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Non-Dairy Creamer 30A

(1.3)
Supplier From China
Sep-18-20

Non-dairy Creamer 30A
Ingredients: Glucose syrup, Hydrogenated vegetable oil, Shortening, White sugar, Whey powder, Whole milk powder, Stabilizer(340ii, 451i, 450iii), Emulsifier(471, 481i), Sodium caseinate, Ant-caking agents(551), Salt, Coloring agents(102,110), Flavors and fragrances

Production Date: Please see the package
Shelf Life: 24 months (Room Temperature)
Best Before: Please see the package
Method Of Application Dilute in 1:9 ratio.
Please store in the cool and dry place.

N.W.: 25kg

MADE IN CHINA

Nutrition Information:
Item Per 100g NRV%
Calories 536kcal 27%
Protein 2.3g 4%
Fat 30.0g 50%
Trans Fat 5.9g
Carbohydrate 64.4g 21%
Sodium 206mg 10%

Price and Minimum Quantity

Price: $1
MOQ: Not Specified
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Non-dairy creamer for coffee Fat 20%-60% Protein: 2.0%-5.0%
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A. For coffee:

1, To modify color of coffee by its excellent whitening powder and make coffee softer;
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1, To add a smooth, rich and natural creamy taste to tea without artificial essence;
2, To restrain bitterness of tea and cover possible odd taste;
3, To modify color of tea to make it glitter;

C. For cereal:

1, whiten soup and increase its thickness;

2, improve soup sense and make it more delicious;
3, decrease costs of products in some extent;

D. For Baking:

1. improve texture of baking products

2. improve physical property of paste and make it more operable
3. avoid aging of baking and prolong its shelf life

F. For bubble tea, oatmeal, ice cream, cakes etc

1. make the structure of cakes exquisite and increase
2. sweet milk fragrance

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1.Before shipping,sample is available.

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60%Fat 2.5%Protein Non Dairy Creamer 24 months 25 KG/BAG 14000
73%Fat 3.0%Protein Non Dairy Creamer 24 months 25 KG/BAG 14000




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Items Standards
Appearance White powder
Odor and taste Characteristic cream smell
Water (%) â?¤5.00
Fat (%) 35�±2
Carbonhydrate(%) N/A
Protein(%) 2%�±0.1%
Ash(%) â?¤2.0%
Total plate count(cfu/g) â?¤10,000
E.Coliform(MPN/100g) â?¤30
Pathogen Negative
Conclusion: The product conforms to the standard .

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