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food grade
SUNWAY
Other
Non dairy creamer produced usng high-quality raw materials, application in powdered milk, coffee, cereals.condiments and related products, It is a good additive for food industry. Non dairy creamercan effectively improvethe nutritional value of products, rich taste of the product.Non dairy creamer has good solubility in water, emulsifying agent in water to form a homogeneous liquid milkimprove the internal organization of food, flavor by fat, so delicate taste, lubrication thick, creamy and rich, it isalso a coffee products good companion, available for instant cereals, cakes, cookies, etc. So that the cake delicatetissue, maintain lubrication, improve flexibility. Cookies can be used to improve the shortening and dificult totakethe oil.
We can offer products with different fat and protein content, 28-35% fat content.
Other fatty creamer can be customized to meet customer needs.
| Sensorial: | White or pale yellow powder, free from lumps, taste-pure, typical free from off-taste; odor-pure, typical free from off-flavors or off-odors. | |
| Parameter | Standard | Results |
| Fat% | 33%-35% | 34.4% |
| Protein% | 1.8-2.0% | 1.82% |
| Acid value(mgKOH/g) | 3.0 max. | 0.6 |
| Peroxide number(g/100g) | 0.25max | 0.01 |
| Pb(mg/kg) | 1.0 max. | 0.2 |
| As/based on As (mg/kg) | 0.5 max. | 0.01 |
| Cu (mg/kg) | 1.0 max. | 0.4 |
| Ni (mg/kg) | 1.0 max | 0.6 |
| Moisture% | 5.0 max. | 3.2 |
| Colour | White /creamy | White /creamy |
| Aerobic plate count (cfu/g) | 3000 max | 70 |
| Coliform bacterial(MPN/100g) | 90 max. | Absent |
| Mold, (cfu/g) | 30 max. | Absent |
| Salmonella | Negative | Negative/25G |
| Shigella | Negative | Negative/25G |
| Staphylococcus aureus | Negative | Negative/25G |
1. Thickener: Plant fat powder can be used as a food thickener, which can increase the viscosity and taste of food. Because the ground plant fat can absorb water and form a thick glue, it is often used to make jelly, pudding, yogurt and other foods.
2. Emulsifier: The plant fat can also be used as a food emulsifier, which can make the water and oil in the food mix evenly. This effect is particularly useful in the production of butter, sauces, chocolate and other foods.
3. Anti-precipitation agent: the plant fat can also be used as a food anti-precipitation agent, which can prevent the sediment in the food from settling to the bottom and maintain the stability and taste of the food. This role is particularly critical in the production of fruit juices, beverages, alcohol and other beverages.
Non dairy creamer produced usng high-quality raw materials, application in powdered milk, coffee, cereals.condiments and related products, It is a good additive for food industry. Non dairy creamercan effectively improvethe nutritional value of products, rich taste of the product.Non dairy creamer has good solubility in water, emulsifying agent in water to form a homogeneous liquid milkimprove the internal organization of food, flavor by fat, so delicate taste, lubrication thick, creamy and rich, it isalso a coffee products good companion, available for instant cereals, cakes, cookies, etc. So that the cake delicatetissue, maintain lubrication, improve flexibility. Cookies can be used to improve the shortening and dificult totakethe oil.
We can offer products with different fat and protein content, 28-35% fat content.
Other fatty creamer can be customized to meet customer needs.
| Sensorial: | White or pale yellow powder, free from lumps, taste-pure, typical free from off-taste; odor-pure, typical free from off-flavors or off-odors. | |
| Parameter | Standard | Results |
| Fat% | 33%-35% | 34.4% |
| Protein% | 1.8-2.0% | 1.82% |
| Acid value(mgKOH/g) | 3.0 max. | 0.6 |
| Peroxide number(g/100g) | 0.25max | 0.01 |
| Pb(mg/kg) | 1.0 max. | 0.2 |
| As/based on As (mg/kg) | 0.5 max. | 0.01 |
| Cu (mg/kg) | 1.0 max. | 0.4 |
| Ni (mg/kg) | 1.0 max | 0.6 |
| Moisture% | 5.0 max. | 3.2 |
| Colour | White /creamy | White /creamy |
| Aerobic plate count (cfu/g) | 3000 max | 70 |
| Coliform bacterial(MPN/100g) | 90 max. | Absent |
| Mold, (cfu/g) | 30 max. | Absent |
| Salmonella | Negative | Negative/25G |
| Shigella | Negative | Negative/25G |
| Staphylococcus aureus | Negative | Negative/25G |
1. Thickener: Plant fat powder can be used as a food thickener, which can increase the viscosity and taste of food. Because the ground plant fat can absorb water and form a thick glue, it is often used to make jelly, pudding, yogurt and other foods.
2. Emulsifier: The plant fat can also be used as a food emulsifier, which can make the water and oil in the food mix evenly. This effect is particularly useful in the production of butter, sauces, chocolate and other foods.
3. Anti-precipitation agent: the plant fat can also be used as a food anti-precipitation agent, which can prevent the sediment in the food from settling to the bottom and maintain the stability and taste of the food. This role is particularly critical in the production of fruit juices, beverages, alcohol and other beverages.
