Cream liqueurs

Example. Cream liqueurs are an example of a food emulsion for which good stability over a period of several years is required. Thus the processes of creaming, flocculation, and coalescence must all be controlled in the formulation. The product must have a cream-like appearance and a relatively high alcohol content. A possible composition might be ... 

Emulsions play an important role in the formulation of foods, that is, o/w emulsions are used for preparation of dressings, artificial milks, cream liqueurs, and w/o emulsions are used in the production of margarines and low-fat spreads. 

Dickinson, E., Narhan, S.K., Stainsby, G. 1989. Factors affecting the properties of cohesive creams formed from cream liqueurs. J. Sci. Food Agric. 48, 225-234. 

Muir, D.D., McCrae-Homsma, C.H., Sweetsur, A.W.M. 1991. Characterisation of dairy emulsions by forward lobe laser light scattering - application to cream liqueurs. Milchwissenschaft. 46, 691-694. 

Figure 10.5. Electron micrograph of cream liqueur f fat globules.

Although the preferred source of milkfat in cream liqueurs and associated beverages is undoubtedly double cream, its use may lead to problems. In particular, cream contains calcium and other ionic materials. One solution is to wash the cream to remove all ionic materials, but this approach is cumbersome in practice. The preferred approach is to use anhydrous butter fat as the starting material. 

Coffee, cocoa and tea liqueurs are produced with extracts made from the corresponding raw materials. Emulsion liqueurs are e.g. chocolate, cream and milk liqueurs, mocha-with-cream-liqueurs, egg liqueur (egg cream Advokat) and liqueurs with the addition of eggs. The widely consumed egg liqueur is a preparation made from... 

Used in Cream liqueurs, wine aperitifs Effect Emulsifier... 

Foods Champagne, soda and beer heads, whipped cream, meringue, ice cream Milk, butter, creams, mayonnaise, cheese, sauces, cream liqueurs Jellies, chocolate drinks, semi-frozen drinks, ice cream, vegetable shortening Aerosol topping sprays... 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Oil-in-water (OAV) emulsions (e.g., creams, coffee creamers, cream liqueurs, and mayonnaise) are mainly fluid, although they may have partly crystalline oil phases. Stability of these emulsions may be maintained by adsorp-... 

Cream liqueurs are emulsions that have a cream-like appearance and need to remain stable for years despite having a high alcohol content (which makes the aqueous phase a poorer solvent for proteins) [128], As is the case in making ice cream, the homogenization process ruptures the protective membrane surrounding oil (milk fat) droplets leaving droplets that are coated with casein protein, except that in this case smaller droplets (<0.8 xm diameter) are produced. 

Swedish punch is made of arrack and spices and has an alcohol content of at least 25%. Cocoa, coffee and tea liqueurs are made from the corresponding extracts of raw materials. Emulsion liqueurs are chocolate, cream and milk liqueurs, mocca with cream liqueur, egg liqueur (the egg cream, Advokat ), egg wine brandy, and other liqueurs with eggs added. The widespread and common egg liqueur is made from alcohol, sucrose and egg yolk. Herb, spice and bitter liqueurs are made from fruit saps and/or plant parts, natural essential oils or essences, and sugar. Examples are anise, caraway, curacao, peppermint, ginger, quince and many other liqueurs. 

Dairy, soft drinks, alcoholic beverages, especially cream liqueurs. 

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