Coffee creamer

Preparation

1. Combine portion of sugar with the Dairyblend CR 201 CL and dry blend well.
2. Combine portion of sugar with the Sodium Caseinate and dry blend well.
   
3. Under good agitation, add Stabilizer/Sugar blend from Step 1 to the batch tank with water. Mix well while avoiding foam to hydrate for a minimum of 10 minutes.
   
4. Add Sodium Caseinate/Sugar blend from Step 2 to the batch tank and mix for a minimum 10 minutes.
   
5. Add remaining Sugar to the batch tank and mix for a minimum of 5 minutes.
   
6. Add Vanilla Flavor to the batch tank and mix well for 2 minutes.
   
7. Add High Oleic Soybean Oil to the batch tank and mix well for 2 minutes.
   
8. If there is limited agitation in the batch tank, apply high shear mix to make emulsion (10,000 rpm for at least 4 minutes).
   
9. UHT Direct Stream Injection (DSI) process:
   
10. Preheat to 145-165°F (62-73°C)
    
11. Main Heat to 265-285°F (130-140°C) for 3-5 seconds
    
12. Homogenize downstream using two stage homogenizer with 2nd stage set to 500 psi (35 Bar) and 1st stage set to 2,000 psi (138 Bar) for a total pressure of 2,500 psi (172 bar)
    
13. Cool to package at 70-73°F (21-23°C).
    
14. Store refrigerated or at room temperature if aseptically fill