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Performance characteristics of plant end


Vegetable fat powder is also calledCreameris based on refined vegetable oil orhydrogenated vegetable oilNew products such as casein as the main raw material. The product has a special role in food production and processing, but also a modern food.



According to the different needs of users, vegetable fat powder can produce low-fat, medium-fat and high-fat products according to its standard in the production process.
Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium silicate aluminate.

Performance characteristicsEdit

1. The fat content can be adjusted at will, ranging from 5% to 82%, and the oil variety can also be selected at will.
2. Excellent functional properties (water solubility, emulsification, foaming), which can meet the processing needs of different food fields.
3. The flavor is diverse, and the product can be perfumed, toned, seasoned or fortified with vitamin trace elements.
4. Microencapsulated products are easier to store, not easy to oxidize, good stability, and flavor is not easy to lose.
5. Can replace expensive milk fat, cocoa fat or part of milk protein.
Special vegetable fat powder for milk tea
Representative models: 30C, 32A, 35B, C40, T40, T50, T90
Fat content: between 30%-35%
Moisture: ≤ 4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤ 30MPN/g
It is recommended to mix 10g of vegetable fat powder per 100ml of water.
Special vegetable fat powder for coffee
Representative models: K40, K60, K60, K28
Fat content: 28%-35%
Moisture: ≤ 4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤ 30MPN/g
Add in according to each person's taste.
Baking, cold drinks, candy special non-dairy creamer
Representative model: B60,60A
Fat content: 30%-75%
Moisture: ≤ 5.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤ 30MPN/g
Special vegetable fat powder for solid beverage
Representative model: K30
Fat content: 20%-35% moisture: ≤ 4.0
Total bacterial count ≤ 10000cfu/g
Escherichia coli ≤ 30MPN/g
According to the needs of each solid beverage to add, improve flavor, lubrication.

Scope of applicationEdit

Beverages: coffee drinks, milk drinks, instant milk powder, ice cream, etc.
Food: instant cereal, fast food noodle soup, convenience food, bread, biscuits, sauce, chocolate, rice flourCreamWait.

Product FeaturesEdit

Made of high-quality vegetable oils and fats with casein Seiko, used in milk powder, coffee,OatmealSeasonings and related products, although can improve the taste of food, but contains a lot of harmful substances.
Vegetable fat powder can improve the internal organization of food, add flavor and fat, make the taste delicate, smooth and thick, so it is a good companion of coffee products, can be used for instant oatmeal, cake, biscuits, etc., make the cake tissue delicate, improve elasticity; biscuits can improve the crisp, not easy to go oil.
Vegetable fat powder is quick-soluble, and the flavor is similar to "milk" through flavors. It can replace milk powder or reduce the amount of milk used in food processing, thus reducing production costs while maintaining stable product quality.

human healthEdit

Recent studies have shown that the partial hydrogenation of vegetable oils is actually a process of changing the unsaturated fatty acids of vegetable oils into a saturated or semi-saturated state.trans fatty acid, It can increase the low-density lipoprotein in the human blood,high density lipoproteinReduce, induce vascular sclerosis, increase the risk of heart disease, cerebrovascular accident. However, total hydrogenation does not produce trans fatty acids, and the current process of total hydrogenation is very mature.
Recently, when the United States revised the composition of the food pyramid, it has made it clear that attention should be paid to the problem of trans fatty acids, requiring manufacturers to indicate the content of trans fatty acids in their products.
World Health OrganizationAnd European and American countries have made suggestions and regulations on the safe upper limit of daily intake (2 grams) and the proportion of trans fatty acids in food (1%).

Coffee MateEdit

There are a lot of people like to add milk in the coffee, add milk coffee color will become lighter, better visual effect. In terms of taste, coffee with milk is also more popular. At first, the container of milk was called "creamer". Later, people called the milk added to the coffee "creamer". However, liquid milk needs to be refrigerated and is inconvenient to use. in the sixties of the twentieth centuryNestleThe company has developed something called "coffee mate" to replace milk as "creamer".Creamer". Because it is a powder and does not require refrigeration, it is very popular. Later, other companies also produced similar products, but "coffee companion" is a registered trademark of Nestlé, can not be used, is generally directly called "non-milk creamer (non-dairy creamer)", or more precisely, called "coffee whitener (coffee whitener)".
Although the coffee companion is called "non-dairy" products, it actually contains milk. The most critical ingredient, casein, is the main protein in milk. When the coffee companion was developed, casein was only a by-product of cheese production, the price was cheap, and no one treated it as a "milk product. In recent years, due to the high nutritional value of casein, the price has soared, and manufacturers have sought other cheaper proteins to replace it. At present, similar products produced with soy protein and wheat protein have entered the market and become a veritable "non-milk creamer".
Previously, this product was only used as a coffee whitener to replace milk. Later, some people directly took him to flush water to drink, and some people added it as a food raw material to cakes, cream and other foods. Because its form and the product after flushing are very similar to milk powder and milk powder after flushing, it is also called "creamer" by the Chinese ". In industry, it is more called "non-dairy fat".
The difference between creamer and milk powder
Milk powder is directly naturalfresh milkSpray drying, as a natural agricultural and livestock products, there is a certain standard proportion, do not allow to add anything else (except flavored milk powder and functional milk powder). The "creamer" is a collective term for many products used in coffee, and more refers to the artificial preparation of non-dairy creamer. When milk or milk powder is used in coffee, its purpose is to play the role of whitening, thickening, smoothing, and bitterness, it is a kind of "creamer. However, the non-dairy creamer used in the same coffee purpose is also a kind of "creamer", but it can be customized without a certain standard ratio, mainly based onhydrogenated vegetable oilSugar, casein as the main raw material, supplemented by emulsifier, stabilizer, flavor, pigment synthesis, general coffee use of non-dairy creamer, its nutritional value is far lower than milk powder, but alsoBabyMilk powder of vegetable fat, without hydrogenation rich in linolenic acid and other unsaturated fatty acids.
Coffee creamer, core indicators:
First, the whitening effect: and the number of casein, fat ball size, microcapsule technology.
Second, solubility: and particle size, particle diffusion, emulsifying effect, the number of coke particles.
Third, thickening: related to the amount of protein.
Four, neutralization: and emulsification effect, selection of raw materials and ratio, flavor.
General coffee use of non-dairy creamer production is to meet the above indicators. Casein is added to entrap the fat globules rather than to provide nutrition, and typically only about 2-4% casein is required for 30% fat. Generally, non-dairy creamer manufacturers advertise more functions and applications on the product catalogue, and there will never be any statement that nutrition or milk powder can be replaced. Cream powder, as the vast majority of applications in the category of leisure drinks and non-staple foods, is not suitable for nutrition as a standard to test it, just like using nutrition standards to test candy, cola is a truth. In the name of "creamer", it has its historical origin. Cream in English isCream, milk, condensed milk, milk powder added to coffee,whipped creamAll are called creamer, plant-based milk, non-dairy creamer, or directly called creamer. So creamer"Creamer"It is a general term, not necessarily milk or milk ingredients, at best it is a subdivision of" animal creamer "and" plant creamer ". If you really want to cheat, it is also called milk powder. The literal requirement must contain milk in order to use the word "milk" as the name. This is too picky. "Coconut Milk" also emphasizes that 100 percent of the original juice is not mixed with milk powder. There is no fish in the famous Sichuan dish "Yuxiang Eggplant" and the community without any flowers is also named "XX Garden". Only a few unscrupulous businessmen who directly change the packaging of plant creamer to sell it as milk powder are deceptive acts.
Creamer and hydrogenated oil is not directly related, the domestic fear of creamer more from the worry of hydrogenated oil.
In the production process of creamer, the use of high melting point oil, the shape and taste of the finished product is better. The fat in vegetable oil is mainly unsaturated fatty acid, so the melting point is low, and it is liquid at room temperature. The melting point of vegetable oil can be increased by hydrogenation on some unsaturated bonds through catalytic reaction, thus increasing the stability of oil and its application performance in food processing. Hydrogenated oil is just conducive to the production of creamer, so it was once widely used, and the name "vegetable fat powder" came from this.
But later scientific research showed that hydrogenated oil contains more trans unsaturated fatty acids. These trans fatty acids have no benefit to the human body, but are harmful to health, so the use of hydrogenated oil has been opposed.
However, the harm of trans fatty acids is not very big. FDA and WHO and other agencies believe that eating 2 grams of trans fatty acids a day has no significant effect on human health, so a certain amount of trans fatty acids is allowed in food. If the creamer is only used as a coffee whitener, it is difficult for the human body to consume more than 2 grams per day; therefore, many creamers on the US market are still produced with hydrogenated oil. If the creamer is flushed to drink or used as raw materials to make other foods, it is possible to consume too much trans fatty acids, which is not good for the human body.
After all, producing creamers in this way only hopes that the melting point of the oil is high enough, not only by relying on hydrogenated oil. In fact, ordinary vegetable oil can also make qualified products. The creamer produced now may not use hydrogenated oil at all.