Low-protein spray-dried non-dairy creamer

Ingredion Ingredients Used: N-CREAMER 3334 - 12130303

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Ingredient	Amount	% as is
Glucose syrup solids (DE 24-28)		60.35
Hydrogenated palm kernel oil		35.00
Sodium caseinate		1.50
N-CREAMER® 3334 Starch		1.00
Dipotassium phosphate		1.20
Sodium tripolyphosphate		0.60
Distilled monoglycerides		0.30
DATEM		0.05
	TOTAL	100

Heat hydrogenated palm kernel oil, distilled monoglycerides and DATEM to 70°C.
Dissolve dipotassium phosphate and sodium tripolyphosphate in 60°C water.
Add sodium caseinate, N-CREAMER® 3334 starch and glucose syrup solids to mixture in step 2 and mix at 65°C for 20 minutes.
Add mixture from step 1 and emulsify at 8000rpm for 15 minutes at 65°C.
Preheat mixture to 70°C.
Homogenise wet mix at 200 bars (160/40).
Maintain temperature of mixture between 65°C and 70°C with 65% solids content prior to spray drying.
Spray dry mixture at 160°C (inlet temperature) and 95°C (outlet temperature).

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