Typical Non Dairy Creamer Specification
Product Description
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.
| Composition | |
|---|---|
| Glucose syrup and/or lactose | 63% |
| Hardened vegetable lauric fat (coconut oil, palm kernel oil) | 31.25% |
| Caseinate | 2.5% |
| 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. |
| Physical Properties | |
|---|---|
| Colour | Creamy/light yellow powder |
| Scorched particles | Maximum Grade A |
| Bulk Density | 420-490g/l |
| Chemical Properties | |
|---|---|
| Fat | 32.0% |
| SATS | 26%-30% |
| MUFA | 0%-3% |
| PUFA | 0%-1% |
| TFA | 1%-2% |
| Carbohydrates | 62.5% |
| Mono- and disaccharides | <62.5% |
| Protein | 2.0% |
| Ash | 3.0% |
| Moisture | 1.5% |
| Sodium (Na) | 0.1% |
| Microbiological Properties | |
|---|---|
| Total plate count | Maximum 3000 cfu/g |
| E-coli | Absent |
| Enterobacteriaceae | <1 cfu/0,1g |
| Salmonella | Absent |
| Staph.aureus coagulase | Absent |
| Yeasts and Moulds | Maximum 100cfu/g |
Packaging
Multiwall paperbags with poly-innerliner or big bag.
Shelf life
Product can be kept in the unopened packaging for 24 months.
Storage
Please store product in cool, dry, and away from strong odours and direct sunlight.