Dairy whitener, also known as coffee whitener, is a non-dairy alternative to milk that is commonly used in the food industry. It is made by combining a blend of vegetable oils, carbohydrates, and proteins to create a powder that can be used as a whitening agent in coffee, tea, and other beverages. Dairy whitener provides a convenient and cost-effective alternative to using milk, as it has a longer shelf life and does not require refrigeration.
In addition to its use as a whitening agent, dairy whitener is also used in the production of various food products. It is commonly used in the baking industry as a substitute for milk powder, providing a consistent texture and flavor to baked goods. Dairy whitener is also used in the production of confectionery products such as chocolates and candies, where it helps to improve the texture and mouthfeel of the product. Overall, dairy whitener is a versatile ingredient that adds convenience and value to various food products, making it an essential part of the food industry.
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Suitable Applications
| Typical Composition | Â |
|---|---|
| Protein | 10% Max |
| Moisture | 8% Max |
| Acid - insoluble ash | 8% Max |
| Total Ash | 6% Max |
| Fat | 6% Max |
| Titratable acidity as lactic acid | 6% Max |