Non-Dairy Creamer, also known as powdered oil, creamer, or fat powder, is made from refined hydrogenated vegetable oil, casein, and a variety of food additives through blending, emulsification, sterilization, and spray drying. Its structure is similar to milk powder, hence the name creamer. It is a high-grade raw material widely used in the food industry. This product has good dispersibility, water solubility, and stability. It forms a uniform milky liquid in water, improves the internal structure of food, enhances aroma and fat content, resulting in a delicate, smooth, thick taste and rich milk flavor. Therefore, it is an excellent companion for coffee products. It can be used in instant oatmeal, cakes, biscuits, etc., making cakes delicate, moist, and elastic. For biscuits, it can improve shortness and prevent oil leakage. When used in various foods, it can improve nutritional value and calorific value, enhance instant solubility and reconstitution properties, improve taste, and make products more delicious. According to different user needs, low-fat, medium-fat, and high-fat products can be produced according to standards during the production process. It is widely used in the food industry. Because it is not easily oxidized and damaged, it can extend the shelf life of products. It can completely or partially replace full-fat milk powder in dairy products, pasta, and ice cream products. Adding powdered oil to many types of food can reduce production costs, improve product quality and quality characteristics, and enhance gluten strength and toughness. Various types of powdered oil produced according to users' special requirements can also endow products with different flavors, milk flavors, and fruit flavors. Since the price of non-dairy creamer is only 50-60% of milk powder and the price is relatively stable, and it can achieve the same effect as milk powder, it can reduce production costs and improve economic benefits. In addition, non-dairy creamer is rich in minerals such as calcium, phosphorus, iron, as well as various vitamins and amino acids needed by the human body. Compared with milk powder, it is more easily absorbed by the human body, so the application of non-dairy creamer will become more and more extensive.
Non-Dairy Creamer Ingredients: The first is "glucose syrup", a mixture produced by starch hydrolysis that is slightly sweet and can thicken the solution. The second is "hydrogenated vegetable oil", a semi-solid fat formed by artificial catalytic hydrogenation of soybean oil or rapeseed oil. The third is sodium caseinate, followed by three types of food additives: stabilizers, emulsifiers, and anti-caking agents.
Application Scope:
1. Beverages: milk-containing drinks, plant protein drinks, solid drinks, cold drinks, etc.: coffee drinks, milk-containing drinks, instant milk powder, baby drinks, ice cream, etc.
2. Food: seasonings, baked goods, candies, chocolates, jellies, etc.: instant oatmeal, instant noodle soup, convenience foods, bread, biscuits, sauces, chocolates, rice flour, cream, etc.
Product Types:
Products with different fat contents and flavors can be produced according to user requirements.
Mainly include non-dairy creamer for milk tea, non-dairy creamer for coffee mate, non-dairy creamer for dairy products, and non-dairy creamer for ice cream.
Product Features:
Excellent water solubility, emulsification, and foaming properties, which can meet the processing needs of different food fields.
Microencapsulated products are easier to transport and store, not easy to oxidize, with good stability and less flavor loss.
It can partially replace the fat content in products such as milk powder and reduce costs.
Storage and Shelf Life:
Store sealed in a cool, dry, and ventilated place. The shelf life is 12 months under unopened condition.