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Applications in Milk Tea
Applications in Coffee
Applications in Ice cream
Applications in crereal
Applications in Seasoning a
Applications in Baking
Detail
Applications in Ice cream

FEATURES

A. To increase expansion ration of ice cream
B. To enhance the ability of products to keep shape and avoid to thawing soon
C. To make products more exquisite without big ice crystal
D. To whiten products to make them creamier

APPLICATED SERIES:

35D      T80       T60      T50      

 

Specifications

35D Non dairy creamer for coffee
1. excellent solubility
2.good stability and more fluidity
3.ISO,QS , HACCP CERTIFICATE

 

Detailed Product Description

35D Non dairy creamer for coffee
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP,QS  CERTIFICATE

Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)

Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.

Good flavor and color and heavy milky taste.

Range of application

Drinks: coffee drink, creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.

Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.

1.                Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.

2.                Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.

3.                Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.

4.                Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.

5.                Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.

6.                Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%

35D non dairy creamer for coffee

Moisture

: 3.8 % max.

Fat

: 35 % ±1.0%

Protein

: 1.2 % min.

Carbohydrate

: 48 – 52 %

Ash

: 2.9% max.

pH (10% solution)

: 7.0 – 8.1

Microbiological

 

Total Plate Count

: 3,000 cfu/g max..

Mould

: 49 cfu/g max.

Yeast

: 49 cfu/g max.

Coliform

: <3 MPN/g

Enterobacteriaceae (cfu/g)

: Negative

E. coli (MPN/g)

: Negative

Salmonella (cfu/g)

: Negative

Staphylococcus aureus (cfu/g)

: Negative

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Specifications

T80 Non dairy creamer for coffee  milk tea and ice cream with high quality and low price and good taste
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP, QS CERTIFICATE

 

Detailed Product Description

T80 Non dairy creamer for coffee milk tea and ice cream
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP,QS CERTIFICATE

Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)

Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.

Good flavor and color and heavy milky taste.

Range of application

Drinks: coffee drink, creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.

Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.

1.                Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.

2.                Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.

3.                Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.

4.                Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.

5.                Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.

6.                Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%

T80 non dairy creamer for coffee Milk tea and Ice cream

Moisture

: 3.8 % max.

Fat

: 32 % ±1.0%

Protein

: 2.8 % min.

Carbohydrate

: 48 – 52 %

Ash

: 2.9% max.

pH (10% solution)

: 7.0 – 8.1

Microbiological

 

Total Plate Count

: 3,000 cfu/g max..

Mould

: 49 cfu/g max.

Yeast

: 49 cfu/g max.

Coliform

: <3 MPN/g

Enterobacteriaceae (cfu/g)

: Negative

E. coli (MPN/g)

: Negative

Salmonella (cfu/g)

: Negative

Staphylococcus aureus (cfu/g)

: Negative

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Specifications

T60 Non dairy creamer for milk tea and ice cream with high quality and low price and good taste
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP, QS CERTIFICATE

 

Detailed Product Description

T60 Non dairy creamer for milk tea and ice cream
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP,QS CERTIFICATE

Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)

Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.

Good flavor and color and heavy milky taste.

Range of application

Drinks: creamy drink, fast-dissolved milk powder and ice cream, etc.

Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.

1.                Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.

2.                Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.

3.                Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.

4.                Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.

5.                Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.

6.                Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%

T60 non dairy creamer for Milk tea and Ice cream

Moisture

: 3.8 % max.

Fat

: 30 % ±1.0%

Protein

: 2.5 % min.

Carbohydrate

: 48 – 52 %

Ash

: 2.9% max.

pH (10% solution)

: 7.0 – 8.1

Microbiological

 

Total Plate Count

: 3,000 cfu/g max..

Mould

: 49 cfu/g max.

Yeast

: 49 cfu/g max.

Coliform

: <3 MPN/g

Enterobacteriaceae (cfu/g)

: Negative

E. coli (MPN/g)

: Negative

Salmonella (cfu/g)

: Negative

Staphylococcus aureus (cfu/g)

: Negative

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Specifications

T50 Non dairy creamer for milk tea and ice cream with high quality and low price and good taste
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP, QS CERTIFICATE

 

Detailed Product Description

T50 Non dairy creamer for milk tea and ice cream
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP, QS CERTIFICATE

Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)

Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.

Good flavor and color and heavy milky taste.

Range of application

Drinks: creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.

Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.

1.                Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.

2.                Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.

3.                Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.

4.                Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.

5.                Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.

6.                Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%

T50 non dairy creamer for Milk tea and Ice cream

Moisture

: 3.8 % max.

Fat

: 32 % ±1.0%

Protein

: 1.7 % min.

Carbohydrate

: 48 – 52 %

Ash

: 2.9% max.

pH (10% solution)

: 7.0 – 8.1

Microbiological

 

Total Plate Count

: 3,000 cfu/g max..

Mould

: 49 cfu/g max.

Yeast

: 49 cfu/g max.

Coliform

: <3 MPN/g

Enterobacteriaceae (cfu/g)

: Negative

E. coli (MPN/g)

: Negative

Salmonella (cfu/g)

: Negative

Staphylococcus aureus (cfu/g)

: Negative

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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