Typical Non Dairy Creamer Specification
The process for the preparation of non-dairy creams is by dispersing an emulsifier and vegetable fat in water and then blends the mixture. After which add a component of milk to the homogenized mixture and process the cream without further homogenization to a non-dairy cream.
|Glucose syrup and/or lactose||63%|
|Hardened vegetable lauric fat (coconut oil, palm kernel oil)||31.25%|
|Dipotassium phosphate (E340ii)||1.75%|
|Mono-and diglycerides of fatty acids (E471)||0.75%|
|Sodium polyphosphate (E452i)||0.5%|
|Silicon dioxide (E551)||0.25%|
|Beta carotene (E160a)||q.s.|
|Colour||Creamy/light yellow powder|
|Scorched particles||Maximum Grade A|
|Mono- and disaccharides||<62.5%|
|Total plate count||Maximum 3000 cfu/g|
|Yeasts and Moulds||Maximum 100cfu/g|
Multiwall paperbags with poly-innerliner or big bag.
Product can be kept in the unopened packaging for 24 months.
Please store product in cool, dry, and away from strong odours and direct sunlight.