Vacreation is a process for removing unpleasant flavours and odours from cream by steam distillation under vacuum. Cream is exposed to live steam in a reduced-pressure vessel: the vacuum lowers the boiling point so volatile off-flavour compounds — feed taints, absorbed odours, oxidation notes — vaporise and are carried away with the steam, while the cream itself is barely heated. The result is a clean, sweet-tasting cream suitable for high-quality butter and dairy products. The name blends vacuum and creation. It is a refining step rather than a preservation step, used where cream quality is variable or where the finished product’s delicate flavour would reveal any taint. Well-run vacreation is invisible to the consumer — that is its success.