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Non Dairy Creamer only milk as raw material, with or without food fortifier, defatted, concentrated, made​​of dried, non-fat milk protein not less than 34% solids, fat not less than 2.0% of powder products , Non Dairy Creamer suitable for obese people who need nutrition drink for the elderly, infants indigestion, and diarrhea after gallbladder disease, hyperlipidemia, chronic pancreatitis patients have some benefits. Non Dairy Creamer is in the processing of fresh milk into milk powder process, separate the fat in milk products. Non Dairy Creamer is a new and modern food manufacturing and processing of products, because of its good results. It can increase the flavor and milk flavor. Ingredients include: vegetable oil, glucose syrup, sodium caseinate, stabilizers, emulsifiers, anti-caking Argentina.
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Due to its excellent properties, such as good water solubility, emulsification function and foaming ability, non dairy creamer meets the processing needs for various food applications. It is widely used in coffee, milk tea, ice cream, bakery, and so on.

Coffee
It can improve the color and increase whiteness in coffee. Also, it has a strong milk flavor and can provide the soft taste.

Milk Tea
It helps milk tea create smoothness and creamy bubbles. Meanwhile, it can improve the bitter taste of tea, and improve the color of gruel of millet flour and sugar, also adding silky bright color.

Ice Cream
It has following benefits to ice cream:

Increase the volume of ice cream
Keep ice cream stable, shape and avoid thawing and without forming big crystal
Whiten and make ice cream creamier
Bakery
It is the same function as an emulsifier, it can improve the structure and physical properties of the baked products, making the appearance looks good. Also it can prolong the shelf life for the bakery.
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Sorbic acid can effectively inhibit mold, yeast and aerobic bacteria activity, but also to prevent botulism, staphylococcus, salmonella and other harmful micro-organisms grow and reproduce, Sorbic acid can effectively inhibit mold, yeast and aerobic bacteria activity, but also to prevent botulism, staphylococcus, salmonella and other harmful micro-organisms grow and reproduce, but the Sorbic acid spores of anaerobic bacteria and Lactobacillus acidophilus and other beneficial micro-organisms is almost ineffective, its role in curbing the development of more than sterilization, so Sorbic acid as to achieve effectively extend the shelf life of food, and keep the original flavor of food. The preservative effect is of similar products is 5-10 times sodium benzoate. The main features of 1 mold with good results. Sorbic acid was significantly higher than the mold and acid salts,E200 s antifungal effect is 5-10 times sodium benzoate. Sorbic acid dosage is generally 0.2 to 1.0 g / kg.

(2) products of low toxicity, high safety. Sorbic acid side effects just benzoate 1 / 4 salt 1 /

2. E200-110-44-1 in the human bodys range of safe use: Use daily per kilogram of body weight does not exceed 25 mg.

3. does not change food characteristics. Sorbic acid is an unsaturated fatty acid, into the body, involved in human metabolic processes, metabolic product was carbon dioxide and water. Therefore, Sorbic acid can be seen as part of the food, in food applications, will not undermine food color, smell, taste and nutrients.

4. A wide range of applications. Sorbic acid can be used in beverages, wine, spices, meat, aquatic products, pickles and other food preservation among, and for fresh fruit is also effective.

5. Easy to use. In the use of Sorbic acid, you can directly add, you can spray or dipping. It is because of its use of flexible features, so, FAO, WHO, the United States, Britain, Japan and China, and Southeast Asian countries, have recommended a variety of E200 as a food preservative. Sorbic acid Safe preservatives Sorbic acid is an unsaturated fatty acid, the English called Sorbic acid, also known as 2,4 - has two acid, 2 - propenyl acrylate. Like other natural fatty acid, sorbic acid metabolism in the human body involved in the process, and is digested and absorbed, carbon dioxide and water. In terms of safety, Sorbic acid is an internationally recognized safe (GRAS) preservative, security is very high. FAO, WHO, U.S. FDA have affirmed their security. Sorbic acid side effects than the acid, vitamin C and salt but also low toxicity of benzoic acid is only 1 / 4 salt of the half. Sorbic acid on the human body does not produce carcinogenic and teratogenic effects. Because Sorbic acid is not very high solubility in water, affecting its application in food. Therefore, food additive producers often Sorbic acid made a good solubility potassium sorbate, E200 products to expand the scope of application.

The bacteriostatic or bactericidal mechanism of sorbic acid are the same as that of potassium sorbate. When added to water, potassium sorbate dissociates into sorbic acid and potassium ions. It is the sorbic acid that is active as an antimicrobial preservative.

Like benzoic acid, sorbic acid is a lipid-soluble weak acid that:

enters into the cell of microbial through the cell membrane
then accumulates and finally influences the internal PH of microbial
eventually disrupts its transport functions and metabolic activity
result in the death of the microbial
Specification
Other names
2,4-Hexadienoic Acid
2-propenylacrylic acid
Chemical formula C6H8O2
CAS No. 110-44-1
Molecular weight 112.128
Boiling point 270 °C
Properties
Colorless needles or white free-flowing powder with a slight faint characteristic odor.

Structure
sorbic acid chemical structure
Image Source

Solubility
In water

Slightly soluble in water (solubility 0.16 g/100 mL at 20 °C) so it is not suitable to use it in food with much water content. Generally, it is made into salts form, potassium sorbate, which is the commonly utilized form.

In organic solvent

Soluble in ethanol, ether, propylene glycol, peanut oil, glycerin and glacial acetic acid.

PH
The antimicrobial activity of sorbic acid generates when it is in the form of a molecule, the condition of undissociated.

The PKa of sorbic acid is 4.76. That’s to say, its inhibitory activity rises as pH value (below 4.76) decreases as the percentage of the undissociated sorbic acid goes up, this leads to the enhanced antimicrobial activity.

The optimal pH for the antimicrobial activity is from 3.0 to 6.5.
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Glycerol Monostearate as a high quality and efficiency food emulsifier,it’s widely used as good emulsification,distribution, and stabilization in food. It has been used in the industry areas of food, medicine, household chemicals ,plastic, packaging and cosmetic etc., It is also a safe food additives which is completely non-toxic and harmless, and there is no restriction intake by the human body . DMG is the safety and high quality food additives.

Properties:

(1)Good Emulsifying, Dispersing, Stabilizing Properties

In the food processing oilwater separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oilwater separation, stratification, precipitation happen in food and beverage.

(2)Starch Anti-Aging Effects

DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.

(3)To Improve The Fats Crystallization

Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products,. It can also improve the plasticity and ductility to prevent the condensate layer and so on.
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