Soft and Exquisite Non Dairy Creamer for Solid Beverage

• Customization: Available
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Model NO.: K508
• Shelf Life: >12 Months
• Resource: Natural
• Transport Package: Bag and Box
• Specification: 25Kg/bag
• Trademark: Big Tree
• Origin: Shandong. China
• HS Code: 2106909090
• Production Capacity: 8000mt/Month

Product Description

ingredient

Non dairy Creamer K508 is made from shortening, sodium caseinate, glucose syrup and so on. Its odor and taste are quite good. Non dairy Creamer K508 is a high quality, emulsified sprayed and emulsified white powder mainly made from syrup glucose and vegetable oil mixed under spray drying and emulsification, it is with good water solubility, more milk powder and uniform liquid cream form is formed in the water.
 

product application
 

For solid beverage, K508 can improve internal organization of food, delicate taste, lubricate thick. It has a variety of flavor characteristics and can improve the stability of the end products, easy to store and transport.

product index

color	yellow
shape	powder
odor	natural  odor
taste	soft & exquisite
fat(%)	28%
protein(%)	0.5%
solubility	water-soluble at 60%

typical characteristic

.perfect solubility
.stable emulsion
.appropriate price
.silky taste

understanding of non-dairy creamer

Non-dairy creamer, also known as creamer.The original purpose of creamer production is to replace milk (or cream) and add it to coffee.But there has always been a problem, and there may be a problem of agglomeration. It has been found that replacing milk with hydrogenated soybean oil can solve the problem perfectly and make the whole coffee system more stable.

Solid creamer is also commonly called "non-creamer".In order to make coffee taste thick and smooth, it is not enough to have fat alone. Its ingredients usually include: Corn syrup powder (or maltodextrin), Sodium caseinate, fat,dipotassium hydrogen phosphate, Monoglycerides and diglycerides, Sodium aluminosilicate (or silicon dioxide).

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