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Non-dairy creamers above 35% fat are powdered with a creamy white colour and a free-flowing consistency. It can dissolve easily in hot water and have a whitening effect. It’s best used in hot beverages like coffee and tea due to its rich creamy taste and it is also suitable for use in bread, pastries, sauces, and as a milk substitute.
The mixing of the materials, homogenization of the mixture, spray drying, vibrating drying, sifting, and packing to the storage room are all stages of the manufacturing process. A stable emulsion is created during wet mixing to produce a consistent particle size. Phase separation occurs when an unstable emulsion breaks down. The emulsion’s stability is determined by the emulsifier type, dosage, and homogenization procedure. It is high in unsaturated fatty acids like linoleic and linolenic acid as well as utilizes lactose as a transporter, enhancing the nutritional formula and making formula milk powder suited for a brew. |
| Additional Information | The non-dairy creamer, also known as a coffee mate, has a high-water solubility, a lot of creams, and polydispersity, allowing it to create a stable liquid cream in water. It is a suitable match for coffee items because it may improve the internal structure of food, increase aroma and fat, and make the flavour fine and smooth. Non-Dairy Creamer can be used in a variety of milk teas, instant cereals, cakes, and biscuits, among other things. |
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