Process for the preparation of cream-based liqueurs and...

Details Process for the preparation of cream-based liqueurs and... Process for the preparation of cream-based liqueurs and...

C - Chemistry, Metallurgy

12

G

195/3

C12G 3/04 (2006.01)

Patent

CA 1242660

ABSTRACT OF DISCLOSURE The present invention involves a system and method for preparing cream liqueur products having improved emulsion stability and products thereof. The method comprises the steps of preparing a spirits premix by combining spirits, a carbohydrate, and water, and preferably including flavoring and colorant; preparing a protein premix by dissolving citric acid or a salt thereof and caseinate in water; thoroughly mixing the protein premix with cream, preferably double cream; thereafter preparing a product mixture by mixing the spirit premix with the mixture of cream and the protein premix; and homogenizing the product mixture so that the average particle size is reduced to less than 5 microns, preferably less than 2 microns.

461263

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