Performance characteristics of non-dairy creamer

Performance characteristics of non-dairy creamer
1. The fat content can be adjusted at will, ranging from 5% to 82%, and the oil varieties can also be selected 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. The flavor is diverse, and the product can be flavored, toned, seasoned or fortified with vitamin microelements.
4. Microencapsulated products are easier to store, not easy to oxidize, good stability, and not easy to lose flavor.
5. It can replace expensive milk fat, cocoa fat or part of milk protein.

Special fat powder for milk tea
Representative models: 30C, 32a, 35b, C40, T40, T50, T90
Fat content: 30% – 35%
Moisture: ≤ 4.0
Total bacterial count ≤ 10000 CFU / g
Escherichia coli ≤ 30mpn / g
It is recommended to mix 10g of fat powder per 100ml of water.

Special fat powder for coffee
Representative models: K40, K60, K60, K28
Fat content: 28% – 35%
Moisture: ≤ 4.0
Total bacterial count ≤ 10000 CFU / g
Escherichia coli ≤ 30mpn / g
Add according to your taste.

Special fat powder for baking, cold drink and candy
Representative model: B60, 60A
Fat content: 30% – 75%
Moisture: ≤ 5.0
Total bacterial count ≤ 10000 CFU / g
Escherichia coli ≤ 30mpn / g

Special fat powder for solid beverage
Representative model: K30
Fat content: 20% – 35%
Moisture: ≤ 4.0
Total bacterial count ≤ 10000 CFU / g
Escherichia coli ≤ 30mpn / g
According to the needs of various solid drinks, the flavor and lubricity can be increased.