Milk powder, also known as milk powder, is a dairy product made with a special Milk Powder Making Machine, which is made by evaporating milk to dryness. Preserving milk is one of the main uses of dry milk powder. It has a much longer shelf life than liquid milk and does not require refrigeration because of its low moisture content. Another purpose is to reduce the size of the transportation costs.
The use of dairy whiteners in tea and coffee has increased. Those who use them find that it dissolves easily, gives your tea a lot of whitening power, and it also reduces the weight of the coffee, producing a smoother, gentler, softer drink. But what is the difference between milk powder and milk whitener? Read on and find out.
Dairy whitener
They are granular substances designed to replace milk or cream as an additive to coffee/tea/hot chocolate or other beverages. They are also known as non-fat cream substitutes or coffee whiteners. This is because in some milk whiteners, milk fat may be replaced by vegetable oil; trans fats that are easily soluble in liquids. Additional ingredients added to mimic the quality of milk and cream are sugar, sodium and corn syrup. Dairy whiteners can be easily used in tea or coffee making without adding more sugar.
The difference between milk powder and dairy whitening agent
Milk whiteners contain more sugar than milk powder. This is because sugar or corn syrup is added to the dairy brightener
Milk powder may agglomerate when mixed with liquids, while dairy whiteners dissolve smoothly and easily.
The shelf life of dairy whiteners is longer than that of milk powder, which is twice that of milk powder. That's why manufacturers, airlines and railroads prefer it.
Compared to milk powder, dairy whiteners usually contain many unhealthy additives such as hydrogenated oil, palm oil, carrageenan extracted from red seaweed, and used as an emulsifier. Casters and MSG are used to add spices.
Dairy whiteners usually contain less nutrients and protein than whole milk powder.
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