instant beverage for milk tea with fresh taste

T30 NON DAIRY CREAMER T30 Non-dairy creamer is mainly applied in producing instant Milk Tea, Bakery Food, Solid beverage and Ice-cream as one of the best non-dairy creamer with good quality and competitive price following standard of ISO9001, ISO22000, HACCP, QS. Specifications 1. Excellent Solubility 2. Good Stability 3. Pure Fragrance 4. Smooth Taste 5. Bright Color 6. ISO9001, ISO22000, HACCP, QS Certificate 7. Good Quality with Competitive Price Description T30 Non-dairy Creamer for Milk Tea, Baking Food and Ice-cream is a high quality, spray-dried, emulsified, white to cream color powder with good flavor and color and heavy milky taste mainly made of glucose syrup and vegetable oil (hydrogenated vegetable oil, palm oil, palm kernel oil, coconut oil, etc), Which can improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky, so to highly increase the effect of solubility and emulsification. Functions 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 of flavor to coffee C、 To make coffee more appealing D、 To restrain bitterness of coffee Applications in Ice cream A 、 To increase expansion ration of ice cream B 、 To enhance the ability of products to keep shape and avoid to thawing soon C、 To make products more exquisite without big ice crystal D、 To whiten products to make them creamier Applications in Milk Tea A、 To add smooth, rich, and natural creamy taste to tea without artificial essence B、 To modify color of tea to make it glitter C 、 To restrain bitterness of tea and cover possible odd taste Applications in Baking Food A、 To improve the organizational structure of baked products, to make the product appear shiny and attractive B、 To improve physical property of paste and make it more operable C、 To provide better flavor to baking D、 To avoid aging of baking and prolong its shelf life Range of application Ice-cream, creamy beverage, instant Milk Tea, Milk replacer, Baking food, Chocolate and Cream, Seasoning of Fast food, Instant Cereal, Pets’ Food, Sugar and so on. Reference materials Reference materials for our dearest customers to save time to choose products you need: 1. Non-Dairy Creamer for coffee: Fat: 20%-60%; protein: 2.0%-5.0%. 2. Non-Dairy Creamer for formula milk: Fat: 35%-80%; protein: 2.0%-4.5%. 3. Non-Dairy Creamer for milk tea: Fat: 28%-50%; protein: 2.0%-4.5%. 4. Non-Dairy Creamer for ice creamer: Fat: 27%-80%; protein: 2.0%-6.0%. 5. Non-Dairy Creamer for cereal: Fat: 25%-50%; protein: 1.5%-4.5%. 6. Non-Dairy Creamer for bakery food: Fat: 30%-80%; protein: 1.2%-5.0% Analysis of T30 Non-Dairy Creamer for Milk tea, Bakery food and Ice-cream Moisture : 3.8 % max. Fat : 23.5% Protein : 1.2% Carbohydrate : 49 – 53% 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. Coli form : <3 MPN/g Enterobacteriaceae (cfu/g) : Negative E. coli (MPN/g) : Negative Salmonella (cfu/g) : Negative Staphylococcus aureus (cfu/g) : Negative

T40 NON DAIRY CREAMER T40 Non-dairy creamer is mainly applied in producing instant Milk Tea, Bakery Food, Solid beverage and Ice-cream as one of the best non-dairy creamer with good quality and competitive price following standard of ISO9001, ISO22000, HACCP, QS. Specifications 1. Excellent Solubility 2. Good Stability 3. Pure Fragrance 4. Smooth Taste 5. Bright Color 6. ISO9001, ISO22000, HACCP, QS Certificate 7. Good Quality with Competitive Price Description T40 Non-dairy Creamer for Milk Tea, Baking Food and Ice-cream is a high quality, spray-dried, emulsified, white to cream color powder with good flavor and color and heavy milky taste mainly made of glucose syrup and vegetable oil (hydrogenated vegetable oil, palm oil, palm kernel oil, coconut oil, etc), Which can improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky, so to highly increase the effect of solubility and emulsification. Functions 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 of flavor to coffee C、 To make coffee more appealing D、 To restrain bitterness of coffee Applications in Ice cream A 、 To increase expansion ration of ice cream B 、 To enhance the ability of products to keep shape and avoid to thawing soon C、 To make products more exquisite without big ice crystal D、 To whiten products to make them creamier Applications in Milk Tea A、 To add smooth, rich, and natural creamy taste to tea without artificial essence B、 To modify color of tea to make it glitter C 、 To restrain bitterness of tea and cover possible odd taste Applications in Baking Food A、 To improve the organizational structure of baked products, to make the product appear shiny and attractive B、 To improve physical property of paste and make it more operable C、 To provide better flavor to baking D、 To avoid aging of baking and prolong its shelf life Range of application Ice-cream, creamy beverage, instant Milk Tea, Milk replacer, Baking food, Chocolate and Cream, Seasoning of Fast food, Instant Cereal, Pets’ Food, Sugar and so on. Reference materials Reference materials for our dearest customers to save time to choose products you need: 1. Non-Dairy Creamer for coffee: Fat: 20%-60%; protein: 2.0%-5.0%. 2. Non-Dairy Creamer for formula milk: Fat: 35%-80%; protein: 2.0%-4.5%. 3. Non-Dairy Creamer for milk tea: Fat: 28%-50%; protein: 2.0%-4.5%. 4. Non-Dairy Creamer for ice creamer: Fat: 27%-80%; protein: 2.0%-6.0%. 5. Non-Dairy Creamer for cereal: Fat: 25%-50%; protein: 1.5%-4.5%. 6. Non-Dairy Creamer for bakery food: Fat: 30%-80%; protein: 1.2%-5.0% Analysis of T40 Non-Dairy Creamer for Milk tea, Bakery food and Ice-cream Moisture : 3.8 % max. Fat : 30% ±1.0% Protein : 2.1% Carbohydrate : 49 – 53% 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. Coli form : <3 MPN/g Enterobacteriaceae (cfu/g) : Negative E. coli (MPN/g) : Negative Salmonella (cfu/g) : Negative Staphylococcus aureus (cfu/g) : Negative