It is white or creamy powder dried by spray with excellent fluidity and stability. It is designed for rapid direct dispersion into hot consumer use beverages such as instant coffee, black tea, milk tea, cereal, seasoning & soup and infant formula. It can only improve the color of coffee and tea, but also can make the taste flavor smoothness. Raw material： Glucose syrup, Soybean oil, Refined vegetable oil, Milk protein, Stabiliser, Emulsifier, Anti-caking agent.
It is white or creamy powder dried by spray with excellent fluidity and stability. It is designed for rapid direct dispersion into hot consumer use beverages such as instant coffee, black tea, milk tea, cereal, seasoning & soup and infant formula. can improve the colorof coffee and tea, but also can make taste flavor smoothness. Raw material： Glucose syrup, Soybean oil, Refined vegetable oil, Milk protein, Stabiliser, Emulsifier, Anti-caking agent.
Specification:
Item
Specification(ELT 32 C)
Fat
32±2%
Moisture
≤ 5.0%
Protein
2.0±0.2
Ash
≤5.0 %
Impurity degree
≤12
Residue on ignition
≥0.35
Total plate count
≤10000cfu/g
Coli form
≤40mpn/100g
Pathogenic bacteria
can not be found
Properties and Application: A, for coffee: 1, To modify color of coffee by its excellent whitening powder and make coffee softer; 2, To restrain bitterness of coffee; 3, To add a smooth, rich sense to coffee; 4, To make coffee more appealing; 5, uses in both coffee and cappuccino;
B, for Milk Tea: 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, To make cereal smoother and improve its sence; 2, To increase creamy sense and make cereal taste more delicious; 3, To provide vegetable oil and milk protein for products to add nutrition;
D, for seasoning and soup: 1, To whiten soup and increase its thickness; 2, To improve soup sense and make it more delicious; 3, To decrease costs of products in some extent;
E, for Baking 1. To improve texture of baking products 2. To provide better flavor to baking 3. To improve physical property of paste and make it more operable 4. To 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 3. has delicate taste
