Cream essence, commonly known as non-dairy creamer, is a synthetic flavoring agent used to increase the taste and mouthfeel of food. It does not add any milk in the production process, but only adds water and various additives to the vegetable oil, and after blending, emulsification, sterilization and drying, it is made into something similar to milk.
Under normal conditions, water and oil are immiscible. This requires the use of additives. First, use an emulsifier. Emulsifier is a surfactant, which can make oil and water mix together and emulsify as white as milk; But it is not as thick as milk, so it should be thickened with thickening polysaccharides. Then caramel pigment is used to color it into a very light brown color, making it look like the color of cream. In order to preserve for a long time, a pH regulator should be added. In addition, the taste of vegetable oil is clear, and most of them are flavored with cream-flavored essence and vanillin.