Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1987-11-09
1990-09-18
Weimar, Elizabeth C.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426250, 426592, 426602, 426613, A23C 302, A23C 1312, C12G 306, C12H 118
Patent
active
049577654
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.
REFERENCES:
patent: 3843809 (1974-10-01), Luck
patent: 4419378 (1983-12-01), Rule
Banks et al., "Formulation of Cream Based Liquers", A Comparison of Sucrose and Sorbitol as the Carbohydrate Component; J. Soc. Dairy Tech., vol. 35, No. 2, Apr. 1982.
Ficca Vincent G.
Tripp Dale
Widmar Craig C.
Joseph E. Seagram & Sons, Inc.
Knode Marian C.
Weimar Elizabeth C.
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