non dairy creamer for beverage,China LRBIO price supplier

company profile

Qingdao Long River Industry Co.,Ltd

China

Contact: Mr.Alek Wang

Tel: 86-532-68699582

Number of Employees: < 20

Business Type:

product details

Origin:china

Brand:LRBIO

Advantages of Non Dairy Creamer

Longer shelf life

Easier storage, transportation and handling

Modification-enabled in accordance with the market need

Adaptable to lactose intolerance market

Competitive price

Shelf life : Product can be kept in the unopened packaging for 18 months, if stored cool, dry, and away from strong odors and direct sunlight

APPLICATION

beverage

- Whitener agent (coffee & tea)
- Improve flavor & creaminess (coffee, tea & chocolate)
- Better mouthfeel (coffee & tea have no mouthfeel)

Bakery

- Improve texture
- Better flavor
- Improve physical properties
- Prolong shelf life
- Good for decoration (toping)
- High fat products, can be used for all types of ready-mixed baking powder

Cereal

- Makes texture smoother
- Gives creaminess
- Gives more calorie (fat contain 9 Kcal, besides carbo & protein 4 Kcal)

Biscuit & Snack

- Increase dough volume
- Improve physical properties
(improve crumb structure and crust characteristic)
- Provide milky/creamy flavor

Ice Cream

- Improve creaminess
- Prevent the formation of large crystals ice
- Improve texture
- Increae the expansion rate
- Anti-Melting (fat has lower cold point)

Savory

- Whitening agent
- Increase thickness
- Improve soup sense & make it more delicious

Confectionary

- Provide flavor (milky/creamy)
- Replace milk
- Confectionery coating, enhance and maintain gloss properties while minimizing tempering and handling problems (effect of emulsifier)

	beverage - Whitener agent (coffee & tea) - Improve flavor & creaminess (coffee, tea & chocolate) - Better mouthfeel (coffee & tea have no mouthfeel)
	Bakery - Improve texture - Better flavor - Improve physical properties - Prolong shelf life - Good for decoration (toping) - High fat products, can be used for all types of ready-mixed baking powder
	Cereal - Makes texture smoother - Gives creaminess - Gives more calorie (fat contain 9 Kcal, besides carbo & protein 4 Kcal)
	Biscuit & Snack - Increase dough volume - Improve physical properties (improve crumb structure and crust characteristic) - Provide milky/creamy flavor
	Ice Cream - Improve creaminess - Prevent the formation of large crystals ice - Improve texture - Increae the expansion rate - Anti-Melting (fat has lower cold point)
	Savory - Whitening agent - Increase thickness - Improve soup sense & make it more delicious
	Confectionary - Provide flavor (milky/creamy) - Replace milk - Confectionery coating, enhance and maintain gloss properties while minimizing tempering and handling problems (effect of emulsifier)