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 |
|
|
|
| 
