Non-dairy creamer for toffee, or non dairy flavored creamer, is a yellow or white powder. This specialized ingredient is designed to withstand high-temperature cooking processes and provide exceptional creaminess, smooth texture, and dairy-like flavor without the use of butter or milk solids. It is the optimal solution for achieving consistent quality, superior mouthfeel, and cost-effective production in confectionery applications.

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Specification

Item	Specification	Test result
Physical Control
Appearance	white powder	Conforms
Odor	Characteristic	Conforms
Taste	Characteristic	Conforms
Purity	99%	Conforms
Loss on Drying	≤5.0%	Conforms
Ash	≤5.0%	Conforms
Particle size	95% pass 80 mesh	Conforms
Allergens	None	Conforms
Chemical Control
Heavy metals	≤10ppm	Conforms
Arsenic	≤2ppm	Conforms
Lead	≤2ppm	Conforms
Cadmium	≤2ppm	Conforms
Mercury	≤2ppm	Conforms
Microbiological Control
Total Plate Count	10,000cfu/g Max	Conforms
Yeast & Mold	1,000cfu/g Max	Conforms
E.Coli	Negative	Negative
Salmonella	Negative	Negative

Product Advantages

Exceptional Heat Stability: Withstands high cooking temperatures without scorching, burning, or developing off-flavors, ensuring batch-to-batch consistency.

Superior Creaminess & Smooth Texture: Imparts a remarkably smooth, creamy mouthfeel that inhibits sugar crystal formation, preventing graininess in caramels and toffees.

Enhanced Flavor Release: Carries and amplifies butter, vanilla, and brown sugar notes, providing a rich, rounded flavor profile.

Cost Reduction & Supply Stability: A highly cost-effective alternative to butter and milk powders, offering stable pricing and availability unaffected by dairy market fluctuations.

Extended Shelf Life: Helps maintain product softness and prevents hardening or drying out over time.

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Technical Features

The non dairy flavored creamer confectionery-grade performance is delivered through advanced technical features:

High-Temperature Stable Fat System: Utilizes a carefully selected blend of non-hydrogenated vegetable oils with a high smoke point and stability against thermal breakdown.

Crystal Inhibition: The emulsifiers and fats work synergistically to interfere with the formation of large sucrose crystals, which is critical for achieving the smooth, amorphous structure of high-quality caramels and soft toffees.

Maillard Reaction Compatibility: Formulated to participate favorably in the Maillard browning reaction, contributing to the development of a desirable golden-brown color and deep, cooked-milk flavor notes.

Emulsification System: A specialized blend of emulsifiers ensures a stable water-in-fat emulsion during cooking, preventing fat separation (oiling out) and ensuring a homogeneous product structure.

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