What can creamer do? Use? What is the difference between creamer and cow s milk

The composition of creamer and milk is different, but it is certainly not as nutritious as cow's milk, and milk is generally higher than pure milk, and its calcium content and other substances are much higher.

The milk blended in Nanjing is the milk milked out of pure cows.

to refined vegetable oil or hydrogenated vegetable oil, caseinThe use of high-quality vegetable oil with casein precision production, used in milk powder, coffee, cereal, seasoning and related products, although can improve the taste of food, but contains a large number of harmful substances to the human body.

Non-dairy creamer can improve the internal structure of food, increase flavor and fat, make the taste delicate and lubricated, so it is a good companion for coffee products, which can be used for instant cereals, cakes, biscuits, etc., so that the cake structure is delicate and improves elasticity; Biscuits can improve the puff pastry and are not easy to run away from oil.

Non-dairy creamer has good instant solubility, and the flavor is similar to "milk" through flavor flavoring, which can replace milk powder or reduce the amount of milk used in food processing, so as to reduce production costs under the premise of maintaining stable product quality.

Recent studies have shown that the partial hydrogenation of vegetable oil is actually the process of turning the unsaturated fatty acids of vegetable oil into a saturated or semi-saturated state, which will produce trans fatty acids, which can increase the low-density lipoprotein in the human blood and decrease the high-density lipoprotein, induce arteriosclerosis, and increase the risk of heart disease and cerebrovascular accidents. However, total hydrogenation does not produce trans fatty acids, and this process of total hydrogenation is very mature.

Creamer generally refers to non-dairy creamer, which is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein and other raw materials as the main raw materials.

This product has a special role in food production and processing, and is also a modern food.

The use of high-quality vegetable oil with casein precision production, used in milk powder, coffee, cereal, seasoning and related products, although can improve the taste of food, but contains a large number of harmful substances to the human body.

Non-dairy creamer can improve the internal structure of food, increase flavor and fat, make the taste delicate, lubricating and thick, so it is a good companion for coffee products, can be used for instant cereals, cakes, biscuits, etc., so that the cake structure is delicate and improves elasticity; Biscuits can improve the puff pastry and are not easy to run away from oil.

Non-dairy creamer has good instant solubility, and the flavor is similar to "milk" through flavor flavoring, which can replace milk powder or reduce the amount of cracked milk in food processing, so as to reduce production costs on the premise of maintaining stable product quality.

Performance characteristics:

1. The fat content can be adjusted at will, ranging from 5% to 82%, and the oil varieties can also be selected at will according to the needs.

2. Excellent functional properties (water-soluble, emulsifying, foaming), which can meet the processing needs of different food fields.

3. The flavor is diverse, and the product can be flavored, colored, seasoned or fortified with vitamins and trace elements.

4. Microencapsulated Mengyuan nuclear products are easier to store, not easy to oxidize, have good stability, and are not easy to lose flavor.

5. It can replace expensive milk fat, cocoa fat or part of milk protein.

The above content reference: Encyclopedia - non-dairy creamer.

Creamer is a new type of product with refined vegetable oil or hydrogenated vegetable oil, casein and other raw materials as the main raw materials.

Creamer mainly has a special role in food production and processing, and is also a modern food. According to the different needs of users, creamer can produce low-fat, medium-fat and high-fat products according to its standards in the production process. The main ingredients are hydrogenated vegetable oil, emulsifier, glucose syrup, sodium caseinate, and sodium aluminosilicate.

The use of high-quality vegetable oil and casein precision production, used in milk powder, coffee, cereal, seasoning and related products, although can improve the taste of food, but not much benefit to the body.

Non-dairy creamer can improve the internal structure of food, increase flavor and fat, make the taste delicate, lubricating and thick, so it is a good companion for coffee products, can be used for instant cereals, cakes, biscuits, etc., so that the cake structure is delicate, improve elasticity, biscuits can improve crispiness, not easy to go oil.

Difference Between Creamer and Milk Powder

Milk powder is directly spray-dried from natural fresh milk, as a natural agricultural and livestock product, there is a certain standard ratio, and no other things are allowed to be added (except for flavored milk powder and functional milk powder). "Creamer" is a general term for many products used in coffee, and more refers to artificially prepared non-dairy creamer. When milk or milk powder is used in coffee, the purpose is to:

When whitening the first hunger, thickening, slippery, and neutralizing bitterness, it is a kind of "creamer".

However, the non-dairy creamer used in the same coffee use, although it is also a kind of "creamer", but it can be tailor-made, there is no certain standard ratio, mainly with hydrogenated vegetable oil, sugar, casein as the main raw materials, supplemented by emulsifiers, stabilizers, flavors, pigments synthesized, general coffee creamer, its nutritional value is much lower than milk powder, but there are also non-dairy creamer for infant milk powder, unhydrogenated unsaturated fatty acids rich in linolenic acid.

The above content refers to Encyclopedia - Creamer.