Non Dairy Creamer

All natural non dairy creamer is made of high-quality vegetable oil and casein,
which can be used in milk powder, coffee, oatmeal, flavoring and related
products to improve the taste of food. Fat powder can improve the internal
organization of food, increase flavor and fat, make the taste delicate, smooth
and thick, so it is also a good partner of coffee products, and can be used as
non dairy creamer for ice cream, instant oatmeal, cake, biscuit, etc. to make
the cake organization delicate and improve elasticity; Biscuits can improve the
shortness and are not easy to remove oil.

Fat powder has good instant solubility, and its flavor is similar to "milk"
through essence. It can replace milk powder or reduce milk consumption in food
processing, thus reducing production costs while maintaining stable product
quality.

What are Non-dairy Creamers Made Of?
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What is non dairy creamer made of
Vegetable fat powder is a new type of product mainly made of refined vegetable
oil or hydrogenated vegetable oil, casein, etc. This product plays a special
role in food production and processing, and it is also a modern food.

Function of fat powder
It is made of high-quality vegetable oil and casein, and used in milk powder,
coffee, oatmeal, flavoring and related products. Fat powder can improve the
internal organization of food, increase flavor and fat, make the taste
delicate, smooth and thick, so it is also a good partner of coffee products,
and can be used in instant oatmeal, cake, biscuit, etc., to make the cake
organization delicate and improve elasticity; Biscuits can improve the
shortness and are not easy to remove oil. Fat powder has good instant
solubility, and its flavor is similar to "milk" through essence. It can replace
milk powder or reduce milk consumption in food processing, thus reducing
production costs while maintaining stable product quality.

Performance characteristics of vegetable fat powder
1. The fat content can be adjusted at will, ranging from 5% to 82%. The variety
of oil can also be selected at will according to the needs.

2. The functional properties (water solubility, emulsification, foaming) are
excellent, which can meet the processing needs of different food fields.

3. With various flavors, the products can be seasoned, tinted, flavored or
fortified with vitamins and trace elements.

4. The microencapsulated products are easier to store, not easy to oxidize,
have good stability, and are not easy to lose their flavor.

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

Fat powder and human health
Recent studies have shown that partial hydrogenation of vegetable oil is
actually a process of changing the unsaturated fatty acids of vegetable oil
into saturated or semi saturated state. In this process, trans fatty acids will
be produced, which can increase low-density lipoprotein in human blood, reduce
high-density lipoprotein, induce vascular sclerosis, and increase the risk of
heart disease and cerebrovascular accident. However, full hydrogenation will
not produce trans fatty acids. This full hydrogenation process is very mature.

Recently, when the United States revised the composition of the food pyramid,
it has clearly put forward the issue of paying attention to trans fatty acids,
requiring manufacturers to indicate the content of trans fatty acids in their
products.

The World Health Organization and European and American countries have
successively made suggestions and regulations on the safe upper limit of daily
intake (2g) and the proportion of trans fatty acids in food (1%).

Things To Know Before Choosing A Non-Dairy Creamer
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Composition
The cost of raw materials is protein, fat, and finally carbohydrate. Cheap fat
powder is nothing more than starting from protein and fat. The lower the
protein and fat, the worse.

Coke particles
This is an indicator of spray drying products. It refers to the degree of
coking and thermal damage of the products after spray drying. The level is
determined by ABCDE. The acceptable level is B or above, and the best one is A
or above. The level C or below in international practice is regarded as
defective products, and the price is far lower than the market price. The
filter screen spray low temperature drying is specially used by the Dutch
Qiaoniao, and the coke particle indicator is unique above DISCA.

Number of bacteria
The acceptable bottom line is that one gram does not exceed 50000. Qualified
products usually have very low bacterial counts, such as 100/g, 500/g, 1000/g,
which is very normal, and also means that the manufacturer's health management
is first-class. If the bacterial counts of products are often at the edge of
the boundary, such as 40.000/g, it also means that the manufacturer's health
management is not in place.

Moisture
The water content seems simple, but it reveals important product information,
which can not be ignored. Among many creamers, only the Dutch Kiwi with filter
drying equipment has the lowest water content, which can be as low as 1%. The
water content of other creamers ranges from 3% to 5%. Low water content has
many advantages, such as favorable shelf life. The most important thing is that
if the water drop is 3%, assuming 10000 yuan per metric ton, the drop will be
300 yuan!

Solubility
The solubility can be tested on the spot. Two or more creamers can be put into
their respective coffee cups at the same time to see which one is immersed in
the water first, and then stir with a spoon for several times to fully dissolve
the creamer, and then see if there is white point insoluble substance on the
surface? Is there a layer of grease floating on the surface? After placing for
a period of time, see if there will be stratification and sedimentation? Pour
out the coffee slowly to see if there is any white or black point insoluble
sediment at the bottom of the cup.

Whitening
As the name implies, it is to change the color of the original product. Black
coffee and red black tea become a warmer middle color. You can also do a simple
experiment by adding "equal weight" of two creamers from different
manufacturers to two cups of "equal weight" coffee or black tea at the same
time, and then observe which cup is whiter? The whiter cream has a better
function in whitening.

Sensory
No matter how good the physical and chemical indicators are, it's useless for
food makers to have bad taste. So after the completion of the data evaluation,
we also need to use the taste sense to judge its flavor, taste and consistency.
Also, we use coffee or black tea to do experiments. Several creamers make
several cups of coffee or black tea in the same amount, and then find more
people to taste it. For accuracy, we don't tell them which creamer is that cup
in advance? Let's choose the cream that meets the public taste!

As a collagen powder manufacturer, we provide good dairy free creamer, non
creamer dairy, creamer without dairy, dairy free creamer ingredients, dairy
free creamer vegan, fat free sugar free non dairy creamer, etc. For more about
collagen powder is made from or buy collagen powder, contact us.

Minimum Order: 280 kilograms

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