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1.What is Non dairy creamer?

Non dairy creamer is a mixture of several food additives commonly called coffee whitener or coffee creamer. Its purpose in food is to replace the milk powder or reduce the amount of milk in coffee, milk tea, oatmeal, hot chocolate, bakery, or other beverages.

2.What is Non dairy creamer made of?

According to the definition of The U.S. Department of Agriculture (USDA), non-dairy creamer powder contains the following ingredients: Corn syrup solids Vegetable fats or oils Sodium caseinate Dipotassium phosphate Mono-and Diglycerides Sodium silicoaluminate Lecithin Natural and/or artificial flavors Natural and/or artificial colors It may also contain other additives like sodium tripolyphosphate, sodium stearoyl lactylate, and tricalcium phosphate.

3.What are types of non dairy creamer?

There are many types of non dairy creamer as the proportion of sub ingredients can be adjusted according to the specific uses. The oil source, the fat content, sodium caseinate assay, the color, and the flavor can be various. For example, according to the fat content, it can be divided into three types: low fat, medium fat and high fat. Types Fat Content Low fat 5%-20% Medium fat 21%-50% High fat 51%-80% It can also be categorized by the application: coffee, chocolate, ice cream, milk tea, bakery food, cereal, confectionery and so on.

4.What are Uses of non dairy creamer?

Due to its excellent properties, such as good water solubility, emulsification function and foaming ability, non dairy creamer meets the processing needs for various food applications. It is widely used in coffee, milk tea, ice cream, bakery, and so on. Coffee It can improve the color and increase whiteness in coffee. Also, it has a strong milk flavor and can provide the soft taste. Milk Tea It helps milk tea create smoothness and creamy bubbles. Meanwhile, it can improve the bitter taste of tea, and improve the color of gruel of millet flour and sugar, also adding silky bright color. Ice Cream It has following benefits to ice cream: Increase the volume of ice cream Keep ice cream stable, shape and avoid thawing and without forming big crystal Whiten and make ice cream creamier Bakery It is the same function as an emulsifier, it can improve the structure and physical properties of the baked products, making the appearance looks good. Also it can prolong the shelf life for the bakery.