Tea: Adding 10g 20%-50% fat and protein 2%-5% type of Non-dairy Creamer, white sugar 7g, tea soup 150g, it can improve the colour of tea soup with bright silk gloss, inhibiting the bitterness of tea soup, enhancing rich natural milk tea fragrance and flavor. It could steep tea better if use dried grain production
4、Non-dairy Creamer baking food: Adding 30%-75% fat and 2%-4% protein type of Non-dairy Creamer to the baking food, it can improve baking food inside structure, make taste better and get rich flavor. It can improve the material performance of dough, improving operability, and preventing food excessive baking and extension shelf life.
5、Non-dairy Creamer milk powder: Adding 35%-75% fat and 2%-5% protein type of Non-dairy Creamer 35%, whole milk powder 32%, desalinization whey powder 32.5%, vitamin and mineral substance etc. the production proportion is more reasonable, rich in unsaturated fatty acid (linoleic acid and linolenic acid), make lactose as the carrier, it can enhance the nutritional formula and brewing of milk powder.
6、Non-dairy Creamer frozen food and drink: Adding 32%-75% fat and protein 2%-5% type of Non-dairy Creamer 49%, skimmed milk powder 15%, white sugar 25%, stabilizer 10%, flavoring1% into frozen food and drink. It has stable emulsified condition, and can improve product delicate and milk texture, prevent product to have big ice substance. It also can enhance the swelling rate of ice cream, improving the product anti-melting and in shape longer.
Bag is composed by two layers, out layer is woven/kraft bag with spraying film,inside is PE layer.
The bag with above material is divided into 2 kinds,
One kind:out layer and insier layer is together as one
Another kind:two layers is separated