Frequently
Asked Questions

Creamer is a powdered or liquid ingredient used to enhance creaminess, improve color, and create a smoother texture in foods and beverages. It is commonly used in coffee. However, creamer is also suitable for tea, chocolate drinks, and even bakery products as an alternative or complement to milk.

In the food & beverage industry, creamer also helps maintain consistent taste and appearance of products, ensuring they remain stable throughout each serving.

Coffee creamer is one of the most popular applications of creamer. While the base ingredient is similar, coffee creamers are typically branded retail products and often come with added flavors.

Non dairy creamer is a type of creamer made from vegetable-based ingredients such as vegetable oil, glucose syrup, and milk-derived proteins like sodium caseinate. It is designed to replicate the creamy function of milk while offering better stability and flexibility for industrial use.

Unlike liquid milk, non dairy creamer is more stable, easier to store, and widely used in food manufacturing.

The usage of non dairy creamer depends on the application and desired taste, yet these recommendations are best for home-made practices.

• Coffee*
  Creamer to hot water ratio = 1:4
  Coffee to diluted creamer ratio = 1:5
  
  Recommended dosage (Indonesia preference) :
  Dissolve 20 g of creamer in 80 ml of hot water (yielding approximately 100 ml). Then, mix with 20 ml of espresso.
  You may add liquid sugar or palm sugar syrup (10–20 ml) according to taste.
  
  
• Milk Tea*
  Creamer to hot water ratio = 1:5
  Tea to diluted creamer ratio = 1:8
  
  Recommended dosage (Indonesia preference) :
  Dissolve 33 g of creamer in 50 ml of hot water (yielding approximately 83 ml). Then, mix with 150 ml of brewed tea.
  You may add liquid sugar (10–20 ml) according to taste.
  
  
• Cooking (Coconut Milk Alternative)*
  Thick consistency = 1:3 (creamer : hot water)
  Light consistency = 1:5
  
  
• Bakery & Dessert:
  For soft bread, brownies, soft serve ice cream, and pudding, non dairy creamer can replace milk powder up to 100%.
  While Up to 50% replacement for other baked goods

For best results, dissolve creamer powder in warm water before mixing.

In commercial use, creamer ensures consistency and efficiency in large-scale production.

The main difference lies in ingredients and functionality:

• Dairy creamer
  Made from milk or milk components. It provides a more authentic dairy taste but is more sensitive to storage conditions.
  
  
• Non dairy creamer
  Made from vegetable oils and functional ingredients. It is more stable, has a longer shelf life, and is more versatile for various applications.

Non dairy creamer is widely preferred in the food & beverage industry due to its consistency, cost efficiency, and ease of distribution.

Yes. Powdered creamer has a longer shelf life due to its low moisture content, making it more stable during storage and less prone to spoilage compared to liquid creamer.

Creamer is a preferred choice for businesses because:

• More cost-effective compared to milk
• Stable during storage and transportation
• Consistent taste and texture
• Suitable for multiple applications (coffee, tea, bakery, instant drinks)

Non dairy creamer typically does not contain liquid milk, but it may include milk-derived proteins such as sodium caseinate. Therefore, it is not always suitable for strict vegan diets or lactose intolerant people.

For vegan applications, it is important to select products that are fully dairy-free. SPK offers specialized products that are free from milk derivatives, making them suitable for health-focused F&B applications.

Not all non dairy creamers contain trans fat. Trans fat may be present if manufacturers use partially hydrogenated oil (PHO) in the formulation.

However, there is no need to worry, SPK creamers do not use partially hydrogenated oil (PHO) as a raw material, making them free trans fat, as verified through routine testing.

For accurate information, both businesses and consumers should always check the nutrition label on the product packaging.

Check this article for more information What Is Hydrogenated Oil in Food, and Is It Dangerous? Partially Hydrogenated Oil

In the Indonesian market, the green pack and orange pack are two of SPK’s flagship products and are widely used by F&B businesses.

The differences lie in their level of creaminess, fat content, and application (beverages vs. food).
For products such as creamy iced desserts (es teler), milk coffee, and other milky beverages, the orange pack is the ideal choice.
For applications that require a more neutral taste and lighter consistency, the green pack is more suitable.

Each variant is designed to meet specific industry needs. For our full product
portfolio and more information, please contact our sales team via the Contact Us

In addition to non dairy creamer (fat 28–35%), SPK also offers several other products:

• Vegan creamer: suitable for vegan-labeled products and lactose-intolerant consumers
• Instant / cold water soluble creamer: ideal for 3-in-1 iced coffee manufacturers and F&B coffee shops
• Foaming creamer: used for foam, cappuccino foam, and premium beverages
• Whipping cream powder: suitable for instant whipping cream and instant ice cream production

These products help businesses create a wider variety of menu offerings more easily and efficiently.