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What is non-dairy creamer?

Non-dairy creamer

Non-dairy creamer, also known as creamer, is a new product with refined vegetable oil or hydrogenated vegetable oil, casein, etc. as the main raw material. The product has a special role in food production and processing, and is also a modern food.

Illustrate: 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

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 be oxidized, have good stability, and are not easy to lose their flavor.
  5. Can replace expensive milk fat, cocoa fat or part of milk protein.

Non-dairy creamer for milk tea

Representative models: 30C, 32A, 35B, C40, T40, T50, T90
Fat content: between 30%-35%
Moisture: ≤4.0
Total number of bacteria≤10000cfu/g
Escherichia coli≤30MPN/g
It is recommended to mix 10g of non-dairy creamer per 100ml of water.

Non-dairy creamer for coffee

Representative models: K40, K60, K60, K28
Fat content: 28%-35%
Moisture: ≤4.0
Total number of bacteria≤10000cfu/g
Escherichia coli≤30MPN/g
Add according to individual taste.

Non-dairy creamer for baking, cold drinks and candy

Representative model: B60, 60A
Fat content: 30%-75%
Moisture: ≤5.0
Total number of bacteria≤10000cfu/g
Escherichia coli≤30MPN/g

Non-dairy creamer for solid beverages

Representative model: K30
Fat content: 20%-35% Moisture: ≤4.0
Total number of bacteria≤10000cfu/g
Escherichia coli≤30MPN/g
According to the needs of each solid beverage, add it appropriately to enhance the flavor and lubricity.

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.

It is made of high-quality vegetable oil and casein. It is used in milk powder, coffee, oatmeal, seasoning and related products. Although it can improve the taste of food, it contains a lot of harmful substances.
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.
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.

Human health:
Recent studies have shown that the partial hydrogenation of vegetable oils is actually the process of turning the unsaturated fatty acids of vegetable oils into saturated or semi-saturated states, and trans fatty acids are produced in this process, which can increase the low-density lipoprotein in the blood of the human body. Decreased density lipoprotein induces hardening of the arteries and increases the risk of heart disease and cerebrovascular accident. But full hydrogenation does not produce trans fatty acids, and the process of this full hydrogenation is very mature.
Recently, when revising the composition of the food pyramid, the United States has clearly proposed to pay attention to the issue of trans fatty acids, requiring manufacturers to indicate the content of trans fatty acids in products.
The World Health Organization and European and American countries have successively made recommendations and regulations on the safe upper limit of daily intake (2 grams) and the proportion of trans fatty acids in food (1%).

Coffee mate:
There are many people who like to add milk to coffee when they drink coffee. The color of coffee with added milk will be lighter and the visual effect will be better. In terms of taste, coffee with added milk is also more popular. Originally the container for milk was called “creamer”, and later people called the milk added to coffee “creamer”. But liquid milk needs to be refrigerated, which is inconvenient to use. In the 1960s Nestlé developed something called “Coffee Mate” to replace milk as “creamer”, which translates to “creamer” in Chinese. It’s a big hit because it’s a powder and doesn’t require refrigeration. Later, other companies also produced similar products, but “Coffee Mate” is a registered trademark of Nestlé and cannot be used. It is generally called “non-dairy creamer”, or more precisely, called “coffee” Whitener (coffee whitener)”.
Although coffee mate is called a “non-dairy” product, it actually contains milk. The most critical ingredient, casein, is the main protein in milk. When Coffee Mate was developed, casein was just a by-product of cheese production, it was cheap, and no one treated it as a “milk product.” In recent years, due to the high nutritional value of casein protein, the price has skyrocketed, and manufacturers have sought other cheaper alternatives. Similar products made with soy protein and wheat protein entered the market as a veritable “non-grandmother”.
Previously, this product was only used as a coffee whitener to replace milk. Later, some people took him directly to drink water, and some people used it as a food ingredient to add it to cakes, creams and other foods. Because its shape and the product after flushing are very similar to milk powder and milk powder after flushing, it is also called “cream” by the Chinese. In the industry, it is more called “non-dairy creamer”.


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