Non-Dairy Creamer(27B)
Flavoring Agents
Emulsifiers
Thickeners
$2.05 ~ $3.07
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Non-Dairy Creamer(27B)?
Non-Dairy Creamer is a formulated, shelf-stable powder or liquid emulsion, typically composed of vegetable oil, corn syrup solids, and stabilizers, used as a dairy substitute primarily to whiten beverages and improve the texture and mouthfeel of coffee and instant drink mixes.
How is Non-Dairy Creamer(27B) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Inspection | Inspect all incoming ingredients (vegetable fat, glucose syrup, sodium caseinate, stabilizers, etc.) upon arrival. | Control Point: Verify materials against supplier's Certificate of Analysis (COA). Note: Check for physical integrity, correct labeling, and absence of contaminants. Store materials at specified temperature and humidity. |
| 2 | Weighing & Dosing | Accurately weigh and dose all solid and liquid ingredients according to the specific 27B master formula. | Control Point: Use calibrated scales. Note: Precise measurement is critical for achieving the target fat content (~27%), sweetness, and functional properties of the final product. |
| 3 | Mixing & Emulsification | Dissolve dry ingredients in treated hot water (65-75°C). Add melted vegetable fat and emulsifiers under high-shear mixing to create a stable oil-in-water emulsion. | Control Point: Monitor water temperature, mixing speed, and time. Note: A stable, uniform emulsion is essential for a successful homogenization and spray drying process. |
| 4 | Homogenization | Pump the liquid emulsion through a two-stage high-pressure homogenizer. | Control Point: Maintain consistent pressure (e.g., 150-200 bar). Note: This step reduces fat globule size, ensuring a smooth mouthfeel and preventing oil separation in the final beverage. |
| 5 | Pasteurization | Apply heat treatment (typically HTST - High Temperature Short Time) to the liquid emulsion. | Control Point: This is a Critical Control Point (CCP) for food safety. Precisely control temperature and holding time (e.g., 85°C for 15 seconds) to eliminate harmful microbes. |
| 6 | Spray Drying | Atomize the liquid emulsion into the main chamber of a spray dryer, where it meets a current of hot air. | Control Point: Strict control of inlet and outlet air temperatures is crucial. Note: This determines the final powder's moisture content, particle structure, bulk density, and solubility. |
| 7 | Fluid Bed Cooling | Transfer the hot powder from the dryer to a fluid bed for cooling and final conditioning. | Control Point: Cool powder to below 40°C to prevent clumping and preserve quality. Note: This stage can also be used for agglomeration to create an "instant" product. |
| 8 | Sieving & Blending | Sieve the cooled powder to ensure uniform particle size and blend with an anti-caking agent (e.g., silicon dioxide). | Control Point: Verify sieve mesh size to remove any oversized particles or foreign matter. Note: Proper blending ensures the free-flowing property of the final product. |
| 9 | Packaging | Fill the finished non-dairy creamer powder into multi-layer paper bags or other specified packaging. | Control Point: A Metal Detector is a CCP. Verify package weight and seal integrity. Note: Packaging is often flushed with nitrogen to remove oxygen, preventing fat oxidation and extending shelf life. |
| 10 | Final QA & Release | Sample the finished batch and conduct a full range of physical, chemical, and microbiological tests. | Control Point: Verify against product specifications, including Fat Content, Moisture (<5%), Bulk Density, Solubility, and microbial counts. Note: The batch remains in quarantine until all QC results are approved. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Non-Dairy Creamer(27B) |
|---|---|
| Functional Category | Whitening Agent; Emulsifier; Texture Modifier; Buffering Agent |
| Key Ingredients | Glucose Syrup Solids; Hydrogenated Vegetable Oil (e.g., Palm, Coconut); Sodium Caseinate; Dipotassium Phosphate; Mono- and Diglycerides |
| Mechanism of Action | Forms a stable oil-in-water emulsion where emulsifiers (sodium caseinate, mono- and diglycerides) coat microscopic fat globules, preventing coalescence. These dispersed globules effectively scatter light, creating a strong whitening effect. Dipotassium phosphate acts as a buffering salt to regulate pH and chelate hard water ions, preventing protein precipitation (feathering) when added to acidic beverages like coffee. |
| Application Effect in Product | Imparts a bright, opaque white color to beverages (e.g., coffee, tea). Provides a smooth, creamy mouthfeel and increased viscosity/body. Masks bitterness and enhances flavor perception. Ensures stability by preventing feathering, flocculation, or oil separation in the final application. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Non-Dairy Creamer(27B) | Traditional Powdered Creamer | Vegetable oil-based (e.g., palm, coconut), corn syrup solids, sodium caseinate. Shelf-stable powder. | Very long shelf life, low cost per serving, dissolves easily, consistent whitening effect. | Contains hydrogenated oils, artificial ingredients, and more additives; lacks nutritional value. | Office breakrooms, food service, camping, budget-conscious households, emergency pantries. | For maximum shelf-stability, low cost, and reliability where natural ingredients are not a priority. |
| Oat Milk Creamer | Plant-Based Liquid Creamer | Made from oats, water, and oil. Often enriched with vitamins. Naturally creamy. | Excellent creaminess and frothing ability, closely mimics dairy cream. Generally allergen-friendly (nut/soy-free). | Higher price point, shorter refrigerated shelf life after opening, can be higher in sugar. | Lattes, cappuccinos, daily coffee, and baking. A direct dairy cream substitute. | For the best dairy-like texture and performance in coffee, especially for frothing. |
| Almond Milk Creamer | Plant-Based Liquid Creamer | Made from almonds and water. Typically low in calories and fat. | Widely available, lower in calories than most alternatives, neutral flavor profile. | Can be thin or watery, may separate or curdle in highly acidic coffee. | Adding a light touch to hot or iced coffee for calorie-conscious users. | For a low-calorie, widely accessible non-dairy option when rich creaminess is not essential. |
| Coconut Milk Creamer | Plant-Based Liquid Creamer | Made from coconut cream; high in medium-chain triglycerides (MCTs). | Extremely rich and thick, provides a velvety texture. Popular for keto/paleo diets. | Imparts a distinct coconut flavor; higher in saturated fat than other plant-based options. | Coffee, tea, and desserts where a rich texture and coconut flavor are welcome. | For unmatched richness and creaminess, especially if following a low-carb or keto diet. |
| Soy Milk Creamer | Plant-Based Liquid Creamer | Made from soybeans; a source of plant-based protein. | Good balance of creaminess and protein content. Established product with wide availability. | Soy is a common allergen. Some may detect a slight "beany" aftertaste. | Everyday use in coffee and tea for those looking for a balanced, protein-containing option. | For a proven, all-purpose plant-based creamer with added protein, if soy is not an issue. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications