Non-dairy creamer(T90)
Flavoring Agents
Emulsifiers
Colorants
$2.27 ~ $3.41
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(T90)?
Non-dairy creamer (T90) is a powdered, shelf-stable food additive composed primarily of vegetable fat, glucose syrup solids, and emulsifiers, used to whiten beverages and improve the mouthfeel and texture of coffee and instant mixes.
How is Non-dairy creamer(T90) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Weighing & Pre-mixing | All raw materials (Glucose Syrup, Hydrogenated Vegetable Oil, Sodium Caseinate, Stabilizers, Emulsifiers) are checked for quality and weighed according to the precise recipe formulation. The oil is melted to a liquid state. |
| 2 | Emulsification | Mixing & High-Shear Blending | Ingredients are mixed with hot water in a specific sequence in a high-shear tank. The melted oil is added last to form a stable oil-in-water emulsion. Control mixing temperature (e.g., 65-75°C) and time to ensure complete dissolution and uniformity. |
| 3 | Homogenization | High-Pressure Homogenization | The liquid emulsion is pumped through a homogenizer at very high pressure (e.g., 15-25 MPa). This reduces the fat globule size, which is critical for preventing oil separation and improving the whitening effect and mouthfeel of the final product. |
| 4 | Pasteurization | High-Temperature Sterilization (HTST) | The homogenized liquid is heated rapidly to a high temperature (e.g., 85°C for 15 seconds) to eliminate pathogenic microorganisms. This is a Critical Control Point (CCP) for ensuring food safety. |
| 5 | Drying | Spray Drying | The pasteurized liquid is atomized into a fine mist inside a large drying chamber with a current of hot air. The water evaporates instantly, leaving a fine powder. Control of inlet/outlet air temperatures is crucial for target moisture content, bulk density, and solubility. |
| 6 | Post-Processing | Powder Cooling & Sieving | The warm powder is cooled, often on a vibrating fluid bed, to stabilize it and prevent clumping. It is then passed through a sieve to ensure a uniform particle size and remove any oversized agglomerates. An anti-caking agent (e.g., Silicon Dioxide) is often added here. |
| 7 | Packaging | Filling, Sealing & Metal Detection | The final powder is filled into moisture-proof, multi-layer bags. The process includes a metal detection step (CCP). Check for accurate net weight, proper heat sealing, and correct labeling with batch code and expiration date. |
Technical Specifications
| Solubility | Quickly dissolves when stirred, forming a uniform suspension without impurities |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Non-dairy creamer(T90) |
|---|---|
| Functional Category | Whitening Agent; Emulsifier; Texture Modifier; Fat System Carrier |
| Key Ingredients | Glucose Syrup (or Corn Syrup Solids); Hydrogenated Vegetable Fat (e.g., Palm Kernel Oil); Sodium Caseinate (milk derivative); Emulsifiers (e.g., Mono- and Diglycerides); Stabilizers (e.g., Dipotassium Phosphate) |
| Mechanism of Action | Hydrogenated fat globules are encapsulated by sodium caseinate and stabilized by emulsifiers, forming a stable oil-in-water emulsion. Dipotassium phosphate acts as a pH buffer, preventing casein precipitation (feathering) in acidic beverages like coffee. The homogenized fat globules refract light, creating an effective whitening and opacifying effect. Corn syrup solids provide bulk, mouthfeel, and controlled sweetness. |
| Application Effect in Product | Imparts a rich, creamy mouthfeel and texture to beverages and foods. Provides excellent whitening power in coffee and tea. Improves solubility and stability, preventing feathering or oiling-off in hot, acidic conditions. Enhances the body and flavor profile of the final product, masking bitterness. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Non-dairy creamer(T90) | High-Fat Powdered Creamer | ~35% fat content (hydrogenated vegetable oil), good whitening power, high solubility. | Very cost-effective, provides rich texture and excellent stability in hot beverages. | Often contains hydrogenated fats (trans fats); basic flavor profile; low nutritional value. | 3-in-1 instant coffee mixes, milk tea, bubble tea, soups, cost-sensitive food manufacturing. | For high-volume, cost-driven applications needing a creamy mouthfeel and strong whitening effect. |
| Nestlé Coffee-Mate (Original Powder) | Retail/Food Service Powdered Creamer | Corn syrup solids base, hydrogenated vegetable oil, sodium caseinate. | Strong brand recognition, consistent quality, widely available globally. | More expensive per unit than bulk industrial creamers; lower fat content provides less richness. | Office coffee stations, food service dispensers, home use, consumer-packaged goods. | When brand trust, consistency, and consumer familiarity are priorities. |
| FrieslandCampina Kievit Vana-Blanca | Premium B2B Powdered Creamer | Diverse range of fat sources (including non-hydrogenated), specialized functional properties. | Superior flavor release, excellent mouthfeel, clean label options available, high stability. | Significantly higher cost than generic T90-type creamers. | Premium instant beverages, vending cappuccinos, bakery, and applications requiring superior performance. | For premium products where superior taste, texture, and cleaner ingredients justify the cost. |
| Coconut Milk Powder | Plant-Based Powdered Creamer | Dehydrated coconut cream, typically high in natural fat, may contain maltodextrin. | Distinctive flavor, perceived as more natural, often available in fully vegan formulations. | Strong coconut flavor is not always desirable; can be more expensive; may have lower solubility. | Vegan beverages, Southeast Asian style drinks and curries, smoothies, health-focused products. | For a dairy-free, plant-based option where a distinct coconut flavor is a desired attribute. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications