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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 Seasoning and Soup

FEATURES :

A、 To whiten soup and increase its thickness
B、 To improve soup sense and make it more delicious
C、 To decrease costs of products in some extent

APPLICATED SERIES:

TL30       35A

 

Specifications

TL30 Non dairy creamer for milk tea baking seasoning and soup solid beverage 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

TL30 Non dairy creamer for milk tea baking and soup solid beverage
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%

TL30 non dairy creamer for Milk tea and solid beveragebaking

Moisture

: 3.8 % max.

Fat

: 30 % ±1.0%

Protein

: 1 % 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

35A Non dairy creamer for milk teaice cream baking seasoning and soup solid beverage 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

35A Non dairy creamer for milk teaice cream baking seasoning and soup solid beverage
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%

35A non dairy creamer for Milk tea ice cream solid beveragebaking

Moisture

: 3.8 % max.

Fat

: 35 % ±1.0%

Protein

: 1.0 % 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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

, phan; mso-element: frame; mso-element-frame-hspace: 2.25pt; mso-element-wrap: around; mso-element-anchor-vertical: paragraph; mso-element-anchor-horizontal: column; mso-height-rule: exactly" class=MsoNormal align=left>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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