Non-dairy Creamer powder, is an oil-in-water (O/W) finished product made from vegetable oil, corn syrup, casein, etc., using emulsification, microencapsulation, and spray drying technology.
Non-dairy creamer can improve the internal structure of food, enhance flavor and fat, make the taste delicate, smooth, and thick, so it is also a good companion for coffee products. It can be used in instant oatmeal, cakes, biscuits, etc., to make the cake structure delicate and increase elasticity; it can improve the crispness of biscuits and prevent them from losing oil.
non-dairy creamer supplier has good instant solubility and can be seasoned with flavors to make it flavorful and similar to "milk". It can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining stable product quality.
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Non-dairy creamer |
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The main raw materials are glucose syrup, hydrogenated vegetable oil, and whey powder, and the required food additives are added to make a milk-flavored powdered product. |
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Glucose syrup, hydrogenated vegetable oil, whey powder, glucose, food additives (dipotassium hydrogen phosphate, sodium caseinate, mono- and diglycerides of fatty acids, sodium stearoyl lactylate, sodium tripolyphosphate, silicon dioxide), edible salt |
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Protein (g/100g) |
3.6-4.4 |
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Fat (g/100g) |
33.0-37.0 |
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<=5.0 |
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Peroxide value (g/100g) |
<=0.25 |
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Water content (g/100g) |
<=5.0 |
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Coke particles (pieces/100g) |
<=5 |
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Trans fat (g/100g) |
<=0.3 |
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n=5,c=2, m=103, M=5×104 |
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n=5 c=2 m=10 M=102 |
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<=50 |
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n=5,c=1,m=102,M=103 |
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Salmonella (/25g) |
n=5, c=0 ,m=0, M=- |
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25kg/bag or customer-specified net content |
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18 months |
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1. The fat content in can be adjusted at will, ranging from 5% to 75%.
2. The type of oil can also be selected according to needs.
3. Excellent functional properties (water solubility, emulsification, foaming properties) can meet the processing needs of different food fields.
4. The flavors are diverse, and the products can be scented, colored, seasoned, or fortified with vitamins and trace elements.
5. Microencapsulated products are easier to store, less prone to oxidation, have good stability, and their flavor is not easily lost.
6. Reduce costs and replace expensive milk fat, cocoa fat or part of milk protein.
are easier to store, less susceptible to oxidation, and offer excellent stability and flavor loss. They can replace expensive milk fat, cocoa fat, or some milk proteins.
The centrifugal spray dryer for non-dairy creamer operates by filtering and heating air before entering the air distributor at the top of the dryer. The hot air then flows evenly into the drying chamber in a spiral pattern. The liquid passes through a high-speed centrifugal atomizer at the top of the tower, where it is sprayed (rotating) into extremely fine mist droplets. These droplets, in co-current contact with the hot air, are dried to a finished product in a very short time. The finished product is continuously discharged from the bottom of the drying tower and into a cyclone separator, with the exhaust gas exhausted by a fan.
Non-dairy creamer
Bakery & Confections: Bakery mixes, fillings, whipped toppings, ice cream, chocolates, and desserts.
Culinary & Savory: Cream soups, sauces, gravy mixes, and ready-to-eat meals.
Nutritional Products: Meal replacement shakes, clinical nutrition, and infant formula.
to high-fat options for richness.
with alternative sweeteners.
Flavor Profile: Custom flavored creamer (e.g., vanilla creamer, matcha, chocolate, caramel).
for both hot and cold applications, barista-grade foamability, and heat stability.
non-dairy creamer supplier,sales@healthfulbio.com.
Certificates such as ISO9001, ISO22000, FAMI-QS, IP(NON-GMO), Kosher, and Halal are in place.
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