Non-dairy creamer, also known as creamer, is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein, etc. as the main raw materials. This product has a special role in food production and processing, and it is also a modern food.

Description

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According to the different needs of users, non-dairy creamer can produce low-fat, medium-fat and high-fat products according to its standards during the production process.

Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate.

Performance characteristicsedit

1. The fat content can be adjusted at will, the range is between 5%-82%, and the oil varieties can also be selected at will according to needs.

2. Excellent functional properties (water solubility, emulsification, foaming), which can meet the processing needs of different food fields.

3. The flavors are diverse, and the product can be processed for flavor, color, seasoning, or fortification of vitamin trace elements.

4. Microencapsulated products are easier to store, not easy to oxidize, have good stability, and the flavor is not easy to lose.

5. It can replace expensive milk fat, cocoa fat or part of milk protein.

Non-dairy creamer for milk tea

Representative models: 30C, 32A, 35B, C40, T40, T50, T90

Fat content: between 30%-35%

Moisture: ≤4.0

Total number of bacteria≤10000cfu/g

Escherichia coli≤30MPN/g

It is recommended to mix 10g non-dairy creamer per 100ml of water.

Non-dairy creamer for coffee

Representative models: K40, K60, K60, K28

Fat content: 28%-35%

Moisture: ≤4.0

Total number of bacteria≤10000cfu/g

Escherichia coli≤30MPN/g

Add according to the taste of each person.

Non-dairy creamer for baking, cold drinks, and candy

Representative models: B60, 60A

Fat content: 30%-75%

Moisture: ≤5.0

Total number of bacteria≤10000cfu/g

Escherichia coli≤30MPN/g

Non-dairy creamer for solid beverages

Representative model: K30

Fat content: 20%-35% moisture: ≤4.0

Total number of bacteria≤10000cfu/g

Escherichia coli≤30MPN/g

Add according to the needs of each solid beverage to increase the flavor and lubricity.

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Application scopeedit

Beverages: coffee beverages, milk-containing beverages, instant milk powder, ice cream, etc.

Food: instant oatmeal, fast food noodle soup, convenience food, bread, biscuits, seasoning sauce, chocolate, rice noodle cream, etc.

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Product featuresedit

It is made with high-quality vegetable oil and casein. It is used in milk powder, coffee, oatmeal, seasoning and related products. Although it can improve the taste of food, it contains a lot of harmful substances.

Non-dairy creamer can improve the internal organization of the food, increase the flavor and fat, make the taste fine, smooth and thick, so it is a good companion for coffee products, can be used for instant oatmeal, cakes, biscuits, etc., make the cake structure fine and improve elasticity; biscuits It can improve the crispiness and prevent oil loss.

The non-dairy creamer has good instant solubility, and the flavor is similar to "milk" through the flavor. It can replace milk powder or reduce the amount of milk used in food processing, thereby reducing production costs while maintaining stable product quality.

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Human healthedit

Recent studies have shown that the partial hydrogenation of vegetable oils is actually a process of turning the unsaturated fatty acids of vegetable oils into saturated or semi-saturated states. Trans fatty acids are produced during this process, which can increase the low-density lipoprotein in the human blood. The decrease of density lipoprotein induces vascular sclerosis and increases the risk of heart disease and cerebrovascular accidents. However, all hydrogenation does not produce trans fatty acids, and the current process of all hydrogenation is very mature.

In the recent revision of the composition of the food pyramid in the United States, it has clearly stated that it should pay attention to the issue of trans fatty acids and require manufacturers to indicate the content of trans fatty acids in their products.

The World Health Organization and European and American countries have successively made recommendations and regulations on the safe upper limit of daily intake (2 grams) and the proportion of trans fatty acids in food (1%).

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Coffee Mateedit

Many people like to add milk to coffee when they drink coffee. Coffee with milk will lighten in color and have a better visual effect. In terms of taste, coffee with milk is also more popular. At first, the milk container was called "creamer". Later, people called the milk added to coffee "creamer". However, liquid milk needs to be refrigerated and stored, which is very inconvenient to use. In the 1960s, Nestlé developed something called "coffee mate" to replace milk as "creamer", which translates to "creamer" in Chinese. Because it is powder and does not require refrigeration, it is very popular. Later other companies also produced similar products, but "Coffee Mate" is a registered trademark of Nestlé and cannot be used. Generally, it is directly called "non-dairy creamer", or more precisely, called "coffee". Whitener (coffee whitener)".

Although Coffee Mate is called a "non-dairy" product, it actually contains milk ingredients. The most critical ingredient casein is the main protein in milk. When Coffee Mate was developed, casein was only a by-product of cheese production, and it was cheap, and no one treated it as a "milk product". In recent years, due to the high nutritional value of casein, the price has soared, and manufacturers have sought other cheaper proteins to replace it. At present, similar products made from soy protein and wheat protein have entered the market and have become veritable "non-dairy creamers".

In the past, this product was only used as a coffee whitener instead of milk. Later, some people directly flushed him with water, and others used it as a food ingredient to add to cakes, butter and other foods. Because its shape and product after flushing are very similar to milk powder and milk powder after flushing, it is called "creamer" by the Chinese. In the industry, it is more called "non-dairy creamer".

The difference between creamer and milk powder

Milk powder is directly spray-dried from natural fresh milk. As a natural agricultural and livestock product, there is a certain standard ratio and no other things are allowed (except for flavored milk powder and functional milk powder). And "creamer" is the general term for many products when they are used in coffee, and more often refers to artificially prepared non-dairy creamer. When milk or milk powder is used in coffee, its purpose is to whiten, thicken, smooth, and neutralize bitterness, it is a kind of "creamer". However, the non-dairy creamer used in the same coffee purpose is also a kind of "creamer", but it can be tailor-made. There is no certain standard ratio. It is mainly made of hydrogenated vegetable oil, sugar, and casein as the main raw materials. , Supplemented by synthetic emulsifiers, stabilizers, flavors, and pigments, non-dairy creamer for general coffee purposes, its nutritional value is much lower than that of milk powder, but there are also non-hydrogenated non-hydrogenated non-hydrogenated non-dairy creamer than milk powder Unsaturated fatty acids such as acids.

Coffee creamer, core indicators:

1. Whitening effect: It is related to the amount of casein, the size of fat globules, and the technology of microcapsules.

2. Solubility: It is related to particle size, particle diffusibility, emulsification effect, and the number of coke particles.

Third, thickening: related to the amount of protein.

Fourth, neutralization: It is related to the emulsification effect, the selection of raw materials and the ratio, and the flavor.

Non-dairy creamers for general coffee use are made to meet the above-mentioned criteria. The addition of casein is used to embed fat globules instead of providing nutrition. Generally, the casein required for 30% fat is only about 2-4%. Generally, non-dairy creamer manufacturers advertise in product catalogs more about functions and applications, and there will never be claims of nutrition or replacement of milk powder. Non-dairy creamer, as the vast majority of applications in the category of leisure drinks and non-staple foods, is not suitable for testing it with nutrition standards, just like using nutrition standards to test candy and cola. The name "creamer" has its historical origin. The English word cream is cream. The milk, condensed milk, milk powder, and fresh cream added to coffee are all called creamer, and plant-based milk and non-dairy creamer are all called non -dairy creamer, or simply called creamer. Therefore, "creamer" is a general term, and it does not necessarily have to be milk or milk ingredients. At best, it is a subdivision of "animal creamer" and "plant creamer". If you really want to cheat, it is called milk powder. For the literal requirement, milk must be included in order to use the name "Milk". This is too picky. "Coconut milk" also emphasizes that 100% raw juice is not mixed with milk powder. The famous Sichuan dish "Yuxiang Eggplant" is also included in the name. The community without fish and no flowers is also named "XX Garden". Only a few unscrupulous merchants directly change the packaging of plant creamers and sell them as powdered milk is a deceit.

In fact, there is no direct relationship between creamer and hydrogenated oil. The domestic panic about creamer comes more from the worry about hydrogenated oil.

In the production process of creamer, oil with a high melting point is used, and the shape and taste of the finished product are better. The fat in vegetable oil is mainly unsaturated fatty acid, so it has a low melting point and is liquid at room temperature. By catalyzing the reaction, adding hydrogen to the unsaturated bonds to saturate them can increase the melting point of vegetable oils, thereby increasing the stability of the oil and its application performance in food processing. Hydrogenated oil is just conducive to the production of creamer, so it was widely used at one time, and the name "non-dairy creamer" also came from this.

However, later scientific research showed that hydrogenated oil contains more trans-unsaturated fatty acids. These trans fatty acids do not have any benefit to the human body, but are harmful to health, so the use of hydrogenated oil has been opposed.

However, the harm of trans fatty acids is not very big. The FDA, WHO and other agencies believe that eating 2 grams of trans fatty acids per day has no significant impact on human health, so a certain amount of trans fatty acids is allowed in food. If the creamer is only used as a coffee whitener, the daily intake of the human body can hardly exceed 2 grams; therefore, many creamers on the US market are still produced with hydrogenated oil. If the creamer is flushed with water or used as a raw material to make other foods, then it is possible to consume too much trans fatty acids, which is not good for the human body.

After all, the production of creamer in this way only hopes that the melting point of the oil is high enough, not only by relying on hydrogenated oil. In fact, ordinary vegetable oils can also be made into qualified products. The creamers produced today may not use hydrogenated oil at all.