Cream based liqueurs
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United States of America Patent
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-
Sep 18, 1990
Issued Date -
N/A
app pub date -
Nov 9, 1987
filing date -
Dec 22, 1986
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
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.
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