Non-Dairy Creamer(F28)
Flavoring Agents
Emulsifiers
$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(F28)?
Non-dairy creamer is a shelf-stable, powdered or liquid emulsion product based on corn syrup solids and vegetable fats, utilized primarily to lighten and provide a creamy mouthfeel to beverages such as coffee and tea as an economical and lactose-free alternative to traditional dairy.
How is Non-Dairy Creamer(F28) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception & Inspection | Inspect all incoming raw materials: Glucose Syrup, Hydrogenated Vegetable Oil, Sodium Caseinate, Stabilizers, Emulsifiers, etc. | Verify Certificates of Analysis (COA) for every batch. Check packaging integrity and ensure all materials meet food-grade specifications before acceptance into inventory. |
| 2 | Dosing & Emulsion Preparation | Accurately weigh and mix ingredients in a heated tank. Dissolve powders in hot water (~65°C), add glucose syrup, then slowly blend in the melted vegetable oil. | Strict adherence to the formulation is crucial. Monitor mixing temperature and time to ensure all ingredients are fully dissolved and a preliminary emulsion is formed before homogenization. |
| 3 | Homogenization | Pump the liquid mixture through a high-pressure homogenizer. | This is a Critical Control Point (CCP) to create a stable emulsion. Monitor pressure (typically 15-25 MPa) to reduce fat globule size, preventing oil separation and ensuring a smooth mouthfeel. |
| 4 | Pasteurization | Heat the emulsion using a High-Temperature Short-Time (HTST) system. | A CCP for food safety. The specific time and temperature combination (e.g., 85°C for 15 seconds) must be precisely controlled to eliminate pathogens while preserving product quality. |
| 5 | Spray Drying | Atomize the pasteurized liquid into a stream of hot air inside a large drying tower, instantly evaporating the water. | This is the core powder-forming step. Inlet and outlet air temperatures are critical. They directly control the final powder's moisture content, bulk density, and solubility. |
| 6 | Powder Cooling & Sieving | Cool the newly formed powder in a fluid bed cooler and then pass it through a vibrating sieve. | Rapid cooling is essential to prevent caking and preserve quality. Sieving ensures a uniform particle size and removes any oversized agglomerates or foreign matter. |
| 7 | Final Quality Analysis | Collect samples from the finished batch and conduct comprehensive laboratory tests. | Verify key parameters: moisture (<5%), fat content, protein, solubility, color, and microbiological counts. The batch must meet all specifications before being approved for packaging. |
| 8 | Packaging | Fill the approved non-dairy creamer powder into clean, moisture-proof packaging (e.g., multi-wall bags, totes). | Pass the powder through a metal detector prior to filling. Packaging lines may flush bags with nitrogen gas to displace oxygen, extending shelf life. Ensure seal integrity and accurate weight. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Non-Dairy Creamer(TJ) |
|---|---|
| Functional Category | Emulsifier; Fat System; Mouthfeel & Whitening Agent |
| Key Ingredients | Hydrogenated Vegetable Oil (e.g., Coconut, Palm Kernel); Corn Syrup Solids; Sodium Caseinate; Dipotassium Phosphate; Mono- and Diglycerides |
| Mechanism of Action | Forms a stable oil-in-water emulsion. Sodium caseinate and mono/diglycerides encapsulate micronized fat globules, preventing coalescence. This stable colloidal dispersion scatters light, creating a whitening effect. Dipotassium phosphate buffers the pH of the beverage (e.g., coffee) to prevent casein precipitation and feathering. Corn syrup solids provide bulk and improve solubility. |
| Application Effect in Product | Imparts opacity and a 'whitening' effect to beverages. Creates a smooth, creamy mouthfeel and enhances body. Improves flavor profile by masking acidity or bitterness. Ensures stability in hot, acidic liquids like coffee, preventing feathering or curdling. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Trader Joe's Non-Dairy Creamer | Non-Dairy Liquid Creamer (Coconut or Soy) | Simple ingredient list, typically coconut or soy based, sweetened. | Excellent price point. Simple, easy-to-understand ingredients. | Limited availability (only at Trader Joe's). Can sometimes separate in hot coffee. Coconut version has a distinct flavor. | Daily coffee creamer for budget-conscious shoppers who frequent Trader Joe's. | For the best value on a basic, effective non-dairy creamer. |
| Califia Farms Almondmilk Creamer | Non-Dairy Liquid Creamer (Almond-based) | Almond milk base, wide variety of flavors, unsweetened options available. | Excellent flavor variety. Mixes smoothly without separating. Widely available. | Higher price point. Thinner consistency than oat or coconut creamers. | Users who want specific flavors (e.g., vanilla, hazelnut) or a reliable, non-separating almond-based option. | For a premium experience with multiple flavor choices and reliable performance. |
| So Delicious Coconutmilk Creamer | Non-Dairy Liquid Creamer (Coconut-based) | Organic coconut milk base, rich texture, available in flavored and unflavored versions. | Very creamy and rich. Often made with organic ingredients. | Pronounced coconut flavor can overpower coffee. More expensive than store brands. | Coffee drinkers who desire a very rich, organic creamer and enjoy the taste of coconut. | When seeking an organic, full-bodied coconut creamer from a major dairy-free brand. |
| Nutpods Unsweetened Creamer | Non-Dairy Liquid Creamer (Almond/Coconut blend) | Zero sugar, unsweetened, blend of almonds and coconuts, Whole30 Approved, Keto-friendly. | No added sugar or sweeteners. Diet-friendly (Keto, Paleo, Whole30). Neutral flavor profile. | Not as rich or creamy as sweetened options. Higher price point. Lacks sweetness, which some users expect. | Health-conscious individuals, those on specific diets, or anyone who prefers to control coffee sweetness separately. | For a zero-sugar, clean-label creamer that fits restrictive dietary plans. |
| Silk Soy Creamer | Non-Dairy Liquid Creamer (Soy-based) | Soy milk base, exceptionally smooth and creamy, neutral flavor. | Texture most closely mimics dairy half-and-half. Very creamy. Widely available and affordable. | Contains soy, a common allergen and concern for some consumers. | Those seeking the creamiest texture without nut or coconut flavors. A direct replacement for dairy cream. | For a classic, ultra-creamy, and reliable dairy-free option that performs like traditional creamer. |
| Chobani Oat Creamer | Non-Dairy Liquid Creamer (Oat-based) | Oat milk base, exceptionally rich and creamy, froths well. | Superior creaminess and frothing ability. Neutral, slightly sweet flavor that complements coffee. | Higher in calories and sugar than many alternatives. Higher price point. | Home baristas making lattes or cappuccinos. Anyone wanting the richest, most dairy-like experience. | For maximum creaminess and the best performance in frothed or specialty coffee drinks. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications