Typical Non Dairy Creamer Specification

Product Description

non dairy creamerThe 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 lactose63%
Hardened vegetable lauric fat (coconut oil, palm kernel oil)31.25%
Caseinate2.5%
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
ColourCreamy/light yellow powder
Scorched particlesMaximum Grade A
Bulk Density420-490g/l
Chemical Properties
Fat32.0%
SATS26%-30%
MUFA0%-3%
PUFA0%-1%
TFA1%-2%
Carbohydrates62.5%
Mono- and disaccharides<62.5%
Protein2.0%
Ash3.0%
Moisture1.5%
Sodium (Na)0.1%
Microbiological Properties
Total plate countMaximum 3000 cfu/g
E-coliAbsent
Enterobacteriaceae<1 cfu/0,1g
SalmonellaAbsent
Staph.aureus coagulaseAbsent
Yeasts and MouldsMaximum 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.