Instructions
According to different user needs, non-dairy creamer can be produced during the manufacturing process in low-fat, medium-fat, and high-fat varieties according to its standards.
Main ingredients: hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, sodium aluminosilicate.
Performance Features Editor
1. The fat content can be adjusted freely, ranging from 5% to 82%, and the type of oil or fat can also be selected freely according to need.
2. It exhibits excellent functional properties (water solubility, emulsifying ability, and foaming ability), meeting the processing requirements of various food sectors.
3. Offers a wide variety of flavors; products can be scented, colored, flavored, or fortified with vitamins and trace elements.
4. Microencapsulated products are easier to store, less prone to oxidation, highly stable, and retain their flavor better.
5. It can replace expensive milk fat, cocoa butter, or partial milk proteins.
Creamer for milk tea
Representative models: 30C, 32A, 35B, C40, T40, T50, T90
Fat content: between 30% and 35%
Moisture: ≤4.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤ 30 MPN/g
It is recommended to mix 10g of vegetable cream powder per 100ml of water.
Coffee-specific vegetable fat powder
Representative models: K40, K60, K60, K28
Fat content: 28%-35%
Moisture: ≤4.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤ 30 MPN/g
Add according to individual tastes.
Vegetable Fat Powder for Baking, Cold Drinks, and Confectionery
Representative model: B60, 60A
Fat content: 30%-75%
Moisture: ≤5.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤ 30 MPN/g
Fat-replacement powder for solid beverages
Representative model: K30
Fat content: 20%-35% Moisture: ≤4.0
Total bacterial count ≤ 10,000 CFU/g
Escherichia coli ≤ 30 MPN/g
Add an appropriate amount according to the needs of each solid beverage to enhance flavor and smoothness.
Scope of application Editor
Beverages: coffee beverages, milk-containing beverages, instant milk powder, ice cream, and more.
Food products: instant oatmeal, instant noodle soup seasoning, convenience foods, bread, cookies, condiment sauces, chocolate, rice noodles
Cream Wait.
Product Features Editor
Made with high-quality vegetable oils and meticulously crafted using casein, it is suitable for use in powdered milk, coffee, and more.
Cereal As for seasonings and related products, although they can enhance the taste of food, they contain large amounts of substances that are harmful to human health.
Non-dairy creamer can improve the internal texture of foods, enhance aroma and fat content, and give the mouthfeel a delicate, smooth, and rich consistency. Therefore, it’s an excellent companion for coffee products. It can be used in instant cereals, cakes, cookies, and other baked goods, resulting in a finer cake texture and improved elasticity. For cookies, it enhances flakiness and prevents them from becoming greasy easily.
Non-dairy creamer has excellent solubility and, when flavored with fragrances, its taste closely resembles that of milk. In food processing, it can replace powdered milk or reduce the amount of milk used, thereby lowering production costs while maintaining consistent product quality.
Human health Editor
Recent studies have shown that partial hydrogenation of vegetable oils is actually a process in which the unsaturated fatty acids in vegetable oils are converted into saturated or partially saturated forms, and this process generates...
Trans fatty acids It can increase low-density lipoprotein in human blood.
High-density lipoprotein Reducing [certain fats] can induce vascular hardening and increase the risk of heart disease and cerebrovascular accidents. However, fully hydrogenated fats do not produce trans fatty acids; currently, this fully hydrogenated process is highly mature.
Recently, when revising the composition of the food pyramid, the United States has explicitly emphasized the importance of addressing the issue of trans fatty acids and requires manufacturers to indicate the trans fat content in their products.
World Health Organization Countries in Europe and the United States have successively issued recommendations and regulations regarding the safe upper limit for daily intake (2 grams) and the proportion of trans fatty acids allowed in food products (1%).
Coffee creamer Editor
Many people like to add milk to their coffee, and adding milk makes the coffee lighter in color, enhancing its visual appeal. In terms of taste, coffee with milk is also more popular. Originally, the container used to hold milk was called a “creamer”; later, people began referring to the milk added to coffee itself as “creamer.” However, liquid milk needs to be refrigerated for storage, which can be quite inconvenient to use. In the 1960s...
Nestlé The company has developed a product called “Coffee Companion” to replace milk as a “creamer.” In Chinese, it’s translated as “
Creamer “Because it’s in powder form and doesn’t require refrigeration, it quickly became very popular. Later, other companies also started producing similar products, but ‘Coffee Mate’ is a registered trademark of Nestlé and cannot be used. As a result, these products are generally referred to simply as ‘non-dairy creamer,’ or more precisely, ‘coffee whitener.’”
Although coffee creamer is marketed as a “non-dairy” product, it actually does contain milk ingredients. The key ingredient, casein, is the primary protein found in milk. When coffee creamer was first developed, casein was merely a byproduct of cheese production—cheap and largely overlooked, with no one treating it as a “milk product.” However, in recent years, thanks to its high nutritional value, the price of casein has skyrocketed, prompting manufacturers to seek out other, cheaper proteins to replace it. Today, products made from soy protein and wheat protein have entered the market, truly earning their label as “non-dairy creamers.”
In the past, this product was used solely as a coffee whitener, serving as a substitute for milk. Later, some people began drinking it directly after mixing it with water, while others started using it as an ingredient in foods such as cakes and creams. Because its texture and the resulting mixture after being mixed with water closely resemble powdered milk—and the powdered milk itself after being reconstituted—Chinese consumers came to call it “milk essence.” In industrial settings, however, it’s more commonly referred to as “vegetable fat powder.”
The difference between creamer and milk powder
Milk powder is made directly from natural ingredients.
Fresh milk Spray-dried and derived from natural agricultural and livestock products, it adheres to specific standard proportions and does not allow the addition of any other ingredients—except for flavored milk powders and functional milk powders. On the other hand, “non-dairy creamer” is a general term used to describe many products often added to coffee; more specifically, it refers to artificially formulated vegetable fat powders. When milk or milk powder is used in coffee primarily to achieve effects such as whitening, thickening, smoothing, and neutralizing bitterness, that’s precisely what constitutes “non-dairy creamer.” However, vegetable fat powders used for the same purpose in coffee—even though they also fall under the category of “non-dairy creamer”—can be custom-made and do not adhere to fixed standard proportions; rather, they are tailored to meet specific needs.
Hydrogenated vegetable oil A vegetable cream powder primarily made from sugars and casein, supplemented with emulsifiers, stabilizers, flavorings, and colorants—typically used for coffee—it has significantly lower nutritional value than milk powder. However, there are also specialized varieties available.
Infant The vegetable fat powder in powdered milk is unsaturated fatty acid-rich, including linolenic acid, and has not been hydrogenated.
Coffee creamer, core indicators:
1. Whitening effect: It is related to the amount of casein, the size of fat globules, and microencapsulation technology.
2. Solubility: It is related to particle size, particle diffusivity, emulsifying effect, and the amount of burnt particles.
Third, thickening property: It is related to the amount of protein present.
4. Neutrality: Related to emulsification effects, selection of raw materials and their ratios, and fragrances.
The production of non-dairy creamer for general coffee use is aimed at meeting the aforementioned specifications. Casein is added to encapsulate fat globules rather than to provide nutritional value; typically, only about 2–4% casein is needed to stabilize 30% fat content. Generally, non-dairy creamer manufacturers emphasize functional properties and applications in their product catalogs, but never make claims about nutritional value or suggest that their products can replace milk powder. Since non-dairy creamer is primarily used in leisure beverages and snack foods, it’s inherently unsuitable for evaluation based on nutritional standards—just as it would be illogical to assess candies or cola using nutritional criteria. The term “non-dairy creamer” has historical roots; in English, the word “cream” refers to...
Cream milk, condensed milk, and powdered milk added to coffee,
Fresh cream All of them are called “creamer.” Plant-based milk and vegetable creamer are both referred to as “non-dairy creamer,” or simply as “creamer” as well. So, “creamer”—
Creamer “Milk” is a generic term—it doesn’t necessarily have to be made from cow’s milk or contain any milk ingredients. At most, it’s just a subdivision between “animal-based milk powder substitutes” and “plant-based milk powder substitutes.” If someone really wanted to deceive consumers, they’d simply call it “milk powder” outright. To insist that a product must contain actual milk ingredients in order to bear the word “milk” in its name is simply being overly picky. After all, even “coconut milk” explicitly emphasizes that it’s 100% pure juice with no milk powder added. Similarly, Sichuan’s famous dish “fish-flavored eggplant” doesn’t actually contain any fish at all, and even a residential community without a single flower can still call itself “XX Garden.” Only a small number of unscrupulous merchants who directly repackage plant-based milk substitutes as milk powder for sale are engaging in deceptive practices.
Creamer and hydrogenated oils aren't actually directly related; the domestic panic over creamer stems more from concerns about hydrogenated oils.
In the production of creamer, using oils with high melting points results in a better texture and taste for the final product. Fats found in vegetable oils are primarily unsaturated fatty acids, which have relatively low melting points and remain liquid at room temperature. However, by means of a catalytic reaction that adds hydrogen to some of the unsaturated bonds, converting them into saturated bonds, the melting point of vegetable oils can be raised, thereby enhancing their stability and improving their performance in food processing. Hydrogenated oils happen to be particularly well-suited for creamer production, which is why they once enjoyed widespread use—and this is precisely how the term “vegetable fat powder” came into being.
However, subsequent scientific studies have shown that hydrogenated oils contain relatively high levels of trans unsaturated fatty acids. These trans fats offer no health benefits to the human body and, on the contrary, are harmful to health; thus, the use of hydrogenated oils has come under criticism.
However, the health risks posed by trans fats are not very significant. Agencies such as the FDA and WHO believe that consuming up to 2 grams of trans fats per day has no substantial impact on human health, which is why a certain amount of trans fats is permitted in food products. If non-dairy creamer is used solely as a coffee whitener, it’s highly unlikely that a person’s daily intake would exceed 2 grams. Therefore, many non-dairy creamers currently available in the U.S. market are still made using hydrogenated oils. On the other hand, if you drink non-dairy creamer mixed with water or use it as an ingredient to prepare other foods, you could end up consuming excessive amounts of trans fats, which would be detrimental to your health.
After all, producing creamer in this way merely requires that the oil’s melting point be high enough—not that hydrogenated oils are the only way to achieve it. In fact, ordinary vegetable oils can easily produce a qualified product as well. Nowadays, creamers being produced may not use hydrogenated oils at all.
