The quality classification standard of non-dairy creamer

Non-dairy creamer, also known as creamer, is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein as the main raw material. This product has a special role in food production and processing, and it is also a modern food. As a common milk substitute, the quality of non-dairy creamer often affects the taste of finished milk tea. Therefore, milk tea shop operators and milk tea raw material wholesalers are very concerned about the quality classification standard of non-dairy creamer.

As a food, non-dairy creamer needs to meet certain technological standards, and the actual product label also needs to be explained in detail. The quality classification standards of non-dairy creamer are different around the world, which are roughly based on terms and definitions, production requirements, test methods, inspection rules and signs, packaging, transportation, and storage.

Simply put, the factory inspection items of non-dairy creamer in different countries and regions are the quality classification standards of non-dairy creamer, including sensory requirements, fat, moisture, total number of colonies, coliforms and other specific data. The promulgation of the quality classification standard of non-dairy creamer further regulates the production process of non-dairy creamer and provides a reliable guarantee for the safety of the product.

Among them, the sensory requirements, net content, moisture, fat, PH value, total number of colonies, and coliforms of the product are mandatory inspection items for each batch, and other items are randomly inspected once a year. If the microbiological indicators do not meet the requirements of this standard, no re-inspection is allowed, and the batch of products is judged as unqualified; if other indicators do not meet the requirements of this standard, double sampling can be re-inspected from the same batch of products. When any index does not meet the requirements of this standard, the batch of products shall be judged as unqualified. If both the supplier and the buyer have disagreements on the quality of the product, the arbitration can be conducted by the arbitration department after inspection by the legal supervision and inspection agency.


The product label shall comply with the regulations of GB13432. The pre-packaged products directly provided to consumers shall comply with the relevant regulations of GB 7718 and GB 28050. In addition to GB 7718 for pre-packaged products that are not directly provided to consumers, if hydrogenated and/or partially hydrogenated vegetable oils are used, they should also be labeled with nutrition labels in accordance with the requirements of GB 28050.


Packaging materials and containers should meet relevant standards. The product is packed in a polyethylene plastic inner bag and a colored plastic bag as the outer layer. The packaging specification can also be according to market demand or user agreement. The outer packaging diagram should meet the requirements of GB191. Packaging materials should meet food hygiene requirements.

Transport and storage

The means of transportation should be clean, hygienic, dry, covered, rain-proof, and sun-proof during transportation, and must not be mixed with toxic, harmful, and odorous items. The product should avoid sunlight, rain and heavy pressure during transportation. Products that require cold chain transportation and storage should comply with the storage and transportation conditions indicated on the product. Products are stored on wooden mats off the ground and walls. The warehouse should be clean, hygienic, dry and ventilated, and should not be mixed with toxic, harmful and odorous items. The warehouse temperature does not exceed 25, and the relative humidity does not exceed 65%.

In short, the product should be stored in a clean, dark, dry, ventilated, pest- and rodent-free warehouse; the product should not be transported or mixed with toxic, harmful, peculiar smell, volatile, and corrosive items. Store.

Shelf life

Under normal circumstances, the type inspection shall be carried out every six months. When one of the following situations occurs, the type inspection shall be carried out.

a) When raw materials, processes, and equipment undergo major changes;

b) When production has been suspended for more than 6 months, when production resumes;

c) When the factory inspection result is significantly different from normal production.

testing regulations

The products are continuously produced on the same production line, the same formula, and the same variety, and the well-packaged product is a “batch”. Each batch of products shall be sampled and inspected by the company’s quality inspection department in accordance with this standard, and only after passing the inspection and issuing a certificate of conformity can they leave the factory. Each batch of products is randomly sampled at a ratio of one-thousandth, and the mantissa less than one thousand is counted as one thousand. One sampling should not be less than 3 bags. The samples are divided into three parts, one for sensory and physical and chemical index inspection, and one for microbiological inspection. A sample is reserved for future reference.

Decision rule

When the inspection results are all qualified, the whole batch of products is determined to be qualified. If there are more than three items (including three items) that do not meet this standard, the entire batch of products will be directly determined as non-conforming products.

If there are no more than two (including two) of the inspection results that do not meet this standard, double sampling of the same batch of products can be re-inspected, and the re-inspection results shall prevail. If there is still one item that does not meet this standard as a result of the re-inspection, the entire batch of products will be determined as non-conforming products.

All in all, the quality classification standard of non-dairy creamer is basically based on the above content. The milk tea raw material suppliers can also distinguish according to the above methods when identifying the required raw materials. If you have more questions about milk tea ingredients, please leave a message on this site for consultation!