Compared with milk powder, the core advantages of non dairy cream are reflected in cost control, processing performance, and special applicability. The specific analysis is as follows:

1. Cost and production efficiency: The raw material cost is lower, and vegetable fat powder is made from vegetable oil, casein and other raw materials, replacing milk or cream, which can significantly reduce food processing costs. For example, replacing some milk powder in milk tea and baked goods to reduce the use of dairy products.

2. High adaptability to industrial production: Plant fat powder can be customized into low-fat, medium fat, or high-fat products according to demand, flexibly matching different food processing needs. Its production process is stable and suitable for large-scale industrial production.

3. Processing performance advantages: better solubility and stability: plant fat powder has strong water solubility and can quickly dissolve in cold/hot liquids, especially suitable for blending solid beverages such as instant coffee and soy milk powder.

4. Extend the shelf life of food: Does not contain natural dairy ingredients, has strong antioxidant properties, and is more stable than milk powder at room temperature, which can extend shelf life.

5.  Applicability to special scenarios: Satisfy lactose intolerance and vegetarian needs: Plant fat powder does not contain lactose, avoiding digestive discomfort in lactose intolerant individuals. As a plant-based ingredient, it meets the dietary restrictions of vegetarians.