Cream essence, also known as non-dairy creamer, is widely used in the market, such as coffee, milk-containing drinks, instant milk powder, ice cream, bread, biscuits and so on.
Cream essence has good instant solubility, and its flavor is similar to "milk" when flavored with essence, so some manufacturers often use cream essence instead of milk powder or reduce the amount of milk in food processing, which can not only ensure the flavor of food, but also reduce the cost.
Classification of creamer
Westerners are used to dividing "creamer" into two categories: non-dairy products (plants) and milk-containing (including mixed). The following are listed: emulsion-containing bodies: milk, condensed milk, evaporated milk and flavored condensed milk. Milk powder: milk powder, cream powder, vegetable oil cream mixed powder non-emulsion body: vegetable milk, cream ball, glass bottle liquid creamer non-milk powder: non-milk powder, coffee partner.
Most dairy products are made of natural milk, without additives and spices. Non-dairy products are made by hand with vegetable oil as raw material and sugar, casein, emulsifier and stabilizer added. Because the melting point of vegetable oil is too low, unsaturated, rancid and difficult to process, it must be partially hydrogenated, and the taste of vegetable oil is dull, and most of them are seasoned with essence.
"Cream essence" is a general term, and all the products listed above have separate product names. Only when the product is used for the above purposes can we call it "cream essence".
Partially hydrogenated vegetable oil is used for non-dairy creamer, instead of 100% hydrogenation. Trans fats produced during hydrogenation account for about 5% of the oil, which is much lower than "baked ghee" and "butter" hydrogenated with 100%. The fat content of "creamer" is about 30%, and "creamer" is much lower.