Non-Dairy Creamer(RW)
Emulsifiers
Thickeners
Flavoring Agents
$1.73 ~ $2.59
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(RW)?
Non-Dairy Creamer is a formulated food powder or liquid, primarily composed of vegetable fats, corn syrup solids, and emulsifiers, used as a dairy alternative to lighten and provide a creamy texture to coffee, tea, and other hot beverages.
How is Non-Dairy Creamer(RW) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Inspect, test, and accurately weigh all ingredients (vegetable fat, corn syrup solids, sodium caseinate, stabilizers, emulsifiers) as per the formulation. | Control Point: Verification of Certificate of Analysis (COA) for all materials. Weighing accuracy is crucial for final product quality and consistency. |
| 2 | Mixing & Blending | Prepare an oil phase by melting fats and dissolving emulsifiers. Separately, prepare a water phase by dissolving solids (syrup, protein, stabilizers) in hot water. | Control Point: Phase temperatures (e.g., 65-85°C) must be controlled to ensure all ingredients are fully melted or dissolved before they are combined. |
| 3 | Emulsification | Combine the oil and water phases under high-shear mixing to form a stable, homogenous liquid emulsion, or "mix". | Control Point: Monitor mixing time, speed, and temperature. A stable emulsion is essential for preventing separation in the subsequent steps. |
| 4 | Homogenization | Pump the liquid mix through a high-pressure homogenizer to break down fat globules into a uniform, microscopic size. | CCP: Homogenization pressure (e.g., 150-250 bar) is a critical control point. This process ensures product stability, whiteness, and a smooth mouthfeel. |
| 5 | Pasteurization (UHT) | Rapidly heat the liquid emulsion to an ultra-high temperature for a short period to ensure microbiological safety. | CCP: Precise temperature and holding time (e.g., >135°C for a few seconds) are strictly monitored and recorded to guarantee product safety and kill spoilage organisms. |
| 6 | Spray Drying | Atomize the pasteurized liquid into a large chamber with a continuous stream of hot air, instantly evaporating the water to form a fine powder. | Control Point: Inlet/outlet air temperatures and feed rate are the most critical parameters. They directly control the final powder's moisture content, particle size, and bulk density. |
| 7 | Fluid Bed Cooling | Cool the hot powder from the dryer in a fluidizing bed of filtered, cool air to stop the cooking process and prevent caking. | Note: This step stabilizes the powder for storage and packing. It can also be used for agglomeration, which improves powder solubility. Final powder temperature should be < 40°C. |
| 8 | Sieving & Screening | Pass the cooled powder through a vibrating sieve to ensure a uniform particle size and remove any oversized lumps or foreign material. | Control Point: The sieve mesh size is selected to meet customer specifications for powder fineness. This is a final check point for product uniformity. |
| 9 | Packaging | Fill the finished, sieved powder into clean, moisture-proof packaging (e.g., multi-layer bags, composite cans). | Control Point: Monitor fill weight accuracy. The packaging environment must have controlled humidity. Package seal integrity is critical to maintain shelf life and prevent contamination. |
| 10 | Final QC & Release | Sample the finished product and test against all physical, chemical, and microbiological specifications before release. | Note: Product is held in quarantine until all tests are complete and passed. Key tests include moisture, fat content, solubility, color, and microbial counts. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Non-Dairy Creamer(RW) |
|---|---|
| Functional Category | Emulsifier; Whitening Agent; Texture Modifier; pH Buffering System |
| Key Ingredients | Hydrogenated Vegetable Oil (Fat Source); Corn Syrup Solids; Sodium Caseinate; Dipotassium Phosphate (Buffer); Mono- and Diglycerides (Emulsifiers) |
| Mechanism of Action | Encapsulates fat globules within a carbohydrate and protein matrix. Upon dissolution, emulsifiers (sodium caseinate, mono/diglycerides) create a stable oil-in-water emulsion by reducing interfacial tension. Dispersed fat globules scatter light, producing a whitening effect. Dipotassium phosphate buffers the beverage pH to prevent protein precipitation (feathering) in acidic conditions. |
| Application Effect in Product | Imparts a consistent whitening and opacifying effect to beverages (e.g., coffee, tea). Provides a smooth, creamy mouthfeel and enhances body. Prevents curdling or separation when added to hot, acidic liquids. Masks bitterness and rounds out flavor profile. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Non-Dairy Creamer (RW) | Powdered/Liquid Creamer | Typically based on corn syrup solids and vegetable oil; long shelf life; dissolves easily. | Extremely shelf-stable, low cost, does not require refrigeration, consistent performance in hot liquids. | Often contains hydrogenated oils and artificial ingredients; less complex flavor profile. | Office pantries, travel, camping, high-volume food service, budget-conscious users. | For maximum convenience, cost-effectiveness, and stability where refrigeration is not an option. |
| Oat Milk Creamer | Grain-Based Liquid Creamer | Made from oats, water, and oils; known for exceptionally creamy texture. | Very rich and creamy, often compared to dairy cream; steams and froths well; generally free from nut/soy allergens. | Higher in calories and carbohydrates; can be more expensive. | Specialty coffee like lattes and cappuccinos; daily use for those seeking a rich, dairy-like experience. | When the goal is the creamiest texture and best frothing performance among plant-based options. |
| Almond Milk Creamer | Nut-Based Liquid Creamer | Made from almonds and water; generally low in calories and fat. | Widely available, low-calorie option, subtle nutty flavor that doesn't overpower coffee. | Can be thin or watery; may curdle in highly acidic coffee; is a common allergen. | Daily coffee for health-conscious consumers; iced coffee where a lighter texture is desired. | For a low-calorie, widely accessible dairy-free option with a relatively neutral flavor. |
| Soy Milk Creamer | Legume-Based Liquid Creamer | Made from soybeans; higher protein content than most non-dairy alternatives. | High protein creates a rich texture and good foam; resists curdling well. | Has a distinct soy or "beany" flavor that some dislike; is a common allergen. | Hot coffee and lattes where a protein boost and creamy texture are valued. | To achieve a texture and protein content similar to dairy half-and-half. |
| Coconut Milk Creamer | Fruit-Based Liquid Creamer | Made from coconut cream; high in saturated fat, providing a rich mouthfeel. | Very thick, rich, and decadent texture; adds a distinct sweet, tropical flavor. | Strong coconut flavor can overwhelm the base beverage; higher in saturated fat. | Flavored coffee drinks, mochas, or pairing with coffees that complement its tropical notes. | For an indulgent, thick texture and a prominent, sweet coconut flavor. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications