Ice-cream powder from China Henan , Ice-cream powder manufactory Dancheng Boxin Biological Technology Co.,LTD

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coffee creamer(15) , baking powder(4) , Ice-cream powder(2) , non dairy creamer for milk tea(2) , non dairy creamer for cereal(1) , Non-dairy creamer for pets' food(0) , milk tea(6)

Ice-cream powder

Model No.:

T30

Product Name:

Ice-cream powder

Product Origin:

China

Standard:

HACCP,ISO9001,ISO22000,QS

Brand Name:

Goywell

PriceTerms:

FOB(SHANGHAI) USD1590/TON

Supply Ability:

50000tons a year

Detailed Product Description:

Specifications

T30 Non dairy creamer for milk tea baking seasoning and soup solid beverage with high quality and low price and good taste
1. excellent solubility
2.good stability and more fluidity
3.ISO, HACCP ,QS CERTIFICATE

Detailed Product Description

T30 Non dairy creamer for milk tea baking seasoning and soup solid beverage
1 excellent solubility
2. good stability and more fluidity
3. good quality ISO , HACCP QS CERTIFICATE

Description: Non dairy Creamer for coffee is a high quality, spray-dried, emulsified, white to cream color powder mainly made of glucose syrup and vegetable oil (palm oil, palm kernel oil, coconut oil, etc)

Which will improve the inner structure of food and increasing fragrance and fat to taste exquisite, tender and milky so the effect of solubility and emulsification are highly increased.

Good flavor and color and heavy milky taste.

Range of application

Drinks: coffee drink, creamy drink, fast-dissolved milk powder, baby’s drink and ice cream, etc.

Foodstuff: Instant cornmeal, seasoning of fast food, instant food, bread, biscuits. chocolates and cream, etc.

1. Ndc for coffee:. Fat: 20%-60%; protein: 2.0%-5.0%.

2. Ndc for formula milk:. Fat: 35%-80%; protein: 2.0%-4.5%.

3. Ndc for milk tea. : fat: 28%-50%; protein: 2.0%-4.5%.

4. Ndc for ice creamer:. Fat: 27%-80%; protein: 2.0%-6.0%.

5. Ndc for cereal:. Fat: 25%-50%; protein: 1.5%-4.5%.

6. Ndc for bakery food:. Fat: 30%-80%; protein: 2.0%-5.0%

T30 non dairy creamer for Milk tea solid beverage baking

Moisture	: 3.8 % max.
Fat	: 23.5 % ±1.0%
Protein	: 1.2 % min.
Carbohydrate	: 48 – 52 %
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.
Coliform	: <3 MPN/g
Enterobacteriaceae (cfu/g)	: Negative
E. coli (MPN/g)	: Negative
Salmonella (cfu/g)	: Negative
Staphylococcus aureus (cfu/g)	: Negative

Ice-cream powder