| Message: | Classification of non dairy creamer:
According to the fat content,non dairy creamer can be divided into: low fat, medium fat and high fat.
Fat content of the low fat non dairy creamer: 5%-20%
Fat content of the medium fat non dairy creamer: 21%-50%
Fat content of the high fat non dairy creamer: 51%-80%
According to the application,non dairy creamer can be divided into:
Non dairy creamer for bakery food.
Non dairy creamer for cereal.
Non dairy creamer for chocolate.
Non dairy creamer for coffee.
Non dairy creamer for dairy industry.
Non dairy creamer for ice cream.
Non dairy creamer for milk confectionery.
Non dairy creamer for milk tea.
Advantage of non dairy creamer：
The fat content can be adjusted freely. The range of 5%-75% and is not limited, and the fat variety can also be chosen according to the needs.
Functional properties (water solubility, emulsification, foaming) are excellent, can meet the processing needs for different food fields.
Diverse flavors and color, fragrance, flavor of the product can be managed or strengthening vitamin microelement.
Microcapsule products easier to store, it is not easy oxidation, good stability, flavor is not easy to be lost.
Can replace the expensive milk fat, cocoa fat or part of the milk protein, reduce costs. |
my account
