Non-dairy creamer is a new product with refined vegetable oil or hydrogenated vegetable oil and casein as the main raw material. This product has a special role in food production and processing.
Non-dairy creamer can produce low-fat, medium-fat and high-fat products according to its standards in the production process according to the different needs of users. Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate.
About Non-dairy Creamer
Performance Characteristics
1. The fat content can be adjusted at will, the range is between 5% and 82%, and the oil variety can also be selected according to the needs.
2. Excellent functional properties (water solubility, emulsification, foaming), which can meet the processing needs of different food fields.
3. The flavors are diverse, and the products can be flavored, colored, seasoned, or fortified with vitamins and trace elements.
4. Microencapsulated products are easier to store, not easy to oxidize, have good stability, and are not easy to lose flavor.
5. Can replace expensive milk fat, cocoa fat or part of milk protein.
Classified by Application:
Non-dairy creamer for milk tea, fat content: between 30%-35%.
Non-dairy creamer for coffee, fat content: 28%-35%.
Non-dairy creamer for baking, cold drinks and candy, fat content: 30%-75%.
Non-dairy creamer for solid beverages, fat content: 20%-35%, according to the needs of each solid beverage, to increase the flavor and lubricity.
Application
Beverages: coffee beverages, dairy beverages, instant milk powder, ice cream, etc.
Food: instant oatmeal, fast food noodle soup, instant food, bread, biscuits, sauce, chocolate, rice flour cream, etc.
Features
It is made of high-quality vegetable oil and casein. It is used in milk powder, coffee, oatmeal, seasoning and related products to improve the taste of food.
Non-dairy creamer can improve the internal organization of food, enhance flavor and fat, make the taste delicate, smooth and thick, so it is a good partner of coffee products, and can be used for instant oatmeal, cakes, biscuits, etc., to make cakes delicate and elastic; biscuits It can improve the crispness, and it is not easy to remove oil.
The non-dairy creamer has good instant solubility, and its flavor is similar to "milk" through flavoring. It can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining product quality.
The Difference Between Creamer and Milk Powder
Milk powder is directly spray-dried from natural fresh milk. As a natural agricultural and livestock product, it has a certain standard proportion and is not allowed to add any other things (except flavored milk powder and functional milk powder). The non-dairy creamer is a general term for many products used in coffee, and more refers to the non-dairy creamer that is artificially prepared.
When milk or milk powder is used on coffee, its purpose is to whiten, thicken, smoothen, and neutralize bitterness, it is a kind of "cream". However, the non-dairy creamer used for the same coffee purpose is also a kind of "cream", but it can be customized. There is no certain standard ratio. It is mainly based on hydrogenated vegetable oil, sugar and casein. , supplemented with emulsifiers, stabilizers, flavors, and pigments. It is a non-dairy creamer for general coffee purposes. Its nutritional value is far lower than that of milk powder, but there are also non-hydrogenated non-dairy creamer that is rich in flax. Unsaturated fatty acids such as acid
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