Ingredient Resource Center

Cream Powder

Cream Powder is the product resulting from the partial removal of water from pasteurized cream. The fat and/or protein content of the cream may have been adjusted, only to comply with the compositional requirements, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the cream being adjusted.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org. 

Cream Powder is white to cream in color with a bland, clean flavor.

Applications include prepared Dry Mixes, Baked Products, Sauces, Dips, and Beverages. For use when real cream characteristics are desired, but would rather not use fluid cream.

Product should be stored and shipping in a cool, dry environment with temperatures below 80°F and relative humidities below 65%. Shelf life is 12 months when stored under recommended conditions.

Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.

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