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  Non dairy creamer also known as coffee mate or coffee whitener, has good water-solubility, emulsification and dispersity. Non dairy creamer has the advantages of improving the internal structure of food,increasing aroma and fat,making the taste fine and smooth, so it is a good mate for coffee products. Can use non dairy creamer insteading of milk powder or reducing the amount of milk powder in the food processing. In the premise of maintaining the quality of products, reduce production costs, so non dairy creamer has become one of the important raw materials for the food industry,now it has been widely used in coffee, milk tea, ice cream, connection (candy, chocolate, baking, cornmeal) and drinks.And the application range of non dairy creamer is also gradually increased.  
  There are a variety of non dairy creamers made with various products, but most of the standard or best known brands contain the protein-rich milk derivative casein in the form of sodium caseinate. For this reason vegans and some vegetarians choose to use a soy-based non dairy creamer instead. Other ingredients in the typical non dairy creamer include cornstarch and vegetable oils. Our non dairy creamer is made of Hydrogenated Palm kernel oil, Palm oil and Hydrogenated Soybean oil.  
  Classification of non dairy creamer:
  According to the fat content,non dairy creamer can be divided into: low fat, medium fat and high fat.
  Fat content of the low fat non dairy creamer: 5%-20%
  Fat content of the medium fat non dairy creamer: 21%-50%
  Fat content of the high fat non dairy creamer: 51%-80%
  According to the application,non dairy creamer can be divided into: 
  Non dairy creamer for bakery food. 
  Non dairy creamer for cereal.
  Non dairy creamer for chocolate.
  Non dairy creamer for coffee.
  Non dairy creamer for dairy industry.
  Non dairy creamer for ice cream.
  Non dairy creamer for milk confectionery.
  Non dairy creamer for milk tea.
  Advantage of non dairy creamer：
  The fat content can be adjusted freely. The range of 5%-75% and is not limited, and the fat variety can also be chosen according to the needs.
  Functional properties (water solubility, emulsification, foaming) are excellent, can meet the processing needs for different food fields.
  Diverse flavors and color, fragrance, flavor of the product can be managed or strengthening vitamin microelement.
  Microcapsule products easier to store, it is not easy oxidation, good stability, flavor is not easy to be lost.
  Can replace the expensive milk fat, cocoa fat or part of the milk protein, reduce costs.