Title: Cream Liqueur
Date: 11/11/2014- 18/11/2014- 25/11/2014
Group: Michael McHugh and Adrian O ' Neill
Aim: To determine the correct proportion of ingredients to make cream liqueur using research and to investigate its properties with a microscope and viscosity using a brookfield viscometer.
Introduction:
A liqueur is an alcoholic drink made from a distilled spirit that has been flavoured with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavours to marry.
Cream liqueurs are an emulsion of
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Heat is required to ensure full dissolution. 20ml of cream is added and mixed at high speed in a blender at 55°c. 20g of sugar, 20ml of ethanol are mixed together with 35ml of water. This is added to the cream mixture and blended at high speed
Experiment 2: 12.75ml of Tween 80 is dissolved into a solution containing 8.5g of trisodium citrate. Heat is required to ensure full dissolution. 60ml of cream is added and mixed at high speed in a blender at 55°c. 50g of sugar, 50ml of ethanol are mixed together with 68.75ml of water. This is added to the cream mixture and blended at high speed.
Experiment 3: 7.5g is dissolved into a solution containing 5g of trisodium citrate. Heat is required to ensure full dissolution. 37.5 ml of cream is added and mixed at high speed in a blender at 55°c. 37.5 of sugar, 37.5 ml of ethanol are mixed together with 125 ml of water. This is added to the cream mixture and blended at high
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Cream liqueur is also made composes of several other added ingredients which may include sugar, full fat milk powder, non-fat milk solids, sugar, flavourings, colouring, preservatives and a thickening agent such as sodium caseinate, which also acts as a stabilizer to prevent the cream and alcohol from separating. The addition of trisodium citrate is to further improve stability
Range of composition of a standard cream liqueur
Component Composition ( wt %)
Milk fat 12-16
Added sugar 15-20
Sodium Caseinate 2.6-3.5
Non- fat milk solids 1.0-3.5
Ethanol 14
Water 46-51
From research it 's proven that a number of problems can be encountered when using conventional agitators such as the blender used in the lab. (silverson.com, 2014)
• Long mixing times are required to completely wet out, disperse and/or dissolve the ingredients. • Sodium caseiante and milk powder are very cohesive and have a tendency to form a large mass which blenders cannot easily break down into a solution.
• Caseinates are difficult to dissolve and will rapidly increase in viscosity, especially if added directly to the cream.
• Agitators do not impart enough shear to form the stable pre-emulsion of low globule size required by the high pressure