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non-dairy creamer for instant coffee,China Goywell price supplier

non-dairy creamer for instant coffee

min.order / fob price

≥1 piece

OriginDancheng county, Henan Province ,China

Production Capacity50000 ton/year

CategoryInstant Beverage

Update Time2025-02-12

company profile

Dancheng Boxin Biological Technology Co.,LTD

China

Contact: Mr.Alan Hou

Tel: 0086-(0)394-3195657

Number of Employees: < 20

Business Type: Manufacture

product details

Model No:K35

Standard:HACCP,ISO9001,ISO22000,QS

Origin:Dancheng county, Henan Province ,China

Brand:Goywell

GOYWELL---K35

Applications in Coffee

A          To modify color of coffee by its excellent whitening powder and make coffee softer and smoother

B         To add a smooth, rich sense to coffee

C         To make coffee more appealing

D         To restrain bitterness of coffee

Specifications

K35 non dairy creamer for coffee
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP, QS CERTIFICATE

Detailed Product Description

K35 Non dairy creamer for coffee
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO,QS , HACCP CERTIFICATE

Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)

Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.

Good flavor and color and heavy milky taste.

Range of application

Drinks: coffee drink, creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.

Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.

1.                 Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.

2.                 Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.

3.                 Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.

4.                 Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.

5.                 Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.

6.                 Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%

K35 non dairy creamer for coffee

Moisture
: 3.8 % max.

Fat

: 35 % ±1.0% Protein : 3.4 % min. Carbohydrate : 48 – 52 % Ash : 2.9% max. pH (10% solution) : 7.0 – 8.1 Microbiological

Total Plate Count : 3,000 cfu/g max.. Mould : 49 cfu/g max. Yeast : 49 cfu/g max. Coliform : <3 MPN/g Enterobacteriaceae (cfu/g) : Negative E. coli (MPN/g) : Negative Salmonella (cfu/g) : Negative Staphylococcus aureus (cfu/g) : Negative