Factory Supply Iced Coffee Non Dairy Creamer

• Customization: Available
• CAS No.: 532-32-1
• Formula: C7h15o3n
• Model NO.: ZF-033
• EINECS: /
• Certification: Non-Dairy Creamer
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 24 Months
• Main Substances: Non-Dairy Creamer
• Resource: Chemosynthesis
• Application: Coffee, Tea, Beverage, Baking Food, Infant Formula
• OEM: Acceptable
• Color& Shape: Yellow or White to Cream
• Odor: Natural Odor
• Taste: Soft & Exquisite
• Transport Package: 25kg/Bag
• Specification: 32%
• Trademark: Tianjin Zhuofeng BIO
• Origin: China
• HS Code: 2106909090
• Production Capacity: 5000tons/Years

Product Description

Non-dairy creamer is a versatile powdered food ingredient formulated from vegetable oils (e.g., palm or coconut oil), milk-derived proteins like sodium caseinate, and carbohydrates such as glucose syrup. Designed for easy dissolution in hot liquids, it delivers a smooth, creamy texture—mimicking dairy richness—while remaining lactose-free, making it ideal for lactose-intolerant consumers. Widely used in coffee, milk tea, instant beverages, and baked goods, it enhances mouthfeel, improves product stability, and offers cost-effectiveness in food processing, balancing functionality and accessibility across commercial and home-use contexts.

1. Smooth texture that mimics the richness of dairy products, adding a creamy mouthfeel to coffee, milk tea, and other beverages, which enhances the overall drinking experience.
2. Low or zero lactose content, making it suitable for lactose-intolerant individuals and expanding the range of consumers who can enjoy related drinks.
3. High stability; it resists spoilage from temperature or humidity changes during storage, transportation, and food processing, thus extending the shelf life of products.
4. Cost-effective compared to pure dairy alternatives, reducing production costs for manufacturers and lowering the price for end consumers.
5. Excellent solubility; it dissolves easily in hot water, making it convenient for use in instant beverages, baking, and other scenarios, simplifying operational processes.

1. Used as a coffee whitener, added to black coffee to balance bitterness and impart a smooth, creamy texture, making it a common pairing in home and office settings.
2. Applied in blending milk tea, fruit tea, and other teas, replacing part of dairy products to provide a milky flavor and thickness, which is a staple ingredient in street tea shops.
3. Added to instant drinks (such as instant cocoa, oatmeal, sesame paste, etc.) to enhance the richness and palatability after reconstitution.
4. Utilized in baked goods (like cakes, cookies, bread, etc.) to improve the texture smoothness of finished products and add a milky aroma.
5. Incorporated into cold drinks such as smoothies and milkshakes to stabilize the mixture, reduce separation, and give the beverages a creamy mouthfeel.

AnalysisItem	Specification
A. Physical Test
Appearance	no coagulate powder
Odour	typical
Taste	typical
Colour	white to slightly cream
Foreign matter	no foreign matter
Browning particle	no browning particle
Free Flowing powder	good free flowing
Agglomerated powder	good agglomerated
Fatty appearance	no fatty appearance
White spots	no white spots appearance
pH(10% solution)	7.0-8.0
B. Chemical Test
Moisture content	max 5%
Ash	max 3%
Fat	Min 33%
Protein	min 1.0%
As	min 0; max 0.25 ppm
Pb	min 0; max 0.25 ppm
Hg	min 0; max 0.03 ppm
Cd	min 0; max 0.2 ppm
Sn	min 0; max 40 ppm
C. Microbiology
Total plate count (TPC)	min 0; max 10000 Cfu/g
E-coli	negative
Enterobacteriaceae	negative
Salmonella	negative
Staph.aureus coagulase pos	negative
Yeast&molds	min 0; max 50 Cfu/g
Coliform	max 10/g