Spray-dried vegetable fat creamer for beverages, soups, bakery, and instant foods. Whitening power, creamy mouthfeel.
Herbal Isolates’ Non-Dairy Creamer is part of the SavourOn™ range, a spray-dried powder that delivers whitening, creaminess, and body to formulations where liquid cream or dairy whitener would introduce cold-chain dependency, short shelf life, and handling complexity.
Made by emulsifying refined vegetable fat (palm or coconut) with corn syrup solids and an emulsifier system, then spray-drying to a free-flowing powder, NDC dissolves cleanly in hot and cold liquids, produces a stable white dispersion without oil separation, and stays shelf-stable at ambient temperature for 12 – 18 months.
It performs a specific functional job: replacing dairy cream or milk in powder applications. In a coffee premix sachet, it whitens the brew and adds mouthfeel. In an instant soup, it adds creaminess without a dairy declaration. In a bakery mix, it contributes fat and texture in dry powder form. These are distinct functional needs, not just “adding dairy flavor.”
Process
Fresh, unripe pepper berries are handpicked directly from the vines.
The berries are meticulously washed to remove all impurities
They are then hygienically processed within 12-24 hours before the enzymatic activity can set in.
The berries are then air-dried, resulting in dehydrated products that give them a longer shelf life
They can be reconstituted to their original colour and shape by soaking them in lukewarm water.
Applications
Application Fit Table
| Application / Format | How This Product Helps |
|---|---|
| Instant hot beverages | Primary whitening and creaminess ingredient in 3-in-1 coffee, instant cappuccino, and milk tea premixes; 5–15% in dry blend |
| Dairy-free soups and sauces | Cream of tomato, mushroom, and vegetable soups; provides dairy-white colour and cream texture without milk derivatives |
| Vegan desserts and bakery | Cream filling replacement in dairy-free patisserie; contributes cream character in plant-based panna cotta and mousse |
| Instant porridge and cereal products | Adds creaminess and whitening to oat-based and multigrain instant breakfast products at 2–6% |
| Ready meal sauce sachets | Dry cream source in curry, carbonara, and cream sauce kits; reconstitutes to cream texture without cold-chain ingredients |
| Protein powder and nutritional supplements | Creaminess contributor in meal replacement shakes and nutritional drinks; stable in hot and cold reconstitution |
Quality Assurance
Premium Raw Materials with Full Traceability
Rigorous Quality Assurance Throughout Processing
BRC and HACCP Certification
Group Facilities for ETO, Pesticides, 3-MCPD, L.A.B Testing
On-Site Protein Analysis and Moisture Regulation
FORMULATION TIP
For a vegan cream of tomato soup mix: combine Non-Dairy Creamer (6%), Fat Powder (3%), and HVP Powder (0.5%). On hot-water reconstitution, this delivers a smooth, cream-textured soup with full dairy-white colour, rich mouthfeel, and a completely dairy-free declaration – suitable for vegan and lactose-free product positioning.
Note: Available in standard creaminess and high-fat variants. Specify hot-reconstitution or cold-blend requirement. Halal and Kosher certified.
Non-Dairy Creamer Powder is a SavourOn™ ingredient
SavourOn is Herbal Isolates’ signature range of spray-dried flavour-enhancing solutions – built for consistent performance, clean labels, and formulation confidence across every savoury application.
Need Help With Formulation?
Our technical team can help select the right Non-Dairy Creamer variant, the standard, high fat, low fat, coconut base, casein-free, or flavoured and advise on inclusion levels, blending sequence, and compatibility with other dry ingredients.
Certifications
FAQs
What is non-dairy creamer and how is it made?
Non-dairy creamer (NDC) is a spray-dried powder designed to replace dairy cream or milk in beverages and food formulations. It is made by combining refined vegetable fat (typically palm or coconut oil), corn syrup solids or maltodextrin, a protein source (usually sodium caseinate), and an emulsifier (sodium stearoyl lactylate – SSL). These ingredients are mixed into a homogeneous slurry, homogenized to produce stable fat droplets, and spray-dried at controlled temperatures (inlet 160–180°C, outlet 70–90°C). The result is a free-flowing white powder that dissolves in hot or cold water to produce a creamy, opaque liquid.
Is non-dairy creamer actually dairy-free?
It depends on the formulation. Most standard NDC contains sodium caseinate, a protein derived from milk casein, which means it contains a milk-derived ingredient and requires a dairy allergen declaration in EU, US, and Indian labeling. However, sodium caseinate contains no lactose, so lactose-intolerant consumers can typically consume standard NDC without issue. True dairy-free or vegan NDC uses plant protein (soy protein isolate or pea protein) instead of sodium caseinate. If your product targets vegan consumers or must avoid all dairy allergen statements, specify casein-free when requesting samples.
What causes feathering in non-dairy creamer and how is it prevented?
Feathering is when NDC breaks in hot, acidic coffee or tea, the fat droplets destabilize and aggregate into visible white flecks on the surface. It is caused by insufficient emulsifier, wrong emulsifier type, or fat globules that are too large. The emulsifier system (SSL at appropriate concentration) stabilizes fat droplets against the destabilizing effect of heat and acidity. Good NDC formulation includes feathering tests across pH 4.5–6.5 and temperatures 70–90°C , the range encountered in real coffee and tea applications. If you’re experiencing feathering with your current NDC supplier, it is almost always a formulation problem.
What is the typical fat content of NDC and how does it affect performance?
Standard NDC is formulated at 28–33% fat. This is the global norm for coffee and tea whitening. Below this range, whitening power and creaminess drop noticeably. Above 35–40%, you enter “high fat” territory used for premium cappuccino mixes, cream soups, and rich chocolate drinks. Increasing fat content improves mouthfeel but raises cost and can reduce dispersibility if emulsification isn’t adjusted accordingly. Low-fat variants (18–24%) suit health-positioned products where some creaminess is desired but total fat must be limited.
What is the difference between palm-base and coconut-base NDC?
Palm-base NDC is the global standard, which is cost-effective, good heat stability, neutral flavor, strong whitening. Coconut-base NDC has a slightly richer mouthfeel and a subtle, rounded coconut character that works well in Southeast Asian beverage markets (Thai tea, teh tarik, milk tea formats). Coconut base typically costs slightly more. For most coffee and soup applications, palm base is the practical choice. For premium milk tea and regional beverages where coconut character enhances the flavor profile, coconut base adds genuine value.
How does NDC dissolve and what affects hot and cold dispersibility?
Hot dispersibility (above 70°C) is excellent for standard NDC. It dissolves within seconds in hot water with no visible residue. Cold dispersibility (below 25°C) is more variable and depends on fat type, particle size, and carrier composition. Standard NDC may take 30–60 seconds to disperse fully in cold water. Cold-optimized NDC (with modified carriers and finer particle size) disperses faster, which is important for cold bubble tea mixes, iced coffee premixes, and chilled vending applications. If cold dispersibility is critical for your application, specify this upfront and we’ll recommend the right variant.
Can NDC replace dairy whitener in all applications?
In most applications, yes. NDC replicates the whitening, creaminess, and mouthfeel of dairy whitener at lower cost and without cold chain dependency. The sensory profile is not identical. Dairy whitener has a richer, more characteristic dairy flavor from milk fat and milk proteins that NDC doesn’t fully replicate. For applications where authentic dairy flavor is part of the product identity (premium dairy tea, certain artisan coffee concepts), this difference may matter to consumers. For high-volume instant and vending applications where consistent, cost-effective creaminess is the goal, NDC is the standard solution.
How should Non-Dairy Creamer be stored?
Cool (<25°C), dry (<65% RH), away from strong odors and direct light. NDC is hygroscopic and it absorbs moisture from the air and clumps if exposed. Keep packaging sealed until use. Once opened, reseal immediately or transfer to an airtight container. Store away from coffee, tea, and spices. NDC picks up ambient odors readily, which affects the neutral flavor profile. Shelf life: 12–18 months unopened. After opening, use within 2–3 months in properly sealed packaging.
What makes Herbal Isolates' NDC different from other suppliers?
Herbal Isolates’ specific advantages are BRC Grade AA (the standard European retail buyers require by name), our analytical documentation per batch, and the SavourOn™ system integration, NDC alongside Fat Powder, Cheese Powder, and Curd Powder under one quality framework. For manufacturers managing multiple dairy and fat ingredients for a product line, consolidating suppliers simplifies procurement and QA audit management.