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For Milk Tea
Non-dairy creamer for Milk Teaa) To adde a smooth, rich, and natural creamy taste to tea without artificial essence
b) To restrain bitterness of tea and cover possible odd taste
c) To modify color of tea to make it glitter
Composition: Glucose syrup, hydrogenated vegetable fat, Sodium caseinate emulsifiers, Stabiliser , Anti-caking agent
| Sensorial: | ||
| White or pale yellow powder, free from lumps, taste-pure, typical free from off-taste; odor-pure, typical free from off-flavors or off-odors. | ||
| Chemical /Physical Analysis: | ||
| Parameter | Standard | Results |
| Fat% | 35%±2.0 | 35.2% |
| Protein% | 4%±0.2 | 4.1% |
| Acid value(mgKOH/g) | 3.0 max. | 0.6 |
| Peroxide number(g/100g) | 0.25max | 0.01 |
| Pb(mg/kg) | 1.0 max. | 0.2 |
| As/based on As (mg/kg) | 0.5 max. | 0.01 |
| Cu (mg/kg) | 1.0 max. | 0.4 |
| Ni (mg/kg) | 1.0 max | 0.6 |
| Moisture% | 4.0 max. | 3.2 |
| Colour | White /creamy | White /creamy |
| Microbiological Analysis | ||
| Aerobic plate count (cfu/g) | 3000 max | 200 |
| Coliform bacterial(MPN/100g) | 90 max. | <0.3 |
| Mold, (cfu/g) | 30 max. | Absent |
| Salmonella | Negative | Negative |
| Shigella | Negative | Negative |
| Staphylococcus aureus | Negative | Negative |
| Tester: SUJIABAO | ||
