Non Dairy Creamer Production Line

Non-Dairy Creamer also known as NDC, is a Non Dairy Creamer Production Line, which is made of hydrogenated vegetable oil, glucose syrup (or maltodextrin powder) and some other food ingredients by mixing, homogenizing and spray drying processes. It has the following characteristics.

i. Stability for storage: The oil beads are encapsulated, so the products have thermal stability and not easy to be rancid.

ii. Good operational performance: Non Dairy Creamer Production Line can be mixed with different raw materials uniformly and the product is powder, it is easy to be packed in bags.

iii. Strengthen the food fat, improve flavor. According to customers’ requirements, we can make the product with strong milk taste, or light milk taste.

These days, there're a lot of reports or arguments about trans fat in NDC. After some trials and research, we have developed new processing technology which will make the trans fat content very low, and meet the strict regulations in the world.

Features & Applications

Generally speaking, the non-dairy creamer production line consists of mixing and emulsifying, homogenization, sterilization, spray drying and screening sections. As per customers' requirements, we also supply the CIP system for easy cleaning and to reduce the operating costs.

i. Mixing and Emulsifying

Mix the glucose (or maltodextrin powder), hydrogenated vegetable oil, casein, emulsifier, phosphate, and other additives together as per proportions of the formula.

Normally, the DE value of glucose syrup (or dextrin powder) is around 22- 30 (depends on the requirements of the product), the melting point of hydrogenated vegetable oil is between 35-53 degrees, so to produce high-quality products.

There is two kinds of mixing device: specialized emulsifier or vacuum mixer.

The mixing temperature is around 60-70 degrees.

ii. Sterilization

To avoid any hygiene problems, we do pasteurization after the mixing process. The most popular creamer sterilization machines are plate type and tube bundle type.

iii. Homogenization

In order to make the product solved very fast in instant drinks, such as coffee, milk tea and black tea etc, it is necessary to do high-pressure homogenization.

iv. Spray drying

Our special designed spray dryer reduces the height of the workshop and increases the flowability of the product. The particle size is bigger and the solubility is good.

We normally configure a vibration fluid bed after the spray dryer as the second stage dryer and cooler. Sometimes, the vibration fluid bed only works as the cooler if pneumatic transfer if used for transportation of the product before packaging.

v. Screening and powder processing

The dried and cooled products will be packed after screen separation, and the metal detector is normally used here.

Sometime products could be cooled during pneumatic transfer, then we could use the vibration fluid bed only as of the cooler, so as to reduce the investment and operating cost.

vi.WIP System

Cleaning of food processing equipment is a time-consuming work, which occupies a lot of production time, our company supply Washing In Place with different configurations for customers option.

vii. Others

Sometimes, if it is not convenient to purchase the glucose syrup, and the output of the plant is relatively large, we suggest starting the production from starch. Thus it is necessary to equip with a glucose syrup production line. Please refer to the maltodextrin production line for the details.

Processing:

1.1. Put the pure water, liquid starch sugar, vegetable oil, and other ingredients together, make the material dissolves.

1.2. When the temperature of the material liquid rises to 70 ℃, shear with high-speed and emulsify 5-15 minutes.

1.3. After fully homogeneous under high pressure with a homogenizer to spray drying tower and dry. The homogeneous pressure is for 20-35 MPa.

1.4. Spray drying, adjust import and export wind temperature, spray pressure and nozzle according to the actual production situation. Wind in 160-180 ℃, wind out 80-100 ℃, wind pressure 10-20 MPa.

1.5. The powder packaging, after cooling below 35 ℃with the fluidized bed, add anticaking agent, stirring for 10 minutes, then packaging.

Technical Parameter

Note: These parameters for reference only and will be changed as per URS.

Flow Chart