Номера для молочных сливок для мороженого

Non-dairy creamer forice cream a white or yellow powder with excellent fluidity and stability.It can increase ice cream smoothness and whiteness Applications: A.To increase the expansion ratio of ice cream in processing B.To improve the ability of anti- melting. C.To make the ice-cream more exquisite, avoiding forming big ice crystal D.To add content of protein, making ice cream more nutritious Raw materials: Glucose syrup, Vegetable oil, Sodium caseinate, Stabiliser, Emulsifier, Anti-caking agentTechnical Data:Fat: 20-60%Protein:1.0-6.0%Moisture: 5% maxWettability: 15 sec.Total Microbe: 10000/g maxColiforms: 90/100g maxSalmonella: Negative per 25gArsenic: 1.5ppm maxLead: 1.5ppm maxPacking: Multiwall paper bag lined with polythene bagof 25kg net weight or as per customer's requirement.Conservation: Keep the products in dry, aired and cool place( temperature less than 30 degree).