What are the properties of vegetable fat powder

The fat powder has good water solubility, multi emulsion and multi dispersion, and forms uniform milk liquid in water. Vegetable fat powder can improve the internal organization of food, increase aroma and fat. It is delicate, thick and full of milk flavor. It is also a good companion of coffee products. It can be used in instant Cereals, cakes, biscuits, etc. to make the cake delicate and elastic. Biscuits can improve the crispness, not easy to oil.

1. The fat content can be adjusted at will, ranging from 5% to 75%. 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 to reduce the cost.

Special fat powder for milk tea:
Representative models: 30C, 32a, 32B, q98t, q58t, q5501, q8501
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, 35b, q8305
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 models: g30w, g50wa, g75w
Fat content: 30% – 75%
Moisture: ≤ 4.0
Total bacterial count ≤ 10000 CFU / g
Escherichia coli ≤ 30mpn / g
Suggestion: taking g50wa as an example, the fat content of milk can be reached by mixing 8-9kg fat powder in 100kg water.
Fat powder for solid drinks
Representative models: g20w, g20x, n30wk
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.