Free flowing powder and instantly soluble creamer, applied for coffee mix, bakery, milk powder, cereal mix and other food
Non-dairy creamer is a high quality, spray-dried, emulsified, white to light cream color powder mainly made of glucose syrupand vegetable oil (palm oil, palm kernel oil, coconut oil, etc)
Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.
Good flavor and color and heavy milky taste.
Non dairy creamer could be used as follows:
Various of non-dairy creamer:
SPECIFCATION
Model No: non-dairy creamer 35% fat
Technologic data:
Carbohydrate(Glucose Syrup): 57%max Fat(Hydrogenated Palm Kernel Oil): 35%+/-3% Protein(Sodium caseinate ) (6.38): 2.5%+/-0.2% Moisture: 5%max Ash: 3.5%max Scorched particles: A Wettability: 15 sec Total plate count: 10000/g max Coliform: Negative E COLI (/g): Negative Salmonella: Negative Mould &yeast :10 / G max Staphylococcus: Negative Colour: seems to be Creamy Odour: typical milk flavour
SPECIFCATION
Model No: non-dairy creamer 30% fat
Technologic data:
Carbohydrate(Glucose Syrup): 62%max Fat(Hydrogenated Palm Kernel Oil): 30%+/-2% Protein(Sodium Caseinate) (6.38): 2.0%+/-0.2% Moisture: 5%max Ash: 3.5%max Scorched particles: A Wettability: 15 sec Total plate count: 10000/g max Coliform: Negative E COLI (/g): Negative Salmonella: Negative Mould &yeast :10 / G max Staphylococcus: Negative Colour: seems to be Creamy Odour: typical milk flavour
SPECIFCATION
Model No: non-dairy creamer 28% fat
Technologic data:
Carbohydrate(Glucose Syrup): 62%max Fat(Hydrogenated Palm Kernel Oil): 28%+/-2% Protein(Sodium Caseinate) (6.38): 1.5%+/-0.2% Moisture: 5%max Ash:2-3% Scorched particles: A Wettability: 15 sec Total plate count: 10000/g max Coliform: Negative E COLI (/g): Negative Salmonella: Negative Mould &yeast :10 / G max Staphylococcus: Negative Colour: seems to be Creamy Odour: typical milk flavour
non-dairy creamer has following features:
Enhance the rice cream and ice cream cold food expansion rate;
Improve cold drink products structure, mouthfeel soft and delicate;
Whiten the product and increase milk flavor more firmness
