Non-Dairy Creamer(WX10)
Flavoring Agents
Emulsifiers
Thickeners
$1.19 ~ $1.78
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Non-Dairy Creamer(WX10)?
Non-Dairy Creamer is an oil-in-water emulsion, typically spray-dried into a powder using vegetable fats and corn syrup solids, specifically formulated as a lactose-free substitute for milk or cream to whiten and enhance the texture and flavor profile of hot beverages.
How is Non-Dairy Creamer(WX10) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation & Emulsification | All raw materials (e.g., glucose syrup, hydrogenated vegetable oil, sodium caseinate, stabilizers) are accurately weighed and mixed with treated water in a high-speed mixing tank to form a liquid slurry. | CCP: Raw Material Inspection. All ingredients must be verified against food-grade specifications. The mixing temperature (approx. 65-75°C) and solid content of the slurry are critical for proper emulsification. |
| 2 | Homogenization | The liquid slurry is pumped through a two-stage high-pressure homogenizer. This process breaks down fat globules into fine particles, creating a stable and uniform emulsion. | Homogenization pressure (e.g., 15-25 MPa) is a key parameter. Inadequate pressure can lead to fat separation and instability in the final product. The goal is a uniform particle size. |
| 3 | UHT Sterilization | The homogenized emulsion is rapidly heated to an ultra-high temperature (UHT) for a short period to eliminate all pathogenic microorganisms and ensure food safety and shelf stability. | CCP: Sterilization Temperature & Holding Time (e.g., 140°C for 4 seconds). Precise control is essential for microbial safety without compromising product quality (flavor and color). |
| 4 | Spray Drying | The sterilized liquid is atomized into fine droplets and sprayed into a drying chamber with a flow of hot air. The water evaporates instantly, leaving behind a fine, free-flowing powder. | Control of inlet and outlet air temperatures is crucial. This determines the final product's moisture content (typically < 5%), particle size, and solubility. |
| 5 | Sieving & Metal Detection | The powder from the spray dryer is passed through a vibrating sieve to ensure a uniform particle size and remove any agglomerates. It then passes through powerful magnets and a metal detector. | CCP: Foreign Body Control. The sieve mesh size defines the product's granulation. The metal detector's sensitivity must be regularly calibrated and tested to prevent contamination. |
| 6 | Packaging | The finished Non-Dairy Creamer (WX10) powder is automatically filled into pre-printed, multi-layer bags or other containers, which are then sealed, coded, and palletized. | Package integrity is vital to prevent moisture ingress and contamination. Check-weighers ensure accurate net weight. Correct batch coding and labeling must be verified on every package. |
Technical Specifications
| Solubility | Rapidly dissolves upon stirring; forms a uniform suspension; no impurities |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Non-Dairy Creamer(WX10) |
|---|---|
| Functional Category | Emulsification System; Whitening Agent; Texturizer; pH Buffering Agent |
| Key Ingredients | Hydrogenated Vegetable Oil (e.g., Palm, Coconut); Corn Syrup Solids; Sodium Caseinate; Dipotassium Phosphate; Mono- and Diglycerides |
| Mechanism of Action | Sodium caseinate and mono-/diglycerides adsorb at the oil-water interface, reducing interfacial tension to form a stable oil-in-water emulsion. The resulting small, dispersed fat globules effectively scatter light, providing opacity (whitening). Dipotassium phosphate buffers the pH of the beverage (e.g., coffee) to prevent protein denaturation and coagulation (feathering). Corn syrup solids increase viscosity and contribute to a smooth mouthfeel. |
| Application Effect in Product | Imparts a smooth, creamy mouthfeel and texture; effectively whitens beverages like coffee and tea; prevents protein coagulation (feathering) in acidic conditions; provides excellent solubility and dispersion; offers long shelf-life and stability compared to dairy cream. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Non-Dairy Creamer (WX10) | Industrial Powdered Creamer | Vegetable oil base (palm/coconut), corn syrup solids, sodium caseinate, emulsifiers. | Extremely long shelf life, highly cost-effective, dissolves easily, consistent performance in high-volume applications. | Contains hydrogenated oils and corn syrup; not truly vegan (milk derivative); lacks rich flavor of liquid alternatives. | Vending machines, institutional food service, dry beverage mixes, office coffee services. | For maximum cost-efficiency, shelf stability, and operational simplicity in bulk settings. |
| Coffee-Mate Original Powder | Consumer Powdered Creamer | Corn syrup solids, hydrogenated vegetable oil, sodium caseinate (a milk derivative). | Iconic flavor, widely available, very long shelf-life, convenient and portable. | Contains hydrogenated oils; not vegan; less creamy texture compared to liquid options. | Home use, office breakrooms, travel, situations where refrigeration is unavailable. | For a familiar, classic taste and the ultimate convenience of a shelf-stable powder. |
| Silk Almond Creamer | Liquid Almond-Based Creamer | Almondmilk base, cane sugar, sunflower oil; dairy-free, soy-free, vegan. | Light texture, lower in calories and fat than oat/coconut creamers, neutral flavor profile. | Can separate in highly acidic coffee; thinner consistency than other liquid options. | Everyday use in drip coffee or tea for a light, dairy-free alternative. | For a low-calorie, vegan option that doesn't overpower the flavor of your coffee. |
| Oatly Oat Milk Barista Edition | Liquid Oat-Based Creamer | Oat base, rapeseed oil, acidity regulator; formulated to steam and foam. | Excellent foaming for lattes; rich, creamy texture very similar to dairy milk; neutral taste. | Higher in calories and carbohydrates; more expensive than most alternatives. | Espresso-based drinks like lattes and cappuccinos; specialty coffee shops and home baristas. | For the best dairy-free foaming performance and a creamy, neutral taste in specialty coffee. |
| So Delicious Coconutmilk Creamer | Liquid Coconut-Based Creamer | Organic coconut milk base, pea protein; rich and thick texture. | Very creamy and decadent; naturally sweet; good source of healthy fats. | Distinct coconut flavor can alter the coffee's taste; higher in saturated fat. | Adding richness to dark roast coffee, use in flavored lattes, smoothies, or desserts. | For an exceptionally rich, creamy, and tropical-flavored vegan experience. |
| Nutpods Original Unsweetened | Liquid Nut-Blend Creamer | Blend of coconut cream and almonds; zero sugar, unsweetened, Whole30/Keto friendly. | Clean ingredient list with no added sugar; caters to specific dietary needs; creamy texture. | Requires vigorous shaking to prevent separation; less sweet than mainstream creamers. | Health-conscious consumers, individuals on keto, paleo, or Whole30 diets. | For a creamy, sugar-free, clean-label option that fits restrictive dietary plans. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications