Non-dairy creamer

Non-dairy creamer has good water solubility, more milk protein and more dispersion, and forms milky liquid in water. Non-dairy creamer can improve the internal organization of food, increase flavor and fat, delicate taste, smooth and thick, and rich in milk flavor, so it is a good partner of coffee products, and can be used for instant oatmeal, cakes, biscuits, etc. It can make the cake tissue delicate and improve elasticity.It can improve the crispiness of biscuits, and it is not easy to remove oil.

1. The fat content can be adjusted at will, ranging from 5% to 75%, and the oil variety can also be selected according to needs.

2. Excellent functional properties (water solubility, emulsifying property, foaming property), 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. It is easier to store, not easy to oxidize, has good stability, and is not easy to lose flavor.

5. It can replace expensive milk fat, cocoa fat or part of milk protein to reduce costs.

• Composition

Glucose Syrup, Sodium caseinate, Skimmed milk, Vegetable oil, stabilizers, emulsifier, free flowing agent.

• Typical Nutritional Analysis

• Typical Microbial Values

• Typical Physical