Non-Dairy Cream Production Solution

Non-Dairy Cream is mainly used for decorative laminating, west point, western food, baking etc. To produce highly dispersible – “instant” – agglomerated powders, we can supply complete formulation systems that combine emulsification, spray drying and agglomeration. And, for products with very high oil content, we offer its special technology, which has been designed to handle challenging products. 

Mixing is a key unit process that fundamentally affects the consistency and quality of non-dairy creamers. For stable, consistent emulsions, our High Shear Mixer can help to reduce the size of any oil droplets and our integrated process control system ensures product integrity by monitoring vital parameters to guarantee that product specifications are achieved.

Whether for a solid or liquid product, however, all OregenPak food processing technology is designed and engineered to meet strict hygiene, food safety and quality standards. 

Typical Non-Dairy Cream production processes are as follows:

Raw material mixing → Standardization → High Pressure Homogenization → Sterilization → Scrapping Cooler → Filling →Cold Storage

Non-Dairy Cream plant technical parameters