All natural non dairy creamer is made of high-quality vegetable oil and casein, which can be used in milk powder, coffee, oatmeal, flavoring, and related products to improve the taste of food. The fat powder can improve the internal organization of food, increase flavor and fat, and make the taste delicate, smooth, and thick, so it is also a good partner of coffee products and can be used as non dairy creamer for ice cream, instant oatmeal, cake, biscuit, non dairy creamer for milk tea, etc. to make the cake organization delicate and improve elasticity; Biscuits can improve the shortness and are not easy to remove oil.
Fat powder has good instant solubility, and its flavor is similar to "milk" through essence. It can replace milk powder or reduce milk consumption in food processing, thus reducing production costs while maintaining stable product quality.
Vegetable fat powder is a new type of product mainly made of refined vegetable oil or hydrogenated vegetable oil, casein, etc. This product plays a special role in food additive manufacturer's production and process, and it is also a modern food.
It is made of high-quality vegetable oil and casein, and used in milk powder, coffee, oatmeal, flavoring and related products. Fat powder can improve the internal organization of food, increase flavor and fat, make the taste delicate, smooth and thick, so it is also a good partner of coffee products, and can be used in instant oatmeal, cake, biscuit, etc., to make the cake organization delicate and improve elasticity; There are many benefits of non dairy creamer; Biscuits can improve the shortness and are not easy to remove oil. Fat powder has good instant solubility, and its flavor is similar to "milk" through essence. It can replace milk powder or reduce milk consumption in food processing, thus reducing production costs while maintaining stable product quality.
1. The fat content can be adjusted at will, ranging from 5% to 82%. The variety of oil can also be selected at will according to the needs.
2. The functional properties (water solubility, emulsification, foaming) are excellent, which can meet the processing needs of different food fields.
3. With various flavors, the products can be seasoned, tinted, flavored or fortified with vitamins and trace elements.
4. The microencapsulated products are easier to store, not easy to oxidize, have good stability, and are not easy to lose their flavor.
5. It can replace expensive milk fat, cocoa fat or part of milk protein.
Recent studies have shown that partial hydrogenation of vegetable oil is actually a process of changing the unsaturated fatty acids of vegetable oil into saturated or semi saturated state. In this process, trans fatty acids will be produced, which can increase low-density lipoprotein in human blood, reduce high-density lipoprotein, induce vascular sclerosis, and increase the risk of heart disease and cerebrovascular accident. However, full hydrogenation will not produce trans fatty acids. This full hydrogenation process is very mature.
Recently, when the United States revised the composition of the food pyramid, it has clearly put forward the issue of paying attention to trans fatty acids, requiring manufacturers to indicate the content of trans fatty acids in their products.
The World Health Organization and European and American countries have successively made suggestions and regulations on the safe upper limit of daily intake (2g) and the proportion of trans fatty acids in food (1%).
The cost of raw materials is protein, fat, and finally carbohydrate. Cheap fat powder is nothing more than starting from protein and fat. The lower the protein and fat, the worse.
This is an indicator of spray drying products. It refers to the degree of coking and thermal damage of the products after spray drying. The level is determined by ABCDE. The acceptable level is B or above, and the best one is A or above. The level C or below in international practice is regarded as defective products, and the price is far lower than the market price. The filter screen spray low temperature drying is specially used by the Dutch Qiaoniao, and the coke particle indicator is unique above DISCA.
The acceptable bottom line is that one gram does not exceed 50000. Qualified products usually have very low bacterial counts, such as 100/g, 500/g, 1000/g, which is very normal, and also means that the manufacturer's health management is first-class. If the bacterial counts of products are often at the edge of the boundary, such as 40.000/g, it also means that the manufacturer's health management is not in place.
The water content seems simple, but it reveals important product information, which can not be ignored. Among many creamers, only the Dutch Kiwi with filter drying equipment has the lowest water content, which can be as low as 1%. The water content of other creamers ranges from 3% to 5%. Low water content has many advantages, such as favorable shelf life. The most important thing is that if the water drop is 3%, assuming 10000 yuan per metric ton, the drop will be 300 yuan!
The solubility can be tested on the spot. Two or more creamers can be put into their respective coffee cups at the same time to see which one is immersed in the water first, and then stir with a spoon for several times to fully dissolve the creamer, and then see if there is white point insoluble substance on the surface? Is there a layer of grease floating on the surface? After placing for a period of time, see if there will be stratification and sedimentation? Pour out the coffee slowly to see if there is any white or black point insoluble sediment at the bottom of the cup.
As the name implies, it is to change the color of the original product. Black coffee and red black tea become a warmer middle color. You can also do a simple experiment by adding "equal weight" of two creamers from different manufacturers to two cups of "equal weight" coffee or black tea at the same time, and then observe which cup is whiter? The whiter cream has a better function in whitening.
No matter how good the physical and chemical indicators are, it's useless for food makers to have bad taste. So after the completion of the data evaluation, we also need to use the taste sense to judge its flavor, taste and consistency. Also, we use coffee or black tea to do experiments. Several creamers make several cups of coffee or black tea in the same amount, and then find more people to taste it. For accuracy, we don't tell them which creamer is that cup in advance? Let's choose the cream that meets the public taste!