Non-dairy creamer has good water solubility, emulsification and dispersibility, and has good dispersibility and ductility in cold and hot water, forming a uniform milk shape. It can improve the internal organization of food, increase flavor and fat, make the taste fine, smooth and thick, and rich in milk flavor. It can be used for instant oatmeal, cakes, biscuits, etc., to make the cake structure delicate and improve elasticity. Biscuits can improve the shortness and prevent the oil from being removed. The non-dairy creamer has good instant solubility and strong "milk" taste. It can replace milk powder or reduce the amount of milk used in food processing, thereby reducing costs while maintaining stable product quality.
Cold-melt non-dairy creamer has good hydrophilicity, can be combined with cold water or even ice water, and can be quickly dissolved, which provides convenience for making room temperature coffee and room temperature milk tea and other customers who need cold-melt non-dairy creamer.
