Non-dairy creamer
Physicochemical Property
Fat content and protein content can be adjusted.
It has excellent functional properties (water solubility, emulsification, foaming properties) and can meet the processing needs of different food fields.
With various flavors, the products can be flavored, colored, seasoned or fortified with vitamins and trace elements.
The product is easy to store, not easy to oxidize, has good stability, and the flavor is not easily lost.
It can replace expensive milk fat, cocoa fat or part of the milk protein.
Product application
Beverages: coffee drinks, milk drinks, instant milk powder, ice cream, etc.
Food: instant oatmeal, fast food noodle soup, convenience food, bread, biscuits, sauces, chocolate, rice flour cream, etc.
Product features
It is made of high-quality glucose syrup, vegetable oil and casein. It can be used in milk powder, coffee, cereals, seasonings and related products to improve the taste of food.
Non-dairy creamer can improve the internal structure of food, add flavor and fat, make the taste delicate, smooth and thick, so it is also a good partner of coffee products. It can be used in instant oatmeal, cakes, biscuits, etc. to make cakes delicate in structure and improve elasticity; biscuits It can improve the shortening properties and prevent oil leakage.
Non-dairy creamer has good instant solubility and has a flavor 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 stable product quality.
Product specifications
powder. Different fat content and different protein content. It is also possible to produce a non-dairy creamer that provides no trans fatty acids.
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