Explanation
Fat-free creamer can be produced in low-fat, medium-fat, or high-fat versions during the manufacturing process, tailored to meet diverse user needs.
Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminum silicate.
Performance Features Editor
1. Fat content can be adjusted freely, ranging from 5% to 82%, and the type of oil can also be chosen freely according to your needs.
2. Exhibits excellent functional properties (water solubility, emulsifying ability, and foaming capacity), making it suitable for meeting the processing needs of various food applications.
3. Offers a variety of flavors, with products that can be scented, colored, flavored, or fortified with essential vitamins and trace minerals.
4. Microencapsulated products are easier to store, less prone to oxidation, highly stable, and help preserve flavors from dissipating.
5. Can replace expensive milk fat, cocoa butter, or partial milk proteins.
Creamer specifically for bubble tea
Model representatives: 30C, 32A, 35B, C40, T40, T50, T90
Fat content: Between 30% and 35%
Moisture: ≤4.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤30 MPN/g
It is recommended to mix 10g of non-dairy creamer per 100ml of water.
Coffee-specific non-dairy creamer
Model representatives: K40, K60, K60, K28
Fat content: 28%-35%
Moisture: ≤4.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤30 MPN/g
Add according to individual tastes as desired.
Specialized vegetable fat for baking, cold beverages, and confectionery
Model representatives: B60, 60A
Fat content: 30%–75%
Moisture: ≤5.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤30 MPN/g
Specialized Non-Dairy Creamer for Solid Drinks
Model representative: K30
Fat content: 20%-35% | Moisture: ≤4.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤30 MPN/g
Add according to the needs of each solid beverage to enhance flavor and smoothness.
Scope of application Editor
Beverages: coffee drinks, milk-based beverages, instant powdered milk, ice cream, and more.
Food items: instant oatmeal, instant noodle soup mixes, convenience foods, bread, biscuits, condiment sauces, chocolate, and rice noodles
Cream Etc.
Product Features Editor
Crafted with premium vegetable oils and refined casein, it is perfectly suited for use in powdered milk, coffee,
Cereal While seasonings and related products can enhance the taste of food, they often contain high levels of substances harmful to human health.
Non-dairy creamer improves the internal texture of food, enhancing both aroma and richness while delivering a smooth, creamy, and velvety mouthfeel. This makes it an excellent companion for coffee-based products, as well as versatile applications in instant cereals, cakes, cookies, and more—helping to create a finely textured cake with superior elasticity, and boosting the flakiness of cookies while preventing them from becoming greasy.
Non-dairy creamer dissolves quickly and easily, with a flavor profile enhanced by carefully selected fragrances that closely mimic "milk." In food processing, it can replace powdered milk or significantly reduce the amount of dairy used—allowing manufacturers to maintain consistent product quality while cutting production costs.
Human Health Editor
Recent research shows that partial hydrogenation of vegetable oils actually transforms the unsaturated fatty acids in these oils into saturated or partially saturated forms, a process that generates
Trans fats , it can increase low-density lipoprotein levels in human blood,
High-density lipoprotein Reducing it can trigger vascular hardening and increase the risk of heart disease and cerebrovascular accidents. However, fully hydrogenated oils do not produce trans fats—currently, this fully hydrogenation process is already highly advanced and widely implemented.
Recently, as the U.S. revised the structure of its food pyramid, it clearly emphasized the importance of addressing trans fats, mandating that manufacturers label the trans fat content in their products.
World Health Organization Countries in Europe and North America have successively issued recommendations and regulations regarding the safe daily intake limit (2 grams) and the maximum allowable proportion of trans fats in food products (1%).
Coffee creamer Editor
Many people enjoy adding milk to their coffee, as it lightens the color of the drink and creates a more appealing visual effect. In terms of taste, coffee with milk is also generally more popular. Originally, the container used to hold the milk was called a "creamer," but over time, people began referring to the milk added to coffee itself as "creamer." However, since liquid milk needs to be refrigerated for storage, it can be quite inconvenient to use. This issue became particularly relevant in the 1960s.
Nestlé The company has developed a product called "Coffee Companion" to replace milk as a "creamer," which in Chinese is translated as "
Creamer "Because it’s a powder and doesn’t require refrigeration, it quickly became hugely popular. Later, other companies also started producing similar products, but 'Coffee Mate' is a registered trademark of Nestlé and cannot be used—so it’s usually referred to simply as 'non-dairy creamer,' or more precisely, 'coffee whitener.'"
Although coffee creamer is marketed as a "non-dairy" product, it actually does contain milk ingredients—specifically, casein, the primary protein found in milk. When coffee creamer was first developed, casein was merely a byproduct of cheese production, making it inexpensive and largely overlooked as anything more than a "milk-derived" ingredient. However, in recent years, thanks to its high nutritional value, the price of casein has skyrocketed, prompting manufacturers to scramble for cheaper alternatives. Today, products made from soy protein and wheat protein have entered the market, earning their rightful title as "non-dairy creamers."
Previously, this product was used exclusively as a coffee whitener, serving as an alternative to milk. Later, some people started drinking it straight with water, while others began using it as an ingredient in foods like cakes and creams. Because its texture and the consistency of its diluted form closely resemble powdered milk—and even powdered milk after being mixed with water—Chinese consumers affectionately nicknamed it "milk essence." In industrial settings, however, it’s more commonly referred to as "vegetable fat powder."
The difference between creamer and milk powder
Milk powder is made directly from natural ingredients.
Fresh milk Derived from spray-drying, this natural agricultural and livestock product adheres to a specific standard ratio and must not include any additional ingredients—except for flavored or functional milk powders. On the other hand, "non-dairy creamer" is a general term used for products often added to coffee, most commonly referring to artificially formulated vegetable-fat powders. When milk or milk powder is incorporated into coffee primarily to enhance its appearance (by whitening), texture (by thickening and smoothing), or to balance bitterness, it’s considered a type of "non-dairy creamer." However, when vegetable-fat powders are used in the same coffee applications, though still classified as "non-dairy creamer," they can be custom-made without strict adherence to a fixed standard ratio—making them highly adaptable to specific needs.
Hydrogenated vegetable oil Made primarily from sugars and casein, often supplemented with emulsifiers, stabilizers, flavorings, and colorants, this non-dairy creamer—commonly used in coffee—is far less nutritious than milk powder, though it also comes in varieties specifically tailored for certain purposes.
Baby The vegetable fat powder in the milk powder is rich in unsaturated fatty acids like linolenic acid, as it has not been hydrogenated.
Coffee creamer, key indicators:
1. Whitening Effect: This depends on the amount of casein, the size of fat globules, and microencapsulation technology.
Second, solubility: It is related to particle size, particle diffusivity, emulsification efficiency, and the amount of burnt particles.
Third, thickening ability: This is related to the amount of protein present.
Four, neutrality: Related to emulsification effects, selection of ingredients and their ratios, as well as fragrances.
Creamer for general coffee applications is formulated to meet the aforementioned specifications. The addition of casein serves to encapsulate fat globules rather than provide nutritional value—typically, only about 2–4% casein is needed to stabilize the 30% fat content commonly found in creamers. Most creamer manufacturers emphasize the product’s functional properties and versatility in their catalogs, but they never claim it offers nutritional benefits or can even replace powdered milk. Since creamers are primarily used in casual beverages and snack products, it’s inherently inappropriate to evaluate them based on nutritional standards—much like trying to assess candies or cola using the same criteria meant for nutritious foods. The term "creamer" itself has historical roots; after all, the word "cream" in English refers to a dairy-based product.
Cream , added to coffee: milk, condensed milk, powdered milk,
Whipped cream It’s all uniformly called "creamer"—whether it’s plant-based milk or non-dairy creamer, both are simply referred to as "creamer." So, "creamer"…
Creamer "It's a generic term—these products don’t necessarily have to be made from milk or contain milk ingredients. At most, they’re simply subcategories of ‘animal-based creamer’ and ‘plant-based creamer.’ If someone truly intends to deceive consumers, they’d just call it powdered milk outright. Demanding that a product must explicitly include milk ingredients to legally bear the word ‘milk’ is an overly picky stance. Take ‘coconut milk,’ for example—it specifically emphasizes being 100% pure, with no powdered milk added at all. Similarly, Sichuan’s famous dish ‘Fish-fragrant Eggplant’ doesn’t actually contain any fish, yet neighborhoods without a single flower can still proudly call themselves ‘XX Garden.’ The only real case of deception occurs when unscrupulous vendors repack plant-based creamers as powdered milk and sell them as such."
Creamer and hydrogenated oils aren’t actually directly related—rather, the domestic concern over creamers stems more from worries about hydrogenated oils.
In the production of creamer, oils with high melting points are used to ensure that the final product has a superior texture and mouthfeel. Plant oils primarily contain unsaturated fatty acids, which give them lower melting points and keep them liquid at room temperature. However, by applying a catalytic reaction to partially hydrogenate these unsaturated bonds—essentially saturating them—we can raise the oil’s melting point, enhancing its stability and making it more suitable for use in food processing. Hydrogenated oils happen to be particularly beneficial for creamer production, which is why they were once widely adopted. It’s from this process that the term "vegetable fat powder" (or "milk fat replacer") originally emerged.
However, subsequent scientific research has revealed that hydrogenated oils contain high levels of trans unsaturated fatty acids. These trans fats offer no health benefits and, in fact, can be harmful to the body, leading to growing opposition against the use of hydrogenated oils.
However, the health risks associated with trans fats aren’t overwhelmingly significant. Agencies like the FDA and WHO have concluded that consuming up to 2 grams of trans fats per day has no major impact on human health, which is why a certain amount of trans fats is still permitted in food products. If non-dairy creamer is used solely as a coffee whitener, it’s unlikely that daily intake would exceed 2 grams. That’s why many non-dairy creamers available in the U.S. market are still made using hydrogenated oils. On the other hand, if the creamer is consumed directly mixed with water or used as an ingredient in other foods, there’s a real risk of exceeding the recommended daily limit of trans fats, which could negatively affect your health.
After all, producing creamer this way simply requires the oil to have a sufficiently high melting point— it doesn’t necessarily depend on hydrogenated oils. In fact, ordinary vegetable oils can easily yield a high-quality product as well. Today’s creamers may even be made entirely without using hydrogenated oils at all.
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