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Coffee Creamer High Quality China Factory Non Dairy Creamer
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Coffee Creamer High Quality China Factory Non Dairy Creamer

    Payment Type: L/C, T/T, D/P, Western Union, Paypal, Money Gram
    Productivity: 800 Ton/Tons Per Month
    Place of Origin:  Jiangsu, China
    Supply Ability: 800 Ton/Tons Per Month

Basic Info

Model No.:  20-50%fat

Product Description

Model NO.: 20-50%fat Storage Method: Kept in a Dry and Cool Place Resource: Chemosynthesis Appearance: White or Pale Yellow Powder Protein: 2.2% Acid Value(Mgkoh/G): 0.6 Transport Package: 25kg/Bag Origin: Jiangsu, China Packaging Material: 25 Kgs Net Paper Bags Lined with PE Shelf Life: >12 Months Property: Non-ionic Emulsifiers Fat: 35 Moisture: 3.2% Trademark: kamadi Specification: AAA HS Code: 29161900

Description of Non dairy creamer:

It is white or creamy powder dried by spray with excellent fluidity and stability.It is designed for rapid direct dispersion into hot consumer use beverages such as instant coffee, black tea, milk tea, cereal, seasoning & soup and infant formula.It can only improve the color of coffee and tea, but also can make the taste flavor smoothness.

Raw material:
Glucose syrup, Soybean oil, Refined vegetable oil, Milk protein, Stabiliser, Emulsifier, Anti-caking agent.


Properties and Application of Non dairy creamer:

A, for coffee:
1, To modify color of coffee by its excellent whitening powder and make coffee softer;
2, To restrain bitterness of coffee;
3, To add a smooth, rich sense to coffee;
4, To make coffee more appealing;
5, uses in both coffee and cappuccino;

B, for Milk Tea:
1, To add a smooth, rich and natural creamy taste to tea without artificial essence;
2, To restrain bitterness of tea and cover possible odd taste;
3, To modify color of tea to make it glitter;

C, for cereal:
1, To make cereal smoother and improve its sence;
2, To increase creamy sense and make cereal taste more delicious;
3, To provide vegetable oil and milk protein for products to add nutrition;

D, for seasoning and soup:
1, To whiten soup and increase its thickness;
2, To improve soup sense and make it more delicious;
3, To decrease costs of products in some extent;
E, for Baking
1.To improve texture of baking products
2.To provide better flavor to baking
3.To improve physical property of paste and make it more operable
4.To avoid aging of baking and prolong its shelf life

F, for bubble tea, oatmeal, ice cream, cakes etc
1.Make the structure of cakes exquisite and increase
2.Sweet milk fragrance
3.Has delicate taste
Specification

Sensorial:
White or pale yellow powder, free from lumps, taste-pure, typical free from off-taste;Odor-pure, typical free from off-flavors or off-odors.
Chemical /Physical Analysis:
Parameter Standard Results
Fat% 35% 34.2%
Protein% 2%±0.2 2.2%
Acid value(mgKOH/g) 3.0 max. 0.6
Peroxide number(g/100g) 0.25max 0.01
Pb(mg/kg) 1.0 max. 0.2
As/based on As (mg/kg) 0.5 max. 0.01
Cu (mg/kg) 1.0 max. 0.4
Ni (mg/kg) 1.0 max 0.6
Moisture% 4.0 max. 3.2
Colour White /creamy White
Microbiological Analysis
Aerobic plate count (cfu/g) 3000 max 200
Coliform bacterial(MPN/100g) 90 max. <0.3
Mold, (cfu/g) 30 max. Absent
Salmonella Negative Negative
Shigella Negative Negative
Staphylococcus aureus Negative Negative
Tester:SUJIABAO

Packing Information
Packaging details:25KG/Bag

Delivery details:30days


 

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Product Categories : Food Emulsifiers