The use of phytolacca (creamer) as a coffee partner is mainly to improve the taste, provide balanced nutrition, and give the product a "milky feel". What is it? Ingredients written on the first component is "glucose syrup", that is, starch hydrolyzed to produce a slightly sweet, but also to make the solution thicker mixture. The second ingredient is "hydrogenated vegetable oil", that is, soybean oil or rapeseed oil after artificial catalytic hydrogenation to form a semi-solid fat. The third ingredient is sodium caseinate, and finally there are three types of food additives: stabilizers, emulsifiers and anti-caking agents.

But now we can add a lot more.

Square sugar, granulated sugar, fine-grained icing sugar, dark granulated sugar, and coffee sugar ...... are sweetened with a variety of different ingredients to build a richer coffee flavor journey. You can follow your favorite style of coffee and find the right level of sweetness for you: the purpose of adding sugar to coffee is to soften the bitterness, and depending on how much sugar is added, it can create a completely different flavor.　

1. Powdered sugar: It is a kind of refined sugar, with no special flavor, easy to dissolve, and usually comes in small packages of 5 to 8 grams for easy use. The price is slightly higher than the average sugar.

2. Cube sugar: refined sugar and water, and then it solidified into a block. Sugar cubes are easy to store and dissolve quickly.

3. white sugar: white sugar is also refined sugar, it is coarse crystalline solid, white. It is available in small packages of 8 grams for each use.

4. black sugar: this is a brown sugar, a little burnt flavor, commonly used in the preparation of Irish coffee.

5. rock sugar: transparent crystalline, less sweet, and not easy to dissolve. Usually has been ground into fine particles to facilitate the use of coffee or flavored tea and other beverages.

6. Coffee Sugar: Sugar used specifically for coffee, coffee-colored granulated sugar or sugar cubes, compared with other sugars, coffee sugar to stay on the tongue of the sweetness is more persistent.