Non-dairy Creamer

vegetable oil refining and food supplies for a variety of raw materials, the deployment of emulsification, disinfection, from spray-drying. The main components were hydrogenated vegetable oil, corn syrup, casein protein, emulsifiers, anti-knot agent.

The lipid emulsion processing Non-dairy Creamer of a good hydrophilic, stability, scalability, solubility, emulsion dispersion, and in the water with uniform liquid milk can be an arbitrary proportion of the liquid powder mixed. These characteristics make Non-dairy Creamer fat in the food and beverage industry which has been widely used.

Application of Non-dairy Creamer
Non-dairy Creamer can be divided into low-fat, high-fat and fat in three types.It mainly for low-fat pearl tea, cereal, fruit powder; Lipid Non-dairy Creamer mainly used in coffee mates, milk formula, baby rice flour, solid beverages, ice-cream powder, cereals, spices, etc.;
Non-dairy Creamer mainly used for high-fat cake, and planted fat butter, biscuits, cakes, etc... Played by incense, and by fat, by the effect of flavor, taste, rich flavor, "Naimei" full force.

The advantages of use the Non-dairy Creamer:
1. Lower costs due to the late planting lipid immiscibility of good, Enhance the flavor of milk powdered milk instant coffee cereals ice-Chi Lam, milk drinks, tea, baby products, such as the use of rice flour, milk can reduce the amount of increase taste, cost savings and improving quality. In Canadian butter cake, cakes, biscuits, use, can replace some of butter, margarine and enhance Qisu, enabling organizations delicate, moist maintain and improve flexibility not take the oil.
2. Superior performance at the end of resin plant has a good emulsion and dispersion of water-soluble, can be arbitrary proportion of materials mixed with food, juice dairy products, coffee products, tea products, instant cereal, instant corn flakes, soy milk, solid drink The use of food it can improve its internal organization, by incense, and by the fat by taste, the texture more lubrication, more delicate, robust, and more "Naiwei." , The high-fat fat at the end of the implant, as a high-performance food oils can replace some butter, butter, shortening, in order to improve its internal organization, enhance product quality and extend shelf life. In addition, customers can also increase the need for incense, flavored, and color processing, in order to form a special flavor products.
3. Facilitate the storage and transportation of conventional plant lipid mostly liquid or semi-solid perfonto a stable solid powder, more easily packaging, storing, carrying, transport, armance of vegetable oil ind to prevent the consumption of change, extend shelf life.