Creamers have usually contained a variety of fats such as coconut, palm and palm kernel. The fat content in creamer is variable between6.5 % to 35 %; while trans fatty acids less than 1%.
Some of Creamersare soluble in cold water.
good solubility, high-temperature stability, low pH and good creamy properties are common properties in creamers.
Our foamers which are containing various fat and protein percentage are applied ideally to create a creamy and milky foam. These foamers contain hydrogenated vegetable oils. 10-30 mm foaming height can be expectable when foamer is applied.
Great solubility, whitening effect, hard water stability, acidic pH and taste improvement (milky taste) are their common properties.