Acid-Resistant Non-Dairy Creamer
Strong Acid Resistance / Acidic Beverages / Easy Storage / Improved Taste
When traditional non-dairy creamer is used in acidic beverages, flocculation will occur to destroy the emulsification system when the pH value is 4-5, resulting in demulsification and stratification of the non-dairy creamer oil, which greatly limits its application in acidic beverages and acidic foods. However, the acid-resistant non-dairy creamer produced by our company adopts a special process and formula, which completely solves the problem of demulsification and stratification of non-dairy creamer under acidic conditions.
Application
Core Advantages
1. Stable in acidic environment without demulsification and stratification;
2. Has a light milk aroma to improve taste;
3. Softens the taste of beverages and improves smoothness;
4. Good dispersibility, water solubility, and stability;